Category: cocktails

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Jack Frost

The Story

When you manage a concept cocktail bar, you end up following lots of cocktail makers on social media. The Runaway Anchor Instagram is full of our chosen recipes, alongside the Virtual Reality stuff that is closely associated with our brand.

The cocktail showed up in the past week, and the combo of tropical flavors and bright blue was too tempting to resist. Our recipe didn’t have the original call for homemade curacao and we used Reposado Tequila versus Blanco, which was called for originally. So the color shifted, but the flavor was still great. And our aqua marine end result is still pretty sweet.

If you like a fruity twist on a margarita, this one is worth a try! Cheers!

The Recipe

1½ oz Tequila

¾ oz Blue Curacao

¾ oz Coconut Syrup

¾ oz Fresh Lime Juice

The Build

Add everything to a cocktail shaker

Add ice and shake for 20 seconds

Use a mallet and lewis bag to make crushed ice

Add crushed ice to a Rocks Glass

Double strain the cocktail into a rocks glass

Add additional crushed ice on top

Source: About Drinks and Bars Instagram Post (modified by The Runaway Anchor)

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Brandy Alexander

The Story

This is a tasty classic. Easy to make. A little too easy to sip, so be careful! You can use a pricier cognac or any bottle of brandy, and it’ll be good. I even stay in the cheap end with my creme de cacao.

If you want to get crazy, you can take this, add some vanilla ice cream and blend it into a smoothie, Wisconsin-Style! But my preference is ice cold, smooth sipping.

Cheers!

The Recipe

1½ oz Brandy or Cognac

1 oz Creme De Cacao (white is my preference)

1 oz Heavy Cream (or alternative cream source)

The Build

Combine all three ingredients in a cocktail shaker

Shake with ice for 12 seconds

Double strain into a stemmed cocktail glass (chilled)

Garnish with freshly grated nutmeg

Source: Steve the Bartender Brandy Alexander

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I Saw Three Ships Cocoa

The Story

Ever since coming out of the lockdown period of the Pandemic, my wife and I have been visiting a local wine bar called Ambi. It was our Friday afternoon hangout spot for nearly two years. And if you ever find yourself in Anoka, Minnesota, it is work a visit.

We made an appearance just a couple weeks ago. They had advertised a couple “christmas wine cocktails” on their social media pages, and I went in planning to try the “Jack Frost” featuring a white wine with blue curacao among other things. But alongside that one they offered another that either wasn’t named, or I failed to catch the name. It was a hot cocoa with ruby port. Topped with whipped cream and a Christmas tree cake. I love port, so I had to give it a try, and it was amazingly good. Though the tree cake was a little tricky to manage.

So we present our Runaway Anchor take on this wine cocktail. And since it features “port” we came up with a christmas name that seemed to fit the bill.

Cheers!

The Recipe

8-12 oz Hot Chocolate made with WATER (depending on mug size)

2 oz Ruby Port

Garnish with Peppermint whipped cream and candy cane and some festive sprinkles

The Build

Prepare your hot chocolate however you prefer (use water, not milk!!!)

Pour 2 oz Ruby Port into mug

Add hot chocolate to mug, leaving ½ inch for whipped topping

Garnish with Peppermint Whipped Cream and Candy Cane

Source: Christmas Cocktail offering at our local wine bar, Ambi

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Golden Cadillac

The Story

As with almost every menu we’ve made, just before the list is finalized, Anders Erickson comes out with a Friday afternoon video that is too good to pass up! For the holidays, that cocktail is the “Golden Cadillac”. He has some great history to share about this drink, so head on over and check it out HERE. He will even show you how to turn it into a milkshake!

Galliano Liqueur was a new one for me, but the mix of baking spices and anise was just too intriguing. If you are not a fan of black licorice (the anise flavor) don’t fret. The anise is buried within so many other flavors that it does not overpower the drink. Definitely worth at least one try. Cheers!

The Recipe

1½ oz Galliano Liqueur

1½ oz Creme de Cacao (white)

1 oz Heavy Cream (or alternative cream source)

Nutmeg for Garnish

The Build

Add all ingredients to a cocktail shaker

Add ice and shake for 15 seconds

Double strain into a chilled nick and nora glass

Garnish with freshly grated nutmeg

Source: Anders Erickson Golden Cadillac Two Ways

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Remember the Maine (Anders Version)

The Story

Just before I finalized the Fall Menu, a new video hit from Anders Erickson. It had three things I love and one thing I avoid. I love Rye, Absinthe, and Cherry Herring Liqueur. I avoid vermouth in all forms. But I decided to give this a whirl. I’ve been surprised by vermouth every once in a while, and since cherry herring can easily overpower a drink if you aren’t careful, I figured if anything could manage vermouth it would be that one.

And I was right! This is a smooth sipper, and balances the spicy rye, the sweet cherry and the slight bitterness of the vermouth. Even the absinthe blends in and doesn’t overpower (as long as you swirl and dump or spray). Enjoy this tasty cocktail for the autumn season! Cheers!

The Recipe

1½ oz Rye Whiskey (Anders goes Rittenhouse; Woodford Reserve is also good)

¾ oz Cocchi Vermouth di Torino (sweet vermouth, not DRY)

¼ oz Cherry Herring Liqueur

Rinse of Absinthe

Express Lemon Oil and garnish with cherry

Glassware: Nick and Nora Glass (or Martini could work too)

The Build

Prep your glass with either rinsing with 0.25oz of Absinthe (swirl and pour) OR consider a small spray bottle to easily coat the inside of the glass

Once glass is prepped, stick it in the freezer while you build the cocktail

Combine all of the ingredients in a mixing glass

Add ice and stir for 30 seconds

Take our the cold glass and drop a cherry into the bottom of the glass (do not add ice; this one is served “up”)

Strain into the prepared glass

Express lemon oil over the glass

Source: Anders Erickson Recipe

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Rusty Nail

The Story

Most people know me as a scotch drinker. When I first tried it, I did not like it a all. I learned that was mostly because I was drinking cheap stuff. Once I was introduced to high quality brands (Lagavulin is still my fav), I discovered the joy of sipping a Scotch Neat over the course of an hour or so. Now when I introduce people to scotch I use the Rusty Nail. This cocktail is as simple as it gets, just scotch and drambuie. The drambuie is sweet and mellows the scotch out. You still get the distinct scotch flavor, but the additional sweetness takes off some of the burn and pushes the peat into the background. So if you’re new to Scotch, try this one out!

Cheers!

The Recipe

2 oz Blended Scotch Whisky

1 oz Drambuie

1 lemon peel (garnish)

The Build

Add everything to a mixing glass, half fill with ice cubes

Mix for 30 seconds

Strain into a low ball glass over a large ice cube

Release lemon oil over the drink, and add the peal for garnish

SOURCE: Anders Erickson Rusty Nail Recipe

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Whiskey Sour

The Story

This is another “anybody can make this cocktail” option. This was the first “complex” cocktail I made that also turned into a showpiece. I say “complex” because it requires quality ingredients and careful attention to the steps. There are two keys to this cocktail. First, always use fresh lemon. I know juicing isn’t convenient, but canned lemon juice will make a bad cocktail. Second, be very careful during the “dry shake” portion of shaking. The key to a shaker (any style) is the cold will hold the shaker together. Without the cold, the shaker will try and expand while shaking, and I have a few experiences with blowing the seal and splattering my kitchen with cocktail ingredients. So pay attention when you dry shake!

Cheers!

The Recipe

1½ oz Bourbon

¾ oz Lemon Juice (fresh)

½ oz Simple Syrup (rich demerara if you have it)

½ oz Egg White (one egg, usually)

3 drops Angostura Bitters (garnish)

The Build

Dry shake all ingredient (minus bitters) for 20 seconds

Add ice to shaker and shake 20 seconds

Double Strain into low ball glass with fresh ice cubes

After the foam settles, Drip 3 drops of bitters on top of the cocktail

Source: Anders Erickson Whiskey Sour Recipe