RECIPES

ANTHONY’S WEEKLY BARTENDING VIDEO



THE IMBIBLE MILLENNIAL OLD FASHIONED



Created in celebration of our 1,000th performance of
“A Spirited History of Drinking”

In a mixing glass half-filled filled with ice, add:

1½ oz. Angel’s Envy Bourbon Whiskey
½ oz. Drambuie Scotch Liqueur
¼ oz. Barrow’s Intense Ginger Liqueur

Stir well to chill and dilute.
Strain into an old fashioned glass filled with fresh ice, add:

2 dashes Regan’s Orange Bitters

Garnish with a fresh lemon peel expressed over the top and slid into the glass.

 

A SPIRITED HISTORY OF DRINKING









Shandy

In a pint glass, add:

8 oz. Coney Island Overpass IPA
4 oz. Ginger Ale

Creamsicle Old Fashioned

In a rocks glass filled with ice, add:

2 oz. Bourbon Whiskey
¼ oz. Monin Vanilla Syrup
2 dashes Regan’s Orange Bitters

Stir well to chill and dilute.

Blue Bottle Gin and Tonic

In a tall glass filled with ice, add:

1 oz. Blue Bottle Gin
4 oz. Seagram’s Tonic Water
Squeeze fresh Lime Juice

Stir gently, garnish with a lime wedge.

 

DAY DRINKING














Imbible Bloody Mary

In a pint glass filled with ice, add:

1½ oz. Citrus Vodka
1 squeeze fresh Lemon Wedge
1 dash Salt
1 dash Pepper
1 dash Worcestershire Sauce
1 dash Tabasco Sauce
1 dash Old Bay Seasoning
1 pinch grated Horseradish
4 oz. V8 Juice Blend

Garnish with a cheddar block, pepperoni slice, and pickled vegetables.

Irish Coffee

In an Irish Coffee glass, add:

1½ oz. Tullemore DEW Irish Whisky
½ oz. Simple Syrup
4 oz. Coffee

Stir, top with:

1 oz. thickened Heavy Cream

Plum Bellini

In a Champagne flute, add:

2½ oz. Prosecco
2½ oz. Plum Nectar

 

CHRISTMAS CAROL COCKTAILS























Lager Syllabub

In a shaker tin half-filled with ice, add:

1 oz. Apple Brandy
2 tbsp. Sugar
3 oz. Milk
2 oz. Half and Half
1 oz. fresh Orange Juice
¼ tsp. Vanilla Extract
3 scrapings Lemon Zest
1 sprig fresh Rosemary

Shake until the cream is thickened, add:

4 oz. Coney Island Lager

Swirl gently to incorporate.
Strain into a wide glass.
Garnish with two shavings fresh nutmeg.

Drambuie Drinking Chocolate

In a heated urn, add:

1 gal. hot water or milk
32 oz. Cocoa Powder
16 oz. Chocolate Syrup

Stir well.
In a mug, pour:

1 oz. Drambuie

Fill with drinking chocolate from the urn.
Garnish with 3 mini-marshmallows.

Friesling and Fred Wine Ice Cream

In a bowl, add:

1 pint Coconut Milk
1 pint Riesling or Cabernet Sauvignon Wine
4 oz. Vanilla Simple Syrup

Mix well.
Pour into KitchenAid blender bowl.
Turn blender on low.
Slowly pour in liquid nitrogen.
Mix until frozen and vapor no longer emerges from bowl.
ALWAYS USE PROPER SAFETY EQUIPMENT!

 

RUM AND PIRATES















Classic Bacardi Daiquiri

In a mixing tin half-filled with ice, add:

½ oz. Simple Syrup (equal parts granulated sugar and water)
2 oz. Bacardi Superior Rum
Juice of 1 fresh Lime

-Shake until the tin is frosted.
Strain into a rocks glass over fresh ice.

The Imbible Zombie

In a mixing tin half-filled with ice, add:

1 oz. Bacardi 8-Year Aged Rum
1 oz. Myers’s Dark Rum
½ oz. Falernum
¼ oz. Pernod
2 oz. Mango Nectar
Juice of ½ fresh Lime
½ oz. Torani Brown Sugar Cinnamon Syrup
¼ oz. Grenadine
2 dashes Angostura Bitters

Shake until the tin is frosted.
Strain into a hurricane glass over fresh ice.

Brown Sugar Cinnamon Bumbo

In a mixing glass half-filled with ice, add:

1 oz. Bacardi Superior Rum
4 oz. Water
½ oz. Torani Brown Sugar Cinnamon Syrup

Stir well to chill.
Strain into a rocks glass over fresh ice.