By Kate Lerner
Mina Real Mezcal Joven, Campari, Carpano Antica, Szechwan peppercorn syrup, lemon
Autumn Bonfire


1 oz. nonalcoholic apple cider or juice
1 oz. applejack
1 oz. smoky Scottish whisky (I like Bowmore 12)
1 scant teaspoon maple syrup
2 dashes bitters (I prefer Brooklyn Hemispherical Black Mission Fig, but Angostura works, too).

Combine all ingredients in a mixing glass with ice. Stir for 30 seconds. Strain into a cocktail glass (or serve over fresh ice in a rocks glass). Garnish with an apple fan or a slice of apple.
from http://www.nytimes.com/recipes/12924/Autumn-Bonfire.html
Bourbon and Spiced Apple
(per glass)

This is the kind of comforting, warming drink that perks up a spring evening of lashing rain, thunder and lightning. This is May, New York. Seriously.

½ cup apple juice
1 measure bourbon
1 tbsp lemon juice
2 2cm long thin slices of fresh ginger
Apple slices to garnish

Put the ginger into a cocktail shaker and muddle it with a handful of ice
Add the bourbon, lemon and apple juice and shake
Strain into a glass and garnish with slices of apple

Clipper Ship
2 ounce gin
1 ounce St-Germain
1/2 ounce lime juice
1 dash absinthe
Garnish: Lime twist
Shake with ice, strain into an ice-filled Old Fashioned glass.
from http://www.absolutdrinks.com/en/drinks/ship/
2 Parts Sherry
1 Part Light Rum
1 Part Scotch Whisky
1 Dash Orange Bitters
1 Part Plum Juice
1 To Taste Simple Syrup
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.
Jasmine and elderflow cocktail
from http://www.hellomagazine.com/cuisine/recipes/201009094120/jasmine/tea/elderflower/1/
150ml jasmine tea, cold
100ml gin
40ml elderflower cordial
50ml sugar syrup


Mix all the ingredients and shake in a cocktail shaker packed with ice. Strain and serve in two martini glasses.
Pimm's Cup
from the SF Chronical by way of http://www.gumbopages.com/looka/

2 ounces Pimm's No. 1.
1 ounce gin (Plymouth or Tanqueray, I'd say).
Ginger ale.
Soda water.
Cucumber slice.

Add the gin and Pimm's to a highball glass full of ice. Fill the remainder of the glass with a 2:1 ratio of ginger ale to soda water. Stir and place the cucumber slice in the drink (rather than as a garnish).

Ginger Rickey
1½ounces Cognac
½ounce ouzo
¼ ounce ginger-infused simple syrup*
4 to 6 ounces soda water, to taste
1 squeeze of lemon
1 coin-size piece of candied ginger.

Stir liquid ingredients with ice in rocks glass, garnish with ginger.

  • To make the ginger-infused syrup, simmer 1/4 cup chopped fresh ginger and 1/4 cup sugar, plus 1 1/2 teaspoon corn syrup in 1/4 cup of water for five minutes. Let cool, strain and ref
French 75
Ingredients: Champagne, gin, Cointreau, lemon juice
(Note: some recipes specify cognac rather than gin; Google "French 75" to see a variety of recipes.)

Steps: For two drinks, shake up two ounces gin, one ounce Cointreau, and a dash of lemon juice. Strain into champagne glasses. Fill up the glasses with champagne. You can drop in a maraschino cherry or garnish with a lemon twist.

See the Wasteflake Project Shop for a mug and other items bearing a photograph of several French 75 cocktails in the making.

Ingredients: rye whiskey, cognac, Herbsaint (or Pernod, if you're outside New Orleans and can't get Herbsaint), Peychaud's Bitters, sugar
Steps: Mix three parts rye whiskey, one part cognac, one sugar cube, dash of bitters. Shake with ice. Rinse glasses with Herbsaint. Strain into glasses and serve neat with a lemon twist.

Smokey Sip
Inspired by a recipe for a "martini fume" that Steve saw on the Well.
Ingredients: vodka, whisky, pernod, bitters
Steps: pour thee parts vodka, one part whiskey, dash pernod, dash bitters over ice. Shake, strain, pour into glasses.

Steve's Smile
We have enjoyed a Broussard's Smile at a cocktail tour stop at Broussard's in New Orleans during the Tennessee Williams Festival. Unfortunately, we could not find a recipe on Broussard's web site or in the otherwise excellent Obituary Cocktail (photographs and text of many "great saloons of New Orleans" by Kerri McCaffety). So this is my take on the drink:

Ingredients: Cointreau (orange liqueur), peach liqueur (I've used peach scnapps to good effect), Cognac, Peychaud's Bitters
Steps: Combine one part Cointreau, one part peach liqueur, one part cognac and a drop of bitters. Shake with ice and strain into glasses (martini glasses show off the rosy orange color nicely). Drop a mandarin orange slice into each glass, and enjoy.
Naked Lady
Cocktail magazine 1958

1/2 light Rum
1/2 Sweet Vermouth
4 dashes apricot Brandy
2 dashes Grenadine
4 dashes lemon juice

shake well with ice and drain into glass

See MixologicalScience for more discussion of cocktail culture.
Created by kristin. Last Modification: Saturday 21 of December, 2013 13:04:34 EST by steve.