Best Drinks From Tales of the Cocktail
Lightly muddle one sprig of mint in the bottom of a highball glass with sugar syrup; remove and discard mint. Fill the glass with crushed ice and add 1 1/2 oz. Cognac, stirring well. Top with crushed ice and add the remaining 3/4 oz. Cognac. Stir with a bar spoon until the outside of the glass frosts. Garnish with three sprigs of mint.
Hot Rum Punch
1 bottle Papa’s Pilar Dark Rum
1/2 bottle Papa’s Pilar Blonde Rum
1 bottle Cognac Ferrand
3 quarts boiling water
2 cups lemon juice
Brown sugar to taste
Handful of cloves
Add all ingredients to a sturdy stockpot or crock pot; stir occasionally. Garnish each cup with a lemon peel.
The Charleston Cocktail
1.5 oz. Hendrick’s Gin
1 oz. Rainwater Madeira
1/2 oz. mint-infused sugar syrup
1.5 oz. lemonade
1.5 oz. unsweet iced tea
Fill a cocktail shaker with ice cubes. Put all ingredients into the shaker and shake once. Strain into a highball glass and garnish with fresh mint and a slice of lemon.
Maid in Cuba
2 oz. Bacardi Superior
1 oz. lime juice
1/2 oz. sugar syrup
Small handful of mint leaves
3 slices of cucumber
Add all ingredients to a shaker. Shake rapidly with ice, and double strain into an absinthe-rinsed coupette. Garnish with a slice of cucumber, add a small splash of soda and serve.
2 oz. Pernod Absinthe
10 oz. Abita Root Beer
1 scoop vanilla ice cream
Scoop ice cream into the bottom of a sundae glass or mug. Top with absinthe and root beer.
Sparkling Pear Julep
1.5 oz. Absolut Citron Vodka
1 oz. Hangar One Spiced Pear Vodka
Piper Sonoma Blanc de Blancs Sparkling Wine
Muddle a sprig of mint in the bottom a julep or highball glass. Fill glass with crushed ice and add vodka. Stir well, then top with a splash of sparkling wine and garnish with fresh mint.
1 1/2 oz. Bayou Rum Spiced
3/4 oz. Campai
1/2 oz. Triple Sec
1 oz. fresh lime juice
3/4 oz. orgeat syrup
3 drops Bittermens Elemekule Tiki Bitters
Shake all ingredients and strain over ice. Garnish with a lime wedge.
Absolut Green Bloody Mary (for a crowd)
1.5 oz. Absolut Vodka
5 oz. Green Bloody Mary Mix (recipe below)
6 liters tomatillo juice
1/2 liter celery juice
1/2 liter green bell pepper juice
1/2 liter fresh cucumber juice
1/4 liter fennel juice
5 oz. lime juice
1 1/2 Tbsp celery salt
1 1/2 Tbsp ground green peppercorns
2 Tbsp freshly grated horseradish
1 1/2 Tbsp ground Maldon salt
4 oz. green Tabasco
3 oz. chardonnay vinegar
Stir mix ingredients well with a long wooden spoon. Can be made a day ahead so flavors can fully integrate. Serve in a tall glass rimmed with lime salt. Garnish with a skewer of pickled okra, pepperoncini, cornichon and pickled beans. Serves 50.