Mix in vessel of choice, drop in an ice cube, swirl and enjoy.
Garnish as desired, a Luxardo, or perhaps drop a single sugar cube and allow to disintegrate.
Mix and enjoy in vessel of choice.
Letting the doubleshot of espresso cool for a few minutes might be ideal. The other two ingredients will get the oils in it flowing again once added. Cooling takes the edge of heat off and prevents any evap of alcohol.
Shake, strain into a tall glass over bubbly.
I've been experimenting with adding sorbets to classic recipes (Margaritas, Gimlets, Gin Fizzes) and found that they make for extremely accessible and refreshing summer coolers, with varied, engaging textures.
Blend at high speed for five seconds, pour un-strained into a tall glass, top with ice.
The Bum: "Lemon Hart’s 151 Demerara is our favorite rum. There’s just one problem: you can’t drink much of it without blacking out and waking up the next day in a country where no one can speak your language, but everyone seems very disappointed in you for some reason. So in 2005 we fashioned this drink to keep us from sipping the stuff neat."
Muddle bitters and sugar cube, add everything else, stir, strain, rocks.
PDT house orange bitters are 1:1 Fee's and Regan's.
Stir whiskey, vermouth, and bitters with ice until well chilled. Strain into Manhattan glass or coupe. Express lemon oil onto the drink and rim the glass.
I'm not the first person to do a white Manhattan, but here is my version.
Stir calvados, apple wine, and bitters with ice for 30 seconds. Strain into a Manhattan glass or coupe and garnish with cherry.
A very apple-forward take on a Manhattan.
Stir, strain, flute, top with bubbly, drop in raspberry.
Raspberry syrup version of Rufus' original.
Stir, strain, up.
Shake, strain, up.
Made with Genepy as I didn't have St. Germain, did not disappoint