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Cherry Coke

We at the Jeffries Tonic normally don’t question miracles.  But when even Fergus Henderson’s “Miracle” Cocktail couldn’t replace Aloysius’s hangover with a radiant glow, we took matters into our own hands.  It may be a case of quantity over quality, but it required this variation to get the job done.  For those times when it takes greater effort than desired to mix more than two ingredients, we present the Cherry Coke:

Ingredients:

  • 2 parts Fernet-Branca
  • 1 part Cherry Heering

Directions:

  • Combine desired quantities in a shaker full of ice. Shake and shimmy. Strain into a chilled cocktail glass.

Bon Courage,

The Jeffries

Kentucky Mud

Hiccup hiccup

Ingredients:

  • 1 1/2 oz. Rye Whiskey
  • 1/3 oz. Fernet-Branca
  • 3/4 oz. cinnamon syrup
  • 1/2 oz. lemon juice

Directions:

  • Place all ingredients in a shaker filled with ice.  Shake and shimmy.  Strain into a cocktail glass.

Cheers,

The Jeffries

P.S.

Trust us,

The Jeffries

Cinnamon Syrup

American chefs use cinnamon syrup primarily as a dessert ingredient. We at the Jeffries Tonic are prepared to provide you with a few alternatives; first, here’s the recipe:

Ingredients:

  • 2 cups water
  • 1 1/5 cups granulated sugar
  • 5 cinnamon sticks

Directions:

  • Place all ingredients in a small saucepan and bring to a boil.  Simmer for 15 minutes.  Cool to room temperature.  Bottle, straining all but one cinnamon stick. The Jeffries Tonic does not advocate drinking the whole thing.

Stone Raft

Poseidon embraced the advice and betook himself to Scheria, the Phaeacian home-town, where he waited till the trim vessel in its light coursing had almost made the land. Then he went over to her and with a single sweep of the flat hand turned her into a rock firmly rooted upon the bottom of the sea.
– Homer, Odyssey, Book XIII (trans. T.E. Lawrence)

This recipe is adapted from Mayahuel, a (the?) New York tequila bar, which has given us oodles of inspiration.  Our DIY jalapeno-infused tequila has been intoxicating on its own; but, given its desert in a bottle, throat-scorching heat, would generally be better as a glaze for ribs than as a smooth sipping cocktail ingredient. With this recipe, we’ve finally been able to use it as a proper anchor. An easier method for devising a stone raft than Poseidon ever learned:

Ingredients:

  • 1 oz. Del Maguey Chichicapa Mezcal
  • 1/2 oz. jalapeno-infused tequila
  • 1/2 oz. Amontillado sherry
  • 1 tsp. agave nectar (amber)
  • 2 dashes celery bitters (The Bitter Truth)

Directions:

  • Combine all ingredients over ice in a mixing glass. Stir to chill and dilute. Strain and pour into chilled cocktail glass.

Recipe adapted from Mayahuel

El Farolito

Typically witnessed in Santa Fe during Las Posadas, a 9-day Christmas celebration culminating on la Nochebuena (Christmas Eve), a farolito is a small, sand-weighted paper bag enclosing a candle. Symbolizing the transfiguration of the commonplace when illuminated from within by sacred light, these decorations light the paths of Catholic pilgrims paying homage to the trials endured by Joseph and Mary on their journey to find a place of birth for their child Jesus. In honor of those who brave the cold to honor this tradition, the Jeffries Tonic has developed this warming, winter cocktail.

Ingredients:

  • 1 oz. Del Maguey Chichicapa Mezcal
  • 1 oz. Reposada Tequila (Aha Toro)
  • 1/4 oz. Absinthe (Kübler)
  • 3/4 oz. fresh squeezed orange juice
  • 1/3 oz. agave nectar (amber)
  • 1/4 tsp. cinnamon
  • 2 dashes smoked paprika
  • 1 egg white

Garnish:

  • Flamed orange peel
  • 1 small dried red chili

Directions:

  • Combine all ingredients in a Boston shaker.  Shake and shimmy for at least 30 seconds.  Fill shaker with ice. Shake and shimmy until chilled.  Strain into a chilled double old fashioned glass.
  • Garnish with the flamed peel and a small, dried red chile.

Notes:

  • For the flamed orange peel: cut a small, roughly circular segment of peel inclusive of some pith from a fresh orange; light a match roughly four inches over the glass; gently raise the peel over the flame, taking care not to expel its oils prematurely; and, quickly squeeze the peel over the flame. This should cause a few sparks as the orange oil traverses the flame on its path to flavor your beverage. In the interest of safety, extinguish the flame promptly.

Orgeat Syrup

Just as no Mixto should be mistaken for a proper tequila, no commercially available orgeat syrup really deserves the designation. A look at a few “orgeat” labels revealed: Glycerl Abietate, check. Titanium Dioxide, check. Almonds, no such luck.

In an attempt to create a DIY remedy for the industrial concoctions mouldering on liquor store shelves, and which have no place in a properly stocked bar, our adventures with fresh almonds and cane sugar began with the recipe found at The Kaiser Penguin, with a few minor exceptions:

Ingredients

  • 1 1/2lb whole, raw almonds
  • 4c sugar
  • 4c water
  • 3 dashes orange flower water
  • 3 dashes rose water

Directions

  1. Toast almonds (bake at 400F for 10-15 minutes, tossing once or twice).
  2. Blend the almonds using a Cuisinart or blender. (You may have a few whole pieces left, some crumbs, and everything in-between.)
  3. Add almonds, sugar, and water to a pan and bring to a simmer. Simmer for two minutes. Remove from heat, cover, and let sit for at least 12 hours.
  4. Strain through two layers of cheese cloth and then a sieve to remove the very fine almond sludge. Add the rose and orange flower waters. Bottle.

Note:

  • Store refrigerated for up to one week.

P.S.

  • We are experiencing technical difficulties with the longevity and texture of this syrup. Stay tuned for an update.

La Mauresque

They say there’s something about the light in Provence…

Ingredients

Directions

  • Combine all ingredients in a Boston shaker, shake, shimmy, pour over ice (size matters), add a splash of water (dilute to taste), enjoy.

Cheers,

The Jeffries