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Amaro Sour

Amaro Sour

Ingredients:

  • 1 1/2 oz Light Amaro (such as Ramazotti, Averna, Lucano)
  • 3/4 oz  bourbon
  • 1 oz lemon juice
  • 1/4 oz simple syrup
  • 1 egg white
  • Garnish with lemon zest and cocktail cherry

Instructions:

Combine all ingredients in a shaker and dry shake (without ice) for at least 10 sec. Add ice and continue shaking. Strain into a chilled double rocks glass filled with ice. Garnish with lemon zest and cherry.


Source: Amaro by Brad Thomas Parsons  

Primavera

Primavera

Ingredients:

  • 1 1/2 o Del Maguey Vida Mezcal
  •  3/4 oz Campari
  • 1/2 oz Maraschino liqueur
  • 3/4 oz lime juice
  • grapefruit twist

Instructions:

Shake all ingredients with ice. Strain into a chilled cocktail glass. Express oils of grapefruit peel over drink.


Source: Adapted from Mezcal by Emma Janzen

The Brave

The Brave

Ingredients:

  • 1 oz Mezcal
  • 1 oz blanco tequila
  • 1/2 oz Averna
  • 1/4 oz Royal Combier
  • Mist of angostura & flamed orange peel for garnish

Instructions:

Build ingredients in a wine glass. Swirl to combine. Mist sides evenly with angostura bitters and garnish with a flamed orange peel.


Source: Mezcal by Emma Janzen

Gypsy Eyes

Gypsy Eyes

Ingredients (2 servings):

  • Green chartreuse rinse.
  • 3 oz dry gin
  • 1 oz Aperol
  • 1 oz Lime juice
  • 1 oz grapefruit juice
  • 1/2 oz simple syrup

Instructions:

Rinse two coupe glasses with green chartreuse. Shake all ingredients with ice. Strain into prepared coupe glasses.


Source: Death & Co

Queen’s Park Swizzle

Queen’s Park Swizzle

Ingredients:

  • 2 oz Dark Rum
  • 8 Mint leaves (+more for garnish)
  • 3/4 oz Lime juice
  • 1/2 oz Simple Syrup
  • 5-8 dashes Angostura bitters

Instructions:

Lightly muddle mint in the base of a Collins glass. Add rum, lime, simple and stir. Top with finely crushed ice and stir. Top with more ice and add dashes of angostura on top. Garnish with a mint sprig.


Source: Around the World in 80 Cocktails