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New York

Cocktail Prospectors: vote and/or just simply enjoy.

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  • Gold Rush

    Billie Keithley

    SAMPLE RECIPE ONLY – not to be voted on.
    (but a damn good one – thanks Billie!)

    1-1/2oz Breckenridge Bourbon
    2 Teaspoons Peach Jam (substitute jams like apricot, fig, blackberry, raspberry to your liking)
    2oz Apple Juice or Apple CiderTop with Ginger Ale

    Garnish/cinnamon stick, orange, peaches and a pinch of raw sugar.

    26 Votes
  • David Burke fabrick – Gilded Apple

    Jesse Marino

    1.5 oz Breckenridge Bourbon
    .5 oz Breckenridge Bitter Liquor
    .5 oz Apple Pie Shrub (Recipe in Instructions)
    2 Dashes Orange Bitters
    Ginger Beer

    Combine all but ginger beer in a shaker tin and shake vigorously 20x.
    Strain the cocktail into a rocks glass with fresh ice.
    Top with ginger beer, garnish with candied lemon peel and gold leafed apple slice.
    For the Apple Pie Shrub (Makes 1 quart):
    3 Cups apple cider vinegar
    2 Cups light brown sugar
    6 Sticks of canela (standard cinnamon is also fine)
    3 Large apples, cored and diced
    Place 3 cups of apple cider vinegar over high heat until boiling.
    Once the vinegar boils, let cool. Pour over the apples and cinnamon and seal inside of a quart container.
    Let sit for 24 hours.
    Strain vinegar to remove apples and cinnamon and combine with sugar.
    Bring to a boil, simmer 10 minutes stirring occasionally.
    Syrup will stay good for 1 month.

    12 Votes
  • SoHo Kitchen Gold Rush

    Jason Galang

    1.5 oz Breckenridge Bourbon
    1 oz Royal Tokaji
    .5 oz Yuzu

    Combine all ingredients into a shaker glass
    Shake for 10 seconds
    Strain into a Rocks Glass with Gold Nugget Ice
    Garnish with Lemon Zest using Microplane

    Gold Nugget Ice –
    Prepare 1st layer of ice (1/4 inch) in square molds and freeze(30 mins)
    Form Aluminum Nuggets and place on top of 1st layer and fill with water and freeze (30mins)
    Remove Nuggets to form a mold and fill with Honey and Lemon Zest
    Top with water and Freeze final layer

    Should use 2-3 cubes per serving

    1 Votes
  • David Burke Kitchen’s SoHo Kitchen – Breckenridge Smokey Boulevardier

    Jason Galang

    1 oz Breckenridge Bourbon
    1 oz Campari
    ½ oz Clove-Infused Punt-e-Mes Vermouth
    Garnish Rosemary

    Light Rosemary until smoking
    Cover with Snifter Glass
    Combine all ingredients into mixing glass
    Fill with Ice
    Stir for 10 seconds
    Invert Snifter and fill with fresh Ice
    Strain into Snifter and Garnish with Charred Rosemary from initial smoke

    10 Votes
 

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