12 Bottle Bar

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.

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By Lesley Jacobs Solmonson

It’s fun keeping secrets, especially when you finally get to share them. Only two short weeks ago, I was fortunate enough to be the guest of Pernod Ricard for a week-long sojourn to the Beefeater and Plymouth Distilleries. (Tune in this week for details of my gin-soaked escapades.)  While at Beefeater, Master Distiller Desmond Payne hinted at what would soon be Beefeater’s newest offering. You, dear readers, are some of the first to hear of this exciting development, a true labor of love for Mr. Payne: Beefeater Burrough’s Reserve Oak Rested Gin. Read More…

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.

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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.

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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

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