- 3 oz whiskey
- whole egg
- 1 tsp sugar
- 2 tsp heavy cream
Flush with success from last night, I wanted to make another eggy cocktail. Since it’s Whiskey Wednesday I went for a whiskey flip. It’s too bad this one didn’t work out. It just tasted like whiskey. Maybe if I had used simple instead of actual sugar? I’ve never had any luck with using sugar in cocktails, it never dissolves for me.
- 1 1/2 oz whiskey
- 3/4 Zirbenz stone pine liqueur
- 1/2 oz Domaine de Canton
- 1/2 oz dry vermouth
- 4 dashes orange bitters
Sometime last year I was away on a business trip, I think when I was in Portland, and had a drink with Zirbenz. I knew immediately that it was something I wanted to get for Dane, as he has long described a fantasy drink of his that has a pine flavor. Unfortunately I’ve never seen it in Texas. I had a bit of luck while in Denver this week and found a bottle. I knew I wanted to make him a drink with it when I got back, so I searched a bit and found this recipe. It’s actually very low on the pine flavor. It’s something I might make again, though I’m more interested in experimenting with it to make his fantasy cocktail. I have several ideas for it, so you might be seeing it soon.
- 2 oz bourbon
- slice of blood orange
- sugar cube
- 2 dashes of orange bitters
- maraschino cherry for garnish
Toss sugar cube into a rocks glass. Soak with bitters and muddle until sugar is mostly dissolved. Lightly muddle orange slice. Pour in bourbon and stir. Add ice if desired, and garnish with a cherry.
Old Fashioneds are a favorite amongst my friends. I may receive some complaints from them for suggesting you use ice cubes here.
If you ever want to use maraschino cherries in a drink make sure you skip the candy-sweet ones from the grocery and your childhood Shirley Temples. I recommend Luxardo maraschinos. If I REALLY like someone I’ll garnish their drink with TWO of those.