Explore Shake It, Egg Whites, and more!

CLOVER CLUB. Put in dry shaker (no ice): Gin (1 1/2 oz), Raspberry Syrup or Grenadine (1/2 oz), Lemon Juice (1/2 oz), and Egg White (dash). Shake it up. Then add ice and shake again to cool it down. Strain into a chilled cocktail glass, garnish with lemon peel. I used sugarfree raspberry syrup from Torani and it worked great.

CLOVER CLUB. Put in dry shaker (no ice): Gin (1 1/2 oz), Raspberry Syrup or Grenadine (1/2 oz), Lemon Juice (1/2 oz), and Egg White (dash). Shake it up. Then add ice and shake again to cool it down. Strain into a chilled cocktail glass, garnish with lemon peel. I used sugarfree raspberry syrup from Torani and it worked great.

lemon peel and olive garnish

The Italian Aviation is a variation of the classic Aviation cocktail recipe. Made from Luxardo gin, maraschino liqueur, violet liqueur and lemon juice, and served in a chilled cocktail glass garnished with a lemon peel and maraschino cherry.

Lemon Drop Jolly Pops - These fun and easy cocktails are sure to be a hit! A simple lemon drop recipe with a bit of cranberry raspberry juice takes this vodka drink to a whole new level. Vegan, Vegetarian.

Lemon Drop Jolly Pops

Lemon Drop Jolly Pop Cocktail Recipe These easy cocktails are sure to be a hit! A lemon drop recipe with a bit of cranberry raspberry juice takes this vodka drink to a whole new level.

MORE COWBELL - Gin (1 oz Hendrick's), Lemon Juice (3/4 oz), Cynar (.5 oz - called for Cardamaro but I prefer Cynar, similar but stronger), Aperol (.5 oz), Gomme Syrup (1/8 oz, I made it with Gum Arabic and sugarfree Torani syrup.)  Shake with ice, garnish with lemon peel and a few drops of orange bitters. I've had great summer drinks lately, but this one is in my top 2. Orangey, summery, bitter to balance, silky smooth. And the name. I HAVE A FEVER... AND THE ONLY PRESCRIPTION... IS MORE…

MORE COWBELL - Gin (1 oz Hendrick's), Lemon Juice (3/4 oz), Cynar (.5 oz - called for Cardamaro but I prefer Cynar, similar but stronger), Aperol (.5 oz), Gomme Syrup (1/8 oz, I made it with Gum Arabic and sugarfree Torani syrup.) Shake with ice, garnish with lemon peel and a few drops of orange bitters. I've had great summer drinks lately, but this one is in my top 2. Orangey, summery, bitter to balance, silky smooth. And the name. I HAVE A FEVER... AND THE ONLY PRESCRIPTION... IS MORE…

OLD THYME SOUR. Place 2 sprigs of thyme in a rocks glass. Add 1/4 oz Chartreuse to the thyme. Fill a shaker with two more sprigs of thyme, Whiskey (2 oz), Lemon Juice (1 oz), St. Germain (1/2 oz), Cinnamon Sugar Syrup (1/2 oz), Angostura Bitters (1 dash), Egg White (1 dash). Dry shake, then add ice and shake again. Light the Chartreuse-soaked Thyme on fire. Double strain the contents of the shaker into the glass to douse the flame. Fill with fresh ice and fresh time as a garnish. LOVE

OLD THYME SOUR. Place 2 sprigs of thyme in a rocks glass. Add 1/4 oz Chartreuse to the thyme. Fill a shaker with two more sprigs of thyme, Whiskey (2 oz), Lemon Juice (1 oz), St. Germain (1/2 oz), Cinnamon Sugar Syrup (1/2 oz), Angostura Bitters (1 dash), Egg White (1 dash). Dry shake, then add ice and shake again. Light the Chartreuse-soaked Thyme on fire. Double strain the contents of the shaker into the glass to douse the flame. Fill with fresh ice and fresh time as a garnish. LOVE

AVIATION. Mix in a shaker with ice: Gin (2 1/8 oz), Lemon Juice (1/2 oz), Maraschino Liqueur (1/2 oz), Creme de Violette (1/2 oz). Shake and strain into chilled cocktail glass, add a cherry. Blue skies for the aviator!

Mix in a shaker with ice: Gin oz), Lemon Juice oz), Maraschino Liqueur oz), Creme de Violette oz). Shake and strain into chilled cocktail glass, add a cherry. Blue skies for the aviator!

Firecracker: Vodka, lemon juice, blue caracao, grenadine

Perfect Fourth of July Drink Firecracker: vodka, lemon juice, blue curacao, & grenadine

All these drinks

Poinsetta Punch 2 oz floral gin, such as Nolet’s oz fresh lemon juice oz grenadine oz allspice dram, such as St. Elizabeth oz cinnamon syrup 2 dashes Angostura bitters 1 slice lemon, to garnish

BOLO - Shake with ice: White Rum (2 1/8 oz), Lime Juice (1 1/2 oz), Orange Juice (1 oz) and 2 or 3 dashes of Angostura Bitters. Strain into a chilled cocktail glass and garnish with some of the peel from the fruit you so clearly used when you squeezed fresh juice :) For grins, I made this one with 3 Howls White Label Rum, which is ultra dry, ultra light, ultra floral and not for all rum drinks - but spectacular here.

BOLO - Shake with ice: White Rum (2 1/8 oz), Lime Juice (1 1/2 oz), Orange Juice (1 oz) and 2 or 3 dashes of Angostura Bitters. Strain into a chilled cocktail glass and garnish with some of the peel from the fruit you so clearly used when you squeezed fresh juice :) For grins, I made this one with 3 Howls White Label Rum, which is ultra dry, ultra light, ultra floral and not for all rum drinks - but spectacular here.

CHARLIE CHAPLIN - Apricot Brandy (1 oz), Sloe Gin (1 oz), Lime Juice (1 oz). Shake with ice and strain into chilled cocktail glass. Garnish with lime peel. I don't always have sloe gin on hand but when I do this is a total WINNER. Balanced, complex, just tart enough. Quirky and very competent, just like Mr. Chaplin.

CHARLIE CHAPLIN - Apricot Brandy (1 oz), Sloe Gin (1 oz), Lime Juice (1 oz). Shake with ice and strain into chilled cocktail glass. Garnish with lime peel. I don't always have sloe gin on hand but when I do this is a total WINNER. Balanced, complex, just tart enough. Quirky and very competent, just like Mr. Chaplin.

FRENCH 75 - Shake with ice: Gin (1 oz, Hendrick's), Lemon Juice (1/2 oz), Sugar Syrup (1/2-1 oz to taste, I did 1/2 sugarfree Torani). Strain into a flute (I used my absinthe glass), and top with Champagne (3 oz, I used Jaqueline Leonne; not fancy, but lovely and great match to the Hendrick's). Garnish with lemon peel. The French 75 is simply How it Should Be (Comme il Faut) when you have a bit of bubbly you want to play with. Everyone should know this recipe.

FRENCH 75 - Shake with ice: Gin (1 oz, Hendrick's), Lemon Juice (1/2 oz), Sugar Syrup (1/2-1 oz to taste, I did 1/2 sugarfree Torani). Strain into a flute (I used my absinthe glass), and top with Champagne (3 oz, I used Jaqueline Leonne; not fancy, but lovely and great match to the Hendrick's). Garnish with lemon peel. The French 75 is simply How it Should Be (Comme il Faut) when you have a bit of bubbly you want to play with. Everyone should know this recipe.

This whiskey drink was invented in Paris while the US suffered through Prohibition.

Scofflaw

Bourbon or rye whiskey 1 oz. Dry vermouth oz fresh lemon juice oz Grenadine 2 dashes orange bitters Add all ingredients to a shaker and fill with ice. Shake and strain into cocktail glass.

FROHITO - White Rum (2 oz - I used Cana Brava), Lime Juice (1/2 oz), blended with a cup of ice; mint-infused sugar syrup (I used sugarfree Torani and infused using an ISI whipper.) Pour half the syrup in the bottom of a chilled glass, pour frozen mixture over, top with the rest of the syrup and give a light stir. Garnish with fresh mint. This was a HOT DAY and it saved my life!

FROHITO - White Rum (2 oz - I used Cana Brava), Lime Juice (1/2 oz), blended with a cup of ice; mint-infused sugar syrup (I used sugarfree Torani and infused using an ISI whipper.) Pour half the syrup in the bottom of a chilled glass, pour frozen mixture over, top with the rest of the syrup and give a light stir. Garnish with fresh mint. This was a HOT DAY and it saved my life!

PORT OF SPAIN - originally by Dominic Alling.  Put in a shaker with ice: Orgeat (1 oz), Mezcal (1.5 oz), Lime Juice (.75 oz), Angostura Bitters (.5 oz - you read that right.)  Shake and double strain into a chilled cocktail glass, float a lime wheel on top. MAN. I just love this. I used Del Maguey Vida  mezcal, which was what the drink was made for, and TRUST the amount of Angostura. I could easily see adding some heat to this smoky earthy drink, with a pinch of cayenne or a pepper garnish.

PORT OF SPAIN - originally by Dominic Alling. Put in a shaker with ice: Orgeat (1 oz), Mezcal (1.5 oz), Lime Juice (.75 oz), Angostura Bitters (.5 oz - you read that right.) Shake and double strain into a chilled cocktail glass, float a lime wheel on top. MAN. I just love this. I used Del Maguey Vida mezcal, which was what the drink was made for, and TRUST the amount of Angostura. I could easily see adding some heat to this smoky earthy drink, with a pinch of cayenne or a pepper garnish.

Combine all liquids in a cocktail shaker with ice. Shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge.

Pucker Up

Combine all liquids in a cocktail shaker with ice. Strain into a chilled cocktail glass. Garnish with a lime wedge.

BRING IT HOME - Gin (2 oz), St Germain (.5 oz), Orgeat (.5 oz), Lemon Juice (.5 oz). Shake with ice and strain into a rocks glass with ice. Garnish with a maraschino cherry and lemon wedge. I liked this though my brain was registering it as 'sweet' it probably wasn't all that sweet. It's just that the flowers in the St. Germain and the almonds in the orgeat trigger 'sweet' reactions in our minds. Sure, there's some sugar, especially depending on how you make or acquire your orgeat. Great…

BRING IT HOME - Gin (2 oz), St Germain (.5 oz), Orgeat (.5 oz), Lemon Juice (.5 oz). Shake with ice and strain into a rocks glass with ice. Garnish with a maraschino cherry and lemon wedge. I liked this though my brain was registering it as 'sweet' it probably wasn't all that sweet. It's just that the flowers in the St. Germain and the almonds in the orgeat trigger 'sweet' reactions in our minds. Sure, there's some sugar, especially depending on how you make or acquire your orgeat. Great…

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