Another top drink from Ludivine, here. I’m not sure what white whiskey they used for the base, but I tried a few of my own and actually liked the cheapest option, Jacob’s Ghost. (Imagine that!)
I made my own Falernum, and then I made this drink. The recipe I referenced a year ago seems to have disappeared, but I was able to find an excellent one by Kaiser Penguin. The best commercial Falernum out there is John D. Taylor’s Velvet Falernum, but it can be pretty tough to find, so it might be easier to make your own. It only took 24 hours to infuse, and the hardest part was zesting all of the limes. (8 of them!) The other flavors in there are really great. You’ve got ginger, almond, and toasted whole Caribbean spices like nutmeg, cloves, and allspice.
– 1 1/2 oz amber rum
– 1/2 oz dark rum
– 1/2 oz Lemon Hart overproof Demarara rum
– 3/4 oz pineapple juice
– 3/4 oz lime juice
– 1/2 oz Falernum
– 1/2 ounce Demarara simple syrup (Demarara sugar dissolved in equal part simmering water and cooled)
– Cherry for garnish
Drink Up! Doctor’s orders.
-The Drink Doctor
-2 oz Rye
-1/2 oz Dubonnet Rouge
-1/2 oz Amaro Nonino
-2-3 dashes Angostura Bitters
-2-3 dashes Tobacco Tincture
Stir ingredients with ice. Using a dropper, run a little more of the tincture around the inside of a chilled cocktail glass for extra tobacco aroma. Strain the drink into the glass w/ a large ball of ice (optional) and garnish with a twist of orange peel.
To make the tobacco tincture, fill a small jar with pipe tobacco and top with grain alcohol. Steep for 4 or more weeks and strain into a small dropper bottle for ease of use.
I gave this a try last night. It was good. I may try it again and sub more banana liqueur for simple syrup and throw a couple more dashes of absinthe into the drink. Bananas and absinthe: Tasty and very interesting combination!
Originally posted on swizzzlestick:
When I read about the Banarac on Liquor.com I knew I would try this drink. My sweetheart Eva gave me as an Easter present high quality ice ball moulds, so I can make now wonderful large ice balls which are ideal for such old-fashioned style drinks. And here is my slightly modified version of the Bananarac.
Absinthe, 1oz. Rye Whiskey, 1 oz. Cognac, 0.5 oz. Banana Liqueur, 0.5 oz. Simple Syrup, 2 dashes The Bitter Truth Aromatic Bitters, garnish: Lemon Peel
Swirl absinthe in a chilled rocks glass to coat the inside. Stir the remaining ingredients in a mixing glass filled with ice and strain into the rocks glass filled with a large ice ball. Twist a lemon peel over the drink and add to the glass.
This is a great New Orleans drink I found in an old book called “Famous New Orleans Drinks, and How to Mix ‘em”. It’s named after the French Quarter, actually. This is a good drink for those who like strong, whiskey-based drinks like Manhattans, Old-fashioned’s, and Sazeracs.
– 1 oz Cognac
– 1 oz Rye
– 1 oz Italian Vermouth
– 1 barspoon Benedictine
– 2 dashes Angostura Bitters
– 2 dashes Peychaud’s Bitters
Stir with ice and strain into a chilled rocks glass. Garnish with a twist of lemon peel.
I decided to change the format a little bit so I could get the drinks out faster, so here goes:
Stir rye, Punt e Mes, syrup, and bitters with ice. Strain into a chilled cocktail glass. Garnish with 1 or 3 figs, depending on your preference.
FIGS AND SYRUP
Fill a jar with dried figs. Add bourbon to fill in between, leaving a little room at the top. Pour in 1/2 cup of turbinado sugar. Cover the jar and allow it to sit in the fridge for 1 week, shaking at least once each day. At the end, you should have a nice, boozy fig syrup and some boozy fig garnishes. These are great in the winter when fresh cherries are out of season.
Drink up! Doctor’s orders.
-The Drink Doctor
I first had this drink at a place in downtown OKC called Ludivine. Ludivine is a nice little farm-to-table restaurant that also does some mighty fine craft cocktails. This drink was so good I had to try my hand at making it at home.
A Flip by itself is a classic drink made with a whole raw egg, red sherry, and simple syrup. It’s creamy, with a little bit of spice – kind of a desert drink almost. Ludivine has created this ingenious breakfast version, and I’ll admit that it does hit the spot on Saturday mornings!
THE BREAKFAST FLIP
– 1 1/2 oz Bacon Whiskey (see my recipe)
- 1 oz Gran Marnier
– 1/2 oz Maple Syrup
– 1 whole, raw egg
– 3-4 drops of curry tincture (optional)
Thoroughly beat the four ingredients in the bottom of a cocktail shaker w/o ice until the egg is well mixed in. Add ice and shake twice as hard and twice as long as you would for a margarita. If your hand doesn’t freeze to the side of the shaker, you aren’t trying hard enough! Strain into a chilled glass and garnish with a slice of bacon or cooked bacon lardon.
It’s got everything you need – bacon, eggs, oranges, syrup, and of course, booze. It’s not just part of a balanced breakfast; it IS the balanced breakfast! Just be sure to thoroughly shake this drink to fully emulsify the egg.
I recommend trying one to start the weekend or swinging by Ludivine for the original. For a twist, try replacing the Gran Marnier with Calvados, and maybe add an additional 1/4 oz of maple syrup if you like your drinks sweeter. The curry tincture is optional, but it does add a nice hint of spice.
Drink Up! Doctor’s Orders.
-The Drink Doctor