Day 29: "Bone Crusher"

The Bone Crusher was created by Tom Baron at T.G.I. Friday’s in Washington D.C. in the early 90s. Although it sounds scary, the use of champagne gave the drink an air of sophistication.

Here’s the recipe I used (take from DrinksMixer.com):

1/2 oz gin (Seagram’s Extra Dry Gin)
1/2 oz vodka (Vitali Vodka)
1/2 oz triple sec (J. Brandt Triple Sec)
1/2 oz rum (Bacardi Puerto Rican Rum)
1/4 oz grenadine syrup (Rose’s Grenadine Syrup)
1/4 oz lime juice (Tantillo Sicilian Lime Juice)
2 oz sweet and sour mix (Cocktail Classics Sweet and Sour Mix)
1 oz Champagne (Korbel Champagne Brut)

Combine all ingredients (except Champagne) in a cocktail shaker and shake vigorously. Pour into a glass with ice, and float the champagne on top.

Can be served in any type of glassware, but a large brandy snifter is ideal. Garnishing is unnecessary, but feel free to experiment.

Personal tasting notes: I really liked this drink, but it was a tad sugary. I think next time I make this drink I’ll axe the grenadine. I also enjoy learning my new bartending technique: floating. You can actually float any number of alcohols to make interesting patterns, but for this I simply poured the Champagne slowly over an inverted spoon. I will be doing this drink again. : )