Botanist and Dolin dry 3:1 martinis.
2 Likes
Rome with a View
- 1 oz. Campari
- 1 oz. dry vermouth
- 1 oz. lime juice
- 3/4 oz. regular simple syrup or 1/2 oz. rich simple syrup
- Soda water
Shake with ice and strain into an ice-filled Collins glass. Top with soda water and garnish with an orange wheel.
4 Likes
A “Greta Garbo” daiqiuri–essentially a regular daiquiri with a few added dashes of absinthe.
3 Likes
Lots of Manischewitz Blackberry wine, along with a shot of K for P slivovitz for good measure.
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Homemade ginger beer with a float of Kaniche Barbados rum.
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A mint julep with a half jigger of Frapin cognac at the bottom, topped up with my son in law’s new bottled in bond, Milam and Green.
4 Likes
The Añejo Highball:
- 1 1/2 oz. aged rum
- 1/2 oz. Curacao
- 1/4 oz. lime juice
- 2 dashes Angostura bitters
- 2 oz. ginger beer
Fill a highball glass with ice. Add the first 4 ingredients, stir, then add the ginger beer.
3 Likes
Bombay white martinis, 3:1 with Dolin dry. Large Mezzetta olive. Shaken 38 times. Mmmmmm. Perfect accompaniment was black pepper Boursin on fairly plain crackers. Cold gin and spice have a natural affinity, as good as potato chips and Champagne.
3 Likes
Bailey’s and Irish whiskey on the rocks
2 Likes
Orange crush: vodka, triple sec (I used dry curaçao because I didn’t have any triple sec and I couldn’t find my Grand Marnier ) Fresh OJ and sprite, all over crushed ice in a Tervis tumbler. Very refreshing, and surprisingly potent.
5 Likes
6 Likes
Is that a tennis ball?
Haha, half a lime, supposed to represent an island and a sprig of mint to represent a palm tree but I had no mint
2 Likes
Gilligan’s Island.
1 Like
I just go with a straw it a wee festive paper umbrella attached to it. I do love Mai Tais.
1 Like
Limoncello over ice because the bottle wasn’t in the fridge/freezer . TBH I like my own homemade limoncello and Limecello a lot more. But that means I have to make some.
4 Likes
