indulge-undermine:

Let’s call that the Dirty Margarita. Yeah, I know, aren’t they all. Like this:
1 1/2 oz tequila reposado 1/4 oz Fernet Branca 1/4 oz maraschino liqueur 1/2 oz grapefruit juice 1/4 oz lemon juice 1/4 oz agave syrup
Shake hard with ice until nice and cold, then strain into a rocks glass over a big ice cube. Sprinkle a pinch of seasoned salt on top of the ice cube; here I used this “alderwood smoked salt” which was quite nice, but a variety of things might work. You could garnish with a lemon slice if you like that kind of thing.
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indulge-undermine:

Sarsaparita
1 oz reposado tequila 1 oz grapefruit juice 1/2 oz lemon juice dash of orange bitters 3 oz sarsaparilla
Shake everything except the sarsaparilla with ice and strain into a largish chilled coupe or margarita glass. Add sarsaparilla and garnish with grapefruit peel, lemon wedge or salt, as you prefer.
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indulge-undermine:

Ain’t got a name for this one, folks, but it goes like this: 3/4 oz reposado tequila 3/4 oz lemon juice 3/4 oz simple syrup 1/2 oz mole bitters (mine’re homemade, but you can maybe find Bitterman’s Xocolatl Bitters if you don’t also live in the sticks) 1/4 oz angostura bitters
Shake all ingredients with ice and strain over a fresh ice cube in a rocks glass; garnish with a swathe of orange peel. That’s a ton of bitters to use in one drink, especially when they’re technically non-potable (i.e. http://www.kindredcocktails.com/review/cocktails-with-lots-of-non-potable-bitters), but a true gourmet never shies away from a new taste treat.
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indulge-undermine:

Oh friends, I am up to no good.
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thestraightup:

Remember the Maine: @MixologyMonday #Rye #CherryHeering #SwtVermouth #Absinthe @MixologyMonday
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indulge-undermine:

a-couple-o-cocktails:

onemorefoodblog:

Bourbon Sour1 oz. Bourbon1 oz. “Fat Washed” Campari1/2 oz. Fresh Squeezed Lemon Juice1/2 oz. Honey Simple SyrupLemon TwistOh, yes… I’m getting all “mixologist” on you now.  ”Fat washing” spirits.  (By the way “Fat Washing” is a terrible name for adding pork fat to a drink.  I prefer “Bacon Infusing” it sounds so much more artisanal).  I got the idea from seeing this video and decided since I recently made my own bacon that it would be a great way to find a new and interesting use for it (other than eating it which of course I’ve been doing a lot of - it’s amazingly good.)To “Fat Wash” / “Bacon Infuse” the Campari:So for the “fat washing” (“bacon infusing”) of the drink - render down two enough bacon to get you one fluid ounce of rendered bacon fat (it shouldn’t take more than two pieces to get you this).  Add that to 5 ounces of Campari bitters.  Then cover it, and put it in the freezer for a few hours.  When you’re ready, remove the “fat washed” Campari from the freezer, and scoop out the top layer of rendered fat which will have risen to the top.  Pour the remaining Campari through a fine mesh strainer into another cup for storing.To make the drink:Pour the bourbon, the Campari, and the honey syrup into a cocktail shaker.  Using a vegetable peeler, peel off a twist of lemon zest from the lemon, and then squeeze the fresh lemon juice into the shaker.  Add ice to the shaker and shake well.  Strain and serve over ice.  Gently squeeze the lemon zest over the drink, and rub it gently on the rim of the glass and drop it in.  So… did it taste like bacon?  Yes.  Kind of.  It tasted a lot like bourbon and Campari with a hint of bacon and lemon and honey.  Overall I’d call that #winning.  Not a bad drink at all… 

For all you bacon lovers out there…

Wow; fat-wash the *Campari*. That would not have occurred to me.
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indulge-undermine:

A little help, internet: what to call this arrangement?
1 oz bourbon1 oz sweet vermouth1 oz limoncello 
stir with ice and pour over a single large ice cube, or serve straight up; garnish with a lemon peel. So, if you start with a Negroni (as you should!) and then substitute bourbon for gin (as you should!), you get a Boulevardier. This new drink takes a next step, substituting my (somewhat bitter) homemade limoncello for the Campari. The result is less bitter than a Boulevardier, but still not too sweet, with a nice light freshness from the citrus and plenty of complexity from the vermouth. I was thinking of calling it the Fannullone, supposedly the Italian translation of le flâneur….
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indulge-undermine:

Harvest Moon
1 1/2 oz rye 1 oz Lillet Blanc (homemade in this case) 1/2 oz apple brandy 1/2 oz Green Chartreuse 2 dashes angostura bitters
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indulge-undermine:

The Strangest Alcoholic Beverages Ever to Touch a Human Tongue
You may pride yourself on your ability to hold your alcohol, but would you sip on vino infused with snakes and scorpions? How about a tonic of three-day-old mice? Here are some of the weirdest alcoholic drinks we’ve come across. Some sound delicious, while others you’d have to be drunk to down…
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indulge-undermine:

Got a tip tonight about the Old Pal, but the dry vermouth is completely gone. Instead, and maybe as a reaction to that running-dog Missouri Mule the other night, this is a Left Hand: 1 1/2 oz bourbon 3/4 sweet vermouth 3/4 Campari 3 big dashes of chocolate mole bitters Stir with ice and strain into a sophisticated glass. Garnish should be cherries but I’m outta those too - making more tonight though if I’ve got the steam! Anyway, really just a tiny variation on the Boulevardier, but the spicy and earthy (homemade) mole bitters really work wonders with Campari. A few weeks ago I was lucky enough to visit The Varnish in LA - I asked for something “bitter and brown” and this is what they brought me. Recommended!
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