lion bait

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.

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still crazy

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).

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camisole

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.

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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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