This is another great drink from Jeffrey Morganthaler.  The apple cider is front and center along with the Scotch.  The Averna, lemon and Allspice Dram fill in the middle.  The finish is apple, citrus and allspice.  Blended malt Scotch, apple cider, lemon juice, Averna Amaro, Allspice Dram and Angostura Bitters.

Instructions:

• 1 3/4 oz. Scotch
• 1 1/2 oz. Apple Cider
• 1/2 Averna Amaro
• 1/4 oz. lemon juice
• 1 tsp brown sugar (or demerara) syrup 2:1
• 1/2 tsp Allspice Dram
• 2 dashes Angostura Bitters
•  Orange twist for garnish

1. Add all ingredients, except the garnish, to a shaker.
2. Add ice and shake until chilled
3. Strain into an old fashioned glass with a large ice cube

Cheers!

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I truly enjoy pairing cocktails with food.  The classic charcuterie and cheese board  is always difficult.  When you eat a fat such as cheese or cured meats, your tongue is coated with the fat.  This prevents you from tasting any subtleties in your beverage.  The secret is to take a bite of something such as olives, pickled foods or nuts after the bite of cheese but before you take a sip.  This removes the fat and the flavor of the cheese from your tongue prior to the sip of cocktail.  So how can you tell if the cocktail compliments the cheese?  Simple.  Have a drink of cocktail then taste the cheese.

This Martini-esque creation combines Oxley Gin, Cocchi Americano and Kina al Avion d’Or.  The botanical notes of the Gin meld perfectly with the bittersweet Kina. It really does pair well with cheese!

Ingredients:

• 1.5 oz. Oxley Gin
• 3/4 oz. Cocchi Americano
• 1/4 oz. Kina l Avion d Or
• 3 drops Doc Elliott’s Mixology Actually Bitter Orange Bitters

Directions:

1. Chill a cocktail glass with ice and water
2. Add all ingredients to a mixing glass with ice and stir to chill
3. Double strain into chilled cocktail glass

Cheers!

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I thought that a simple Old Fashioned with aged rum and bittersweet chocolate would work.  It does.

Ingredients:

• 1 1/2 oz. Barbancourt 12 yr old Rum
• 1/4 oz. Chocolate Simple Syrup – see below
• Orange peel for garnish

Directions:

1. Chill an Old Fashioned glass with ice and water
2. Combine all ingredients in a cocktail shaker and stir with a spoon to dissolve the chocolate syrup
3. Add Ice to the shaker and shake to chill
4. Double strain into chilled glass, express the orange peel over the glass and serve.

Chocolate Simple Syrup

This is like eating a 97% cacao chocolate bar.  Only a touch sweet.  If it’s too thick, add some hot water.

• 1 oz. Water
• 1 oz. Coconut nectar or sub honey
• 4 tbls. Dagoba Drinking Chocolate mix.  You can substitute another brand but I used 130% of the amount to make 1 cup of drinking chocolate.
• 1 tbls. Sugar or to taste.

1. Heat all ingredients in a small saucepan over medium heat until dissolved
2. Cool slightly before use.
3. If it’s too thick, add some hot water.

Cheers!

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The Last Word is a Prohibition era cocktail originally created at the Detroit Athletic Club.  Equal parts Gin, Green Chartreuse, Maraschino Liqueur and lime juice create a well balanced cocktail with bold citrus and herbal flavors.

Ingredients:

• 3/4 oz Gin
• 3/4 oz Green Chartreuse
• 3/4 oz Maraschino Liqueur
• 3/4 oz lime juice

Directions:

1. Chill a cocktail glass with ice and water
2. Add all ingredients to a shaker with ice
3. Shake until well chilled
4. Double strain into chilled glass

Cheers!

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While this classic cocktail is white, it isn’t from Russia.  Nor was it invented by a Russian or even for a Russian!  The black Russian was created by a bartender in Brussels for an American Diplomat in 1949.  The White Russian first appeared in the 1960’s.  Whatever the origins, it is delicious and decadent.

Technically, this should be shaken.  However, the streaks of white and brown are mesmerizing.  So add the cream last, serve it with a stir stick and allow your guest to gawk in awe before they stir in the cream.

Ingredients:

• 2 oz Vodka
• 1 oz Kahlua
• 1 oz Cream

Directions:

1. To a chilled Old Fashioned glass, add a large cube of ice.
2. Add the Vodka and Kahlua and stir gently to chill and combine
3. Add the cream on top.
4. Serve immediately with a stir stick.

Cheers!

The post White Russian appeared first on Doc Elliott's Mixology.

Ingredients:

• 1 1/2 oz. Kinsman Rakia
• 1 oz. cream de cacao
• 1 oz. cream

Directions:

1. Chill a cocktail glass with ice and water.
2. Combine all ingredients to a shaker with ice and shake to mix and chill.
3. Double strain into chilled glass
4. Garnish with grated nutmeg and cinnamon.

Cheers!

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The National Drink of Puerto Rico.  Think Eggnog with coconut instead of eggs and milk.  This recipe is a take on Roberto Berdecia’s from La Factoria, San Jaun, Puerto Rico.

Ingredients:

• 2 cinnamon sticks
• 3 whole cloves
• 3 allspice berries
• 2 star anise
• 250 – 300 ml Gold Rum
• 15 oz. (1 can) coconut milk
• 15 oz. (1 can) cream of coconut (such as Coco López)
• 15 oz. (1 can) sweetened condensed milk

Directions:

1. In a sauce pan, combine spices and the coconut milk.
2. Bring to a simmer over medium heat. Simmer on low-medium heat for 30 minutes
3. Allow to cool completely.
4. Strain the cooled coconut milk into a blender and add the cream of coconut and sweetened condensed milk.
5. Measure the volume (should be 900 – 1000 ml).  Add about 1/3 of that volume of Rum to taste.  (If the volume of milks and cream is 900 ml, add 300 ml of Rum)
6. Blend until thoroughly mixed and frothy.
7. Chill well before serving.
8. Garnish with graded cinnamon

Cheers!

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From the Savoy Cocktail Book first published in London in 1930.

Ingredients:

• 1 oz. Cointreau
• 1 1/4 oz. White Rum
• 1 oz. Gin
• Absinthe wash or 3/4 oz wash then drain into second glass and dilute with cold water
• Lemon twist for garnish

Directions:

   With an Absinthe wash:

1. Chill a cocktail glass with ice and water.
2. Combine all ingredients, except the Absinthe, in a mixing glass with ice and stir to chill.
3. Discard the ice and water from the chilled cocktail glass
4. Pour a bar spoon full of Absinthe into the chilled glass and swirl to rinse the glass
5. Discard the Absinthe and double strain the the cocktail into the chilled and rinsed glass
6. Garnish with the lemon twist.

With an Absinthe back:

1. Add 3/4 oz. Absinthe to a cocktail glass with 2 or 3 cubes of ice and 1 – 1 1/2 oz. cold water.  Swirl to  chill.
2. Combine all ingredients, except the Absinthe, in a mixing glass with ice and stir to chill.
3. Strain the Absinthe into a second chilled glass and discard the ice.
4. Double strain the cocktail into the chilled and rinsed glass.
5. Garnish with the lemon twist.
6. Serve both glasses.

Cheers!

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