Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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By Jonathan M. Forester on Dec 8, 2008 | In Recipes from Tales of the Cocktail 2008, Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
Herb Cane
2 oz Boca loca Cachaca
1/2 oz Chartreuse Green
1 oz fresh lemon juice
3 basil leaves
6 mint leaves
1/2 oz brown sugar syrup
Muddle mint and basil in shaker, add the rest of the ingredients and shake well on ice. Strain into an ice filled rocks glass. Squeeze oil from an orange twist into drink and add twist for garnish.
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