https://www.alojapan.com/1297190/tokyo-drive-cocktail-at-alice-yuzu-chinola-shiso/ Tokyo Drive Cocktail at Alice: Yuzu, Chinola & Shiso #AliceCocktailBar #BestCocktailsInLasVegas #ChinolaDrink #CocktailOfTheWeek #JapaneseInspiredCocktail #news #ShisoCocktail #Tokyo #TokyoNews #YuzuCocktailRecipe #東京 #東京都 Photo Credit: Patrick Dolande Our cocktail of the week comes courtesy of Alice, a whimsical hideaway where coastal Italy flirts with downtown New York, tucked beneath a brownstone on a quiet West Village street. Descen…
#cocktailOfTheWeek
It used up that tin of pineapple at the back of the cupboard with a best before of 2022 and I thought it needed some basic bitters.
Surprisingly delicious!
Another #cocktailoftheweek with pisco
Peach pisco sour with vanilla, black pepper and rosemary
50ml pisco
Juice of 3/4 peach
25 lemon
15 honey syrup
Vanilla syrup
Generously grind black pepper
Add a sprig of rosemary
Aromatic bitters to taste
Egg white
Dry shake
Wet shake
Makes 2
40ml pisco
40 vodka
25 nice red vermouth
30 lemon juice
35 ish rhubarb syrup
Vanilla
Pepper bitters
2 drops saline
Aromatic bitters
Shake, top with fizzy water
#cocktailoftheweek
Meady Pisco sour with cloves
Makes 2
75ml Pisco
50ml Mead
40ml lemon
Honey syrup to taste (about 30ml)
About 6 cloves
Egg whites
Dry shake
Shake
Top with fizzy water
Satan's Whiskers
- 3/4 ounce #gin
- 3/4 ounce dry #vermouth
- 3/4 ounce sweet vermouth
- 1/2 ounce orange juice
- 1/2 ounce Grand Marnier
- 1 dash orange bitters
Shake with ice. Strain into a #cocktail glass.
Source: “The Savoy Cocktail Book” (1930) by Harry Craddock
Using "Orange Curaçao" instead of Grand Marnier turns this into a "curled" version.
Corpse Reviver #2
- 3/4 ounce #gin
- 3/4 ounce lemon juice
- 3/4 ounce #Cointreau
- 3/4 ounce Lillet blanc
- 1 dash #absinthe
Shake with ice. Strain into a #cocktail glass.
Source: "The Savoy Cocktail Book" by Harry Craddock (1930)
This is the most popular of the "Corpse Reviver" #cocktails, and typically is the only one that people know. It is an excellent drink which provides a delightful balance of ingredients.
ChamPino
- 1 ounce #Campari
- 1 1/4 ounce sweet vermouth
- 2 ounces #champagne
Garnish: Two Lemon twists (coat/cover)
Shake Campari and sweet vermouth with ice. Strain into a #cocktail glass and top with champagne.
By: Audrey Saunders, 2000 (Beacon Restaurant)
The lemon twists are important for this drink. Squeeze one before the drink is poured (coat), and the second after the drink is poured (cover) and use this second peel to rim the edge of the glass.
The Old Cuban
- 3/4 ounce lime juice
- 1 ounce simple syrup
- 1 1/2 ounces aged rum (Bacardi 10)
- 2 dashes Angostura Bitters
- 6 whole leaves mint
- 2 ounces champagne (Veuve Clicquot)
Muddle lime juice, syrup, mint in a mixing glass. Add rum, bitters, ice, and shake well. Strain into cocktail glass, and top with champagne.
Source: Audrey Saunders
Champagne Cocktail
- 6 ounces #champagne
- 1 whole cube sugar
- 4 dashes #Angostura #Bitters
Garnish: Lemon twist
Saturate a sugar cube with bitters and drop it into an empty champagne flute. Slowly fill with champagne to prevent foam-over.
Renaissance
- 2 ounces #brandy
- 1 ounce sweet vermouth
- 1/4 ounce #limoncello
- 2 dashes peach bitters
Garnish: Lemon twist
Stir with ice. Strain into a #cocktail glass.
As we all know, #bitters are a crucial ingredient for many #cocktails. A few old recipes referred to (defunct) peach bitters. When Fee Brothers began producing them I took it on myself to see if I could come up with a few cocktails that might be able to make good use of it.
Japanese
- 2 ounces #brandy
- 1/2 ounce #orgeat
- 2 dashes #Angostura #Bitters
Garnish: Lemon twist
Stir with ice. Strain into a #cocktail glass.
Source: “How to Mix Drinks” (1862), Jerry Thomas
Caesar
- 1 1/2 ounces #vodka
- 2 dashes Tabasco sauce
- 3 dashes salt
- 3 dashes black pepper
- 4 dashes worcestershire sauce
- 4 ounces tomato-clam juice (Clamato)
Garnish: Celery stalk and a lime wedge.
Shake with ice. Strain into an ice filled glass, rimmed with celery salt.
Source: 1969, Walter Chell, restaurant manager of the Calgary Inn in Calgary Alberta Canada.
Black Feather
- 2 ounces #brandy
- 1 ounce dry #vermouth
- 1/2 ounce #Cointreau
- 1 dash #Angostura Bitters
Garnish: Lemon twist
Stir with ice. Strain into a cocktail glass.
I created this drink in 2000 to be the "house cocktail" for my home bar, which I’ve nicknamed the "Black Feather". In my original recipe I used my own home-made bitters, but lacking that, Angostura, or almost any "aromatic bitters" should work just fine.
Bramble
• 1 1/2 ounces #gin
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 3/4 ounce crème de mure
Garnish: Lemon slice, blackberries
Fill a rocks glass with crushed ice and add gin, lemon juice, and simple syrup. Stir to combine and chill. Carefully drizzle crème de mure on top.
One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.
Here’s a great video of Dick himself on his creation:
https://youtu.be/zuP3YWHnBk8
Fallen Leaves
- 3/4 ounce calvados
- 3/4 ounce sweet vermouth
- 1/4 ounce dry vermouth
- 1 dash brandy
Garnish: Large lemon peel, twisted over drink.
Stir with ice. Strain into a cocktail glass.
Source: Created by Charles Schumann (1982)
https://drinkboy.com/mobile/Recipe.aspx?itemid=65
Granted, it is no longer "Fall", but this can still be a delightful cocktail.
White Negroni
- 1 1/2 ounces gin (Plymouth)
- 1 1/2 ounces Lillet blanc
- 1 1/2 ounces Suze
Garnish: Grapefruit Twist
Build in an ice filled Old Fashioned glass
By: Wayne Collins (2001)
Technically, the Cocktail this week should be the "Martini", but I decided to instead substitute the White Negroni in memory of or recently departed friend, and its creator, Wayne Collins.
Piña Colada
- 2 ounces white #rum
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces pineapple juice
Garnish: Garnish with pineapple spear and cherry.
Blend all ingredients with crushed ice until it reaches a smooth consistency. Then pour it into a wine goblet.
The Piña Colada is said to have been created by Ramón "Monchito" Marrero at the Caribe Hilton’s Beachcomber Bar on August 15, 1954.
Harrington
• 1 1/2 ounces vodka
• 1/4 ounce Cointreau
• 1/8 ounce Chartreuse
Garnish: Orange twist
Stir with ice. Strain into a cocktail gass.
Created by Paul Harrington
Paul Harrington was a vanguard of the cocktail revival, promoting quality and classic cocktails in the late 1990’s. One of his creations he simply named “The Drink Without A Name”, when I was adding this to my site, I couldn't bring myself to give it such an empty name, so I christened it the “Harrington”.
Repeating last night’s Bumble Bee, because I screwed up and forgot the orange twist last night.
That subtlety makes all the difference and makes me wonder why more egg white drinks don’t call for discarded twists.
#Rum #Cocktail #Cocktails
I guess this is my #CocktailOfTheWeek 🤷♂️
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