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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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  • The Pimment by Mark Flaming | Crafted Pour

    The Pimment Mark Flaming Like this Recipe 2 Send a Tip I've only seen Pimm's used in the classic Pimm's Cup cocktail, and couldn't find any other recipes using it. I decided to try it in a gin cocktail as a liquor, and it works great! Between the Pimm's and the Angustura, it almost tastes like a cola. Very refreshing. Ingredients 1½ oz Monkey 47 gin 1 oz Pimm’s ½ oz gum syrup 2 dashes Angostura Aromatic Bitters Instructions Combine ingredients in mixing glass with ice. Stir and strain into a Nick & Nora glass. Serve with twist of orange peel. 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.

  • The Balzac by Mark Flaming | Crafted Pour

    The Balzac Mark Flaming Like this Recipe 6 Send a Tip A perfect warm spiced drink for a wintery night. A lightly peated scotch is the key to this drink. The Dashfire Old Fashioned bitters adds some spice notes, and the amaro brings sweetness and ups the vanilla notes in the scotch. The perfect thing to sip in a big overstuffed leather chair next to a fire. Ingredients 2 oz Lagavulin 16 yr. (or any MILDLY peated scotch works well) ¾ oz Montenegro Amaro Dashfire Old Fashioned Bitters Instructions Build in a lowball glass. Serve neat with dried or candied orange slice. 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.

  • Cherry Cordial by Mark Flaming | Crafted Pour

    Cherry Cordial Mark Flaming Like this Recipe 4 Send a Tip This was actually inspired by Mary Forrest's Nesting Doll recipe. Something about the photo made me want something that tasted like a chocolate covered cherry cordial. This is what I came up with. It actually turned out pretty tasty. Ingredients 1 1/2 oz Cognac 3/4 oz Cherry Heering 3/4 oz Creme de Cacao Splash of heavy cream Instructions Mix the cognac, Cherry Heering and Creme de Cacao in a mixing glass, and pour over rocks in a lowball glass. Add a dash of heavy cream over the top in glass. Garnish with Luxardo cherries. 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.

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