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.

Druthers Cocktail.

posted 24 Jun 2010, 07:08 by George Sinclair


Created by George Sinclair; 23/6/2010.

50ml Johnnie Walker Red Label Scottish Whisky,
15ml Punt e Mes,
15ml Noilly Prat Dry,
Dash of Angostura Bitters.
Stirred thoroughly with ice, and then strained into an ice-filled rocks glass; Garnished with a twist of Orange peel.

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