Corpse Revivers have been popular hangover cures since the 19th Century, but one doesn't need to be tipsy to indulge in these tipples! Corpse Reviver No. 2, my favourite of the lot, is indeed best enjoyed sober, I reckon; its delectable tartness enhanced by a hint of sweetness (from the orange liqueur) and a dash of herbaceous flavour (from the absinthe)! It certainly does lift one's spirits up! Cheers!
Ingredients (serves 1):
1/4 teaspoon absinthe
6 large ice cubes
22.5 millilitres/3/4 fluid ounces (1 1/2 tablespoon) London Dry Gin
Most of the recipes came from the BBC Good Food website.
Well, I have to believe that the British know how to make a good martini right? Although I hear that Mr. Bond had been getting it wrong for many years (stirred is better than shaken, apparently).
Long Island Iced Tea
Makes 1 cocktail
Ingredients1 cup ice cubes15ml gin15ml tequila15ml vodka15ml white rum10ml Triple Sec15ml lemon juice, freshly squeezedLemon wedges, for garnishCola
MethodAdd ice to a tall glass, and add the gin, tequila, vodka, rum, Triple Sec, and lemon juice. Use a tall spoon to stir.Top up with Cola, garnish with lemon slices, and enjoy!
Put all liquids other than egg whites into shaker with thyme and ice and just kinda jostle ‘em around for a second. Add the egg, cap and shake for a minute and a half. Strain into a highball glass/whatever you have/a normal goddamn glass with more ice. Top off with seltzer. Drink or offer it.
This is just a fancy gin fizz. Great for Bealtaine!
One of the simplest cocktails --and martinis-- to mix, these Fifty-Fifty Martinis are nonetheless a beautiful, bright and elegant tipple. One would expect no less from a Harry Craddock creation! Happy Saturday!
Ingredients (serves 1):
45 millilitres/1 1/2 fluid ounces (3 tablespoons) good quality London Dry Gin
My boyfriend dubbed this drink The Citrus Queen:
2oz Roku gin
3/4 oz Italicus
3/4 oz fresh lemon juice
1/2 oz Cointreau
1/2 oz orange blossom honey
3 dashes lavender bitters
3 large mint leaves
Lemon zest garnish
Add honey and lemon juice to a cocktail shaker, stir until honey dissolves. Add mint leaves and muddle, then add gin, Italicus, Cointreau, lavender bitters and ice. Shake vigorously and strain into a chilled coupe glass. Finish off with expressed lemon zest.
OR if you want a lighter drink, add to a Collins glass and top with club soda. I tried it both ways and loved it. It really just depends on what you’re craving in the moment.
Add all ingredients to a cocktail shaker with ice and shake hard for eight to 10 seconds. Strain off the ice into a coupe or cocktail glass, and garnish with an orange peel.
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Combine ingredients into cocktail shaker with two large cubes of ice, one cracked and one whole. Shake for 12 (twelve) to 15 (fifteen) seconds to combine. Double strain into a coupe style glass of your choosing and garnish the rim with a wheel of lime.
Pandan Coconut Orgeat:
2 cups white sugar
1 1/4 cup almond milk (unsweetened and unflavored)
1/3 cup Pandan powder (no sugar added)
1 1/2 tbsp coconut extract
1/2 tbsp almond extract
Combine the ingredients into a medium saucepan and stir together over very low heat. Bring gently up to a simmer and allow the mixture to sit until the sugar is completely dissolved. Do not bring the mixture up to a full boil, as the Pandan powder will cause it to foam up substantially, as can happen with other syrups like honey syrup. Once homogenous, bottle in an air-tight, sterilized bottle and keep in the fridge.
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What is Pandan?
Every so often, I come behind my bar to play around with a completely new foreign flavor. In this case, this cocktail is the product of my fascination with Pandan.
Pandan is a tropical grass found throughout Asia, and is commonly used as a mean to flavor local cuisines.
The flavor of Pandan is quite like a combination of vanilla and coconut, contextualized by the grass-like nature of the plant and the resulting flavor that produces.
It’s delightfully light and complex, especially compared to products that attempted to emulate its component flavors like commercial syrups.
I was introduced to Pandan through a local Asian deli called “Cravings Deli” in Portage, MI. Nestled inside the Pacific Rim Asian food market, this little spot serves up delicious food and boba tea, for which one is the flavors is Pandan and black syrup.
I get that exact order every single time, and it is always amazing.
Since being introduced to this flavor, I elected to utilize it in the context of cocktails by making the above mentioned syrup.
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The Pandan Sour is very light and citrusy, but doesn’t lack backbone.
The primary sweetener being a modified orgeat gives the drink the necessary “bass notes” that allow the flavor to pop as it rolls across your tongue.
This low, sweet flavor of the Pandan syrup is cut by bright citrus and given evolution by the herbal notes of the blanc vermouth. I used Dolin Blanc while developing this recipe and it worked phenomenally, though a more robust Blanc vermouth might fair better.
The botanicals of the gin give this melange of flavors a common partner off of which to express themselves, and all told the cocktail that results is deeply smile inducing and pleasant.
Cherry Lime Gin Fizz
IngredientsCherry syrup2 cups cherries, pitted3/4 cup water1-2 tsp lime zest1/4 cup fresh lime juice3 tbsp honey, adjust according to your taste
Ice60 ml gin150ml sparkling waterSugar and lime zest, for the rim of the glassThyme sprigs, for garnish
MethodTo make the cherry syrupAdd all the ingredients to a saucepan on medium-high heat, once it starts to boil reduce the…