#frustratedbartender

Three Dots and a Dash

1/2 oz fresh lime juice

1/2 oz fresh orange juice

1/2 oz honey mix

1 1/2 oz amber Martinique rum

1/2 Demerara rum

1 dash Angostura bitters

1/4 oz falernum

1/4 pimento liquor

3/4 cups crushed ice

Ti’ Punch

2 oz. Martinique rhum agricole (at least 100 proof)

1 tsp. Martinique cane syrup

1” lime disc, squeezed

White Russian

1 ½ oz vodka

1 ½ oz coffee liqueur*

Stir and strain into coupe glass

Charge half and half with N2O in isi whipper

Top drink with whipped half and half

Garnish with coffee beans

Half and half will quickly marble into cocktail *Coffee Liqueur

White rum (1 ½ cups)

Coffee grounds, course (35g)

1 tbsp vanilla extract

Put all in ISI whipper using 2 Nitrous chargers, 25 minute infusion

Mix with simple syrup of ½ cup Turbinado sugar and ½ cup water

St. Benedict’s Preview My first original cocktail

2 oz Watermelon shrub*

1 ½ rosemary vodka (infused using N2O in ISI whipper)

½ Benedictine

Stirred, garnish with rosemary *Watermelon shrub

1500 ml watermelon juice (clarified using Dave Arnold agar technique)

½ cup sugar

½ cup apple cider vinegar

Milk Clarified Pina Colada

8 oz coconut water

4 oz velvet falernum

1 oz simple syrup

4 oz pineapple juice

3 oz lime juice

Mix cocktail ingredients together.

In a separate bowl, put 6 oz whole milk. Pour cocktail into bowl with milk, lightly stir, and allow to sit for 1 hr. Strain through cheesecloth to collect large curds, retain 1 tbsp curd.

Put that 1 tbsp curd into cone coffee filter. Gently pour cloudy cocktail into cone filter. Curds do filtering, not the coffee filter. First liquids to filter are somewhat cloudy. Move filter over to different jar, and carefully ladle cloudy liquid back onto liquid in filter making sure not to disturb curds at bottle of filter. Leave overnight to filter, should be slow drip.

Result - Milk clarified pina colada. Milk clarification smooths the drink and preserves the cocktail from spoilage for months or even years if kept cool.

Jack and Coke Old Fashioned

2 oz Jack Daniels

.25 oz Pedro Ximénez Sherry

.25 oz Fernet-Branca

.25 oz Mexican Coke Reduction*

Orange Twist

*To make Mexican Coke reduction, take three 500ml bottles of Mexican Coke (with cane sugar, not the American version with high fructose corn syrup), and boil in sauce pan until volume reduces to 1/6, or here the 1500ml down to 250ml. Allow to cool to room temperature.

Neptune’s Wrath

¾ oz simple syrup ¾ oz lemon juice
¼ oz absinthe
 1 ½ oz gin 
Egg white
 Dry shake
 Shake with ice block and strain into glass 
Light ¼ green chartreuse, and pour over drink