Climate Cocktail Quick Builds

Bars can offer everything from a single Climate Cocktail to sky’s the limit!
Or, create your own drinks to suit local climate issues.

Note:
All measures in oz., unless noted otherwise.
Use Tap water if excellent, otherwise use Quality water.

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Carbon Drop

Batched and carbonated sour, cousin to a French 75 or Lemon Drop. Refrigerate, pop the cap and serve.

Single Build

Note: batch to desired quantity for bottling per your equipment.

1.25 Botanist gin
.25 Luxardo Maraschino
.75 Lemon
.5 Calendula syrup (foraged from your yard)
2 dash Orange bitters
3 Gruner Veltliner

Build in Corni, carbonate at 45 psi, bottle.

Calendula Syrup
Note: by volume

6 Calendula, dried flowers (loosely packed)
20 Cane sugar
16 Quality water
1/8 Sea salt
Bring to boil, simmer 20 minutes, strain solids.

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Veliger

Accompaniment to an oyster on the half-shell. Try batching to avoid the carbon footprint of stirring and discarding ice, and add efficiency for service; the freezer that chills it will be on anyway (don’t forget to pre-dilute per the recipe).

Batched 1 Liter

For 10 cocktails

20 Haku vodka
5 Fino sherry
2.5 Blanc vermouth
1.25 Kümmel liqueur
.4 Grapefruit bitters
10 Quality water

Combine all ingredients into a decanter/bottle, seal and place in the freezer.

To serve:
Pour 4 oz. into a coupe
Spritz with Peated scotch (Bruichladdich)
Express and discard Lemon peel
Top with edible flower – Borage ideal for cucumber flavor

Single Build

2 Haku vodka
1/2 Fino sherry
1/4 Blanc vermouth
1/8 Kümmel liqueur
Dash Grapefruit bitters

Stir with ice, strain to coupe
Spritz Peated scotch (Bruichladdich)
Expressed Lemon peel, discarded
Edible flower garnish – Borage ideal for cucumber flavor

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The Thirsty Rancher

Scaffa style cocktail, served at room temp, no dilution. Better for contemplation than refreshment, sorry rancher.

1.5 Punt e Mes
.75 Westland American Whiskey
.5 Skaadi or other aquavit- this is from Montana
.25 Huckleberry cordial or other berry cordial as available (mure or cassis to varying effect)

Combine in a rocks glass or votive glass and serve at room temp.

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Arctic Peat

An old-fashioned/lowball build akin to a Vieux Carre, delicate, with a smoke waft on top, creating atmospheric mimicry.

.75 Westland Sherry Cask
.75 St. Remy Brandy
.5 Blanc vermouth
.25 Apricot cordial
1 dash Aromatic bitters

Stir and pour to Absinthe-lined double old fashioned glass, large cube, orange peel swath.

Smoke with crumbled peat/peach tea leaf/bear berry/molasses paste-soak with high proof rum to make an ignitable tar, light with a brulee torch, and cover with cloche.

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La Lima Final

Batched and carbonated, ready to pour on draft. This is a sour with faux lime juice, modeled on a margarita, but carbonated as a long drink over ice. The lime is manufactured a la cocktail lab, portending the demise of the affordable lime.

For 5 gallon Corni keg

184 El Tesoro Blanco
69 “Faux Lime”
46 Cointreau
4 Scrappy’s Hellfire Bitters
23 Tamarind powder
275 Quality water

69 “Faux Lime”
65 Quality water
2.72 Citric acid
1.36 Malic acid
.68 Lime oil

Fill Corni Keg, leaving adequate headspace to carbonate, dispense 6.5 oz to Collins glass, fill with ice, lime wheel.

Single Build

2 El Tesoro Blanco
.5 Cointreau
.75 “Faux Lime”
(By weight: Quality water .7, Citric acid .037, Malic acid .015, Lime oil .0075)
2 dash Scrappys Hellfire Bitters
.25 Tamarind powder, dissolved
3 Soda water

Build in Collins glass, top with Soda, fill Ice

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Cane and Roil

A sour, riffing off the Corn and Oil, roiled oil being an issue in Houston, and grassland (cane), an answer.

2 Mt. Gay Black Barrel
.75 spiced Pecan syrup
.75 Lime juice
.5 Grapefruit juice

Shake and strain to a Georgian glass, fill with crushed ice, garnish with feathered Grapefruit swath.

Spiced Pecan Syrup
Note: by volume

10 Light brown sugar
8 Quality water
3 Pecan
1/4 Allspice
Peel of 1 Lime
8 Clove pieces
2 Chili tamarind (available at Mexican grocery stores)

Combine Sugar, Quailty water, Chili tamarind and Pecans in a blender and quickly pulse.

Combine Allspice, Cloves, Lime peel, in a hot pan for a couple minutes to loosen the oils, then add the Pecan-Chile tamarind-Sugar paste to the pan, bring to a quick boil, then simmer for 20 minutes. Strain solids and set aside to cool.

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