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  • Shop for A Proper Cocktail

    We're thrilled you'll be joining us for A Proper Cocktail, Episode 2 of Matt Ellingson's cocktail creation series. Bar tools and cocktail ingredients are not provided, so here's a rundown of what you should have on hand in order to fully enjoy the experience. TOOLS YOU WILL NEED · Mixing Glass · Julep Strainer · Bar Spoon TOOLS YOU ACQUIRED FOR EPISODE 1 · Jigger with the following measurements ¼, ½, ¾, 1 oz, 1 ½ oz, 2 oz · Y Peeler for Garnish RECOMMENDED GLASSWARE · 2 (approx. 6-7 oz. Coupe Glasses or Martini Glasses) · 1 Old Fashioned or ‘Rocks’ Glass ICE 1-inch cubes are preferable and, if you have the tools to make them, a 3-inch cube/sphere will also work well. As long as it will fit into your Old-Fashioned Glass. INGREDIENTS TO HAVE PREPPED · Simple Syrup (at least 3 oz for one attendee) ITEMS TO PURCHASE (1 from each category) · Bourbon – Buffalo Trace, Wild Turkey, Old Forester · Sweet Vermouth – Carpano Antica, Dolin · Campari · Angostura Bitters · Cherries – Fabbri Amarena, Luxardo · Orange – for fresh peel garnishes · Lemon – for fresh peel garnishes

  • Ava's Thyme Infused Rum Technique

    From the Lady herself! I have tried two techniques for infusing thyme into rum. I prefer a light rum with a little funk so I used Plantation 3 Star rum. The first technique is allowing the thyme to sit in the rum and the second is with a sous vide. For the first option: Using a scale, weigh out 75 grams of thyme. Empty an entire 750ml bottle of white rum into a cambro or any container with a cover that will hold the liquid. Do not throw out the empty rum bottle. Place the thyme in the container with the rum and allow it to sit covered for 24 hours. I find that 24 hours is perfect for this herb. It shines through the rum but doesn't dominate. I also used 100 grams of thyme once, and I felt that it was too overpowering, so I cut it with another half bottle of rum. Once the 24 hours have passed, use a chinois with a coffee filter to remove all the plant matter from the spirit. The rum will have changed color and might continue to change, but this is natural. It is important to remove as much of the thyme as possible. Once you have strained the rum, place it back in its original bottle and label "Thyme Infused Rum." With a sous vide: Dump a whole 750ml bottle into a vacuum sealable bag. Add 75g of thyme to the bag. Seal the bag. Using a deep metal pan or pot, fill it with warm water. Secure the sous vide to the edge of the container, and set to 140 degrees. Once the water has reached the desired temperature, place the vacuum sealed bag of thyme and rum in the water. Allow to "cook" for 1 hour. Prepare a second large container with ice so that once the hour is over, you can transfer the bag to the ice bath to stop the "cooking" process and begin the cooling process. Once the rum is cooled, use a chinois with a coffee filter to remove all the plant matter from the spirit. Place the strained rum back in its original bottle and label "Thyme Infused Rum." This process doesn't change the color of the rum as much, so don't worry if the color isn't very dark. The flavor will be there!

  • Shop for Improving and Improvising Sours

    We're thrilled you'll be joining us for Improving Sours and Improvising Your Own, Episode 1 of Matt Ellingson's cocktail creation series. Bar tools and cocktail ingredients are not provided, so here's a rundown of what you should have on hand in order to fully enjoy the experience. TOOLS YOU WILL NEED – If you are familiar with shaking cocktails at home, you may have your own approach and tools. These are Matt's essentials, and he will share why during the class. Click the links to find shopping options. · Shaking Tins or Shaker of preference · Jigger with the following measurements ¼, ½, ¾, 1 oz, 1 ½ oz, 2 oz · Hawthorne Strainer · Fine Mesh Strainer · Y Peeler for Garnish · Coupe Glasses or Stemmed glasses of choice (3 per attendee) ITEMS TO HAVE PREPPED · Simple Syrup (at least 3 oz for one attendee) · Fresh Lime Juice (at least 3 oz for one attendee) · Fresh Lemon Juice (at least 3 oz for one attendee) · Fresh Citrus Available (1 whole lime, 1 whole lemon, dditional fruit like an orange or a grapefruit is optional) · Ice ADDITIONAL PRODUCTS – Our recommendations to choose from below · White Rum – (Bank’s 5 Island, Plantation 3 Star, Probitas) · Brandy – (Maison Rouge VSOP, Hennessey VSOP) · Orange Liqueur – (Combier, Cointreau, Triple Sec) · Fruit Liqueur of choice – (Choose an additional fruit-based liqueur or two from producers like Massenez, Mathilde, or Giffard’s) · Other Spirits of your choice – (Any other bottles of full proof spirit you have lying around will work!) · Additional Syrup of your choice – (For flavor options you can make your own additional syrups like Demerara Syrup, Honey Syrup, or purchase options like Orgeat Syrup or Falernum Syrup)

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  • Chrysanthemum's the Word by Stephen Czerwinski | Crafted Pour

    Chrysanthemum's the Word Stephen Czerwinski Like this Recipe 6 Send a Tip Honestly this drink came to be because I love using Laird's apple brandy (being from NJ) and I love chrysanthemum tea. Sometimes that's all the inspiration needed. Ingredients 1½ oz Apple Brandy (I recommend ) Laird's 7½ Year ½ oz of choice Cognac 1 oz Chrysanthemum Tea ½ oz fresh lemon juice ½ oz ginger syrup 1 dashes ginger bitters (I used ) Infuse Ginger Bitters 1 dash orange bitters A lemon twist to garnish Instructions Shake all ingredients with ice and strain into a chilled . Garnish with lemon twist. coupe glass Alternatively, you can freeze the chrysanthemum tea into ice cubes to use in the shaker instead of adding it to the ingredients. Tools required: Cocktail shaker Chilled coupe glass Share Did you try this drink? Share Your Photo Upload File Upload supported file (Max 15MB) How did you like it? Pretty bad Not so good Good Very good Awesome Comments Your Name Your Email Recipe I agree to The Pour’s terms of service. View Materials Release Policy Submit Thanks for submitting! Please give us a little while to get your feedback up on the site.

  • Submit Recipe | Crafted Pour

    Submit Recipe! Title Recipe Ingredients and Instructions Recipe Creator Me Someone else Backstory Drink Photo* Upload Image (Max 5MB) Recipes are much more interesting with a photo! 1x1 (square) cropping preferred Demonstration video Upload Video (Max 500 MB) (optional) You can either upload your demonstration here, or include a YouTube link in the instructions above Name Email I agree to The Pour’s terms and conditions and Materials Release Policy Submit Thank you! We'll get your recipe up on the site as ASAP. Next be sure and create a profile if you haven't already. Please leave this field empty. Next, if you haven't already, be sure and ! create your profile Submit Recipe! Title * Recipe Ingredients * Please list all measurements and ingredients, e.g.: 1½ oz Buffalo Trace Bourbon ½ oz Gran Classico ½ oz Simple Syrup If any of your ingreidents aren't available publically, please be sure to explain how to make them in the instructions. Recipe Instructions * How to prepare this drink, e.g.: - Stir or shake? - Type of ice? - Type of glass? - Garnish? - Instructions for preparing any syrups or tinctures? Recipe Creator Me Someone else Approved Not Approved Hidden Backstory Storytelling time! How did you come up with this? What does it mean to you? Feel free to be creative! And feel free to provide links to other pages, photos, videos, or historical references. The more interesting and fun the better! Bar Drink Photo * Upload Image (Max 5 MB) Recipes are much more interesting with a photo! Square cropping preferred Demonstration Video Upload Video (Max 500 MB) (optional) Recipes with videos are much more interesting! You can either upload your demonstration here or include a YouTube link below. YouTube link * Your Name * Your Email * I agree to Crafted Pour’s terms and conditions and Materials Release Policy Submit Submitting content. Please wait... Thank you! We'll get your recipe up on the site ASAP. Next, be sure and if you haven't already. create a profile An error occurred. Please fill out all required fields* or try again later. Next, if you haven't already, be sure and ! create your profile

  • Cocktail Recipes | Crafted Pour

    Featured Recipe The Mai Tai made by arguably the world's leading exotic cocktail expert, Martin Cate, and served at Smugger's Cove. See More Martin Cate Button Smuggler's Cove Mai Tai We mix therefore we are! Crafted Pour brings craft cocktail enthusiasts, professional bartenders, and home mixologists together to share recipes, techniques, and unforgettable experiences. and start sharing today! Create a profile Latest Recipes Corn 'n Oil Dave Stolte View Recipe Aloe Can You Go Jocelyn Jolley View Recipe Original Sazerac Matt Ellingson View Recipe Herb Your Enthusiasm Kevin Meyers View Recipe Good Witch Ava Navarrete View Recipe Ti' Punch Jason Schiffer View Recipe Cantaloupe Daiquiri & Cantaloupe Pistachio Mai Tai Bradley Johnson View Recipe Afternoon Delight Renee Griego View Recipe 50/50 Martini Fords Gin View Recipe View All Recipes Featured Contributor Dave is the author, illustrator, and publisher of “Home Bar Basics (and Not-So-Basics)." Learn More Dave Stolte

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