Margarita

A classic Margarita. Getty images photo

“Margarita” is Spanish for “daisy,” and this is likely a tequila-based 1930s variation on the even older drink of that name. This recipe is part of The Alchemist‘s series of cocktails you should know. 

• 2 oz blanco tequila
• 1 oz orange liqueur such as Cointreau
• 1 oz freshly squeezed lime juice
• Garnish: Salted rim, optional lime wedge

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Cinnamon Smoked Old Fashioned

Cinnamon Smoked Old Fashioned. Supplied photo

Here is a simple twist on a spirit that is typically sipped neat. This recipe was developed by Soren Schepkowski, head bartender at Wind Cries Mary in Victoria.

• 1 cinnamon stick
• 2 oz DEVINE Glen Saanich Single Malt Whisky
• 0.25 oz toasted pumpkin seed orgeat (see note)
• 10 drops Ms Betters Chocolate Bitters
• 2 dashes Angostura bitters

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Playin’ Cello

Playin’ Cello. Alison Kuhl photo

This bright, elegant cocktail is by Nico Tognon at Tutto Restaurant and Bar.

• 1.5 oz Tanqueray gin
• 0.5 oz Luxardo Limoncello
• 0.5 oz Aperol
• 0.5 oz lemon juice
• 1 oz homemade raspberry syrup (see below)
• Garnish: lemon twist

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Violetta

Violetta cocktail. Photo courtesy of UVA Wine & Cocktail Bar

A floral variation on the classic Negroni, this pretty “up” drink comes from UVA Wine & Cocktail Bar.

• 1 oz Bombay Sapphire Gin
• 0.75 oz Bitter Bianco
• 1 oz Cocchi Americano
• 3 sprays crème de violette (violet liqueur)
• Garnish: Dehydrated lemon wheel

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La Colmena

La Colmena. Origami Social photo

Recipe courtesy of Bodega on Main

• 0.75 oz Tanqueray No. Ten Gin
• 0.75 oz Appleton Estate Reserve Blend
• 0.5 oz Aperol
• 0.5 oz Lime
• 0.5 oz Honey Ginger Syrup
• 2 dashes of Lavender Bitters
• 2 oz Cava
• Grapefruit Peel

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Umami Martini

Photo courtesy of The Japanese Bitters

Replace murky olive brine with clear bitters in this evolution of the classic Dirty Martini.

• 1.5 oz gin

• 0.5 oz dry vermouth

• 2 dashes The Japanese Bitters Umami Bitters (or to taste)

• Garnish: cocktail olives or pickled mushroom (optional)

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