If you can find it, get some! My favorite of their absinthes is their Walton Waters.Ĭhill an old-fashioned glass by filling it with ice water and letting it sit while preparing the rest of the drink. Made by master distiller Cheryl Lins, Delaware Phoenix create extremely limited micro batches of their absinthe. This classic cocktail is made with Delaware Phoenix absinthe, the very best absinthe in the United States. Put a terry cloth band around glass, insert straw and imbibe the julep through the straw. Fill chilled glass with shaved ice and pour rye over it to top off. Place glass in freezer for 10 minutes to chill. Place mint leaves, water and sugar in a 10 oz Collins glass and muddle until the sugar is thoroughly dissolved and the mint is crushed. This is a superb-perhaps even a summer-defining-cocktail.ģ oz Catoctin Creek Roundstone Rye (this is why it’s called a Maryland julep!) The secret to a good mint julep (Maryland or Kentucky) is two-fold: 1 - use only shaved iced, never cubes or crushed, and, 2 – serve in a highball glass with a terry cloth material band that keeps the body heat in your hand from melting the ice (tennis wrist bands work wonderfully!). Pour in gin and fill with soda water.įrom a 1941 cocktail recipe book compiled and edited by W.C. Squeeze lime over it, and then add the lime and rind.
#Cabin fever whiskey sour full
Remarkably similar to a Tom Collins, but without sugar.įill a 6 oz tumbler half full of ice. Stir and enjoy.Īnother classic cocktail, named after a Washingtonian – Col. Pour in 2 oz rye and top up with soda water. Add ice cubes to fill Collins or highball glass. Mix powdered sugar and lemon or lime juice until dissolved. Pour into a mixing glass with crushed ice, stir, strain into a cocktail glass, garnish with a Maraschino cherry.ģ fingers of Catoctin Creek Roundstone RyeĪ classic cocktail served in a tall thin 10 oz glass that bears its name.ġ tsp powdered sugar (may substitute 1 tsp simple syrup) But when added to the Manhattan, the vermouth adds a wonderful herb aroma to the sweetness of the rye.ġ oz Carpano Anitca sweet red Italian vermouth (The absolute best!)ġ dash bitters (Peychauds or your favorite) The vermouth itself is totally drinkable alone: I taste figs, dates, licorice, and delicious raisins. The use of the Carpano vermouth makes this cocktail. Swirl with a swizzle stick to mix ingredients.Īdd 2 oz rye whiskey and mix again, stirring to partially dissolve some of the ice cubes. Add bitters, lemon twists and 4 ice cubes. Mix sugar and water in the tumbler to thoroughly dissolve the sugar (you may substitute 1 tsp simple syrup for the sugar-water solution if you have it on hand). This goes well in 4 - 6 oz old fashioned tumbler. Notice that orange slices, maraschino cherries and soda water are not found in the recipe.ģ dashes bitters (I prefer Peychaud’s, but Angostura may be used)ġ - 2 good sized lemon twists (try to avoid incorporating the bitter white rind of the lemon when peeling or cutting them) Although the term “old fashioned” did not first appear until the 1880s, the earlier recipes for a whiskey cocktail constitute what we today call an Old Fashioned. This recipe is derived from the original recipes for a whiskey “cocktail” dating back to the early 1800s. Swirl again and enjoy a true summer refreshment! Add 2 oz lemonade and a splash of either water or soda, depending on your preference. This goes well in either a highball glass or 6 oz tumbler. The ‘pink’ comes from the addition of Peychaud’s bitters.ģ dashes Peychaud’s bitters (you can substitute Angostura, but I prefer Peychaud’s)Ģ oz lemonade (if you aren’t making it from scratch, I highly recommend Simply Lemonade ®)
Garnish with celery stick.Ī wonderful summer libation, combining gin and lemonade. Shake vigorously for a minute, then pour into a tall glass and top with ice. Add Mosby's Spirit, lemon juice, Worchestershire and Cholula, pepper, Old Bay, horseradish and clam juice. Like a Bloody Mary, but how about we let some of that rye grain flavor shine through?įill a large glass half way with ice. Dump the ice water from the glass and pour in the ice cold martini from the shaker. In a shaker full of ice, place gin and vermouth and shake well until ice cold. Place ice water in a martini glass to chill the glass before use. Top off with club soda and add the final two mint leaves for garnish. Fill the cup the rest of the way with ice. Using the back of a spoon, smash, scrape and otherwise molest the mint until it is ground up by the sugar and smeared on the inside of the glass.
Tear one mint leaf into tiny bits and place in a high-ball glass with the sugar. fresh squeezed lime juice (about 1.5 small limes)
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