Build and chill in a Collins glass over ice.
Sell this to to your brunch guests as a bitter Mimosa.
Place all liquid ingredients into a cocktail shaker and whip (shaker with a small amount of crushed ice, just until the ingredients are incorporated). Fine strain into a double old fashioned glass rinsed with Herbsaint and filled with crushed ice. Garnish with mint and candied ginger.
Very aromatic. This cocktail has three parts. The spirituous beginning, the explosion of flavour and spice in the middle, and the subtly bitter and anise-like finish.
Muddle the oregano and agave nectar.
Add everything else, then shake with ice and fine-strain into a chilled coupe.
No garnish.
The PDT Cocktail Book, 2011
Nicely balanced drink! The pastis and oregano work really well together, and I was skeptical... I used Vida mezcal which maybe didn't pack enough of a smoky punch, so I added a bit more and some celery bitters to give it a little more zing. I'll have to try again with the recommended mezcal if I can find it...
Stir with ice, on the rocks
Based on a recipe for Bus 73 on medicinal mixology.com
Medicinal mixology.com
Flash blend & open pour, pilsner glass
Smuggler's Cove cocktail book, p.67
Stir with ice, strain in a rock glass over large ice
Feels like it needs a lemon twist, so I added a lemon twist.
Stir; strain; rocks; garnish.
This drink was formerly posted on KC as the "Negroni Jalisco," but since it's what I like to call a Ship of Theseus of a drink (every part has been swapped out from the original), some might find the "Negroni" label inappropriate.
Add bitters to mixing glass and stir down with ice for 1 minute. Add gin and stir for at least another minute. Strain. Up. Lemon twist optional.
Dilution is key here to open up gin.
Tradition has it British navy officers drank pink gins 'in', with angostura, whereas the men took theirs 'out', with merely a swirl, due to relative scarcity and rationing of the bitters on board.
Combine in cocktail shaker with ice. Stir. Strain and pour into coupe glass
This is not as sweet as you would think, looking at the ingredients. Reasonably well balanced and complex. Best had cold in a frozen glass. Your mileage will vary based on the rhubarb shrub. Other sweet shrubs would also work well.
Rinse a rocks glass with absinthe. Add ice, tequila, creme de cacao, and bitters; stir. Garnish with an orange twist.
Per link, this is meant to be a Sazerac variation. Apart from the absinthe rinse, I find it rather different from a Sazerac, but still tasty. Nice use of creme de cacao.
Tasty, but the flavors come off a bit disparate for me. I want to try it with a mezcal rinse plus a dash of absinthe in the mix. Hell, swap the Angostura for Mole and we're approaching Oaxaca OF territory.