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Gin&Graferuit Cocktail: In a cocktail shaker combine 1/4 cup each of gin and grapefruit juice, 1 tablespoon dry vermouth and a little crushed ice. Cover the container, shake the mixture well, and strain it into a stemmed glass over ice cubes. Makes 1 drink.

the vancouver. this is close to the sweet vermouth "martini" i make.

Tequila, Grenadine, Lime Pour into a cocktail shaker, with ice cubes, the juice of 1/2 lime, 1 teaspoon sugar or 4 dashes grenadine, and 2 ounces tequila. Shake well and serve in cocktail glasses

English Harvest Ice 1 ounce London dry gin 3/4 ounce bonded apple brandy 3/4 ounce dry vermouth 3/4 ounce unfiltered apple juice 1/4 ounce orgeat (almond-flavored syrup) 3 dashes of Angostura bitters 1 spiral-cut orange twist, for garnish

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Bijou: gin+sweet vermouth+green chartreuse+orange bitters

The Algonquin  1.5 ounces Jim Beam rye whiskey 1 ounce dry vermouth 1 ounce fresh pineapple juice

1/2 ounce Campari 1/2 ounce Aperol 1/4 ounce Carpano Antica (or other sweet red vermouth) 1/4 ounce Fernet Branca 1 ounce orange juice 1/2 ounce simple syrup

Celery Gimlet Peel of 2 medium limes ½ cup granulated sugar ½ cup water Ice 1½ ounces gin, preferably Junipero ¼ ounce Green Chartreuse ¼ ounce St-Germain ¾ ounce lime juice ½ ounce fresh celery juice (juice 1 celery stick or purée in a food processor, then strain the pulp) Pinch of salt 5 dashes verjus or Chardonnay vinegar 2 dashes The Bitter Truth Celery Bitters Fresh or pickled celery ribbon, for garnish (Create a syrup out of the lime peels, sugar and water)

Peach in Champagne, July 1948

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