From the now-defunct Avalon Restaurant in Seattle. 2 oz gin ¾ oz lemon juice ¾ oz rosemary syrup rosemary sprig Combine in shaker over ice, and strain into cocktail glass. Garnish with rosemary sprig.
While most recipes will require you to muddle the mint, this is much smoother, and very drinkable. 3 oz bourbon ¾ oz mint syrup Combine in a collins glass. Stir. Fill completely with ice.
A teaspoon of bitters? Spicy. 1½ oz brandy 2 tsp triple sec 1 tsp Angostura bitters 1 tsp sugar 1 tsp lemon juice In old fashioned glass, combine and stir until sugar dissolves. Add ice, and stir.
A friend made this for me, with creme de violette. But it doesn’t really need it. Simplify! 1 ½ oz gin ½ oz Luxardo Maraschino ¾ oz lemon juice ½ oz simple syrup 2 dashes orange bitters Combine in a shaker over ice, and strain into a cocktail glass.
A classic cocktail created in honor of the art deco inspired 20th Century Limited train that ran from New York’s Grand Central Station and Chicago’s LaSalle Street Station. I discovered this at a chocolate festival. The ingredients combine into their own unique flavor. 1½ oz gin ¾ oz Lillet Blanc ¾ oz light creme deContinue reading “20th century”
My slightly fruitier (I would say, improved) take on the old fashioned. 1½ oz bourbon or whiskey 1 tsp sugar 4 drops angostura bitters slice of orange 2 maraschino cherries In an old fashioned glass, muddle the sugar, orange slice, and one cherry. Add bourbon and ice. Stir, and garnish with a cherry.
A sweeter view of the old fashioned. Similar to The Modern. 2 oz bourbon or whiskey ¼ oz luxardo maraschino 1 dash orange bitters 1 dash angostura bitters orange peel cherry Combine in shaker over ice, and strain into cocktail glass. Spritz orange peel over glass. Garnish with cherry.