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.

Creamcicle

2 oz Gin1 oz Aperol1/2 oz vanilla syrup (Torani)1/4 oz lemon juice

Rosebud Motel

2oz Taragon gin1oz lime3/4oz orgeat syrup A more herbaceous than the Hotel Georgia.

Alaska

from the bartender’s bible. 2 ounces gin 1/2 ounce chartreuse 1 dash orange bitters Shake over ice.

Greenham’s Grotto

From the bartender’s bible.  2 ounces gin 1 ounce brandy 1/2 ounce orgeat  1/2 ounce lemon Shake over ice.

hotel georgia

1 fresh egg white 1 3/4 ounce gin 1/2 ounce orgeat 3/4 ounce juice from 1 to 2 lemons 6 drops orange blossom water nutmeg combine and shake without ice for 30 seconds. add ice and shake until cold. sprinkle with grated nutmeg.

bees knees

a delicious, refreshing way to enjoy the nectar of the buzzers. a friend’s favorite; may become yours too. 2 oz gin 1 oz honey (warmed so it dissolves) 1 oz lemon juice heat the honey, and add to a shaker. add the gin and and lemon and stir to dissolve. add ice and shake.

point of no return

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.

play on words

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.