St. Germain & Bourbon recipes
I'm looking for simple recipes that do not require a lot of other ingredients..I'll be using mainly Four Roses or Bulleit.
Kindred Cocktails lists 4, none of which I've tried. The simplest is:
by Shawn Koch, Paramount Room, Chicago
1 sli Orange
1 Maraschino cherry
2 oz Bourbon
1/2 oz Elderflower liqueur, St. Germain
1/4 oz Lemon juice
2 ds Angostura bitters
Muddle orange and cherry in old fashioned glass. Add bourbon, St. Germain, lemon, bitters. Stir, top with additional ice.
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Brother Cleve's Ninth Ward is a great one that he created in honor of New Orleans:
1 1/2 oz Bourbon
3/4 oz Falernum
3/4 oz Lime Juice
1/2 oz St. Germain
2 dash Peychaud's Bitters
Shake with ice and strain into a cocktail glass.
More about the drink: http://cocktailvirgin.blogspot.com/20...
re: pete k
FYI, "that blog" is none other than yarm's :-)
Obscurity is quite subjective. Once you start making a lot of cocktails, yarm's ingredient list is generally not too difficult to deal with. BTW, you can order Falernum online--for that recipe the Fee Brothers brand is recommended, which is nonalcoholic and very sweet. (Also stocked at some liquor stores in this area, but not too many.)
Ha, very cool!
You’re absolutely right.. I’ve only recently gotten into making cocktails at home….I do admit that my level of knowledge is on the low side. I’m learning bits and pieces along the way. I love the blog, I do wish I could filter posts by more than 1 ingredient at a time.
I live in Nashville and our state has some of the strangest laws which doesn’t allow for me to ship anything here. We do have a pretty well stocked store that can order most things if needed.
Any tips/advice for a newbie?
re: pete k
Buy a Dale DeGroff book!
I recommend "The Essential Cocktail"...you can get one for $18.17 at www.alibris.com.
DeGroff really writes "cocktail cookbooks" better than anyone else I've seen.
He not only explains WHAT to do (as with most) but tends to explain WHY to do the things he recommends...it's the WHY that stands him apart, in my humble opinion.
I hope you can have cocktail BOOKS shipped into your municipality!
Well the blog is to document things beyond the simple without being extreme. We don't do too many infusions or intensely culinary options (although at times we do if the ends justify the means). And when I pick drinks to write about when out, I keep this in mind. Sometimes I document places doing clarified juices and the like, but most bars and practically all home drink makers can't do this easily.
And if there's a drink that you can make except for one ingredient, post a comment asking what could be subbed. Sometimes there's an easy switch (or the ingredient is minor to begin with) and sometimes changing the ingredient would completely change the drink.
That helps out quite a bit, now I don't feel as noobish.
I made the coffee brown recently in which I sub'd Kahlua and left out the port since I didn't have any on hand. I'll have to try it with the port. I quite enjoyed the drink as it was made.
I also tried to make the rattlesnake fizz...I used R1 and sub'd the Absinth with Aqua Dienta since it was what I had stocked. I'll have to remember to post comments..
re: pete k
An option is to make your own! Paul Clarke's (Cocktail Chronicles, Imbibe Magazine, etc.) recipe can be found here:
Of the store bought options, Velvet Falernum (boozy) and BG Reynolds (was Trader Tiki, non-boozy) are my top two pics. Fee's makes one that is not too bad (unlike their orgeat which is synthetic).