Received my Bittermens Xocolatl Mole Bitters today, and had to try them out. Haven’t found a bottle of mescal yet, so I thought I’d try something different.
On the Bittermen’s website, they have a recipe – New England Daiquiri, but I had no premium rum, or maple syrup on hand. So this is what I came up with 🙂
- 2 oz. Lemon Hart rum
- 2 tsp. agave syrup
- 1 oz. fresh squeezed lemon juice
- 2-3 dashes Bittermen’s Xocolatl Mole bitters
- 1 Luxardo maraschino cherry for garnish
- 1 barspoon Luxardo marschino cherry syrup
- Add rum, lemon juice and bitters to shaker 1/2 full of ice
- Shake well for 20 – 30 seconds
- Add crushed ice to coupe glass (1/2 full)
- Pour strained drink into glass.
- Add cherry and drizzle 1 barspoon of cherry syrup over cherry
Made another variation –
2 oz. Lemon Hart
1/2 oz. Cointreau
1/4 oz. agave syrup
1 oz. lime juice
2-4 drops Bittermen’s Xocolatl Mole bitters
Garnish : lemon wheel
Well, that dinner at Wood Work back in June did it!
A few different kinds of bitters are in the cupboard, a couple different vermouths are in the fridge, some new glassware, cocktail shaker, mixing glass, barspoons, jiggers…. and the momentum hasn’t really slowed down! Waiting for a couple large ice cube trays, mole bitters…
In my bookshelf, I’ve added some books:
The PDT Cocktail Book (Hardcover)
The 12 Bottle Bar (Paperback)
Death & Co.
I bought hard copies of PDT & 12 Bottle Bar, but wish I had them electronically as well – to search and look up recipes from my iPad or phone. I bought the Kindle version of Death & Co., but I think it’s still nice to be able to pick up a book and enjoy the original presentation of the books authors. Wish buying books was like buying new vinyl albums – where they typically include digital downloads.
The 12 Bottle Bar is a great book to start with, if you’re just buying one book. The recipes are grouped by the main spirit used in the recipes, and contains most of the classic cocktail recipes.
The PDT Cocktail Book and the Death & Co. books are great reading, providing more back story about a couple of important cocktail bars in New York City. It’s interesting to read about how some cocktail recipes come about, and they provide information and recipes on making syrups and other ingredients used in some of the drinks.
Now we’re also looking at bar cabinets – something that will store the tools, glassware, and bottles – that opens up as a prep and serving station.
Another case of both feet 🙂
Made Tracey a Raspberry Gin Collins, and I wanted something just a little different – and this is what I came up with…
- 7 raspberries
- 4 mint leaves2 oz. gin
- 1/2 oz. dry vermouth
- 1/2 oz. campari
- 1/2 oz. lemon juice
- 1/2 oz. simple syrup
- 2 dashes Fee Bros. Gin Barrel Aged Orange bitters
- Add raspberries and mint to shaker, and gently muddle
- Fill shaker 1/2 full of ice
- Add gin, vermouth, campari, lemon juice, simple syrup and bitters
- Shake really well for 30 seconds or so
- Strain into chilled cocktail glass – on a hot day, fill the coupe 1/3 full with crushed ice first.
- Garnish with a nice mint leaf and a raspberry
- 1 oz. rye whiskey (or bourbon)
- 1 oz. Campari
- 1 oz. sweet vermouth
- Flamed orange twist for garnish
- Place a cocktail or Old Fashioned glass in the freezer to chill.
- Combine whiskey, Campari, and sweet vermouth in mixing glass filled halfway with ice.
- Stir for about 30 seconds to get drink really well chilled.
- If serving in an Old Fashioned glass, add ice cubes to it. Strain the drink into the chilled cocktail or Old Fashioned glass. Flame the orange twist over the drink, drop orange peel in afterwards, and serve.