La Fin du Mot - 3/4 oz Ungava Canadian Gin (infused with Arctic circle herbals), 3/4 oz Suze Gentian herbal liqueur, 3/4 oz Luxardo Maraschino liqueur, 3/4 oz fresh lemon juice, shaken with ice and fine strained into a chilled coupe rimmed with Mekong river salt and garnished with a lemon twist.
A bright golden colored drink that blends salty, sweet, tart and bitter flavors beautifully. Highly recommended!
Burmese sour @Starling - Shanghai
Kaffir lime leaf infused Bombay Sapphire, lemon juice, macadamia syrup and egg white. Shaken, obviously!
Sweet and sour with a hint of spice. Nice garnish and nicely paired flavors.
Apricot Mango Martini - Peel and dice a cupful of fresh mangoes, and muddle in the base of a shaker. Add 2 oz of Tanqueray 10 dry gin, 1 oz of Luxardo Apricot brandy, 3/4 oz fresh lemon juice and 1/2 oz simple syrup. Shake well and strain into a chilled cocktail glass. Garnish with a mango slice (omitted here).
Simple and deliciously fruity without being too sweet. One of the better fresh mango combinations I’ve tasted so far.
Hazy Dawn - 1&1/2 oz White Rum (Bacardi), 1/2 oz fresh orange juice, 1/2 oz fresh lemon juice, 1/2 oz Bitter Truth golden Falernum liqueur, 1/2 oz Luxardo Maraschino liqueur. Shake with ice and fine strain into a chilled cocktail glass. No garnish.
A variation on the Frozen Dawn cocktail, with the addition of lime juice to cut through the sweetness of the golden Falernum and Maraschino. A superbly balanced drink that I’ll make again soon.
Passion Fruit Martini - scoop out the flesh of one ripe passionfruit and gently muddle with 12 fresh mint leaves in the base of a shaker. Add a 1/4 oz of runny honey, 2 oz of Plymouth dry gin and shake vigorously with ice for 20 seconds. Fine strain into a chilled cocktail glass and garnish with a passionfruit slice.
We’ve been doing Passionfruit Martinis for a while now, and this is the best recipe yet! The honey and mint balance out the tartness of the passionfruit really nicely.
State of Silence - Hakushu 12yo, Homemade Daisy Liqueur, Yellow Chartreuse, Honey, Peach bitters.
One of the best Scotch whisky cocktails from Japanese whisky bar LAB in Shanghai, China.
Edgewood - 1&1/2 oz Plymouth Gin, 1 oz Grapefruit juice, 1/2 oz Punt e Mes sweet vermouth, 1/2 oz Lillet Blanc dry vermouth. Shaken with ice and fine strained into a chilled cocktail glass, and garnished (optional) with a grapefruit twist.
Like many other cocktails using a similar base of dry and sweet vermouth and citrus, the Edgewood cocktail is a well balanced, tasty and refreshing drink.
Greg Best, Atlanta 2006 (PDT cocktail book)
Spicy Chill - Add one small chopped Serrano Chili to a mixing glass, with 4-6 basil leaves and muddle gently with 3/4 oz simple syrup and 3/4 oz fresh lime juice. Then add to 2 oz Patrõn Reposado Tequila, shake with ice and fine strain into a chilled cocktail glass. Garnish with a lime wedge and a fresh chili.
A marvelous drink from Pablo Moix of STK bar, Los Angeles. A must try!
Chapel Hill - 3 oz I.W. Harper 12yo Bourbon, 1 oz Cointreau Triple Sec, 1 dash of lemon tears, shaken with ice and fine strained into a chilled cocktail glass. Garnish with an orange twist.
Delectable, but unsurprising given the solid ingredients. A simple tipple like I like them.
Plymouth Gin is incredibly hard to find in China, but now I have 2 bottles! :)