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Pegu Club Cocktail    2 ounces gin  1 ounce triple sec  1/2 ounce fresh lime juice  1 dash Angostura bitters  1 dash orange bitters  Combine ingredients in an ice-filled cocktail shaker and shake until cold. Strain into a chilled cocktail glass.

Pegu Club Cocktail 2 ounces gin 1 ounce triple sec 1/2 ounce fresh lime juice 1 dash Angostura bitters 1 dash orange bitters Combine ingredients in an ice-filled cocktail shaker and shake until cold. Strain into a chilled cocktail glass.

Nevada    1 1/2 ounces rum  1/2 ounce fresh grapefruit juice  1/3 ounce fresh lime juice  1/4 ounce simple syrup  Dash of Angostura bitters  Lime wedge  Combine all the liquid ingredients in an ice-filled cocktail shaker. Shake until cold, and then strain into a chilled cocktail glass. Garnish with a lime wedge.

Nevada 1 1/2 ounces rum 1/2 ounce fresh grapefruit juice 1/3 ounce fresh lime juice 1/4 ounce simple syrup Dash of Angostura bitters Lime wedge Combine all the liquid ingredients in an ice-filled cocktail shaker. Shake until cold, and then strain into a chilled cocktail glass. Garnish with a lime wedge.

Bijou * 1 ounce gin * 3/4 ounce sweet vermouth * 3/4 ounce green Chartreuse * 1 dash orange bitters  Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and lemon zest.

Bijou * 1 ounce gin * 3/4 ounce sweet vermouth * 3/4 ounce green Chartreuse * 1 dash orange bitters Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and lemon zest.

The Killer B  A play on the classic gin-honey-lemon cocktail the bee’s knees, The Killer B (from Miami Beach restaurant Khong River House) swaps honey with a fiery Thai bird chile-white peppercorn syrup for a drink with a complex kick.      Photo: Helen Rosner

The Killer B A play on the classic gin-honey-lemon cocktail the bee’s knees, The Killer B (from Miami Beach restaurant Khong River House) swaps honey with a fiery Thai bird chile-white peppercorn syrup for a drink with a complex kick. Photo: Helen Rosner

This tequila and mezcal cocktail gets a sweet-spicy accent from cherry liqueur and Ancho Reyes, a spirit made with macerated dried poblanos that adds a delicate, lingering heat.

The Little Devil

This tequila and mezcal cocktail gets a sweet-spicy accent from cherry liqueur and Ancho Reyes, a spirit made with macerated dried poblanos that adds a delicate, lingering heat.

Aviation Cocktail

Aviation Cocktail - I like these adjusted slightly to the tart side. They are a great cocktail, one of my favorites.

Big batch Negronis- cooking light magazine (June 2015) adds 1 1/4!c gin,m12 Orange twists- for garnish

Negronis Recipe (for a Crowd)

Big batch Negronis- cooking light magazine (June 2015) adds 1 1/4!c gin,m12 Orange twists- for garnish

A fiery cocktail with a smoky, spicy finish. Spicy Negroni: .75 oz Gin .75 oz Mezcal Pierde Almas .75 oz Campari .75 oz Sweet vermouth .5 oz Ancho Reyes ancho chile liqueur 2 dashes Mole bitters

Spicy Negroni

A fiery cocktail with a smoky, spicy finish. Spicy Negroni: .75 oz Gin .75 oz Mezcal Pierde Almas .75 oz Campari .75 oz Sweet vermouth .5 oz Ancho Reyes ancho chile liqueur 2 dashes Mole bitters

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