EMPRESS LAVENDER GIMLET
Ingredients
Serves 1
2 oz (60 ml) Empress 1908 gin
1 oz (30 ml) lemon juice
½ oz (15 ml) Lavender Syrup, make ahead, recipe follows
fresh or dried lavender, for garnish
LAVENDER SYRUP:
2 cups (500 ml) sugar
2 cups (500 ml) water
2 oz (60 ml) muddled/crushed lavender buds
Instructions
- Shake and strain ingredients over ice into a double rocks glass. Garnish with fresh or dried lavender or other edible flowers.
- To make LAVENDER SYRUP: Bring sugar and water to a boil, stirring regularly. Allow to simmer for 10 to 15 minutes, remove from heat and add crushed lavender. Steep lavender for 1 to 2 hours; strain before using.
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PLUM BLOSSOM
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
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PIÑA ASADA BEBIDA
Ingredients
Serves 1
2 oz (60 ml) Tequila Reposado
½ oz (15 ml) Pineapple Syrup, recipe follows
¾ oz (22 ml) fresh lemon juice
1 dash Angostura bitters
6 to 8 basil leaves
Instructions
- Shake all ingredients together with ice for 10 to 15 seconds. Strain over crushed ice in a highball glass. Garnish with sliced pineapple and extra basil leaves.
- To make PINEAPPLE SYRUP: Remove skin and core of 1 pineapple. Slice into 1-in (2.5 cm) thick slices. Chop pineapple and transfer to a blender. Pulse until smooth consistency. Pour blended pineapple through a cheesecloth, squeezing out all juice into a glass bowl. Add equal parts sugar to pineapple juice and stir to dissolve. Store in a clean glass jar or bottle and keep refrigerated.
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FRESA ROJA SOUR
Ingredients
Serves 1
2 oz (60 ml) Don Julio Blanco Tequila
½ oz (15 ml) Hibiscus Syrup
¾ oz (22 ml) fresh lime juice
2 dashes Bittered Sling Malagasy Chocolate Bitters
1 ripe strawberry, sliced, for garnish
Instructions
- Shake first 4 ingredients with ice for 10 to 15 seconds. Fine strain over cracked ice in a Collins glass half- rimmed with Himalayan pink sea salt. Garnish with a hibiscus flower and sliced strawberry.
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TEQUILA VIEJA MODA
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado Tequila
2 Griottine cherries, plus extra for garnish
3 dashes Angostura bitters
1 barspoon Agave Syrup
orange zest for garnish
Instructions
- In a mixing glass lightly muddle 2 Griottine cherries with Angostura bitters. Add tequila and agave syrup. Stir all ingredients together, add ice and stir for 30 seconds. Strain over fresh ice in a highball glass. Garnish with a wide orange zest and Griottine cherries (optional).
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L’AIR DE PANACHE
Ingredients
Serves 1
2 oz (60 ml) Zubrówka vodka
4 tsp (20 ml) apple concentrate
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) honey syrup (equal parts honey and water)
Jasmine-Ginger-Honey Foam, to top, recipe follows
bergamot essence, to top
Instructions
- Combine first 4 ingredients in a mixing tin, add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Top with Jasmine-Ginger-Honey Foam and a spray of bergamot essence.
- To make JASMINE-GINGER-HONEY FOAM (to top): Brew 3 green jasmine tea bags in 400 ml of hot water for 5 minutes. Meanwhile, juice 1 lb (500 g) of ginger into a large bowl and add equal volume of honey. Mix together, you will only use 100 ml of this ginger-honey syrup. Take 3 gelatin sheets, bloom in ice water for 10 minutes, then microwave for 30 seconds to liquefy. In a bowl, combine jasmine tea, ginger- honey syrup and gelatin liquid and whisk together until fully dissolved. Add to a whipped cream dispenser and charge twice with nitrous oxide. Foam cream over top of cocktail and enjoy!
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MOSCOW MULE
Ingredients
Serves 1
2 oz (60 ml) Ketel One vodka
1 tbsp (15 ml) fresh lime
2 tsp (10 ml) simple syrup (equal parts sugar and water)
2 dashes Angostura bitters
ginger beer, to top
mint sprig, for garnish
Instructions
- Build ingredients over crushed ice in a copper mule mug. Give the mixture a stir to combine. Garnish with a mint sprig.
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TENNESSEE HIGHBALL
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Jim Beam Black Label bourbon
1 oz (30 ml) fresh lemon juice
1 tbsp (15 ml) simple syrup (equal part sugar and water)
2 dashes Angostura Orange bitters
long orange twist, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.
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HOTEL GEORGIA
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Beefeater London Dry gin
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Orgeat syrup
5 drops orange blossom water
freshly grated nutmeg, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (shake without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Garnish with a sprinkling of freshly grated nutmeg.
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SAZERAC SOUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
Instructions
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.