resonance cocktail

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.

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caribbean toddy

1.5 oz dark rum

.75 oz falernum

.5 oz lime juice

pinch cinnamon

hot water

combine liquid ingredients in a warmed mug and top with hot water.  float the cinnamon on top.

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summer babe (winter version)

1.5 oz white tequila

.75 oz pamplemousse grapefruit liqueur

.5 oz grapefruit juice

.5 oz lime juice

.5 oz aperol

combine all but aperol over ice and shake.  strain over fresh ice into a collins glass. sink aperol.  lime garnish.

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scorpioni

1.5 oz gin

.75 oz grapefruit

.5 oz maraschino

.5 oz fernet

combine gin, grapefruit, and maraschino over ice and shake.  strain into a collins glass filled with ice.  float fernet.  lime garnish.

fun game to play with this one: sip the drink through the straw, and let the fernet act as an aromatic.

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french kick

1 oz calvados

.5 oz apple cider

.5 oz elderflower

sparkling

sugar cube soaked in angostura bitters

soak the sugar cube in bitters and drop into the bottom of a cocktail glass.  combine calvados, elderflower, and cider over ice and shake.  strain into cocktail glass and top with bubbles.  lemon zest garnish.

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something fun

2 oz vodka

.75 oz grapefruit

.5 lime

.5 oz maraschino

.5 oz elderflower

.5 oz aperol

combine all except aperol over ice and shake/strain.  sink aperol. orange zest garnish.

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a quiet moment

1.5 oz rye

.75 oz ste. maria al monte amaro

.5 oz dry curacao

2 dashes orange bitters

combine over ice.  stir/strain.  orange zest garnish.

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twenty-twelve toddy

3/4 oz canton ginger liqueur

1/2 oz tuaca

1/4 oz aveze gentiane liqueur

1/2 oz lemon juice

combine ingredients in a warmed mug or glass and top with 4-6 oz of hot water.  sprinkle a pinch of cinnamon over the top.  lemon zest garnish.

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sage advice

1 1/2 oz vodka

1/4 oz aveze gentiane liqueur

1/4 oz aperol

1/2 oz lemon juice

1/2 oz simple syrup

4-5 sage leaves

 

press all but one sage leaf in the bottom of a mixing glass and cover with ice.  combine ingredients except for aperol and shake.  strain into a chilled coupe or martini shell, then sink aperol.  clap remaining sage leaf and float on top as garnish.

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permanent vacation

1 1/2 oz reposado cachaca

1/2 oz bonal quina-gentiane liqueur

3/4 oz lemon juice

1/2 oz simple syrup

1 egg white

 

combine ingredients over ice and shake hard.  strain over fresh ice into a chimney and float several dashes of angostura bitters.

meant to be drunk through a straw while inhaling the aromatics of the bitters on top.

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