5 Recipes for Your Newly-stocked Bar
When last we left off, I had given bartender Rich Heider the task of stocking my bar, and $150 with which to do it. The goal was to grab a variety of bottles that would allow me to create a broad spectrum of easy, delicious cocktails -- and he succeeded. Here are five recipes to go with my new liquor collection:
Improved Whiskey Cocktail
2 oz. Maker's 46 Whiskey
1 tsp. Simple Syrup
2 dashes of Peychaud's Bitters
2 dashes of Luxardo Maraschino
Shake ingredients, strain into a martini glass and garnish with a lemon peel.
1 ½ oz. Sauza Tequila
½ oz. Creme de Cassis (1/2oz)
Juice of 1 lime wedge
Combine tequila and Crème de Cassis in a shaker and strain into a collins glass. Top with ginger beer, followed by lime juice. Garnish with a lime wheel.
Dark & Stormy
2 oz. Cruzan Black Strap rum
½ oz. Lime Juice
Combine the rum, ginger beer and lime juice, in a collins glass full of ice cubes. Stir. Garnish with a lime wedge.
2 parts Makers 46 Whiskey
1 part Cinzano Sweet Vermouth
2 dashes Peychaud's bitters
Stir ingredients and serve either straight up or on the rocks.
1 ½ oz. Tanqueray Gin
½ oz. Lemon Juice
¼ oz. Luxardo Maraschino
Pour ingredients into an ice-filled shaker and shake well. Strain into a martini glass. Some recipes call for a dash of Creme de Violette, but you can omit it if you're so inclined.
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