cocktailmenu

2	oz	Bourbon
¾	oz	Campari (cacao infused)
¾	oz	Ginger syrup
¾	oz	Lemon juice
1	oz	Wine (sparkling) or Champagne
1		Lemon twist
1		Orange twist
4		Raspberries

Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.

I was determined to make tequila and champagne like each other.

1	oz	Tequila	use Tesoro Blanco
¼	oz	Campari
¼	oz	Creme de cacao	use Marie Brizard
½	oz	Vermouth (dry)	use Dolin Blanc
1	tsp	Ginger syrup
½	oz	Lemon juice
1½	oz	Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.

This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float

2¼	oz	Bourbon	can use a blended Scotch
¼	oz	Scotch whisky	use Islay whisky such as Ardbeg for floater
¾	oz	Ginger syrup
¾	oz	Honey syrup	use honey ginger syrup
¾	oz	Lemon juice

For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.