Make this cocktail with some home made West Coast Spiced Rum
1.5 oz West Coast Spiced Rum
0.75 oz dry vermouth
0.33 oz orange Curaçao
1 barspoon grenadine
Garnish: Orange twist and brandied cherry
El Presidente
Live @ 5
Recipe by Pourhouse Bar Manager Adam Domet. A re-interpretation of that summer classic, the Margarita, with the licorice-y hint of absinthe.
• 2 oz Altos Blanco Tequila
• 0.5 oz Pierre Ferrand Dry Curaçao
• 1 tsp St. George absinthe
• 2 tsp lime juice
• 0.5 oz Five Alive Cordial (see below)
La Gitana
• 2oz The London No. 1 Gin
• 0.5oz Pierre Ferrand Dry Curacao
• 0.75oz Lemon Juice
• 0.5oz Pazzo Chow Lavender Tonic Syrup
• Egg white
Dry shake, then shake with ice. Serve neat in a coupe. Garnish with lavender.
Trader Vic’s Mai Tai
Victor Bergeron, founder of Trader Vic’s restaurants, claims to be the originator of the Mai Tai, back in 1944. This is his version of the drink.
• 2 oz aged rum
• 1 oz fresh lime juice
• 0.5 oz orgeat syrup (such as Giffard)
• 0.5 oz Cointreau or Curaçao
• Mint sprig to garnish