Claire Carusillo just quit her job to go freelance, Ben is in the midst of a week of bachelorhood and Chris hit the elusive service industry sweet spot.
Shake all the ingredients in a shaker w/ ice then strain into a highball glass filled with ice cubes. Garnish with a pineapple wedge.
*Donn’s spices #2
1 Part Vanilla syrup*
1 Part Allspice dram
Split Tahitian vanilla bean in half lengthways and place in a sauce pan. Add 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower heat cover and let simmer for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth lined sieve.
Gin and Juice Swizzle (via redditor MatthewAHuman)
2 oz gin
.5 oz Cointreau
1 oz lemon juice
1 oz grapefruit juice
.75 oz rich simple syrup (2:1)
Add roughly 10 mint leaves and the syrup to the bottom of a tall glass and gently muddle. Add lemon juice, grapefruit juice, gin, and Cointreau. Fill glass with crushed ice and swizzle the drink with a swizzle stick or barspoon for 20-30 seconds to chill and dilute. Add more crushed ice to mound up over the top of the glass and top with around 8 dashes of Peychaud’s, garnish with lemon and/or mint, and serve with a straw.
Shake with ice, then strain into a chilled punch glass filled with ice cubes. Garnish with grated nutmeg.
Banks of Islay
6 Fresh Curry Leaves
1.5oz Laphroaig 10 year scotch
.75oz Lime Juice
.5oz Cane Sugar Syrup*
Fresh Curry Leaf for Garnish
In a shaker, gently muddle the curry leaves. Add the remaining ingredients and shake with ice, then double strain into a coupe. Garnish with the curry leaf.
Cane Sugar Syrup
In a sauce pan, combine 2 cups of organic cane sugar (often labeled ‘evaporated cane juice’; note this is different form turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly without bringing to a boil, until the sugar is dissolved.
Howl on the Hill
1.5oz El Dorado 15 Year Rum
.5oz Santa Teresa 1796 Rum
.75oz Carpano Antica Formula Vermouth
.25oz Yellow Chartreuse
1 Dash Vieux Pontarlier Absinthe
Strain all ingredients over ice then strain into a coupe. No garnish.