1 1⁄2 Oz. rye whiskey
1⁄2 oz. red vermouth
1 dash angostura bitters
Pour all ingredients in mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.
Garnish with maraschino cherry.
11 1⁄2 oz. dark rum
1 oz. triple sec
1⁄2 oz. orange curacao
1⁄2 oz. lime juice
2 oz. almond syrup
Fill shaker with ice cubes and all the ingredients and give it a shake. Pour into a cocktail glass and top with a dash of triple sec. Garnish with a lime section and a cherry.
1 1⁄2 oz. tequila
1 oz. Cointreau
1⁄2 oz. freshly squeezed lime juice
Pour all the ingredients into the shaker filled with ice. Shake well and pour into the cocktail glass rimmed with salt. (Fruit margarita: mush the fruit with a muddler in a separate glass and blend with the above ingredients before shaking)
Using a small paintbrush (or your finger), brush some honey around the rim of two tumblers and use another small paintbrush to stick edible gold glitter around each.
Fill each glass with crushed ice. Put the bourbon into a cocktail shaker with the lemon juice, orange juice and sugar syrup. Shake and strain into each glass, and serve with an orange slice and short straws.
1 ounce rum
3 ounces Coca-Cola
Garnish: lime wedge
Fill a highball glass with ice, then add rum and Coca-Cola.
Garnish with a lime wedge. Squeeze the lime into your drink, if desired.
THE SIESTA
Place all of the ingredients into a shaker, add lots of ice and shake it all hard. Strain into a cocktail glass that you had the forethought to put in the freezer five minutes ago. Garnish with a lime wheel or, if you just used up your last lime, a grapefruit twist.
1/2 teaspoon sugar
3 dashes Angostura bitters
1 teaspoon water
2 ounces bourbon
Garnish: orange peel
Steps
Add the sugar and bitters to a rocks glass, then add the water, and stir until the sugar is nearly dissolved.
Fill the glass with large ice cubes, add the bourbon, and gently stir to combine.
Express the oil of an orange peel over the glass, then drop in.
Ingredients
1 oz Green Spot Irish whiskey
1 oz Fresh lemon juice
3/4 oz Fennel root syrup
1/2 oz Earl grey tea-infused Laphroaig scotch
1/4 oz Dolin blanc
1/4 oz Dry vermouth
2 dashes Chocolate mole bitters
2 dashes Peychaud’s bitters
Egg white
Instructions: Add ingredients to a cocktail shaker and shake to combine. Pour into a coupe glass. Twist a lemon peel over the glass to express lemon oil and serve.
Put crushed cereal on a small plate. Mix water and sugar together in a small bowl and brush mixture onto the rim of a martini glass. Place glass upside-down on cereal plate to completely coat rim.
Put marshmallows in martini glass and pour vodka and soda water into the glass.
