2012 Twitter Cocktails

I tweeted recipes for many of the cocktails I made in 2012, and since Twitter isn't a good place to archive and retrieve information, I've copied the tweets to this post (with some light editing and the occasional photo).

There's nothing too remarkable here, although the Spiced Scotch Mist (developed with Johanne McInnis (of @Whiskylassie and The Perfect Whisky Match) may be the most original:

• Spiced Scotch Mist: 2 oz Compass  Box Spice Tree, 1 tbs yellow chartreuse, 1 tbs white creme de menthe. Stirred w/ ice, strained into cocktail glasses.(Could probably go 2 tsp on the creme de menthe.)


• Mixed up a bright Weeski: 2 oz Irish whiskey, 1 oz Lillet, 1 tsp Cointreau, 2 dashes orange bitters.


• White Manhattan (White Ennis?) made w/ 2 oz potcheen, 1 oz Lillet, 2 dashes orange bitters.


• A Queen Anne: rye, dry vermouth, pineapple juice, peach bitters.

• An Old Pal: equal parts Catoctin Creek cask proof rye, Campari & dry vermouth). Cause why not?

• A little home-made cider and Michters bourbon. A great way to drink the cider, a terrible thing to do to the bourbon.


• I am becoming a fan of adding a tablespoon of Chartreuse to a glass of bourbon.... I mean I've been playing w/ variations on the whiskey daisy cocktail.


• Mock Sazerac: 2 oz rye, 1 tsp yellow Chartreuse, 2 tsp simple syrup, 2 dashes Peychaud's, lime twist.


• Whisky/Sweet/Sour/Tea: 2 oz. scotch, 1.5 oz sweet tea, juice of 1/4 lime.


• Autumn Manhattan: 2 oz Catoctin Creek rye, 1 oz Laird's applejack, 1 oz Martini Rosato vermouth, 2 dashes Angostura bitters.


• The Anthony Quinn: 1.5 oz Irish whiskey, 1 oz tequila, juice of 1/4 lemon. Serve on the rocks, and pretend it's still summer.


• Glacier Whiskey North Fork, ginger ale, and lemon was my wife's all-time favorite whiskey cocktail.


• I just tried a float of sriracha powder on a splash of Laphroaig. Fun!(Sriracha powder made by dehydrating sriracha spread out on parchment paper or silicone baking mat in a 200 degF oven for 80 minutes.)


• Boulevardier on the rocks, w/ Catoctin Creek rye, Campari, & Martini Rosato. Taste for bitter drinks not yet acquired. It sort of works-- the rye is young and fruity -- and then the lemon rind aftertaste washes through. I think next time I'll do 3:2:1, going light on the Campari, and shake the hell out of it.

• Col. Palmer Swizzle: 1 pt simple syrup, 2 pt margarita mix, 3 pt bourbon, 4 pt black tea, swizzled w/ crushed ice. 


• Little Italy: 2 oz 40 Creek Barrel Select, 1 oz Martini Rosato, 2 dashes Angostura bitters; shake,strain,&serve w/ lemon twist.

• Turns out Peychaud's bitters goes well with Bunratty potcheen (plus a splash of simple syrup and a few drops of lemon juice).


• Saw a recipe for a "mint julep" that called for 1.5 oz Irish whiskey, 2 mint leaves, & 1/2 cup simple syrup. Don't try this at home.
  
• In-season strawberries muddled w/ fresh lemon juice & simple syrup goes with most anything.


• For a cool spring evening after a warm spring day, Irish whiskey & tea with a few drops of lemon juice. Room temp, the whiskey warms it up.


• Wanted to make authentic Irish cocktails, but didn't have any bartender spit. Settled on P&Gs. 

• Key lime marmalade, ginger beer, and Buffalo Trace. Nuke the marmalade for a few seconds to soften, then shake together hard.

I also mixed a few non-whiskey cocktails:

• Put 1 oz each dark rum, applejack, cranberry syrup in mug. Top with hot water, add splash of grapefruit juice. #ThanksgivingToddy (Cranberry syrup: .5 cup water, .5 cup sugar, .25 cup cranberries. Microwave 2 min, let stand 5 min, strain & cool.)


• A dram of Catoctin Creek Pearousia brandy, plus a tsp each yellow chartreuse and triple sec. Not sure how the hot peppers got in there.


• Minted Pearousia: just stirred w/ muddled mint, agave nectar & ice, then strained.


• Beezelnut Fizz: Sloop Betty vodka, blue Curacao, Frangelico, egg white. Happy Birthday, Dr. Seuss!

• So the trick to an Old Fashioned with Peychaud's bitters is to use vodka. Which, okay, isn't much of an Old Fashioned, but so?