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Blonde Redhead Cocktail Recipe | PUNCH

https://punchdrink.com/recipes/blonde-redhead/
A whisky-fied Negroni, the Blonde Redhead is two parts Italian (Carpano Antica sweet vermouth and barolo chinato) and one part Japanese (Yamazaki 12 year whisky)—just like the ’90s rock band it’s named for (a set of Italian twins and a Japanese singer-songwriter). Creator Douglas Derrick of Portland, OR replaced gin with Japanese whisky and Campari with barolo chinato to transform the classic formula into a digestif/late-evening riff. Served up in a coupe rimmed with Campari-infused orange peels, the drink is modeled after Japanese technique in which a single ice cube from its mixing glass is added to the cocktail to slowly melt with the drinker’s progression
#cocktails #pdx #recipes
archive.org #38457

Kachka’s New Distillery and Dumpling Factory Is in Production Mode - Portland Mercury

https://www.portlandmercury.com/food-and-drink/2025/09/16/48027509/kachkas-new-distillery-and-dumpling-factory-is-in-production-mode
Fabrika opened in July in the Bindery Annex building with seasonal cocktails and a seafood-forward menu. Kachka beverage director and head distiller Jamie Bones created a list of six original martinis for the bar, from a non-alcoholic martini to a nod to Scandinavian culture with dill aquavit and their version of an espresso martini (birch vodka, Kahlua, instant coffee, coffee condensed milk, with a chicory molasses swirl). As one would expect from a vodka-centric bar, the martinis are all ICE. COLD.
#booze #cocktails #food #pdx #restaurants
archive.org #37723

Part & Parcel – Summit Sips

https://summitsips.com/2013/05/part-parcel/
Here’s another Toby Maloney great that’s nice to have at the ready for anyone who says they want a good vodka cocktail. It’s also an opportunity to play a little switch-a-roo on your friend to demonstrate how much better it is with gin! This is called Part & Parcel, and it’s something we have been making for years, ever since Mr. Maloney shared the recipe online.
#cocktails #gin #imported:pinboard #vodka
archive.org #30600

Part & Parcel – Summit Sips

https://summitsips.com/2013/05/part-parcel
Here’s another Toby Maloney great that’s nice to have at the ready for anyone who says they want a good vodka cocktail. It’s also an opportunity to play a little switch-a-roo on your friend to demonstrate how much better it is with gin! This is called Part & Parcel, and it’s something we have been making for years, ever since Mr. Maloney shared the recipe online.
#cocktails #gin #vodka
archive.org #52

Sleepy Hollow Cocktail — The Jewels of New York

http://www.thejewelsofny.com/recipe/2014/10/21/sleepy-hollow-cocktail#_a5y_p=2954877
½ ounce absinthe 2 ounces mezcal 1 oz st. elizabeth allspice dram 2 dashes angostura bitters rosemary sprig, for garnish Pour absinthe into a rocks glass; swirl to coat, and discard liqueur. Fill a cocktail shaker with ice, then add mezcal, st. elizabeth, and 2 dashes of bitters. Strain cocktail into a glass over ice. Light rosemary with a lighter or culinary torch until smoking and place it in the glass. Serve immediately.
#absinthe #cocktails #imported:pinboard #mezcal
archive.org #27225

Smoke in the Woods | The Straight Up

https://drinkstraightup.com/2013/08/19/smoke-in-the-woods/
Mix equal parts Knob Creek (or other Bourbon), Campari and Carpano Antica in a large glass jar or other suitable storage vessel. Add about 1lb of 100% Natural Hardwood Charcoal, cut into smaller pieces if needed. Let sit in a cool, dark place for 7-10 days. Start tasting around day 5 and see what you like best. Strain the mixture through a coffee filter multiple times (use a fresh one each time) until most of the sediment has been removed. This is the most painful part of the process, but the end product will be more than worth it.
#bourbon #cocktails #imported:pinboard #smoked
archive.org #31387

Smoke in the Woods | The Straight Up

https://drinkstraightup.com/2013/08/19/smoke-in-the-woods
Mix equal parts Knob Creek (or other Bourbon), Campari and Carpano Antica in a large glass jar or other suitable storage vessel. Add about 1lb of 100% Natural Hardwood Charcoal, cut into smaller pieces if needed. Let sit in a cool, dark place for 7-10 days. Start tasting around day 5 and see what you like best. Strain the mixture through a coffee filter multiple times (use a fresh one each time) until most of the sediment has been removed. This is the most painful part of the process, but the end product will be more than worth it.
#bourbon #cocktails #smoked
archive.org #26966

IPA MANHATTAN COCKTAIL // A MONTH OF DRANKS // VIDEO | The Kitchy Kitchen

http://www.thekitchykitchen.com/?recipes=/a-month-of-dranks-ipa-manhattan-cocktail
2 ounces rye whiskey I used Bulleit 2-3 dashes hopped grapefruit bitters Bittermens makes one, available here: www.onlybitters.com 1/2 ounces sweet dolan vermouth 1/2 ounces maraschino liquer 1 grapefruit peel Inspired by the flavors in a traditional IPA (bright, bitter, citrusy hops, sweetness from the malt, and a just baked bread quality from the yeast), I asked the head bartender at Charcoal in Chicago to mix me up a liquor only version.  He told me what he put in it, and I tinkered with it […]
#cocktails #imported:raindrop #ipa #recipes
archive.org #25255

The Ultimate Fully-Loaded Bloody Mary | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2011/06/the-ultimate-fully-loaded-bloody-mary-recipe.html
Note: The most important part of a Bloody Mary is the tomato juice. Use a high quality juice, preferably not from concentrate. No need to use your best vodka here. Bottom shelf stuff will do fine. You can replace the celery salt rim with a salt and pepper rim if you prefer. Every ingredient should be adjusted to suit your own personal taste. I love horseradish. You might not.
#cocktails #drinks #food #imported:pinboard #recipes
archive.org #24913

French 75 | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2011/03/french-75-cocktial-gin-champagne-lemon.html
According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails.
#alcohol #cocktails #gin #imported:pinboard #recipes #wine
archive.org #24912

Time for a Drink: the Sidecar | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2010/11/sidecar-drink-cocktail-recipe.html
Add another drink to this list: the Sidecar. As with most cocktails, the origins of the drink are hazy (be suspicious of those who state with certainty when or where the Sidecar was first mixed), but this entrancing mixture of brandy, lemon juice and orange liqueur started making the rounds in the most fashionable watering holes in London and Paris during the 1920s. Very simple in structure, the Sidecar is complex enough in flavor to satisfy even the most jaded palates, but not so over-the-top with mixological gewgaws as to frighten away the casual tippler.
#cocktails #drinks #imported:pinboard #recipes
archive.org #24911

Fresh Margaritas | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2010/08/fresh-margaritas-recipe.html
This recipe uses the International Bartenders Association's ratios of tequila, cointreau, and citrus juice, which makes a pretty strong margarita. Feel free to add extra syrup or to water it down some to suit your own tastes. To make short work of your lemons and limes, read our citrus juicer review here.
#alcohol #cocktails #drinks #imported:pinboard #margaritas #recipes
archive.org #24910

The Brooklyn Cocktail | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2011/02/the-brooklyn-cocktail-rye-maraschino-vermouth.html
The Brooklyn may be less well-known that its neighbor, but it's equally delicious. The maraschino liqueur (we recommend Luxardo) adds a rich sweetness, which compensates for the fact that dry rather than sweet vermouth is used. You may have trouble tracking down Amer Picon, a French version of Amaro, an apertif most commonly made in Italy. Amer Picon is difficult to find in the United States, but an Italian Amaro such as Ramazzotti will substitute quite well. Or, you can skate by with a few dashes of bitters.
#alcohol #cocktails #imported:pinboard #recipes
archive.org #24908

Martinez | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2011/09/martinez-cocktail-gin-cocktail-recipe.html
The Martinez cocktail may be a predecessor to the martini, but these drinks could hardly be less alike to the modern palate. The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it in two ways from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters.
#cocktails #drinks #gin #imported:pinboard #recipes #vermouth
archive.org #24906

Negroni | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2010/04/negroni-cocktail-recipe-gin-campari-vermouth.html
While enjoyable at any time of year, the crisply bitter Negroni seems particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't way it hasn't happened) even by novice bartenders.
#alcohol #campari #cocktails #drinks #gin #imported:pinboard #recipes #vermouth
archive.org #24905

Time for a Drink: Boulevardier | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2008/09/boulevardier-recipe.html
This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin. First noted in print in 1927 in a slender volume called Barflies and Cocktails, and forgotten almost ever since, the Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin.
#alcohol #cocktails #drinks #imported:pinboard #recipes
archive.org #24904

Time for a Drink: The Sazerac | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2007/07/cocktails-recipes-the-sazerac.html
That's one reason why, every year, hundreds of spirits and cocktail aficionados from around the world converge in the swampy heat of New Orleans for Tales of the Cocktail, a five-day conference celebrating everything shaken and stirred. Now in its fifth year, Tales of the Cocktail is currently in full swing, and countless tipplers--myself included--are scouring the French Quarter, asking bartenders at venerable watering holes such as the Carousel Bar, the Napoleon House and Tujaque's to mix up a perfect Sazerac.
#alcohol #cocktails #drinks #imported:pinboard #recipes
archive.org #24903

Ramos Fizz | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2009/06/time-for-a-drink-ramos-fizz.html
Perfectly suited for a hot afternoon or evening, the Ramos Fizz holds special appeal as a breakfast or brunch drink. I'll be in New Orleans in two weeks for Tales of the Cocktail, and I expect to get on the outside of several of these during the week. But for a drink this good, it's best to start warming up now—who's with me?
#alcohol #cocktails #drinks #gin #imported:pinboard #recipes
archive.org #24901

Time for a Drink: Mint Julep | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2010/04/how-to-make-a-mint-julep-recipe-derby-day.html
With a formula almost as old as the republic, the mint julep is a product of an era in which things were done much slower. Somewhat labor-intensive to properly make, a good mint julep can't be rushed, and cranking them out by the hundreds using prepared mixes and flavored syrups can only result in sadness.
#alcohol #cocktails #drinks #imported:pinboard #recipes #whiskey
archive.org #24900

Mai Tai | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2008/03/time-for-a-drink-mai-tai-recipe.html
Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. Hordes of Trader Vic-wannabes took wild stabs at recreating Bergeron's long-secret recipe, and the result is what we all-too-often experience now: a sweet, murky drink filled with assorted fruit juices and syrups, with little resemblance to the original swoon-worthy concoction.
#alcohol #cocktails #drinks #imported:pinboard #recipes
archive.org #24898

Time for a Drink: Planter's Punch | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2010/07/planters-punch-cocktail-recipe.html
The Planter's Punch flowed out of the rum-rich Caribbean well over a century ago, and its origins date back centuries. Originally a simple combination of a full-flavored rum with lime juice, sugar, some form of spice and plenty of ice, the Planter's Punch morphed over the decades into elaborate concoctions containing pineapple juice, grenadine, several types of rum and so on, and the drink is the common ancestor of all those tiki drinks and punches that are once again in vogue.
#alcohol #cocktails #drinks #imported:pinboard #recipes
archive.org #24897

Time for a Drink: Tom Collins | Serious Eats : Recipes

http://www.seriouseats.com/recipes/2008/08/tom-collins-recipe.html
The Tom Collins dates back more than a century and a half, but its welcoming crispness keeps it fresh always. So established in the libational world, the Tom Collins even has its own eponymous glass (tall, with plenty of room for ice). Over the years, the drink has faced some challenges--bottles of Holland House Collins Mix in my parents' liquor cabinet spring to mind. Was squeezing a lemon really so difficult? But successfully navigating its course from horse-and-carriage days to the digital age, the Tom Collins is built for survival. Keep some lemons and soda water on-hand this weekend and knock together a Collins in between grilling stints.
#alcohol #cocktails #drinks #imported:pinboard #recipes
archive.org #24895

What Sibling Rivalry Has Wrought - WSJ

http://online.wsj.com/news/articles/SB123578523945698543
Cooper Brothers Cocktail 1½ oz bourbon ½ oz St-Germain elderflower liqueur ¼ oz Domaine de Canton ginger liqueur Stir, stir, stir with ice and then strain into a stemmed cocktail glass. Twist a piece of orange peel over the top of the drink. Garnish with a fresh orange twist.
#cocktails #domainedecanton #drinks #imported:pinboard #recipes #stgermain
archive.org #24884

The old-fashioned: A classic cocktail gets a revival | OregonLive.com

http://www.oregonlive.com/mix/index.ssf/cocktails/the_old-fashioned_a_classic_cocktail_gets_a_reviva.html
The renewed appeal of the Old Fashioned comes as no surprise, Knox says. If anything, this most simple of cocktails makes perfect sense in an increasingly Byzantine world. "Cocktails are getting so complicated," he says, with bartenders using smoke guns, centrifuge-separated juices and barrel-aging behind the bar. "Sometimes you need to step back, and just have a simple, strong drink. You can really appreciate something like that."
#cocktails #drinks #imported:pinboard #oldfashioned #spirits #to:fb
archive.org #21295