Almond Old Fashioned - Stir 1 oz of Patrõn reposado Tequila with two ice cubes in the bottom of a chilled rocks glass, then add 1/4 oz Amaretto liqueur, 1/4 oz Agave syrup and 3 dashes of orange bitters. Stir some more then add two more ice cubes with another 1 oz of the Tequila and stir for 20 seconds then add more ice (this needs to be well diluted). Garnish with an orange zest twist.
A splendid drink.
Mark Prat - Maze, London. 2005
Aqueduct - 1&1/2 oz Grey Goose vodka, 1/2 oz triple sec, 1/2 oz apricot brandy, 1/2 fresh lime juice. Shaken with ice and fine strained into a chilled cocktail glass.
Simple and straightforward tart flavors with a vibrant yellow hue.
Blackthorn - Mix 2&1/2 oz Irish whisky, 1/2 oz sweet vermouth, 2 dashes Angostura bitters and 2 dashes of Pernod fils absinthe in a mixing glass. Stir with ice and strain into a chilled cocktail glass. Garnish with a flamed lemon peel.
A surprising and deeply complex association of absinthe and whisky, brightened by the lemon oils.
Pegu club - 2 oz London dry gin, 3/4 Grand Marnier liqueur, 3/4 ounce lime juice, 1 dash Angostura bitters, 1 dash orange bitters. Shaken and fine strained into a chilled cocktail glass and garnished with a wheel of lime.
A definitive classic. Rangoon circa. 1920
Cloysters - 2 oz Tanqueray 10 Gin, 1/2 oz yellow Chartreuse liqueur, 1/2 fresh grapefruit juice, 1/4 oz fresh lemon juice, 1/8 oz simple syrup. Shake vigorously and fine strain into a chilled cocktail glass. Garnish with a grapefruit zest twist.
Complex and subtle, from John Deragon, PDT 2007.
El Presidente #1 - 2 oz white rum, 3/4 oz fresh pineapple juice, 1/2 fresh lime juice, 1/4 oz grenadine syrup. Shaken and fine strained into a chilled cocktail glass and garnished with a lime wedge.
A delightfully layered and delicious Daiquiri variation.
Brandy Fix - 2 oz VSOP Cognac, 1/2 oz fresh pineapple juice, 1/2 oz fresh lemon juice, 1/4 sugar syrup, 1/8 yellow Chartreuse. Shaken with ice and fine strain into a chilled ice-filled rocks glass. Garnish with a twist of lemon zest.
Sweet and tart, with some complexity brought by the yellow Chartreuse.
Harvard cocktail - 1&1/2 oz cognac, 3/4 oz sweet vermouth, 3/4 oz fresh lemon juice, 3 dashes Angostura bitters, 1/8 oz grenadine syrup. Shake with ice and fine strain into a chilled cocktail glass. Garnish with a spritzed lemon twist.
Not exactly crimson, but an elite cocktail indeed. Over 100 years old.
East India #2
1&1/2 oz VSOP Cognac
3/4 oz Grand Marnier Liqueur
1&1/2 oz fresh pineapple juice
2 dashes of Angostura bitters
Shake with ice and fine strain into a chilled cocktail glass.
Garnish with a twist of orange and dust with grated nutmeg.
Elegantly layered and packed with flavor.
Merry Widow #2 - 1&1/4 oz each of Grey goose vodka, Dubonnet Red, Cinzano extra dry vermouth, plus a dash of orange bitters. Stirred and strained into a chilled cocktail glass, garnished with an orange twist, ensuring its aromatic oils fall onto the surface. Really delicious, but perhaps a bit of fresh orange juice could lighten the drink a little.