Bob Dillin’

Definitely #AquavitWeek weather. Gamle Ode Dill, Genki-Su cranberry vinegar, lemon, simple, dandelion & burdock bitters.

1 1/2 oz Gamle Ode Dill aquavit
scant 3/4 oz Genki-Su cranberry drinking vinegar
3/4 oz simple syrup
1/2 oz lemon juice
2 dashes Elmegirab’s Dandelion and Burdock bitters
lemon peel, for garnish

Shake and strain into an ice-filled rocks glass, garnishing with the lemon peel.

Share

Stockholm 75

hol_grier

1 oz aquavit (Krogstad Festlig)
3/4 oz lemon juice
1/2 oz simple syrup
1/2 teaspoon Brooklyn Hemispherical Sriracha Bitters
dry sparkling wine
lemon peel, for garnish

Shake all but the wine with ice and strain into a champagne flute. Top with sparkling wine and garnish with a lemon twist.

Photo courtesy of 12 Bottle Bar, who has the full story of this cocktail from their series of Christmas drinks last year.

Share

Crystal Caipirinha

crystal_caipirinha

2 oz cachaça (Novo Fogo Silver)
1 oz clarified lime juice
3/4 oz simple syrup
lime peel, for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with a lime twist. It’s important to cut the lime twist over the drink; this isn’t just a visual garnish, it’s there to incorporate the citrus oils that would get released during muddling in a traditional Caipirinha.

Share

New Amsterdam Sour

New Amsterdam Sour

1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup (1:1 sugar and water)
red wine

Shake the genever, lemon juice, and simple syrup with ice and strain into an ice-filled rocks glass. Insert straw and float approximately half an ounce of red wine on top. Using crushed ice to fill the glass is a nice touch but not strictly necessary.

This is a variation on the New York Sour, with genever offering some nice botanicals and a more striking visual contrast than rye does. It was created for a party at Metrovino attended by Washington wine makers.

Share

Robin Egg

Vaccari Nero, finally available in Oregon. Make it blue!

1 1/2 oz Vaccari Nero
1 oz lemon juice
1/2 oz Bols Genever
1/2 oz simple syrup
1/2 oz cream
1 egg white
soda
coffee bean, for garnish

Add the sambuca, lemon, genever, simple syrup, cream, and egg white to a shaker. Dry shake to aerate, then add ice and shake again. Give it a good, long, hard shake. Strain into a glass, preferably a champagne flute if you have a tall one. Let the foam settle and top with soda. Finish by grating a bit of coffee bean on top, a nod to the traditional “con mosca” way of serving sambuca.

This recipe comes courtesy of Southern California barman Erik Trickett. Get the background here.

Share