Why can't it be 1973?

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[greenpieceofmind]

No.210: Gingerbread Martini

2oz Honey Vodka

1oz Dry Vermouth

0.75oz Amaretto

0.75oz Pumpkin Spice Syrup

Stir all ingredients with ice and strain into a martini glass.

[greenpieceofmind]

No.209: Turmeric Pisco Sour

60ml Pisco

Half a lemon (approx. 15ml)

30ml Turmeric Sugar Syrup

1 Egg White

Dry shake ingredients, add ice and shake again. Strain into a glass and garnish with black pepper.

[greenpieceofmind]

No.208: El Gato

60ml Tequila

30ml lime juice

15ml Cafe XO Patron

7.5ml Creme de cassis

Ginger Beer

stir first 2 ingredients with ice, fill with ginger beer until 3/4 full and drizzle a mix of cafe XO and Creme de cassis over the top. Garnish with a wheel of lime.

[greenpieceofmind]

No.207: Lyan Mary

15g (½oz) sweet white miso

4 shots (100ml/4oz) Lea & Perrins

Worcestershire sauce

500ml (20oz) passata

500ml (20oz) tomato juice

½ tsp Tabasco

6 shots (150ml/6oz) Sherry

1 strip lemon peel

1 sprig thyme

5 shakes (around half a gram) S&B

nanami togarashi pepper

1 tsp black peppercorns

3g (¼oz) sliced fresh ginger

10g (0.4oz) sliced celery

1 tbsp fresh lemon juice

Just under 2 shots (40ml/1.6oz) vodka

Lemon, to garnish

Tomato mix (makes enough for about 6):

Dissolve the white miso in 50ml hot water. Add the Worcestershire sauce, passata, tomato juice and Tabasco. Mix well and cover.

Nuked sherry (makes enough for about 6):

Add the Tio Pepe to a microwave-safe container along with the lemon peel, thyme, nanami togarashi pepper, peppercorns, ginger and celery. Cover and blast in the microwave for 3 minutes. Allow to cool, then strain through a coffee filter.

To serve:

Fill a hi-ball with ice, then add the lemon juice, just under 1 shot (20ml/0.8oz) nuked sherry, the vodka and 4 shots (100ml/4oz) tomato mix. Stir gently, top with more ice, and garnish with a slice of lemon.

[greenpieceofmind]

No.206: Sanguinello

1oz Campari

1oz Limoncello

1oz Blood Orange Juice

Shake ingredients with ice, strain into a rocks glass.

[greenpieceofmind]

No.205: Flo Daiquiri

30ml White Rum

20ml Lemon Juice

10ml Orgeat

20ml Hibiscus tea

Shake first three ingredients with ice and strain into a glass. Float Hibiscus tea on top.

[greenpieceofmind]

No.204: Columbo Spiced Gin

25g Gin

50g Red wine

15g Maple Syrup

100g Hot Water

5g Spiced Butter

Stir first 4 ingredients in a heatproof glass float butter on top and allow to melt.

[greenpieceofmind]

No.203: Pomelo Old Fashioned

2oz Whisky

15ml Pomelo Oleo Saccarum

Angostura Bitters

To make the Pomelo Oleo Saccarum, add Pomelo peel to a bowl and cover with caster sugar. Mix it up and leave overnight until you see a thick syrup form.

Add syrup, whisky and a few dashes of bitters to a glass. Add ice and stir until chilled

[greenpieceofmind]

No.202: Velvet Elvis

1.5oz Whisky

1oz Chambord

0.5oz Lime Juice

Lemon Soda

stir first 3 ingredients in a glass with ice, top up with lemon soda

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No.201: White Squirrel

25ml salted caramel rum

25ml Kahlua

50ml Milk

15ml Caramel syrup

Shake ingredients with ice, strain into a coup and garnish with grated chocolate

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No.200: French 75

2oz Gin

3/4oz Lemon Juice

3/4oz Simple Syrup

Champagne

Stir first three ingredients together in the bottom of a flute & top up with champagne.

[greenpieceofmind]

No.199: Warm Earl Grey

40ml Gin infused with earl grey tea

15ml Cointreau

10ml Sweet Vermouth

10ml Amaretto

5ml Lime Juice

10ml hot earl grey tea

Mix all ingredients together and strain into glass

[greenpieceofmind]

No.198: Jelly Doughnut Beertail

Serves 8 people

1 c. Whisky

6 oz.crème de cassis

4 oz.simple syrup

2 oz.fresh lemon juice

2 12-oz. bottles brown ale

lemon slices, for garnish

Combing first 4 ingredients in a large jug, stir together.

Pour 2.5oz of the mixture into a glass and top with brown ale. Garnish with a lemon slice

Recipe courtesy of Aaron Goldfarb for Esquire

[greenpieceofmind]

No.197: St Stephen's Sour

1oz Cognac

1oz Golden Rum

0.75oz lemon juice

0.5oz Orgeat

Shake ingredients with ice and strain into an ice filled highball. Garnish with a peel of lemon

[greenpieceofmind]

No.196: Classified

60ml Gin

15ml Dry Vermouth

1 bar spoon amaretto

Stir all ingredients together and strain. Garnish with a bay leaf and a few drops of extra virgin olive oil

[greenpieceofmind]

No.195: Home Hack Milk Punch

50ml light rum

25ml sweet vermouth

60ml milk

15ml lemon juice

english breakfast tea blend

In a jug, add rum, vermouth, tea and lemon juice. Stir and leave to infuse for half an hour. 

Add milk to a second jug, pour alcohol mix over milk. Leave to rest for at least half an hour in the fridge. 

Strain mixture through a coffee filter 3 times to clarify. 

Sweeten to taste and pour over ice in a rocks glass. 

[greenpieceofmind]

No.194: Tangerine Pisco Fizz

2oz pisco

0.5oz aperol

1oz fresh tangerine juice

0.5oz lemon juice

0.5oz orgeat

egg white

kombucha to top

Combine first 6 ingredients, dry shake. Add ice and shake again. Strain into a highball and top with kombucha.