"Esquire The Grasshopper is cocktail book author Kara Newman's go-to nightcap. "It's creamy and minty green. If you substitute Brancamenta or Fernet, it adds a bitter chocolate flavor to it," says Newman. Ingredients 1 oz creme de menthe 1/2 oz green Chartreuse 1 oz clear creme de cacao 2 oz heavy cream 1/2 cup ice Mint leaves Directions Fill a cocktail shaker half way with ice. Add ingredients and shake. Strain the cocktail into a coupe. Serve immediately."
"Half an ode to New Orleans cocktail excellence and half a love letter to amaro, this cocktail is a remix of the vintage Vieux Carre recipe. Substituting Amaro Montenegro and Armagnac in this revamp gives this drink a more creamy vanilla and cinnamon flavor than the original. Ingredients 1 oz Rye 1 oz Armagnac 1/2 Sweet Vermouth 1/2 Amaro Montenegro (or your favorite amaro)"
""It has never left the menu, because we keep all our amaro and bitters in stock." If you want to indulge your senses in the ultimate taste test through the world of amaro, this cocktail will definitely do the trick. An added bonus is if you get your hands on all of these amaro and bitters to make this Sazerac, you'll be stocked up to make pretty much any digestif cocktail you can imagine."
Multiple cocktail recipes emphasize contrasting flavor profiles and approachable techniques. The Grasshopper combines creme de menthe, green Chartreuse, clear creme de cacao, and heavy cream for a creamy, minty nightcap. A Vieux Carré-inspired remix uses Rye, Armagnac, sweet vermouth, and Amaro Montenegro to add creamy vanilla and cinnamon notes. The 8 Amaro Sazerac blends a wide selection of amari and bitters to create a broad digestif tasting experience and provides a stocked bar for many digestif cocktails. Directions for each drink include shaking or stirring with ice, straining, and serving over appropriate glassware.
Read at www.esquire.com
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