Explore Blue Cocktails, Highball Glass, and more!

Blueberry & Lavender Collins  ( Scott Diaz - Beverage Manager Elliott\'s Oyster House and Cafe 56 )  + 1 ½ oz Hayman's Old Tom Gin  + ½ oz St. Germain  + 3/4 oz Simple Syrup  + 1 ozFresh Lemon Juice  + 3 dashes Scrappy\'s Lavender Bitters  + Muddle blueberries and simple syrup, add remaining ingredients. Shake and double strain into an iced Collins glass. Top with soda water and garnish with blueberries and lemon twist.

El Nacional ( Casey – Barrio, Seattle ) + 1 oz mezcal + Campari + ½ oz Averna + ½ oz dry vermouth + 3 dashes of Chocolate bitters

wicked wahine -1½ oz. spiced rum ¼ oz. falernum ¼ oz. fresh lemon juice ¼ oz. fresh lime juice ¼ oz. passion fruit syrup ¼ oz. grenadine 1 dash Peychaud’s bitters Tools: shaker, strainer Glass: cocktail  Combine all ingredients and shake with ice. Strain into a chilled cocktail glass and garnish.

Hawaiian barkeep Brice Ginardi's Wicked Wahine takes a traditional tiki formula and highlights fresh, summery ingredients. Photo by Stuart Mullenberg.

MELONS RISING- 1½ oz. gin ½ oz. overproof rum ½ oz. Aperol ½ oz. watermelon syrup (equal parts fresh, strained watermelon juice and sugar) ¾ oz. fresh lime juice 1 dash Bitter Truth grapefruit bitters Tools: shaker, strainer Glass: rocks Garnish: 1 sprig fresh thyme  Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

MELONS RISING* oz Gin oz Overproof Rum oz Aperol (an Italian apéritif ) oz Watermelon Syrup* (equal parts fresh, strained watermelon juice and sugar) oz fresh Lime Juice dash Bitter Truth Grapefruit Bitters >Garnish: 1 sprig fresh Thyme

#drinks

Poinsettia Punch by Saveur. This brightly-spiced punch recipe, imagined by Frank Cisneros, mixologist at Gin Palace in the East Village, is perfect for holiday gatherings.

Snap Fizz- 1 part Snap, 1 part Hendrick's Gin, 1/2 part simple syrup, 2 egg whites, 1/2 of a lemon, Angostura bitters. Shake ingredients vigorously with ice. Strain into a chilled highball glass. Garnish with bitters. My idea of a Fizzy Lifting Drink.

SNAP Fizz 1 part SNAP 1 part Hendrick’s Gin part simple syrup 2 egg whites of a lemon Angostura bitters Shake ingredients vigorously with cracked ice. Strain into a chilled highball glass. Garnish with bitters.

This simple, seasonal mule recipe is perfect for any fall weekend. Combine 1.5 oz Crown Royal Vanilla Flavored Whisky and .75 oz lime juice in a shaker with ice. Shake well and strain into a copper mug over fresh ice. Top with 3 oz ginger beer and garnish with lime wheel. Add 2 dashes of aromatic bitters and enjoy this delicious cocktail!

This simple, seasonal mule recipe is perfect for any fall weekend. Combine oz Crown Royal Vanilla Flavored Whisky and oz lime juice in a shaker with ice. Shake well and strain into a copper mug over fresh ice. Top with 3 oz ginger beer and garnish

Partridge in a Pear Tree | 25 Days Of Cocktails via @BuzzFeed http://www.buzzfeed.com/laurennbowers/25-days-of-cocktails-cxn9

25 Days Of Cocktails

A Classy Christmas Cocktail - Partridge in a Pear Tree- pear vodka, lemon juice, simple syrup, champagne, rosemary "tree"

GREEN EYES GIN COCKTAIL- 1½ oz. gin ¾ oz. fresh lime juice ¾ oz. green Chartreuse ½ oz. rich simple syrup ½ oz. fresh egg white (pasteurized if you prefer) Tools: shaker, strainer Glass: rocks Garnish: cherry and slice of lime Dry-shake all ingredients without ice to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled glass with fresh ice; garnish.

fresh egg white (pasteurized if you prefer) Tools: shaker, strainer Glass: rocks Garnish (Ingredients Recipes Egg Whites)

A midori sour I made using Jeramy Morgantholer's ameretto sour recipe. 1 1/2 oz Midori, 3/4 oz gin, 1 oz lemon juice, 1 tsp 2:1 simple syrup, 1 egg white.   Pour all ingredients into a cocktail shaker dry shake or use milk frothier till emulsified add ice and shake to chill strain into cocktail glass add several drops of angostura to the top for aromatics.

A midori sour I made using Jeramy Morgantholer's ameretto sour recipe. 1 1/2 oz Midori, 3/4 oz gin, 1 oz lemon juice, 1 tsp 2:1 simple syrup, 1 egg white. Pour all ingredients into a cocktail shaker dry shake or use milk frothier till emulsified add ice and shake to chill strain into cocktail glass add several drops of angostura to the top for aromatics.

The Bitter Elder 1.5 ounces gin 0.5 ounces Campari 0.5 ounces St. Germain 0.5 ounces lemon juice Twist of lemon Stir the liquids with ice in a shaker and pour into a chilled coupe. Garnish with a twist.

The Bitter Elder ounces gin ounces Campari ounces St. Germain ounces lemon juice Twist of lemon Stir the liquids with ice in a shaker and pour into a chilled coupe. Garnish with a twist.

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