Every so often I work up a new cocktail recipe. I’ll go through the archives and put them down here for your imbibulous pleasure.
The Pina Colloidal
During our summer outing in Greensboro Vermont with my inlaws we had some leftover ingredients from some dinner or other, which I combined with available spirits. It may be an actual Pina Colada, but perhaps not.
- 1 oz Myers Rum
- 1 oz Good Amber Rum
- 1 oz Pineapple Juice
- 1 oz Coconut Milk
- Juice from one Lime
Combine with slightly crushed ice, shake thoroughly, garnish with umbrella, slice of lime, and a cherry.
The Infused Cherry Manhatten
The trick here is to have a container of cherry-infused rye whisky.
- 2 oz Cherry-Infused Rye: Get a bag of cherries, remove pits and put in a half-gallon canning jar (or whatever). Fill with Old Overholt Rye Whisky and let sit for two weeks.
- 3/4 oz Averna
Shake in cocktail shaker and strain into martini glass, garnish with one of the post-infused cherries.
Post-Infused Cherry Sangria
Once you’ve finished drinking up the cherry-infused rye whisky fill the container back up with basic red wine and slice in a lime, lemon and orange. Let it sit for a few days at least.
Man that is some rockin’ sangria.