Recipe: Father’s Day Cocktails 2013
Father’s Day is just around the corner, and what better way to say thanks to the old guy who bailed you out of so much trouble when you were younger than with a nice relaxing drink? You know it’s the right thing to do! Here’s a few suggestions we tested out over the past several days which may cancel out that horrible tie you got him last year.
Sapphire Snake in the Glass
1.5 oz. Bombay Sapphire East
1/2 oz. Lemongrass infused Snake Shochu
3/4 oz. Cinnamon infused Martini Rosso
3/4 oz. fresh mandarin juice
Pinch of Mandarin spiced tea
Lemongrass stalk garnish
Sprinkle spiced tea over lit match or flame to toast onto cocktail. Shake and serve on the rocks.
The Thistle Whistle
2 oz. Brugal 1888 rum
.25 oz. Bittermans apricot brandy
2 dashes Angostura bitters
1 dash Regan’s orange bitters
Stir all ingredients in a cocktail tin until chilled. Strain into a rocks glass over large ice cubes. Garnish with a dried apricot and lemon peel.
Dad’s Dry Daiquiri
2 oz. Brugal Extra Dry rum
1 oz. fresh lime juice
.75 oz. simple syrup
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.
1 1/2 part Jim Beam Black bourbon
1/2 part yellow chartreuse
1/2 part Velvet Falernum syrup
1 1/2 part pineapple juice
Shake all ingredients with ice until well blended. Strain over loosely packed crushed ice in a double highball glass. Garnish with a sugar cane stir stick and pineapple.