Stir it Up - Cincinnati Magazine

Top Doctors
City News
Dining
History
Culture
Lifestyle
Best Of
Events
- Events
- Themed Food Weeks
Magazine

Sign in

Welcome!Log into your account

your username

your password

Forgot your password?

Create an account

Sign up

Welcome!Register for an account

your email

your username

A password will be e-mailed to you.

Password recovery

Recover your password

your email

Search

Subscribe
Advertise
Archives
Contact Us

Sign in

Welcome! Log into your account

your username

your password

Forgot your password? Get help

Create an account

Create an account

Welcome! Register for an account

your email

your username

A password will be e-mailed to you.

Password recovery

Recover your password

your email

A password will be e-mailed to you.

Cincinnati Magazine

Top Doctors
City News
Dining
History
Culture
Lifestyle
Best Of
Events
- Events
- Themed Food Weeks
Magazine

Stir it Up

-

February 14, 2011

In case the quartet of cocktails in our February 2011 issue left you thirsty for more, we’re serving up another round. Cheers!

Sidecar from Local 127: Mix 1 1/2 oz Hennesey, 1 oz Cointreau and 3/4 oz lemon juice in a tin, add ice, and mix. Strain into a cocktail coupe.

Sazerac from Senate: In a separate pint glass, muddle a sugar cube and 2 dashes of Peychaud bitters. Add 2 oz rye whiskey and ice and stir quickly for 2 minutes. Strain into the rinsed glass. Rub rim with a torched lemon rind.

Lucy Lou from Senate: Pour 1 oz limoncello and 1 oz St. Germain (elderflower liquer) over ice and shake. Pour into a champagne flute, add 1/2 oz lemon juice, and top with 4 oz cremant (sparkling wine). Garnish with a lemon twist.

Almond Brandy Alexander from Senate: Pour 1 oz brandy, 1/2 oz crème de cacao, and 1/2 ounce cream over ice. Shake for 2 minutes and pour into a champagne coupe. To garnish, use a microplane to add shavings from a block of chocolate.

Les Fleurs du Mal from Rookwood: Douse 1 sugar cube with absinthe in a champagne flute. Mix 1 1/2 oz of Hendrick’s gin, 1/2 oz of rose-infused simple syrup and 3/4 oz fresh lemon juice in a tin with ice and shake. Strain and top with champagne.

Tequila Old Fashioned from The Bar at Embers: Place 2 brandy-soaked black cherries in a glass. Add an orange slice, a dash of blood orange bitters and a 1/4 oz brandy. Lightly muddle. Add ice, 1 1/2 oz Cazadores Tequila and top with blood orange juice.

Heat Lightning from Local 127: Mix 1 1/2 oz Lairds applejack brandy, 1/2 oz raspberry syrup, 1/2 oz lemon juice and 2 dashes of habañero tincture in a tin with ice. Strain into a cocktail coupe and garnish with a lemon twist.

The Flirtini from The Bar at Embers: Combine 1 T raspberry puree, 1/2 oz pineapple juice, 1 oz cranberry juice, and 1 1/4 oz raspberry vodka in a tin. Add ice and shake. Strain into a martini glass and top with champagne.

Ginger in the Rye from The Bar at Embers: Squeeze 2 lime wedges into a whiskey tumbler and fill with ice. Add a dash of blood orange bitters, 1 1/2 oz Jim Beam Rye and a dash of absinthe. Top with ginger beer, stir and garnish with fresh ginger.

French 75 from The Bar at Embers: Muddle 1 sugar cube with 1 1/4 oz Plymouth Gin. Shake in a tin over ice, strain into a champagne flute. Top with dry champagne, stir and garnish with a lemon twist.

Next article Promotion: Super Lawyers Event 2011

ABOUT US

Cincinnati Magazine is the definitive guide to living well in Greater Cincinnati, connecting sophisticated, educated readers with the region’s most interesting people, cultural issues, food, arts, fashion, and history via print, digital, and events.

Contact us: Contact-cm@cincinnatimagazine.com

FOLLOW US

Home
Subscribe
About Us
Terms
Privacy
Contest Rules
Advertise
Careers

© 2026 - Cincinnati Magazine