In Cocktail on November 18, 2010 at 8:04 pm
Hey all, haven’t been around here much for a while because I’ve been trying to get this thing out. Almost there, tasting is on Monday so I am sweatin’ like…I can’t think of a good one, but I’m sure you can.
To give a little background, the place is DC’s first Ramen Noodle Soup & Dumpling house. The cuisine is based from Taiwanese family recipes with Asian influences which I hope *fingers crossed* that I carried over to the cocktail list. I really went to create strong flavors with subtle punch that pair well with the food while melding harmoniously blending with the spirit its featured with. I also gave the cocktails fun names from pop culture, and slid one or two historical references in. Give me your honest opinions and feedback; here goes nothing!
Macchu Pisco Pisco | Bruleed Pineapple Cinnamon Syrup | Lemon Juice | Aztec Bitters
Bombay Sapphire Gin | Cucumber Water | Kombu Ptisan | Lemon Juice | Soda
Pretty In Pink
Shochu | Ruby Red Grapefruit Juice | Neri Goma | Simple Syrup | Soda
Armagnac | Domaine De Canton Ginger Liqueur | Lemon Juice | Five Spice Tincture
Bombay Sapphire Gin | Benedictine | Cherry Herring | Lemon Juice | Soda | Angostura Bitters
Sobieski Vodka | Formosa & Perilla Syrup | Lime Juice
Mezcal | Cointreau | Lime Juice | Red Curry- Spiked Coconut Milk |
The Fat Bastard
Bulleit Bourbon | Barenjaeger Honey Liqueur | Peat Monster Scotch | Orange Bitters
Beefeater 24 Gin | Mount Gay Eclipse | Cointreau | Aperol | Dubonnet Rouge
In Cocktail, Event, Recipe on August 28, 2010 at 2:35 pm
So I’m really excited about this recipe and this post. As some of you know, or may not know, it’s Mixology Monday this monday. If you have no idea what it is please do us both a favor and check this out http://www.mixologymonday.com! Anywhoosie , Lindsay Johnson, whom I met through twitter [due to the fact that I used the hashtag #lushlife after a tweet lol], is hosting and asked me to submit! Of course me being the eager boozing beaver that I am agreed, everyone that knows me knows I show up to the opening of an envelope if you ask and I’m free.
So to give a definition of the BBS to someone who may not know what it is, the best way I can explain it is the use of an aged spirit in an aromatic cocktail. I think that kinda sums it up. To break it down even further and into simpler terms, you’re using brown drank and some bitters, go light on the mixers, and make it boozy. SHEESH, if I was this good at simplifying expressions in algebra I’d be a rocket scientist! Okay enough yammering, down to brass tacks!
Creole Lady Marmalade
- 1.5 ounce Barbancourt Cinque Etoile Rhum
- .75 ounce Aperol
- .5 ounce Dolin Rouge
- 1 Bar spoon Cointreau
- 2 dashes Bitter Truth Orange Bitters
- 1 piece of orange zest for garnish
Place all the ingredients in a mixing glass, fill with ice, stir, serve up, finish by spraying the drink with the oils from the zest. Hope you all enjoy! Picture to come, because I need to go buy a damned orange. LOL.
In Recipe on August 15, 2010 at 1:40 am
1.5 ounce Gosling’s Black Seal Rum
.75 ounce Formula Carpano Antica
.25 ounce Ginger Liqueur
2 dashes Orange Bitters
Combine. Stir. Serve up with a flamed orange zest.