We love a good cocktail at the Meaney Café.
It's important to setting the pace, and...well...keeping the pace. In moderation, these drinks can actually bring comfort and happiness from the moment you start creating them all the way up until the ice melts. But mostly while you're drinking them...
You can certainly substitute some of these ingredients or brands, but on the drinks we've created, we use the specific ingredients because we love them and there is some kind of connection to them. We would love to tell you more when you come here and drink these lovely libations with us in person.
Please email us anytime if you have a question!
Tim and Tiffany Meaney
APERITIFS (BEFORE DINNER)
1 oz Blood Orange juice. (Trader joes)
1/2 oz gin
1/4 oz maraschino
1/4 oz Campari
3 dashes cherry bitters
Mix liquid in a mixing container, add ice. Stir. Pour over rocks or up with orange zest.
1 oz 151 Rum
.5 oz Grand Marnier
.50 oz Tia Maria (or Kahlua)
Pour the Rum into the glass after sugaring the rim of a deep stemmed glass and caramelize the sugar lighting it on fire.
After sugar is cooked, add Tia Maria and Kahlua.
Grand Marnier at very end. Add coffee.
1 ounce of Gin
1 ounce of Carpano Antica Sweet Vermouth
.5 ounce Amaro Dell’Erborista
.5 ounce Honey Syrup (1:1 ratio) honey+H20
Mix contents in martini shaker, add orange zest and pour into chilled martini glasses.
The Lazy Teej
1 oz Whiskey
1/2 oz Averna
3 dashes of orange bitters
1/3 Dropper of Tim's black pepper tincture
Don't put a ton of effort into this while you make it. That's the beauty of this drink. Inspired by my eldest son...I think he's got something here! Click here to order Tim's Tinctures and other drinks!
1 Sugar cube
5 dashes Peychaud's bitters
2 ounces of rye
Herbsaint (Pernod, chartreuse, etc)
Lemon twist for garnish
Fill an old fashioned glass or cocktail glass with ice and talk with water. In a second old-fashioned glass combine the sugar and the bitters and muddle to dissolve the sugar. Add the Rye and gently stir to combine the flavors. Discard the ice and water from the first glass and coat it with the the herbsaint, draining the excess. Strain the rye mixture into the glass. rub the rim with lemon peel. if you're a purist discard the peel as they do in New Orleans if not drop it into the drink.
2 Oz gin
1 Oz sweet vermouth
2 tsp maraschino liqueur
1/2 tsp bitters
squeeze of lemon or twist (I prefer a squeeze of lemon but a twist looks better)
Combine all the ingredients except the lemon in a mixing glass.
Add copious ice and stir well for a minute or two.
Strain into a chilled cocktail glass.
Garnish with lemon.
Half Nelson - aka Jim's Nelson
2 oz of rye or bourbon
.5 oz simple syrup
5-8 dashes of lavender bitters
Mix with ice.
DIGESTIFS (AFTER DINNER)
Wealthy Southern Californian
2 oz bourbon
1/2 oz Benedictine
1/2 oz calvados
2 dashes angostura bitters
2 dashes orange bitters
Tim’s Maple Haze
1 ounce bourbon
1/2 ounce amaretto
1/2 ounce Amaro
2 dashes black pepper tincture
2 dashes aromatic bitters
1 tsp maple syrup (good maple syrup)
2 Italian cherries for garnish
Mix ingredients. Add 2-3 medium size ice cubes
The Last Word
Pour ingrédients into a stirring glass, add large ice, stir and pour into chilled stemmed glass.