Thistle Cocktail Food

THISTLE COCKTAIL

Thistle Cocktail image

Mario Batali's Thistle cocktail is a mixture of tangy orange flavors and Cynar, a bittersweet aperitif made from artichoke and herbs. The recipe comes from "The Babbo Cookbook."

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 8

Ingredients

3/4 cup plus 3 tablespoons orange-flavored vodka, chilled
1/4 cup plus 1 tablespoon Cointreau, chilled
1 1/4 ounces Cynar (artichoke liqueur), chilled
1/2 cup plus 2 tablespoons freshly squeezed orange juice, chilled
1 lemon, cut into pieces
Ice cubes
Bitters
5 orange twists, for garnish

Steps:

Place vodka, Cointreau, Cynar, orange juice, and lemon in the jar of a blender; blend to combine. Pour vodka mixture into a pitcher filled with ice. To serve, pour cocktails into martini glasses; garnish each cocktail with a dash or two of bitters and an orange twist.

THISTLE

Thistle image

Categories Bitters Scotch Alcoholic Cocktail Party Cocktail Fortified Wine House & Garden Drink

Yield Serves 1.

Number Of Ingredients 4

Ingredients

1 1/2 ounces Scotch whisky
1 1/2 ounces sweet vermouth
2 dashes Angostura bitters
3 or 4 ice cubes

Steps:

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

OLD PEPPER

Old Pepper image

This bourbon cocktail recipe from Alba Huerta uses whiskey, lemon, turbinado sugar, and hot sauce.

Provided by Alba Huerta

Categories Cocktail Bourbon Whiskey Drink Drinks Alcoholic

Yield Makes 1 cocktail

Number Of Ingredients 10

Ingredients

For the Turbinado Syrup:
2 cups Sugar in the Raw turbinado
1 cup water
For the cocktail:
1½ oz. 80-proof bourbon
¾ oz. Turbinado Syrup
½ oz. freshly squeezed lemon juice
¼ oz. Crystal hot sauce
3 dashes Worcestershire sauce
Garnish: 1 chile de arbol

Steps:

To make the Turbinado Syrup: Combine the turbinado sugar and water in a saucepan and stir to combine. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Transfer to a glass container with a tight-fitting lid and store in the refrigerator for up to 1 week. Makes about 2¼ cups.
To make the cocktail: Fill a rocks glass with crushed ice. Pour the bourbon, syrup, lemon juice, hot sauce, and Worcestershire sauce into a cocktail shaker. Fill the shaker with ice cubes. Cover and shake vigorously 20 times. Strain into the glass. Place the straw in the glass. To garnish, place the chile on the ice.

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