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George Jetson
United States
Recipes
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Gin
Dassai 45 Junmai Daiginjo Sake
Orange Curaçao
Cucumber bitters
Saline solution 4:1
Cherry brandy
Rye whiskey 50% abv
White crème de cacao
Fernet liqueur
Orange bitters
Rye whiskey 50% abv
Cherry brandy
Orange bitters
Xocolatl mole bitters
Fernet liqueur
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What were the original proportions?
Or you could always serve it with a sidecar in an ice-filled bowl. Just sayin’.
Altered the OG recipe a little.
1oz. Gray Whale Gin
1-2/3oz. Dassai 45 Junmai Daiginjo Sake
1/3oz. PF Dry Curaçao
4 dash. The Bitter Truth Cucumber bitters
2 drops. 4:1 Saline
We lacked the cucumber for garnish, so I added the bitters, which helped modulate the sweetness. The saline brought it all together and merged nicely with marine influenced gin. The sake is a good one and di not get lost in shuffle at all.
1oz. Gray Whale Gin
1-2/3oz. Dassai 45 Junmai Daiginjo Sake
1/3oz. PF Dry Curaçao
4 dash. The Bitter Truth Cucumber bitters
2 drops. 4:1 Saline
We lacked the cucumber for garnish, so I added the bitters, which helped modulate the sweetness. The saline brought it all together and merged nicely with marine influenced gin. The sake is a good one and di not get lost in shuffle at all.
2 fl oz Gin (Procera Blue Spot)
1⁄2 fl oz Yellow Chartreuse
3 drops. Saline (4:1)
Stir all ingredients with ice. Fine strain into a chilled Nick and Nora glass. Express an orange zest twist over the cocktail and use as garnish.
A nice martini riff. The saline brings out the African Juniper and other botanicals in the Procera. The Chartreuse brings out some of the honeyed components and adds complimentary herbal and aromatics.