#dailymcodrink

Daily MCO Drink #748: MAYFLOWER MARTINI, made with 45ml Caorunn Highland Strength gin, 15ml parts of St Germain Elderflower liqueur, Giffard Abricot du Rossillon, lemon juice and apple juice, shaken over ice and strained. Adapted from a recipe by Wayne Collins, this is a good balance of fruity and floral, more so because I used the Caorunn Highland Strength which has fruity and floral notes of its own AND is strong enough to stand up against the other flavours. #dailymcodrink #mytipsyturvy #tipsyturvycocktails #tipsyturvygin #caorunn #giffard #stgermain https://www.instagram.com/p/CcN0EnjJPCL/?igshid=NGJjMDIxMWI=

Daily MCO Drink #745: CHAN CHAN, made with 45ml Bacardi Reserva Ocho rum, 10ml St Germain Elderflower liqueur, 10ml Dolin Dry vermouth, 15ml lime juice, 5ml simple syrup, 3 dashes Peychaud’s Bitters, shaken over ice and strained. Rum and elderflower go pretty well together, I must say, and the addition of dry vermouth makes this a bit drier and less sweet. Not bad. Adapted from the Canadan BacardiÍ Legacy 2015 winning drink by Mike Shum. #dailymcodrink #tipsyturvycocktails #tipsyturvyrum #tipsyturvyliqueur #mytipsyturvy #bacardi #sthermain #peychauds #dolin https://www.instagram.com/p/CcGG_4OJGMi/?igshid=NGJjMDIxMWI=

Daily MCO Drink #743: HIGHLAND HONEY, made with 45ml Caorunn Highland Strength Gin, 15ml Drambuie honey liqueur, 22.5ml lemon juice, 15ml Green Chartreuse, shaken over ice and strained over clear ice block from @isipadu_icecompany. Adapted from a recipe found on the Caorunn official website, but I replaced almost every ingredient except the gin LOL. Drambuie for honey syrup, Green Chartreuse for Yellow Chartreuse, and lemon for lime juice. Actually tasted pretty decent, I like the way the Drambuie’s honey notes go with the herbal notes of the Chartreuse and Highland Strength’s fruity peppery notes, but becaus eof the high strength, the gin isn’t overpowered. #tipsyturvygin #tipsyturvycocktails #mytipsyturvy #dailyMCOdrink #tipsyturvyliqueur #chartreuse #drambuie #caorunn https://www.instagram.com/p/CcAgJhKJsGx/?utm_medium=tumblr

Daily MCO Drink #742: GOLDEN MARTINEZ, made with 25ml Cucielo Blanco Vermouth di Torino, 50ml Ortodoxy Colombian Aged Gin, 3 dashes Angostura Aromatic Bitters, 1 barspoon Giffard Maraschino liquer, stirred over ive and strained. Oooh, this drink taken from the official Cucielo website is quite yummy. It really highlights the vermouth nicely while still letting the gin shine. One to make again for sure. #tipsyturvycocktails #dailymcodrink #tipsyturvygin #tipsyturvyvermouth #mytipsyturvy #cucielo #dictadorrum #gin #vermouth #angostura https://www.instagram.com/p/Cb-X2LxJBJi/?utm_medium=tumblr

Daily MCO Drink #742: COVADONGA, made with 45ml Campari, 30ml Dolin Rouge vermouth, 30ml orange juice, 10ml grenadine syrup and 5 dashes Angostura Aromatic Bitters, shaken over ice and strained. Wow, a base of Campari and a whopping FOVE dashes of bitters means the grenadine is actually balanced out and the orange juice gives it a nice fruity backbone. This Trader Vic drink is actually one that sounds bad but turned out quite good. #tipsyturvycocktails #dailymcodrink #tipsyturvyliqueur #campari #dolin #angostura #mytipsyturvy https://www.instagram.com/p/Cb7zLkmpG_y/?utm_medium=tumblr

Daily MCO Drink #741: ADIOS AMIGOS, made with 30ml Plantation Original Dark Rum, 15ml Remy Martin VSOP cognac, 15ml Hendrick’s Gin, 15ml Cucielo Blanco vermouth, 7.5ml each of lime juice and simple syrup, shaken over ice and strained. Used up my final 15ml of Remy Martin VSOP for this, but it was worth it. It may seem like a lot going on, but everything comes together quite nicely. It’s spirit forward with just enough sour and sweet to bind the different spirits together. Adapted from Victor ‘Trader Vic’ Bergeron's 1972 edition of Trader Vic's Bartender's Guide (1972 revised edition). Trader apparently said of this drink: "You know that adios means good-bye. You drink two or three of these, and it's adios, believe me, it's adios." #tipsyturvycocktails #dailymcodrink #tipsyturvygin #tipsyturvyrum #tipsyturvybrandy #tipsyturvycognac #tipsyturvyvermouth #hendricksgin #cucielo #plantationrum #remymartin #cognac #rum #gin #vermouth https://www.instagram.com/p/Cb5N8_EJBrH/?utm_medium=tumblr

Daily MCO Drink #740: BEVERLY HILLS HOTEL COCKTAIL, Made with 50ml Caorunn Highland Strength gin, 30ml St Germain Elderflower liqueur, 30ml grapefruit juice, shaken over ice and strained. Adapted from a drink created in 2007 by Philip Spee at The Beverly Hills Hotel, California, this is a 3-ingredient drink that was so wonderully balanced and tasty that I was surprised to find that it was made in 2007 and not 1937 of something. Maybe it’s because I went with the Highland Strength Caorunn, but the floral notes were actually quite pronounced, and it wasn’t even just the elderflower. The grapefruit also complemented the apple notes of the gin wonderfully. #tipsyturvycocktails #dailymcodrink #tipsyturvygin #mytipsyturvy #caorunn #gin #gincocktail #stgermain #elderflower https://www.instagram.com/p/Cb2i7nQJC_4/?utm_medium=tumblr

Daily MCO Drink #738: LA ALIANZA, made with 30ml mezcal, 30ml Lillet Rosé, 15ml gentian liqueur, stirred over ice and strained. Just came back from a Lillet event so decided to break out that bottle of Rosé in the fridge for this. The proginal recipe I got from Difford’s Guide uses 45ml mezcal but I figured it would overpower the Lillet so I cut it back to 30ml, so the balance of smoky agave from the mezcal and the more floral notes from the Lillet combine better. #tipsyturvycocktails #dailymcodrink #tipsyturvywine #mytipsyturvy #lillet https://www.instagram.com/p/CbxfKUcpARq/?utm_medium=tumblr