Stir, strain, coupe glass, garnish with a lemon peel
Stir all ingredients over ice, serve straight up
This drink is elegant and balanced (and really tasty). The other ingredients help highlight the earthy qualities of the Amontillado.
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath.
For the chamomile syrup, make a strong brewed chamomile tea by adding chamomile buds to boiling water and seeping for 20 minutes at a 1 tsp chamomile to 1 oz water ratio. Strain tea, and sweeten at a 1:1 ratio of tea to sweetener. I typically use 3 parts cane sugar to 1 part honey for the sweetener component.
Shake well. Double fine strain.
Use less than 1 Tbsp.
Dry shake bourbon, sloe gin, hibiscus liqueur, lemon juice, and egg white. Add ice and shake. Pour into chilled cocktail glass with cherry on the bottom. Mist top of foam with blue Curacao.
Shake, strain, coupe.
A bit on the sweet side.
I thought anise profile of thaï basil and pacharan would be more assertive.
Whip shake with two cubes for 30 seconds, add more ice and hard shake for 10 seconds, strain into coupe. Garnish with fresh ground nutmeg if you're a flip purist.
Probably only to be shared with your warm, close, personal industry friends due to the bevcost.
Fill mixing-glass half-full with cracked ice, shake, strain into cocktail glass, serve.
Balance of gin botanicals, slight mint, slight anise, slight lime tartness but not overpowering, pleasing color.
Inspired by the feast of the Purification while watching Ingmar Bergman's "The Virgin Spring"
Shake, strain, coupe.
Build in Collins glass, reserve tonic.
Throw raspberries, add other ingredients, add ice, stir to crush berries.
Add tonic. Stir to mix. Serve.
Curated to clarify ingredients and remove unlicensed photo.