PAPER PLANE COCKTAIL GARNISH RECIPES

Name: Honey Bourbon Cider Cocktail
Cook time: 10 min
Total time: 10 min
Yield: 2 cocktails
Ingredients: 2 tablespoons finely chopped fresh ginger; 10 fresh mint leaves, plus more for garnishu00A0; 1 ounce honeyu00A0; 1 1/2 ounces fresh lemon juiceu00A0; 3 ounces bourbonu00A0; 4 ounces sparkling apple cider, such as Martinelli's; 2 Gala apple wedges

HONEY BOURBON CIDER COCKTAIL RECIPE - FOOD NETWORK

Honey Bourbon Cider Cocktail Recipe - Food Network image

Provided by Valerie Bertinelli

Categories beverage

Total Time 10 minutes

Cook Time 10 minutes

Yield 2 cocktails

Number Of Ingredients 7

Ingredients

2 tablespoons finely chopped fresh ginger
10 fresh mint leaves, plus more for garnish
1 ounce honey
1 1/2 ounces fresh lemon juice
3 ounces bourbon
4 ounces sparkling apple cider, such as Martinelli's
2 Gala apple wedges

Steps:

Combine the ginger, mint and honey in a cocktail shaker. Muddle the mixture until the ginger and mint leaves break down and become fragrant. Add the lemon juice and bourbon along with some ice and shake to combine.
Add ice to 2 rocks glasses. Divide the bourbon mixture between the glasses, then top off each glass with sparkling apple cider. Garnish with the apple wedges.

TOM COLLINS RECIPE - NYT COOKING

Tom Collins Recipe - NYT Cooking image

The Tom Collins is perhaps the ultimate highball and one of history’s most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well with both types of the spirit. (Old Tom only recently became available again, thanks to the clamoring of mixologists.) A peculiar methodology is used in mixing up a Tom Collins. Though it contains fresh juice, which usually dictates that the drink must be shaken, it is nonetheless often built in the glass in which it is served. But shaking the drink and then straining it into an ice-filled highball works as well, and arguably leads to a better integrated cocktail.

Provided by Robert Simonson

Number Of Ingredients 6

Ingredients

2 ounces Old Tom or London Dry gin
1 ounce simple syrup
3/4 ounce lemon juice
Soda water
Lemon wedge, for garnish
Cocktail cherry, for garnish

Steps:

Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled highball. Top with soda water. Garnish with lemon wheel or wedge and a cherry.

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TOM COLLINS RECIPE - NYT COOKING

The Tom Collins is perhaps the ultimate highball and one of history’s most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well with both types of the spirit. (Old Tom only recently became available again, thanks to the clamoring of mixologists.) A peculiar methodology is used in mixing up a Tom Collins. Though it contains fresh juice, which usually dictates that the drink must be shaken, it is nonetheless often built in the glass in which it is served. But shaking the drink and then straining it into an ice-filled highball works as well, and arguably leads to a better integrated cocktail.
From cooking.nytimes.com
Reviews 5

Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled highball. Top with soda water. Garnish with lemon wheel or wedge and a cherry.

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Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man. As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix. He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past. Given all the alterations, he might have given the cocktail a new name, but decided against that. “There wouldn’t have been any point,” he said. “There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.”
From cooking.nytimes.com
Reviews 5
Calories 215 per serving

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AMARETTO SOUR RECIPE - NYT COOKING

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