Red Hook
2 Rittenhouse Rye
.25 Maraschino
.75 Punt e Mes
Stir
Up
N&N
Vincenzo Errico at Milk & Honey, 2003
Ringo Toddy
1 Domaine Montreuille Calvados
.5 Yuzu Oleo
.5 Honey
>.5 Lemon
4 hot water
Clove studded lemon
Preheated coffee glass
Hot Toddy style
Marco Haines 2015
Remington
1.5 Wild Turkey Bourbon 101
.75 Cynar
.5 Cocchi di Torino
Flamed orange disk
Build OF Style
BFC
Bucket
Lucia Creed @ Prizefighter 2013
Rough End of the Pineapple
2 Plantation Stiggin’s Fancy Pineapple Rum
.5 Fennel Pollen Grenadine
.4 Grenadine
.1 Finochietto Fennel Pollen Liqueur
2d Scrappy’s Orleans Bitters
.25 Lime (squeezed)
1/2 Lime Shell
Star Anise
Stir, Little BFC, Chilled Bucket
Method:
Place .5 teaspoon Star Anise/ Cinnamon mix in cazuela
Lightly Torch, DON’T CARBONIZE IT.
Immediately cover with chilled bucket.
Stir cocktail.
Squeeze 1/2 lime into jigger for .25oz of juice.
Nestle star anise pod in center of spent lime shell
To smoke filled glass, add lime juice, LBFC, stained cocktail.
Wedge lime/star anise next to ice in glass.
Serve that shit fast.
The smoking mix is 60/40 cinnamon and star anise. Both were poached in simple syrup for several hours, then soaked in it for a day. The spices were strained out of the syrup, then dehydrated for almost 2 days. Yes, this method is directly bitten from Canon. For the record, we were the first people in Seattle to start smoking glassware with star anise, which several bars around town are now doing. For the record again, this is something Ashley and I first saw at The Office, in Chicago (March, 2015).
Marco Haines 2015
Right On Time
.5 Smith & Cross
.5 Uncle Val’s Botanical
.5 Meletti Amaro
.75 Fresh Strawberry Syrup
.5 Lemon
1.5 Cava
3ea Cucumber Slices in florette
Shake, Collins, cubes
Marco Haines 2016
Rough End Smoking Mix
450g Ceylon Cinnamon (Frontier Organic)
4K Cane Sugar
2K Water
Simmer 4 hours.
Sous vide 3 hours at 161 degrees.