Drinks | 12 Bottle Bar

El Tamarindo

May 4, 2013 | 9 Comments

a 12 Bottle Bar original

1.5 oz Pusser’s Rum
1.5 oz Agua de Tamarindo (recipe below)
3 – 4 oz Club Soda, to top

Add all ingredients to a collins glass with ice
Stir gently
Garnish with a lime wedge

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Without tequila among our bottles, you might be inclined to think that 12 Bottle Bar would sit out Cinco de Mayo. In fact, when we’ve asked the experts, a few of them have suggested that we replace one of our bottles with one from south of the border. While we certainly love tequila (in particular, great mezcals), we hold to the belief that its use in classic cocktails is limited. Besides, if you’re craving a taste of Mexico, there are so many other beverages to explore – like agua de tamarindo.

Income Tax Cocktail

April 14, 2013 | 2 Comments

This is a re-post.

1.5 oz Dry Gin
0.75 oz Dry Vermouth
0.75 oz Sweet Vermouth
0.50 oz Freshly Squeezed Orange Juice
2 Dashes Angostura Bitters

Add all ingredients to a mixing glass.
Stir with ice and strain into a coupe.
Garnish with an orange twist.

Easter Sorbet Punch

March 31, 2013 | 5 Comments

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

March 11, 2013 | 9 Comments

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

December 20, 2012 | 0 Comments

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.