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Ep 67: My Dog Ate The Podcast with Michael Hoffman
Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut
Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg.
Royal Hawaiian1.5oz Gin.5oz fresh lemon juice1oz pineapple juice.5oz Orgeat
Shake all ingredients with ice and strain into a small cocktail glass. No garnish.
Purple Rain1.5 oz Maker’s Mark Bourbon.75 oz Blandy’s Rainwater Madeira.5 oz lemon juice.5 oz pineapple juice.5 oz Crème De Violette
Shake with ice and fine-strain into a chilled coupe. Garnish with a brandied cherry.
Head Spin1.5 oz Cabeza Blanco tequila.5 oz Santa Teresa Orange Liqueur.75 oz Lime Juice.5 oz Orange Juice.75 oz Kumquat Cordial.25 oz Vanilla SyrupSplash of Club Soda
Shake all the ingredients (except the club soda) with ice, then strain into a large coupe. Top with club soda and garnish with the lie wheel.
Kumquat CordialIn a blender (or food processor) combine 1 cup granulated sugar, 1/2 cup of thinly sliced kumquats, 1/4 cup of water, 2 tablespoons of lime juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover and refrigerate for 24 hrs. Strain through a fine mesh sieve. Store in the refrigerator for up to 1 week.
Vanilla SyrupSplit 1 Tahitian vanilla bean in half lengthwise and put it in a sauce pan. And 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand over night. Strain through a cheesecloth-lined sieve.
Stick the Landing1 oz Louis Royer Force 53 Cognac1 oz Redbreast 12-Year Irish Whiskey1 tsp. Massenez Creme de Peche peach liqueur.75 oz Lemon juice.5 oz Cane Sugar syrup2 dashes Angostura bitters.
Shake all ingredients with ice, then strain into a coupe. No garnish.
Cane Sugar SyrupIn a saucepan, combine 2 cups of organic cane sugar (often labeled "evaporated cane juice"; note this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil; until the sugar is dissolved.
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By Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison
4.8
121121 ratings
Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut
Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg.
Royal Hawaiian1.5oz Gin.5oz fresh lemon juice1oz pineapple juice.5oz Orgeat
Shake all ingredients with ice and strain into a small cocktail glass. No garnish.
Purple Rain1.5 oz Maker’s Mark Bourbon.75 oz Blandy’s Rainwater Madeira.5 oz lemon juice.5 oz pineapple juice.5 oz Crème De Violette
Shake with ice and fine-strain into a chilled coupe. Garnish with a brandied cherry.
Head Spin1.5 oz Cabeza Blanco tequila.5 oz Santa Teresa Orange Liqueur.75 oz Lime Juice.5 oz Orange Juice.75 oz Kumquat Cordial.25 oz Vanilla SyrupSplash of Club Soda
Shake all the ingredients (except the club soda) with ice, then strain into a large coupe. Top with club soda and garnish with the lie wheel.
Kumquat CordialIn a blender (or food processor) combine 1 cup granulated sugar, 1/2 cup of thinly sliced kumquats, 1/4 cup of water, 2 tablespoons of lime juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover and refrigerate for 24 hrs. Strain through a fine mesh sieve. Store in the refrigerator for up to 1 week.
Vanilla SyrupSplit 1 Tahitian vanilla bean in half lengthwise and put it in a sauce pan. And 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand over night. Strain through a cheesecloth-lined sieve.
Stick the Landing1 oz Louis Royer Force 53 Cognac1 oz Redbreast 12-Year Irish Whiskey1 tsp. Massenez Creme de Peche peach liqueur.75 oz Lemon juice.5 oz Cane Sugar syrup2 dashes Angostura bitters.
Shake all ingredients with ice, then strain into a coupe. No garnish.
Cane Sugar SyrupIn a saucepan, combine 2 cups of organic cane sugar (often labeled "evaporated cane juice"; note this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil; until the sugar is dissolved.