Category: Drink Recipes
Mister Leroy
by: The Staff
1 ½ oz. Maker’s Mark Whiskey
½ oz. Bols Apricot Brandy
¼ oz. Dolin Rouge Vermouth
2 dashes of Fee Brothers Rhubarb Bitters
Stir the ingredients together and strain them into a Coupe Glass.
This cocktail was created for Commander’s Palace’s 130th birthday by the restaurant’s bartender Ferrel Dugas.
Brandy Alexander
by: The Staff
1 part Cognac or brandy
1 part Bols Dark Crème de Cacao
1 part Cream
Nutmeg dust for garnish
Shake all ingredients with ice and fine-strain into a pre-chilled glass.
This drink is courtesy of the Bols Bartending Academy in Amsterdam.
Bistro Sidecar
by: The Staff
1 pinch superfine sugar for rimming glass (optional)
1 ½ oz. brandy or Cognac
½ oz. Tuaca
½ oz. Frangelico
½ oz. fresh lemon juice
½ oz. fresh tangerine or orange juice
1 toasted hazelnut, with skin for garnish
Rim a Martini glass with superfine sugar and set it aside. Fill a cocktail shaker with ice. Measure in the brandy, liqueurs and juices. Cap and shake vigorously. Strain into the sugar-rimmed glass and float a toasted hazelnut on top of the drink.
This drink was created by Seattle-based chef and mixologist Kathy Casey of Kathy Casey Food Studios. Photo from Kathy Casey’s Sips & Apps, Chronicle Books.
