15ml Martini Rosso
2 dashes lemon bitters
METHOD: Stir and serve up in a chilled 2oz apertif glass
GLASS: 2oz apertif glass
GARNISH: lemon twist discard
METHOD: Stirred with ice
GARNISH: Wedge Orange.
20ml Skipper Rum
20ml Aged Caribbean Rum (e.g. Appleton VX)
3 x drops Orange Bitters
METHOD: Stirred with ice.
GLASS: Rocks Glass.
GARNISH: Orange Twist
+509 Ice Tea
100ml Peach Iced Tea
5-6 mint leaves
METHOD: Build in the glass and churn before crowning with more ice and garnishing.
GLASS: 14oz Hi-Ball.
GARNISH: Mint Sprig and Grapefruit Twist Spears.
White Russian No. 2
50ml Coconut Water
3 dashes Bitters (preffered brand Bob’s Abbott’s)
12.5ml Egg White
METHOD: Dry shake, then cold shake.
GLASS: Cocktail Glass/ Martini.
ICE: No ice in the glass.
GARNISH: Three coffee beans on surface of drink.
2.5ml Gomme Syrup
6 mint leaves
METHOD: Gently press the mint into the bottom of the julep cup with the flat end of a bar spoon, then manipulate the mint debris round the inside of the cup, then discard, leaving a julep cup seasoned with fresh mint.
Next half fill the cup with crushed ice and add all ingredients.
Then cram as much cracked ice into the cup as you can fit garnish with plentiful mint sprigs and two straws, arranged in such a fashion that the mint tickles the nose of whomever is using the straws.
GLASS: Mint Julep Cup.
GARNISH: Mint Sprigs and a dusting of powdered sugar.