5 cl Bourbon 1.5 cl Pedro Jimenez Sherry 1 Tablespoon Pedro Ximenez Vinegar reduction Dash Peychaud’s and Angostura bitters Barrel Rest Stir and serve in coupe Image: ©Mark Boyarsky Go to…
Recipe
-
-
7 cl Dry Gin 1 cl of Dry Vemouth 1 Tablespoon Olive Brine Marinated Quail Egg with runny yolk Stir and serve in coupe Image: ©Mark Boyarsky Go to Slava’s Portrait…
-
15 cl Campari 15 cl Sweet Vermouth Distill on 55 degrees – Result: 6 cl mixture 6 cl Mixture Use 3 cl and mix with Blanco Vermouth. Rest of distillation is…
-
5 cl redistilled Gin infused with Eucalyptus 2.5 cl Cucumber infused Dry Vermouth 2 Dash Lemon Bitter 2 Drops of ozonated Green Olive Oil (Blend Olive Oil with Cilantro and filter,…
-
1 cl Montenegro Amaro 1.5 cl Cognac 1 cl Carpano Antica Formula 1 cl Drambuie 1 cl Dolin dry 1 dash Chocolate Bitters 1 dash Old Barrel Bitters Stir and served…
-
2 cl Martini Spirito 1.5 cl Cachaça 1 cl Allspice Dram 2.5 cl Fresh Lime Juice 1 cl Rich Syrup 2 dash Saffron Bitters Shake on ice and serve in a…
-
4 cl Tequila 1.5 cl Fresh Lemon Juice 1 cl Agave Syrup 2 dash Hot Sauce with salted Lemons and Jalapeño Fill up with Sangrita Garnish with pickled baby Corn, pickled…
-
2 cl Tequila 1 cl Mezcal 3 cl Campari 3 cl Red Vermouth 2-3 Dashes Aztec chocolate bitter 0.5 cl Ancho Reyes Method: Stirred Glassware: Tumbler Garnish: Orange twist and a…
-
4 cl Sake Junmai Ginjo 1 cl Appenzeller 2 cl Quinceschnaps 0.5 cl Green Tea Liquer Room temperature Cocktail Barrel aged for 5 Weeks ©image: Claudia Link Go to Wolfgang’s Portrait…
-
5 cl Bourbon 3 cl Fresh Lemon Juice 1,5 cl Single Malt Sirup 0,5 cl Twany Port 20 g Yuzu Sake A bit secret Asian salt Shaken Double strain ©image: Claudia…
-
5 cl Mutemuka Sake (or other dry, mineral, fruity sake) 1.5 cl Shochu (or vodka) 1.5 cl Elderflower Liqueur 1.5 cl Fino Sherry 1 Large Grapefruit Peel Add liquids to a…
-
3.5 cl Taffel (or other light) Aquavit 1 cl Green Chartreuse 2.5 cl Lime Juice 2 cl Orgeat 5-8 Thai Basil Leaves Soda (depending on your orgeat you might want to…