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Episode 37: Braiding Hair, Belly Aches and Being Overdressed with Veronica Simmonds
Presbyterian2 oz whiskey or Bourbon2 oz club soda2 oz ginger ale2 dashes Angostura bitters
Build in an ice filled collins glass.
Guilty Kilt (via)1.5 oz scotch.75 oz sweet condensed milk1.5 oz strong English breakfast tea
Combine all ingredients in a shaker with ice and shake vigorously. Strain into an ice-filled glass and garnish.
Satan's Whiskers1 oz Gin.5 oz Sweet vermouth.5 oz dry vermouth.5 oz Grand marnier1 oz fresh orange juice1 dash Angostura bitters
Put all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with flamed orange peel.
Autumn Ash (via)2 oz blended Scotch whisky1 oz apple brandy.25 oz St. Germain elderflower liqueur2 dashes orange bitters
Combine the Scotch, apple brandy, St. Germain, and bitters in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon peel by first squeezing the oils out of the peel onto the surface of the drink, rubbing it around the glass’s edge, and dropping it in.
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By Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison
4.8
121121 ratings
Presbyterian2 oz whiskey or Bourbon2 oz club soda2 oz ginger ale2 dashes Angostura bitters
Build in an ice filled collins glass.
Guilty Kilt (via)1.5 oz scotch.75 oz sweet condensed milk1.5 oz strong English breakfast tea
Combine all ingredients in a shaker with ice and shake vigorously. Strain into an ice-filled glass and garnish.
Satan's Whiskers1 oz Gin.5 oz Sweet vermouth.5 oz dry vermouth.5 oz Grand marnier1 oz fresh orange juice1 dash Angostura bitters
Put all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with flamed orange peel.
Autumn Ash (via)2 oz blended Scotch whisky1 oz apple brandy.25 oz St. Germain elderflower liqueur2 dashes orange bitters
Combine the Scotch, apple brandy, St. Germain, and bitters in a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon peel by first squeezing the oils out of the peel onto the surface of the drink, rubbing it around the glass’s edge, and dropping it in.