Matching Recipes
Bourbon Peach Smash
1 large very ripe peach, pitted, very thinly sliced
1/2 cup sugar
1/2 cup water
1 to 2 tablespoons apple cider vinegar
pinch of salt
a few macerated peach slices
3 to 4 fresh mint leaves
ice
2 tablespoons (1 ounce) syrup from peaches
3 tablespoons (1 1/2 ounces) bourbon
splash of chilled seltzer or ginger beer
Christmas Day Clementine Sour
1 ½ ounces bourbon, preferably elijah craig 12-year-old
½ ounce pierre ferrand dry curaçao
¼ ounce spiced brown sugar syrup (see recipe)
juice of 1 clementine (about 1 ounce), plus ribbon of peel for garnish
1 egg white (optional)
½ teaspoon luxardo amaretto (enough to rinse inside of coupe glass)
2 dashes angostura bitters
Fairytale Of New York
winter warmth syrup
1 1/2 cups water
1 cup raw, demerara or turbinado sugar (granulated will do just fine if you do not have them)
1/2 apple, peeled, cored, and diced
1/2 pear, peeled, cored, and diced
12 walnut halves
3 cinnamon sticks, broken up
6 whole cloves
1 whole nutmeg
Gin And Tonic With Bitters And Orange
2 ounces london dry-style gin
1 teaspoon simple syrup
2 dashes orange bitters
tonic water to top
Negroni
1¼ ounces gin
1¼ ounces Campari
1¼ ounces sweet vermouth
Orange twist, for garnish
Paloma
salt, for rim (optional)
2 ½ ounces tequila
squeeze of lime juice
grapefruit soda (like squirt or jarritos), to top
Planter’s Punch
2 ounces dark rum
½ ounce fresh lime juice
½ teaspoon simple syrup
1 dash angostura bitters
soda water, to top (optional)
Tequila Sour
2 ounces reposado tequila
1 ounce fresh-squeezed lemon juice
1 scant teaspoon simple syrup
dash of angostura orange bitters
1 teaspoon egg white (optional)
The Southern Slope
2 oz. Basil Hayden’s bourbon
¾ oz. Punt e Mes Italian vermouth
½ oz. Apricot liqueur
2 dashes Angostura bitters
1 Luxardo cherry
Tuxedo
Absinthe, preferably St. George Absinthe Verte (optional)
2 ½ ounces gin, preferably Greenhook
½ ounce manzanilla sherry
2 dashes orange bitters, preferably Regan’s
Lemon twist, for garnish