As far as adding "dashes" of ingredients, I bought a few dasher tops from cocktailkingdom.com, I got them because I was making my own bitters, but anytime a recipe calls for a dash or two of something, I just use a dasher cap.
Sounds really good. I made a drink, which I called the Spanish Mary. Instead of tomato juice, I used gazpacho soup, then added Worcestershire sauce and Tabasco chipotle sauce, and vodka. It was really good.
In your book, you say "This drink is often referred to as a Brandy Alexander which suggests you could use other spirits in place of brandy."
Well, I got a Boston shaker set at an antique shop a while back. The glass had different recipes printed on it. One I was surprised to see the Alexander (not the Brandy Alexander.) It called for GIN, creme de cacao, and cream. I don't recall the exact proportions, as the set was a gift for a friend who wanted to get into home bar tending, and I never saw it again.
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As far as adding "dashes" of ingredients, I bought a few dasher tops from cocktailkingdom.com, I got them because I was making my own bitters, but anytime a recipe calls for a dash or two of something, I just use a dasher cap.
Sounds really good. I made a drink, which I called the Spanish Mary. Instead of tomato juice, I used gazpacho soup, then added Worcestershire sauce and Tabasco chipotle sauce, and vodka. It was really good.
That's the best garnish so far.
In your book, you say "This drink is often referred to as a Brandy Alexander which suggests you could use other spirits in place of brandy." Well, I got a Boston shaker set at an antique shop a while back. The glass had different recipes printed on it. One I was surprised to see the Alexander (not the Brandy Alexander.) It called for GIN, creme de cacao, and cream. I don't recall the exact proportions, as the set was a gift for a friend who wanted to get into home bar tending, and I never saw it again.