In a mixing glass add John Barr Whisky, Vermouth Rosso and Angostura Bitters, stir with ice. Strain the cocktail into a chilled cocktail glass. Aromatize with oils of a lemon peel and garnish with the peel.
Fill mixing glass with ice to chill
Pour 2oz John Barr Whisky and 1/4oz Vermouth Rosso into the mixing glass
Add dashes of Angostura bitters and stir
Pour over chilled cocktail glass
Aromatize and garnish with lemon peel
Serve and enjoy!
Juan Agrio
2 oz. John Barr Whisky
1 oz. Simple Syrup
1 oz. Fresh Lime Juice
1 oz. Aquafaba (Vegan substitute for Egg Whites)
Angostura Bitters
Add all ingredients into a cocktail shaker filled with ice. Shake hard, strain, then discard the used ice and shake again to create foam and better emulsification. Pour into a chilled cocktail glass and finish off with angostura bitters.
Fill cocktail shaker with ice to chill
Pour 2oz John Barr Whisky, 1oz Simple Syrup, 1oz fresh lime juice, and 1oz aquafaba into shaker
Shake well, and strain into other half of cocktail shaker
Shake again to foam
Strain into cocktail glass and add dashes of angostura bitters
Serve and enjoy!
Penecilina Muy Fina
2 oz. John Barr Whisky
3/4 o.z Fresh Lemon Juice
3/4 oz. Honey-Ginger Syrup
1/4 oz. Islay Single Malt Scotch
Lime peel for garnish
Add John Barr whisky, lemon juice and honey-ginger syrup into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass filled with ice. Top with Islay Single Malt Scotch and garnish with a lime peel.
Fill cocktail shaker with ice to chill
Pour 2oz John Barr Whisky, ¾oz fresh lemon juice, and 3/4oz honey-ginger syrup
Shake well and strain into cocktail glass over ice
Top off with 1/4oz Islay Single Malt Scotch and garnish with lime
