Tag: angostura bitters

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Home on the Range

The Story

Sometimes it is just nice to leave all the bartools in the drawer and just mix up a quick cocktail in the glass itself. If you are an Old Fashioned purest, that’s even how you build that classic drink (muddle sugar cube and bitters, top with bourbon and add ice). I prefer the mixing glass most of the time though…

The Home on the Range is a fun twist on the Manhattan, adding the orange liqueur, Cointreau to the mix. If Cointreau isn’t already a staple of your home bar, it needs to be, if nothing else to mix up the Cable Car or make your Margaritas a bit more interesting (technically it is a triple sec, which refers to how it’s made versus what it “is”…)

This cocktail wraps up our list for Fall 2024. It’s been a fun exploration of bourbon this season, so be sure to go back and try all the others, even if that means pulling our a mixing glass or a cocktail shaker in the process. Cheers!

The Recipe

2oz Bourbon

0.25oz Cointreau

0.25oz Sweet Vermouth

3 dashes Angostura Bitters

Garnish: orange and lemon twist (for the ambitious)

The Build

Add all ingredients to a chilled lowball (in the order listed)

Give it a swirl to combine

Drop in a single large cube (carefully!!) And swirl again.

Garnish with orange and lemon twist

Source: Regarding Cocktails by Sasha Petraske

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Ross Collins

The Story

Just because this is a fall menu item doesn’t mean we can’t have a little summer in our glass! This is a rare highball cocktail for the Runaway Anchor and does another unique thing; it has us shaking fruit slices in the shaker!

No need to muddle the orange slices; just make sure you shake really hard for 15 seconds or until you feel the ice is sufficiently broken up (you get a feel for it over time).

Top this with some form of soda water (Topo Chico is a nice option), and enjoy a little drop of sunshine before the colder months of the year are upon us!

Cheers!

The Recipe

2 oz Rye Whiskey

0.75 oz Fresh Lemon Juice

0.75 oz Simple Syrup

3 dashes Angostura Bitters

Sparkling Water (top it off)

3 Orange Slices (two for shaker, one for garnish)

Garnish: Orange Slice and Cherry

The Build

Add all ingredients to a Cocktail Shaker

Add ice and shake for 15 seconds

Strain over cubed ice into a Highball glass

Top off with Sparkling Water

Garnish with Orange slice and cocktail cherry

Source: Regarding Cocktails by Sasha Petraske

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The Planters Punch (Smuggler’s Cove recipe)

The Story

We couldn’t have a summer menu without some TIKI in the mix! The Planter’s Punch is a quick and easy tiki cocktail that can be made with either a blender or a cocktail shaker. The blender is the traditional way to make it, and there are cheap options that also make excellent milk shakes!

Rum is a tricky element in tiki, because the magic is found in the specific type and often (though not in this drink) in the combination of flavors. Stick with an aged rum for this one (not white, spiced, or (yikes) coconut!). The flash blend is also pretty straight forward here. Get all the ingredients in the tin, along with a bunch of ice that you smashed into a crushed state with your Lewis Bag and Mallet, and then pound that high button and run for 5 seconds. And then do it 1-2 more times. That will nicely mix and aerate the cocktail. Then simply open pour straight into your chilled glass and grab a straw (this one is VR Enabled!

Cheers!

The Recipe

3oz Jamaican Rum (appleton 12 year is nice)

0.25oz All Spice Dram

1oz Fresh Lime Juice

0.75oz Demerara Syrup

2 dashes Angostura Bitters

Semi-Crushed Ice – best (and most enjoyable!) method is using a Lewis Bag and Mallet to create the ice, starting with standard cubes

The Build

Add all ingredients to a stainless steel cup (comes with blender)

Fill with semi-crushed ice (made with Lewis Bag and Mallet, see above)

Flash blend (4-5 second bursts, 2-3 times)

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

No Blender? No Problem!!

Add all ingredients to a cocktail shaker

Fill with semi-crushed ice and shake for 10-12 seconds

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

Source: Smugger’s Cove Recipe (also found in their great BOOK)

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The Japanese Cocktail (two ways!)

The Story

This week’s cocktail features a common tiki element without the complexity of the majority of tiki drinks. Orgeat is a syrup made from almonds and sugar. It’s possible to make it at home, but we recommend getting a nice bottle from the store.

The Japanese Cocktail is an old cocktail and very simple. We found it in the book, “3-Ingredient Cocktails” by Robert Simonson (NYT cocktail writer).

Reactions to this cocktail have been mixed, and so we also went looking for any variations on the classic recipe and quickly found one with our cocktail bar Godfather, Anders Erickson. We are including both the classic and improved versions this week for you to explore!

Cheers!

The Recipe

2oz Cognac

0.5oz Orgeat

2 dashes Angostura Bitters

The Build

Add all ingredients to a mixing glass

Add ice and stir for 30 seconds

Double strain into a chilled coupe

Express lemon twist and drop into glass

Alternate Option

Improved Japanese Cocktail

1.5oz Cognac

0.75oz Orgeat

0.75 Lemon Juice

2 dashes Peychaud’s Bitters

Add all ingredients to a cocktail shaker, add ice, and shake for 12-15 seconds

Double strain into a chilled coupe or nick and nora glass

Express lemon twist and drop into glass

Source: 3 Ingredient Cocktails and Anders Erickson (alternate option)

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Wisconsin Old Fashioned

The Story

This is a midwestern cocktail through and through. But since the home base of the Runaway Anchor Cocktail Bar is in the midwest, we wanted to call it out.

This is an Old Fashioned made with Brandy, but it’s more commonly referred to as the Wisconsin Old Fashioned, where it finds it’s origins. You’ll want to pay attention to the build process. First off, this one is built in the glass (not a mixing glass like you would normally do with an Old Fashioned). The other big difference is topping off the drink with soda. I’m still a little conflicted about this myself.

If you want a sweet drink, go with Sprite or 7up. If you want a sour drink, swap out for Squirt and if you just want the bubbles without the added flavors, you can always just do Club Soda.

Last point. For the Brandy stick with the original recipe and get a bottle of Korbel. It’s cheap and easy drinking. If you’re adding soda to a cocktail, you generally don’t want to use expensive stuff, and especially not cognac for this one.

This one is an easy drinker for warm evenings, preferably near a cabin in Lake Country.

Cheers!

The Recipe

2oz Brandy (don’t waste good cognac on this one)

1 sugar cube (or 0.5oz simple syrup)

3-4 dashes Angostura Bitters

Splash of water

Soda for topper (Sprite is our preference, but Club Soda or Squirt are other options)

Garnish with orange slice and cherries

The Build

Place the sugar cube in the bottom of the glass and soak with the Angostura Bitters

Add a splash of water to the glass (0.25oz if you really need to measure)

Muddle into a nice paste (if using simple syrup, you won’t need to muddle)

Add Brandy and swirl to mix the ingredients together

Add a single cube (or a handful of ice cubes if that’s what you have on hand)

Add your soda of choice to top off the drink

Garnish with a slice of orange and a couple cherries

Source: Runaway Anchor Recipe of a Regional Cocktail