1/2 oz pomegranate orange syrup
3/4 oz rosemary syrup
2 oz gin
1 oz lemon juice
Shake over ice. For pomegranate orange syrup, substitute 1/2 oz high quality grenadine and shake with orange peel
1/2 oz pomegranate orange syrup
3/4 oz rosemary syrup
2 oz gin
1 oz lemon juice
Shake over ice. For pomegranate orange syrup, substitute 1/2 oz high quality grenadine and shake with orange peel
Based on the classic cocktail “The 20th Century”, this swaps out the Lillet for a ginger liqueur.
2 oz gin
1 oz white creme de cacao
1 oz ginger liqueur
1 oz lemon juice
Shake with ice and strain into a martini glass.
1 1/2 oz tequila
1/2 oz lime
1/4 oz grenadine or pomegranate juice
1/8 oz creme de casis
Pinch of salt
Fill a collins glass with ice, and top with soda water
1 1/2 oz Cognac
1/3 oz Chartreuse
2/3 oz lemon juice
1/2 oz simple syrup
1 dash angostura bitters
(from the Difford’s Guide Australia top 99 cocktails list)
A drink created by Jon Santer at Bruno’s in San Francisco
1 oz pure pomegranate juice
1/2 oz blood orange rosemary simple syrup
1/2 oz lemon
Blood Orange Rosemary Syrup
2 OZ. APPLE BRANDY
1⁄4 OZ. YELLOW CHARTREUSE
1⁄4 OZ. BÉNÉDICTINE
2 DASHES ANGOSTURA BITTERS
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
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.
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.