— No. 57 —
Death’s Door Cocktail
- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
Mixer
— No. 56 —
Ferdinand’s Pear
- 1 1/2 oz Magellan Blue Gin
- 3/4 oz Clear Creek Pear Brandy
- 1/2 oz apple simple syrup
- Bar spoon fresh lemon juice
- Bar spoon of Yellow Chartreuse
- Muddled pear
— No. 55 —
The Turning Leaf
- 1 1/2 oz Magellan Blue Gin
- 1 oz fresh pear juice
- 1/2 oz fresh lemon juice
- 1/2 oz fall simple syrup
- Top with ginger ale
- 1 pear slice
— No. 54 —
The Meridian
2 oz Magellan Blue Gin 1/2 oz Amaro Nonino 1/2 oz fresh lemon juice 1/2 oz apple simple syrup 1 sprigs of sage 1 lemon wheel and 1 sprig of sage for garnish Top with club soda In a mixing glass add one healthy sprig of sage and the apple simple syrup, then muddle. Add ice and remaining ingredients except the garnish and the club soda. Shake and double strain into an ice filled highball glass. Top with club soda …
— No. 53 —
The Cutlass
1 1/2 oz Magellan Blue Gin 3/4 oz blood orange juice 1/2 oz Aperol 1/2 oz cinnamon simple syrup 1 egg white Garnish with an orange twist Add all ingredients in a mixing glass except the orange twist. Dry shake the ingredients to incorporate the egg, I like to use a handheld frother. Add ice and shake. Strain into a chilled cocktail glass and garnish with an orange twist or blood orange wedge.
— No. 52 —
The Conception
- 2 oz Magellan Blue Gin
- 1/2 oz maple syrup
- 2 dashes of Peychaud’s bitters
- 3 dashes of Post Prohibition orange bitters
- Caol Ila rinse
- Garnish with a cherry and star anise
— No. 51 —
Beet Detox
1 ½ oz silver tequila ½ oz mezcal ½ oz Grand Marnier 1 oz beet juice mixture (beets, carrot, lime) Splash of agave Garnish with a dehydrated blueberry sugar rim Shake with ice and double strain into a chilled cocktail glass rimmed with blueberry sugar.
— No. 49 —
Jack O’ Lantern
¾ oz Brandy ¾ oz Captain Morgan Rum ½ oz Grand Marnier 4 bar spoons of pumpkin puree ½ fall simple syrup 1 egg white Garnish with grated nutmeg Add all ingredients in a mixing glass, except the nutmeg. Dry shake or use a hand frother to incorporate the egg white. Add ice and shake. Double strain into a chilled cocktail glass and garnish with grated nutmeg.
— No. 45 —
Oregon Trace
2 oz Buffalo Trace bourbon 3/4 oz Clear Creek Pear Brandy 1/2 oz fall simple syrup 1 bar spoon of fresh lemon juice 2 dashes Post Prohibition orange bitters 1 pear slice Shake all ingredients except pear slice with ice and strain into a chilled cocktail glass. Garnish with a pear slice. You can try this cocktail at our October (Oct. 15th 2010) Libation Lounge event at the Gin Mill (Baltimore City). Fall simple syrup recipe 2 cups of water 2 …
— No. 44 —
Bobby Burns
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 1/4 oz Bénédictine
- Garnish with a lemon twist