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Ep 86: Advanced Cannibals with Marian Bull
Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec
Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist.
The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice
Shake until well chilled and double strain into a chilled cocktail glass. No garnish.
Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering
Lemon or orange peel to garnish
Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel.
Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg
Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.
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By Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison
4.8
121121 ratings
Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec
Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist.
The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice
Shake until well chilled and double strain into a chilled cocktail glass. No garnish.
Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering
Lemon or orange peel to garnish
Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel.
Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg
Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.