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Brazilian Sangria

Prepare a mix of fresh seasonal fruit such as strawberry, lime, orange, kiwi and passionfruit.

¼ oz Lucid Absinthe
1 ¼ oz cachaca
½ oz Spanish brandy
½ oz orange liquor
1 oz red wine
Mixed fruits

In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor. Pour into wine glass. Float red wine on top of cocktail. Stir and enjoy.

Ben Scorah, of New York’s Beekman Bar & Books

Harvard Club Pick-Me-Up

1 1/8 oz rye whiskey
1 1/8 oz Pernod (or absinthe)
1 1/8 oz sweet vermouth
2 dashes acid phosphate

Frappe with shaved ice. Strain into cocktail glass.

The Gentleman's Companion, 1946

Turf Cocktail No. II

1 1/2 oz dry gin
1 oz dry vermouth
2 bar spoons absinthe or Pernod
1 bar spoons maraschino liqueur
1 dash orange bitters or Abbott's Bitters

Shake with ice. Strain into a cocktail glass.

The Gentleman's Companion, 1946

Wilson's South Camp Road Cocktail

3 oz dry gin
1/2 oz Grand Marnier or Curaçao
Juice of 1 lime
1 dash Angostura Bitters
1 dash orange bitters
3 oz dry vermouth
1/2 oz absinthe
1 egg white
1 bar spoons grenadine, to taste
1/3 oz sugar or gomme syrup

Shake with lumps of cracked ice. Pour into a Champagne saucer.

The Gentleman's Companion, 1946

Sazerac

Coat the interior of a chilled sazerac glass with:

1 bar spoon absinthe or Pernod

Combine in a cocktail shaker:

2 oz rye whiskey
1 bar spoon Peychaud Bitters
 
Shake with large lumps of ice. Strain into prepared sazerac glass. Garnish with a lemon twist.

The Gentleman's Companion, 1946

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