1.5 ounces Cognac
.5 oz Green Chartreuse
.25 oz lemon juice
1/8th oz simple syrup
2 dashes Angostura bitters
Add all ingredients to cocktail shaker filled with ice. Shake for 30 seconds. Strain into chilled cocktail glass.
Recipe from The New Old Bar, Steve McDonagh and Dan Smith. Some versions will call for Yellow Chartreuse. We recommend experimenting with both and seeing which you like more, but for us, Green Chartreuse takes the win.
Recipe by Jim Meehan of PDT
Great Pumpkin
2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")
1 ounce Lairds Apple Brandy
1 ounce Sazerac Rye Whiskey
1/2 ounce of Maple Syrup (Grade B)
1 Whole Egg
Nutmeg
Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg.
Recipe by Jessica Gonzalez of Death & Co.
Vampire Blues
1.5 ounce Bourbon Whiskey (I used rye in the video, feel free to use your favorite whiskey)
.5 ounce East India Solera Sherry
.5 ounce Fresh Lemon Juice
.5 ounce Simple Syrup
1 teaspoon Pumpkin Butter
2 dashes Angostura Bitters (I used Bitter Truth Aromatic Bitters in the video)
Cinnamon Stick
Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick.
KATU was nice enough to invite me back to their morning show to mix up a few more cocktails. This time around we are starting with the classic Manhattan, and then mixing two simple and delicious variations, a White Manhattan and a Black Manhattan. The beauty of the Manhattan is both it's simplicity and it's versitility. The base ingredients of the Manhattan are whiskey (traditionally rye), sweet vermouth, and bitters (typically Angostura).
Classic Manhattan
2 ounces whisky (Maker's Mark 46)
1 ounce Sweet Vermouth (Dolin)
2 dashes of Bitters (Angostura)
Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).
The White Manhattan is a fun variation swapping the aged whiskey out for moonshine (unaged whiskey) and Dolin's white, but sweet version of their vermouth, Dolin Blanc.
White Manhattan
2 oz. White Whiskey (Corsair Artisan)
1 oz. Dolin Blanc
2 Dashes of Bitters (Bitter Truth Jerry Thomas Decanter Bitters)
Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).
The Black Manhattan swaps out the sweet vermouth for a sweet herbal liqueur called Averna, which has a vanilla-like sweetness and warming finish that pairs perfectly with whiskey.
Black Manhattan
2 oz. Whiskey (Maker's 46)
1 oz. Averna
2 Dashes of Bitters (Bitter Truth Aromatic Bitters)
Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).
What is your idea of the perfect Manahattan?
Check out my video from this morning's show!
The Avondale- Cachacha, Cynar, Egg White, Pineapple Gomme, Lemon, Bitters
Pineapple Gomme and egg white cocktails create an amazing smooth cream topper in this earthy and fruit forward cocktail. The Cynar keeps the drink from being too sweet and adds a vegetal depth that pairs nicely with the cachaca. The lemon juice helps the rest of the flavors to pop and keeps the cocktail on the bright side, with a great warm spice nose from the Angostura bitters. An absolutely delicious cocktail. If you like this you might want to try the Elixir de Cognac which also makes great use of egg whites and pineapple gomme.
