Red Cow Cocktails
2oz Pink peppercorn infused vodka
5oz ginger beer
Pour vodka into copper mug, top with ice, fill with ginger beer. Garnish with lime wheel
Ex-Brother in Law
2oz Blackstrap Rum
2/3 oz Kiwi Shrub
1/2 oz falernum (house recipe is below but purchasing velvet falernum is an option as well)
Add all ingredients to a shaker, shake with ice and strain into a lowball glass over fresh ice.
2 1/2 oz Old Grand-Dad Bonded Bourbon
1 oz Marmalade
1/2 oz lime juice
1/2 oz lemon juice
2 droppers cherry bark vanilla bitters
1 egg white
spray angostura bitters
Combine all ingredients in a shaker tin and shake hard with ice for about 10 seconds. Strain back into one side of the shaker, discard ice and shake again without ice for about 10 seconds. Fine strain into a coup glass and garnish with a spray of angostura bitters.
Pink Peppercorn Vodka
5 grams pink peppercorns
Infuse 24 hours and strain
2 oz juice of ginger root
1 1/2 oz fresh lime juice
1 1/2 oz fresh lemon juice
1 1/2 oz simple syrup
1 1/2 oz demerara syrup
Combine all ingredients to make a Ginger syrup. Use 1 oz of ginger syrup to 3 oz of chilled soda water to make ginger beer.
10 Kiwi, peeled and cut into quarters
Equal weight sugar to kiwi fruit
Equal volume white wine vinegar to strained kiwi/sugar mixture
Place Kiwi and sugar together and macerate Cover mixture in the refrigerator over night. Strain through loose colander (there should be a lot of seeds) and add vinegar. This can be immediately strained through cheesecloth and used but it is better if it sets for 1-2 days and then strained. No matter what the flavors will meld better together over time.
Zest of 10 limes
3/4 cup unpeeled ginger root, diced
6 star anise
1/3oz orange blossom water
1/2 bottle (375ml about 1 1/2 cups) Wray & Nephew overproof rum
1/2 cup 2:1 simple syrup
Place all ingredients except sugar in a Mason jar and rest for 4 days. Strain through a mesh strainer and add simple syrup.