Iroquois #2 Cocktail    http://www.foodrepublic.com/2012/05/31/hotel-cocktail-bars-make-their-big-expertly-shaken

Iroquois #2 Cocktail http://www.foodrepublic.com/2012/05/31/hotel-cocktail-bars-make-their-big-expertly-shaken

Maria McClaire: Irish Whiskey, Fonseca Siroco White Port, Campari, Peychaud's Bitters.

Maria McClaire: Irish Whiskey, Fonseca Siroco White Port, Campari, Peychaud's Bitters.

Eat Street Social's Harvest Soon: made with local gin, lemon, cocoa nib liqueur, egg white, amaro, and maple brown syrup.

Eat Street Social's Harvest Soon: made with local gin, lemon, cocoa nib liqueur, egg white, amaro, and maple brown syrup.

Cocktail Diaries: The Bees Knees | PDXfoodlove **2 oz. gin,  1/2 oz. lemon juice, 3/4 oz. lavender honey syrup. *Lavender honey syrup: 1/2 oz. hot water, 1/2 tsp. dried lavender, 1/2 oz. honey.

Cocktail Diaries: The Bees Knees | PDXfoodlove **2 oz. gin, 1/2 oz. lemon juice, 3/4 oz. lavender honey syrup. *Lavender honey syrup: 1/2 oz. hot water, 1/2 tsp. dried lavender, 1/2 oz. honey.

The Pump’s Pink Fizz - frozen raspberries, lemon, and rosé Champagne— 2 frozen raspberries 2 ounces of chilled LVP Pink Sangria ½ of a lemon 2 ounces of chilled rosé Champagne Place the frozen raspberries into a Champagne coupe. Then, pour in the Pink Sangria. Squeeze half of a lemon into the drink and stir. Top it all off with Champagne and garnish with a lemon twist. Lemon twist Place the frozen

The Pump’s Pink Fizz - frozen raspberries, lemon, and rosé Champagne— 2 frozen raspberries 2 ounces of chilled LVP Pink Sangria ½ of a lemon 2 ounces of chilled rosé Champagne Place the frozen raspberries into a Champagne coupe. Then, pour in the Pink Sangria. Squeeze half of a lemon into the drink and stir. Top it all off with Champagne and garnish with a lemon twist. Lemon twist Place the frozen

High and Low: Zaya rum, Fino sherry, Cointreau, grenadine (@ Plan Check)

High and Low: Zaya rum, Fino sherry, Cointreau, grenadine (@ Plan Check)

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