Ep 64: The Great Forgetting with Claire Carusillo

City of Gold Sling1.5 oz Hayman's Old Tom Gin.5 oz 12yr El Dorado rum.75 oz Donn's spices #2*1 dash absinthe.5 oz Lime Juice.25 orgeat1 dash Peychaud's bitters
Shake all the ingredients in a shaker w/ ice then strain into a highball glass filled with ice cubes. Garnish with a pineapple wedge.
*Donn's spices #21 Part Vanilla syrup*1 Part Allspice dram
*Vanilla syrupSplit Tahitian vanilla bean in half lengthways and place in a sauce pan. Add 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower heat cover and let simmer for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth lined sieve.
Gin and Juice Swizzle (via redditor MatthewAHuman)2 oz gin.5 oz Cointreau1 oz lemon juice1 oz grapefruit juice.75 oz rich simple syrup (2:1)Fresh mintPeychaud’s bitters
Add roughly 10 mint leaves and the syrup to the bottom of a tall glass and gently muddle. Add lemon juice, grapefruit juice, gin, and Cointreau. Fill glass with crushed ice and swizzle the drink with a swizzle stick or barspoon for 20-30 seconds to chill and dilute. Add more crushed ice to mound up over the top of the glass and top with around 8 dashes of Peychaud’s, garnish with lemon and/or mint, and serve with a straw.
Fish House Punch1 oz Smith & Cross Rum0.5 oz Pierre Ferrand Ambre Cognac0.5 oz lemon juice0.5 oz simple syrup0.25 oz Peach Street Distillers Peach Brandy0.25 oz lime juice
Shake with ice, then strain into a chilled punch glass filled with ice cubes. Garnish with grated nutmeg.
Banks of Islay6 Fresh Curry Leaves1.5oz Laphroaig 10 year scotch.75oz Lime Juice.5oz Cane Sugar Syrup*1tsp. GrendineFresh Curry Leaf for Garnish
In a shaker, gently muddle the curry leaves. Add the remaining ingredients and shake with ice, then double strain into a coupe. Garnish with the curry leaf.
Cane Sugar SyrupIn a sauce pan, combine 2 cups of organic cane sugar (often labeled 'evaporated cane juice'; note this is different form turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly without bringing to a boil, until the sugar is dissolved.
Howl on the Hill1.5oz El Dorado 15 Year Rum.5oz Santa Teresa 1796 Rum.75oz Carpano Antica Formula Vermouth.5oz Fernet-Branca.25oz Yellow Chartreuse1 Dash Vieux Pontarlier Absinthe
Strain all ingredients over ice then strain into a coupe. No garnish.