Lemon Water Ice

For Lemon Water Ice:

• 2 cups sugar
• 2 cups water
• 1 cup fresh lemon juice
• zest from 2 lemons

Combine water and sugar and heat until sugar is dissolved to make a simple syrup. Let cool to room temperature, then add the lemon juice and zest. Chill and then process in an ice cream maker.

While this is pretty simple to make in an [ice cream maker][1], if you don’t have one you can place it in the freezer and stir every half hour or so until it becomes slushy. Tasty even outside of cocktails.

Rusty Nail

Like Smoky Scotch? Have a Rusty Nail:

• 2 ounces good smoky Scotch
• 1 ounce Drambuie

Combine in a small rocks glass on a couple of lumps of ice and swizzle. Garnish with a lemon twist.

I don’t like peaty Scotches. I’m not saying they are bad, it’s just that I don’t care for them. I know that some people seek them out, which has resulted in high peat bottlings such as the Peat Monster, but they just aren’t my thing. De gustibus non est disputandum.

Tom Collins

In search of refreshment? Have a Tom Collins:

• 2 ounces gin
• 1 ounce fresh lemon juice
• 1 ounce simple syrup
• Soda water

Combine all except soda water in an iced cocktail shaker. Shake and strain into a highball or collins glass with 2 or 3 lumps of ice. Top with soda water. Garnish with a cherry and an orange wheel.

I am on vacation this week, but since I’m addicted to work this means that I’m taking a week off to work on the farm. After spending about seven hours on a tractor, I was in search of refreshment, and nothing quite hits the spot like a Tom Collins.

Whiskey Sour

Adding to my confusion, it’s the Whiskey Sour:

• 2.00 ounces bourbon or rye whiskey
• 1.00 ounce fresh lemon juice
• 0.75 ounce simple syrup
• Soda water

Combine all except soda water in an iced cocktail shaker. Shake and strain into a 6-ounce sour glass. Top with soda water. Garnish with a cherry and a lemon twist.

When I cross referenced this with the Death & Co., they had a different recipe:

The Sazerac

By special request, it’s The Sazerac:

• 1 teaspoon absinthe or pastis (Herbsaint, Pernod or Ricard)
• 1 teaspoon simple syrup
• 3 to 4 dashes Peychaud’s Bitters
• 3 ounces rye whiskey (Sazerac 6 year is a fine one)

Chill an old-fashioned glass. Coat the inside of the glass with the absinthe or pastis, leaving a slight puddle in the glass bottom. Add the simple syrup and bitters. In a separate mixing glass, combine the whiskey and the simple syrup with ice and stir. Strain the contents of the mixing glass into the old-fashioned glass. Smartly twist a strip of lemon peel over the surface of the drink and discard (or toss in; I’m not here to judge). Serve.

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The Rob Roy

In honor of Mike Doughty, here’s The Rob Roy:

• 2.5 ounces Scotch
• 1.0 ounce sweet vermouth (or more for a sweeter drink)
• 2 dashes Angostura bitters

Combine in an iced cocktail glass. Stir and strain into a cocktail glass or onto fresh rocks in a rocks glass. Either way, garnish with a cherry.

The reason I made this in honor of Mike Doughty is due to a lyric in his song “Lorna Zauberberg”, one of my favorites:
_
Vicious mobs of candy-ravers stalk the night
And methadonians sleep right where they stand
A weeping tranny is cradling a steak knife
And you’re happily slugging Rob Roys with your man
_
Poetry.

White Lady

Gin and lemon meet again in the White Lady:

• 1.50 ounces gin
• 0.75 ounce Cointreau
• 0.75 ounce fresh lemon juice

Combine in an iced cocktail shaker. Shake, and strain into a cocktail glass.

I was first introduced to the White Lady through my friend Justin. When he was the cocktail chef at the Oakleaf, he would host “Throwback Thursdays” which would feature vintage cocktails. Each menu would have a theme, and I loved this one: