Archive for May, 2009
May 8th, 2009
LUPEC Boston (invented for Chartreuse party)
1 1/2 oz Hendrick’s gin
1/2 oz green Chartreuse
1/2 oz fresh cucumber puree (peel and blend cucumber, then pass through a sieve)
1/2 oz fresh lemon juice
1/2 oz grapefruit juice
1/4 oz simple syrup
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a slice of cucumber. (Don’t want to make a puree? If you’re making this cocktail for one or just a few guests, you can just muddle a few slices of peeled cucumber in a shaker.)
Tags: chartreuse, cucumber, LUPEC Boston
Posted in Cocktails, Gin, Liqueur, Recipes | 1 Comment »
May 8th, 2009
Misty Kalkofen (invented at Green Street)
1 1/2 oz applejack
3/4 oz Benedictine
1/2 oz maple syrup
1 fresh egg
Shake (and shake and shake) and strain into a chilled cocktail glass. Garnish with grated nutmeg.
Tags: Benedictine, egg drinks, Misty Kalkofen
Posted in Applejack, Cocktails, Liqueur, Recipes | No Comments »
May 8th, 2009
John Gertsen (invented for Roaring Twenties party at Boston Athenaeum)
2 1/2 oz applejack
1 oz Nocino (walnut liqueur)
2 dashes Fee Brother’s Whisky Barrel Aged Bitters
Stir with lump ice, strain into a chilled Old Fashioned glass and finish with oil of orange peel.
Tags: Boston Athenaeum, john gertsen, nocino
Posted in Applejack, Bitters, Cocktails, Liqueur, Recipes | No Comments »
May 8th, 2009
Tom Schlesinger-Guidelli (invented for Roaring Twenties party at Boston Athenaeum)
1 1/2 oz London dry gin
3/4 oz simple syrup
3/4 oz fresh lime and grapefruit juice (equal parts)
1/4 oz green Chartreuse
Shake ingredients over ice, strain into a champagne glass and top with bubbly and a small mint leaf.
Tags: Boston Athenaeum, chartreuse, Gerald Murphy, Tom Schlesinger-Guidelli
Posted in Cocktails, Gin, Liqueur, Recipes | No Comments »
May 8th, 2009
LUPEC Boston (invented for the 2007 Boston Tea Party)
1 3/4 oz Plymouth gin
1/2 oz fresh lemon juice
3/4 oz Wu Wei tea-infused simple syrup*
dash of Peychaud’s bitters
Shake all ingredients over ice and strain into a cocktail glass.
*Wu Wei tea-infused simple syrup: heat 1 cup sugar, 1 cup water and 1 tbsp Wu Wei tea in a saucepan until all the sugar dissolves. Pour into a container and let cool. Store in fridge.
Tags: LUPEC Boston
Posted in Cocktails, Gin, Recipes | No Comments »
