House Cocktails Flashcards
Garden G&T
[.25 oz Garden Mix .25 oz Citric acid solution (4:1) .5 oz Mint Syrup .5 oz Dolin Dry Vermouth 1.5 oz Martin Miller’s Gin]=3 oz Batch ~.5 oz Prosecco ~5 oz Draft club soda, to top Glass: G&T Goblet Method: Build over 5 KD cubes Garnish: Cucumber ribbon
Garden G&T Description
A relaxing, bracingly clear, spa water-scented take on outdoor clear-spirited highballs, for fans of G&Ts, gin & sodas, and Gin Rickeys, and for vodka-soda drinkers looking to branch out. (It doesn’t taste strongly of gin, we promise.) To try one is to order another.
Sunbird
2 dashes Bittermens Hellfire Shrub (more/less to taste)
[.25 oz citric acid solution
.25 oz Simple syrup
.5 oz Suze
1 oz Hojun Yuzu Sake
1.5 oz Pueblo Viejo Blanco Tequila] = 3.5 oz batch
~1 oz Fever Tree Pink Grapefruit Tonic, at the bottom of the glass
Glass: Collins
Method: Build over 4 KD cubes
Garnish: Half-Tajin salt rim
Sunbird Descriptions
A beautiful, incandescent Paloma variation spiked with bitter-citrussy Suze and yuzu. A crushable long tequila drink, squinting (but only squinting) in the direction of a Tequila Sunrise. Have one, have another, have a pitcher.
Match Point
[1 dash Orange blossom water 1 dash Pimm’s No. 1 Cup 3 dashes Peychaud’s bitters .5 tsp Current Cassis .25 oz St. George Terroir Gin .5 oz Giffard Cassis .5 oz Hojun Yuzu Sake .75 oz Bounty Lime Rum]=2.25 oz Batch ~1.5 oz Prosecco ~1.5 oz Draft club soda Glass: Collins Method: Build over 4 KD cubes Garnish: Borage
Match Point Description
Our tribute to several continental patio coolers, namely the Kir, the Bramble, and the Pimm’s Cup (from which it gets its garnish of borage, a cucumber-scented flower rarely seen this side of the pond). Sophisticated and a little herbal, fruit-forward but with a dry finish, and suitable for singles and doubles alike.
Stunt Pilot
Absinthe rinse [.75 oz water 1 dash saline solution 6 drops Bittermens Tiki Bitters 1 dash Angostura Bitters .5 tsp citric acid solution .25 oz Citrus cordial .25 oz Lustau Amontillado Sherry .25 oz John D. Taylor Velvet Falernum 1 oz Rhum JM Blanc 1 oz Santa Teresa 1796]=3.5 oz batch Glass: Coupe (absinthe-lined) Method: Shake without ice and pour into absinthe-rinsed glass Garnish: Citrus spritz
Stunt Pilot Description
A tiki-inspired sipper - a nod to the Jet Pilot that drinks like a tropical Manhattan. Grown up but still fun, boozy but still crushable, just delicious. This will satisfy a daiquiri drinker and Manhattan drinker alike.
Sol y Sombra
[.5 oz Dilution 1 dash Orange blossom water .75 oz Cocchi Americano Bianco .75 oz Chareau 1.5 oz Banhez Mezcal]=3.5 oz (chilled) batch Glass: DOF (aka rocks glass) Method: Build over 4 KD cubes, and lightly stir to integrate, dilute, and chill Garnish: Orange peel
Sol y Sombra Description
Miraculously crisp for what’s essentially a variation on a Mezcal White Negroni, complementing the herbal and mineral flavors of Banhez mezcal with the aloe, spearmint, and cucumber of Chareau. Cocchi Americano adds a light bitterness with bright flavors of Moscato, tonic, and bitter orange. Pure refreshment in a clear glass of strong and stirred booze.
Gone Baby Gone
[1 oz water 1 dash Angostura Bitters .5 tsp citric acid solution .25 oz Cane syrup .75 oz Wolffer Estate Verjus .25 oz Mr. Katz’s Rock & Rye .25 oz Belvedere Organics Lemon & Basil Vodka 1.5 oz Maker’s Mark Bourbon]=4 oz batch Glass: DOF Method: Lightly stir on the rocks with twists Garnish: Lemon and orange twists
Gone Baby Gone Description
A stirred take on the whiskey sour; a crowd-pleaser that can satisfy whiskey-citrus and whiskey-stirred drinkers alike. Local verjus (with a bump of citric acid, and aromatized with a bit of lemon distillate) makes the mouth water, working in contrast to the richness of the wheated bourbon and the local Rock & Rye (a sort of bottled Old Fashioned flavored with orange peels, ginger, and sour cherries).
Stormy Weather
[6 drops Bittermens Tiki Bitters
.5 oz Iced Assam Tea
.25 oz Cane syrup
.25 oz Mr. Katz’s Rock & Rye
.25 oz Belvedere Organic Infusions Lemon & Basil
1.25 oz Suntory Toki Whisky]=4 oz batch
~2 oz Club Soda
Glass: Collins
Method: Build over 4 KD cubes in a lemon oil-lined Collins glass and integrate
Garnish: 4 spritz lemon oil in the glass before building. Skewered candied ginger garnish
Stormy Weather Description
The only problem–and I hesitate to even call it a problem– that I’ve ever had with a whisky highball is also what’s so refreshing and energizing about the drink: whisky tastes like something (deliciousness, namely), and water (mostly) doesn’t, and sometimes you want something long and cooling that still tastes like brown and stirred. Behold: whisky-flavored water, for relaxing times a highball that drinks like a highball to the last drop. The “ginger” is an illusion, a combination of the Rock & Rye (lightly flavored with it) and the inherent flavor of the whisky, brightened by verjus and lemon distillate, and deepened and made more whisk(e)y-ish by the Rock & Rye. Tea adds complementary aromatics (vanillin, dry spice) and whisky-ish tannin, and bitters deepen the background spice.
Martini Blond
[1 oz Dilution 2 dashes Saline Solution .75 oz Dolin Dry Vermouth 1 oz Malfy Gin con Limone 1.25 oz Ketel One Mint & Cucumber Botanical]=4 oz chilled batch Glass: Coupe Method: Lightly stir, strain Garnish: lemon spritz + choice of Castelvetrano olive or house-pickled cocktail onion
