Three Tasty Fall Cocktails

Damson Sour (From Bar manager Brian Block, Aldea NYC)
1 egg white- 1 ounce pisco- 1 ounce Averell Damson Gin Liqueur – ½ ounce lime juice – ½ ounce agave syrup – Dash of arrope (optional)

Add eggwhite, pisco, Averell, lime, and agave syrup to a cocktail shaker. Froth with wand-frother. Fill with ice. Shake well and strain into wine glass. Top with small dash of arrope.

Modern English (by one of my mentors Michael Waterhouse)

Half a cinnamon stick (about 1 inch long) – 2 Lemon wedges – 0.5 oz Maple syrup – Half a fresh pear – 2.5 oz Bulldog Gin

 

PREPARATION: In a shaker, muddle all the ingredients except the gin. Add the gin and fill with ice. Shake well and double strain into a Martini glass or coupe. Garnish with a cinnamon stick.







Cayo Romano Cocktail (Cienfuegos, NYC)

1 oz. dark aged rum-1 oz. silver rum-1 oz. ginger liqueur –3/4 oz. fresh lime juice – 3/4 oz. fresh orange juice – 1 dash allspice pimento dram –1 dash Angostura bitters – Freshly grated nutmeg and superfine sugar, to taste


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