A fairly popular aperitif in Italy, this is an easy to make drink and also very apt for hot summer evenings. 3 parts prosecco, 2 parts Aperol and 1 part soda water.
Got this from Difford’s Guide.
This has overproof rum, green chartreuse, falernum liqueur and lime juice.
Fairly stiff and chartreuse forward on the nose.
Good drink for sitting outside on a warm day like today. 2 ounces of vodka, 2 ounces of lychee juice, one ounce of lychee liqueur, lemon juice, simple syrup and a quarter ounce of Cointreau!
Simple cocktail made with Midori and Vodka. The story goes that if you shine a light thru it, it glows. I did not see that. But it did taste good (on the sweeter side)
This is a smoked drink. I picked up the recipe from Barbecue Bible. Apparently, this drink was made by the Moldovian Aleks Karavay at the restaurant Renegade in Scottsdale.
First fill a snifter with smoke from some woodchips. I used Hickory today. In a separate mixer, add ice, 2 ounces of bourbon and one teaspoon of Elderflower liqueur, Cointreau and simple syrup. Shake them vigorously and pour it directly into the smoke filled snifter.
After vaccination, running and motorcycle, this features my combined passion for palliative care unit patients in hospices and mixology! Not to speak of beaches 🙂
Essentially, this is a screwdriver – with the orange juice replaced with guava juice. The guava juice seemed to play with the vodka better than orange juice.
Equal parts Jagermeister and Jack Daniel’s whiskey served in a lowball glass.
I needed to finish up my Cointreau bottle. There was a little left and it was taking up shelf space. So, was looking for a unique cocktail with it. This is what I came up with after some research – a Bairn. This is blended scotch with cointreau and orange bitters. Predictably very orange forward in the nose. Served in a snifter or a lowball glass.
Very interesting cocktail. Any cocktail that has red wine in it is bound to raise my eyebrows – but this one actually tasted good…