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.
30 oz orange juice
4 oz lemon juice
3 oz Fernet-Branca
1 1/2 oz ginger juice*
6 oz superfine sugar
Whisk ingredients in a bowl, spin in an ice cream maker, and put in freezer until frozen.
This recipe is adapted from one developed with Jake Martin at Carlyle back in 2009.
* I don’t actually juice ginger for this. I just blend chopped ginger with a little water and push it through a strainer.
2 cups raspberry-infused aquavit
3/4 cups lemon juice
3/4 cups Pavan
1/2 cup sugar
peel of four lemons
2 bottles dry sparkling wine, chilled
Infuse the aquavit with a couple dozen or so raspberries. This can be a quick infusion; about an hour is fine. I used Krogstad Festlig but feel free to substitute others. Then make an oleo-saccharum with the lemon peels and sugar — Michael Dietsch explains how here. Combine this with the aquavit, leaving the macerated berries in, along with the lemon juice, Pavan, and sparkling wine. Add a block of ice if you have it and ladle into ice-filled glasses.
1 cup sugar
2/3 cup apple cider vinegar
1 cup apple cider
cinnamon stick (optional)
star anise (optional)
Melt the sugar with a little bit of water in a saucepan over low heat. Simmer until lightly caramelized. Gradually add the vinegar (which will spatter furiously) and stir. Combine with apple cider and spices and bring to a simmer. Remove from heat, cool, strain, and bottle.
2 cups sugar
2 cups water
2 ripe plantains, peeled and sliced
2 cinnamon sticks
2 star anise
Combine all ingredients in a saucepan and simmer until flavorful. Strain, cool, and bottle.
For the jelly shots:
1 1/4 cups cold water
1/2 cup sugar
3 packets powdered gelatin
1 cup pisco (Campo de Encanto)
2/3 cup lime juice
Combine water and sugar in a medium saucepan and sprinkle in the gelatin, allowing it to hydrate. Heat over low heat until the gelatin has dissolved. Remove from the heat and stir in the pisco and lime juice. Pour the mixture into lightly oiled molds or an 8-by-4-inch loaf pan and chill until set.
For the bitters whipped cream:
1 cup whipping cream
1 tablespoon sugar
3/4 ounce Amargo Chuncho or Angostura Bitters
Combine in a whipped cream charger, charge, and shake.
To serve, cut the jelly into the desired size and top with the bitters whipped cream. Garnish with finely grated lime zest.
I created this recipe for a MIX story about upscale jelly shots. Photo by Ross William Hamilton.
2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA
Muddle the sugar and lime, add the cachaça, and shake with ice. Pour everything into a rocks glass, top with the IPA, and give a gentle stir before serving. The IPA should add just a touch of bitterness; using too much will make the drink unbalanced.
The idea for adding IPA to a Caipirinha comes from Ezra Johnson-Greenough, who also adds herbs. The version above is from the Metrovino menu, where we made it Novo Fogo Silver cachaça and Ninkasi IPA.
[Thanks to Brenda from Food Shed for the excellent photo.]
3 oz dry sherry
1 spoonful sugar
Slice of orange
nutmeg, for garnish
Shake all ingredients with ice and pour into a rocks glass. Garnish with freshly grated nutmeg.
The Sherry Cobbler is among the drinks featured in Jerry Thomas’ 1862 bartender’s manual How to Mix Drinks. This is our adaptation for the Metrovino brunch menu.