Shake and strain into glass.
Shake and strain all ingredients into a salt-rimmed rocks glass ( I used a blend of Kosher Salt & Gran Mitla Sal de Gusano )
Garnish with lime wedge and two olives
Shake lemon juice, gin, and Campari with ice. Pour into tall glass with ice.
Top off with sparkling grapefruit soda. Garnish with lemon peel
Shake, strain into tiki glass filled with crushed ice.
Wanted to make a Quarantine Order or a Last Bird (yum) but didn’t have pineapple or cinnamon syrup. This came out of a couple failed experiments. Husband likes it so much that he picked the name.
Dry shake all ingredients; then short shake with ice; serve up in coup.
A classic - I gather- first had at The Grey in Savannah
Combine in shaker with ice. Shake. Strain. Coupe.
Creates a beautiful sky blue cocktail. To preserve the color use Cointreau.
Shake with ice and strain into a frozen coupe glass.
Very refreshing after some hot sunny day yard work.
Shake with ice and strain into a frozen coupe glass.
With thoughts of an Alan Ladd movie and a Naval Academy graduate.
Pour into a cup of hot coffee, stir briefly, drink
This coffee concoction leans fruity without being particularly sweet, and can pull out nut and fruit tones from a pourover or mellow a bitter brew.
Shake, strain into a DOF over a single cube/fresh ice. Garnish with a dehydrated lime wheel
Tart apple with spices from the Chartreuse and oak from the bourbon barrel finished nocino.
The barrel aging of the nocino is important. It may feel flat without that. The Watershed Nocino may not be widely available. If not you may try a couple dashes of barrel aged bitters to add that note into the drink.
Named after the custom, local apple variety that was made for Rouster's Apple House in Milford, OH. A suburb of Cincinnati. The orchard was in operation from 1939-2011.
I am surprised a gin based drink is being listed as "southern" (although it has some similarity to the Ramos Fizz created in New Orleans.) Difford’s has essentially the same recipe listed as the “Celery Sour” with some differences in proportions. (Per Difford the original "celery sour" comes from a 1917 non-alcoholic cocktail in a book by a St. Louis bartender, so the gin is a later addition or the alcohol component was inadvertently omitted in the publication...I suspect the latter. It didn't include egg white.) I am inclined to listing this as an “altered recipe” of the “Celery Sour” with The Grey in Savannah as the place where it was created per the contributor, although it doesn’t show up on their current online cocktail menu. I did locate an old link to their menu showing a “Celery Sour” https://www.opentable.com/r/the-grey. There the egg white is not mentioned but it is under Vintage cocktails as "Gin, Lemon, Pineapple, Celery Bitters"