Original Creations


Absinthe Makes the Heart Grow Fonder
1-1/2 oz Gin
1/2 oz Absinthe (Or less to taste)
1/2 oz Luxardo Maraschino Liqueur
3/4 oz Fresh Grapefruit Juice
1 tsp Campari
3 dashes Fee Brothers Cherry Bitters
Flamed Orange Peel for Garnish
Shake with ice and strain into a chilled coupe glass.  Garnish.


After Hours
2 oz Bourbon
1/2 oz White Creme de Cocoa (Marie Brizard is a fine choice)
1/2 oz Luxardo Maraschino Liqueur
4 dashes Fee Brothers Aztec Chocolate Bitters
1 dash Cayenne Pepper
Flamed Orange Peel for Garnish

Stir with ice till chilled and strain into a chilled coupe or cocktail glass.  Garnish.

Bitter Harvest
2 oz Old Overholt Rye
1/2 oz Averna
1/2 oz Carpano Punt e Mes
1 tsp Grand Marnier
2 dashes The Bitter Truth Jerry Thomas Bitters
Flamed Orange Peel Garnish
Stir with ice till chilled and strain into a chilled coupe or cocktail glass.  Garnish.


The Briar Patch
1-3/4 oz Laird's Applejack
3/4 oz Rye
1/2 oz Cynar
1/2 oz Sweet Vermouth
3 dashes Fee Brothers Rhubarb Bitters
2 dashes Angostura Bitters
Orange Twist for Garnish


Stir with ice, strain into a chilled cocktail or small goblet glass.  Garnish and enjoy.

Castaway
2 oz Rhum Barbancourt 8 Year
3/4 oz J.D. Taylor's Velvet Falernum
1/4 oz Lemon Hart Demerara Rum 151
2 oz Coconut Water
2 oz Guava Nectar or Juice
3/4 oz Fresh Lime Juice
5 to 7 drops Bittermans Elemakule Tiki Bitters
Fresh Mint for Garnish

Combine everything except demerara rum in a shaker tin with ice. Shake and strain into a large Tiki glass filled with crushed ice. Top with demerara rum and garnish with mint. Enjoy


Caipirinha Pasion
2 oz Cachaca
1/2 Lime, Cut into Wedges
1/2 oz Passion Fruit Syrup (Monin is a fine choice)
1 barspoon Aperol

Muddle lime wedges with passion fruit syrup.  Add remaining ingredients with ice, shake and pour (don't strain) into a chilled Old Fashioned glass.  Enjoy.


1 oz VeeV Acai Spriit
1/2 oz Martini & Rossi Bianco Vermouth
1/2 oz Yellow Chartreuse
1/2 oz Finlandia Grapefruit Vodka
3/4 oz Fresh Grapefruit Juice
1 dash Fee Brothers Grapefruit Bitters
Flamed Grapefruit Peel for Garnish

Shake with ice and strain into a chilled coupe or cocktial glass.  Garnish.  Note:  Click under Mixologist of the Month on VeeV's website to view cocktail.


Death & Taxes
1-1/2 Death's Door Gin
1/2 oz Lillet Blanc or Dry Vermouth
1/2 oz broVo Rose Geranium
1/2 oz Carpano Punt e Mes
1-1/2 tsp Amer Picon or Torani Amer
2 dashes The Bitter Truth Jerry Thomas Bitters
Flamed Orange Peel Garnish
Combine with ice, stir till chilled and strain into a chilled coupe glass.  Garnish.


The Delicious Sour
1-1/2 oz Old Overholt Rye
1/2 oz Luxardo Maraschino Liqueur
1 oz Fresh Lemon Juice
1/2 oz Honey Syrup (1:1)
3 dashes Fee Brothers Orange Bitters
2 Dashes Fee Brothers Cherry Bitters
4 Brandied Cherries
1 Egg White

Muddle 3 brandied cherries with honey syrup.  Add remaining ingredients with ice and shake vigorously for 20 seconds.  Double strain into an Old Fashioned glass with ice.  Garnish with remaining brandied cherry.  Enjoy.



Easy Speak
2 oz Jim Beam Black Bourbon
3/4 oz Cynar
1 tsp Simple Syrup
5 drops Bittermans Xocolatl Mole Bitters
Combine in a shaker tin or large cocktail glass.  Add large ice cubes and stir till thoroughly chilled.  Strain into a chilled coupe or an Old Fashioned glass.  Garnish with an expressed lemon peel, rub around rim and drop into cocktail.  Turn on some Jazz and enjoy.


Orchard Sour
1 1/2 oz Rye
1/2 oz Rothman & Winter Orchard Apricot
3/4 oz Fresh Lemon Juice
1/2 oz Honey Syrup (1:1)
3 dashes Fee Brothers Peach Bitters
1 Egg White

Combine all ingredients without ice, shake vigorously for 10 seconds.  Add ice and shake hard for 20 seconds.  Strain into a chilled coupe.  Enjoy.


Oyster House Punch
1-3/4 cups Jamaican Rum
1 cup Brandy or Cognac
1 cup Fresh Pineapple, Diced
1 Orange, Sliced Thin
3/4 cup Fresh Lemon Juice
3/4 cups Raspberry Syrup
1-1/2 cups Water
Angostura Bitters (Garnish)
Freshly Grated Nutmeg (Garnish)

In a large container combine everything, except garnishes, stir well to combine and cover tightly with a lid.  Place in refrigerator for a day or two to "brew", making sure to stir a couple times a day.  Dish out into glass of choice filled with large ice cubes and hit each one with a dash of bitters and some freshly grated nutmeg.  Enjoy.

Perfect Storm
1-1/2 oz Jim Beam Black Bourbon
3/4 oz Sandeman Founders Reserve Porto (or your favorite ruby port)
1/4 oz St. Elizabeth Allspice Dram
1/2 oz Honey Syrup (1:1 ratio of honey and hot water)
3/4 oz Fresh Lemon Juice
3 Dashes Regans' Orange Bitters #6

Shake all ingredients except port with ice.  Strain into an ice filled Old Fashioned glass.  Carefully float port on top, it will slowly sink creating a swirling "storm" effect.  Enjoy.

Pimm's Plantation
2 oz Pimm's #1 Cup
1/2 oz Creme de Banane (Marie Brizard is a fine choice)
3/4 oz Pineapple Syrup (Monin is a fine choice, or homemade)
3 oz Izze Grapefruit Soda
3/4 oz Fresh Lime Juice
Lime Wedge and Brandied Cherry for Garnish

Combine everything, but grapefruit soda, with ice. Shake and strain into a large Old Fashioned glass or Tiki mug with crushed ice, top with grapefruit soda. Garnish with lime wedge and a brandied cherry. A pineapple wedge would be quite nice as well, if you have one lying around. Enjoy.


Sage Advice
1-1/2 oz Hendrick's Gin
1/2 oz Aperol
1/2 oz Lillet Blanc
1/2 oz Sage Infused Simple Syrup
3/4 oz Fresh Lemon Juice
1 dash Angostura Bitters (Optional)
1 Large Sage Leaf for Garnish
Shake with ice and strain into a chilled coupe or cocktail glass.  Garnish and enjoy.

To make the Sage Infused Simple Syrup combine 1 cup water and 1 cup sugar in a sauce pan over medium high heat.  Add 15 leaves of sage and simmer till sugar is dissolved and slightly thickend, about 5 to 8 minutes.  Fine strain, bottle and refrigerate for up to a month.

Saint Pisco
1-1/2 oz Pisco
1/2 oz St. Germain
1/2 oz Demerara Syrup (2:1)
1/2 oz Lime Juice
1/2 oz Passion Fruit Juice
1 Egg White

Combine and shake vigorously without ice for 10 seconds.  Add ice and shake hard for 20 seconds.  Strain into a chilled coupe and enjoy.


Spanish Inquisition
3/4 oz Pedro Ximenez Sherry
3/4 oz Aperol
1/2 oz Averna
1 tsp Orgeat Syrup
1 oz Blood Orange Juice
Flamed Orange Peel for Garnish

Combine with ice and shake, strain into a chilled coupe or cocktail glass. Garnish and enjoy.


Tooth & Nail
2 oz Macallan 12 Year Single Malt Scotch
1/2 oz Drambuie
1/2 oz Cynar
1-1/2 barspoons Amer Picon (or Torani Amer)
2 dashes Fee Brothers Peach Bitters

Combine ingredients with ice, stir till chilled.  Strain into an Old Fashioned glass with a large ice cube.  Enjoy.



Venus
3/4 oz broVo Rose Geranium or St. Germain
2 tsp Campari
1 tsp Rothman & Winter Creme de Violette
4 oz Prosecco (or any dry bubbles)
Orange Twist (garnish)
Combine first 3 ingredients in a chilled flute, top with Prosecco.  Stir gently and garnish with an orange spiral twist.
*Photo by Darrel Lemar
































































No comments:

Post a Comment