for my fam’s chinese new year dinner i decided to make a version of scott beattie’s awesome waverly place echo:
1 1/2 oz rum
1/2 oz mandarin-tangerine infused vodka
1/2 oz meyer lemon
1/4 oz lime
3/4 oz chinese five spice + kaffir makrut lime leaf syrup
muddled kumquat (seeds removed)
muddled tangerine slice
dash orange bitters
lemon twist
five-spice-makrut-leaf syrup
1 T five-spice
1 cup sugar
1 [...]
the owner of the rangpur lime tree said i could harvest to my heart’s content. i think i took down about three pounds today, there’s about 20 times as much left on the tree.
2 oz cachaca
half a rangpur lime, sliced
2 tsp sugar
muddle limes with sugar, add cachaca, shake with ice, double strain.
this is awesome. [...]
word came down that scott beattie was taking a shift at clock bar, and so i made my way there. turned out he wasn’t mixing any of his drinks…he was mostly just working from the standard menu. this was only slightly disappointing, as i’ve been wanting to hit clock bar anyway.
i was as [...]
balance
the key to a good cocktail is BALANCE. here’s a basic cocktail recipe, from the “sour” family (eg, margarita, cosmo, sidecar, daiquiri, etc) to illustrate that point.
basic cocktail 1
2 oz base spirit (approx 80 proof)
1 oz acid (usually lemon or lime)
1 oz 1:1 simple syrup (that is, 1 part water, 1 part sugar, shaken [...]
this blog will be about cocktails: trip reports to various bars, kitchen experiments, barely filtered notes and ideas and flights of fancy.
let me first say what cocktails often are but should not be: cocktails should not taste like cough syrup. they should not taste like rubbing alcohol. they should not be sickly sweet, [...]
