let's have drinks!
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.
In my opinion, this French 75 variation is the best beginner Campari drink in history.
| 1 | oz | Gin | use Plymouth |
| ¼ | oz | Campari | |
| ½ | oz | Lemon juice | |
| ½ | oz | Simple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne |
Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.
In my play on the French 75, I make it more about the gin and less about citrus. Grapefruit and maple syrup work so well together.
| 2 | oz | Gin | use Plymouth |
| ½ | oz | Lemon juice | |
| ½ | oz | Maple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne | |
| 1 | dash(es) | Grapefruit bitters |
Shake all the ingredients (except the champagne and grapefruit coin) with ice, then double strain into a coupe. Top with champagne. Squeeze the grapefruit coin over the drink and discard. No garnish.
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.
A variation on the Seelbach, a classic champagne drink from the Seelbach hotel in Louisville, KY.
| 1 | oz | Irish whiskey | |
| ½ | oz | Cointreau | |
| 1½ | oz | Wine (sparkling) or Champagne | |
| 4 | dash(es) | Angostura bitters | |
| 4 | dash(es) | Peychauds bitters |
Stir over ice and strain into flute. Top with champagne. Garnish with orange twist.
When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel.
| ¼ | oz | Absinthe | use St. George |
| 1½ | oz | Gin | use Aviation |
| ¾ | oz | Lemon juice | |
| ¾ | oz | Simple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne |
Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No 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.
From Death & Co. Blanc vermouth infused with sage.
| 2 | oz | Tequila | use Cabrito Blanco |
| ¾ | oz | Vermouth (dry) | infused with sage |
| ½ | oz | Honey syrup | |
| ¾ | oz | Lime juice | |
| Cucumber ribbon | |||
| 3 | Cucumber slices |
In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.