3/4 oz Macallan Amber Liqueur
2 oz Sidre Doux Sparkling Cider
Stir the rye and liqueur with ice and strain into a cocktail glass. Top with cider and garnish with an orange twist. Measurements are approximate as the ingredients were free poured.
Hot Buttered Rum Batter
1 pound light brown sugar
1/2 pound unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp vanilla extract
1 1/2 oz rum
In a mixing bowl, beat the ingredients into a mixing bowl until well combined. Refrigerate (good for a month) or freeze (for longer).
1. Pass the glass under the Nostrils and Inhale the Flavour –- Pause.The Engel recipe was too sweet sounding for me, so I modified the Boothby recipe slightly. I used a base layer of equal parts (1/2 oz) of Yellow Chartreuse, Kümmel (Helbing), and Benedictine, poured into a 4 oz Vodka glass. Next, an egg yolk was slid on top of that layer using a spoon. Floated on top using the back of the same spoon was 3/4 oz of Courvoisier VSOP Cognac (this step was my modification). And lastly, the whipped egg whites were added and flavored with a few drops of Angostura bitters.
2. Hold the glass perpendicularly, close under your mouth, open it wide, and suck the froth by drawing a Deep Breath. -- Pause again.
3. Point the lips and take one-third of the liquid contents remaining in the glass without touching the yolk. -- Pause once more.
4. Straighten the body, throw the head backward, swallow the contents remaining in the glass all at once, at the same time breaking the yolk in your mouth.
• 1 oz Kümmel
• 1 oz Sweet Vermouth
• 1 oz Absinthe
• 2 dash Curacao
• 1/2 tsp Gomme Syrup
Stir with ice and strain into a cocktail glass.
AutomobileSam looked at me like I had thrown him a devious curve ball, but he took a moment to think and then looked rather inspired. The drink that he made me was based on the Vesper Martini with the vodka swapped out in favor of Old Fitz whiskey. The whiskey added a good deal of malt and other flavors that took the gin in a different direction than standard malty gins such as Oude Genevers go. While Andrea thought the Lillet had a definite signature, I would have liked it more pronounced perhaps in an equal parts recipe of the three components. Or perhaps an orange twist or orange bitters to coax out and magnify the citrus flavors in the Lillet. Still not a bad first pass at this cocktail.
• 1/3 Scotch Whisky
• 1/3 Dry Gin
• 1/3 Sweet Vermouth
• 1 dash Orange Bitters
Stir well with ice and strain into glass.
(from Patrick Duffy's The Official Mixer's Manual)