The Drunken Cherub 2oz violvi blood orange juice 1oz campo de encanto peruvian pisco .5oz campari .5oz aperol 3 dashes berg & hauck lemon bitters top with sparkling wine garnish with a large, trimmed lemon peel

The Drunken Cherub 2oz violvi blood orange juice 1oz campo de encanto peruvian pisco .5oz campari .5oz aperol 3 dashes berg & hauck lemon bitters top with sparkling wine garnish with a large, trimmed lemon peel

Contratto-Cognac Sour 1 ounce of Cognac 1 ounce of Contratto 3/4 ounce of fresh lemon juice 1/4 ounce of simple syrup 1 egg white Garnish with a lemon wheel and a brandied cherry

If You Like Campari You'll Love Contratto Bitter

Contratto-Cognac Sour 1 ounce of Cognac 1 ounce of Contratto 3/4 ounce of fresh lemon juice 1/4 ounce of simple syrup 1 egg white Garnish with a lemon wheel and a brandied cherry

Orientation Cocktail 1¾ ounces VSOP Cognac, like Louis Royer Force 53 ¾ ounce orgeat syrup ½ ounce amontillado Sherry ½ ounce lemon juice 3 dashes Angostura Bitters Grated nutmeg, for garnish

The Beginner's Guide to Understanding Brandy From Around the World

Orientation Cocktail 1¾ ounces VSOP Cognac, like Louis Royer Force 53 ¾ ounce orgeat syrup ½ ounce amontillado Sherry ½ ounce lemon juice 3 dashes Angostura Bitters Grated nutmeg, for garnish

DCV Chef Linton Hopkins named this Calvados-based twist on a sidecar after the Citroën 2CV, known informally as a Deux Chevaux.

Dcv

DCV Chef Linton Hopkins named this Calvados-based twist on a sidecar after the Citroën 2CV, known informally as a Deux Chevaux.

accoutrement - calvados, strega, grand marnier, fresh lemon juice, peychaud's bitters

Accoutrement

accoutrement - calvados, strega, grand marnier, fresh lemon juice, peychaud's bitters

Toast and Marmalade 2 oz. pumpernickel rye-infused Pierre Ferrand Ambre Cognac 3/4 oz. lemon juice 1/2 oz. Assam tea syrup 1 tsp. marmalade 1 dash Regan's Orange Bitters 1 egg white Garnish with Luxardo cherry

Toast and Marmalade 2 oz. pumpernickel rye-infused Pierre Ferrand Ambre Cognac 3/4 oz. lemon juice 1/2 oz. Assam tea syrup 1 tsp. marmalade 1 dash Regan's Orange Bitters 1 egg white Garnish with Luxardo cherry

Fig-Pomegranate Sour 1 1/2 ounces of Mahia 1 1/2 ounces of pomegranate juice 1/4 ounce of freshly squeezed lemon juice 1/2 ounce of honey syrup egg white dash of orange bitters dash of Angostura bitters Garnish with 1/2 a fig and a fresh grating of cinnamon

You Need to Be Using Mahia from Morocco In Your Cocktails

Fig-Pomegranate Sour 1 1/2 ounces of Mahia 1 1/2 ounces of pomegranate juice 1/4 ounce of freshly squeezed lemon juice 1/2 ounce of honey syrup egg white dash of orange bitters dash of Angostura bitters Garnish with 1/2 a fig and a fresh grating of cinnamon

Calvados Old Fashioned 2 ounces of Calvados ½ ounce of honey syrup 2 dashes of orange bitters 2 dashes of Angostura Garnish with a big twist each of orange and lemon peel

Calvados Old Fashioned 2 ounces of Calvados ½ ounce of honey syrup 2 dashes of orange bitters 2 dashes of Angostura Garnish with a big twist each of orange and lemon peel

3 small ripe figs and 2 teaspoons of rosemary leaves (muddled) 1 ounce of bourbon (Wild Turkey) 1 ounce of Mahia 1/2 ounce of freshly squeezed lemon juice 1/2 ounce of simple syrup Dash some Angostura bitters on top Garnish with a rosemary sprig, 1/2 a fig, and a straw.

You Need to Be Using Mahia from Morocco In Your Cocktails

3 small ripe figs and 2 teaspoons of rosemary leaves (muddled) 1 ounce of bourbon (Wild Turkey) 1 ounce of Mahia 1/2 ounce of freshly squeezed lemon juice 1/2 ounce of simple syrup Dash some Angostura bitters on top Garnish with a rosemary sprig, 1/2 a fig, and a straw.

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