French 75 (Courtesy of Spice Market)
1 oz. St. Germain
½ oz. freshly squeezed lemon juice
½ oz. Plymouth Gin
1 ½ oz. Cava Dibon
Chill St. Germain, Lemon Juice and Plymouth Gin, strain into Champagne Flute, top with Cava Dibon, garnish with lemon twist. Enjoy!¾ oz. Cognac
½ oz. Cointreau¼ oz. Maraschino
¼ oz. Lemon juice4 oz. champagne
4 oz. MARTINI Moscato d’Asti
½ oz. of BACARDI Gold Rum
Dash of lemon juice
Rim the glass with cinnamon sugar. In a prepared champagne glass, place all ingredients. Stir once and serve.
Port of Mischief Punch 3 oz. Sailor Jerry Spiced Rum
1 oz. port
2 oz. pineapple juice
2 oz. simple syrup
1 oz. fresh lime juice
2 dashes (per serving) anise bitters 2 dashes (per serving) house bitters
Combine chilled ingredients in a punch bowl over one large block of ice. Garnish with lime wheels and freshly grated nutmeg. Serve with a ladle and small glass tea cups.
Last week, after our class with Eben Freeman we shared our experience and recipe for a basic sour. Now, it is time to jazz up our cocktails by adding a modifier. This is a category that we simply call a 'modified sour' because it basically follows the same ratio rules, except this time we are going to use this one: 1 1/2 parts spirit, 1/2 part modifier, 1 part citrus and 1/2 part simple syrup.
A modifier is an ingredient that adds to the structure, flavor and keeps up the alcohol content without messing with your palate's path. Four examples of modifiers are Pama, a pomegranate liqueur; Chartreuse, an anise-like, herbal liqueur; Cointreau, an orange-flavored liqueur; and St. Germain, which perfumed scent comes from elderflower that is meant to add nuance to your drink. Note: Be careful not to add too much because it will take control of your drink and you will lose the flavor of the base spirit.