Scott Anderson had to consult an Ear, Nose and Throat doctor, Chris is gearing up to paint his apartment, and Ben’s gotta man up and start earning money.
Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
Middle: Hemmingway Daiquiri
2 oz White rum
.75 oz fresh grapefruit juice
.5 oz fresh lime juice
.25 oz Marschen liqueur
.25 oz simple syrup
Bottom: Anejo Daiquiri
1.5 oz Aged Rum
1 oz Lime Juice
.5 oz simple syrup
With each drink combine over ice and shake until well chilled. Fine strain into chilled coups, and stack the glasses from bottom to top.
Add all ingredients to a blender. Blend until smooth. Pour into two tiki mugs. Garnish with an umbrella.
Sparkling Bourbon Pear
2 oz Bourbon Pear Mixer*
1.5 oz chilled sparkling wine (from 1 bottle)
Ground cloves for garnish
Fill each glass with ice, add the bourbon pear mixer and top with sparkling wine. Stir once and sprinkle with ground clove to serve.
*Bourbon Pear Mixer
1 cup roasted pear puree*
2 cups Four Roses Yellow Label Bourbon
1/2 cup maple syrup
In a pitcher or quart jar, stir together pear puree, bourbon, and maple syrup. Refrigerate until ready to use, up to 4 hours. Stir before serving.
*Roasted Pear Puree
2 bartlett pears, peeled, cored and sliced into eighths
3 1/2 tablespoons fresh juice, from two lemons
1/8 teaspoon ground cloves
Preheat oven to 375°F (190° Celsius). Arrange the pear slices on a parchment-lined baking sheet and roast until the underside of each slice begins to caramelize, about 20 minutes. Let cool to room temperature. Add to blender with lemon juice and ground clove and purée until very smooth, or purée in a bowl with an immersion blender.