Great topic this month, Money Drinks!
Present at this months drink tank… Nishan Chandra of Blowfish, Renata Clingen ex. Teatro, Gavin MacMillan of B1, Rob Montgomery of the Miller Tavern, Scott McMaster, consultant. Cheerleader…Caitlin Mason
Click here to see this months host – http://beersintheshower.blogspot.com/
First to the bar for Money Drinks…
Rob Montgomery – KFC Sazerac
Kentucky bourbon, Fig jam and Caramel liquer
Rollo double straining his KFC Sazerac
I had seen a version of this cocktail on the menu @ Lab in London, England circa 2000. Having never tried it I continued to experiment with variations over the years. This is now my go to recipe when people say they don’t like whiskey or whiskey cocktails. 60% of the time it works all the time. Scratch that. It always works. 🙂 The fig jam and Caramel liquer take the place of the sugar in a traditional Sazerec, while adding complexity and depth with their respective flavours.
The KFC Sazerac in all its glory... delish!
Splash of water
1 Barspoon of fig jam
50ml Bulleit Bourbon
15ml Caramel liquer
1 drop Peychaud bitters
10ml Absinthe
orange twist (to garnish)
Take 2 double old fashioned glasses and fill 1 with ice. In the other combine the fig jam with the water and stir well to combine. To the jam slurry add the bourbon, caramel liqueur and Peychaud’s bitters. Add 2-3 lumps of ice and stir well. Jettison the ice from the second glass and add the Absinthe. Coat the inside of the glass and throw the rest out. Fine strain first mixture into the prepared glass and garnish with an orange twist.
Serves 1
Up next was Gavin MacMillan – Million Dollar Manhattan
Gavin's Million Dollar Manhattan
Frankie from Bar Chef does a version of this one with a cold smoker, I like it just as is…
75mL Crown Royal XR
25mL Sweet Vermouth
3 dashes JT Decanter Bitters
3 Amarena Cherries for Garnish
Stir over cold fresh ice, strain and enjoy
Renata Clingen – Winter Mojito
Renata preparing the Winter Mojito
45mL Angostura 1919
15mL Maple Syrup
6 Cranberries Muddled (plus 2 for Garnish)
12 mint leaves
120mL Ginger Beer
30mL Soda Water
The Winter Mojito - Festive and Delicious
Scott McMaster – Rising Star
Scott McMaster shakes up the Sake Cocktail converter - Rising Star
60mL Soju or Nigori Sake
30mL Umeshu “Choya 23”
2 spoons Kiwi Mango Preserve
1 dash Grapefruit bitters
The Rising Star dispells a lot of pre-conceptions about Sake
Nishan Chandra – Flying Grouse
Nishan Chandra of Blowfish with the Flying Grouse
60mL Famous Grouse Blended Scotch Whiskey
3 dashes Lemon Bitters
30mL Roses Lime
60mL Lime Juice
30mL Agave Nectar
Top with Sparkling water
As our first attempt at joining in with Mixology Mondays globally we had a good time, and look forward to hosting one in the future! Thanks to all who participated! Until next month…
MxMo.to – Money Drinks
Great topic this month, Money Drinks!
Present at this months drink tank… Nishan Chandra of Blowfish, Renata Clingen ex. Teatro, Gavin MacMillan of B1, Rob Montgomery of the Miller Tavern, Scott McMaster, consultant. Cheerleader…Caitlin Mason
Click here to see this months host – http://beersintheshower.blogspot.com/
First to the bar for Money Drinks…
Rob Montgomery – KFC Sazerac
Kentucky bourbon, Fig jam and Caramel liquer
Rollo double straining his KFC Sazerac
I had seen a version of this cocktail on the menu @ Lab in London, England circa 2000. Having never tried it I continued to experiment with variations over the years. This is now my go to recipe when people say they don’t like whiskey or whiskey cocktails. 60% of the time it works all the time. Scratch that. It always works. 🙂 The fig jam and Caramel liquer take the place of the sugar in a traditional Sazerec, while adding complexity and depth with their respective flavours.
The KFC Sazerac in all its glory... delish!
Splash of water
1 Barspoon of fig jam
50ml Bulleit Bourbon
15ml Caramel liquer
1 drop Peychaud bitters
10ml Absinthe
orange twist (to garnish)
Take 2 double old fashioned glasses and fill 1 with ice. In the other combine the fig jam with the water and stir well to combine. To the jam slurry add the bourbon, caramel liqueur and Peychaud’s bitters. Add 2-3 lumps of ice and stir well. Jettison the ice from the second glass and add the Absinthe. Coat the inside of the glass and throw the rest out. Fine strain first mixture into the prepared glass and garnish with an orange twist.
Serves 1
Up next was Gavin MacMillan – Million Dollar Manhattan
Gavin's Million Dollar Manhattan
Frankie from Bar Chef does a version of this one with a cold smoker, I like it just as is…
75mL Crown Royal XR
25mL Sweet Vermouth
3 dashes JT Decanter Bitters
3 Amarena Cherries for Garnish
Stir over cold fresh ice, strain and enjoy
Renata Clingen – Winter Mojito
Renata preparing the Winter Mojito
45mL Angostura 1919
15mL Maple Syrup
6 Cranberries Muddled (plus 2 for Garnish)
12 mint leaves
120mL Ginger Beer
30mL Soda Water
The Winter Mojito - Festive and Delicious
Scott McMaster – Rising Star
Scott McMaster shakes up the Sake Cocktail converter - Rising Star
60mL Soju or Nigori Sake
30mL Umeshu “Choya 23”
2 spoons Kiwi Mango Preserve
1 dash Grapefruit bitters
The Rising Star dispells a lot of pre-conceptions about Sake
Nishan Chandra – Flying Grouse
Nishan Chandra of Blowfish with the Flying Grouse
60mL Famous Grouse Blended Scotch Whiskey
3 dashes Lemon Bitters
30mL Roses Lime
60mL Lime Juice
30mL Agave Nectar
Top with Sparkling water
As our first attempt at joining in with Mixology Mondays globally we had a good time, and look forward to hosting one in the future! Thanks to all who participated! Until next month…