Apricot Manhattan- @Beulahland PDX

Apricot Manhattan:

2 oz. Bourbon (Apricot Infused)
1 oz. Sweet Vermouth
Dash Bitters (Angostura)
Maraschino cherry for garnish

Bourbon infused with local apricots for a simple, seasonal twist on a Manhattan.The apricot infusion nicely rounded out the bourbon in tandem with the vermouth making for a very drinkable seasonal cocktail.

 

Vessel 75- @ Vessel Seattle

Vessel 75:

3 oz. Bourbon
2 Dashes bitters (peychauds)
Large orange zest
Maple Syrup Foam

The first sip was all foam and no bourbon and I didn't care. It was delicious. We quickly learned you have to get the drinking angle right for your preferred foam to bourbon ratio and then it was fantastic. It is mostly about mouthfeel with this drink, though the flavors would stand well on their own (Arielle actually would have preferred it mixed as she was not overly enamored with the foam, finding the drink unbalanced). It was a fun endeavor into the realm of molecular gastronomic techniques in cocktails, and though enjoyable for experimentation, it will not necessarily be a repeat experience. The drink was mixed by Kevin L. of www.beersintheshower.blogspot.com.

Seelbach- Recipe from @Seelbachhotel, Louisville, 1917 @Teardroplounge

Seelbach:

TDL Old Weller 107 bourbon
Cointreau
Angostura and Peychauds bitters
Brut sparkling wine

Teardrop Cocktail Lounge has an excellent menu, separating their drinks into House Cocktails, Classics, and Friends. This drink was from the classics section, the Seelbach, originating at the Seelbach Hotel,Louisville 1917.

Will pursue and update recipe amounts shortly, though approximation can be found at the Gary Regan link below.


This was a great sharp citrus treat. The high volume of bitters makes this a very interesting drink. This is explained in detail much more gracefully than I by Gary Regan here and was well executed at Teardrop.