PINE Cocktail Recipes
Posted by Poppy Milliken on
PINE at The Hanover Inn Dartmouth, New Hampshire is hosting a Field Guide Cocktail Party on April 22nd with their bartender James Ives who is featured in the book.
To help everyone get an idea of what a great event this is going to be, James Ives has shared two original PINE drink recipes.
Duck & Cover
Duck & Cover
2oz. foie-gras-infused Armagnac
1/3 oz Grand Marnier
Barspoon of Demerera sugar syrup
3 dashes Angostura bitter
1 dash orange bitters
Combine and serve on large ice cubes. Garnish with an orange peel.
1 oz. Aged Rum (El Dorado 12 year or Ron Zacapa Solera)
1 oz. Bonded Rye Whiskey
+/- .33 oz. New Hampshire Maple Syrup (adjust to taste)
3 dashes Regans’ Orange Bitters
Instructions: Combine all ingredients in a mixing glass. Add ice and stir for 33 revolutions. Strain over fresh ice. Garnish with an orange peel expressed over the surface of the drink and traced along the rim of the glass.
Glass: rocks (3 large cubes)
Garnish: orange peel
To achieve desired texture, solubility, and flavor combine 3 parts grade A amber maple syrup with 1 parts boiling water. Stir to integrate. Do not heat on a stove.
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