Johnny’s Signature Cocktails

Features:

   • 1-1/2 ounces Makers Mark bourbon

   • 3/4 ounce Cinnamon-Pear syrup*

   • 3/4 ounce lemon juice, freshly squeezed, strained

   • 1 dash Angostura bitters

   • 2 drops 20% saline solution

   • Garnish: 1/2 lemon wheel

Build:

   • Add liquid ingredients to shaker half-filled with ice. 

   • Shake until chilled, 10-12 seconds.

   • Strain into rocks glass filled with fresh ice. 

   • Garnish. 

*Cinnamon-Pear syrup: 

   • 1-1/2 cups demerara sugar

   • 1-1/2 cups water

   • 1 pear, cored, thinly sliced

   • 2 cinnamon sticks

   • 5 cloves 

   • 2 pieces of star anise  

Combine sugar and water in a saucepan, bring to boil over medium-high heat. Reduce heat to a simmer, add pear, simmer for 45 minutes. Remove from heat, add spices, steep for one hour. Strain out solids. Allow syrup to cool, store in fridge for up to one week.

Features:

   • 2 ounces CR&F Aguardente Velha Reserva

• 3/4 ounce toasted pine nut infused sweet vermouth*

   • 1/2 ounce Licor Beirão

   • 2 dashes orange bitters

   • Talurdinha Sabor do Algarve Licor Figo Cream**

Build:

   • Add liquid ingredients to mixing glass half-filled with ice.

   • Stir until chilled, at least 15 seconds.

   • Double-strain into chilled coupe glass.

   • Top with fig liqueur cream.

*Toasted Pine Nut Infused Sweet Vermouth:

   • Toast 1Tbsp pine nuts in dry skillet until slightly browned

   • Add cooled pine nuts and 1 cup sweet vermouth to a ziplock plastic bag

   • Infuse pine nut/vermouth mixture in sous vide at 140 degrees F for two hours

   • Pour mixture through fine metal sieve into fresh container and store in fridge up to two weeks

**Fig Liqueur Cream:

   • Combine 3 parts heavy cream, 1 to 1.5 parts liqueur and a pinch of salt into a  mixing glass

   • Whip mixture lightly with frother until thickened but still pourable

Created during development of the Frankie Sabor, this is becoming the new fave Espresso Martini riff of all who are served.

Features:

• 1 ounce CR&F Aguardente Velha Reserva

• 1 ounce Talurdinha Sabor do Algarve fig liqueur

• 1 ounce chilled espresso

Build:

• Add ingredients to shaker and dry shake at least 10 seconds.

• Fill shaker halfway with ice cubes.

• Shake until chilled, 10-12 seconds.

• Double-strain into chilled coupe glass.

A nod to the man whose Good Morning Portugal podcast eased Johnny and Kim's transition to and within Portugal. He also introduced (during a long night) Johnny to Beirão, considered by many to be Portugal's national liqueur.

Features:

   • 1-3/4 ounces bourbon

   • 3/4 ounce Beirao

   • 1 ounce lemon juice, freshly squeezed, strained

   • 1/2 ounce simple syrup

   • 2 drops 20% saline solution

   • Garnish: lemon twist 

Build:

   • Add liquid ingredients to a shaking tin half-filled with ice

   • Shake until chilled, 10-12 seconds. 

   • Strain into rocks glass filled with fresh ice.

   • Garnish.