I discovered this one at the Mistral Kitchen, in downtown Seattle. The honey adds a delicious complexity.
3 oz gin
¼ oz charteuse
1 ¼ oz lime
½ oz simple syrup
½ oz honey syrup
combine in shaker over ice, strain into cocktail glass.
To make the honey syrup: combine ½ honey and ½ water. Bring to boil while stirring, and cool.
The Last Word is one of my favorites. I wondered how bourbon would change the drink. This is the delicious result.
1 oz bourbon
1 oz luxardo maraschino
1 oz chartreuse
1 oz lemon juice
combine in shaker over ice, strain into cocktail glass.
The Sidecar is one of the best cocktails ever conceived. This version replaces the brandy with whiskey.
2 oz whiskey
1 oz triple sec
1 oz lemon juice
combine in shaker over ice, strain into cocktail glass.
{bourbon is preferred, but scotch is a nice variant.}
While this is a clearly a variant on the Last Word, I cannot recall where I discovered it. Probably cribbed it off a bar menu during happy hour.
1 oz gin
1 oz luxardo
1 oz sweet vermouth
1 oz lime juice
Combine in an old fashioned glass over ice.
2 oz gin
½ oz campari
1 oz lime juice
dash of grapefruit bitters
dash of peychaud’s bitters
combine in shaker over ice, strain into cocktail glass.
Another variation on the sazerac.
1 oz rye whiskey
1 oz cognac
½ oz st. germain
2 drops of absinthe
dash of angostura bitters
lemon zest
combine in shaker over ice, strain into cocktail glass.
1 oz calvados (apple brandy)
1 oz bourbon
1 tsp sugar
2 dashes angostura bitters
slice of tart apple, juiced
combine in shaker over ice, strain into cocktail glass. garnish with another slice of granny smith apple
2 oz gin
½ oz sweet vermouth
½ oz chartreuse
two dashes orange bitters
combine in shaker over ice, strain into cocktail glass.
2 oz gin
½ oz aquavit
½ oz st. germain
½ oz agave syrup
dash of orange bitters
combine in shaker over ice, strain into cocktail glass.
A variant of the whiskey sour. And a nice way to use up that leftover wine!
2 oz rye whiskey
1 oz lemon juice
1 oz simple syrup
combine in shaker over ice, strain into an old fashioned glass filled with ice.
pour 1/2 oz shiraz over back of spoon to float on top.
