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Sunday in Fall

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

21st Century

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.

Holly Jolly Fizz

  • 2 oz orange vodka

  • 1 oz pure pomegranate juice

  • 1/2 oz blood orange rosemary simple syrup

  • 1/2 oz lemon

  • Splash of soda water

Blood Orange Rosemary Syrup

  • In 1 1/2 cups of water, bring several sprigs of rosemary and the zest of a blood orange to a simmer.
  • Simmer for 5 minutes, then remove from heat and let stand for 15 minutes.
  • Filter out the solids.
  • Add 1 cup of liquid back to the pot and add 1 cup sugar. Heat until dissolved.
  • Add two tablespoons of vodka to prevent fermentation.
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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.