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Cocktails Recipes and Articles
The Manhattan is one of my go-to cocktails and I love to try variations of it. Smoking a Manhattan brings out a lot of the smoky notes from the rye and I love the presentation of it. There are lots of ways to smoke a cocktail, but for this recipe I smoke the already made cocktail using a PolyScience smoking gun
Liquid Intelligence: The Art and Science of the Perfect Cocktail is by Dave Arnold, a food science writer, educator, and innovator. Besides inspiration aplenty, he provides clearly written explanations of why things work the way they do. This book is perfect for cocktail enthusiasts who are always looking for new techniques to bring into their homes.
Limoncello is a classic Italian digestif. For this quick cocktail version I combine a simple syrup and a Lemon Infused Vodka. The final product is a little less rounded than the original, but it's still a refreshing drink!
This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.
This cocktail combines the Black Cherry Rye, Cherry Vanilla Bitters, and Luxardo liqueur for a super-intense cherry Manhattan.
The Old Fashioned is such a fun drink because you can take it in so many different directions. I use the clementine bourbon in addition to a brown sugar simple syrup to make a rich and flavorful Old Fashioned.
There are many ways you can use infused alcohols in cocktails. I highlight my favorite drinks drinks including tasting flights, classic cocktails, composed drinks and more!
You can make nice versions of aged cocktails in a few hours with a Mason jar by taking advantage of the quick and easy sous vide process. It does not give the cocktail as much body as aging it for 6 weeks in a barrel, but it still is a satisfying drink.
This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and very spicy flavors that complement most Bloody Mary mixes. You can reduce the spiciness by only using 1 guajillo pepper.
Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.
Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.
Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons is a great look at this now popular drink component. Whether you're a professional looking to take your game to the next level or a home bartender interested in homemade potables, Bitters has instructions on how to make your own bitters and recipes for customized blends.
Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong by Greg Henry is filled with unique cocktails containing ingredients not usually associated with drinks. These modern cocktails are enhanced with a unique, less sweet and more balanced, rich flavor assailing you in different layers; Savory Cocktails provides an unforgettable taste experience.
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Gonigliaro is a very high level detailed look at numerous cocktail components and methods along with fancy cocktail descriptions and recipes. All in all it is an interesting book on the chemistry and theory of cocktails. The Cocktail Lab includes a comprehensive balance of classic drinks along with Conigliaro's innovative modern concoctions.
Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science by Kevin Liu is written in a fun and humorous way; it contains a little bit of everything - recipes, trivia and history. For those who want to understand the scientific processes and principles underlying such basic cocktailing concepts as dilution, citrus freshness, infusion, and acidity, there is no better place to start.
Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.
My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.
My wife's relatives in Florida love their Bloody Marys and this is her modernist take on them, focusing on the celery garnish and turning it into the serving vessel a la the traditional "ants on a log" children's snack.
One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.
My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer. This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!
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