1 oz North Shore aquavit
1 oz Campari
1 oz sweet vermouth
orange peel, for garnish
Stir with ice, strain into a chilled cocktail glass, and garnish with the orange twist. Created for Negroni Week 2013.
North Shore Negroni
June 15, 2013 By Leave a Comment
Cleared for Departure
May 10, 2013 By 1 Comment
2 oz gin
1/2 oz clarified lime juice
1/3 oz maraschino liqueur
1/3 oz crème de violette
lemon twist, for garnish
Stir all ingredients with ice and strain into a cocktail glass. Garnish with a lemon twist.
This twist on the classic Aviation is one of the two best-selling cocktails that have earned a permanent spot on the Metrovino menu (the other being the Shift Drink). The use of clarified lime juice and stirring instead of shaking allows the striking color of the creme de violette to shine through. I recommend a floral or citrus-forward gin in this. The brands we use are Damrak gin, Luxardo maraschino, and Rothman and Winter crème de violette, but feel free to make substitutions.
If desired, the clarified lime juice and maraschino liqueur can be combined in the proper proportions, bottled, and kept chilled, adjusting the cocktail recipe accordingly. This will help preserve the life of the lime juice if not using it immediately.
[Photo by John Valls.]
East Indies Bloody Mary
May 10, 2013 By Leave a Comment
1 1/2 oz Batavia arrack
4 oz Bloody Mary mix
2 teaspoons Indonesian spice paste
cumin salt rim, for garnish
pickles, for garnish
grilled prawn, for garnish
Combine all ingredients, shake with ice, and strain into an ice-filled pint glass rimmed with a mixture of salt and ground cumin. Go crazy with the garnishes. A grilled prawn flavored with turmeric and other spices is a good touch. When we served this at Metrovino we pickled various vegetables such as long beans, green beans, lotus root, daikon, and cucumber in the brine from the Indian-style pickled cauliflower recipe in The Joy of Pickling.
For the Indonesian spice paste:
4 tablespoons sambal oelek
2 tablespoons fish sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Combine all ingredients and mix well.
Bloody Mary
May 10, 2013 By Leave a Comment
2 oz vodka
4 oz Bloody Mary mix
salt, for garnish
pickles, for garnish
Shake the vodka and Bloody Mary mix with ice and strain into an ice-filled pint glass with a salt rim. Garnish with pickles.
Bloody Mary Mix
April 22, 2013 By Leave a Comment
46 oz tomato juice
4 oz lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon ground celery seeds
1/2 teaspoon ground black pepper
Combine all ingredients and mix well. Increase the amount of Tabasco if more spice is desired.
Straits Sling
April 9, 2013 By 1 Comment
2 oz gin
3/4 oz lemon
1/2 oz kirsch
1/2 oz Benedictine
2 dashes orange bitters
2 dashes Angostura biters
soda water
cherry, for garnish
Shake all but the soda water with ice and strain into a wine glass or champagne flute. Top with a few ounces of soda water and garnish with a cherry or other fruit.
According to Ted Haigh in Vintage Spirits and Forgotten Cocktails, the Straits Sling is the predecessor to the Singapore Sling and first appeared in Robert Vermeire’s 1922 book Cocktails and How to Mix Them. It’s much drier than the Singapore Sling, thanks to the use of real cherry eau de vie rather than cherry liqueur. Go easy on the soda lest the drink become too thin.
Dill Collins
March 7, 2013 By Leave a Comment
1 1/2 oz Gamle Ode dill aquavit
3/4 oz lemon juice
1/2 oz simple syrup (1:1)
soda
dill or lemon peel for garnish
Build in a rocks or collins glass with ice, stir gently, and garnish.
Hopped Up Nui Nui
March 1, 2013 By Leave a Comment
2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters
Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.
This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.
Adonis
January 13, 2013 By Leave a Comment
1 1/2 oz dry sherry
3/4 oz sweet vermouth
1 dash orange bitters
orange peel, for garnish
Stir with ice, strain into a cocktail glass, and garnish with an orange peel.
From The Savoy Cocktail Book and dating back, I think, to the late 1800s.
Ethan Allen
January 10, 2013 By Leave a Comment
2 oz rye or bouron
3/4 oz apple cider gastrique
1 tablespoon smoked apple puree*
1 dash Angostura bitters
Shake all ingredients with ice and fine-strain into an ice-filled rocks glass. Optionally garnish with a slice of pickled crab apple.
This contemporary take on the Stone Fence is a cocktail I came up with for the 2009 Great American Distillers Festival cocktail competition.
*To make the smoked apple puree, peel a few apples (I use Jonagolds) and slice into wedges. Smoke at a low temperature for several hours until they have absorbed smoke flavor. Puree in a blender, using fresh, unfiltered apple cider to add liquid as necessary. You’ll end up with what’s essentially very aromatic, smoky apple sauce.
[Photo by Paul Willenberg.]
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications. He currently runs the bar program at Metrovino and does promotional work for several spirits brands.
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