October 13th, 2010 § 0 comments § permalink
4 wheels of cucumber, 1 reserved for garnish
2 sprigs of dill
¾ oz honey syrup
¾ oz fresh lime juice
2½ oz gin
In a mixing glass, muddle the cucumber and dill with honey syrup. Next, add lime juice and gin and shake vigorously. Strain through a fine mesh sieve into a chilled cocktaile glass. Garnish with a cucumber wheel and serve.
© Recipe courtesy of Justin Briggs
October 13th, 2010 § 0 comments § permalink
Fresh ginger
Fresh basil
¾ oz lime juice
1½ oz dark rum
¾ oz Madeira
Ginger beer
Lime wheels, for garnish
In a mixing glass, muddle a thin strip of fresh ginger and 3 leaves of fresh basil with lime juice. Next, add rum, Madeira and icem and shake vigorously. Strain over ice into rocks glass and top with ginger beer. Garnish with a basil leaf and a lime wheel and serve.
© Recipe courtesy of Justin Briggs
October 13th, 2010 § 0 comments § permalink
3 leaves of fresh sage
2 oz bonded rye
¾ oz aperol
½ oz Curacao
Angostura bitters
Rub sage leaf around the rim of a cocktail glass and muddle that same sage in your mixing glass. Next, add the first 3 ingredients and ice, stir for 30 seconds and strain using julep strainer into chilled cocktail glass with sage rim. To finish, drop bitters across the top and serve.
© Recipe courtesy of Justin Briggs
October 13th, 2010 § 0 comments § permalink
Cilantro
¼” strip of fresh jalapeño pepper
¾ oz lemon juice
¼ oz agave nectar
3 oz jalapeño-infused tequila
Muddle the cilantro in your mixing glass with jalapeño pepper, lemon juice and agave nectar. Fill glass with ice. Add tequila. Shake vigorously. Strain over ice into rocks glass. Garnish with a sprig of cilantro and serve.
© Recipe courtesy of Justin Briggs
October 13th, 2010 § 0 comments § permalink
2 sprigs of fresh rosemary, 1 reserved for garnish
2½ oz mezcal
¾ oz lime juice
¾ oz rosemary-infused agave nectar
½ oz grand marnier
Rub the rosemary sprig around the rim of a rocks glass. Place first four ingredients in shaker with ice and shake vigorously. Add ice to rocks glass and strain cocktail over ice into glass. Garnish with sprig of rosemary and serve.
© Recipe courtesy of Justin Briggs