3/4 oz Punt e Mes
1/4 oz St. Germain (St. Elder)
1 dash Peychaud's Bitters
Stir with ice and strain into a coupe glass pre-rinsed with absinthe (Butterfly). Garnish with a lemon twist or cherry (lemon twist).
Caribbean Milk PunchThe Caribbean Milk Punch gave forth a nutmeg aroma that shared a hint of funky rum notes. Next, a rich, creamy sip relayed a small amount of caramel from the aged spirits, and the swallow presented a muted funky rum, glimpses of the Bourbon, and a large amount of vanilla. The recipe was surprisingly easy to drink despite the two spirits being 114° and 100° proof. Perhaps, the recipe would be more brunch-friendly with the original call for an 86° rum and a 90° whiskey not to mention a less intensely funky rum. Still, I can easily imagine sipping this while eating French toast but perhaps not an omelette. Well, I could see drinking one before the omelette though.
• 1 oz Mt. Gay Black Barrel Rum or use Smith & Cross as a sub (Smith & Cross)
• 1/2 oz Buffalo Trace Bourbon (Old Granddad Bonded)
• 1 oz Vanilla Syrup (BG Reynolds)
• 1 oz Heavy Cream
Shake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.
Port Light (from Remixed)
• 1 1/2 oz Bourbon
• 1 oz Lemon Juice
• 1/2 oz Passion Fruit Syrup
• 1/4 oz Grenadine
Blend with 8 oz crushed ice, pour into a Port Light glass, and top with ice.