Volume 3 Menu Flashcards

Question

Spellspoke

Answer 1

``` 2 kaffir lime leaves 2 dashes Boston Bitters 0.75 oz lime juice 0.75 oz cane syrup 0.25 oz ginger syrup 2 oz Hibiscus-infused Jameson Black Barrel ``` Method: Shaken Glassware: Bar glass/ cracked ice Garnish: Nutmeg Origin/History: Jillian Vose, The Dead Rabbit, Fall 2014

Answer 2

0.5 tsp Cinnamon Bark Cordial 0.5 oz Meletti Amaro 0.75 oz Blandy's Malmsey Madeira 0.75 oz Bulleit Rye 1 oz Pierre Ferrand 1840 Cognac Method: Stirred Glassware: Nick & Nora Garnish: Lemon Oils Origin: Greg Buda, Dead Rabbit NYC, 2014

Answer 3

``` 5 dashes DD Pimento bitters 1 oz Fig cordial 3 oz tea (black tea, chicory, black cardamom, mace) 1 oz oloroso sherry 3 oz Malmsey Madeira 2 oz Dewars 12 ``` mix and heat up in Sous Vie serve in mug with nutmeg

Answer 4

``` 1 Dash Aromatic Bitters 0.5 Tsp Cinnamon Syrup 0.5 oz Campari 0.75 oz Green Chartreuse 0.75 oz Cocchi Torino 0.5 oz Bowmore 12 1 oz Green Spot Irish Whiskey ``` Method: Stirred Glassware: Nick & Nora Garnish: Flamed Orange Twist Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred

Answer 5

``` 2 dashes green peppercorn tincture 3 dashes bay leaf tincture 1 tsp cane syrup 0.25 oz amere nouvelle 0.5 oz yellow chartreuse 2 oz grilled pineapple infused bols barrel-aged ``` Method: Stirred Glassware: Old Fashioned, Large Ice Cub Garnish: Lemon Oils Origin: Greg Buda, Dead Rabbit, Volume 3, 2015, Winter Stirred

Answer 6

``` 2 dashes Angostura Bitters 1 oz Biz (2 falernum, 2 citron sauvage, 1 pamplemousse) 0.5 Tsp St. Elizabeth Allspice Dram 1 oz Appleton Reserve Jamaican Rum 1 oz Teelings Small Batch Irish Whiskey ``` Method: Stirred Glassware: Old Fashioned, Big rock Garnish: Grapefruit oils Origin: Greg Buda, Dead Rabbit, 2015, Volume 3, Winter Stirred

Answer 7

``` 2 dashes Boston Bitters 2 dashes Peychaud's bitters 0.25 oz Dolin Genepy 0.5 oz Creme de Poire 0.75 oz Cocchi Americano 0.75 oz Le Morton Calvados 0.75 oz Knappogue Castle 12yo Single Malt Method: Stirred Glassware: Nick & Nora Garnish: Lemon Oils Origin: Jack McGarry, Dead Rabbit NYC, 2014 ```

Answer 8

``` 3 Dashes Boston Bittahs 1 Tsp Bend Biz (2 cane syrup: 1 giffard vanille) 0.25 oz Clear Creek eau-de-vie de Pomme 1 oz Dolin Blanc 1 oz Brugal Extra Dry 1 oz Saffron-infused Banks 5 ``` Method: Stirred Glassware: Nick & Nora Garnish: Lemon Oils Origin: Greg Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

Answer 9

``` 3 Dashes Peychaud’s Bitters 0.5 Teaspoon Cane Syrup 0.25 oz Verjus 0.25 oz Ginger Picon 0.25 oz Creme de Noyeau 1 oz Oloroso Sherry 1 oz Remy Marin 1738 Cognac ``` Method: Stirred Glassware: Nick & Nora Garnish: Lime Twist Origin: Jack McGarry, Dead Rabbit, Volume 3, 2015

Answer 10

``` 2 Dash Jerry Thomas Decanter Bitters 0.75 oz Lemon 0.25 oz Beet Syrup 0.5 oz Raspberry Syrup 0.5 oz Dubbonet Rouge 2 oz Jameson Black Barrel Irish Whiskey ``` Method: Shaken Glassware: Sour Glass Garnish: Toasted Fennel Salt Half Rim Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Shaken

Answer 11

``` 2-3 dashes chipotle tincture 2-3 dashes Tiki Bitters 0.5 oz Aveze Gentiane 0.75 oz lemon juice 0.75 oz mango juice 0.75 oz tamarind syrup 1 oz Bacardi 8yo 1 oz Old Forester Bourbon ``` Method: Shaken Glassware: Punch Glass Garnish: Nutmeg Origin: Jack McGarry, Dead Rabbit, 2015, Fall Shaken

Answer 12

1 Dash Aromatic Bitters 0. 75 oz Lemon 0. 75 oz Vanilla 0. 75 oz Macadamia Nut Syrup 0. 5 oz Manzanilla Sherry 0. 5 oz Avua Amburana Cachaca 1. 5 oz Boomsma Jonge Genever Method: Shaken Glassware: Smash Garnish: Nutmeg Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015, Winter Shaken Inspiration: I only recently tried the Boomsma Oude Genever, but as soon as I did I knew it would work well with a split base of the aged Cachaca. Being that both spirits aren’t aged extremely long, I felt a sour style drink was best. The Vanilla, Macadamia and Manzanilla sherry all work together to give a creamy mouth feel and offset the spirits and citrus. This drink tastes like cake…in a good way.

Answer 13

2 Dashes Absinthe 0. 75 oz Lime Juice 0. 75 oz Vanilla Syrup 0. 25 Pastille Menthe 0. 75 oz American Fruits Black Currant Cordial 1. 5 oz Citadelle Gin Method: Shaken Glassware: Punch Glass / ice nugget Garnish: None Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken Inspiration: I really like the contrast between Absinthe and Black Currant. To make things more interesting the menthe played well with the absinthe, as it did in the “Shades of Green”. Gin was a no brainer here, especially with the many botanicals used to make Citadelle’s elegant Gin.

Answer 14

``` pinch salt 2 Drops TerraSpice Sassafras Tincture 2 Dash Angostura Bitters 0.75 oz Lemon Juice 1 oz Vanilla Syrup 0.5 oz Medium Dry Sack Sherry 0.75 oz Redbreast 12 0.75 oz Siembra Azul Reposado Tequila ``` Soda Top Method: Short shake with KD Glassware: Bar glass / cracked ice Garnish: Soda Top, Nutmeg Origin: Jillian Vose, Volume 3, Dead Rabbit, 2015, Fall Shaken Inspiration: I never really worked with Sassparilla before, so after getting a sample of extract from Terra Spice, I took this ingredient and created a cocktail that tasted like an adult cream soda. Vanilla and the beautifully rich Siembra Azul Reposado and Sherry finished Redbreast did the trick.

Answer 15

``` 1 Dash Tiki Bitters 0.25 oz Montenegro Amaro 0.5 oz Cane Syrup 0.75 oz Framboise eau de vie 0.75 oz Bushmills Black Bush top with Champagne ``` Method: Built, light stir Glassware: Julep Glass, cracked ice Garnish: Champagne, Mint, Berries, Nutmeg, Powdered Sugar Origin: Jillian Vose, Volume 3 2015, Summer Stirred Inspiration: Champagne Cobbler

Answer 16

2 Dash Absinthe 0. 5 oz Braulio Amaro 0. 75 oz Clear Creek Cranberry Liqueur 0. 75 oz House Sweet Vermouth 1. 5 oz Power’s Signature Method: Stirred Glassware: Nick & Nora Garnish: Orange Oils Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Inspiration: Being that this drink is for fall, nothing screams fall more than cranberry, and Clear Creek makes a phenomenal liqueur. To cut through the liqueur the bitter Braulio Amaro and Absinthe fit the bill. The drink was still a bit one dimensional so I lengthened it with our house sweet vermouth.

Answer 17

2 Dashes Orinoco Bitters 0.5 Teaspoon Acid Phosphate 0.75 oz Mulled PX & Creole Shrub Syrup 2 oz Teeling’s Small batch Irish Whiskey Method: Built, Add Hot Water Glassware: Sour Glass Garnish: Nutmeg Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Winter Stirred Inspiration: I made a mulled Grand Marnier syrup a few years ago and I haven’t been Mulled with Orange Peels (10), Cloves (10 whole) , Cinnamon Bark (1 oz) , Cane Sugar )10 oz, PX (15 oz), 2 Bay leaves

Answer 18

0.25 oz aveze 0.25 oz apry 0.5 oz dolin blanc 0.75 oz manzanilla sherry 0.5 oz Green Spot 1 oz Don Amado mezcal Method: Stirred Glassware: Nick & Nora Garnish: Grapefruit oils Origin: Gregory Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

Answer 19

3 Muddled Blackberries 0. 75 oz Lemon Juice 0. 25 oz Macadamia Syrup 0. 5 oz Orange Sherbet 0. 5 oz Santa Teresa Rhum Orange 0. 5 oz House Maraschino 1. 5 oz Remy Martin 1738 Cognac Method: Shaken Glassware: Punch Glass / ice nugget Garnish: Orange Oils Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015 Inspiration: Sidecar Variation for summer. Rum based curaçao gives funk, blackberries color and sharpness, maraschino gives nutty and dries out the drink.

Answer 20

``` 10 Muddled Blueberries 0.75 oz Lemon Juice 0.25 oz Cinnamon 0.5 oz Orgeat 0.25 oz Pimento Dram 0.5 oz Late Vintage Port 2 oz Sheep Dip Blended Scotch Whiskey ``` Method: Shaken Glassware: Punch glass / Ice Nuggy Garnish: None Origin: Jillian Vose, Dead Rabbit Volume 3, 2015, Summer Shaken Inspiration: Sheep like to eat blueberries——haha, just kidding. This drink started as a simple scotch sour with blueberries, cinnamon and pimento dram gave spice and port gives a brighter fruit to add to the blueberry. I thought Scotch was a great choice for this bright and slightly sweet cocktail as a lot of people don’t associate Scotch with fruity cocktails. Notes: Need to clarify orgeat and less sweet…or serve on crushed ice and keep 0.75 orgeat

Answer 21

1 Teaspoon House Kirsch 0. 5 oz Lemon Juice 0. 75 oz Granny Smith Apple Juice 0. 25 oz Vanilla Syrup 0. 5 oz Poppy Seed Syrup 1. 5 oz Louis Royer Force 53 Cognac Method: Shaken Glassware: Champagne Flute Garnish: Champagne Top Origin: Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken Inspiration: I wanted to make a french 75 variation that had a bit more balls. Louis Royer is definitely capable of that. Apple and Lemon are no brainer.

Answer 22

``` 2 Dash Absinthe 2 Dash Mole Bitters 1 Teaspoon Cane Syrup 0.25 oz Apry 0.75 oz Cocchi Torino 0.5 oz Arbol Chili-infused Old Forester Bourbon 1.5 oz Amontillado Sherry ``` Method; Stirred Glassware: Nick & Nora Garnish: Orange Oil Origin: Jillian Vose, The Dead Rabbit, Fall 2014

Answer 23

``` 1 Dash Tiki Bitters 2 Dashes Absinthe 0.5 oz Lemon .25oz Cane Syrup 0.5 oz Cinnamon Bark Syrup 0.5 oz Pineau des Charentes 1 oz Lairds Applejack 1 oz Jameson Black Barrel Vanilla Soda Top ``` Method: Shaken Glassware: Mustache Cup & Ice Nugget Garnish: Nutmeg Origin: Long Thai, Dead Rabbit NYC, 2015, Volume 3, Fall Shaken

Answer 24

2 dashes regans 6 orange bitters 0. 25 oz earl grey tea syrup (2:1 cane) 0. 25 oz Byrrh 0. 5 oz Cardamaro 1. 25 oz yellow spot Method: Stirred, topped with Champagne Glassware: Flute Garnish: Lemon Oils Origin: Greg Buda, Dead Rabbit, Volume 3, 2015, Spring Stirred

Answer 25

``` 2 Dashes Absinthe 0.75 oz Cocoanib infused Campari 0.5 oz White Cacao Marie Brizard 0.5 oz Giffard Banane 2 oz Redbreast ``` Method: Stirred Glassware: Nick & Nora Garnish: None Origin: Jillian Vose, Volume 3 Dead Rabbit, 2015, Summer Stirred

Answer 26

2 Dashes Orinoco Bitters 0. 75 oz Lemon Juice 0. 5 oz Cane Syrup 0. 5 oz Cointreau 1. 5 oz Black Dirt Bonded Applejack Method: Shaken Glassware: Sour Glass Garnish: Orange Oils Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Fall Shaken Inspiration: I created this drink for the Manhattan Cocktail Classic last year. It’s a sidecar with a really fragrant and beautiful bonded apple brandy made in Warwick New York. Using cane instead of simple syrup gives a great mouthfeel and complexity and adding bitters gives depth.

Answer 27

2 Dash Celery Bitters 0. 25 oz Yellow Chartreuse 0. 75 oz Dry Vermouth 0. 5 oz Linie Aquavit 1. 5 oz Power’s John’s Lane Method: Stirred Glassware: Nick & Nora Garnish: Lemon Oils Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Summer/Spring Stirred Inspiration: I wanted to show the versatility of Irish whiskey, so I aimed to make a savory and dry Manhattan style drink. This drink is a bit of a weird one, but for someone who likes gin martini’s this is a great way to introduce them to Irish Whiskey.

Answer 28

0.75 oz lemon juice 0.5 oz apple juice 0.75 oz dill seed syrup 0.25 oz creme de menthe 0.5 oz Aquavit 2 oz Absolut Elyx Vodka Method: Shaken Glassware: Punch Glass / Ice Nugget Garnish: None Origin: Jack McGarry, Dead Rabbit, Volume 3, 2015, Summer Shaken

Answer 29

``` 2 Dash Peychaud's Bitters 0.75 oz Campari 0.5 oz Combier Pamplemousse Rosé 1 oz Lillet Rosé 1 oz Tullamore Dew Phoenix ``` Method: Stirred Glassware: Rocks glass, big rock Garnish: Grapefruit oils Origin: Jillian Vose, Dead Rabbit, Summer 2014 Inspiration: Negroni Variation. Ever since Lillet Rosé came on the market the trio of the bright and bitter campari and sweet grapefruit liqueur have been great friends. I chose Tullamore Dew Phoenix as the base because of it’s higher proof to stand up to the floral notes.

Answer 30

``` 4 dash orinoco bitters 4 dash absinthe 0.5 oz Pierre Ferrand Dry Curacao 1.5 oz House Sweet Vermouth 1.5 oz Bulleit Rye ``` Method: Stirred Glassware: Nick & Nora Garnish: Orange Oils Origin: Jack McGarry/Jillian Vose Summer 2014, Volume 3—Winter Stirred

Answer 31

``` 2 Dashes Dale DeGroff Pimento Bitters 1 Teaspoon Cinnamon Bark Syrup 0.25 oz Pierre Ferrand Dry Curacao 0.75 oz Alvear Pale Cream Sherry 0.75 oz Cocchi Americano 1.5 oz Toasted Sesame infused Powers Gold Label ``` Method: Stirred Glassware: Nick & Nora Garnish: Lemon oils Origin: Jillian Vose, Dead Rabbit, Summer 2014

Answer 32

2 Dash Dill Tincture 0. 5 oz Lemon Juice 0. 75 oz Carrot Juice 0. 75 oz Fennel Syrup 0. 75 oz Linie Aquavit 1. 75 oz Old Forester bourbon Method: Shaken Glassware: Bar Glass, cracked Ice Garnish: Nutmeg Origin: Jack McGarry/Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Shaken

Answer 33

``` 1 Whole Egg 1 dash Aromatic Bitters 0.5 oz Orgeat 0.25 oz Cacao 0.5 oz Merlet Piore Liqueur 0.5 oz Heavy Cream 0.5 oz Pear Eau-de-Vie 1.5 oz Power’s Gold Label ``` Method: Shaken Glassware: Absinthe Glass Garnish: Nutmeg Origin: Jesse Vida, Dead Rabbit, Volume 3, 2015, Winter Shaken SIMILAR CLASSICS: FLIP SIMILAR PREVIOUS MENU DRINKS: INDEPENDENCE DAY, STEAMBOAT, MARE ISLAND

Answer 34

``` 2 dashes absinthe 0.25 oz amaro cio ciaro 0.25 oz cacao 0.5 oz dry vermouth 0.5 oz Carpano antica 0.75 oz siembre azul reposado 1 oz powers Johns lane ``` Method: Stirred Glassware: Nick & Nora Garnish: Orange Twist Origin: Jesse Vida, Dead Rabbit, Volume 3 SIMILAR CLASSICS: LA ROSITA, PERFECT MANHATTAN, BROOKLYN, GREENPOINT (MODERN CLASSIC, SAM ROSS), REDHOOK (MODERN CLASSIC, VINCENZO ERRICO, M&H), CAROLL GARDENS (MODERN CLASSIC, JOAQUIN SIMO) PREVIOUS SIMILAR MENU DRINKS: COLD BLOOD, YANKEE SULLIVAN, MISFIRE, REVOLVER

Answer 35

``` whole egg barspoon apple butter 3 dashes DD Pimento Bitters 3 dashes mace tincture 0.25 oz demerara 0.5 oz cinnamon cordial 0.75 oz half & half 1 oz DR cask ale 1 oz Power’s John’s Lane Irish Whiskey 1 oz Laird's Applejack ``` Method: Double Shaken & Strain Glassware: Nog Glass & Ice Nugget Garnish: Nutmeg Origin: Gregory Buda, Dead Rabbit, Volume 3, 2015, Winter Shaken SIMILAR CLASSICS: FLIP, BEER FLIP PREVIOUS SIMILAR MENU DRINKS: GENERAL HARRISON, BALTIMORE EGGNOG, RENOUNCEMENT

Answer 36

``` 2 Dashes Absinthe 1 tsp coco lopez 0.25 tsp Matcha Green Tea powder 0.5 oz pineapple Juice 0.5 oz Pistachio Syrup 0.5 oz Creme de Cacao 0.25 oz half and half 0.5 oz Apricot Eau de Vie 1 oz Green Spot ``` Method: Shaken Glassware: Tiki Mug / pebble ice Garnish: Nutmeg Origin: Long Thai, Dead Rabbit, Volume 3, 2015, Winter Shaken SIMILAR CLASSIC: PINA COLADA, MAI TAI Matcha Green Tea Coco Lopez—1 Tablespoon Green Tea Powder:1 Can—put in blender