3 dash Dry Vermouth (1/2 oz Noilly Prat)
3 dash Lemon Juice (1/2 oz)
2 dash Orgeat (1/2 oz BG Reynolds)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Bellocq's Old-Fashioned CobblerThe Old Fashioned attributed this Cobbler to Kirk Estopinal as his take on the "muddled style Old Fashioned, the kind you used to get before the mixology movement took hold." While the structure was similar to an Old Fashioned, I was curious what this more refreshing and elegantly presented variation would offer. Once prepared, the flag garnish donated orange and cherry aromas. The muddled orange continued the citrus notes into the sip where it played well with the Bourbon's malt flavors. Finally, the rest of the whiskey notes came through on the swallow along with the bitter's spice and a vanilla finish. While inherently not too different recipe-wise from a New Fashioned Old Fashioned, the presentation distracted me from thinking about it as such.
• 2 oz Buffalo Trace Bourbon (Old Weller 107)
• 1/4 oz Demerara Syrup 2:1 (1/2 oz 1:1)
• 2 dash Angostura Bitters
• 2 drop Vanilla Extract
• 1 Orange Wheel (Cara Cara)
Muddle the orange wheel. Add the rest of the ingredients and shake with ice. Double strain into a Julep cup or Collins glass filled with ice. Garnish with a flag consisting of fresh orange wheel and cherry on a pick. Note: this is an adaptation of the book's recipe; the book added the vanilla extract onto the orange wheel and garnished the flag with powdered sugar as well.
[Brick & Mortar Pop-In]
• 1 oz St. George Terroir Gin
• 1 oz El Dorado 12 Year Rum
• 3/4 oz Demerara Syrup
• 1 Whole Egg
Shake with ice and strain into a Collins glass with 2-3 oz Riverwalk Imperial Porter. Garnish with freshly grated nutmeg.