Haystack – Simple Cocktail Recipe

Cocktail Recipes with 5 Ingredients or Less

 

When it comes to crafting cocktails, you don’t have to make something extravagant for it to be delicious. With a list of ingredients you can count on one hand, these local establishments have offered up everything from classic creations to laudable libations that prove sometimes less really is more.

 

By Christina Cannon / Photos by Rich Smith

VIC ad

Ila Storie making a haystack cocktail at stir

 

Haystack

By Ila Storie

At STIR

 

Ingredients

2 oz. Four Roses Yellow Label

1/2 oz. Courvoisir VS Cognac

1/2 oz. yellow chartreuse

1/2 oz. spiced orange syrup

1/2 oz. lemon juice

 

Directions

Add all ingredients to a shaker tin and shake with ice. Strain into rocks glass over a 2×2-inch ice cube. Garnish with a dehydrated orange wheel and cardamon bitters to taste.

Chattanooga Airport ad

 

Haystack Cocktail from Stir

Haystack

Ila Storie at STIR
Course Drinks
Servings 1 drink

Equipment

  • Cocktail shaker tin
  • Strainer
  • Rocks glass

Ingredients
  

  • 2 oz Four Roses Yellow Label
  • ½ oz Courvoisir VS Cognac
  • ½ oz yellow chartreuse
  • ½ oz spiced orange syrup
  • ½ oz lemon juice

For garnish:

  • 1 dehydrated orange wheel
  • Cardamon bitters, to taste
Keyword cardamon bitters, Cocktail, cocktail recipe, cognac, couroisir VS cognac, dehydrated orange wheel, four roses yellow label, haystack, lemon juice, spiced orange syrup, yellow chartreuse
Aquarium Pools Ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more