SPRING is here! Besides a few snow showers here and there, but who’s counting!
Check out the below cocktails recipes that are sure to get you into the ‘Spring-y’ spirit!
Cheers!
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ROSE GIMLET
1 oz. NOLET’S Silver Gin
1 oz. Fresh Lemonade
.5 oz. Elderflower Liqueur
.5 oz. Fresh Lime Juice
Rose Petals
Method: Add ingredients to a cocktail shaker with ice. Shake well and strain into a Martini glass. Garnish with rose petals.
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DISCO CONFETTI
Made by Jace Sheehan, Citizen Public House
.25 oz. Jägermeister
1.5 oz. Sipsmith Gin
.5 oz. Carrot Simple Syrup
.75 oz. Lime Juice
1 Dash Old Fashioned Bitters
Sprinkle of Sal de Gusano
Method: Combine and shake. Rub side of coupe glass with lime wedge and sprinkle Sal De Gusano. Double Strain and enjoy.
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JITNEY NEGRONI
Created by Leo Robitschek for Campari Red Diaries and available at NoMad Hotel Los Angeles
¾ oz. Campari
¾ oz. Sombra Mezcal
½ oz. Cinzano Extra Dry Vermouth infused with Coffee*
½ oz. Cinzano Bianco Vermouth
2 dashes of Absinthe
*Coffee-infused Vermouth: Macerate 5 oz. of coarsely ground coffee in 750 ml of Vermouth for 10 minutes. Strain and refrigerate.
Method: Combine all the ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.
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SALTED PLUM MARGARITA
Created by Morita Masako from Osaka, Japan
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
.75 oz Umeshu (Plum wine)
.5 oz Fresh lemon juice
1 tsp Plum preserves
1 Pinch salt
Lime wheel and mint leaf for garnish
Optional: Whole Ume (Pickled plum) for garnish
METHOD
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain into a crushed ice-filled rocks glass.
3. Garnish with mint leaves, lime wheel and optional Ume.
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TWISTED TEA ORIGINAL
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