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The Last Word: ¾ ounce gin ¾ ounce Green Chartreuse ¾ ounce maraschino liqueur ¾ ounce lime juice, freshly squeezed Slice of lime, for garnish

Gin Swizzle: 1 ounce lemon juice (or lime is nice, too) 1 teaspoon sugar 2 ounces gin 3 ounces bubbly water ice

The Nor'easter Cocktail: 2 ounces bourbon 1/2 ounce lime juice 1/2 ounce maple syrup Ginger Beer

Mean Shandy: 1 3/4 ounces bourbon 1 ounce Lemonade Syrup 1 1/3 ounces beer, preferably lager Ice Lemon slice, for garnish

cranberry gin blush cocktail.

La Llorona: 3 ounces Pisco Brandy 1 ounce fresh lime juice 1 ounce fresh lemon juice 1½ tablespoons granulated sugar Crushed ice Dash of Angostoria bitters Dry ice (optional)

Autumn Ash: 2 ounces blended scotch whiskey 1 ounce apple brandy ¼ ounce elderflower liqueur 2 dashes orange bitters 1 lemon twist

Soda Jerk ½ cup agave nectar ½ cup warm water ½ vanilla bean, split lengthwise Ice 2 ounces tequila, preferably Partida Blanco ½ ounce lime juice ½ ounce passion fruit purée (see Perfect Purée for a source) ½ ounce egg white ¼ ounce Campari 1 twelve-ounce can cream soda Lime zest 1. In a glass jar with a tight-fitting lid, combine the agave nectar with the water and stir to dissolve. Add the vanilla bean, cover and refrigerate at least 24 hours. Strain before using.

Rhubarb Collins: 4 cl (1.5 ounces) Gin 4 cl (1.5 ounces) Rhubarb Syrup (link for recipe above) 2 cl (0.75 ounces) Freshly Squeezed Lemon Juice 6-10 cl (2-4 ounces) Champagne or Sparkling Water 5 Mint Leaves Ice cubes

Chilcano de Pisco: 2 ounces Peruvian Pisco 1 tablespoon fresh squeezed key lime juice 3 drops Bitters 4 ounces ginger ale

Mint Julep: 7 ounces bourbon 2 ounces mint simple syrup 25-30 mint leaves, plus more for garnish ice cubes crushed ice

Champagne cocktails