This modern take on an absinthe frappé was invented about a decade ago by French bartender Charles Vexenat for Pernod Ricard. At Pemberton Spirits, they make it with The Devil’s Club Organic Absinthe instead.
• 1 oz simple syrup • 1 oz absinthe • 1 oz fresh lime juice • 4 oz water • Garnish: 4 slices cucumber
This cocktail from Key Party is sweetly spicy and just sophisticated enough.
• 1.5 oz chai-spiced rye (see note) • 0.5 oz apricot brandy • 1 oz egg white • 2 oz lemon juice • Generous bar spoon of apricot preserve • 0.5 oz simple syrup (see note) • 2 dashes orange bitters (available at Gourmet Warehouse, Welks or Modern Bartender)
With elderflowers as early harbingers of summer, Sooke meets St-Germain in this house recipe from Sheringham Distillery.
• 1.5 oz Sheringham Seaside Gin • 0.5 oz St-Germain elderflower liqueur • 0.25 oz maple syrup • 0.25 oz lemon juice • 0.5 oz loganberry or strawberry purée • 0.75 oz sparkling elderflower juice such as Bottle Green Garnish: Lemon peel