Check out my bottle collection at Curiada! 👉 https://bit.ly/bottlesbottlesbottles
New customers use code ERICKSON for $5 off!
Use code ANDERS for free shipping on orders over $200!
Use code “ANDERS10” to receive your discount at Liber & Co.! 👉 https://bit.ly/3JCP9GQ
We’ve officially launched our Patreon page! 👉 https://www.patreon.com/anderserickson
Thank you!
Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
The Haunted House: 0:30
The Psycho Killer: 1:38
El Diablo: 3:03
The Black Dragon No. 13: 4:51
Sign off: 6:27
THE HAUNTED HOUSE RECIPE 0:30
1 oz. (30 ml) Appleton Estate Signature Jamaican Rum
1 oz. (30 ml) Rittenhouse 100 proof Rye
1/2 oz. (15 ml) Kronan Swedish Punsch
1/4 oz. (7.5 ml) ginger syrup
2 dashes Angostura Bitters
Expressed orange oil and cherry for garnish
👉 This recipe’s found in Robert Simonson’s The Old Fashioned: https://amzn.to/2VmB60v
THE PSYCO KILLER RECIPE 1:38
2 oz. (60 ml) Red Breast 12 year Irish Whiskey
3/4 oz. (22.5 ml) cocoa nib infused Campari*
1/2 oz. (15 ml) Marie Brizard White Crème de Cacao
1/2 oz. (15 ml) Giffard Banane du Brésil
2 dashes Absinthe
– Created by Jillian Vose in 2014 (I misspoke and said “Rose” in the video – sorry, Jillian)
*COCOA NIB INFUSED CAMPARI 1:51
Combine 1 Tbs cocoa nibs with 1 cup (~240 ml) Campari. Seal and shake. Allow to infuse for 1-2 hours (I like a longer infusion). Strain off cocoa nibs.
THE EL DIABLO RECIPE 3:03
1.5 oz. (45 ml) Siete Leguas Reposado Tequila
1/2 oz. (15 ml) Jules Theuriet Crème de Cassis de Dijon
1/2 oz. (15 ml) fresh lime juice
3 oz. (90 ml) ginger beer
Inverted lime rind filled with the crème de cassis for “interactive” garnish
THE BLACK DRAGON No 13 RECIPE 4:51
1 oz. (30 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) Amaro Averna
1 oz. (30 ml) cold brew concentrate**
1/4 oz. (7.5 ml) rich Demerara syrup (2:1 sugar:water)
~4 oz. (~120 ml) New Holland Brewing Dragon’s Milk (or your favorite dark beer)
**COLD BREW CONCENTRATE
Combine 1 part by weight coarsely ground coffee with 8 parts by weight cold water. Stir to combine. Seal and store in fridge for 12-14 hours. Strain off coffee grounds.
👉 Check out my coffee blend! ☕️ https://www.thatbarcoffee.com/
THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
My favorite mixing glass: https://amzn.to/3qoVgai
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
Zester: https://amzn.to/2VCLDF0
Hand juicer: https://amzn.to/3ioOwFeRubber
My syrup carafe: https://amzn.to/3iezKkZ
Rubber bar mat (6″x12″): https://amzn.to/3h2IJER
Lowball glass: https://libbeyglass.pxf.io/9WEyoE (Use code ANDERS10 to get 10% off!)
The Nick & Nora Glass: https://amzn.to/3GreJQD
The collins glass: https://amzn.to/3BVcy2U
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Mike Russo
Bdxman
Alex Smith
Matt Dougherty
Michael Cooney
Sarah Duncan
Matthew Crowley
Kevin
Callum Evans
Dzomery
Lisa Worsham
Sean
Follow Me:
Instagram: https://www.instagram.com/anderserickson/
Twitter: https://twitter.com/anderserickson_
Facebook: https://www.facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640