Build ingredients in a highball glass over ice. Stir and garnish with a lemon peel.
Shake all well with ice and strain into a chilled martini glass. Garnish with orange peel.
Gaz Regan calls the same drink but proportioned more like a Manhattan (3:1:5 dashes) an East Ender.
Shake all but the Soda with ice and strain into a highball glass. Fill with the soda. No garnish.
Muddle one of the sprigs and vermouths in a mixing glass. Add the gin and ice, stir well and strain into a martini glass. Garnish with the remaining mint sprig.
The Savoy book has this as 1/3 each dry gin, Italian and French Vermouth shaken and strained into a cocktail glass with a mint sprig garnish.
The Savoy Cocktail Book, pg. 50
Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.
The Savoy has this as 2:1:1, with Angostura and no garnish.
"The Craft of the Cocktail", pg. 72
Shake with ice and strain into a chilled coupe. Garnish with a lime wedge.
Found on the Android Mixology App.
Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice
*Cholula chipotle can be used
This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.
I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks, Zachary
Stir, large cube, lemon twist garnish
Stir over Ice, strain, rock, garnish with candied bacon.
Stir and strain into a cocktail glass.
