1 oz Vodka (Deep Eddy)
1 oz Coconut Water)
1 oz Fino Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Orgeat
Whip shake, pour into a Pilsner glass (Tiki mug), and garnish with 2 dash aromatic bitters (Jerry Thomas Decanter) and a mint bouquet.
Водка с хересом и миндалем — несочетаемо, в итоге
2 oz Coconut Water
1 1/2 oz 42 Below Honey Vodka (Barr Hill)
1/4 oz Galliano L’Autentico
2 dash Bitter Truth Lemon Bitters (Berg & Hauck)
Stir with ice and strain into a cocktail coupe.
Редкостная мерзость, вылил в раковину, что с водой, что с молоком
1 cube Demerara Sugar
3 dash Peychaud’s Bitters
1 rinse Herbsaint
4-5 oz Champagne or Dry Sparkling Wine (Willm Blanc de Blancs)
1 Lemon Twist
Soak the demerara sugar cube in 3 dash Peychaud’s Bitters. Rinse a flute glass with Herbsaint, add the bitters-soaked sugar cube, and top with the Champagne (leaving 3/4 inch or so of head space on top for the Herbsaint-coated walls to provide aroma). Garnish with a lemon twist. A large coupe, a double old fashioned, or small wine glass might work well here too. Filling the glass all the way up would stymie the Herbsaint rinse’s aroma though.
Анисовое шампанское с горчинкой. Не гуд
1 glass Brandy (1 1/2 oz Copper & King Blue Sky Mining)
3 dash Fernet Branca (1/4 oz)
3 dash Curaçao (1/4 oz Copper & King Distillare Orange)
Shake with ice, strain into a medium wine glass, and fill with Champagne (2 oz 90+ Cellars Prosecco); I added a lemon twist.
Чегой то совсем невкусно
2 oz Bourbon (Four Roses)
3/4 oz Ramazzotti Amaro
1/4 oz Strega
2 dash Regan’s Orange Bitters
2 dash Peychaud’s Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist draped over the rim of the glass.
Очень крепко, строго и дорого
Doctor-surger Bar 