Stir with ice, strain into chilled coupe. Garnish with expressed orange peel.
Shake, strain, rocks, garnish.
Cooling flavors playing off hot ones.
I've used a lot of semi-aromatic, high acid, herbaceous white wines here, to good effect. The original called for Marlborough Sauv Blanc, but I've also had good results with Loire Sauv, Franken Silvaner, and unoaked/modern styles of Verdejo.
Stir in rock glass with ice, cherry+orange peel twist as garnish, serve
Cordial shines after Cynar roudness and bitterness, very soft notes of Chartreuse.
Combine all ingredients, and short shake without ice for 10 seconds. Add ice and shake again. Serve up in chilled coupe.
Can be made without egg white and lime juice. If omitted, stir rather than shake.
Stir with ice, strain into coupe and garnish with expressed grapefruit twist
"How To Drink French Fluently", Drew Lazor & Ralph Vidal, Ten Speed Press, 2017
Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked). Blend until smooth, and pour into a glass or tiki mug.
Garnish: mint sprig.
Start with less ice, add more if needed.
Curated this slightly - removed copyrighted material. Thanks, Zachary
This is the same concept as the Chartreuse Colada.The Branca Menta will add mintiness (in the other drink) is a nice choice although that is probably up to taste. The presence of lime (in this drink) improves this (and other) Piña Coladas so keep that. The Coco López is the traditional choice (IMHO) is often better than trying to make your own coconut cream although often a combination of CL and CM/CC leads to the best results.
Since I don't know what "a standard sized" ice cube is, my suggestion would be to use about 6 oz of ice (by weight).
Stir cold and strain. Garnish with an orange twist.
Death and Co. Cocktails
I don't have Scarlet Ibis, so I tried making this with a bottle of Zaya that I am regretting having bought (the only Trinidad rum I have.) The overwhelming vanilla flavor made this drink cloying. So if you have a recent vintage bottle of Zaya, I wouldn't try it in this drink. In fact, I'm not sure what I'd try it in.
Soak the sugar cube with the bitters, then muddle. Add the remaining ingredients, stir and strain into a coupe. Garnish with orange peel.
Add pumpkin pie bitters to sugar cube if available.
Shake and strain in chilled coupe glass and garnish with rosemary sprig
Shake vodka, mead, Disaronno, and aperol on ice. Serve (with ice) in rocks glass. Garnish with a cherry and a tiny bit of cherry juice on top.
Ganymede is the Roman god of Mead and the cup-bearing attendant of Jupiter.