I consider myself an avid learner and ambitious lifelong student, with an intense passion for craft cocktails, international cuisine, and hospitality; all of which in my mind bridge the barriers of society.
SOME ORIGINAL COCKTAIL RECIPES BELOW
(for more cocktails, please reach out)
ORIGINAL COCKTAILS:
THE PATIO SECTION
0.5 oz. lemon bay rum leaf infused syrup (or substitute kaffir lime leaf)
0.25 oz. pineapple rind saccharine
0.25 oz. elderberry syrup (from extract)
0.5 oz. lemon juice
0.5 oz. lime juice
0.5 oz. crème de cassis
0.5 oz. Maurin Quina (or substitute cherry brandy for almond allergies)
1.5 oz. cherry blossom white tea infused dry gin
Bottom glass with 1 - 1.5 oz. soda water (based on liking)
shake and dirty dump into Hurricane glass, garnish with a flower and luxardo cherry
serve with a side shot glass of of your finest mezcal
designed to be enjoyed simultaneously, sipped side by side.
NOT COGNAC
0.5 oz. Averna Amaro
0.5 oz. Licor 43
1 oz. pisco acholado
1 dash cocoa bitters
stir and strain, serve in rocks glass without ice
CARROTS & BEETS
0.5 oz. lime juice
0.75 oz. orange juice
1 oz. fresh carrot juice
1 oz. chicha simple*
0.5 oz. aperitif wine
0.5 oz. Aguardiente
2 dashes Amargo Chuncho bitters
sprinkle black pepper
shake serve in neckless wine glass
garnish with tamarind salt rim and celery stick
CHICHA SIMPLE
1 cup water
1 cup sugar
2 sliced beets
2 orange peels
3 slices pear / apple
1 crushed cinnamon stick
20 cloves
4 star anise
1/2 tsp black pepper
Bring to boil, simmer until beats are tender and color has seeped out,
Take off heat, cool, strain through cheesecloth or fine strainer
Store in fridge for ~ two weeks
all cocktails original recipes by Avery Bikerman 07/15/2023
