Preparation: Stir with ice in a shaker and strain into a chilled coupe. Garnish with a grapefruit twist.
This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle. It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and Italy by Way of Mexico.
Preparation: Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar. Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass. Top up with cold seltzer or club soda.
This is a recipe from Esquire Magazine by David Wondrich. The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888. I also tried the recipe from Speakeasy which was great too!
Preparation: Put cucumber slices and salt in a mixing glass and muddle. Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker. Strain into a cocktail glass. Garnish with a mint leaf and the drops of bitters and rose water.
This is a recipe from Toby Maloney of The Violet Hour in Chicago.