TUXEDO DRINK RECIPES

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AMARETTO SOUR RECIPE - NYT COOKING



Amaretto Sour Recipe - NYT Cooking image

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.”

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 7

1 1/2 ounces amaretto
3/4 ounce cask-proof bourbon, such as Booker’s
1 ounce fresh lemon juice
1 teaspoon rich simple syrup (2 parts sugar to 1 part water; see note)
1/2 ounce egg white, beaten
Lemon twist, for garnish
Brandied cherries, for garnish

Steps:

  • Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.

Nutrition Facts : @context http//schema.org, Calories 215, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 31 milligrams, SugarContent 19 grams

PAPER PLANE RECIPE - NYT COOKING



Paper Plane Recipe - NYT Cooking image

The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.

Provided by Robert Simonson

Total Time 2 minutes

Yield 1 drink

Number Of Ingredients 4

3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino
3/4 ounce lemon juice

Steps:

  • Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake vigorously for 15 seconds. Strain into a coupe glass.

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