Martini pour le Fromage
Doc Elliott's Mixology
by garybelliott
1M ago
  I truly enjoy pairing cocktails with food.  The classic charcuterie and cheese board  is always difficult.  When you eat a fat such as cheese or cured meats, your tongue is coated with the fat.  This prevents you from tasting any subtleties in your beverage.  The secret is to take a bite of something such as olives, pickled foods or nuts after the bite of cheese but before you take a sip.  This removes the fat and the flavor of the cheese from your tongue prior to the sip of cocktail.  So how can you tell if the cocktail compliments the cheese?  ..read more
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Chocolate Rum Old Fashioned
Doc Elliott's Mixology
by garybelliott
2M ago
I thought that a simple Old Fashioned with aged rum and bittersweet chocolate would work.  It does. Ingredients: 1 1/2 oz. Barbancourt 12 yr old Rum 1/4 oz. Chocolate Simple Syrup – see below Orange peel for garnish Directions: Chill an Old Fashioned glass with ice and water Combine all ingredients in a cocktail shaker and stir with a spoon to dissolve the chocolate syrup Add Ice to the shaker and shake to chill Double strain into chilled glass, express the orange peel over the glass and serve. Chocolate Simple Syrup This is like eating a 97% cacao chocolate bar.  Only a touch sw ..read more
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The Last Word
Doc Elliott's Mixology
by garybelliott
2M ago
The Last Word The Last Word is a Prohibition era cocktail originally created at the Detroit Athletic Club.  Equal parts Gin, Green Chartreuse, Maraschino Liqueur and lime juice create a well balanced cocktail with bold citrus and herbal flavors. Ingredients: 3/4 oz Gin 3/4 oz Green Chartreuse 3/4 oz Maraschino Liqueur 3/4 oz lime juice Directions: Chill a cocktail glass with ice and water Add all ingredients to a shaker with ice Shake until well chilled Double strain into chilled glass Cheers!     The post The Last Word appeared first on Doc Elliott's Mixology. The post The ..read more
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White Russian
Doc Elliott's Mixology
by garybelliott
3M ago
While this classic cocktail is white, it isn’t from Russia.  Nor was it invented by a Russian or even for a Russian!  The black Russian was created by a bartender in Brussels for an American Diplomat in 1949.  The White Russian first appeared in the 1960’s.  Whatever the origins, it is delicious and decadent. Technically, this should be shaken.  However, the streaks of white and brown are mesmerizing.  So add the cream last, serve it with a stir stick and allow your guest to gawk in awe before they stir in the cream. Ingredients: 2 oz Vodka 1 oz Kahlua 1 oz Crea ..read more
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Brandy Alexander
Doc Elliott's Mixology
by garybelliott
3M ago
Smooth, creamy and delicious.  We use Kinsmen Apricot Rakia, an unaged very dry apricot brandy.  The flavors are rich creaminess with hints of spice and stone fruit. Ingredients: 1 1/2 oz. Kinsman Rakia 1 oz. cream de cacao 1 oz. cream Directions: Chill a cocktail glass with ice and water. Combine all ingredients to a shaker with ice and shake to mix and chill. Double strain into chilled glass Garnish with grated nutmeg and cinnamon. Cheers!   The post Brandy Alexander appeared first on Doc Elliott's Mixology ..read more
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Coquito
Doc Elliott's Mixology
by garybelliott
3M ago
The National Drink of Puerto Rico.  Think Eggnog with coconut instead of eggs and milk.  This recipe is a take on Roberto Berdecia’s from La Factoria, San Jaun, Puerto Rico. Ingredients: 2 cinnamon sticks 3 whole cloves 3 allspice berries 2 star anise 250 – 300 ml Gold Rum 15 oz. (1 can) coconut milk 15 oz. (1 can) cream of coconut (such as Coco López) 15 oz. (1 can) sweetened condensed milk Directions: In a sauce pan, combine spices and the coconut milk. Bring to a simmer over medium heat. Simmer on low-medium heat for 30 minutes Allow to cool completely. Strain the cooled cocon ..read more
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White Lily
Doc Elliott's Mixology
by garybelliott
3M ago
  From the Savoy Cocktail Book first published in London in 1930. Ingredients: 1 oz. Cointreau 1 1/4 oz. White Rum 1 oz. Gin Absinthe wash or 3/4 oz wash then drain into second glass and dilute with cold water Lemon twist for garnish Directions:    With an Absinthe wash: Chill a cocktail glass with ice and water. Combine all ingredients, except the Absinthe, in a mixing glass with ice and stir to chill. Discard the ice and water from the chilled cocktail glass Pour a bar spoon full of Absinthe into the chilled glass and swirl to rinse the glass Discard the Absinthe and doubl ..read more
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The Conference
Doc Elliott's Mixology
by garybelliott
3M ago
From Death & Company via Epicuriuos. This is a tiki drink disguised as an old-fashioned, so it’s no surprise that it comes from Brian Miller, Death & Co’s resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki’s core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it’s not unusual to find two or more base spirits in our drinks. Ingredients: 1/2 ounce Rittenhouse 100 Ry ..read more
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Manhattan Au Poivre
Doc Elliott's Mixology
by garybelliott
1y ago
A steak dinner often suggests a robust red wine.  Instead, what about a cocktail that makes you want to have a bite of steak?  The goal when pairing cocktails with food is to craft a drink that makes one want a bite of the food with each sip of the drink.  This is exactly what we have with our Manhattan au Poivre!  It’s basic Manhattan using bourbon.  We split the vermouth with the rich and fruity Cocchi Vermouth di Torino and the bittersweet Punt e Mes which we infused with coffee.  For the “au Poivre,” we use freshly cracked black peppercorns and finish the cock ..read more
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Irish Manhattan
Doc Elliott's Mixology
by garybelliott
2y ago
I have created several riffs on the Classic Manhattan using Irish Whiskey. While rye and bourbon are the classics in the Manhattan, I don’t see any reason not to try an Irish Whiskey. Specifically the Tullamore Dew 10 year old Single Malt. As I’ve noted before, the Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. Just the depth of flavors that blend with vermouth. This time I used Carpano Antica Vermouth  The flavors of this vermouth work perfectly with the Tullamore Dew. For the bitters, I substituted our Doc ..read more
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