Imperial Old Fashioned

Imperial Old Fashioned

2 oz Clear Creek McCarthy’s Single Malt Whiskey
1 barspoon Imperial Russian Stout syrup
1 dash Angostura bitters
1 dash chocolate bitters (Bittered Sling Malagasey Chocolate)
grapefruit peel, for garnish

Stir over ice and pour into a rocks glass with a big ice cube (laser etching optional). Garnish with the grapefruit peel.

For the stout syrup:

1 22 oz bottle Imperial Stout (Widmer KGB)
44 oz cane sugar

Combine in a pan and stir over low to medium heat until the sugar is dissolved, taking care that it doesn’t spill over. Let cool and skim any foam, then bottle and refrigerate. You should feel free to scale down the recipe and drink the remaining beer.

Created with Michael Lorberbaum for Widmer Brothers brewing at Multnomah Whiskey Library.

Share

Corrida de Cavalos

Corrida de Cavalos

2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
2 oz soda
mint sprig garnish, for garnish

Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.

To make the mint vinegar:

1 cup champagne vinegar
leaves from 5-6 mint sprigs

Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.

Share

Straits Sling

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.

Share

Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

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.

Share

Ethan Allen

2 oz rye or bourbon
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.]

Share

Clubland

Clubland 043

1.5 oz vodka
1.5 oz white port
1 dash Angostura bitters
orange or lemon twist, for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with an orange or lemon twist.

The drink originally appears in the Café Royal Cocktail Book, a 1937 publication of the United Kingdom Bartenders Guild. Compiled by William J. Tarling, the credit for this drink is given to “A. Mackintosh.” I was turned onto it by Jeffrey Morgenthaler, who I think came across it at the Bar Convent Berlin and offered it on the Clyde Common cocktail menu for a while.

Share