Ingredients:
- 2 oz Bourbon
- 1 oz Grapefruit juice
- 1 tsp lemon juice
- 1/2 oz Acacia honey syrup
- Grapefruit twist for garnish
Instructions:
Shake all ingredients with ice then strain into a coupe. Garnish with a grapefruit twist.
Source: Death & Co
Month: May 2017
Du Barry
One of history’s most famous mistresses inspired this bold cocktail. Don’t let it’s daintiness fool you…
Ingredients:
- 1 oz Gin
- 1/2 oz French vermouth
- 1 tsp Pernod
- Dash Angostura bitters
Instructions:
Stir all ingredients in a ice filled glass. Strain into a chilled cocktail glass.
Source: Let’s Bring Back: The Cocktail Edition
Rhubarb 75
A pink spring twist on a beloved classic.
Ingredients:
- 2 oz Sparkling Rosé
- 1/2 oz Lemon juice
- 1 oz Gin
- 2-3 dashes Rhubarb syrup
Instructions:
Shake lemon juice, gin and rhubarb syrup with ice. Strain into a cocktail flute and top with sparkling rosé. Garnish with a rhubarb ribbon.
Oaxacanite
Ingredients:
- 1 oz Tequila (original calls for blanco but we used reposado here)
- 1 oz Mezcal
- 3/4 oz Honey syrup
- 3/4 oz Lime juice
- 1/2 tsp Angostura bitters
- Grapefruit twist
Instructions:
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
Source: Regarding Cocktails
Floridita
A spin on the classic daiquiri so delicious you won’t be able to resist a second!
Ingredients:
- 2 oz White Rum
- Juice of 1/2 lime
- 1/2 oz Fresh grapefruit juice
- 14 oz Luxardo maraschino liqueur
- 1 tsp simple syrup
Instructions:
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wheel.
Source: The New York Times Book of Cocktails
Trident
This drink pays homage to the nominal birthplace of rum, Barbados.
Ingredients:
- 2 oz Aged Rum
- 3/4 oz Sweet vermouth
- 1/2 oz Amaro of choice
- 2 dashes chocolate bitters
- Grapefruit peel for garnish
Instructions:
Mix all ingredients in a glass filled with ice. Strain into a double rocks glass. Garnish with a grapefruit peel.
Source: A Green Hour Original
Fairy Belle
Quality ingredients are vital for ensuring this cocktail turns out as tasty as it looks! Here we double the original recipe.
Ingredients:
- 1 1/2 oz Gin
- 1/2 oz Apricot Brandy*
- 1 egg white
- 2 tsp quality grenadine*
Instructions:
Shake all ingredients without ice first to ensure the egg white foams properly. Then add ice and shake again. Strain into a chilled cocktail glass.
*Try to use quality apricot brandy and grenadine (as opposed to Rose’s). It will make an enormous difference!
Source: The Savoy Cocktail Book
Spicy Rhubarb Margarita
Ingredients: (Makes 2)
- 1/2 cup rhubarb “syrup”
- 1/2 cup Gran Centenario Reposado Tequila
- 1/4 cup Lime juice
- 1/4 tsp cayenne pepper (or to taste)
- 1 tsp minced rosemary
- 1 cup ice
Instructions:
- To make rhubarb syrup bring 1/2 cup water, 2 chopped stalks of rhubarb and a dollop of honey to boil. Reduce heat and simmer for 10-15 minutes or until rhubarb softens and releases juices. Pour into a blender and blend until smooth. Set aside in a bowl to cool. Note, this is not really a syrup but more like a mousse consistency.
- Dip glasses in lime juice and salt. Set aside.
- Combine all ingredients into a blender and blast on high until smooth.
- Pour into prepared glasses and garnish with a rhubarb stalk or rosemary sprig (or both!)
Pineapple Mint Margarita
Ingredients:
- 2 oz Gran Centenario Reposado Tequila
- 1/2 oz Cointreau
- 3/4 oz Lime Juice
- 2 oz Pineapple juice
- 4 mint leaves
- Mint sugar rim
Instructions:
To make sugar rim, mince a handful mint and mix with sugar. Dip glasses into lime juice then mint sugar mixture. Set aside. Muddle mint in a shaker, fill with ice and add remaining ingredients. Shake well and pour into prepared glasses.
A Green Hour Original
Fitzgerald
Ingredients:
- 2 oz Gin
- 3/4 oz Lemon Juice
- 1 oz Simple Syrup
- 2 dashes Angostura bitters
- Lemon slice for garnish
Instructions:
Shake all ingredients with ice and strain into a double rocks glass. Garnish with a lemon slice or wedge.
Source: Death & Co