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INGREDIENTS:
1 oz (30 mL) mezcal
1 oz (30 mL) Aperol
1 oz (30 mL) yellow Chartreuse
1 oz (30 mL) fresh lemon juice
METHOD:
Place all the ingredients in a cocktail shaker with ice, shake well and fine-strain into a cocktail coupe. If you like, garnish with an ice cube. Serves 1.
INGREDIENTS:
1.5 oz (45 mL) Cognac or brandy
1 oz (30 mL) Cointreau
0.5 oz (15 mL) lemon juice
1.5 oz (45 mL) blood orange juice
METHOD:
Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail coupe. Serves 1.
INGREDIENTS:
0.75 oz (22 mL) gin
0.75 oz (22 mL) green Chartreuse
0.75 oz (22 mL) maraschino liqueur
0.75 oz (22 mL) fresh lime juice
METHOD:
Place all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass or a coupe. If you like, garnish with lime twist. Serves 1.
INGREDIENTS:
1-inch cylinder of cucumber, or ½ oz (15 mL) cucumber juice
2 oz (60 mL) Hendrick’s gin
2 tsp (10 mL) runny honey (see note)
2 dashes Scrappy’s lavender bitters
Cucumber slice to garnish (optional)
METHOD:
Muddle the cucumber in a mixing glass. (Alternatively, stir in the cucumber juice with the rest of the ingredients.) Add ice, gin, runny honey and bitters and stir until the drink is well chilled and has reached your ideal level of dilution. Fine strain into an Old Fashioned glass over fresh ice. If you like, garnish with a slice of cucumber. Serves 1.
INGREDIENTS:
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*
METHOD:
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.
INGREDIENTS:
3 cucumber slices (plus 1 for garnish)
0.5 oz (15 mL) agave syrup
1.5 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
0.75 oz (22 mL) lime juice
0.75 oz (22 mL) passion fruit purée
Garnish: Candied ginger, pinch of ground chili
METHOD:
In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.