#cocktailoftheweek — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #cocktailoftheweek, aggregated by home.social.
-
Mediterranean Treasure: Paradiso’s Showstopping Cocktail https://www.diningandcooking.com/2280306/mediterranean-treasure-paradisos-showstopping-cocktail/ #BestCocktailsInBarcelona #CocktailOfTheWeek #CreativeCocktails #Mediterranean #MediterraneanTreasureParadisoCocktail #MediterraneanWine #ParadisoBarcelonaBar #ParadisoSignatureDrinks #SpeakeasyBarsBarcelona #TheatricalCocktails #WhereToDrinkInBarcelona #Wine #World’sBestBarDrinks
-
Mediterranean Treasure: Paradiso’s Showstopping Cocktail https://www.diningandcooking.com/2280306/mediterranean-treasure-paradisos-showstopping-cocktail/ #BestCocktailsInBarcelona #CocktailOfTheWeek #CreativeCocktails #Mediterranean #MediterraneanTreasureParadisoCocktail #MediterraneanWine #ParadisoBarcelonaBar #ParadisoSignatureDrinks #SpeakeasyBarsBarcelona #TheatricalCocktails #WhereToDrinkInBarcelona #Wine #World’sBestBarDrinks
-
Apple tequila sour:
50 tequila
35 fresh apple juice
15 lime
Agave syrup to tasteA few drops chilli bitters
Basic bitters
Orange bittersEgg
Dry shake, wet shake
Drink
-
Apple tequila sour:
50 tequila
35 fresh apple juice
15 lime
Agave syrup to tasteA few drops chilli bitters
Basic bitters
Orange bittersEgg
Dry shake, wet shake
Drink
-
https://www.alojapan.com/1297190/tokyo-drive-cocktail-at-alice-yuzu-chinola-shiso/ Tokyo Drive Cocktail at Alice: Yuzu, Chinola & Shiso #AliceCocktailBar #BestCocktailsInLasVegas #ChinolaDrink #CocktailOfTheWeek #JapaneseInspiredCocktail #news #ShisoCocktail #Tokyo #TokyoNews #YuzuCocktailRecipe #東京 #東京都 Photo Credit: Patrick Dolande Our cocktail of the week comes courtesy of Alice, a whimsical hideaway where coastal Italy flirts with downtown New York, tucked beneath a brownstone on a quiet West Village street. Descen…
-
It used up that tin of pineapple at the back of the cupboard with a best before of 2022 and I thought it needed some basic bitters.
Surprisingly delicious!
-
It used up that tin of pineapple at the back of the cupboard with a best before of 2022 and I thought it needed some basic bitters.
Surprisingly delicious!
-
Another #cocktailoftheweek with pisco
Peach pisco sour with vanilla, black pepper and rosemary
50ml pisco
Juice of 3/4 peach
25 lemon
15 honey syrupVanilla syrup
Generously grind black pepper
Add a sprig of rosemaryAromatic bitters to taste
Egg white
Dry shake
Wet shake -
Another #cocktailoftheweek with pisco
Peach pisco sour with vanilla, black pepper and rosemary
50ml pisco
Juice of 3/4 peach
25 lemon
15 honey syrupVanilla syrup
Generously grind black pepper
Add a sprig of rosemaryAromatic bitters to taste
Egg white
Dry shake
Wet shake -
Makes 2
40ml pisco
40 vodka
25 nice red vermouth30 lemon juice
35 ish rhubarb syrup
Vanilla
Pepper bitters
2 drops saline
Aromatic bittersShake, top with fizzy water
-
Makes 2
40ml pisco
40 vodka
25 nice red vermouth30 lemon juice
35 ish rhubarb syrup
Vanilla
Pepper bitters
2 drops saline
Aromatic bittersShake, top with fizzy water
-
#cocktailoftheweek
Meady Pisco sour with clovesMakes 2
75ml Pisco
50ml Mead
40ml lemon
Honey syrup to taste (about 30ml)
About 6 cloves
Egg whitesDry shake
ShakeTop with fizzy water
-
#cocktailoftheweek
Meady Pisco sour with clovesMakes 2
75ml Pisco
50ml Mead
40ml lemon
Honey syrup to taste (about 30ml)
About 6 cloves
Egg whitesDry shake
ShakeTop with fizzy water
-
Satan's Whiskers
- 3/4 ounce #gin
- 3/4 ounce dry #vermouth
- 3/4 ounce sweet vermouth
- 1/2 ounce orange juice
- 1/2 ounce Grand Marnier
- 1 dash orange bitters
Shake with ice. Strain into a #cocktail glass.
Source: “The Savoy Cocktail Book” (1930) by Harry CraddockUsing "Orange Curaçao" instead of Grand Marnier turns this into a "curled" version.
-
Satan's Whiskers
- 3/4 ounce #gin
- 3/4 ounce dry #vermouth
- 3/4 ounce sweet vermouth
- 1/2 ounce orange juice
- 1/2 ounce Grand Marnier
- 1 dash orange bitters
Shake with ice. Strain into a #cocktail glass.
Source: “The Savoy Cocktail Book” (1930) by Harry CraddockUsing "Orange Curaçao" instead of Grand Marnier turns this into a "curled" version.
-
Corpse Reviver #2
- 3/4 ounce #gin
- 3/4 ounce lemon juice
- 3/4 ounce #Cointreau
- 3/4 ounce Lillet blanc
- 1 dash #absinthe
Shake with ice. Strain into a #cocktail glass.Source: "The Savoy Cocktail Book" by Harry Craddock (1930)
This is the most popular of the "Corpse Reviver" #cocktails, and typically is the only one that people know. It is an excellent drink which provides a delightful balance of ingredients.
-
Corpse Reviver #2
- 3/4 ounce #gin
- 3/4 ounce lemon juice
- 3/4 ounce #Cointreau
- 3/4 ounce Lillet blanc
- 1 dash #absinthe
Shake with ice. Strain into a #cocktail glass.Source: "The Savoy Cocktail Book" by Harry Craddock (1930)
This is the most popular of the "Corpse Reviver" #cocktails, and typically is the only one that people know. It is an excellent drink which provides a delightful balance of ingredients.
-
ChamPino
- 1 ounce #Campari
- 1 1/4 ounce sweet vermouth
- 2 ounces #champagne
Garnish: Two Lemon twists (coat/cover)Shake Campari and sweet vermouth with ice. Strain into a #cocktail glass and top with champagne.
By: Audrey Saunders, 2000 (Beacon Restaurant)
The lemon twists are important for this drink. Squeeze one before the drink is poured (coat), and the second after the drink is poured (cover) and use this second peel to rim the edge of the glass.
-
ChamPino
- 1 ounce #Campari
- 1 1/4 ounce sweet vermouth
- 2 ounces #champagne
Garnish: Two Lemon twists (coat/cover)Shake Campari and sweet vermouth with ice. Strain into a #cocktail glass and top with champagne.
By: Audrey Saunders, 2000 (Beacon Restaurant)
The lemon twists are important for this drink. Squeeze one before the drink is poured (coat), and the second after the drink is poured (cover) and use this second peel to rim the edge of the glass.
-
The Old Cuban
- 3/4 ounce lime juice
- 1 ounce simple syrup
- 1 1/2 ounces aged rum (Bacardi 10)
- 2 dashes Angostura Bitters
- 6 whole leaves mint
- 2 ounces champagne (Veuve Clicquot)Muddle lime juice, syrup, mint in a mixing glass. Add rum, bitters, ice, and shake well. Strain into cocktail glass, and top with champagne.
Source: Audrey Saunders
-
Champagne Cocktail
- 6 ounces #champagne
- 1 whole cube sugar
- 4 dashes #Angostura #Bitters
Garnish: Lemon twistSaturate a sugar cube with bitters and drop it into an empty champagne flute. Slowly fill with champagne to prevent foam-over.
-
Champagne Cocktail
- 6 ounces #champagne
- 1 whole cube sugar
- 4 dashes #Angostura #Bitters
Garnish: Lemon twistSaturate a sugar cube with bitters and drop it into an empty champagne flute. Slowly fill with champagne to prevent foam-over.
-
Renaissance
- 2 ounces #brandy
- 1 ounce sweet vermouth
- 1/4 ounce #limoncello
- 2 dashes peach bitters
Garnish: Lemon twistStir with ice. Strain into a #cocktail glass.
As we all know, #bitters are a crucial ingredient for many #cocktails. A few old recipes referred to (defunct) peach bitters. When Fee Brothers began producing them I took it on myself to see if I could come up with a few cocktails that might be able to make good use of it.
-
Renaissance
- 2 ounces #brandy
- 1 ounce sweet vermouth
- 1/4 ounce #limoncello
- 2 dashes peach bitters
Garnish: Lemon twistStir with ice. Strain into a #cocktail glass.
As we all know, #bitters are a crucial ingredient for many #cocktails. A few old recipes referred to (defunct) peach bitters. When Fee Brothers began producing them I took it on myself to see if I could come up with a few cocktails that might be able to make good use of it.
-
Japanese
- 2 ounces #brandy
- 1/2 ounce #orgeat
- 2 dashes #Angostura #Bitters
Garnish: Lemon twist
Stir with ice. Strain into a #cocktail glass.
Source: “How to Mix Drinks” (1862), Jerry Thomas -
Japanese
- 2 ounces #brandy
- 1/2 ounce #orgeat
- 2 dashes #Angostura #Bitters
Garnish: Lemon twist
Stir with ice. Strain into a #cocktail glass.
Source: “How to Mix Drinks” (1862), Jerry Thomas -
Caesar
- 1 1/2 ounces #vodka
- 2 dashes Tabasco sauce
- 3 dashes salt
- 3 dashes black pepper
- 4 dashes worcestershire sauce
- 4 ounces tomato-clam juice (Clamato)
Garnish: Celery stalk and a lime wedge.
Shake with ice. Strain into an ice filled glass, rimmed with celery salt.Source: 1969, Walter Chell, restaurant manager of the Calgary Inn in Calgary Alberta Canada.
-
Caesar
- 1 1/2 ounces #vodka
- 2 dashes Tabasco sauce
- 3 dashes salt
- 3 dashes black pepper
- 4 dashes worcestershire sauce
- 4 ounces tomato-clam juice (Clamato)
Garnish: Celery stalk and a lime wedge.
Shake with ice. Strain into an ice filled glass, rimmed with celery salt.Source: 1969, Walter Chell, restaurant manager of the Calgary Inn in Calgary Alberta Canada.
-
Black Feather
- 2 ounces #brandy
- 1 ounce dry #vermouth
- 1/2 ounce #Cointreau
- 1 dash #Angostura Bitters
Garnish: Lemon twist
Stir with ice. Strain into a cocktail glass.I created this drink in 2000 to be the "house cocktail" for my home bar, which I’ve nicknamed the "Black Feather". In my original recipe I used my own home-made bitters, but lacking that, Angostura, or almost any "aromatic bitters" should work just fine.
-
Black Feather
- 2 ounces #brandy
- 1 ounce dry #vermouth
- 1/2 ounce #Cointreau
- 1 dash #Angostura Bitters
Garnish: Lemon twist
Stir with ice. Strain into a cocktail glass.I created this drink in 2000 to be the "house cocktail" for my home bar, which I’ve nicknamed the "Black Feather". In my original recipe I used my own home-made bitters, but lacking that, Angostura, or almost any "aromatic bitters" should work just fine.
-
Bramble
• 1 1/2 ounces #gin
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 3/4 ounce crème de mure
Garnish: Lemon slice, blackberriesFill a rocks glass with crushed ice and add gin, lemon juice, and simple syrup. Stir to combine and chill. Carefully drizzle crème de mure on top.
One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.
Here’s a great video of Dick himself on his creation:
https://youtu.be/zuP3YWHnBk8 -
Bramble
• 1 1/2 ounces #gin
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 3/4 ounce crème de mure
Garnish: Lemon slice, blackberriesFill a rocks glass with crushed ice and add gin, lemon juice, and simple syrup. Stir to combine and chill. Carefully drizzle crème de mure on top.
One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.
Here’s a great video of Dick himself on his creation:
https://youtu.be/zuP3YWHnBk8 -
Fallen Leaves
- 3/4 ounce calvados
- 3/4 ounce sweet vermouth
- 1/4 ounce dry vermouth
- 1 dash brandyGarnish: Large lemon peel, twisted over drink.
Stir with ice. Strain into a cocktail glass.
Source: Created by Charles Schumann (1982)
https://drinkboy.com/mobile/Recipe.aspx?itemid=65
Granted, it is no longer "Fall", but this can still be a delightful cocktail.
-
Fallen Leaves
- 3/4 ounce calvados
- 3/4 ounce sweet vermouth
- 1/4 ounce dry vermouth
- 1 dash brandyGarnish: Large lemon peel, twisted over drink.
Stir with ice. Strain into a cocktail glass.
Source: Created by Charles Schumann (1982)
https://drinkboy.com/mobile/Recipe.aspx?itemid=65
Granted, it is no longer "Fall", but this can still be a delightful cocktail.
-
White Negroni
- 1 1/2 ounces gin (Plymouth)
- 1 1/2 ounces Lillet blanc
- 1 1/2 ounces Suze
Garnish: Grapefruit Twist
Build in an ice filled Old Fashioned glass
By: Wayne Collins (2001)Technically, the Cocktail this week should be the "Martini", but I decided to instead substitute the White Negroni in memory of or recently departed friend, and its creator, Wayne Collins.
-
White Negroni
- 1 1/2 ounces gin (Plymouth)
- 1 1/2 ounces Lillet blanc
- 1 1/2 ounces Suze
Garnish: Grapefruit Twist
Build in an ice filled Old Fashioned glass
By: Wayne Collins (2001)Technically, the Cocktail this week should be the "Martini", but I decided to instead substitute the White Negroni in memory of or recently departed friend, and its creator, Wayne Collins.
-
Piña Colada
- 2 ounces white #rum
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces pineapple juice
Garnish: Garnish with pineapple spear and cherry.Blend all ingredients with crushed ice until it reaches a smooth consistency. Then pour it into a wine goblet.
The Piña Colada is said to have been created by Ramón "Monchito" Marrero at the Caribe Hilton’s Beachcomber Bar on August 15, 1954.
-
Piña Colada
- 2 ounces white #rum
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces pineapple juice
Garnish: Garnish with pineapple spear and cherry.Blend all ingredients with crushed ice until it reaches a smooth consistency. Then pour it into a wine goblet.
The Piña Colada is said to have been created by Ramón "Monchito" Marrero at the Caribe Hilton’s Beachcomber Bar on August 15, 1954.
-
Harrington
• 1 1/2 ounces vodka
• 1/4 ounce Cointreau
• 1/8 ounce Chartreuse
Garnish: Orange twistStir with ice. Strain into a cocktail gass.
Created by Paul Harrington
Paul Harrington was a vanguard of the cocktail revival, promoting quality and classic cocktails in the late 1990’s. One of his creations he simply named “The Drink Without A Name”, when I was adding this to my site, I couldn't bring myself to give it such an empty name, so I christened it the “Harrington”.
-
Harrington
• 1 1/2 ounces vodka
• 1/4 ounce Cointreau
• 1/8 ounce Chartreuse
Garnish: Orange twistStir with ice. Strain into a cocktail gass.
Created by Paul Harrington
Paul Harrington was a vanguard of the cocktail revival, promoting quality and classic cocktails in the late 1990’s. One of his creations he simply named “The Drink Without A Name”, when I was adding this to my site, I couldn't bring myself to give it such an empty name, so I christened it the “Harrington”.
-
Petit Zinc
• 1 ounce #vodka
• 1/2 ounce #Cointreau
• 1/2 ounce sweet vermouth
• 1/2 ounce orange juice
Garnish: Orange wedge.Shake with ice. Strain into a cocktail glass.
Source: Created by Paul Harrington
This drink was originally made using fresh squeezed Seville oranges, if not available, add 1/4 ounce of lemon juice to the fresh orange juice.
Reaching into archive.org for the details:
https://web.archive.org/web/20000229192659/http://hotwired.lycos.com/cocktail/
-
Petit Zinc
• 1 ounce #vodka
• 1/2 ounce #Cointreau
• 1/2 ounce sweet vermouth
• 1/2 ounce orange juice
Garnish: Orange wedge.Shake with ice. Strain into a cocktail glass.
Source: Created by Paul Harrington
This drink was originally made using fresh squeezed Seville oranges, if not available, add 1/4 ounce of lemon juice to the fresh orange juice.
Reaching into archive.org for the details:
https://web.archive.org/web/20000229192659/http://hotwired.lycos.com/cocktail/
-
Suffering Bastard
• 1 ounce #gin
• 1 ounce #bourbon #whiskey
• 1 ounce lime juice
• 4 ounces ginger ale
• 1 dash #Angostura Bitters
Garnish: mint sprig, orange wheel, and cherry.
Build in a rocks glass.Source: Joe Scialom, The Shepheard Hotel, Cairo Egypt (via Jeff “#BeachBum” Berry)
(The original recipe calls for "Rose's Lime Cordial")
https://drinkboy.com/Cocktails/Recipe.aspx?itemid=210
#Mixology
#Cocktail
#Cocktails
#Tiki(Continued…)
-
Suffering Bastard
• 1 ounce #gin
• 1 ounce #bourbon #whiskey
• 1 ounce lime juice
• 4 ounces ginger ale
• 1 dash #Angostura Bitters
Garnish: mint sprig, orange wheel, and cherry.
Build in a rocks glass.Source: Joe Scialom, The Shepheard Hotel, Cairo Egypt (via Jeff “#BeachBum” Berry)
(The original recipe calls for "Rose's Lime Cordial")
https://drinkboy.com/Cocktails/Recipe.aspx?itemid=210
#Mixology
#Cocktail
#Cocktails
#Tiki(Continued…)
-
#Americano
• 1 ounce #Campari
• 1 ounce sweet vermouth
• 2 ounces soda water
Garnish: Orange wedge or twist of lemon.
Pour Campari and sweet vermouth into #highball glass filled with ice and stir. Top with soda water.https://drinkboy.com/mobile/Recipe.aspx?itemid=9
The recipe for the Americano appears to have originated in 1861 at Gaspare Campari’s bar in Turin, Italy where it was referred to as the "Milano-Torino".
-
#Americano
• 1 ounce #Campari
• 1 ounce sweet vermouth
• 2 ounces soda water
Garnish: Orange wedge or twist of lemon.
Pour Campari and sweet vermouth into #highball glass filled with ice and stir. Top with soda water.https://drinkboy.com/mobile/Recipe.aspx?itemid=9
The recipe for the Americano appears to have originated in 1861 at Gaspare Campari’s bar in Turin, Italy where it was referred to as the "Milano-Torino".
-
#Aviation
• 2 ounces #gin
• 3/4 ounce #maraschino liqueur
• 3/4 ounce lemon juice
Garnish: Cherry
Shake with ice. Strain into a cocktail glass.This cult favorite first appeared in 1916, in "Recipes for Mixed Drinks", by Hugo Ensslin, head bartender at Times Square’s Hotel Wallick.
-
#Aviation
• 2 ounces #gin
• 3/4 ounce #maraschino liqueur
• 3/4 ounce lemon juice
Garnish: Cherry
Shake with ice. Strain into a cocktail glass.This cult favorite first appeared in 1916, in "Recipes for Mixed Drinks", by Hugo Ensslin, head bartender at Times Square’s Hotel Wallick.
-
#Negroni
1 ounce #gin
1 ounce #Campari
1 ounce sweet vermouth
Garnish: Orange slice.
Stir with ice. Strain into a cocktail glass.
(Or serve “on the rocks” this is one of those drinks where it is often debated as to which is the “correct” way)Recipe and video available here:
https://drinkboy.com/mobile/Recipe.aspx?itemid=117 -
#Negroni
1 ounce #gin
1 ounce #Campari
1 ounce sweet vermouth
Garnish: Orange slice.
Stir with ice. Strain into a cocktail glass.
(Or serve “on the rocks” this is one of those drinks where it is often debated as to which is the “correct” way)Recipe and video available here:
https://drinkboy.com/mobile/Recipe.aspx?itemid=117