On the Town with Dale DeGroff
Sherry Cognac Cobbler
1 whole orange and 8 whole lemons to prepare lemon/ orange syrup
1 quart spring water
1 cup sugar
24 ounces fresh lemon juice
1 bottle Martell Cognac
- Using peeler, remove yellow portion of lemon peel and orange portion of the orange peel
- Pound sugar and lemon/orange peels together in bowl to extract oil, let sit for 3 hours, oil will wick out of the lemons (if they are fresh)
- Pour in pint of water, stir to dissolve
- Remove used lemon peels, add fresh lemon juice and Pedro Ximenez
- Add the bottle of Cognac and the second pint of water
At time of service: In a mixing glass filled with ice pour 2 1/2 ounces of the base ingredient. Shake with ice to chill and strain into goblet filled with cracked ice. Top with Berries and an orange and lemon peel.
1 ounce Absinthe
1 ounce water
2 dashes Anisette
Fill a mixing glass with crushed ice and roll once of twice to chill strain into a goblet filled with crushed ice. Splash with seltzer.
The Major Bailey
1 1/2 ounce Plymouth gin
1/2 teaspoon sugar
1/4 ounce lemon juice
1/4 ounce lime juice
several mint leaves and a mint sprig
Muddle the sugar and mint leaves in the bottom of a Delmonico glass with a splash of seltzer to help dissolve. Add the crushed ice and gin stir and garnish with mint sprig.
Jasper’s Planters Punch
Thanks Jasper La Frank, Thanks Steve Remsburg… and thanks Doc!
1 1/2 oz Appleton 12 year old Rum
float of Coruba Dark
1 1/2 oz Jasper’s mix
Cherry, pineapple spear, and sugarcane stick garnishes
Assemble the two ingredients in a medium highball glass with cracked ice. Stir to chill top with additional ice and float of Coruba rum. Garnish with the pineapple, cherry and sugarcane.
1 1/2 ounces Skyy Vodka
1/2 ounces of fresh lime juice
2 dashes Angostura Bitters
1 ounce Velvet Falernum Syrup
1 ounce fresh orange juice
Shake all the ingredients well with ice and stain into a chilled martini glass. Garnish with a flamed orange.