Category Archives: Muddled Fruits & Herbs

The Ruby Slipper

cocktail, port, whiskey

the ruby slipper cocktail

  • fresh ginger root, cut into ½ inch cubes
  • 1 oz high west silver oat whiskey
  • 1½ oz tawny port
  • clear creek douglas fir eau de vie rinse
  • 1/4 oz real grenadine
  • angostura bitters
  • ginger slice

rinse the inside of the glass with the douglas fir eau de vie. muddle the ginger in the oat whiskey using ½ inch cubes, sieve into shaker with the rest of the ingredients.

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Garden Cocktails

here are the two cocktails i created for the Wildflower Craft Cocktail and Twilight Tour at the San Francisco Botanical Garden last week.

1. zenzerosa

    • muddled ginger
    • 1½ oz bourbon
    • 1 oz japanese plum wine
    • ½ oz cocchi americano
    • creole bitters & peach bitters

garnish with a chunk of candied ginger.

2. wiggy #2

  • muddled rosemary (muddle quickly in the whiskey and sieve into your shaker so as to the release a bit of the oil without adding too much chlorophyll)
  • 1½ oz pear liqueur
  • 1 oz high west silver oat whiskey
  • ¼ oz fresh lime juice
  • 1 tsp syrup
  • lemon bitters

garnish with a small sprig of rosemary.


Wedding Cocktails

last week i had the honor of creating two cocktails for a friend’s wedding. one representing the bride, and one the groom:

The Sea Cucumber

  • 1½ oz vodka
  • 1 oz dry vermouth
  • ½ oz grenadine
  • ¼ oz lemon juice, fresh squeezed
  • muddled cucumber
  • rhubarb bitters

thoroughly muddle several thick slices of cucumber in the vodka. strain into your shaker. add the rest of the ingredients. garnish with a cuke slab.


Smokey & the Bandit (the groom has some deeply bromantic feelings for burt reynolds):

  • 1½ oz bourbon
  • ½ oz mezcal
  • ½ oz maple syrup
  • ¼ oz lemon juice, fresh squeezed
  • black walnut bitters
  • peaty single malt rinse
  • candied ginger chunk garnish

rinse the inside of a chilled cocktail glass with a peaty single malt whisky like ardbeg, laphroaig, or bowmore. shake ingredients over ice, strain into the peat-rinsed glass, and plop a chunk of candied ginger in there.