Cocktails

‘Inglourious Basterds’ Lady In Red
1/2 ounce pomegranate juice
1/2 ounce lemon juice
1/2 ounce simple syrup
2 ounces Remy Martin VSOP
1 ounce Domaine de Canton ginger liqueur
Ice
Candied ginger and pomegranate seeds, to garnish

In a liquid measuring cup, stir together the pomegranate juice, lemon juice and simple syrup. Measure out 1 ounce of this mixture, then reserve the rest for another use.
In a cocktail shaker filled with ice, combine the 1 ounce of pomegranate-lemon syrup, Remy Martin VSOP and the ginger liqueur. Shake, then strain into a martini glass. Garnish with a slice of candied ginger and several pomegranate seeds.

‘An Education’ Melrose Manhattan
1 1/2 ounces bourbon
Splash of tawny port
Dash of juice from maraschino cherries

Mix and serve straight up (no ice) in a small tulip or snifter glass.

‘A Serious Man’
Juice of 1/2 lime
3 ounces ginger beer
2 1/2 ounces premium dark rum
Lime peel, to garnish

Pour the lime juice into a tall glass. Fill with ice. Add the ginger beer, then pour the rum gently on top so it “floats.” Garnish with a strip of lime peel.

‘Avatar’ Ame na’vi
Ice
1 1/2 ounces gin
1 teaspoon dry vermouth
1 teaspoon Parfait Amour or blue curacao
1 teaspoon orange juice (no pulp)
Orange peel, for garnish

In a cocktail shaker filled with ice, combine all ingredients. Shake, then strain into a chilled martini glass. Garnish with strip of orange peel.

‘Crazy Heart’ Southern Heart
Ice
1 1/2 ounces bourbon
1 1/2 ounces elderflower liquor
Juice of 1/4 of a lemon
Rose petals (optional)

In a cocktail shaker filled with ice, combine all ingredients except the rose petals. Shake, then strain into a cocktail glass. Float fresh rose petals on top.

‘District 9’ Alien Cooler
1 1/2 ounces julienned cucumber
Ice
1 1/4 ounces premium vodka
3/4 ounce Veev (or other acai berry liqueur)
3/4 ounce lime juice
3/4 ounce simple syrup
Club soda
Cucumber slice, to garnish

Place the julienned cucumber in a 10-ounce tall, narrow tumbler. Add ice, vodka, Veev, lime juice and simple syrup. Fill the glass with club soda. Stir to mix, then garnish with a cucumber slice on edge of glass.

‘Julie & Julia’ Vin Amer Fizz
2 ounces rose vermouth
1 ounce apricot brandy
1/2 ounce lemon juice
1 egg white (or an equivalent amount of pasteurized egg white product, depending on preference)
Ice
Champagne

In a cocktail shaker, combine the vermouth, apricot brandy, lemon juice and egg white. Shake well to emulsify. Add ice, then shake again to chill. Strain into a coupe or martini glass. Top with Champagne.

‘Up’ Celebration Ice Cream Float
Italian sparkling water
1/4 ounce orange syrup (such as Torani)
Premium vanilla ice cream

Fill a tall glass with sparkling water and the orange syrup. Mix, then stir 1 teaspoon of the ice cream into the soda until frothy. Gently top the soda with a scoop of ice cream.

‘Up In the Air’ The Aviation
Ice
1 1/2 ounces gin
1/2 ounce maraschino liqueur
1/3 ounce Creme de Violette (or blue curacao)
3/4 ounce lemon juice
1/4 ounce simple syrup
Lemon peel

In a cocktail shaker filled with ice, combine all ingredients except the lemon peel. Shake well, then strain into a chilled martini glass. Twist a lemon peel over the surface of the drink to add a few drops of lemon oil.

Via

Publicado por Adriana Scarpin

Bibliófila, ailurófila, cinéfila e anarcafeminista. Really. Podem me encontrar também aqui: https://linktr.ee/adrianascarpin

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