|
|
Drink Recipes -
Brandy
|
|
 Recipe courtesy of Clint Sterwald from PourYourPoison.com and Beta by Sabor restaurant.
- 1 ¼ oz Pisco Brandy
- ¾ oz Aperol
- ¾ oz Ginger Lemongrass Syrup (recipe follows)
- ¾ oz fresh lemon juice
- 1 small chunk of radish
- 1 radish for garnish
In a pint glass, muddle a chunk of radish. Add all other ingredients and shake vigorously to emulsify the radish and double strain into a glass over ice. Garnish with a radish.
Ginger Lemongrass Syrup:
Slice lemongrass and ginger very thin to release as much flavor as possible. Add slices to 1 cup of boiling water and let steep for 5 minutes. After 5 minutes, add 1 cup of sugar. Refrigerate minimally for 30 minutes and up to 24 hours. Remove chunks of ginger and lemongrass before using.
|
|
Drink Recipes -
Brandy
|
- 2 oz Peruvian Pisco
- ¾ oz lemon juice
- Fat ¾ oz simple syrup
- 1 egg white
Mime shake (no ice), add ice & shake violently then strain into a Coupe glass with a sidecar. Garnish with swirled Bittercube Blackstrap Bitters. |
|
Drink Recipes -
Brandy
|
 The Champs Elysee is a classic cocktail, this preparation tweaked by Bittercube.
- 1½ oz Maisson Surrenne Petite Champagne Cognac
- ¾ oz lemon juice
- ½ oz simple syrup
- Dash of Angostura Bitters
Shake with ice and strain into a martini glass. Garnish with an orange wheel.
|
|
Drink Recipes -
Brandy
|
|
Recipe from International Cocktail Specialties by James Mayabb
From Anchorage, AK
- 1 oz brandy
- ½ oz Parfait Amour
- ½ oz lemon juice
- ½ oz lime juice
- dash of rock candy syrup (or simple syrup)
Mix in a blender, strain and pour into a cocktail glass (pictured, shaken with ice and served “up”).
|
|
|
<< Start < Prev 1 2 Next > End >>
|
|
Page 1 of 2 |
Loading...
