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The Green Hour

Month: November 2017

Reanimator

Posted on November 13, 2017 by thegreenhour in Cocktails
Reanimator

Ingredients: 

  • 1.5 oz Rittenhouse Rye
  • 1.5 Amaro Nonino

Instructions:

Stir over cracked ice. Garnish with a lemon twist.


Source: The New York Times Book of Cocktails 

Tagged amaro, whiskeyLeave a comment

Tatanka

Posted on November 13, 2017 by thegreenhour in Cocktails
Tatanka

Ingredients: 

  • 2 parts Żubrówka Bison Grass vodka
  • 2 parts Fresh apple juice/cider
  • Apple fan for garnish

Instructions

Mix vodka and apple juice in a highball glass with ice. Garnish with an apple fan.


 

Tagged apple, vodkaLeave a comment

Strange Trails

Posted on November 13, 2017 by thegreenhour in Cocktails
Strange Trails

Ingredients: 

  • 3 oz Barr Hill Reserve Tom Cat Gin
  • 3/4 oz pine syrup
  • 2 dashes bitters of choice

Instructions: 

Stir over cracked ice. Strain into a double rocks glass.


A Green Hour Original 

Tagged barr hill, Gin, original, pineLeave a comment

Terrible Love

Posted on November 13, 2017 by thegreenhour in Cocktails
Terrible Love

Ingredients: 

  • 1 1/2 oz Mezcal
  • 3/4 oz Suze Saveur D’autrefois
  • 1/2 oz St. Germain
  • Dash orange bitters
  • Grapefruit twist

Instructions

Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a grapefruit twist.


Source: Mezcal 

Tagged grapefruit, mezcal, orange, st. germain, suzeLeave a comment

Rosita

Posted on November 13, 2017 by thegreenhour in Cocktails
Rosita

Ingredients: 

  • 1 1/2 oz Reposado Tequila
  • 1/2 oz Campari
  • 1/2 oz Sweet vermouth
  • 1/2 oz Dry vermouth
  • Dash angostura bitters

Instructions:

Stir all ingredients in a ice filled glass. Strain into a chilled coupe glass.


Adapted from The New York Times Book of Cocktails 

Tagged campari, nyt, reposadoLeave a comment

Quiet Victory

Posted on November 13, 2017 by thegreenhour in Cocktails
Quiet Victory

Ingredients: 

  • 2 oz Gin
  • 3/4 oz Cointreau
  • 3/4 oz Lime juice
  • dash Angostura bitters
  • dash lavender bitters
  • lavender sprig

Instructions

Shake well with ice. Strain into a chilled coupe glass and garnish with a lavender sprig.


A Green Hour Original

Tagged angostura, Cointreau, Gin, lavender, Lime, originalLeave a comment

Tamarind Manhattan

Posted on November 13, 2017 by thegreenhour in Cocktails
Tamarind Manhattan

Ingredients: 

  • 2 oz Bourbon
  • 3/4 oz Dolin Vermouth Rouge
  • 1/2 oz Von Humboldt’s Tamarind Cordial
  • 2 dashes Angostura bitters

Instructions 

Stir all ingredients with ice. Strain into a chilled cocktail glass and garnish with the cocktail cherry.


A Green Hour Original 

Tagged angostura, bourbon, classic with a twist, tamarind, von humboldtsLeave a comment

Spice Road

Posted on November 13, 2017 by thegreenhour in Cocktails
Spice Road

Ingredients

  • 1 1/2 oz Von Humboldt’s Turmeric Cordial
  • 1/2 oz Gin
  • 1/2 oz simple syrup
  • 3/4 oz Lime juice
  • bar spoon Sriracha
  • 3-4 sage leaves (plus more for garnish)
  • Club soda

Instructions

Shake all ingredients with ice and strain into a double rocks glass. Top with a splash of club soda and garnish with sage.


Source: Tamworth Distilling 

Tagged Gin, Lime, sage, spicy, srirarcha, turmeric, von humboldtsLeave a comment

Pennsylvania Dutch

Posted on November 13, 2017 by thegreenhour in Cocktails

 

Pennsylvania Dutch

Ingredients: 

  • 3/4 oz Stateside Vodka
  • 3/4 oz Creme de Violette
  • 3/4 oz Cointreau
  • 3/4 oz Lemon juice

Instructions 

Shake well with ice. Strain into a chilled coupe glass.


A Green Hour Original 

Tagged Cointreau, crème de violette, Lemon, original, vodkaLeave a comment

Gulfside

Posted on November 13, 2017 by thegreenhour in Cocktails
Gulfside

Ingredients:

  • 2 slices cucumber
  • 1 1/2 oz Mezcal
  • 3/4 oz Lime juice
  • 3/4 oz simple syrup
  • 1 barspoon Vieux Carre Absinthe

Instructions:

Muddle cucumber then shake all ingredients well with ice. Strain into a chilled cocktail glass and garnish with a cucumber fan.


 

Tagged Absinthe, Cucumber, Lime, mezcalLeave a comment

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