AURORA COCKTAIL

1 oz cognac
1 oz rye
¼ oz St. Germain liqueur
dash simple syrup (for texture)
dash Boker’s bitters (use Angostura if necessary)
absinthe rinse

stir and strain into rinsed cocktail glass
top with splash of Champagne
lemon twist or cherry garnish


BERGAMOT BLAZER

2 oz Booker’s Bourbon,
5 Dashes Earl Grey Tea,
.25 oz St Germain,

Fill Two Mugs With Hot Water Let Mugs Warm Up
Pour 2oz Bookers Bourbon (Flammable And Cheap) Into A Jigger
Pour 2 oz  Hot Water And Eary Grey Tincture  Into Another Jigger
Discard Water In Mugs Pour Each Jigger’s Contents Into A Separate Mug
Ignite Bourbon Mug, Pour The Flame Back And Forth 4 Or 5 Times
Pour Into toddy glass Top With .5oz St Germain
Extinguish The Mugs By Placing Them Atop Each Other
Garnish With The Twist Of An Entire Lemon And A Butter Cookie
Or-prepare as a hot toddy
created by Andrew Bohrer


CARRÉ REPRISÉ

1 shot Rittenhouse Rye or Wild Turkey Rye
1 shot Courvoisier Cognac
1 shot Martini & Rossi Sweet Vermouth (Rosso)
½ shot St-Germain
Dash Angostura Bitters
Dash Peychaud Bitters

Method: Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.
Created by Brian Miller


CLARA BOWE

1.5 oz. Bulleit Bourbon
3/4 oz. Fresh Lemon juice
1/2 oz. St~Germain
1/2 house made grenadine
5 pieces mint

Shaken and strained into a coupe. Mint garnish.
GRENADINE: Pour two cups of 100% pure pomegranate juice into a saucepan; add 1 1/2 cups of sugar in the raw. Stir over a medium heat until the sugar is dissolved. Make sure it doesn’t come to a boil. Remove from heat, add 3oz of adwaldi pomegranate molasses and 4 orange twists. Stir and pour into a bottle. Keep refrigerated
CREATED BY Jim Kearns


COBBLER’S DREAM

1 ¼ oz rye (try Rittenhouse 100 proof)
¾ oz Punt e Mes
¼ oz St Germain
dash Peychaud’s bitters

stir, strain into absinthe rinsed cocktail glass
garnish with brandied cherry


DUBOUDREAU COCKTAIL

2 oz rye
¾ oz Dubonnet rouge
¼ oz Fernet Branca
¼ oz St. Germain

stir with ice
strain into a chilled cocktail glass
garnish with a lemon twist
created by Jim Meehan


DUNKIN COCKTAIL

1 ½ oz rye
½ oz Pear Eau-de-vie
½ oz St. Germain Elderflower
1 healthy dash Angostura bitters

stir all over ice
strain into a chilled cocktail glass


JEAN LUC GODARD

2 parts Bourbon
1 part St-Germain
1/2 part fresh lemon juice
1 dash black pepper syrup (made from whole black peppercorns and unrefined sugar)

Method: In a mixing glass combine all ingredients over ice and shake. Strain into a pepper and sugar rimmed rocks glass over ice. Garnish with a black pepper syrup-candied lemon rind.
Created by Kestrel Burley of SwimClub 32


NATALIE SCHAFER

¾ oz. Fresh Lemon
¾ oz. St~Germain
Dash of Honey
Dash of Fresh Orange
2 oz. Bulleit Bourbon
Shake, served on the rocks

Natalie Schafer played Eunice “Lovey” Wentworth Howell, Thurston’s wife on Gilligan’s Island. Originally, she only accepted the role because the pilot was filmed on location in Hawaii. She looked at the job as nothing more than a free vacation, as she was convinced that a show this silly would “never go.”  This cocktail is a variation of the “Gold Rush”
CREATED BY Jason Littrell


PARIS MANHATTAN

2 parts Bourbon or straight rye whiskey
1 part St-Germain
½ part dry vermouth
2 dashes Angostura bitters

place all into an iced mixing glass and stir
strain into a cocktail glass
garnish with a maraschino cherry or an orange twist


PHISH HOOK

1.75 oz. Rye Whiskey  (preferably michters rye)
1/2 oz. St Germain
1/2 oz. Punt e Mes
1/4 oz. Maraschino (Luxardo)

Method:  Stir ingredients over ice, strain into a chilled coup.


PIG’S PARADISE

1 part Bourbon
1 part Calvados
1 part St-Germain
3 parts sparkling apple cider
3 dashes Angostura bitters

place all into an iced mixing glass and stir
strain into a Collins glass
top with 2 oz dry sparkling wine
garnish with an apple fan

Created for Cochon 555 in Seattle, WA


SALVE GERMAINIA

2  oz. Buffalo Trace
½ oz. St Germain
2 dash Angostura Orange Bitters

Stir and strain into a whiskey glass
Lemon Peel garnish


ST. JAZZERAC

1 white sugar cube
2 dash Peychaud’s Bitters
1/8 oz or 1 bar Spoon of Club Soda
1/8 oz or 1 bar spoon St Germain
2 oz Rye Whiskey
3 dash absinthe
Lemon twist

Method: In a ice filled rocks glass add your absinthe for soaking. In a mixing glass (boston glass/pint galss) add your white sugar cube. Soak the cube with peychaud bitters. Add your soda and st germain. Crush the cube with an old fashion spoon or a muddler and paste around the bottom of the glass three times. Add your Rye whiskey, add ice and with a bar spoon stir until you have your desired wash line. Shorten stirring time with bad wet ice and lengthen your stirring time with solid block ice. Dump the ice and absinthe from your rocks glass and with a julep strainer strain your cocktail in the rocks glass. Zest your lemon peel over and around your cocktail. Discard the lemon and enjoy.


SUMMER RYE

1½ parts Sazerac Rye Whiskey*
¾ part St-Germain
¼ part simple syrup
¾ part freshly squeezed lemon juice
1 part freshly Pressed apple juice (cloudy)**
¾ parts Champagne

Shake ingredients with ice, except for Champagne, and strain into an ice-filled Collins glass. Top with champagne, and garnish with cubed apples.
* Substitute Rittenhouse Rye or Michter’s Rye.


TRADITIONAL ELDERFASHIONED

2 parts Bourbon or straight rye whiskey
½ part St-Germain
2 dashes Angostura bitters

stir ingredients into an old fashioned glass, add ice and stir again as if you are a revolutionary.
Add an orange twist and think progressively as you sip this new twist on a classic.
Vive La Resistance!


THE VERSAILLES COCKTAIL

2 shots Woodford Reserve Bourbon
½ shot Fresh Lemon Juice
¾ shot St-Germain
Top with Champagne

Method: Shake first three ingredients with ice and strain into a Champagne flute. Top with Champagne and garnish with a flamed orange twist.
Created by Brian Miller

 

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