Went to the liquor store Sunday to pick up a bottle of Italian white to go with dinner. Came home sans wine, but with a bottle each of peach and rhubarb bitters.
The bitters brought to mind receipe I saw last year for making amaretto by roasting peach pits and soaking them in cognac.
The Peach Pit
Stir well with ice:
1.5 oz cognac
1.5 oz amaretto
10 dashes peach bitters
Tuesday, May 31, 2011
Monday, May 23, 2011
When you don't have cloves...
I had some leftover pineapple juice Friday night that I wanted to use up. I found a recipe for pineapple drink that calls for muddling cloves. Well, I couldn't find whole cloves, but I did find a bottle of Fee's whiskey barrel bitters, which worked very well with the pineapple.
Shake over ice and strain:
2 oz. pineapple juice
1/2 oz. lemon juice
2 oz. rum (I used Barbancourt 4-star)
1 oz. St-germain
10 dashes whiskey barrel bitters.
Garnish with sage leaf.
Shake over ice and strain:
2 oz. pineapple juice
1/2 oz. lemon juice
2 oz. rum (I used Barbancourt 4-star)
1 oz. St-germain
10 dashes whiskey barrel bitters.
Garnish with sage leaf.
Subscribe to:
Posts (Atom)