Dammit Jim, I'm a Bartender!
A place for drinks and pictures. This blog features mostly photographs I have taken. I use a Nikon F, SLR film camera and a Nikon D80 Digital SLR camera. The drinks are my personal recipes. I work very hard a developing quality drinks and love to bartend. Please don't steal them without giving me credit.
Monday, September 1, 2014
Diamond's Bloody Mary
I prefer to batch this recipe. If you quadruple it, it ends up making more like 6 or 7 bloodies than just 4.
1 teaspoon chipotle Tabasco. Muddle a small handful of bell pepper and cucumber with two large basil leaves. 1 teaspoon lime juice. shake and strain through mesh into a mixing glass. Begin building drink. 1/2 Teaspoon pepper. 2 Tablespoons Olive juice. 1 Tablespoon Worshechire sauce. 1 heaping teaspoon horseradish. 1 teaspoon sriracha. 2 oz Vodka. 2 oz V8. 1 basil leaf. combine ingredients in shaker with ice. vigorous shake. pour entire contents with ice into glass of choice. top off with pebble ice if necessary. garnish with fresh basil leaf, olive, and cucumber.
Monday, August 25, 2014
Wonka's Fizzy Lifting Drink
2 oz bourbon 1 oz nutella 1/2 oz walnut 1/2 oz licor 43 1/3 oz cream de cacao. Shake shake shake without ice. one egg white. shake shake shake with out ice again. add pebble ice. shake shake shake again. Strain through mesh. splash of soda is optional. Delish
The Plague
Leaves of Grass
1/4 oz Ricard pastis 1/2 oz lemon juice 1/2 oz simple 2 oz rum muddle strawberries. Pour into absinthe soaked glass. Top with pebble ice and prosecco. Garnish mint sprig
Smaug's breath
3/4 oz agave syrup 3/4 oz dark cherry purée 1/2 oz Cointreau 1 oz lime juice 1 1/2 oz cachaca. Shake and strain over ice
Hester Prynne
AKA the Sea Mystery
2 oz cognac. 1 oz cocchi sweet vermouth. Muddled strawberries. 1 oz pomegranate. 1/2 oz lemon. Vigorous shake pour into coup. Garnish with candied lemon peel.
Sultan of Brunei
Chilled beer stein. Pounded mint on bottom. Fill with pebble ice. 2 oz Bourbon. 3/4 oz st Germain elderflower. 1/2 oz ginger syrup. 1/4 oz Cointreau. Shake, strain over ice. Top with prosecco. Drizzle cocchi sweet vermouth around top. Mint sprig garnish.
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