Beautiful Helen - 2oz Belvedere Premium Vodka, 1/2 oz Poire Williams Liqueur, 1/2 oz white crème de cacao liqueur, 1/2 oz fresh lemon juice, 2 dashes Chocolate bitters. Shaken with ice and fine strained into a chilled cocktail glass.
An interesting experiment trying to emulate the flavors of the famous French dessert: Poire Belle Helene: poached pear with chocolate sauce.
Can be further improved, but nonetheless pleasant.
Tokyo. Crafted Old Fashioned & Limited Edition Japanese Whiskies…
Jacana - 1&1/2 oz Patrõn Reposado Tequila, 1/2 oz Grand Marnier Liqueur, 1/2 oz Cointreau Orange Liqueur, 3/4 oz fresh lime juice and 1 oz fresh grapefruit juice. Shaken with ice and fine strained into a chilled cocktail glass. No garnish.
A nice Margarita variation that is fruitier and sweeter than the original, but also more boozy from the Grand Marnier. Could use a few dashes of bitters to bring it all together.
Created in 1998 aboard the Jacana, a luxury yacht that books out dinner cruises around Manhattan, NYC.
Chimayo - 2 oz Patrõn Reposado Tequila, 1/2 oz crème de cassis liqueur, 3/4 oz fresh apple juice, 1/4 oz fresh lemon juice. Shaken with ice and fine strained into a chilled cocktail glass. Garnished with apple slices.
Straightforward and tasty, yet missing a little something… Any thoughts?
Yuzu Martini v1 - 2 oz Bombay Sapphire “East” (infused with lemongrass and peppercorns), 1/2 oz Dry Vermouth, 1/2 oz Iichiko Yuzu liqueur, 2 dashes lemon bitters.
Shaken (the yuzu liqueur is cloudy anyway) with ice and fine strained into a chilled cocktail glass. A fresh yuzu garnish will be nice for the next one.
Refreshing and balanced, but could gain from a bit more complexity.
Lemongrass Rum Old Fashioned
- 1/2 oz homemade lemongrass syrup
- 2 oz Zacapa 23 Aged rum
- 3 dashes of Bitter truth aromatic bitters
Stirred and poured in a chilled rocks glass with ice.
Garnish with an orange twist.
Pretty awesome, but could be stronger with the lemongrass.
Scofflaw cocktail - 1&1/2 oz Templeton rye whisky, 1 oz dry vermouth, 1 dash orange bitters, 3/4 oz grenadine and 3/4 oz fresh lemon juice. Shake with ice and fine strain into a chilled cocktail glass. Garnish with an orange twist.
Scofflaw: a word invented during prohibition to describe a lawless drinker of prohibited liquor. Originally meant to be derogative, ended becoming somewhat a badge of honor amongst illicit tipplers of the time, lending itself to a cocktail’s name at Harry’s New York bar in Paris, France.
A tad sweet, but that was the popular taste at the time.
Corn & Oil - 2 oz Myers Dark Rum, 1/2 oz golden Falernum Rum liqueur, 1/4 oz fresh lime juice, 3 dashes Angostura aromatic bitters. Stirred instead of shaken (not too sure why) and strained into a chilled rocks glass filled with ice.
Garnish with a lime wedge.
A boozy, tart and spicy drink featuring all my favorite ingredients.
Gin Basil Smash - Gently muddle 10 fresh basil leaves with 1 oz fresh lemon juice and 1 oz simple syrup. Add 2 oz of Monkey 47 Dry Schwarzwald Gin and shake with ice till chilled. Fine strain into a chilled, ice-filled rocks glass and garnish with a fresh sprig of basil.
Recommended by a friend. A simple and refreshing summer drink while waiting for spring to show up in Shanghai.