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Lily's Pad: 2oz Hendrick’s Gin .5oz Velvet Falernum. 75oz Maraschino .75oz Dolin Blanc .75oz St. Germain .75oz Lemon juice 8 Bittermens Boston bittahs 15 Mint Leaves 4 Cucumber Slices

Lily's Pad: 2oz Hendrick’s Gin .5oz Velvet Falernum. 75oz Maraschino .75oz Dolin Blanc .75oz St. Germain .75oz Lemon juice 8 Bittermens Boston bittahs 15 Mint Leaves 4 Cucumber Slices

Lily's Pad 2oz Hendrick’s Gin  .5oz Velvet Falernum  .75oz Maraschino  .75oz Dolin Blanc  .75oz St. Germain  .75oz Lemon juice  8 Bittermens Boston bittahs  15 Mint Leaves  4 Cucumber Slices

Lily's Pad 2oz Hendrick’s Gin .5oz Velvet Falernum .75oz Maraschino .75oz Dolin Blanc .75oz St. Germain .75oz Lemon juice 8 Bittermens Boston bittahs 15 Mint Leaves 4 Cucumber Slices

The Vancouver - 2 ounces gin • 1/2 ounce sweet vermouth • 1 teaspoon Benedictine  1-2 dashes orange bitters, to taste • Thin strip of lemon peel, for garnish - Combine ingredients in mixing glass and fill with ice. Stir well until chilled, about 30 seconds. Strain into chilled cocktail glass. Twist lemon peel over drink and use as garnish.

Time for a Drink: The Vancouver

Vancouver Cocktail 2 ounces gin ounce sweet vermouth 1 teaspoon Benedictine dashes orange bitters, to taste Thin strip of lemon peel, for garnish

Back to Capistrano 1 oz Bols Genever .5 oz Capurro Pisco 1 tsp Sorghum syrup .25 oz Demerara syrup (2:1) .5 oz Cinnamon syrup .75 oz Lemon juice 4 dashes Angostura Bitters 4  Concord grapes

Back to Capistrano

Built on a base of malty genever and pisco, this cocktail gains warm fall flavor from homemade Demerara and cinnamon syrups and a handful of Concord grapes.

Easy Street: Plymouth Gin, St. Germain Liqueur, Lemon Juice, Simple Syrup, Cucumber Wheels.

Germain Liqueur ounce fresh lemon juice ounce simple syrup 2 thin cucumber wheels Top with club soda Garnish with cucumber wheel

blood orange cocktail

Blood Orange 1 oz Nolet’s Silver Dry Gin oz blood orange juice oz lemon juice oz Aperol oz rose wine Garnish with a thick twist of blood orange peel

Blood Orange Bee’s Knees  2 ounces gin (I used Hendrick’s)  1 ounce blood orange juice  1/2 ounce lemon juice  1/2 ounce honey syrup (1 part honey dissolved in 1 part warm water)  2 dashes Regan’s Orange Bitters  Edible flower for garnish

Blood orange cocktails, redux

Blood Orange Bee’s Knees 2 ounces gin (I used Hendrick’s) 1 ounce blood orange juice ounce lemon juice ounce honey syrup part honey dissolved in 1 part warm water) 2 dashes Regan’s Orange Bitters Edible flower for garnish

Where to Drink in Santa Barbara - Imbibe Magazine

With fresh berries, honey and yogurt, this just might be the perfect brunch cocktail. Photo by Dylan + Jeni.

post modern:      1 ounce sloe gin     1.5 ounces blended scotch     .5 ounce lemon juice     .25 ounce honey syrup (2:1, honey:water)  Glassware: coupe

Post Modern

At Manhattan& Dear Irving, Tom Richter bases his Post Modern on a spirited combination of oft-overlooked sloe gin and Scotch, rinsed with absinthe.

Minty Blues:  2oz Gin.5oz Maraschino.5oz St. Germain1 brspn Creme Yvette4 Mint Leaves7 Blueberries

Germain 1 brspn Creme Yvette 4 Mint Leaves 7 Blueberries Instructions: Add 5 blueberries and 3 mint leaves to a chilled mixing glass. Top with maraschi…

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