mixology

mixology



Aviary Opening

 Frangelico SmashIngredients:
2 parts Frangelico
½ part fresh lemon juice
2 dashes angostura bitters
8 mint leaves
Combine ingredients and shake well. Serve over fresh ice in a rocks glass. Garnish with a mint sprig.
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Russian QuaaludeIngredients:
3 oz Frangelico
3 oz Vodka
1 1/2 oz Milk
Build in a highball glass.

Frangelico Smash
Ingredients:

Combine ingredients and shake well. Serve over fresh ice in a rocks glass. Garnish with a mint sprig.

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Russian Quaalude
Ingredients:

Build in a highball glass.

tagged: frangelico  cocktail  mixology  vidka  milk  
Vampire’s Dream

Rebecca Crump (EzraPoundCake.com)
1 to 2 ounces (1/8 to 1/4 cup) rum
3 ounces (about 1/3 cup) cranberry or pomegranate juice
3 ounces (about 1/3 cup) pineapple juice
Splash of grenadine syrup
Pour the rum, cranberry juice, pineapple juice, and grenadine in an ice-filled cocktail shaker.
Shake like hell.
Strain into a highball glass filled with ice cubes.

Vampire’s Dream

Rebecca Crump (EzraPoundCake.com)

  • 1 to 2 ounces (1/8 to 1/4 cup) rum
  • 3 ounces (about 1/3 cup) cranberry or pomegranate juice
  • 3 ounces (about 1/3 cup) pineapple juice
  • Splash of grenadine syrup
  1. Pour the rum, cranberry juice, pineapple juice, and grenadine in an ice-filled cocktail shaker.
  2. Shake like hell.
  3. Strain into a highball glass filled with ice cubes.

(via alcoholicdreamscape-deactivated)

Cinnamon Toast Cocktail
(via The Slow Roasted Italian: Cinnamon Toast Cocktail)

Cinnamon Toast Cocktail

(via The Slow Roasted Italian: Cinnamon Toast Cocktail)

(via chewsybites)

tagged: cinnamon  
"This is a play on a classic rum punch, and a variation on the Hotel Nacional from Havana, Cuba. For our version, I’m using a grilled-pineapple syrup — basically, simple syrup that’s been steeped with chopped grilled pineapple. It gives it a nice, smokey layer, but it would be just as tasty with regular pineapple. It’s a great drink for spring or summer.” —Bryan Schneider, The Monkey Bar, New York City
Elysian Special1.5 oz aged rum (I’m using El Dorado 12-year) .5 oz Batavia-Arrack 1 oz grilled pineapple syrup (or plain pineapple syrup) .75 oz fresh lime juice
Shake with ice and strain into a chilled cocktail glass. Garnish with cubes of grilled pineapple on a cocktail pick, if you have it. Finish with a dusting of freshly grated nutmeg.
Photo Credit: Bryan Schneider

"This is a play on a classic rum punch, and a variation on the Hotel Nacional from Havana, Cuba. For our version, I’m using a grilled-pineapple syrup — basically, simple syrup that’s been steeped with chopped grilled pineapple. It gives it a nice, smokey layer, but it would be just as tasty with regular pineapple. It’s a great drink for spring or summer.” —Bryan Schneider, The Monkey Bar, New York City

Elysian Special
1.5 oz aged rum (I’m using El Dorado 12-year)
.5 oz Batavia-Arrack
1 oz grilled pineapple syrup (or plain pineapple syrup)
.75 oz fresh lime juice

Shake with ice and strain into a chilled cocktail glass. Garnish with cubes of grilled pineapple on a cocktail pick, if you have it. Finish with a dusting of freshly grated nutmeg.

Photo Credit: Bryan Schneider
tagged: cocktails  rum  monkey bar  New York City  


How to Make Bitters #mixology #cocktails #demo #video #recipe

tagged: mixology  cocktails  bitters  recipe  video  taste  
Chocolate Seduction
Ingredients
2 oz. Iceberg Vodka
1 oz. coffee liqueur
1 oz. nut liqueur
1 oz. chocolate liqueur
Fine grated bittersweet chocolate
Preparation
Combine Iceberg Vodka and liqueurs in a shaker with ice. Shake and strain into two cocktail glasses.
Top with chocolate.

Chocolate Seduction

Ingredients

Preparation

  1. Combine Iceberg Vodka and liqueurs in a shaker with ice. Shake and strain into two cocktail glasses.
  2. Top with chocolate.