2 oz ramazzotti amaro
.5 oz cynar
.25 oz allspice dram
4-5 dashes peychaud’s bitters
combine ingredients over ice and stir. strain into a chilled cocktail glass. orange zest garnish.
came up with this one to pair with a duck confit dinner special at the restaurant.
1.5 oz light rum
.75 oz elderflower liqueur
.5 oz orange juice
.5 oz lime juice
.75 oz campari
ginger beer
combine rum, elderflower, and juices over ice and shake. strain into a collins glass and top with ginger beer. float campari. lime garnish.
1.5 oz gin
.75 oz aperol
.75 oz grapefruit juice
ginger beer*
combine over ice in a collins glass and stir to mix. lime garnish.
* we use a very citric ginger beer at my bar. those making this at home, or with a lighter ginger beer may find it useful to add some lemon or lime juice, at least if you want the original effect.
sometimes my mixological subconscious gifts me something like this, a complete and fully-formed quantum of inspiration; the name, what’s in it, the proportions arriving in my conscious brain with such rapidity as to be temporally indistinct, the whole constellation popping into place as if it must always have been there already. sure, it’s a variation on a classic (the dragonfly, which is the gin version of a moscow mule or a horse’s neck or a dark and stormy or a suffering bastard), and pairing aperol and grapefruit is mixology 101. but the combo works well, it’s ridiculously easy to make, and it sold really well.
presentation note: it’s meant to be drunk all mixed-up, and i wanted it bright-ass pink for service, but if you’d like to be a little fancier when serving this at home or elsewhere, you can mix the top three ingredients first and then top with ginger beer and get a really nice red-and-pink to green color gradient, the boundaries of which you can tickle with the straw by gently agitating the ice on top.
.75 oz gin
.75 oz genepy or green chartreuse
.75 oz lime juice
.5 oz simple syrup
1 oz pimm’s cup no 1
combine all but pimm’s over ice and shake vigorously. strain over fresh ice into a collins glass. float pimm’s. lime wedge garnish.
1 oz elderflower liqueur
.5 oz campari
.5 oz grapefruit juice
sparkling wine
combine liquor and juice over ice and shake. strain into a chilled cocktail glass and top with sparkling wine. orange zest garnish.
1.5 oz vodka
.5 oz aveze gentiane liqueur
.5 oz grapefruit
.5 oz lime
.5 oz simple syrup
.5 oz aperol
combine all but aperol over ice and shake. strain into a chilled cocktail glass and sink aperol.
1.5 oz fernet
.75 oz lime juice
.5 oz simple syrup
.25 oz allspice dram
ginger beer
angostura bitters
combine fernet, lime, simple, and allspice over ice and shake. strain over ice into a collins glass. top with ginger beer, float angostura. lime wedge garnish.
stole the bones of this drink from one of the company’s other bars, subbing fernet for rye because that’s what i drink. topping it with ginger beer just seemed like the thing to do.
1 oz absinthe
1 oz genepy (or green chartreuse)
.5 oz lime juice
.5 oz simple syrup
3-4 dashes orange bitters
5-6 mint leaves
press mint leaves in simple syrup in the bottom of a mixing glass and cover with ice. combine other ingredients and shake. fine-strain into a chilled cocktail glass. optional mint leaf garnish.
the kind of thing you do for old friends when they show up at your bar and you have the time (as long as no one else sees what you’re doing).
1 oz gin
1 oz gran clasico amaro
.5 oz elderflower liqueur
2 dashes peychaud’s bitters
combine ingredients over fresh ice and stir. strain into a chilled cocktail glass. lemon zest garnish.
1.5 oz gin
.5 oz genepy (you can use chartreuse for this)
.5 oz canton ginger liqueur
.25 oz allspice dram
combine over ice and stir. strain into a chilled cocktail glass. lemon zest garnish.
came up with this for a local distiller whose gin we carry and who comes by for a cocktail once a week or so. almost called it the assassin, because it’s all booze and it’ll sneak up on you (and lay you low if you’re not careful), but settled on resonance because of the way the allspice and genepy linger on the tongue long after the sip has trickled down into your belly.
drinks i made last night 