Alcohol on Dan Tasse dot com

Sandstorm

Mon, 13 Jun 2022 06:20:00 +0000

3/4 oz mezcal

3/4 oz fernet branca

3/4 oz sweet vermouth

1/2 oz falernum

1/4 oz absinthe

star anise, cinnamon stick, orange peel

Light a cinnamon stick and star anise on fire. Invert a rocks glass over them to catch the smoke until it's cloudy. Mix all the ingredients with ice. Strain into smoked glass over one big ice. Garnish with an orange peel and singed star anise. dun nun nun nun nun

Source: https://cocktailsforendtimes.com/, though she had a more complicated name for it

Autumn Leaves

Mon, 13 Jun 2022 05:50:00 +0000

1oz pisco

1oz Drambuie

1/4 oz campari

1/4 oz lime juice

stir, strain, orange and lime wedge garnish

Source: https://www.thespruceeats.com/autumn-leaves-cocktail-recipe-759388

Anna and Matt Are Really Officiallymarried amaro

Sat, 21 May 2022 23:55:00 +0000

Group One
750ml 100-proof vodka
1 tbsp angelica root
3 tbsp orris root
3 tbsp gentian root
Peel of 1/2 grapefruit
Peel of a whole orange, with some flesh intact
1/2 tsp coriander seeds, crushed
1 tbsp dried hops
1 tbsp unsweetened cocoa
6 whole juniper berries
3 tbsp molasses

Group Two
1 cinnamon stick
2 cardamom pods, crushed
6 whole cloves
1 allspice berry, crushed
1 tsp dried anise seed

Group Three
1 whole vanilla bean
1 tbsp dark coffee or espresso beans
6 fresh sage leaves
1 sprig mint

Steep the first group, wait a week; add the second group, wait a week. Strain, add the third group, wait a few days. Dilute with syrup and water to taste. I ended up with about 600ml liquor, 200ml syrup, and 200ml water.

Made for my friends, fellow infusers, and blogger.com recipe bloggers Anna and Matt on their wedding! I tried lower-proof infusing this time; it was kind of nice, not as harsh, and didn't louche at all. I added a bunch of herbs - I don't remember what, kind of whatever I had around. It turned out pretty dark, in color and in taste.

Source: https://bevvy.co/articles/make-amaro/15339

Grapefruit orange bitters

Sat, 16 Oct 2021 23:51:00 +0000

Zest of 2 grapefruits

1/4 cup chopped dried grapefruit peel or orange peel

1/2 tsp gentian root

1 tsp coriander seeds

6 green cardamom pods, cracked

1 tsp dried hops

1 cup Spirytus 192-proof alcohol, or 2 cups 100-proof vodka

2 tbsp honey? Maybe simple syrup instead?

Combine everything except the honey. Store for 2 weeks, shaking daily. Strain out the solids, put the solids in a pot with water (3c minus the amount of alcohol used) and simmer 10 min. Store the water infusion for 1 week, shaking daily. Add everything together, add honey, store 3 more days.

(The books says add honey, but when I do, it doesn't really mix in. Maybe I should add it to the water infusion while it's hot, or maybe just use sugar/syrup.)

Source: Bitters by Brad Thomas Parsons

Punch Romaine

Thu, 21 Jan 2021 04:01:00 +0000

1 egg white

1 oz white rum

1/2 oz simple syrup

1/2 oz lemon juice

1 oz orange juice

champagne or sparkling wine

Shake everything but the wine without ice, then add ice and shake again. Pour over crushed ice in a snifter or rocks glass, top with wine, garnish with orange peel.

Source: Spritz by Talia Baiocchi and Leslie Pariseau

Celery Bitters

Wed, 21 Oct 2020 01:26:00 +0000

1/4 cup lemongrass, pale green parts only, roughly chopped (about 2 stalks)
1 teaspoon coriander seeds
10 mint leaves
1 allspice berry
1/2 teaspoon gentian root (cut, not powdered)
1/4 cup celery seed
1 cup celery, chopped
2 cups 100-proof vodka

Put the lemongrass, coriander, mint, allspice, and gentian root in a sealable glass jar. Muddle briefly to bruise and break the ingredients. Add the celery seed, celery, and vodka, then seal and shake. Let this mixture steep for 12 days, shaking daily.

Strain solids. Add 1/2 cup water and cook on medium for 5-7 minutes until it reduces slightly. Steep 2 more days. Strain.

Source: https://www.seriouseats.com/recipes/2012/04/homemade-celery-bitters-recipe-cocktail-ingredient.html

Brother Hal

Sat, 11 Jul 2020 04:53:00 +0000

3/4 oz white rum
3/4 oz mezcal
3/4 oz Green Chartreuse
3/4 oz falernum
3/4 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge

Shake. Serve over ice.

Source: https://www.liquor.com/recipes/brother-hal/

Ruby hearts

Sat, 11 Jul 2020 04:17:00 +0000

1 1/2 ounce mezcal
1/2 ounce Campari
3/4 ounce cinnamon simple syrup (add 6 cinnamon sticks as you make 1 cup simple syrup, let infuse for a couple hours to couple days)
3/4 ounce lime juice
4 ounces pale ale or bitter-ish IPA, or maybe 2oz sparkling water

Garnish: cinnamon stick

Shake mezcal, Campari, syrup, lime. Strain into another glass over fresh ice, top with beer or seltzer.

Source: https://www.liquor.com/ruby-hearts-cocktail-recipe-4797104

That rum and cynar drink

Wed, 29 Apr 2020 03:42:00 +0000

2 mint sprigs
1oz Cynar
1oz rum - book says white but I used Smith & Cross
1/4 oz absinthe, or less (book says Chartreuse
1/8 oz simple syrup
1/8 oz lime juice
1 dash Angostura bitters

Muddle 1 mint sprig. Add everything else, stir, strain into glass with other mint sprig for garnish. Also you can batch this.
Source: Amaro by Brad Thomas Parsons, called "the art of the choke" but edited

Scarecrow

Wed, 29 Apr 2020 03:39:00 +0000

1 1/2 oz Amaro Montenegro
1 1/4 oz bourbon
1/4 oz Fernet Branca
dash orange bitters
orange peel
Stir with ice, strain, garnish with orange.
Source: I don't know.

Corpse reviver #2

Wed, 29 Apr 2020 03:38:00 +0000

1oz gin
1oz Cointreau
1oz Lillet blanc (or Cocchi Americano, or Kina Lillet)
1oz lemon juice
dash absinthe
orange peel garnish

Rinse the glass with absinthe, toss. Shake everything else with ice, strain into that glass. Garnish with orange peel.
source: the internet somewhere, maybe here: https://www.thespruceeats.com/corpse-reviver-no-2-recipe-760015

"a smoky tree" amaro

Sat, 18 Apr 2020 04:20:00 +0000

5g angelica root
3g wild cherry bark
1g juniper berries
10g fresh mint
2g fennel
10g coffee seeds
3g dried ancho chile
half a vanilla bean
5g fresh thyme

Steep in alcohol, dilute with syrup and water. I did about 250g 120 proof, 250g water, 200g syrup. Next time I might do a little less syrup; it's like a Meletti or something, good with soda water but not on its own. Also, I used a whole vanilla bean and that was too much vanilla, I think.

source: started with this amaro recipe developer: https://docs.google.com/spreadsheets/d/1AhiRiem8g8Quiu_OruYpW2sxqpdqvNajwGk9833c734/edit#gid=627802162

Tasting Table amaro

Fri, 08 Feb 2019 06:43:00 +0000

350 milliliters 192-proof neutral grain spirit (such as Everclear; can substitute with high-proof vodka)
4 grams gentian root
5 grams bitter orange peel
2 grams dandelion root
3 grams licorice root
3 grams chamomile
3 grams cinchona bark
4 grams rhubarb root
Water and sugar

The measurements are approximate, as my 1 gram scale isn't really up to the task. I strained this one for a month, used 120 proof Everclear (lol california), and ended up with 325ml amaro, 150ml simple syrup, and 125ml water. I might use a little more water and less syrup next time, but it's close.

Also tried it with 75ml syrup and 250ml water and it was a bit too bitter.

Source: https://www.tastingtable.com/cook/recipes/how-to-make-amaro-recipe

Kurt Keydel's amaro

Sat, 24 Nov 2018 00:21:00 +0000

2 c grain alcohol (alcohol as high as possible), 3c neutral dry brandy, or 3c vodka
1 tsp of one or more of each the following dried roots: gentian root, angelica root, wormwood, orris root, galangal root, burdock root

1 vanilla bean or tbsp of vanilla bean extract
1-1/2 tsp Juniper berries (dried) approx 10-14 berries)
4 cardamom pods
4 cloves
1 tsp dried orange peel
1 cinnamon stick
1 sprig of rosemary (about 20 -30 leaves)
4-5 peppermint leaves
4-5 fresh sage, or 2-3 dried sage leaves
1/4 tsp saffron
1 tsp lemon balm (melissa oficianalis)
1 star anise – soak for 1-2 days and test. Star anise has an intense flavor and will overpower your mixture very quickly if you’re not careful. Keep infusing to taste.

1. Soak the bittering agents (the "1 tsp of one or more..." line) for 5-7 days in grain alcohol or 2 weeks in 80-proof vodka/brandy.

2. Remove the bittering agents; add the flavoring ingredients (everything else) and soak 2-3 days (except take star anise out after a day)
3. Strain, add simple syrup, distilled water, and white vermouth to taste.
4. (optional) Add mixture to small oak barrel and let it rest for 1 – 3 months, OR add toasted oak chips (about 3 tbsp) to mixture, and soak for up to 4 weeks

5. (optional) if after the mellowing period you wish to darken it further, you will need to create caramel coloring by heating granulated or brown sugar in a pan on the stovetop and dilute CAREFULLY and SLOWLY with boiling water. Add up to 1 oz of caramel coloring to darken your amaro more.

6. (optional) See the fining process in an earlier post (https://tickledpalate.wordpress.com/2012/10/06/italian-bitters-amo-amas-amat-amamos-amari/) if the mixture is too cloudy to your liking. You can let it settle for a few days and try to siphon off the clearer liqueur above any sediment.
Once it is clear, bottle it up. It will be certainly drinkable now, but will continue to mellow over the next few months. Store it in a cool dark cupboard.

Source: Kurt Keydel, https://tickledpalate.wordpress.com/2013/04/06/how-to-make-amaro-a-basic-recipe/

Dan's notes:
First try: 8oz 120pf alcohol, Gentian Orris Wormwood and Angelica bitterers, 150ml syrup, 150ml water. Sweet, versatile, pleasant.
Second try: 8oz 120pf, Orris and Wormwood, no rosemary or lemon balm, plus licorice and fennel. Might have oversteeped. 150ml syrup, 100ml water. Licorice is noticeable. Stronger overall.

Rite of Spring Amaro

Thu, 30 Aug 2018 05:33:00 +0000

1 tsp chopped dried orange peel

1 tsp anise seeds

6 green cardamom pods

1 tbsp wormwood

1 tbsp angelica root

1 tsp licorice root

1 tsp dried hyssop

1 tbsp dried hops

1 tsp dried artichoke leaf

1 tsp dried lemongrass

zest of 1 orange, 1 lemon, and 1 grapefruit, cut into strips

6 mint sprigs

6 fresh sage leaves

3 cups fresh high proof vodka, 151, or everclear

Combine, steep 3 weeks, add syrup and water to taste.

Source: Amaro by Brad Thomas Parsons

Attempts:
325ml 120pf, 175ml simple syrup, 250ml water - a little strong still but some neat flavors that are not as common in the rest of the ones I've been making.
325ml 120pf, 125ml syrup, 250ml water; without hops and lemongrass, with lemon thyme. Also pretty good.
200ml 120pf, 100ml syrup, 200ml water. Without sage, lemongrass and grapefruit; with rose flowers. A little less licorice, a little sweeter, though might be just my imagination.

Summer Solstice Amaro

Thu, 30 Aug 2018 05:30:00 +0000

1 tbsp chopped dried orange peel
1 tsp anise seeds
1 tsp grains of paradise
2 tbsp cinchona bark
1/2 cup dried cherries
2 oranges' zest, cut into strips
2 lemons' zest, cut into strips
6 fresh sage leaves
6 fresh basil leaves
3 cups high-proof vodka or 151 or everclear

simple syrup and water

Combine everything, steep 3 weeks. Add syrup and water to taste.
300 ml 120 proof + 125 ml syrup + 125ml water
250 ml 120 proof, 100 ml syrup, 100 ml water, with 1 tsp ground cinchona, 1 tbsp cherry bark, and 1 tsp gentian instead of the 2 tbsp cinchona, and with fresh strawberries instead of dried cherries - too sweet and "fresh" tasting, almost candy like.
Source: Amaro by Brad Thomas Parsons

Serious Eats amaro

Thu, 30 Aug 2018 05:10:00 +0000

1 teaspoon anise seeds
6 fresh sage leaves
6 fresh mint leaves
1 teaspoon fresh rosemary leaves (about 1 sprig's worth)
1 allspice berry
1/2 teaspoon whole cloves
1/2 teaspoon gentian root

3 cups 151-proof neutral grain spirit (see note)
sugar
water

Grind or mortar/pestle everything, put it in the alcohol, steep 3 weeks, shaking frequently.
Add simple syrup and water to taste.
I've tried:
325ml 151-proof alcohol, 125ml syrup, 425ml water. Turned out pretty well, wintery, spicy.
160ml 120-proof alcohol, 100ml syrup, 150ml water. Also turned out well.
210ml 80-proof alcohol, 75ml syrup, 125ml water. A little weak.

Source: Marcia Simmons, Serious Eats, https://www.seriouseats.com/recipes/2012/05/diy-amaro-homemade-amari-averna-recipe.html

Edit: also source: https://www.washingtonpost.com/recipes/amaro-cucciolo/13646/ - theirs has also the rind of 1 grapefruit. That one's from Jeff Faile, tested by Carrie Allan.

Popular Mechanics Amaro

Thu, 30 Aug 2018 05:07:00 +0000

750-ml bottle Spirytus Rektyfikowany, Everclear, high-proof vodka, or other strong neutral spirit

Quick-infusing stuff:
5 grams whole cloves
2 grams cinnamon bark
5 grams juniper berries
5 grams gentian root
5 grams cinchona bark

Slow-infusing stuff:
5 grams allspice
5 grams cardamom
10 grams orris root
10 grams fresh ginger
15 grams grapefruit peel
5 grams fresh rosemary
1 vanilla bean
5 grams rhubarb root
10 grams rosebuds
3 grams calendula buds
3 grams yarrow

Simple syrup (equal volumes sugar and water, melted)
Water

Put the quick-infusing stuff in the alcohol. Wait about 3 days, or whenever it smells/tastes pungent enough. Strain. Add the other stuff, wait about a week.
Add syrup until it's not bitter, then add water until it doesn't burn. I added about half as much syrup, and equally as much water, to 151-proof Everclear base. So, 300ml alcohol, 150ml syrup, 300ml water.

Source: Jacqueline Detwiler, Popular Mechanics, https://www.popularmechanics.com/home/food-drink/a18930162/how-to-make-amaro/