let's have drinks!
cocktailmenu
“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”
| 2 | oz | Tequila | |
| ¼ | oz | Chareau | |
| ¼ | oz | Creme de violette | |
| ¾ | oz | Lemon juice | |
| ½ | oz | Simple syrup | |
| ½ | oz | Cucumber slices | Calls for juice but muddling is OK |
Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.
Meant to evoke a Moroccan sky with an ice sphere standing in for a full moon, this blue tequila cocktail features floral notes from the crème de violette and maraschino liqueur, citrus brightness, and a hint of heat on the finish.
| 2 | oz | Tequila | |
| ½ | oz | Creme de violette | |
| ¼ | oz | Maraschino liqueur | |
| ¾ | oz | Lime juice | |
| ½ | oz | Orgeat (almond syrup) | |
| Flower (edible) |
Add all of the ingredients to a shaker with ice, shake, and double strain into a glass over ice. Garnish.
| 1½ | oz | Vodka | original calls for Beefeater 24 |
| ¼ | oz | Bergamot liqueur | original calls for Plymouth sloe gin |
| ¼ | oz | Creme de violette | use creme Yvette |
| ¾ | oz | Grapefruit juice | |
| ⅛ | oz | Vanilla syrup | recipe says ½ tsp |
| 1½ | oz | Wine (rosé) | use sparkling rose |
Shake with ice and strain into flute. Top with sparkling rose. No garnish.