1 1/2 oz London Dry Gin (Beefeater)
1/2 oz Apple Brandy (Laird’s Bonded)
3/4 oz Dry Vermouth (Noilly Prat)
1/8 oz Apricot Liqueur (Combier)
1/8 oz Cinnamon Syrup
2 dash Orange Bitters (Regan’s)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
странно, почти хорошо, надо бы допилить
2 oz Brockman’s Gin (*)
1 oz Dolin Blanc Vermouth (*)
1/4 oz Combier Liqueur de Rose
2 dash Absinthe
1 dash Orange Bitters
Stir with ice, strain into a coupe glass, float a rose petal, and twist lemon oil over the petal.
(*) Here, made with 1 1/2 oz and 3/4 oz respectively for the pop-up.
Как то нежно. но крепко и неуловимо и почему — то джина многовато
1 1/2 oz Fernet Branca
1 oz Lemon Juice
3/4 oz Orgeat Syrup
1/4 oz Velvet Falernum
6 dash Angostura Orange Bitters
4 dash Angostura Bitters
Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a bouquet of mint and an orange slice (omit the latter).
Вкусно очень
2 oz Citadelle Gin (Tanqueray)
1/2 oz Benedictine
2 dash Orange Bitters (Regan’s)
Stir with ice, strain into a cocktail glass, and garnish with an orange twist to mimic a cat’s tail over the side of the glass.
Ещё один сосед , но чуток лучше, апельсин тут весьма уместен
2 oz Aged Puerto Rican Rum (Don Q Gran Añeo)
3/4 oz Cynar
3/4 oz Pedro Ximenez Sherry (Oxford 1970)
4 dash Orange Bitters (Scrappy’s)
1 pinch Salt
Stir with ice, strain into a Nick & Nora glass or cocktail coupe, and garnish with an orange twist.
Вот хоть переделывай, состав отлично, а в итоге почти пакость (
Doctor-surger Bar 