Johnny’s Signature Cocktails

Released on the 51st anniversary of Portugal's Carnation Revolution. This event marked the beginning of Portugal's transition to democracy and the end of its colonial wars in Africa, symbolized by the demonstrators use of red carnations. This refreshing drink, comprised of Portuguese spirits and liqueurs, is for celebrating democracy this day and throughout the year.

Features:

   • 1 ounce Gin (preferably Portuguese)

   • 1 ounce Per Se

   • 1 ounce Ginja

   • 2 drops 20% saline solution

   • Garnish: lemon peel

Build:

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

   • Stir until chilled, at least 15 seconds. 

   • Strain into rocks glass filled with fresh ice.

   • Express lemon peel over drink and add to glass as garnish.

Rapidly ascended Johnny's faves list. A straight-up Mr Potatohead of the classic recipe, swapping out sweet vermouth with PX Sherry sourced from the birthplace of Sherry in Spain. The rich, velvety Sherry melds spot-on with the spicy over-proofed rye and bitters to create a luxurious drink. You're welcome!

Features:

   • 2 ounces bottled-in-bond rye

   • 1 ounce PX Sherry

   • 2 dashes Angostura bitters  

   • Garnish: Brandied cherry

Build:

   • Add liquid ingredients to ice-filled mixing glass.  

   • Stir until chilled, at least 15 seconds. 

   • Double-strain into chilled coupe glass.

   • Add cherry to glass with or without a pick.

Created when tasked with a Thanksgiving cocktail for 10, almost all palates unknown to me. A gateway bourbon drink with a wheated mash bill and shorter pour for a 3 o'clock drink. Onward will use 2:1:1 and 2 dash build.

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.

A Portuguese twist to the @HighProofPreacher “Boozy Cream” Instagram Reel.

Features:

   • 2 ounces CR&F Aguardente Velha Reserva

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

   • 1/2 ounce 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.