BLUSHING BRIDE
Ingredients
Serves 1
1 oz (30 ml) Chambord
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup (1:1)
3 to 4 oz (90 to 125 ml) soda water
Instructions
- Build in a Collins glass, first adding the Chambord, followed by cubed ice. Next, combine the gin, lemon and simple syrup in the glass and top with soda water.
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CATCH THE BOUQUET
Ingredients
Serves 1
1½ oz (45 ml) Sid’s Vodka
½ oz (15 ml) Triple Sec
½ oz (15 ml) lemon juice
8 to 10 red grapes, reserve a couple for garnish
¼ tsp (1 ml) orange flower water
lemon twist, for garnish
Instructions
- Muddle grapes in a shaker tin. Combine remaining ingredients in shaker with ice. Shake well and fine strain into a chilled cocktail coupe. Garnish with lemon twist.
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CHARRED LEMON DAISY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado
¾ oz (22 ml) lemon juice
1 oz (30 ml) Charred Lemon Syrup
1 sprig thyme, for garnish
CHARRED LEMON SYRUP:
8 lemons
3 cups (750 ml) warm water
sugar
Instructions
- In a shaker, combine tequila, lemon juice and Charred Lemon Syrup. Shake, fine strain into a small flute. Garnish with sprig of thyme.
- To make CHARRED LEMON SYRUP: Line a cookie sheet with parchment paper. Cut both ends from 8 lemons, slice in half and arrange face up on the cookie sheet. Broil for 10 to 12 minutes or until the lemons are charred. Once lemons cool, combine with warm water. Muddle the lemons into the water then strain out the solids. In a medium-sized saucepan, combine the charred lemon water with equal parts sugar to liquid (1:1). Simmer to dissolve. Cool before use. Store in a sealed bottle in the refrigerator.
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GEISHAGAVE
Ingredients
Serves 1
2 to 3 jalapeño slices, divided
1 oz (30 ml) Don Julio Blanco
1 oz (30 ml) Gekkeikan Sake
1 oz (30 ml) lime juice
¾ oz (22 ml) Jasmine Green Tea Syrup
JASMINE GREEN TEA SYRUP:
2 tsp (10 ml) jasmine green tea
16 oz (500 ml) boiling water
4 cups (1 L) sugar
Instructions
- Muddle 1 slice of jalapeño in cocktail shaker. Combine all ingredients with ice in the shaker. Shake and strain over new ice in a rocks glass. Garnish with remaining jalapeño slices.
- To make JASMINE GREEN TEA SYRUP: Steep a very strong jasmine green tea. In a medium-sized saucepan, combine tea and sugar, simmer until dissolved. Remove from heat and cool before use. Store in a sealed bottle in refrigerator.
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BASIL PALOMA
Ingredients
Serves 1
8 basil leaves, divided
1½ oz (45 ml) Patron Silver tequila or Cazadores Blanco tequila
1½ oz (45 ml) fresh grapefruit juice
½ oz (15 ml) lime juice
1½ oz (45 ml) grapefruit soda, Pellegrino Pompelmo
grapefruit slice, for garnish
Instructions
- In a shaker, combine 7 basil leaves, tequila, grapefruit juice, lime juice and ice. Shake well, fine strain over new ice in a Collins glass. Top with grapefruit soda. Garnish with basil leaf and grapefruit slice.
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OLD FASH-GIN'D
Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten
½ oz (15 ml) Boomsma Jonge Gin
¼ oz (7 ml) Honey Syrup
2 dashes Peychaud's Bitters
1 dash Fee Brother's Rhubarb Bitters
grapefruit twist, for garnish
curled rhubarb, for garnish
Instructions
- Add all ingredients into a mixing vessel. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with a grapefruit twist and curled rhubarb.
- To make HONEY SYRUP: Mix 2 parts honey with 1 part water.
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APPLE BUTTER GENES
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
½ oz (15 ml) Berentzen Apple Liqueur
¾ oz (22 ml) apple juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 tsp (10 ml) apple butter
1½ oz (45 ml) Lonetree Cider
fresh nutmeg, for garnish
dried apple pieces, for garnish
Instructions
- Combine all ingredients, except the Lonetree, in a cocktail shaker. Add ice and shake well. Strain over fresh ice into a Collins glass and top with cider. Garnish with fresh nutmeg and dried apple slices
- To make SIMPLE SYRUP: Combine equal parts sugar and water.
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CHAI ME A RIVER
Ingredients
Serves 1
½ lemon, cut into wedges
2 oz (60 ml) Courvoisier Cognac VS
¾ oz (22 ml) Chai-Demerara Syrup
1 dash Angostura Bitters
star anise, for garnish
cinnamon stick, for garnish
dried lemon, for garnish
Instructions
- Cut the lemon into wedges and muddle in a cocktail shaker. Add remaining ingredients with ice and shake well. Pour entire contents into an Old- Fashioned glass. Garnish with star anise, cinnamon stick and dried lemon.
- To make CHAI-DEMERARA SYRUP: Combine equal parts demerara sugar and hot chai tea (steeped for several minutes). Stir well.
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RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
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JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.