1

Today was a great day for cocktails, went to the container store and bought some nice sealable glass containers for my homemade syrups. I then went to Cask on third street in San Francisco and picked up some Fee Brothers bitters (old fashioned bitters, west indies orange bitters and peach bitters) along with an outstanding Austrian Apricot Liqueur per the recommendation of the staff.

Once I got home I made Lavender Honey Syrup from the Art of the Bar book along with some homemade grenadine. With so many new goodies I got the shaker out and made some cocktails for me and my wife as we prepped for thanksgiving.

Lavender Sidecar: Recipe from the "Art of the Bar" book

Sidecars are great, but the Lavender Sidecar takes it to a whole new level. Notice the container for the homemade Lavender Honey Syrup… what a great find at the container store, looks perfect in a home bar.

Lavender Sidecar (per the Art of the Bar book):

  • 1.5 oz Cognac
  • ¼ oz Cointreau
  • ½ oz lemon juice
  • ½ oz honey lavender syrup
  • 1 dash orange bitters

Shake all ingredients with ice and fine-strain in to a brandy glass with a sugar rim.

Clara St. Apricot Sour

My great find at Cask today was the Rothman & Winter Orchard Apricot Liqueur, the salesperson highly recommended it for mixing with Rye and Lemon Juice. So while I can’t take complete credit for the recipe it is somewhat of my own concoction

Clara St. Apricot Sour

  • 1 oz Straight Rye Whiskey
  • ¾ oz Apricot Liqueur
  • ½ oz lemon juice
  • 1 tsp simple syrup (I used a orange zest simple syrup I made)
  • 2 dashes Fee Brothers peach bitters

Shake all ingredients with ice and fine-strain in to a cocktail glass. Garish with a lemon zest twist.

Tulip Cocktail

Calvados continues to be a favorite spirit and makes excellent cocktails too. This drink has great floral notes, the balance felt good and it has a nice complexity to it. I highly recommend it.

Tulip Cocktail:

  • 1 oz Calvados
  • 1 oz sweet vermouth
  • ½ oz lemon juice juice
  • ½ oz apricot brandy

Shake all ingredients with ice and fine-strain in to a cocktail glass. Garish with a lemon zest twist.
Recipe courtesy of: http://ohgo.sh/archive/apricot-brandy-cocktails/

Ward Eight

Last but not least, I needed something to test my homemade grenadine with. I followed the “hot process” grenadine recipe from Jacob Grier’s blog but I gave it my own unique twist by dropping in some orange zest/

The recipe for the Ward Eight also comes courtesy of Jacob.

Ward Eight

  • 2 oz rye or bourbon
  • .5 oz orange juice
  • .5 lemon juice
  • 1 tsp grenadine

Shake with ice and strain into a chilled cocktail glass for a refreshing variation on the whiskey sour.


One comment to “Four Great Cocktails”

  1. telene

    DAMN these all look good ^_^ can’t wait to try ‘em!


Trackbacks/Pingbacks


Leave a comment