Filed under Cocktails

Sweet Vermouth

Ingredients 3-3 1/4 c. pinot grigio 2 tbsp. raisins 1 tsp. dried bitter orange peel 2 1/2″ Ceylon cinnamon stick 1 1/2 tsp. wormwood 1/2 tsp. gentian root 1/2 tsp. angelica root 1/2 tsp. ground ginger 1/2 tsp. chamomile tea flowers 1/2 tsp. ground nutmeg 1/4 tsp. coriander seeds 1/4 tsp. sassafras bark 1/4 tsp. … Continue reading

Smuggler’s Coffee

Ingredients 1/2 cup hot strong coffee 2 teaspoons sugar 1 ounce gold rum 1 ounce dark rum 1 small cinnamon stick 1 long strip of orange zest, plus finely grated zest, for garnish Sweetened whipped cream and grated Mexican chocolate, for garnish Preparation In a heatproof glass, stir the coffee and sugar until the sugar … Continue reading

Moonlight Cocktail

Ingredients 1 1⁄2 oz Gin 1⁄2 oz Triple sec, Cointreau 1⁄2 oz Crème de Violette 1⁄2 oz Lime juice Preparation Shake ingredients over ice, strain into a cocktail glass.


Ingredients 2 oz. gin ¼ oz. dry vermouth ¼ oz. créme de violette ¼ oz. absinthe or absinthe substitute 2 dashes orange bitters Lemon twist Preparation Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.  

Blue Moon

Ingredients 2 oz gin 1/2 oz creme de violette 1/2 oz fresh lemon juice lemon twist Preparation Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.


Ingredients 2 ounces gin 1/4 ounce maraschino liqueur (preferably Luxardo) 1/2 ounce lemon juice 1/4 ounce crème de violette (or 1/4 ounce simple syrup) Garnish: brandied cherry (preferably Luxardo) Preparation Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.  

Moscow Mule

Ingredients 2 oz vodka 1 oz lime juice chilled ginger beer sprig of mint lime wedge Preparation Combine vodka and lime juice. Pour into ice filled Moscow Mule lug. Top with ginger beer. Garnish with mint and lime wedge.

Corpse Reviver No. 1

Ingredients 1 ½ oz. brandy ¾ oz. Calvados ¾ oz. sweet Italian vermouth Preparation Chill a coupe glass. Stir all ingredients with ice in a mixing glass. Strain into coupe. The New York Times

Corpse Reviver No. 2

Ingredients ¾ oz. dry gin ¾ oz. Cointreau ¾ oz. Cocchi Americano ¾ oz. fresh lemon juice Scant teaspoon absinthe Preparation Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe. The New York Times

The Queen’s Nectar

Ingredients 1/2 oz. amaro averna 2 oz. fresh grapefruit juice 3 dashes Peychaud’s bitters 2 spoons honey syrup Prosecco Grapefruit twist Preparation Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist. Apis Restaurant and Apiary’s Jose Luis Sapien