Absinthe Makes the Heart Grow Fonder

  • 1.5 oz Gin
  • .5 oz Absinthe
  • .5 oz Maraschino Liqueur
  • .75 oz Grapefruit Juice
  • 3 dashes Cherry Bitters
  • 1 bar spoon Campari

Garnish:  Flamed Orange Peel

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Bar Spoon

Preparation:  Combine ingredients in a mixing glass.  Shake and strain into a chilled coupe.  Garnish with a flamed orange peel.

I cam across this cocktail on the website Kindred Cocktails.  It is attributed to Scott Diaz of Seattle.

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Shaddock’s Fizz

    • 2 ounces Aperol
    • 3/4 ounce Grapefruit Juice
    • 1/2 ounce St.Germain Liqueur
    • 2 ounces Champagne, or to taste

Garnish:  Grapefruit Twist

Glass:  Highball

Tools:  Mixing glass, Cocktail Shaker, Bar Spoon

Preparation:  Pour Aperol, grapefruit juice and St.-Germain into a cocktail shaker. Shake well.  Fill a highball glass with ice, and pour in contents of shaker. Top with Champagne and add grapefruit twist.

This is a recipe from the New York Times and is attributed to Peels in New York City.

Frisky Dingo

  • 1.5 oz Tequila
  • 1 oz Grapefruit Juice
  • .5 oz Aperol
  • .5 oz Honey Syrup
  • .5 oz Lime Juice

Garnish:  Grapefruit Slice

Glass:  Old-Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker.  Strain into a rocks glass over ice.  Garnish with a grapefruit slice.

This is a recipe from an article in the Wall Street Journal and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as:

A pleasantly sweet, tart and slightly bitter cooler that’s a little too easy to gulp down.

Peasant’s Margarita

  • 1.75 oz Tequila Blanco
  • .5 oz Fresh Lime Juice
  • .5 oz Fresh Grapefruit Juice
  • .25 oz Honey Syrup (Thick – 3:1 honey to water)
  • .25 oz undiluted Agave Nectar

Garnish:  Grapefruit Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine all ingredients in a shaker.  Shake for 15 seconds and strain into a cocktail glass.  Garnish with a grapefruit twist.

This is a recipe from Imbibe Magazine and is attributed to Sam Jeveons of Cafe Gray Deluxe in Hong Kong.

Hemingway Daquiri

  • 1.5 oz Rum (Banks 5 Island)
  • .75 oz Maraschino Liqueur (Luxardo Maraschino Originale 32)
  • .75 oz Simple Syrup
  • 1 oz Lime Juice
  • .75 oz Grapefruit Juice

Garnish:  A lime wheel speared with a brandied cherry

Glass:  Coupe 

Preparation:  Shake and strain into a chilled coupe glass

This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.