Cocktails: A Visual History

Vodka — Wine — Beer — Whiskey — Gin — Scotch — Bourbon — Rum — Tequila — Mead 

My personal experimentation with new mediums for intoxication is still one that puzzles me. I embrace the experiences I’ve had at tasting exceptional cocktail recipes around global American cities. The few I’ve documented over the years are listed below, along with some of my own creations.

Watermelon Martini
The Brooklyn from Bar+Bistro
The Contessa from Bar+Bistro

Project: Strawberry-infused Makers Mark

Project: Rosemary + orange-infused Four Roses Bourbon

Fireball at Beuluhland
The Celebratory Gunfire at Central
A Negroni and Pink Pearl at Central
A Manhattan from Dick’s Kitchen
An Old Fashioned from Aalto Lounge
The Pink Lady from Aalto Lounge.

A Fucking Shitstorm
Cucumber Gin Martini
Herbs and Rye’s Vieux Carre
Herbs and Rye’s Remember the Maine
Thug Life from Neighborhood 
The Last Fucking Word at El Dorado Cocktail Lounge
whiskey sour
Green Tea Whiskey Sour from China Poblano
beer cocktail
A beer+tequila cocktail from China Poblano
For the Sake of Love 2 oz of sake (junmai or extra dry) 1.5 oz Jasmine liqueur (or tea liqueur) 2 oz of lemon juice Shake. Strain. Serve.
For the Sake of Love

1.5 ounces of Lillet Rouge  1.5 ounces of Campari  4 ounces of orange juice, freshly squeezed is preferred  Shake vigorously with ice, strain and serve in a chilled glass.
Arsonphobia (a variation on The Bitter Heiress.)
1 oz of bourbon/rye 1 teaspoon of agave (you can use honey if you're not vegan or don't care) juice of half a lime 1/2 teaspoon of ginger, grated or sliced 1/4 teaspoon of cinnamon (if you have a cinnamon stick, use that instead) water
The Improvised Hot Toddy 
1 oz gin  .75 oz lillet blanc  .25 oz lemon juice  .75 oz vegan white chocolate syrup*  shake with ice, strain, serve
The Turn of the Century
The Pick-Up & Go
**makes three cocktails 1 small can of pumpkin pie (preferably one with pumpkin pie spices and sugar. If you can't find that, just add a few tablespoons of sugar, cinnamon, cloves, and allspice to the canned pumpkin) 1 1/2 cups of nondairy milk (vanilla) 3 oz of whisk(e)y Heat pumpkin and milk in a saucepan. When it starts to bubble, remove from heat and ladle in glasses. Stir in an oz of whiskey. Prepare to pass out.
Pumpkin Hot Toddy
A Tom Collins with a Lemon Basil Sorbet float
.75 oz blood orange juice (regular oj is fine) .5 oz cherry herring .5 oz sweet vermouth
A Blood and Sand

start a revolution.

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