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Dec 14, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Party Bar: 9 bottles, 19 cocktails, $150, 1 hell of a party
By Kristin Schultz | Photos by Greg Rannells
Posted On: 02/02/2016   


What you need to bring the cocktail party home

Base Spirits
Eclipse Restaurant’s bar manager Seth Wahlman recommended these bottles because they’re affordable, work for mixing into cocktails and are also good to enjoy on their own.

* Broker’s London dry gin
* Rittenhouse rye whiskey
* El Dorado 5-year aged rum

Mixers and Garnishes
* Angostura bitters
* Sweet vermouth
* Dry vermouth
* Campari
* Grenadine
* Simple syrup (1 part sugar dissolved in 1 part water)
* Fresh-squeezed lemon juice
* Lemon peel
* Club soda
* Ice
* Sugar cubes

Equipment
* Jigger
* Boston shaker
* Long-handled spoon

All bottles and bar supplies are available at Randall's Wine & Spirits. 1910 S. Jefferson Ave., St. Louis, 314.865.0199; 14201 Manchester Road, Manchester, 636.527.1002, shoprandalls.com


Recipes

Old-Fashioned
1 serving

1 sugar cube
2 dashes Angostura bitters
2 oz. spirit (gin, whiskey or rum)
Lemon peel for garnish

• Place the sugar cube in a rocks glass, soak with the bitters, then muddle with a spoon. Add a large ice cube, pour in the spirit and stir. Garnish with the lemon peel.


Sour Family
1 serving

1½ oz. spirit (gin, whiskey or rum)
¾ oz. lemon juice
¾ oz. simple syrup

• Pour all ingredients in a shaker ¾ full of ice and shake 20 seconds. Strain into a cocktail glass.


Daisy Cocktails
1 serving

2 oz. spirit (gin, whiskey or rum)
1 oz. lemon juice
1 tsp. grenadine
½ tsp. simple syrup
Club soda

• Pour the spirit, lemon juice, grenadine and simple syrup in a shaker ¾ full of ice and shake 10 seconds. Strain into a Collins glass filled with ice and top with club soda.


Collins
1 serving

2 oz. spirit (gin, whiskey or rum)
1 oz. lemon juice
½ oz. simple syrup
2 oz. club soda
Lemon peel for garnish

• Combine the spirit, lemon juice and simple syrup in a shaker ¾ full with ice and shake 10 seconds. Strain into a Collins glass filled with ice, top with the club soda and garnish with the lemon peel.


Boulevardier
1 serving

1 oz. rye whiskey
1 oz. Campari
1 oz. sweet vermouth

• Pour all ingredients in a large glass ¾ full with ice and stir at least 20 seconds. Strain into a cocktail glass.


Martini
1 serving

3 oz. gin
½ oz. dry vermouth
Lemon peel for garnish

• Pour all ingredients in a large glass ¾ full with ice and stir at least 20 seconds. Strain into a cocktail glass, and garnish with the lemon peel.


Manhattan
1 serving

2 oz. rye whiskey or rum
1 oz. sweet vermouth
2 dashes Angostura bitters
Lemon peel for garnish

• Pour all ingredients in a large glass ¾ full with ice and stir at least 20 seconds. Strain into a cocktail glass, and garnish with the lemon peel.


Old Pal
1 serving

1 oz. rye whiskey
1 oz. Campari
1 oz. dry vermouth

• Pour all ingredients in a large glass ¾ full with ice and stir at least 20 seconds. Strain into a cocktail glass.


Americano
1 serving

1 oz. Campari
1 oz. sweet vermouth
Club soda
• Fill a Collins glass with ice, add Campari and vermouth, then top with club soda.


Negroni
1 serving

1 oz. gin
1 oz. Campari
1 oz. sweet vermouth

• Pour all ingredients in a large glass ¾ full with ice and stir at least 20 seconds. Strain into a Collins glass filled with ice.




Old-Fashioned
Eclipse Restaurant’s Seth Wahlman
Makes 1

INGREDIENTS

1 sugar cube
2 dashes Angostura bitters
2 oz. spirit (gin, whiskey or rum)
Lemon peel for garnish

PREPARATION

• Place the sugar cube in a rocks glass, soak with the bitters, then muddle with a spoon. Add a large ice cube, pour in the spirit and stir. Garnish with the lemon peel.

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