Shake gin, ginger syrup, lemon juice and bitters with ice, strain into champagne flute. Top with beer, garnish with lemon wedge.
Crush watermelon in shaker with juice, add tequila and ice. Shake and strain into collins glass filled with crushed ice and watermelon spear. Float chartreuse and garnish with mint sprig.
Riff on the Fresca Brava from Death & Company
Curated this slightly. As per http://www.urbaneapts.com/blog/2012/08/02/an-old-fashioned-way-to-keep-cool-at-the-oakland/ - changed Chartreuse to Yellow Chartreuse, added date, changed type to "own creation" Thanks, Zachary.
Muddle raisins in syrup and juice, add bourbon and bitters, shake and strain into coupe. Garnish with homemade or spherical maraschino cherry.
Stir with ice in mixing glass, strain into coupe. No garnish.
To make the autumn spice infusion, take 2 cups water, 1 cup brown sugar, 1 cup white sugar, 1 cinnamon stick, 3 star anise, 1/4 teaspoon ground cloves (or 8 whole) and 1/4 teaspoon grated nutmeg. Heat, strain, and let cool.
Stir first three ingredients without ice and put to one side. Separately shake passionfruit juice and umeshu with ice and double strain into Martini glass. Float whisky mixture on top.
Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.
Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.
A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.
Prepare as a Vieux Carré (stir and strain) garnish with julienne lemon peel on an ice ball.
Detailed measures aren't provided in the source material, so I'm assuming proportions are the same as a classic Vieux Carré.
Pour ingredients into a mixing glass. Add ice and stir 30 seconds. Strain into a chilled martini or coupe glass. Twist orange and add to drink.
#1 - with no garnish... orange might be nice but overpowering...
#2 - with orange peel... no appreciable difference. orange may have been too old
#3 - used fresh orange peel... much nicer, the oils balance everything.
First cocktail added to the site!
Stir, strain, rocks w/ 1 lg cube, garnish.
G. Regan, 2011 Annual Manual for Bartenders
This is great. I love a traditional aviation, but it can get too lemony and too sweet- this is a more nuanced cocktail, and a good variation to have in the rotation, thanks.
Stir with ice and strain into chilled cocktail glass. Garnish with lemon twist.
Lavender Syrup
1 C water;
2 C sugar;
4-5 Tbs dried lavender buds;
2 oz vodka.
Place the water and sugar over med heat, stirring until sugar fully dissolves. Stir in the lavender buds and simmer for 5 minutes. Remove from heat and allow syrup to steep/cool, then strain through cheesecloth. Stir in vodka (keeps syrup shelf-stable).
Refreshing summer drink. Made as indicated. Used a very chilled champagne glass which added nice touch.