Pisco Sour

Since we're on the subject of great pisco drinks, here the other classic involving this Peruvian and/or Chilean spirit.

2 ounces Pisco
3/4 ounces Lime Juice
3/4 ounces Simple Syrup
1 Whole Egg White
2 Dashes Angostura Bitters

Combine everything EXCEPT the bitters.  First dry shake or shake without ice (I know...it makes absolutely no sense calling it 'dry shake' when you really think about it...).  Then after a good 30 second shake to emulsify the egg white, add your ice and shake again for another 20 seconds.  Double strain int a cocktail coupe and now you can add your bitters on top.  If you're feeling real fancy, try to make a design!  Or do what all the real cool guys are doing now...but your angostura in an atomizer, and make a fancy stencil so you can have a sweet design ontop yo drink!  CHEERS!

Gingerbread Cocktail #1

As the Holiday season is quickly approaching, it is time to start making some serious christmas cocktails. This will all be in preparation for my annual Christmas party, where I'll be making several delicious punches to amaze and delight all. So, my first attempt at a gingerbread cocktail turned out pretty great! I have some ideas, but this recipe is good enough to post as is. Basic, but gets the jobs done. I plan on elaborating in a few ways, but you'll see that recipe in a future post. Till then, enjoy this great one!

1 1/2 ounce Dark Jamaican Rum
1/2 ounce Art in the Age Snap Liqueur
1/2 ounce cinnamon syrup
1/2 ounce ginger syrup
1 whole egg

Dry shake first (no ice) to emulsify the egg. Then add ice and shake and strain as normal. Fresh grated nutmeg on top is a must. Enjoy!

Clover Club Cocktail

This is my favorite version of this classic....

1 1/2 ounces gin
3/4 ounce french vermouth (I like Dolin)
3/4 ounce raspberry syrup
1/4 ounce lemon juice
1/2 ounce egg white

shake and strain. You'll want to dry shake (with no ice) first to emulsify the egg. Then add your ice and and shake as normal.

check out my recipe on fruit syrups on how to make the raspberry syrup. I'd juice the raspberry's and add equal parts sugar. Cheers!

The Great Pumpkin

This one all credit goes to the great PDT in New York.

1 ounce lairds 100 proof apple brandy
1 ounce rye whiskey
1/2 ounce maple syrup (Grade B)
1 whole egg
2 ounces pumpkin beer

shake and strain.

note: You'll want to swirl that beer around first to get out as much as the carbonation as you can. then you'll dry shake (without any ice) first to emulsify the egg. Then add your ice and shake the whole thing as normal. I don't think some fresh grated nutmeg on top would hurt this cocktail one bit ;-)

Japanese Maple Cocktail

This is a great one from the Roger Room.

1 1/2 ounce Japanese Whiskey (I used Yamazaki 12 year)
3/4 ounce Lemon Juice
1/2 ounce maple syrup
3/4 ounce egg white

Shake and strain. It's good to do a dry shake (no ice) first to emulsify the egg, then add your ice and do the proper shake. Spray or dash some angostura on top after you've poured. At the Roger room i think they use a 50/50 mix of Bacardi 151 and angostura to spray their logo on top. I'm fine with just the angostura.