CuratedCocktails

Widow’s Kiss

2 OZ. APPLE BRANDY
1⁄4 OZ. YELLOW CHARTREUSE
1⁄4 OZ. BÉNÉDICTINE
2 DASHES ANGOSTURA BITTERS

Champs Elysees

1.5 oz Brandy
1/2 oz Chartreuse
3/4 oz lemon juice
1/2 oz simple syrup
2 dashes Angostura Bitters

From Milk & Honey NYC

Pago Pago

1½ oz. amber Puerto Rican rum
½ oz. lime juice
½ oz. Green Chartreuse
¼ oz. white crème de cacao
3 cubes pineapple

Combine ingredients in a cocktail shaker with ice and shake until chilled.
Double strain into a chilled coupe glass.

Muddle the pineapple first, or use 1/2 oz pineapple juice.

Normandy Flower

2 oz Calvados
4 oz Tonic Water
½ oz St Germain Elderflower Liqueur
¼ oz Lemon Juice
Orange Peel

Combine in a Collins glass over ice.

Expense Account

1 oz Aged Rum
½ oz Calvados
½ oz Bénédictine
1 Dash Absinthe
1 Tsp Maple Syrup
2 Dashes Orange Bitters

Swirl the a dash of absinthe in a glass until well-coated. Add the ice and set aside.

Combine the remaining ingredients in a mixing glass and gently stir with ice until well-chilled. Empty the ice from the glass and strain the cocktail into it. Garnish with an orange twist or a cherry.

Au Courant Margarita

2 oz tequila
1 oz creme de cassis
2 oz lime juice
1/2 oz triple sec (or to taste)
pinch of salt

El Metropolitano

2 oz tequila
1/2 oz orgeat
2-3 dashes chocolate bitters

Combine over ice.

Named for the hotel at which the Japanese delegation of 1860 stayed, near Jerry Thomas’s bar where the Japanese Cocktail was created.