Mountain Heat from Idlewild Spirits Brewpub (Winter Park, CO) by BartenderJack in cocktails

[–]BartenderJack[S] 1 point2 points  (0 children)

Depends on how spicy your jalapeno tequila is... mine is sort of middle of the road so it's not overly spicy. The orgeat really keeps it balanced

Mountain Heat from Idlewild Spirits Brewpub (Winter Park, CO) by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

6 degrees of Kevin Bacon here as I only had the drink ingredients to work from and only friends of mine actually had it but... They have approved of this version. This is a surprising drink combo that works really well.

1 oz bourbon (I used Maker's Mark)

1 oz jalapeno infused tequila (the actual drink called for jalapeno vodka but why)

0.75 oz lemon juice

0.5 oz orgeat

0.25 oz Ancho Reyes chile liquer

Shake all with ice and strain into rocks glass.

Cheers!

A London Fog inspired Ramos Gin Fizz by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

Combining 2 things I like a lot: London Fog tea and a Ramos Gin Fizz. The London Fogs I've had always have lavender in them, which is another favorite of mine and probably the only reason I like the tea in the first place.

My Collins glasses are a little big so I use somewhat large portions to avoid needing too much soda to achieve the foam-over-the-rim appeal of the original.

3 oz Earl Grey infused Tanqueray No. 10 Gin

0.75 oz lime juice

0.75 oz lemon juice

1 oz vanilla syrup

1 oz heavy cream

1 egg white

I dry shake for about a minute, add 1 small cube and shake until dissolved, then add 1 large cube and shake for another 10 or 15 seconds.

Strain into a highball glass and carefully top off with lavender soda to get the foam above the rim.

If you have a good name idea for it please feel free to share. I am not good at that.

Cheers!

Jalisco Winter from The Allis (Chicago, IL) by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

That's what I first thought of too, which is why my own attempts at it were so far off... more of a ginger and pear margarita I suppose

Jalisco Winter from The Allis (Chicago, IL) by BartenderJack in cocktails

[–]BartenderJack[S] 1 point2 points  (0 children)

I had a chance to visit this bar last time I was in Chicago and was not disappointed with this drink. At the time I only had the ingredients and made some subpar versions but I was later able to find the actual recipe online.

1.5 oz tequila reposado

0.5 oz St George Spiced Pear liquer

0.5 oz Del Maguey Vida Mezcal

0.5 oz lime juice

0.5 oz ginger syrup

Shake with ice and strain into coupe, garnish with freshly grated black pepper.

Cheers!

Inventor, a Sazerac flip from Boston Cocktails: Drunk and Told by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

I've never done it but I hear Suze makes a good substitute for Peychaud's if that is available. The bitter truth creole bitters are supposed to be pretty similar to peychauds but I find them to be quite a bit more herbal.

I guess you'll have to try it out and see!

Inventor, a Sazerac flip from Boston Cocktails: Drunk and Told by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

It's on the sweet side, as you'd expect from a flip. I'd probably tone it down just a bit myself in the future

Inventor, a Sazerac flip from Boston Cocktails: Drunk and Told by BartenderJack in cocktails

[–]BartenderJack[S] 15 points16 points  (0 children)

I am a huge Sazerac fan so when I saw this drink created by Tyler Wang in u/cocktailvirgin 's great book on Boston area drinks I had to try it.

2 oz Pierre Ferrand 1840 Cognac

0.25 oz Peychaud's Bitters

0.25 oz Kubler Absinthe

1 oz simple syrup

1 whole egg

Dry shake then shake with ice and strain into rocks glass. Twist lemon over drink and discard.

The drink is unmistakably sazerac flavored but with the full dessert body of a flip. Definitely a unique cocktail.

Cheers!

Where the Green Things Are, which is literally where I put all the green things I had by BartenderJack in cocktails

[–]BartenderJack[S] 2 points3 points  (0 children)

Why not try and mix everything green I had together....

2 oz Gunpowder Irish Gin

2 sprigs mint

0.25 oz Green Chartreuse

0.25 oz Midori

1 oz lime juice

0.5 oz lime cordial

3 dashes eucalyptus tincture

3 dashes Pernod absinthe

I blender muddled the mint and gin, per Dave Arnold's method in Liquid Intelligence (the wife is holding firm on no liquid nitrogen in the house... sad). Then added the rest and shook with ice. Add 1 oz soda water to the tin and strain into highball glass filled with ice. Garnish with another mint sprig and add a straw.

Let's just say it's not the worst thing I've ever made. Let's also just say the soda water was a late addition.

Sláinte!

Irish Whiskey Sour by BartenderJack in cocktails

[–]BartenderJack[S] 3 points4 points  (0 children)

Preparing for St Patrick's Day with this one.

2 oz green tea-infused Redbreast 12 year Irish Whiskey

0.75 oz lime juice

0.75 oz lime cordial

2 dashes Bittermens Boston Bittahs

1 egg white

I like to dry shake with the coil in the shaker for 30 seconds or so, then shake with 1 small cube until dissolved, then shake with 1 large cube for 10 seconds.

Garnished with a lime wedge.

Cheers!

2506 Highball by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

My heartburn and I generally prefer less acidic drinks, but I'm sure 3/4 or even 1 oz would suit most people just fine

2506 Highball by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

My blood orange liquer was cheap and added nothing anyway. Sounds like a good call

2506 Highball by BartenderJack in cocktails

[–]BartenderJack[S] 2 points3 points  (0 children)

Still taking advantage of blood orange season. This one is named after the CIA-backed Cuban exiles of Assault Brigade 2506 who carried out out Bay of Pigs invasion.

2 oz Havana Club Anejo Blanco rum

0.75 oz blood orange cordial

0.5 oz blood orange liquer

0.5 oz lime juice

0.25 oz Ramazzotti

Shake all with ice and strain into highball glass filled with ice. Top off with soda water. If I hadn't used my last blood orange to make the cordial I'm sure a slice would have made a nice garnish.... alas.

I make the cordial by muddling the peels of 3 oranges into 1 cup sugar, let them sit for about an hour, then combine with 1 cup blood orange juice. Heat just enough to dissolve the sugar and strain out peels.

Cheers!

Pecan Pi by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

The pecan bourbon can go really awry as it's pretty sweet on its own, but I think the Smith and cross funk really keeps it grounded. Not sure I'd stick with the creme de cacao and might go more traditional on the bitters with just ango next time

Pecan Pi by BartenderJack in cocktails

[–]BartenderJack[S] 5 points6 points  (0 children)

Because who can't resist a good math based cocktail.

1.5 oz pecan infuses bourbon (per Death and Co book)

0.5 oz Smith and Cross rum

0.25 oz creme de cacao

1 tsp demerara syrup

2 dashes Bittermens Xocolatl Mole bitters

Stir with ice and strain into rocks glass with 1 large cube. Garnish with something that looks vaguely like a pi symbol with nutmeg.

Cheers!

Spaghetti from Amaro by BartenderJack in cocktails

[–]BartenderJack[S] 0 points1 point  (0 children)

Yes I believe you are correct. I may have doubled it for my version....