Ep 88: Professional West Wing with Scott Anderson

The Money Penny2 oz dry gin.75 oz fresh grapefruit juice.5 oz dry vermouth.25 oz rich simple syrup (2:1)1 dash Grapefruit Bitters Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with a grapefruit twist. Triple DaiquiriTop: Standard Daiquiri1.5 oz White Rum1 oz Lime juice.5 oz Simple syrup Middle: Hemmingway Daiquiri2 oz White rum.75 oz fresh grapefruit juice.5 oz fresh lime juice.25 oz Marschen liqueur.25 oz simple syrup Bottom: Anejo Daiquiri1.5 oz Aged Rum1 oz Lime Juice.5 oz simple syrup With each drink combine over ice and shake until well chilled. Fine strain into chilled coups, and stack the glasses from bottom to top. Macadamia Nut Chi Chi4 oz Vodka2 1/2 oz macadamia nut liqueur8 oz pineapple juice2 oz coconut cream2 cups ice Add all ingredients to a blender. Blend until smooth. Pour into two tiki mugs. Garnish with an umbrella. Sparkling Bourbon Pear2 oz Bourbon Pear Mixer*1.5 oz chilled sparkling wine (from 1 bottle)Ground cloves for garnish Fill each glass with ice, add the bourbon pear mixer and top with sparkling wine. Stir once and sprinkle with ground clove to serve. *Bourbon Pear Mixer1 cup roasted pear puree*2 cups Four Roses Yellow Label Bourbon1/2 cup maple syrup In a pitcher or quart jar, stir together pear puree, bourbon, and maple syrup. Refrigerate until ready to use, up to 4 hours. Stir before serving. *Roasted Pear Puree2 bartlett pears, peeled, cored and sliced into eighths3 1/2 tablespoons fresh juice, from two lemons1/8 teaspoon ground cloves Preheat oven to 375°F (190° Celsius). Arrange the pear slices on a parchment-lined baking sheet and roast until the underside of each slice begins to caramelize, about 20 minutes. Let cool to room temperature. Add to blender with lemon juice and ground clove and purée until very smooth, or purée in a bowl with an immersion blender.