#cocktailwallpaper

Smoky Pear & Ginger Margarita !

Ingredients:

1 1/2 ounces pear juice or nectar

1 ounce tequila

1 ounce mezcal

3/4 ounce fresh-squeezed lime juice

1/2 ounce Agave in the Raw

1 dash aromatic bitters

1 piece fresh ginger (a thin slice or two, cut in half)

1 piece candied ginger, for garnish (optional)

1/2 teaspoon flaky smoked sea salt, regular flaked sea salt, or cocktail salt for rimming the glass (optional)

Directions:

If you'd like a salt rim, dump the salt onto a small plate, and prepare an (empty) rocks glass by rubbing a lime wedge around the edge of the glass. Dip the wet glass rim in the salt and move it around until the rim is well coated.

Fill your glass with ice.

Combine the pear juice, tequila, mezcal, lime juice, agave, and sliced ginger into a cocktail shaker over ice. Shake vigorously for 10-15 seconds. Double strain (pour through a mesh strainer) into your ice-filled glass.

Garnish with a cocktail skewer of candied ginger, if you're feeling fancy, and another drop or two of the bitters.

Courtesy: Erin Alexander

Photography by Bobbi Lin

The Tom Cat !

Ingredients:

The Tom Cat:

2 ounces Hayman’s Old Tom gin

2 ounces mezcal

1 1/2 ounces dry sherry

1 1/2 ounces sweet vermouth (Antica is a good choice)

8 drops House Bitters (recipe below)

Ice cubes

Dehydrated grapefruit slices for garnish

House Bitters:

Peels from 3 oranges and 2 grapefruits, pith scraped away with a paring knife, thinly sliced

Peel from 1 lemon, thinly sliced

2 1/2 cups overproof rum (rum with an alcohol content greater than 57.5%)

2 cinnamon sticks

1 star anise pod

4 cardamom pods

1/4 teaspoon freshly grated nutmeg

Directions:

The Tom Cat:

In a cocktail shaker, combine the gin, mezcal, sherry, vermouth, and bitters. Add enough ice to fill the shaker to the top and shake vigorously. Strain into two coupe glasses containing a few large chunks of ice and garnish with grapefruit slices before serving.

House Bitters:

Preheat the oven to 225°F and line a baking sheet with parchment paper. Arrange two- thirds of the orange peels and all of the grapefruit peels on the prepared baking sheet and bake until the peels are completely dehydrated, 25 to 30 minutes. Let cool to room temperature and then remove from the parchment paper.

In a large, sterilized glass jar fitted with a tight lid, combine the dehydrated peels with the lemon peel, rum, cinnamon, star anise, cardamom, and nutmeg. Shake vigorously and store in a warm, dry place near a window for 2 to 2½ weeks, or until the desired flavor intensity is achieved.

Transfer the liquid to a pot and bring to a simmer over medium heat. Simmer for 5 minutes and then let cool to room temperature. Strain through a fine-mesh sieve with a double layer of cheesecloth. Using a funnel, transfer the bitters to small bottles fitted with eye- droppers. The bitters will keep in a cool, dry place for up to a year.

Courtesy: Jody Eddy

Photo by Rocky Luten

Autumn Ashby !

Ingredients:

2 ounces blended Scotch whisky

1 ounce apple brandy

1/4 ounce St. Germain elderflower liqueur

2 dashes orange bitters

1 large wide lemon peel ‘chip’, as garnish

Directions:

Combine the Scotch, apple brandy, St. Germain, and bitters in a mixing glass half-filled with ice. Stir until chilled and properly diluted, about 20 seconds. Julep strain into a chilled coupe or cocktail glass.

Garnish with a lemon chip; its oil expressed onto the surface of the drink and rubbed onto the rim of the glass, then dropped or draped on top.

Courtesy: Sippity Sup (Greg Henri)

Photograph by Mark Weinberg

Spicy Apple Cider Margarita !

Ingredients:

2 ounces tequila

1 1/2 ounces apple cider

3/4 ounce fresh-squeezed lime juice

3/4 ounce Agave in the Raw

2 pinches ground cinnamon, divided

2 pinches cayenne pepper, divided

1/2 teaspoon flaky sea salt or cocktail salt (optional)

Directions!

If you'd like a salt rim, combine the salt with one pinch each cayenne and cinnamon and pinch together with your fingers until it's a uniform color. Dump it out on a plate, and prepare an (empty) rocks glass by rubbing a lime wedge around the edge. Dip the wet glass rim in the salt mixture and rub it around until the rim is coated.

Fill your glass with ice.

Combine the tequila, apple cider, lime juice, agave nectar, and a pinch each cinnamon and cayenne in an ice-filled cocktail shaker. Shake vigorously for 10-15 seconds and double strain (pour though a mesh strainer) into your ice-filled glass. Garnish with a cinnamon stick or a strip of orange zest, if you like.

Courtesy: Erin Alexander

Photo by Bobbi Lin

Abbey Cocktail !

Ingredients:

1 1/2 ounces gin

3/4 ounce Lillet Blanc

3/4 ounce freshly squeezed orange juice

2 dash Angostura bitters

Orange slice and cherry

Instructions:

Add all of the ingredients to a shaker

Add ice

Shake, shake, shake

Strain into a coupe glass

Garnish with the orange slice and cherry

Courtesy: A Lushlife Manual

Pineapple Jalapeño Mule !

Ingredients:

3 mint leaves

3 pineapple cubes

1 oz fresh pineapple juice

2.5 oz Danos Pineapple Jalapeño Tequila

2 oz lime, juiced

ginger beer, to top

Instructions:

Muddle mint, pineapple, and lime juice in the bottom of cocktail shaker. Add tequila, pineapple juice, and ice, and shake vigorously until well combined and cold.

Strain into ice filled glass. Top with ginger beer and garnish with mint and pineapple. Enjoy!

Courtesy: Pinch Purrfect

Ramazzotti Ginger !

ingredients:

Schweppes American Ginger Ale (16 cl) 

Ramazzotti (4 cl) 

Orange peel 

Ice cubes

Courtesy: Schweppes Germany