Cocktails

Alexander's Sister

• 1 ounce creme de menthe
• 1 ounce gin
• 1 ounce cream

This is a riff on a Grasshopper. I was doubtful when first making this, wondering how nicely the gin would play with the rest of the ingredients and it turns out it plays very nice! The gin seems to brighten the drink. I'm not sure if that makes sense. You should probably make one of these and a Grasshopper and compare. You know, for science.

Bitter Giuseppe

• 2 ounces Cynar
• 1 ounce Carpano Antica Formula sweet vermouth
• 1/4 ounce lemon juice plus lemon twist for garnish
• 6 dashes orange bitters

Combine in a mixing glass filled with ice. Stir until chilled (about 30 seconds). Strain into an old fashioned glass over a large ice cube. Garnish with the twist.

Chartreuse Swizzle

• 1 1/4 ounces Green chartreuse
• 1/2 ounce Falernum
• 1 ounce pineapple juice
• 3/4 ounce lime juice

Add all ingredients to a cocktail shaker with ice and shake til chilled. Strain into a glass over ice. Garnish as you like, perhaps with a lime wheel and pineapple spear.

Aviation

• 2 ounces gin
• 1/4 ounce maraschino liqueur
• 1/4 ounce crème de violette liqueur
• 1/2 ounce freshly squeezed lemon juice

Pour into a cocktail shaker filled with ice. Shake well. Strain into a cocktail glass. Garnish with lemon twist or some Luxardo cherries on a pick.

Biv

• 2 ounces gin
• 1 ounce Iconic Mulberry Rose
• 1/2 ounce crème de violette liqueur
• 1/2 ounce freshly squeezed lemon juice

Pour gin, Mulberry Rose and lemon into a cocktail shaker filled with ice. Shake well. Strain into a cocktail glass. Use the back of a spoon to float the creme de violette on top.

Iconic Cocktail is a local company specializing in cocktail mixers. The Mulberry Rose is a seasonal mixer, available during the very short mulberry season. This stuff is so good!

Sloe Gin Gin

• 1 ounce gin
• 1 ounce Sloe Gin
• 4 ounces tonic water
• Lime wedge

Pour gins and tonic water over ice, stir. Squeeze lime wedge.

This isn't an official drink, just something I like to mix up. I love sloe gin and here it balances out the bite of the tonic water and lime.

Tatratea Peach Collins

• 1 ounce Tatratea 42% Peach
• 1/2 ounce lime
• 1/2 ounce simple syrup
• top off with soda water

Tatratea is a tea-based herbal liqueur made in Slovakia and comes in varying strengths and flavors. It is incredibly hard to find. I had to drive 4+ hours into another state to get some but I think it was worth it. Out of the ones I've tried, I really like the Peach and Citrus. I have Original and Outlaw and they are *quite* strong.

Becherovka Hot Toddy

• 1 whole nutmeg
• 1 cinnamon stick
• 1 inch fresh ginger, freshly sliced
• 1 tablespoon honey, or more to taste
• 1 teaspoon freshly squeezed lemon juice, or more to taste
• 3 tablespoons Becherovka
• 2 teaspoons Fernet Branca

I was reminded of this recipe because a family member is dealing with a cold/allergies right now. I've had this recipe bookmarked since 2013 and I keep forgetting I have it and never remember to make it when I'm actually sick and could use a medicinal drink. I did manage to make it once for my son and he gave it a thumbs up.

Directions:

Bring a kettle of water to a boil. Fill a mug with boiling water, let it sit for 30 minutes, and then discard water. (Note: this is from the original directions and while I understand warming the mug, just like you would do with hot tea, I think this is overkill. Heat the mug as you wish. Or don't heat the mug. I'm not your mom, I can't tell you what to do.)

Meanwhile, crush the nutmeg and cinnamon stick with a rolling pin or heavy skillet. Put the nutmeg, cinnamon, ginger, cloves and 1 cup water in a small, heavy saucepan (preferably one with a pour spout) over medium heat. Simmer until the spices have lightly infused the water, about 5 minutes. Remove the spices with a slotted spoon and discard.

Add the honey and lemon juice to the infused water. Stir until the honey is completely dissolved. Add the Becherovka and Fernet Branca, heat just until the mixture begins to steam, then pour into a pre-warmed mug. Taste and adjust the seasoning with more honey, lemon juice, or water. Serve hot.