Sotol Margarita
| Ingredients | |
|---|---|
| 1.5 oz. | Sotol Por Siempre |
| .75 oz. | Giffard Curaçao Triple Sec |
| .75 oz. | Fresh-Squeezed Lime Juice |
| .50 oz. | Simple Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake well and strain over fresh ice into a rocks glass with salted rim. |
| Garnish |
|---|
| Lime wheel |
Chez Joséphine
This cocktail is a Negroni variation.
| Ingredients | |
|---|---|
| 1.5 oz. | Gin |
| .75 oz. | Red Italian Bitter Aperitivo |
| .75 oz. | Vermouth |
| .25 oz. | Bigallet China China Amer |
| Barspoon | Giffard Abricot du Roussillon |
| Method |
|---|
| Combine ingredients in a mixing glass. |
| Add ice and stir briefly. |
| Strain over a large ice cube, into a rocks glass. |
Lychee Martini
The lychee martini is a classic, delicate, and exotic cocktail that features the sweet taste of lychee fruit. It is a delicious vodka martini and very easy to make.
| Ingredients | |
|---|---|
| 2.0 oz. | Vodka |
| 1.0 oz. | Giffard Lichi-li |
| .5 oz. | Blanc Vermouth |
| Method |
|---|
| Stir ingredients together with ice. |
| Strain into a chilled cocktail glass. |
| Garnish |
|---|
| No garnish necessary |
Lychee Lemonade
For this delicious cocktail, the basic sour gets a fruit-driven facelift, with vanilla and tropical stonefruit playing together seamlessly.
| Ingredients | |
|---|---|
| 1.5 oz. | Vanilla Vodka |
| .75 oz. | Giffard Lichi-li |
| .75 oz. | Fresh-Squeezed Lemon Juice |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Shake ingredients together with ice. |
| Strain into a chilled cocktail glass. |
| Garnish |
|---|
| Peeled lychee fruit |
East Meets West
by Sam Treadway, bartender at Backbar in Cambridge, MA
| Ingredients | |
|---|---|
| 1 oz. | Giffard Ginger of the Indies |
| .5 oz. | Giffard Fruit de la Passion |
| 1.25 oz. | Manzanilla Sherry |
| .5 oz. | Fresh Lemon Juice |
| 2 drops | Sesame Oil |
| Method |
|---|
| Combine all ingredients in a mixing tin. |
| Add ice, shake. |
| Strain into a chilled coupe. |
| Garnish |
|---|
| Orchid |
| Lemon twirl |
Abricotier
by Francis Flores, bartender at Maxine's Taproom in Fayetteville, AR
| Ingredients | |
|---|---|
| 1.5 oz. | Fernando de Castilla Classic Oloroso Sherry |
| .5 oz. | Pierre Ferrand 1840 Cognac |
| .5 oz. | Giffard Abricot Du Roussillon |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Fresh Lemon Juice |
| 1 dash | Angostura Bitters |
| Method |
|---|
| Combine all ingredients in mixing tin. |
| Add ice. Shake. |
| Double strain into a coupe. |
| Express orange peel over top, wipe on the edge of the glass and drop into cocktail. |
| Garnish |
|---|
| Wide orange peel |
Chilean Bellflower
by Jillian Hapak, bartender at Brass Tacks in Denver, CO
| Ingredients | |
|---|---|
| 1 oz. | Pisco El Gobernador |
| 1 oz. | Lillet Rose |
| .5 oz. | Giffard Pamplemousse |
| .5 oz. | Fresh Lemon Juice |
| .25 oz. | Simple Syrup |
| 1.5 oz. | Club Soda |
| 1 spritz | Rose Water |
| Method |
|---|
| Add pisco, Lillet rose, Pamplemousse, lemon and simple into a tin and shake with ice. |
| Fine strain mixture into a wine glass over fresh ice. |
| Add soda water. |
| Spray with rose water. |
| Garnish |
|---|
| Edible flower |
Mr. Manager
by Rachael Soto, bartender at Rosewater in Houston, TX
| Ingredients | |
|---|---|
| .75 oz. | Giffard Banane du Brésil |
| .375 oz. | Amontillado Sherry |
| .375 oz. | Sweet Vermouth |
| 1.5 oz. | Wild Turkey 101 rye whiskey |
| 1 dash | Angostura Bitters |
| 1 Barspoon | Nux Alpina Walnut Liqueur |
| Method |
|---|
| Combine ingredients in mixing glass and stir. |
| Strain and serve up with banana chip garnish. |
| Garnish |
|---|
| Banana Chip |
Currant Mood
by Iliia Kramarenko, bartender at Arnaud's French 75 in New Orleans, LA
| Ingredients | |
|---|---|
| .5 oz. | Clear Creek Apple Brandy 8 yr. |
| 1.5 oz. | Lustau Oloroso |
| .5 oz. | Giffard Cassis Noir de Bourgogne |
| 1 tsp. | Clear Creek Blue Plum Brandy |
| .75 oz. | Fresh Lemon Juice |
| .5 oz. | Giffard Orgeat |
| 1 | Bitter Truth Aromatic Bitters |
| Method |
|---|
| Shake well with one big ice cube and a couple of Kold-Draft cubes. |
| Strain into a frozen coupe. |
The Promised Neverland
by Vay Su, bartender at Republique in Los Angeles, CA
| Ingredients | |
|---|---|
| .75 oz. | Pierre Vallet VSOP |
| .75 oz. | Giffard Rhubarbe |
| .25 oz. | Giffard Pamplemousse |
| .75 oz. | Fresh Lemon Juice |
| 2 oz. | Champagne |
| 1 dash | Bitter Truth Grapefruit Bitters |
| 2 dashes | Peychaud's Bitters |
| Grapefruit Twist |
| Method |
|---|
| Add all ingredients to the mixing tin (except Champagne). |
| Express and add grapefruit twist. |
| Add ice and shake hard. |
| Strain into wine glass over fresh ice. |
| Top with Champagne. |
| Garnish |
|---|
| Rhubarb Ribbons |
| Lemon Twist |
Bolo Thai
by Justin Levaughn, bartender at The Courtesy in Orlando, FL
| Ingredients | |
|---|---|
| 1.5 oz. | Ron Del Barrilito 3 Star Rum |
| .5 oz. | Giffard Banane du Brésil |
| .5 oz. | Giffard Orgeat |
| .75 oz. | Thai Tea |
| .5 oz. | Fresh Lime Juice |
| .5 oz. | Coconut Milk |
| .5 oz. | Batavia Arrack |
| Method |
|---|
| Shake and strain all ingredients minus the coconut milk into Collins glass. |
| Lightly froth the coconut milk by itself. |
| Fill glass with pebble ice and float coconut milk over top. |
| Insert a banana leaf, environmental friendly straw, and grate nutmeg over top. |
Dawn of the Century
by Jacob Inez, bartender at Campfire in Oceanside, CA
| Ingredients | |
|---|---|
| 1.5 oz. | Fino Sherry |
| .75 oz. | Giffard Banane du Brésil |
| .75 oz. | Cocchi Rosa |
| .75 oz. | Fresh Lemon Juice |
| 1 barspoon | Rich Damerara |
| Method |
|---|
| Build in tin. |
| Hard shake. |
| Strain. |
| Garnish |
|---|
| Laughter |
Bending Blades
by Christopher Day, bartender at Tartine Manufactory in Oakland, CA
| Ingredients | |
|---|---|
| 1.5 oz. | Tapatio Tequila Blanco |
| .5 oz. | Giffard Pamplemousse |
| .5 oz. | Salers Gentian Aperitif |
| .5 oz. | Lustau Manzanilla Papirusa |
| Method |
|---|
| Build in a mixing glass and stir with cracked ice until thoroughly chilled. |
| Strain into chilled coupe and express lemon oil over the top. |
| Discard peel. |
| Garnish |
|---|
| Discarded lemon twist |
Honey Don’t
by Ryan Gannon, bartender at Cure in New Orleans, LA
| Ingredients | |
|---|---|
| .5 oz. | Giffard Ginger of the Indies |
| .5 oz. | Giffard Orgeat |
| 1.5 oz. | Noilly Prat Dry |
| 5 drops | Bittermens Orange Cream Citrate |
| 1.5 oz. | Club Soda |
| 1 slice | English Cucumber |
| Method |
|---|
| Add one slice of cucumber to mixing tin. |
| Muddle. |
| Add all ingredients, minus the soda. |
| Add 3 Kold Draft cubes, and short shake for 5 seconds to combine. |
| Add soda to tin, roll to combine. |
| Double strain into wineglass prepared with Kold Draft cubes and a long peel of cucumber. |
| Garnish |
|---|
| Cucumber Peel |
Banana Suit
by Sean Johnson, bartender at Nitecap in NYC
| Ingredients | |
|---|---|
| 1.0 oz. | Sipsmith Dry Gin |
| 1.0 oz. | Salers Aperitif |
| .5 oz. | Dolin Dry Vermouth |
| .5 oz. | Giffard Banane du Bresil |
| .25 oz. | Giffard Vanille de Madagascar |
| Method |
|---|
| Build in a rocks glass over large cube |
| Garnish |
|---|
| Mint bouquet. |
The Station Agent
by Amanda Elder, bartender at Donna, Mayahuel, and Leyenda in NYC and Brooklyn
| Ingredients | |
|---|---|
| 1.25 oz. | Rhum J.M. Blanc 100 proof |
| 1.25 oz. | Lustau Manzanilla |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Giffard Creme de Framboise |
| .25 oz. | Giffard Vanille de Madagascar |
| 1 tsp | Lemon Juice |
| 2 dashes | Peychaud's Bitters |
| 1.5 oz. | Brut Champagne |
| Method |
|---|
| Combine all ingredients, except Champagne, and shake with ice. |
| Fine strain into a chilled Champagne flute and top with Champagne. |
| Stir gently. |
| Garnish |
|---|
| Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass. |
Double Dare
by Tracy Ardoin-Jenkins, bartender at Nickys Coal Fired in Nashville, TN
| Ingredients | |
|---|---|
| 1.5 oz. | Dry Gin |
| .75 oz. | Giffard Abricot du Roussillon |
| .5 oz | Cocchi Torino Vermouth |
| .5 oz | Saigon Cinnamon Syrup |
| .75 oz. | Lemon Juice |
| .75 oz. | An Egg White |
| 10 drops | Fees Old Fashioned Bitters |
| Method |
|---|
| Combine all ingredients in shaker. |
| Dry shake. |
| Add ice. |
| Shake again, vigorously. |
| Fine strain into chilled coupe. |
| Let settle. |
| Drop bitters onto cocktail and swirl gently. |
| Garnish |
|---|
| Fees Old Fashioned Bitters |
Rum Old Fashioned
| Ingredients | |
|---|---|
| 2 oz. | Rum-Bar Gold |
| 0.5 oz. | Simple syrup (2:1 ratio) |
| 2 dashes | Aromatic Bitters |
| Method |
|---|
| Combine all ingredients in a rocks glass with ice. |
| Stir briefly. |
| Garnish |
|---|
| Orange Peel |
| Brandied Cherry |
| Equipment |
|---|
| Rocks glass |
Space Coyote
Mezcal drinks can be delightfully savory, like this fiery and fresh stirred cocktail from Managing Partner of Roquette, Erik Hakkinen. Nuestra Soledad's fragrant, herbal side goes nicely with dry vermouth, green Chartreuse, and Ancho Reyes Verde.
| Ingredients | |
|---|---|
| Mezcal Nuestra Soledad (choose any expression) | |
| Green Chartreuse | |
| Ancho Reyes Verde | |
| Blanc Vermouth | |
| Black Lemon Bitters |
| Method |
|---|
| Stir ingredients together in a rocks glass with ice. |
| Garnish with a lemon twist |
| Garnish |
|---|
| Lemon Twist |
Jamaican Rum Punch
| Ingredients | |
|---|---|
| 2 oz. | Rum-Bar Silver |
| .75 oz. | Fresh Lime Juice |
| .75 oz. | Giffard Grenadine Syrup |
| .75 oz. | Fresh Pineapple Juice |
| .75 oz. | Fresh Orange Juice |
| 1 Pinch | Freshly Grated Nutmeg |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously, then doublestrain into a rocks glass over ice. |
| Garnish |
|---|
| Pineapple wedge |
| Equipment |
|---|
| Rocks glass |