The Life Event:
Helen Zaltzman helps us workshop a new direction for the show. It’s a scintillating look behind the scenes as we retool to become sustainable™.
1.5 oz butter-infused rum
.75 oz lemon juice
.5 oz Wray and Nephew Overproof Rum
.5 oz pineapple juice
.33 oz Frangelico
.33 oz Senior Blue Curaçao
.25 oz Petit Canne Sugar Cane Syrup
.25 oz heavy cream
.75 tsp Bittermens Elemakule Tiki Bitters
Shake with ice, then strain into a chilled rocks glass filled with pebble ice. Garnish with a lemon wheel and an umbrella.
Shake the booze in ice and strain into a chilled coupe. Squeeze the lemon peel so that the oils from the skin travel through the flame of a lighter.
Blue Milk (From Billy Helmkamp @ The Whistler in Chicago)
.5 Laird’s Bonded Apple Brandy
.5 Sailor Jerry Spiced Rum
.5 Ramazzotti Amaro
.5 Simple (1:1)
.25 Cinnamon Syrup (1:1)
1.5 Whole Milk
1 Half & Half
1 dash Angostura Bitters
Blue food coloring (to desired color)
Short shake with ice—not too much as this is already fairly diluted. Serve on the rocks. Top w/ grated Nutmeg.
Mix syrup with seltzer, garnish with cucumber slice.
*Cucumber Ginger Syrup
1 medium cucumber, sliced
10 slices of fresh ginger (about 1/4″ thick)
2 Cups of sugar
2 cups still water
Place sliced cucumber and ginger in heat proof bowl. Bring sugar and water to boil in a saucepan over medium high heat, stirring until sugar is dissolved completely. Pour over ginger and cucumber and let sit for 2 hours to steep. Strain into a bottle and chill. Keep airtight in the fridge for up to two weeks.