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ASSORTED RECIPES

These are MY recipes or variants- created for my friends and for this website.

The Elliot Spritzer* - A couple of versions:
created by Chris Carlsson, SpiritsReview.com

Original (Quite bitter, especially at the end!)

 

 

 

 

 

 

1/2 oz Campari
1 oz absinthe
3 oz champagne


Pour the Campari into a champagne flute.
Float 1 oz of Absinthe (I prefer the Kubler Clear/white).
Float the champagne over all of it. (The absinthe will mix with the champagne).

Another method to make it is to add the Absinthe and champagne first then put the Campari in the bottom using a turkey baster or other syringe type device to layer it below the other ingredients.You can sweeten this up by adding sugar or simple syrup to the absinthe before hand.

This is basically a Death in the Afternoon variant. Of course, the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Campari (a bitter, blood red end).

*named for the former New York governor

The Elliott Spritzer (sweeter version)
created by Chris Carlsson, SpiritsReview.com

1/2 oz of Campari
1 oz St Germain Liqueur
1 oz absinthe (Use Lucid Absinthe)
3 oz champagne

Pour the Campari into a champagne flute
Mix the St Germain, champagne and absinthe together, then float over the Campari.

Another method to make it is to add the mix first then put the Campari in the bottom using a turkey baster or other syringe type device (marinade hypo) to layer it below the other ingredients.

Of course the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Campari (a bitter, blood red end).

The Elliott Spritzer (Another sweeter version)
created by Chris Carlsson, SpiritsReview.com

1/2 oz of Aperol
1 oz St Germain Liqueur
1 oz absinthe (Use Lucid Absinthe)
3 oz champagne

Pour the Aperol into a champagne flute.
Mix the St Germain, champagne and absinthe together, then float over the Aperol.
.
Another method to make it is to add the mix first then put the Aperol in the bottom using a turkey baster or other syringe type device (marinade hypo) to layer it below the other ingredients.

Of course, the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Aperol (a bitter end).

Anita Huffington

3/4 oz Try Box New Make Whiskey
1 oz Green Chartruese
1 oz Luxardo Maraschino Liqueur
1 oz fresh lime juice

Pour into shaker over ice
Shake for 30 seconds to dilute and chill a bit more than usual
Strain into cocktail glass

China Clipper
created by Chris Carlsson, SpiritsReview.com

3 oz Aviation Gin
1/2 oz Luxardo Maraschino Liqueur
1/4 oz Loft Ginger Liqueur or Alchemia Ginger Vodka
1/4 oz Lemon Juice


Combine over ice in shaker. Shake with vigor for 30 seconds.
Strain into martini glass. Garnish with lemon peel.

Great Pumpkin
created by Chris Carlsson, SpiritsReview.com

4 oz Bombay Sapphire Gin
1 oz Aperol Bitters
1/2 oz VSOP Cognac

Combine over ice in shaker.
Shake with vigor for 30 seconds.
Strain into martini glass.
Garnish with lemon peel.

Enjoy!

Had a request for a cocktail for a new doctor going to South America
Came up with a few variations of a twist on the Last Word:

La Medica
created by Chris Carlsson, SpiritsReview.com

1 oz Macchu Pisco Pisco
1 oz Luxardo Maraschino
1 oz Green Chartreuse
1 oz Fresh Lime Juice

Shake with ice 20 - 25 seconds
Strain into chilled cocktail glass

La Medica Grande
created by Chris Carlsson, SpiritsReview.com
Use above
Fill champagne flute 1/3 full
Fill rest with champagne ( your choice based on sweetness preference)

Last Word with Feeling
created by Chris Carlsson, SpiritsReview.com

1 oz Gin
1 oz Luxardo Maraschino
1 oz Green Chartreuse
1 oz Fresh Lime Juice

Shake with ice 20 - 25 seconds
Fill champagne flute 1/3 full
Fill rest with champagne ( your choice based on sweetness preference)

Base makes 3 cocktails

Regan Gin Fizz
created by Chris Carlsson, SpiritsReview.com

(Variation on of course Ramos Gin Fizz)
Named after Gary Regan - the ONLY reason being that Gary always tells me I have to much time on my hands when I indulge in strange or pointless projects- no other reasons expressed or implied.

2 oz Aviation Gin
1oz agave syrup,
.5 oz fresh lemon juice,
.5 oz fresh lime juice.
1 egg white
1.5 oz human breast milk (hind milk is best)
2 dashes of Sabbathday Lake Shakers' Rose Water
Shake madly with ice for 2 minutes.
Read the rest of the story at:
http://www.halogenlife.com/stories/2984-world-breastfeeding-week-time-for-a-cocktail

The Pitbull
created by Chris Carlsson, SpiritsReview.com
(now added to the New 75th Annivesary Edition of the Mr.Boston Official Bartenders Guide).


1 oz ounce Buffalo Trace White Dog
3/4 ounce fresh lemon juice
1 teaspoon of bar / castor / superfine sugar (dissolves more easily than regular sugar) or 1 0z of simple syrup
1 small egg white

Shake for about 30 seconds to froth the egg white and dilute a bit (remember this is 125 proof spirit )

Strain into coup glass and garish foam with 3 drops of Bitters (float the bitters on the foam)
For a little flair you can use a toothpick to draw the bitters into patterns but you may lose the flavor texture if you make them too thin)

El Tibio
created by Chris Carlsson, SpiritsReview.com
(now added to the New 75th Annivesary Edition of the Mr.Boston Official Bartenders Guide).


1 cup hot Earl Grey Tea
1/2 oz Diplomatico Reserva Rum
1/4 oz Domaine de Canton
1 tsp Honey

Build in A toddy glass
Lemon or cinnamon stick, lemon peel wrapped around cinnamon stick and dash of Creole Bitters add a nice touch optional (Thanks to Alexander Velez for these ideas !)

Salinger

3/4 oz Try Box New Make Rye
1 oz Green Chartruese
1 oz Luxardo Maraschino Liqueur
1 oz fresh lime juice

Pour into shaker over ice
Shake for 30 seconds to dilute and chill a bit more than usual
Strain into cocktail glass

 

The Ultra Light
created by Chris Carlsson, SpiritsReview.com

A variation/cross between a Perfect Martini (1930's style) and the Aviation Cocktail, using Fee Bro's. Bitters instead of Maraschino liqueur and lemon juice.

4 oz Citadelle Gin
1/4 oz Noilly Prat Sweet Vermouth
1/4 oz Noilly Prat Dry Vermouth
2-4 dashes Fee Bro's. Lemon Bitters (to taste)
2-4 dashes Fee Bro's. Cherry Bitters (to taste)


Pour all ingredients into cocktail shaker over ice. Shake vigorously for 30 seconds. Strain into chilled martini glass. Garnish with lemon zest.

Enjoy!

Violet Ray
created by Chris Carlsson, SpiritsReview.com

Not content with the average Cosmopolitan (and feeling it has been done to death), we decided to fool with it and give it a distinctive twist.

4 oz Absolut Citron
1 oz Crème Yvette
1/2 oz Grand Marnier

Pour ingredients over ice in cocktail shaker. Shake for 25 seconds, stain into two chilled martini glasses.

(Optional: garnish with 3-4 fresh Violet petals)

You can also use a champagne float to make a Violet Ray Royale (prefer drier champagne to dial back sweetness personally)

An Aviation Pisco Variation
created by Chris Carlsson, SpiritsReview.com
2 oz Macchu Pisco
.5 oz lemon juice
1/4-1/2 oz Luxardo Maraschino Liqueur
1/4 oz Creme de Violette
Shake gin, lemon and luxardo with ice. Strain into a cocktail glass.
Drizzle the Creme de Violette into glass
Garnish with cherry
You can also choose to sweeten with agave or a little simple syrup

Another (Cognac) Aviation Variation
created by Chris Carlsson, SpiritsReview.com
2 oz Macchu Pisco
.5 oz lemon juice
1/4-1/2 oz Luxardo Maraschino Liqueur
1/4 oz Camus XO Borderies Cognac
Shake gin, lemon and luxardo with ice. Strain into a cocktail glass.
Float the Camus XO Borderies Cognac
Garnish with cherry
You can also choose to sweeten with agave or a little simple syrup

Spring Feeling Pisco Variation
(Spring Feeling is basically a Last Word without the Maraschino)
created by Chris Carlsson, SpiritsReview.com
2 oz Macchu Pisco
1 oz Chartruese (either green or yellow your choice)
1 oz lime or lemon Juice

An Aviation Cognac Variation
created by Chris Carlsson, SpiritsReview.com
2 oz Gin 209
.5 oz lemon juice
1/4-1/2 oz Luxardo Maraschino Liqueur
1/4 oz Camus XO Borderies Cognac
Shake gin, lemon and luxardo with ice. Strain into a cocktail glass.
Float the Camus XO Borderies Cognac
Garnish with cherry
You can also choose to sweeten with agave or a little simple syrup