The just-launched Wisconsin Cocktails from Milwaukee’s Jeanette Hurt introduces a new generation of cocktails that offer a spin on standard concoctions. Here are three of the book’s must-try tipples to whip up at home.
Kringle Cream mixologists
2 oz. Kringle Cream liqueur
1 oz. green crème de menthe 1 oz. white crème de cacao
Glass: martini or coupe
Garnish: chocolate curls
Pour all ingredients into a shaker with ice. Shake for at least one to two minutes until nice and frothy, then strain into glass. Garnish with chocolate curls.
Basic Tom and Jerry
4 eggs, separated
1 C powdered sugar
½ tsp. cream of tartar 1 tsp. vanilla extract
Whip egg whites with cream of tartar until stiff peaks form. Gradually add ¾ cup powdered sugar and vanilla extract. In a separate bowl, whip egg yolks with remaining sugar. Fold egg yolk mixture into egg whites. Refrigerate until ready to use. Makes enough for about eight cocktails.
½ C batter
2 oz. brandy
1 oz. rum
4 to 5 oz. hot milk
Garnish: ⅛ to ¼ tsp. grated nutmeg
Heat milk until almost but not quite scalded. While milk is heating, warm up a mug with hot water, then discard the water. Pour brandy and rum into the bottom of the mug, add batter, then pour warm milk on top. Grate nutmeg as garnish.
Nepal Old Fashioned
Drew Kassner, general manager and head mixologist, The Cheel, Thiensville
½ oz. simple syrup
¾ oz. Amilo sour mix
1 Amarena cherry, or other cherry
1 wedge of grapefruit, ½- to 1-inch cube
1 full dropper of Bittercube Jamaican No. 1 bitters, or other bitters 1½ oz. cognac or a brandy of your choice
2 oz. seltzer
Glass: rocks or old fashioned
Garnish: dehydrated blood orange wheel and Amarena cherry
Muddle simple syrup, sour mix, cherry, grapefruit, and bitters together in a rocks glass. Add ice, pour in cognac, and top with seltzer. Garnish with dehydrated blood orange wheel and Amarena cherry.
Amilo sour mix can be made by combining 1 cup fresh lemon juice, 1 cup fresh lime juice, 1 cup sugar, and 1 cup hot water. Whisk everything together until sugar is dissolved.