Cocktail Shakers: Coming unstuck. (Idea).

posted 30 May 2016, 08:51 by George Sinclair   [ updated 30 May 2016, 08:54 ]

As most bartenders know, certain types of cocktail shakers have a tendency to contract when ice-cold, and can therefore be a bugger to open: So why not pierce one of the metal ends with a single hole (perhaps made with an ice-pick and a hammer) which will be covered by the thumb during shaking, and then the thumb is removed to release the pressure and thus make the parts of the shaker easier to separate. The aperture of the hole must not be too small so as to cause a jet of liquid, and not so big as to be difficult to cover with the thumb.


posted 7 Jan 2014, 14:23 by George Sinclair


Frozen Canarino.

posted 18 Dec 2013, 09:09 by George Sinclair

For a beautiful lemon Old Fashioned.

The Sinclair Patented Triple Shake.

posted 13 Dec 2012, 17:58 by George Sinclair   [ updated 13 Dec 2012, 17:59 ]

For those of us who use pasteurized egg-white in our cocktails at work; it can 
be very frustrating to dry shake then shake with ice and yet still end up with 
a puny foam head to a cocktail; So I decided to dry shake again, after shaking 
a drink with ice, and now have super-foamy cocktails as a consequence.

1. Dry Shake (Shake a cocktail without ice, to whi
p up the egg-white).
2. Shake the same cocktail with ice.
3. Fine strain into the empty half of a Boston shaker (preferably an all-metal 
4. Dry Shake Vigorously.
5. Pour unstrained into your chilled cocktail glass.
6. Foam Galore!

Scenting the top of the foam with an orange or lemon twist is recommended; 
which is what I do with my Whisky Sours.

It may sound like a lot of extra work, but it is worth it if you want a foamy masterpiece.

Ode to Joy.

posted 26 May 2012, 02:58 by George Sinclair

50ml Appleton VX Rum,
25ml Fresh Lime Juice,
10ml Sugar Syrup,
50ml Rubicon Passionfruit Juice.

Shake & Strain into a Pilsner glass; top with Cream soda; Garnish with a twisted lime wheel.

Tequila and Bourbon Serving Suggestion.

posted 2 May 2012, 15:15 by George Sinclair   [ updated 2 May 2012, 15:22 ]

Double Measure of Spirit,
1 dehydrated slice of lemon, orange, grapefruit, or lime.

Chew slice, sip, chew, sip, etc

Tequila, Dehydrated Grapefruit Slices.
Bourbon, Dehydrated Orange Slices.

Dehydrated Kiwi and Strawberry Slices; 

New: The Queen's Estate.

posted 12 Feb 2012, 14:09 by George Sinclair

The Queen's Estate.

Created by Joshua Reynolds @ Pollen Street Social.

50ml Appletons VX, 
20ml Dubonnet Rouge, 
15ml Benedictine, 
2 drops St. Elizabeth Allspice Dram, 

Stir with ice, and then strain into a chilled cocktail glass; Spritz with a 
twist of pink grapefruit peel, which you then discard.

This a great drink using great ingredients.

Good Luck to Josh for the upcoming Appleton's cocktail competition.

George's Bourbon Milk Punch.

posted 22 Jan 2012, 16:14 by George Sinclair

George's Bourbon Milk Punch.

35ml Woodford Reserve,
10ml Creme de Abricot,
25ml Lemon Posset (stolen from the Pastry Chef),
25ml Double Cream.

Shake with ice; and then strain over new ice in a rocks glass; Garnish with a lemon twist.

St. Peter

posted 20 Jan 2012, 19:08 by George Sinclair   [ updated 20 Jan 2012, 19:09 ]

Named after Lukasz Stafin (Peter Griffin Lookalike).

2 shots of Walnut Infused Myers' Dark Rum,
2 Shots Apple Juice,
3/4 shot Honey,
2 dashes of Peychauds' Bitters,
Blood Orange Twist.
3 Cherries.
Stir with ice, and then strain of block of ice; Rocks glass.

[Agricole Sour]

posted 8 Sep 2011, 05:09 by George Sinclair

50ml Rhum Agricole,
10ml Peach Puree,
10ml Creme de Figue,
5ml Sugar Syrup,
20ml Fresh Lemon Juice,
10ml Eggwhite.

Shake hard with ice, and then strain into a chilled cocktail glass; Garnish with scrapings of lime zest.

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