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.

MANHATTAN PERFECT - Rye or Bourbon (2 oz), Vermouth (1 oz), Bitters (3 dashes). Mix in mixing glass with ice, strain into chilled Coupe glass, garnish with orange peel and/or cherry. I used Cadee Rye, equal parts Dry and Sweet Vermouth from BroVo (that's what makes it 'Perfect' instead of sweet or dry), and Colonial Bitters. This turned out satisfying, balanced, and mysteriously interesting with such a layering of flavors. People will ask: What was IN that great drink?

MANHATTAN PERFECT - Rye or Bourbon (2 oz), Vermouth (1 oz), Bitters (3 dashes). Mix in mixing glass with ice, strain into chilled Coupe glass, garnish with orange peel and/or cherry. I used Cadee Rye, equal parts Dry and Sweet Vermouth from BroVo (that's what makes it 'Perfect' instead of sweet or dry), and Colonial Bitters. This turned out satisfying, balanced, and mysteriously interesting with such a layering of flavors. People will ask: What was IN that great drink?

BACCHANALIAN COCKTAIL: Cognac (Hennessy, 1 3/4 oz), Merlot Wine (Russell Creek, 3/4 oz). Lemon Juice (1/2 oz), Agave Syrup (La Noria Blue Agave, 1/2 oz). Shake with ice, serve over ice in a small wine glass. I probably used a bit less on the syrup, but I couldn't cut it too much - the drink needs it for balance. REALLY delish. I can see making a specialty punch cocktail for discerning guests with this recipe. Next time I will use grapes as a garnish and take a new picture (it does not…

BACCHANALIAN COCKTAIL: Cognac (Hennessy, 1 3/4 oz), Merlot Wine (Russell Creek, 3/4 oz). Lemon Juice (1/2 oz), Agave Syrup (La Noria Blue Agave, 1/2 oz). Shake with ice, serve over ice in a small wine glass. I probably used a bit less on the syrup, but I couldn't cut it too much - the drink needs it for balance. REALLY delish. I can see making a specialty punch cocktail for discerning guests with this recipe. Next time I will use grapes as a garnish and take a new picture (it does not…

SOUTHSIDE. Fill shaker with ice, add: Gin (2 1/8 oz), Lime Juice (2/3 oz), Sugar Syrup (2/3 oz). Shake, then add a sprig of mint to the shaker. Shake again lightly. Strain into chilled cocktail glass and add a fresh mint sprig for garnish.

SOUTHSIDE. Fill shaker with ice, add: Gin (2 1/8 oz), Lime Juice (2/3 oz), Sugar Syrup (2/3 oz). Shake, then add a sprig of mint to the shaker. Shake again lightly. Strain into chilled cocktail glass and add a fresh mint sprig for garnish.

AVIATION - FLOATED. This is what happens when you make an Aviation but float the Creme de Violette at the end instead of adding it to the shaker. I think it's a pretty variation but ultimately the shaken one tastes better (balanced) and it's the traditional color of clear skies. To make it, fill a shaker with ice and add: Gin (2 1/8 oz), Lemon Juice (1/2 oz), Maraschino Liqueur (1/2 oz). Shake and strain into a chilled cocktail glass. Float Creme de Violette (1/2 oz) and garnish with a…

AVIATION - FLOATED. This is what happens when you make an Aviation but float the Creme de Violette at the end instead of adding it to the shaker. I think it's a pretty variation but ultimately the shaken one tastes better (balanced) and it's the traditional color of clear skies. To make it, fill a shaker with ice and add: Gin (2 1/8 oz), Lemon Juice (1/2 oz), Maraschino Liqueur (1/2 oz). Shake and strain into a chilled cocktail glass. Float Creme de Violette (1/2 oz) and garnish with a…

CORPSE REVIVER II - Equal parts (say, 2/3 oz) of Gin, Cointreau, Lemon Juice, and Lillet Blanc. Stir with ice in a mixing glass and strain into a chilled cocktail glass. THEN float a dash of Absinthe on the top. EHRMEGERD it is like the perfect drink in my opinion. Again, stay away from absinthe dyed green. Stuff is nasty and should be banned and isolated like nuclear waste.

CORPSE REVIVER II - Equal parts (say, 2/3 oz) of Gin, Cointreau, Lemon Juice, and Lillet Blanc. Stir with ice in a mixing glass and strain into a chilled cocktail glass. THEN float a dash of Absinthe on the top. EHRMEGERD it is like the perfect drink in my opinion. Again, stay away from absinthe dyed green. Stuff is nasty and should be banned and isolated like nuclear waste.

YELLOW BIRD. Fill shaker with ice and add: White Rum (1 oz), Galliano (1/2 oz), Cointreau or Triple Sec (1/2 oz), Lime Juice (1/2 oz). Shake and strain into a chilled cocktail glass. Garnish with lime or lemon peel.

YELLOW BIRD. Fill shaker with ice and add: White Rum (1 oz), Galliano (1/2 oz), Cointreau or Triple Sec (1/2 oz), Lime Juice (1/2 oz). Shake and strain into a chilled cocktail glass. Garnish with lime or lemon peel.

NAKED LADY - White Rum (1 3/4 oz), Sweet Vermouth (1 3/4 oz), Apricot Brandy (dash), Grenadine (dash), Lemon Juice (dash). Shake with ice, strain into chilled cocktail glass, garnish with lemon. This definitely has a sweet taste, but it's lovely and not overdone. The tartness just pulls it back into balance. Really a very drinkable drink and there's a reason why it's a classic. I think you don't have to acquire a taste to enjoy this.

NAKED LADY - White Rum (1 3/4 oz), Sweet Vermouth (1 3/4 oz), Apricot Brandy (dash), Grenadine (dash), Lemon Juice (dash). Shake with ice, strain into chilled cocktail glass, garnish with lemon. This definitely has a sweet taste, but it's lovely and not overdone. The tartness just pulls it back into balance. Really a very drinkable drink and there's a reason why it's a classic. I think you don't have to acquire a taste to enjoy this.

TUXEDO. Stir in a mixing glass with ice: Old Tom Gin (1 oz), Dry Vermouth (1 oz), Maraschino Liqueur (Dash), Absinthe (Dash), Orange Bitters (3 Dashes). Strain into chilled cocktail glass. Garnish with cherry and lemon peel. Great combo of some of my favorite ingredients. Very sophisticated!

TUXEDO. Stir in a mixing glass with ice: Old Tom Gin (1 oz), Dry Vermouth (1 oz), Maraschino Liqueur (Dash), Absinthe (Dash), Orange Bitters (3 Dashes). Strain into chilled cocktail glass. Garnish with cherry and lemon peel. Great combo of some of my favorite ingredients. Very sophisticated!

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