Jamie Imhof's cocktails make use of some unique techniques, like using a red wine float as a garnish, and using a smoker to give a new dimension to a traditional old cocktail. Be sure to check her out at Wildwood Kitchen in Bethesda, Maryland.
2 oz Mosby’s Spirit
1 oz Ginger syrup*
½ oz lemon juice
½ oz lime juice
½ oz pineapple juice
Red wine of your choice (use a pour spout)
Combine Mosby’s Spirit, ginger syrup, & juices in a shaker with ice. Pour into a chilled martini glass. Garnish by slowly rimming the glass with the red wine.
1 cup sugar
1 ½ cups water
½ cup ginger, peeled, diced & muddled.
Combine all ingredients in a small pot & bring to a boil, remove from heat & let steep for 30 minutes. Strain. Keep in the refrigerator for up to a month.
Smoked Rye Negroni
1 oz Roundstone Rye
½ oz Campari
½ oz Aperol
¾ oz Sweet Vermouth
Twist of orange
Smoke* the Roundstone Rye & Campari in a small bottle & allow to sit for several minutes. Combine all ingredients in a glass with ice & stir. Strain into a chilled glass with one large piece of ice. Garnish with a twist of orange.
To smoke the spirits, you will need a small chef’s smoker. We recommend using fruit wood, or a cut up oak barrel! Here is one option you can try: http://www.chefessentials.com/default/polyscience-sg2-psc-the-smoking-gun.html
2 oz Watershed Gin
1 oz Cinch Tonic Syrup #6 (available from http://www.cinchtonic.com)
3 or 4 oz seltzer (depending on your taste)
Fresh basil garnish
In a tall glass with ice, stir to combine the Watershed Gin & Cinch Tonic. Top with seltzer, & garnish with fresh basil.