Ophelia No.12

OOpheliaNo12PHELIA NO.12

As served at the Ballet Austin Guild Preview Party in August 2015

  • 1 ½ oz GEORGE DICKEL NO.12
  • ½ oz pistachio orgeat
  • ½ oz key lime juice
  • ginger-peach soda
  • dehydrated key lime

Shake. Strain into long glass filled with fresh ice.

Splash ginger-peach soda. Garnish w/ dehydrated lime wheel

dehydrated lime wheels – Place key lime wheels on baking racks into 170 degree oven for 6 hours, rotating every 90 minutes. Allow to cool. Store in air tight container.

pistachio orgeat – Toast 1 cup pistachios and infuse 6 cups simple syrup for 8 hours. Add 25 dashes orange flower water.

ginger-peach soda – Equal parts ginger beer & peach soda

 

 

Pear of Aces

  • 1.5 oz Spicebox spiced Canadian whisky
  • .5-1oz St Germain liqueur
  • Perry (English-style pear cider)

Pour Spicebox and St Germain in the bottom of a pint glass. Add 6 oz or so of perry; stir gently but thoroughly. Add two ice cubes, and fill the glass the rest of the way with perry.

While I didn’t garnish this, a sprig of spice mint or Thai basil would be crazy good.

Jameson Irish Coffee

  • 1.5 oz Jameson Irish Whiskey
  • .75 oz Monin Spiced Brown Sugar Syrup
  • 4 oz Freshly brewed coffee
  • Unsweetened whipped cream

Stir together 1 ½ oz whiskey, ¾ oz Monin syrup and 4 oz coffee. Top with cream and garnish with cinnamon and/or nutmeg.

Irish Coffee

  • 1.5 oz Irish Whisky
  • 1 oz Raw Simple Syrup
  • 4 oz Hot Black Coffee
  • Cream

Place sugar syrup and whisky into glass and slowly pour in hot coffee. Pour heavy cream over the back of a spoon to float. Finished drink should look like a glass of Guinness, with the cream serving as the “head”.

True Blue Eggnog

  • 1 Bottle Balcones True Blue Corn Whiskey
  • 6 oz Maple Syrup
  • 6 oz Nux Alpina Walnut Liqueur
  • 32 oz Eggnog (more eggnog can be added to taste)

Mix ingredients together in a pitcher or punch bowl and allow to marry refrigerated for at least two hours. Top each serving with grated nugmeg and/or cinnamon.

 

from Lara Nixon of Balcones Distilling

Blue Blazer

  • 1.5oz Single Malt Scotch
  • 1.5oz Hot Water
  • 1 t Bar Sugar

In the bottom of a pewter mug or tankard, combine hot water and sugar to dissolve — it is recommended to make two at a time, using slightly more scotch than water. Add Scotch and ignite. Slowly and carefully pour about half of the contents from one mug to another, being careful pour about half of the contents from one mug to another, being careful not to extinguish the flame. Pass the mixture back and forth a few times, then pour into china cups that have been treated with the expressed peel of a lemon. Ideally, the drink will still be flaming. Extinguish flame with the bottom of the mixing glass and serve.