Without tequila among our bottles, you might be inclined to think that 12 Bottle Bar would sit out Cinco de Mayo. Nope.
Cinco Sips
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Easter Sorbet Punch
By Lesley Jacobs Solmonson. A 12 Bottle Bar original.
Gin-Pineapple-Mint Sorbet (recipe below)
Champagne
Add a scoop (or, if you’re feeling fancy, a quenelle) of sorbet to a chilled coupe.
Fill glass with champagne.
Garnish with a sprig of mint.
For the kids: Leave the gin out of the sorbet and fill with ginger ale or 7UP.
Cashel Palace Irish Coffee
Recipe courtesy of Denis Heffernan
1.5 oz Powers Gold Label Whiskey
2 tsp Brown Sugar
4 oz Hot Coffee
Unsweetened Whipped Cream
Place a metal spoon in an Irish coffee glass, then fill the glass with boiling water (the spoon will keep the glass from breaking)
Once glass is hot, add sugar, then whiskey
Fill glass to the three-quarters mark with hot coffee
Stir to dissolve sugar
Carefully lay cream atop the drink, filling the rest of the glass
The Oxonian
a 12BB original
3 parts Advocaat (Dutch/Belgian eggnog liqueur)
3 parts ESB ale (Extra Special/Strong Bitter)
1 part (or to taste) spiced brown sugar syrup (recipe below)
Add all ingredients to a glass of any shape or sort and stir to combine. Some may like a cube or two of ice. Grate a bit of fresh nutmeg over the top
For Syrup:
Dissolve 2 cups light brown or evaporated cane sugar into 1 cup water over low heat
Add 0.25 teaspoon each of ground cinnamon, ground cloves and ground ginger
Stir until combined, and allow to cool
Featured Glassware: Boston Double Old-Fashioned by Villeroy & Boch
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It was roughly around this past Halloween that we answered our nation’s call. By “our nation”, we mean PBS.org, and by “answered”, we mean responded to their email requesting an original drink for a collection of holiday recipes. Obviously, it was an honor to be among those chosen by PBS, but coming up with a new Christmas-themed concoction was a bit of a challenge. Not only did the drink need to be simultaneously new and fresh while still conjuring up Christmas traditions, it also needed an appropriate moniker — something that could rationally be applied yet esoteric enough not to have been previously taken.
The Jewish Manhattan from Daniel Handler
By Lesley Jacobs Solmonson
2 oz Rye
0.25 oz Manischewitz Concord Grape Red Wine
Angostura Bitters
Instructions per Mr. Handler:
Fill a cocktail shaker with ice.
Pour in the rye and the Manischewitz, and add one dash of Angostura bitters for each living female relative over the age of seventy in your extended family.
Shake, then pour into a cocktail glass and garnish with a cherry you’ve plucked from a fruitcake someone gave you.
Sip frugally while arguing over something that does not matter in this world or the next, and allow the ice to melt in the shaker.
When it has melted completely, pour it into your cocktail glass and convince yourself that you are drinking a second cocktail for free.
The Benchley
a 12BB original
1.5 oz Rye Whiskey
0.75 oz Dry Vermouth
0.75 Pineapple-Sriracha Syrup
Shake with ice and strain into a coupe
For Pineapple-Sriracha Syrup:
1 part canned Pineapple Juice
1 part White Sugar
Sriracha Hot Sauce to taste
Dissolve sugar in pineapple juice over very low heat
Stir in Sriracha
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First off, Happy Repeal Day! It’s the day when we celebrate our freedom to enjoy an adult beverage. And so, we shall…
There are few things worse than seeing a favorite artist live, and the artist doesn’t play the hits. Or, maybe, it’s seeing Larry the Cable Guy and being denied even one well-placed “Git ‘er done”. When it comes to hiring a bartender for your event, there are a handful of expectations that come to mind – a bit of wit and charm, a level of skill behind the stick, or perhaps an introduction to some long-lost corner of mixology. True bartending is more than just serving up drinks – that’s the easy part – it’s part theatre, part confessional, and always worth a generous tip.
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El Tamarindo
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Announcing Beefeater Burrough’s Reserve Oak Rested Gin
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Income Tax Cocktail
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Easter Sorbet Punch
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Cashel Palace Irish Coffee
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