The Fall Classic Cocktail
We got this recipe from the bartender who invented it for the Sept. 2011 Landmark Feast at the American Museum of Natural History.
Shake all ingredients with ice and strain over fresh ice in a rocks glass. Add a sprinkle of Angostura.
*cider thyme syrup – 2 cups cider, 1 cup sugar and a few sprigs of thyme. Boil slowly until clear and let it cool. Remove thyme and it’s done.
Not as dainty as a Mimosa but a very good brunch drink.
Pour all ingredients over ice in a 10 oz glass, stir and garnish with a lemon wedge.
Philly tended bar in a place on Stanton Street between the Bowery and Forsyth in the 1960s when it was still the Lower East Side (pre-gentrification). This was his creation.
Pour both over ice – simple!
Vodka on the Rocks
A Russian friend gave me this one. Sounds simple but there’s more to it than you might think.
Cut a cucumber into thick slices and freeze them solid. Put them into a rocks glass as you would ice, and cover with Vodka.
1st – melting ice doesn’t dilute your drink.
2nd – there’s a fresh aroma of cucumbers with every sip
A Brazilian friend taught me how to make Caipirinhas. We went to buy limes and I asked how many should I get. She said, “How many Caipirnhas do you want?” So that’s one lime per drink.
Lime – Sugar – Cachaca
Cut the 2 ends of a lime so that you have a barrel shape. Cut that into 4 rings and stack them. Cut that stack into quarters so you now have 16 small wedges of lime.
Put the lime into a heavy duty rocks glass and crush with 2 tea spoons of sugar.
Add ice and fill glass with Cachaca and stir. Some bartenders add a splash of 7-Up.