This has absinthe – to rinse the inside of the glass (the excess is thrown away). Then bitters, sugar and a little water is muddled in the glass. Finally, a king ice is put in and a couple of ounces of Bourbon (or Rye) whiskey is slowly poured over.
Goldschlager cinnamon schnapps, ginger ale and Grand Marnier. Great looking drink (with the gold flakes) and great on the palate assuming you like cinnamon. The finish has a lot of cinnamon in it…
Vodka, absinthe, sweet vermouth and Chambord raspberry liqueur.
2 parts Guava juice and 1 part Vodka.
More of a summer drink – but I made it in fall anyways. This has Soho lychee liqueur Maaza lychee juice and Tanqueray gin. Very aromatic and on the sweeter side (from the fruit).
This is a gin cocktail after a long time. 3 parts Gin, 1 part Apricot Brandy and 1 part Lillet Blanc
This would be vodka, sambuca and blue curacao.
Brandy, Port wine and Triple Sec. First found in the 1941 publication of Crosby Gaige’s Cocktail Guide and Ladies Companion, there are no good clues to why this drink is named after the lady who sewed the first flag of the USA.
This is a simple cocktail with Vodka, Orange Curacao and Green Chartreuse. Ideally, I would garnish by squeezing an orange peel over the drink and then floating it in the drink. But, I could not find any orange in our refrigerator.
The nose is full of the Chartreuse aroma and the palate is decidedly citrusy from the orange.
This is an interesting drink in the sense that the base is not your usual vodka, gin, scotch etc etc. It is dry vermouth with brandy, sugar syrup and bitters.