Shake, strain, up.
Created for Audrey Saunders and Robert Hess when they requested a Fernet Grasshopper.
Shake and strain into a chilled cocktail glass. Garnish with an edible flower, if available.
It's a parent thing.
Decent with lime juice and hibiscus syrup reduced by one third, so 2/3oz lime and 1/2oz syrup. Any more than that and you stop being able to tell the gin from vodka in this drink.
Shake, strain, up.
Fresh apple syrup: juice tart green apples and stir in an equal part of white sugar.
A take on the flavors of a Pan American Clipper.
Shake, strain over rocks and soda.
Tastes like vodka pink lemonade; the orange flower water adds an unpleasant chemical perfume.
Shake, double strain, rocks glass (no rocks).
The blog entry has lemon juice instead of lime juice.
Fixed, thanks! Zachary
Short shake, add seltzer to the tin, double strain, garnish, boom
*Dolin Blanc
This is the OG recipe for the Sellinon Soother that was a little spicier and more celery-intense than the current version available at Eat Street Social in MPLS. Another out of the park classic from this genius bar staff--great heat, well balanced with an almost too perfect caribbean spice note
Stir, strain, rocks, top with coffee.
Stir, strain, rocks, top with coffee.
Combine all ingredients in a mixing glass. Add ice, stir, and strain into a cocktail glass. Garnish with 3 cranberries.
For the Peach Liqueur, Combine 1 bottle of vodka with 2 oz. brown sugar, .25t peppercorns, .25t allspice berries, .25 red pepper flakes, and 1 peach (chopped coarsely and pit removed). Let sit for 2 weeks.
Stir over ice, strain into chilled glass
Since this site has no cocktails with Cinzano Orancio in it, I figured we needed one. I think these 3 are good together. This is a start, based on Negroni approach. Open to other variations!
Made an approximation of this with spiced rum and hibiscus cardamom syrup from Portland Soda Works, but the result was great! A bit tart.