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Irish Manhattan

I have created several riffs on the Classic Manhattan using Irish Whiskey. While rye and bourbon are the classics in the Manhattan, I don’t see any reason not to try an Irish Whiskey. Specifically the Tullamore Dew 10 year old Single Malt. As I’ve noted before, the Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. Just the depth of flavors that blend with vermouth. This time I used Carpano Antica Vermouth  The flavors of this vermouth work perfectly with the Tullamore Dew. For the bitters, I substituted our Doc Elliott’s MixologyTM Walnut Bitters which highlight the flavors of the Whiskey and Vermouth as well as bringing a soft finish.

Ingredients
  • 2 oz Irish Whiskey
  • 1 oz Carpano Antica
  • ¼ oz Grand Marnier
  • 2 dashes Doc Elliott’s MixologyTM Walnut Bitters
  • Brandied Cherry for garnish
  • Orange peel for garnish
Instructions
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients, except the garnishes, in a mixing glass with ice and stir to combine and chill
  3. Double strain into chilled cocktail glass
  4. Add the cherry, express the orange peel over the drink and float the peel

Cheers!




Walnut Manhattan

This Manhattan combines the spice of good Bourbon, the rich, earthy Carpano Antica’s tastes of herbs, spice, and slight bitterness, with the added touch of sweetness from the Grand Marnier… all enhanced with the warming notes of Doc Elliott’s MixologyTM Walnut Bitters.  If this is a bit too sweet on the finish for your taste, add 1 – 2 drops Doc Elliott’s MixologyTM Actually Bitter Orange Bitters.

Ingredients
  • 2 oz Bourbon
  • 1 oz Carpano Antica
  • ¼ oz Grand Marnier
  • 2 dashes Doc Elliott’s MixologyTM Walnut Bitters
  • 1 – 2 Drops Doc Elliott’s MixologyTM Actually Bitter Orange Bitters (Optional to taste)
  • Brandied Cherry for garnish
  • Orange peel for garnish
Instructions
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients, except the garnishes, in a mixing glass with ice and stir to combine and chill
  3. Double strain into chilled cocktail glass
  4. Add the cherry, express the orange peel over the drink and float the peel

Cheers!


 




Walnut Old Fashioned

 

Whether it’s a cold, snowy Winter’s evening, or a warm Spring afternoon, a well-crafted Old Fashioned is an excellent libation.  Our Walnut Old Fashioned features the spice of a good Rye Whiskey and the warming notes of Doc Elliott’s MixologyTM Walnut Bitters.  We use agave syrup since its early sweetness matches the bitter profile of our Walnut Bitters.  The flavors are slight sweetness followed by spicy Rye and walnut.  The finish is soft and smooth.  Here’s the recipe:

Walnut Old Fashioned

  • 2 oz Rye Whiskey
  • 1 barspoon of Agave Syrup – to taste
  • 4-5 dropper fulls of Doc Elliott’s MixologyTM Walnut Bitters
  • Lemon peel for garnish

Instructions

  1. Chill a single old fashioned glass with ice and water
  2. Combine all ingredients, except the garnish, in a mixing glass with ice and stir to chill
  3. Strain into the chilled old fashioned glass over fresh ice.
  4. Express the lemon peel over the drink and float the peel.

Cheers!


 




Doc Elliott’s MixologyTM Bitters

Doc Elliott’s Mixology™ Bitters is the result of my years of creating cocktail flavorings such as syrups, infusions and, yes, bitters.  All are complex and unique.  Each is produced by hand from natural ingredients creating the perfect addition to your craft cocktails.

Coffee Pecan Bitters

Doc Elliott’s Coffee Pecan Bitters are the perfect enhancement to your favorite bourbon, rye, rum, whiskey, tequila, or Irish Whiskey cocktail.  It is particularly good with Old Fashioned and Manhattan style drinks. Continue Reading…

 

 

 

 

 

 

 

 

Olive Bitters

Do you love Martinis?  Whether you prefer Gin or Vodka, you’re going to love Doc Elliott’s Olive Bitters. Continue Reading…

 

 

 

 

 

 

Actually Bitter Orange Bitters

Doc Elliott’s Mixology™ Actually Bitter Orange Bitters are the ideal balancing act!  The intense flavors of citrus and orange, and a wonderfully long bitter finish provide the flawless addition to your cocktails.  Just a few drops elevate your most amazing cocktails to consummate symmetry with that superb hint of citrus. Continue Reading…

 

 

 

Ask for Doc Elliott’s Mixology™ Bitters at your favorite Liquor store.  In San Antonio ask at Alamo Liqueurs.  In Dallas head over to Pogo’s Wine and Spirits.  Or Shop now.

Cheers!


 




The Reverse Manhattan

A low alcohol treat….the fruity richness of Carpano with spicy rye and a touch of coffee, pecans & chocolate.  Perfect on a crisp Autumn evening!

  • 2 oz. Italian Vermouth such as Carpano Antica
  • 1 oz. Rye Whiskey
  • 1 Bar spoon Coffee Liqueur
  • 1 Dash Doc Elliott’s Coffee Pecan Bitters
  • Maraschino cherry for garnish
  1. Chill a cocktail glass with ice and water
  2. Combine first 3 ingredients in a mixing glass with ice & stir to chill
  3. Strain into chilled glass
  4. Garnish with the maraschino cherry

Cheers!


 




Doc’s Dirty Martini

Whether you like your Martini with Gin or Vodka, and dirty or down right filthy, Doc Elliott’s Olive Bitters is the secret to making this Dirty Martini deliciously savory.

  • 2 oz. London Dry Gin or Vodka
  • 1/2 oz. Dry Vermouth
  • 1/4 – 1/2 oz. Olive Juice or Brine to taste
  • 1 – 2 Dashes Doc Elliott’s Olive Bitters
  • Garnish with olives
  1. Chill a cocktail glass with ice and water
  2. Combine ingredients, except garnish, in a mixing glass with ice then stir to chill
  3. Strain into chilled cocktail glass
  4. Garnish with olives

Cheers!


 




Coffee Pecan Old Fashioned

This Old Fashioned is best described as a bite of pecan pie, a taste of coffee, a nibble of dark chocolate, and a sip of fine bourbon.  Always a hit at the events and pop-ups we’ve done, it is one of my personal favorites. Simple to make, you can easily adjust the sweet/bitter balance. I prefer a high rye bourbon with this cocktail, but you should use your favorite.

The flavor profile of Doc Elliott’s Mixology™ Coffee Pecan Bitters is bitterness and spiced coffee on the front, soon followed by pecan with notes of dark chocolate as the bitterness rapidly fades.  The finish is coffee, pecan, and chocolate.  For this reason, we use agave, which is fructose, bringing sweet to the beginning then quickly fading, making it the perfect complement to our Coffee Pecan Bitters in our Coffee Pecan Old Fashioned,

Ingredients:
  • 2 oz. Bourbon
  • 5-6 Dashes Doc Elliott’s Coffee Pecan Bitters
  • 1/2 – 1 barspoon Agave Nectar – to Taste
  • Orange peal for garnish
Directions:
  1. Chill a single Old Fashioned glass with ice and water
  2. Combine all of the ingredients, except the garnish, in a mixing glass with ice and stir to chill
  3. Strain into chilled glass with fresh ice
  4. Express the orange peel over the drink and float the peel

Cheers!


 




Veridian – an Elegant Gin Martini

 

This beautiful Martini combines the herbal qualities of Gin and Chartreuse.  We used Gin Mare, which has a balanced juniper note and is distilled from olives, among other botanicals, all of which play perfectly with Doc Elliott’s Olive Bitters.

The nose presents juniper with touches of woodiness, herbs and citrus. The taste is soft juniper with citrus, herbs and a hint of anise.  The finish is savory from the Olive Bitters with a bit of spice.

Ingredients:
  • 1 1/2 oz Gin Mare
  • 1/2 oz Quality Dry Vermouth (or 1/4 oz Dry and 1/4 oz Bianco Vermouth)
  • 1 bar spoon Chartreuse
  • 1 Dash Doc Elliott’s Olive Bitters
  • Olives for garnish
Directions:
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients, except the garnish, in a mixing glass with ice
  3. Stir to combine and chill
  4. Double strain into chilled cocktail glass

 


 




Doc’s Classic Gin Martini

I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth.  Whatever your favorite ratio, try combining Dry and Bianco 50/50 for the Vermouth.

This is a play on the Perfect Martini.  One that combines both dry and sweet Vermouth.  Rather than sweet Vermouth, I used bianco, combining Carpano Dry and Carpano Bianco. I was hooked.  These two styles of  Vermouth have become my go-to for anything calling for ‘dry.’  At first the Carpano Bianco seems slightly sweeter than the usual premium dry Vermouth.  I attribute this to the rich wine flavor that comes through along with citrus and a little tropical fruit.  The Carpano Dry is a bit surprising. The nose is wine, lemon, candied fruit and spices, but the taste is bone dry.  Alone, or in combination, these fortified wines are amazing.

I have used London Drys, Herbal, and “American Style”.  I like them all!

When it comes to the garnish, I think that citrus and olives, individually or together, drastically enhances this martini.

Doc’s Classic Martini

  • 1 1/2 oz. Gin – You’re favorite premium brand
  • 1/4 oz. Carpano Dry Vermouth
  • 1/4 oz. Carpano Bianco Vermouth
  • Dash of Doc Elliott’s Olive Bitters
  • Olives and/or Lemon peel for garnish
  1. Chill a cocktail glass with ice and water
  2. Combine the gin, vermouth’s and bitters in a mixing glass with ice and stir to chill
  3. Strain into chilled cocktail glass
  4. Garnish with Olives and/or Lemon peel

Cheers!


 




Icy Fingers – a Frozen Martini

IcyFingers

I had read about freezing martinis and thought it would be fun to try.  Frozen martinis are nothing new, but my various recipes turned into an interesting experiment.  Just to set things straight, a “frozen martini” is not a slushie like a “frozen margarita.”  It is a batched martini, placed in a bottle and put in the freezer.

So, why freeze a martini?  Well, a frozen martini is colder than ice and bone dry with a silky-smooth mouth feel.  As the temperature of a drink decreases, so do the flavors of sweet, sour, and bitter, while the taste of salt or brininess increases.  Herbal and floral flavors also change with some increasing and others decreasing. These changes can be amazing – both good and bad!  More on that in a minute.

Classic Dry Martini with olives on black background. CopyspaceBatching cocktails makes sense for events, pop-ups and even when entertaining at home. The ability to pour a craft cocktail from a bottle really helps when you are “in the weeds” bartending.  It’s also nice at home when you would like a little more but don’t want to make a whole martini.

There are a couple of caveats. First is your freezer. Even if you have a commercial freezer, you need to have a freezer thermometer. The temperature needs to remain stable at around 50 F.  A temperature of 00 – 70 F will allow you to serve a cocktail at 25%-30% ABV.  Prior to attempting to freeze your martinis you need to measure your freezer’s temperature at various times of the day.  It will probably be coldest in the morning when it hasn’t been opened.  The coldest temperature is the one you will use to calculate your batches’ ABV.

The second caveat is that liquids lowered to subfreezing temperatures tend to form ice. There are a few things you can do to make this occur less often.

Martini cocktail on counter bar.

  • Keep the ABV close to 30%. This will give you a little margin of error.
  • Shake the bottle really well to thoroughly mix your batch before freezing.
  • Avoid bumping or jarring the bottle once it’s frozen.
  • Use a screw cap or cage top bottle. Don’t use a bottle with a cork.  Removing the cork will create a slight vacuum in the bottle.  Enough to turn the batch to ice.

When your batch does ice, (and it will happen), just set it on the bar and let it warm up.  Add a little gin and refreeze the batch.

When selecting your gin, I recommend a London Dry.  At least choose something that is not overly herbal or floral.  I’ve settled on Botanist.  The subtle salinity really works when frozen.  For an example of what doesn’t work, I tried Gompers Gin.  I really like Gompers.  It makes a great Martini or G&T.  But there is a subtle flavor of pear in Gompers that when frozen, overwhelms every other flavor.  So much for that batch.

House Martini SignOur recipe:

Ingredients:

  • 1 1/2 oz. Botanist Gin
  • 1/4 oz. Dry Vermouth
  • 1/4 oz. Bianco Vermouth
  • Short dash Doc Elliott’s Olive Bitters

For a 500 ml Batch with a freezer set to 50 F, this calculates to:

  • 300 ml Gin
  • 50 ml Dry Vermouth
  • 50 ml Bianco Vermouth
  • 100 ml water
  • 4 dashes Doc Elliott’s Olive Bitters

Use this spread sheet to calculate your batch volumes:  ABV Batch Freeze Calc

A 20% dilution will make the drink a little strong but allows you to freeze it without icing.  The spread sheet’s freezing calculation is only accurate for an ABV of 20% – 34%.  It uses the fact that the freezing point of alcohol is a strait line in that ABV range.

Lastly, remember to freeze your glassware!

To serve:

  1. Pour desired volume of Frozen Martini into a frozen cocktail glass
  2. Garnish with olives

Cheers!