Manhattan Au Poivre
Doc Elliott's Mixology
by garybelliott
7M ago
A steak dinner often suggests a robust red wine.  Instead, what about a cocktail that makes you want to have a bite of steak?  The goal when pairing cocktails with food is to craft a drink that makes one want a bite of the food with each sip of the drink.  This is exactly what we have with our Manhattan au Poivre!  It’s basic Manhattan using bourbon.  We split the vermouth with the rich and fruity Cocchi Vermouth di Torino and the bittersweet Punt e Mes which we infused with coffee.  For the “au Poivre,” we use freshly cracked black peppercorns and finish the cock ..read more
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Irish Manhattan
Doc Elliott's Mixology
by garybelliott
11M ago
I have created several riffs on the Classic Manhattan using Irish Whiskey. While rye and bourbon are the classics in the Manhattan, I don’t see any reason not to try an Irish Whiskey. Specifically the Tullamore Dew 10 year old Single Malt. As I’ve noted before, the Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. Just the depth of flavors that blend with vermouth. This time I used Carpano Antica Vermouth  The flavors of this vermouth work perfectly with the Tullamore Dew. For the bitters, I substituted our Doc ..read more
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Rum Manhattan
Doc Elliott's Mixology
by garybelliott
11M ago
Most of the Rum Manhattan recipes that I read make a cloyingly sweet drink.  This Rum Manhattan I crafted I hope you will find is amazingly complex. We used Don Q Vermouth Cask Aged Rum, but any Rum that you enjoy neat will do as well, (maybe better to your taste buds!)  This is  2:1 Spirit:Vermouth.  We split the Vermouth between the rich and complex Cocchi Vermouth di Torino with coffee infused Punt e Mes.  I got the idea of infusing Punt e Mes with coffee from our friends at Dorćol Distilling and Brewing.  They use it to create a Manhattan riff with their apri ..read more
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Walnut Manhattan
Doc Elliott's Mixology
by garybelliott
11M ago
This Manhattan combines the spice of good Rye Whiskey, the rich, earthy Carpano Antica’s tastes of herbs, spice, and slight bitterness, with the added touch of sweetness from the Grand Marnier… all enhanced with the warming notes of Doc Elliott’s MixologyTM Walnut Bitters. Ingredients 2 oz Rye 1 oz Carpano ¼ oz Grand Marnier 2 dashes Doc Elliott’s MixologyTM Walnut Bitters Brandied Cherry for garnish Orange peel for garnish Instructions Chill a cocktail glass with ice and water Combine all ingredients, except the garnishes, in a mixing glass with ice and stir to combine and chill Double st ..read more
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Walnut Old Fashioned
Doc Elliott's Mixology
by garybelliott
11M ago
  Whether it’s a cold, snowy Winters evening or a warm Spring afternoon, a well bulti Old Fashioned is an excellent libation.  Our Walnut Old Fashioned features the spice of a good Rye Whiskey and the warming notes of Doc Elliott’s MixologyTM Walnut Bitters.  We use agave syrup since its early sweetness matches the bitter profile of our Walnut Bitters.  The flavors are slightly sweet spice followed by spicey Rye and walnut.  The finish is soft and smooth.  Here’s the recipe: Walnut Old Fashioned 2 oz Rye Whiskey 1 barspoon of Agave Syrup – to taste 4-5 dropper f ..read more
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Doc Elliott’s MixologyTM Bitters
Doc Elliott's Mixology
by garybelliott
1y ago
Doc Elliott’s Mixology Bitters is the result of my years of creating cocktail flavorings such as syrups, infusions and, yes, bitters.  All are complex and unique.  Each is produced by hand from natural ingredients creating the perfect addition to your craft cocktails. Coffee Pecan Bitters Doc Elliott’s Coffee Pecan Bitters are the perfect enhancement to your favorite bourbon, rye, rum, whiskey, tequila, or Irish Whiskey cocktail.  It is particularly good with Old Fashioned and Manhattan style drinks.                 Olive Bitters Do you ..read more
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The Reverse Manhattan
Doc Elliott's Mixology
by garybelliott
1y ago
A low alcohol treat….the fruity richness of Carpano with spicy rye and a touch of coffee, pecans & chocolate.  Perfect on a crisp Autumn evening! 2 oz. Italian Vermouth such as Carpano Antica 1 oz. Rye Whiskey 1 Bar spoon Coffee Liqueur 1 Dash Doc Elliott’s Coffee Pecan Bitters Maraschino cherry for garnish Chill a cocktail glass with ice and water Combine first 3 ingredients in a mixing glass with ice & stir to chill Strain into chilled glass Garnish with the maraschino cherry Cheers!   ..read more
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Doc’s Dirty Martini
Doc Elliott's Mixology
by garybelliott
1y ago
Whether you like your Martini with Gin or Vodka, and dirty or down right filthy, Doc Elliott’s Olive Bitters is the secret to making this Dirty Martini deliciously savory. 2 oz. London Dry Gin or Vodka 1/2 oz. Dry Vermouth 1/4 – 1/2 oz. Olive Juice or Brine to taste 1 – 2 Dashes Doc Elliott’s Olive Bitters Garnish with olives Chill a cocktail glass with ice and water Combine ingredients, except garnish, in a mixing glass with ice then stir to chill Strain into chilled cocktail glass Garnish with olives Cheers!   ..read more
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Coffee Pecan Old Fashioned
Doc Elliott's Mixology
by garybelliott
1y ago
This Old Fashioned is best described as a bite of pecan pie, a taste of coffee, a nibble of dark chocolate, and a sip of fine bourbon.  Always a hit at the events and pop-ups we’ve done, it is one of my personal favorites. Simple to make, you can easily adjust the sweet/bitter balance. I prefer a high rye bourbon with this cocktail, but you should use your favorite.  The flavor profile of Doc Elliott’s Coffee Pecan Bitters is bitterness and spiced coffee on the front, soon followed by pecan with notes of dark chocolate as the bitterness rapidly fades.  The finish is coffee, pe ..read more
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Dad’s Day Cocktails
Doc Elliott's Mixology
by garybelliott
1y ago
Looking for a special cocktail for Dad’s special day?  How about a Mule?  Mules are easy to make and easy to customize.  So, read on for a few ideas. The Secret to Great Mules Whether you are making a classic Moscow Mule or some variety, the one thing that will take your cocktail over the top is fresh ginger.  This will mean that you cannot build the Mule in a glass or mug, but the added zing makes the effort worthwhile.  The easiest way to use fresh ginger is to purchase frozen crushed ginger at your supermarket. This generally comes in 1 tsp squares.  I cut the ..read more
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