1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish
Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.
Recipe by Jordan Felix for the Multnomah Whiskey Library. Photo by Paul Willenberg. More details here.
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.]
2 oz rye whiskey
3/4 oz lemon juice
3/4 oz spiced plantain syrup
1 egg white
Cherribiscus Spiced Bitters, for garnish
Combine all but the bitters in a mixing tin, dry shake, then shake again with ice. Strain into a chilled cocktail glass and garnish with the bitters etched into an attractive design.
The Cherribiscus bitters aren’t a commercial product, so feel free to substitute another bitter with a bright red color, such as Peychaud’s.
3/4 oz Smith and Cross rum
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters
Shake with ice and strain into an ice-filled rocks glass.
If the Fee’s bitters are unavailable, a good substitute is three dashes of spiced bitters, made by combining equal parts Angostura bitters and allspice dram.
I created this cocktail for the wedding of my friends David and Jeanette, who run the underground restaurant Lazy Bear in San Francisco.
1 1/2 oz rye or bourbon
1 oz Campari
1 oz sweet vermouth
cherry or orange peel, for garnish
Stir over ice and strain into a cocktail glass. Garnish with a cherry or orange peel. My preference: Rye whiskey and orange peel.
The drink originally appeared in Harry McElhone’s Barflies and Cocktails.
1 1/2 oz rye whiskey
3/4 oz ginger syrup
3/4 oz lemon juice
1/2 oz Fernet-Branca
lemon peel, for garnish
Shake with ice and strain into a chilled cocktail glass. Express the lemon peel over the drink, then discard. (The photo shows the peel in the drink, but it looks better without.)
To make the ginger syrup, simmer a few inches of ginger, sliced, with a cup each of sugar and water until flavorful. Strain into a bottle and keep refrigerated.
This drink has been a bestseller on my cocktail menus at Carlyle and Metrovino.