Nobody will suspect a thing if you just sit quietly and enjoy this sophisticated bourbon cocktail.2 oz Bourbon1/4 oz Luxardo maraschino liqueur1/2 oz Simple syrup1 dash Angostura bitters1 dash AbsintheGarnish: CherriesGarnish: Orange twist Add all ingredients into a mixing glass with ice and stir.Strain into an Old Fashioned glass over fresh ice.
So many classic cocktails are born in the bars of great hotels. Originally conceived as a hangover cure by the bar staff at Cairo’s Shepherd’s Hotel (before it burned to the ground in 1952), this bourbon- and gin-based drink has been around for 70 years. To adjust the potency—or get a jump on tomorrow’s hangover—simply increase or decrease the amount of ginger ale.
This black-rum-based cocktail is sweet, bitter and herbal, with a bit of brightness from lime juice and an orange peel garnish.This recipe originally appeared as part of “Everything You Need to Know About Black Strap Rum.”2 oz Bacardí black rum1/2 oz Bénédictine liqueur1 barspoon Amaro Montenegro1 oz Fresh lime juice1/4 oz Simple syrupGarnish: Orange peelAdd all the ingredients into a shaker with ice, and shake until well-chilled.
From a chef’s mise en place to drawn-out maps, there are many ways to set up a bar station for increased efficiency and cleanliness. High-volume bars rely on different tricks and techniques than those performing more bespoke service. But some principles apply across the board. Here are four tips for better organizing your bar station.
The Vesper, also known as the Vesper Martini, was made famous by James Bond. The cocktail was invented by none other than Bond author Ian Fleming. The Vesper first appeared in his book “Casino Royale,” which was published in 1953 and gets its name from fictional double agent Vesper Lynd.When Bond orders the Vesper, it comes with strict instructions that must be followed by any who make it: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet.
Try this recipe for an extra summery twist on the classic Caipirinha.4 1.5 inch Pineapple chunks2 Mint leaves1 oz Simple syrup2 oz Leblon cachaçaGarnish: Pineapple wedgeMuddle the pineapple, mint and sugar in a shaker.Fill the shaker with ice and add Leblon Cachaça.Shake vigorously.Serve in a rocks glass.