Cocktail Recipes

By Paul D. Blumer | July 12th, 2016

Use these classic cocktails recipes and be your own bartender at home.


Is it time for a drink? I couldn’t agree more. Blumer serves up a handful of cocktail recipes suitable for just about any occasion. Enjoy a round on us!

Daiquiri

(neoclassic method)

  • 2 ounces favorite rum
  • ¾ ounce lime juice
  • ½ ounce simple syrup

Combine ingredients in a cocktail shaker with ice. Shake vigorously and fine-strain through a tea strainer into a chilled coupe.

Daiquiri

(true old-school method)

  • 2 lime halves
  • 4 sugar cubes
  • 2 ounces favorite rum

In a cocktail shaker muddle lime halves and sugar. Add rum and ice. Shake vigorously and fine-strain through a tea strainer into a chilled coupe. Garnish (optional) with a lime wheel.

sunday-lemonadeSunday Lemonade Daiquiri

(see www.stirredandshaken.net/sunday-lemonade)

  • 1 ounce Clément Première Canne Rhum Agricole
  • 1 ounce Wray & Nephew overproof rum
  • ¾ ounce lime juice
  • ½ ounce turbinado (raw sugar) syrup

Combine ingredients in a cocktail shaker. Add ice and shake vigorously. Fine-strain through a tea strainer into a chilled rocks glass.

Old Fashioned

  • Wide orange peel
  • 2 sugar cubes (or 3 barspoons simple syrup)
  • 5-8 dashes Angostura bitters
  • 2½ ounces Catoctin Creek Roundstone Rye, a Virginia rye (or Rittenhouse 100 proof, if I’m feeling frisky)

Method 1: Lay the orange peel skin-side up in the bottom of a rocks glass with the sugar cubes on top. Soak sugar cubes with Angostura bitters and muddle to a paste. Add rye and ice and stir. Twist another orange peel over the surface.

Method 2: Twist an orange peel so the oils express into a rocks glass. Add whiskey, simple syrup, and bitters. Add ice and stir. Twist another orange peel over the surface.

Grassy Knoll Old Fashioned

  • 2 ounces Clement rhum agricole
  • ¼ ounce yerba mate simple syrup
  • 3 dashes Dr. Adam Elmegirab’s dandelion & burdock bitters
  • Lemon twist

Combine the ingredients in a mixing glass. Add ice and stir until chilled (about 30 seconds). Strain into a rocks glass over fresh ice. Twist a lemon peel over the surface and drop in.

For yerba mate simple syrup, combine equal parts sugar and water over high heat until smooth. Add loose leaf yerba mate and let cool. Strain through a sieve.

Negroni

  • 1 ounce Beefeater gin
  • 1 ounce Carpano Antica vermouth
  • 1 ounce Campari

Combine the ingredients in a mixing glass. Add ice and stir until chilled (about 30 seconds). Strain into a rocks glass over fresh ice. Twist a strip of orange peel over the surface and drop in.

 

Vieux Carre

  • 1¼ ounce Woodford Rye
  • 1 ounce Pierre Ferrand 1840 cognac
  • 1 ounce Carpano Antica sweet vermouth
  • ¼ ounce Benedictine DOM
  • 2 dashes Peychaud’s bitters
  • 2 dashes Angostura bitters

Combine the ingredients in a mixing glass. Add ice and stir until chilled (about 30 seconds). Strain into a rocks glass over fresh ice. Twist a strip of lemon peel over the surface and drop in.

Jungle Bird

  • 1½ ounce Cruzan Blackstrap rum
  • ¾ ounce Campari
  • ½ ounce lime juice
  • ½ ounce pineapple juice
  • ½ ounce turbinado (raw sugar) syrup

Combine the ingredients in a cocktail shaker and shake vigorously. Fine-strain through a tea strainer into a rocks glass over fresh ice.

 

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