Tag: lemon

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Chambord Bramble

The Story

It is rare that we highlight “build in glass” cocktails. Part of the fun of home bartending is getting to use the tools! Mixing Glass, Boston Shaker, Lewis Bag and Mallet!! They are all fun, and make you feel like a pro. But sometimes it’s nice to just throw something together in the glass, which brings us to the Chambord Bramble.

Chambord is a raspberry liqueur that comes in a very distinct bottle. A quick search for most popular drinks made with it led us directly to the Bramble. This is a Gin cocktail, and generally calls for London Dry. But here at the Runaway Anchor, we tend to lean on the smoother gins of Plymouth and Old Tom, and that’s no different here. The Gin Bramble also uses a different liqueur, Creme de Muir which is not as sweet as Chambord. Use whatever gin you like best for this one though, no judgement!

As the days get colder, take one more sip of summer in a glass, and bonus, you won’t have much to clean up afterwards!

Cheers!

The Recipe

1oz Fresh Lemon Juice

1oz Gin (Old Tom, Plymouth)

1oz Chambord Raspberry Liqueur

The Build

Fill a lowball glass with ice cubes

Add each ingredient in the order listed above to the glass

Top with extra ice if needed

Give it a swirl and start sippin’

Source: google search for chambord cocktails…

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Lumberjack in Love (Anders Erickson Original)

The Story

No seasonal menu would be complete without our “Runaway Godfather”, Anders Erickson. And, as per our tradition of this past year, we are featuring an Original Creation from his YouTube Channel. This one is a BEER COCKTAIL, and even you don’t love beer, you’re gonna want to check this one out.

The original recipe calls for roughly 2 oz of liquor and 4 oz of beer. But I found that I liked more of an equal parts approach (2 oz liquor to 2 oz beer), as I am not the beer lover I once was these days. I recommend starting with my 1:1 approach and add more beer until you are satisfied! This drink is pretty spectacular at whatever level of beer you land upon, so find some sugar free tart cherry juice (not hard to find) and get to mixin’!!

Cheers!

The Recipe

1 oz Rye Whiskey

0.5 oz All Spice Dram

2 oz Tart Cherry Juice (no sugar added)

0.25 oz Simple Syrup

0.25 oz Fresh Lemon Juice

Oktoberfest Beer (4 oz called for in original recipe)

The Build

Add all ingredients (except beer) to a Cocktail Shaker

Add ice and shake for 10-15 seconds

Double strain into a chilled Highball glass

Add equal parts Oktoberfest beer (4oz called for in OG recipe)

Source: Anders Erickson Original Cocktail Recipe

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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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Figetaboutit!! (A PDT cocktail bar original)

The Story

Our first experience with “jam based cocktails” was the Cosmonaut, which is an amazing riff on the, oh so boring, cosmopolitan. Gin, Lemon and scoop of Raspberry jam. Check that one out! It’ll show up on this site eventually.

For the fall menu, we are introducing a second “jam cocktail” to the mix. This one has lots of interesting flavors that need the right balance to be great. We tried messing with the balance and quickly it was too sweet (upping the amaretto) or too sour (upping the lemon) or boring (lowering either of those). The only modification you might consider is two scoops of the fig jam. That adds a little extra something to the cocktail without throwing it out of balance.

Cheers!

The Recipe

2oz Bourbon

0.25oz Amaretto

0.75oz Fresh Lemon Juice

1 barspoon Fig Jam

2 dashes Angostura Bitters

Garnish: Orange Twist wrapped around 3 brandied cherries on a pick (if you are ambitious!)

The Build

Add all ingredients to a Cocktail Shaker

Add ice and shake for 10-15 seconds

Double strain into a chilled coupe (neat)

Garnish with orange/cherry

Source: The PDT Cocktail Book

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Midnight Stinger

The Story

This cocktail, coming from the great cocktail book by Steve the Bartender, has been a real hit as we wrap up the summer and get into fall. During our taste testing session this one was my personal favorite of the bunch (and that’s saying something, as will soon be seen when the Fall Menu 2024 launches Sept 1st).

This cocktail has the base of a whiskey sour, but it adds Fernet Branca and changes the whole game. This is an apertive that you will find sitting alongside things like Vermouth, Campari, and Amaro. Fernet can be sipped straight or mixed. We hope this cocktail serves as an introduction to a new bottle that might be less familiar.

Cheers!

The Recipe

1oz Bourbon

1oz Fernet Branca

0.75oz Fresh Lemon Juice

0.75oz Simple Syrup

Garnish: Mint

The Build

Add all ingredients to a cocktail shaker

Add ice and shake for 10-15 seconds

Double strain into a lowball filled with cubed or pebble ice (if you have it)

Source: Steve the Bartender Midnight Stinger Recipe

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Red Raider

The Story

This cocktail comes from a share within our Runaway Anchor Patreon Speakeasy group. After making it a couple of times, I would classify this cocktail as “alcoholic tropical punch”. The bourbon is buried in this drink. The citrus is front and center with the lemon (or lime) balancing nicely with the orange in the Curacao and the rich grenadine syrup. If you aren’t making your own grenadine at home, consider buying the one we used from Portland Syrups and created by Anders Erickson. It is awesome!

Enjoy the last month of summer with this smooth sipper! But be careful, as each drink is still packing 2 oz of booze, and if you use a high proof bourbon, this drink could sneak up on you! Drink responsibly.

Cheers!

The Recipe

1.5 oz Bourbon

0.5 oz Dry Curacao

0.75 oz Fresh Lemon Juice (or Lime Juice)

0.5 oz Anders Erickson Grenadine

The Build

Add all ingredients to a shake

Add ice and shake for 10-15 seconds

Double strain into a lowball over a single large ice cube

Source: Original found on Instagram (link lost)

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Tale of Two Cars: Cable Car

The Story

One of the great things about cocktails is that once you know a base recipe, you can always modify the elements are create something entirely new! That is definitely true for this riff on the Sidecar. The Cable Car swaps out the Cognac with Spiced Rum, adding a bold new flavor to the mix. For our recipe we chose to use Cointreau for our “orange liqueur”, but you can use Dry Curacao if you prefer (which was our choice for the Sidecar recipe).

This recipe comes from the amazing cocktail book by Steve the Bartender, and it’s definitely worth picking up a copy HERE.

Cheers!

The Recipe

This recipe is doubled for coupe

3.0oz Spiced Rum

1.5oz Orange Curacao (Cointreau)

2.0oz Lemon Juice

1.0oz Simple Syrup

The Build

All all ingredients to a cocktail shaker

Add ice and shake for 10-15 seconds

Double strain into a chilled Coupe glass (no ice)

Source: Steve the Bartender Cable Car Recipe

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Tale of Two Cars: Sidecar

The Story

The sidecar is a staple at the Runaway Anchor. A simple build, but a still a complex experience. If you are trying to break away from making Old Fashioneds and Manhattans all the time, consider this cocktail as a great starting point.

Cognac is called for in the Sidecar, but as Cognac is actually just “Brandy” you could use a cheaper bottle if your budget demands it. But there are affordable Cognac’s out there and one is included in the recipe links. The same goes for the Dry Curacao. While Pierre Ferrand is often the “go to” for this type of liqueur, you could also consider other Orange Liqueurs with lower price tags. Don’t let the premium ingredients often listed for the Sidecar get in the way of making one! We will include two options for the two primary ingredients in the receipt section below. Try it out! And if you are brave, add the sugar rim!

While you’ll find this recipe in almost every cocktail book from the past 100years, we are featuring the recipe of Steve the Bartender. Pick up his book for lots of great options for the home bar right HERE!!

Cheers!

The Recipe

2.0oz Cognac or Brandy

0.75oz Dry Curacao or Orange Liqueur

0.75oz Lemon Juice

1 tsp Demerara Syrup

Garnish: sugared rim (optional)

The Build

All all ingredients to a cocktail shaker

Add ice and shake for 10-15 seconds

Double strain into a chilled Nick and Nora glass (no ice)

Source: Steve the Bartender Sidecar Recipe

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Jack Rose

The Story

This cocktail was featured on our first menu in Spring 2023. While some might think it is named after the character’s from the movie Titanic, this cocktail is actually quite old, dating back to the turn of the century. This is a simple THREE INGREDIENT COCKTAIL, so it’s great for beginners. Any Apple Brandy will do for your base, and remember to fresh squeeze whichever juice you decide to use (we like lemon).

For the Grendadine, in the past we would have argued to make your own, as it is very easy to do on the stove (basically pomegranate and sugar), but we got a hold of a couple bottles of Anders Erickson’s Grenadine, and it is AWESOME! So we recommend giving it a try. Here’s the LINK to get a bottle of your very own. And NEVER use Rose’s Grenadine again!

The Recipe

Doubling up again for large coupe (cut in half for a nick and nora)

3.0 oz Apple Jack (or other Apple Brandy)

1.5 oz Fresh Lemon Juice (or Lime Juice)

1.0 oz Anders Erickson Grenadine

The Build

Add all ingredients to a shake

Add ice and shake for 10-15 seconds

Double strain into a chilled coupe glass

Source: Anders Erickson Jack Rose Recipe (slightly modified)

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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)