Epimeles

the Pence family cookbook

Recipes in Category “Cocktails”

Fresh Whisky Sours

cocktails whiskey untested

Ingredients

  • 180ml whiskey (such as Jack Daniel’s)
  • 120ml fresh lemon juice (~4 lemons)
  • 120ml fresh lime juice (~4 limes)
  • 160ml simple syrup
  • ice cubes
  • maraschino cherries, for garnish

Preparation

Combine the whisky, lemon, lime, and syrup. Shake over ice, add a cherry, and serve ice cold in a cocktail glass.

Food Network


Negroni and the Goat

cocktails gin

Ingredients

  • 1.5 oz gin
  • 0.75 oz Aperol
  • 0.75 oz sweet vermouth
  • 0.5 oz Averna

Preparation

Stir with ice, strain into an ice-filled glass. Garnish with a twist of orange zest.

Cocktail Collective


Sugar Equivalents

cocktails

Equivalent replacement table for bar sugars:

  • simple syrup ↔ table sugar
    • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
    • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
  • table sugar ↔ light candi syrup
    • 1 g table sugar = 1.64 g candi syrup
    • 1 g candi syrup = 0.61 g table sugar
    • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
  • simple syrup ↔ light candi syrup
    • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
    • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup

Weight/volume conversions:

  • table sugar
    • 1 tsp. table sugar = 4 g table sugar
    • 1 g table sugar = 1/4 tsp. table sugar
  • candi syrup
    • 1 mL candi syrup = 1.4 g candi syrup
    • 1 g candi syrup = 0.71 mL candi syrup

Build-a-Spritz

cocktails champagne suze orange

Ingredients

  • 1 1/2 ounces Suze
  • 1 ounce club soda
  • 1 ounce fresh orange juice
  • 3 ounces champagne or dry sparkling wine
  • Orange wheel and sage sprig (for serving)

Preparation

Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.

Epicurious


Sbagliato

cocktails champagne campari

Ingredients

  • 4 ounces dry Prosecco or other sparkling white wine
  • 1 ounce sweet vermouth
  • ½ ounce Campari
  • Club soda
  • Lime wheel (for serving)

Preparation

Pour Prosecco into an ice-filled large wine or rocks glass. Add vermouth and Campari and top off with club soda. Gently stir together; garnish with lime wheel.

BA


Belmont Jewel

cocktails untested whiskey

Ingredients

  • 1 oz. pomegranate juice
  • 1.5 oz. Bourbon
  • 2 oz. lemonade
  • lemon slice

Preparation

Shake with ice, strain, and serve in a highball glass over more ice.


Beer and Girl Scout Cookie Pairings

cocktails dessert beer cookie
  • Thin Mints + Black IPA
  • Lemonades + American IPA
  • Peanut Butter Sandwich + Imperial Hefeweiszen
  • Shortbread + Amber
  • Thanks-A-Lot + Blonde
  • S’Mores + Barrel-Aged Imperial Porter
  • Caramel Delites + Hefeweiszen
  • Peanut Butter Patties + Imperial Porter

After Circle Brewing, via Austin American-Statesman


Mulled Wine

cocktails wine

Ingredients

  • 1.5L red wine (two bottles; not too full-bodied)
  • 1/2 orange, or some zests
  • 150g sugar
  • 2 cinnamon sticks
  • 2 stars anise
  • 2 whole cloves

Preparation

Bring very slowly to a boil. Simmer very gently for five minutes. Filter and serve very hot.

La Libre, translated


Coffee-Ginger Mocktail

cocktails coffee mocktail

Ingredients

  • 1-2 oz. cold brew concentrate, or 4 oz. nice cold brew coffee
  • 1 slice lime
  • handful ice
  • top quality ginger ale/beer (Trader Joe’s is nice for those in the US)

Preparation

Place the slice of lime in a highball glass and muddle it. Add a handful of ice and the coffee. Fill the rest of the glass with the ginger ale.

Idea due to Black & Bloom, Groningen, NL


Sweet Vermouth

cocktails

Ingredients

  • 3-3 1/4 c. pinot grigio
  • 2 tbsp. raisins
  • 1 tsp. dried bitter orange peel
  • 2 1/2" Ceylon cinnamon stick
  • 1 1/2 tsp. wormwood
  • 1/2 tsp. gentian root
  • 1/2 tsp. angelica root
  • 1/2 tsp. ground ginger
  • 1/2 tsp. chamomile tea flowers
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. sassafras bark
  • 1/4 tsp. centaury herb
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried sage leaves (not ground)
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1/8 tsp. fennel seeds
  • 1/8 tsp. cardamom seeds
  • 1/8 tsp. orris root
  • 1/8 tsp. dried rosemary
  • 1 1/2 bay leaves
  • 6 peppercorns, lightly crushed
  • 5 allspice berries, lightly crushed
  • 5 whole cloves
  • 4 juniper berries, lightly crushed
  • 1 star anise
  • 1/2 c. turbinado sugar
  • 2 tbsp. water
  • 1 1/2 c. cognac
  • 4 tsp. ruby port

Preparation

Combine 2 c. wine and remaining ingredients except for sugar, water, cognac, and port, in small saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, for 10 minutes. Remove pot from heat, cover, and let sit at room temperature for at least 24h or up to 48h.

Line fine-mesh strainer with triple layer of cheesecloth and set over 4-c. liquid measuring cup; strain and discard solids.

Combine sugar and water in small saucepan and cook over medium heat, swirling occasionally, until sugar is completely dissolved and mixture is bubbling, about 6 minutes. Off the heat, stir in cognac and port. Add sugar mixture to infusion, then add enough of the remaining 1 to 1 1/4 c. wine to measure 3 cups total. Stir well and transfer to bottle.