COCKTAIL RECIPES

OLD FASHION
INGREDIENTS

Serving: 1

2 ounces rye or bourbon

1 sugar cube (see Editor's Note below)

2-3 dashes Angostura bitters

splash warm water (if using sugar cube or sugar)

Garnish: orange peel
DIRECTIONS
1.

In a double rocks glass, muddle the sugar cube or sugar with Angostura bitters
and a small splash of warm water until dissolved.

2.

If using simple syrup, swirl with bitters in a double rocks glass.

3.

Add whiskey and ice (preferably an oversized cube) and stir well.

4.

Garnish with an orange peel.

NEW OLD FASHION

INGREDIENTS

Serving: 1

2 ounces rye or bourbon

1 sugar cube

1 brandied cherry (preferably Luxardo)

1 orange wheel

2 dashes Angostura bitters

Garnish: orange peel
DIRECTIONS
1.

In a mixing glass, muddle sugar cube with cherry, orange wheel and bitters.

2.

Add whiskey and ice and stir well.

3.

Double strain into a chilled rocks glass over ice (preferably an oversized cube).

4.

Garnish with an orange peel.

ALEXANDER
Glass: Martini
3 Ingredients

shot Gin

2.25 cl Gin

shot Cream

2.25 cl Cream

shot Creme De Cacao

2.25 cl Creme De

Cacao

Method
Add all ingredients into a cocktail shaker with ice. Shake well for 10-15.
Strain into cocktail glass.
The version shown in the picture is an original Alexander but dusted with
cocoa powder.

MARGARITA
3 Ingredients

2 cl Cointreau

1.5 cl Lime Juice

3.3 cl Tequila
Method
Rim the edge of a cocktail glass with salt by wiping the edge with a wedge
of lemon first. Next shake all the ingredients in a cocktail shaker with ice
and strain into the cocktail glass.

VESPER
3 Ingredients

3 cl Vodka

9 cl Gin

1.5 cl Lillet Blanc

Method
Shake all ingredients in a cocktail shaker with ice. Shake well for 10-15
seconds or until the outside of the shaker becomes frosted. Strain into
cocktail glass.
The drink was invented and named by fictional secret agent James Bond in the
1953
novel
Casino
Royale.
"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui,
monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of
Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of
lemon peel. Got it?"

MINT JULEP
3 Ingredients

6 Mint Leaves

1.5 cl Sugar Syrup

6 cl Bourbon
Method
Muddle the mint leaves with the sugar syrup to release the oils from the
mint leaves. Add the bourbon and fill the lowball glass with crushed ice.
Stir the drink and garnish with a sprig or two of mint.

SIDECAR
3 Ingredients

5 cl Brandy

1.25 cl Cointreau

1.25 cl Lemon Juice

Method

A simple to make classic - the Sidecar. Add all the ingredients into a
cocktail shaker with ice and shake well until the outside of the
shaker becomes frosted. Strain into a sugar-rimmed cocktail glass.
Traditionally garnished with a strip of lemon rind.

WHITE RUSSIAN

3 Ingredients

5 cl Vodka

3.3 cl Cream

3.3 cl Coffee Liqueur

Method

In a lowball glass with ice add the vodka and coffee liqueur. Give the
mixture a stir to combine the ingredients before adding the cream
on-top. Don't stir the cocktail before serving, and it should create a
slightly layered effect.

BLACK RUSSIAN 3 Ingredients

5 cl Vodka

Top up Coke

2.5 cl Coffee Liqueur

Method
Pour the ingredients directly in a lowball glass with ice. Top up with coke.
Stir and serve. Simple - yet a classic.

HOW TO MAKE LILAC LIQUER

While lilacs (Syringa) are best known for producing a delightful scent, they are also
great for culinary purposes. The flowers are edible, but they're a bit too astringent to
simply pop onto a salad and chew them. Instead, it's important to find ways to draw
out the fragrance and impart it into food or drink, which is exactly what this lovely
liqueur recipe manages to do.
Note that you need several days to complete the preparation of the brandy, followed
by several weeks of resting time before the mixture is ready for consumption.

6 bunches of lilac flowers; choose highly scented ones and remove all
greenery and any debris; use only non-sprayed ones
1/2 litre (2 cups) brandy (not flavoured)

300g (1 1/2 cups) sugar

1 glass of water

1 Place two bunches of lilac flowers into the brandy. Leave to infuse for 12 hours.
2 Strain the lilac flowers out. Add the next two bunches of flowers. Allow to infuse
for another 12 hours.
3 Strain this round. Next, add the remaining two bunches of flowers. Allow to infuse
for another 12 hours.
4 Finally, strain out the last two bunches of lilac flowers.
5 Make a simple syrup from the sugar and water. Once made, let it cool down
again.
6 Pour the cold syrup into the lilac infused brandy.
7 Seal tight. Leave to infuse for four to six weeks in a cool, dry and dark place. After
the infusion time is up, taste test to see if it is ready.

Homemade Lilac Liqueur

There are a number of large lilac plants (deer dont seem to like them so you see lilac all over our
neck of the woods) at 500 Tasty Sandwiches Sullivan County farmhouse. Their lush scent is the
harbinger of spring. But did you know lilac flowers are edible? Furthermore, did you know you can

bottle lilacs intoxicating aroma?

Lilac Liqueur captures the essence of spring. To enjoy its delicate flavor the liqueur is best
served neat or simply with ice and a splash of sparkling water. Save a precious bottle for fall and
winter when you cant stop daydreaming about loverly sunny days.
2.5 cups neutral-tasting vodka (we like Stoli)
1/2 cup white rum
3 lilac panicles (i.e., flower clusters)
1.5 cups lemon simple syrup (directions below)
Lilac liqueur is quite easy to make. First, spirits are infused and then drained of lilac 3 separate
times. Next, the infused spirits are combined with lemon simple syrup. Let the liqueur stand for a
few days to allow the flavors to mature and there you have it: spring in a bottle!

Infuse. Combine vodka and rum in a clean jar. Remove the flowers from 1 flower cluster,
discarding as much stem as possible. Add the flowers to the jar, give it a shake and let rest in a
cool dark place for 12 hours. Drain the infusion, discarding the flowers, and repeat two more
times.
Simple Syrup. In a saucepan over medium heat combine 2 cups of sugar with juice and zest of 1
lemon plus enough water to equal 2 cups of liquid. Stir until sugar is dissolved. Remove zest and
allow mixture to cool completely before storing in the refrigerator.

Finishing. Combine the triple-infused alcohol with 1.5 cups lemon simple syrup. Store in a cool
dark place for several days before enjoying. Note: the liqueur will not obtain lilacs color. Dont
worry, you didnt do anything wrong!