Angelique the Devilish
- 1.5 oz. Silver Tequila
- 0.5 oz. Mezcal
- 0.5 oz. Creme de Cassis
- 0.5 oz. lemon juice
- 0.5 oz. agave nectar
- 0.25 oz. Yellow Chartreuse
Shake with ice and strain into cocktail glass. Garnish with three drops of rose water.
Sweet and fruity with some underlying kick. The mezcal provides that smoky kick to the tequila layered with blackcurrant liqueur, agave nectar and lemon juice, with the chartreuse rounding it out. The rose water is a floral mask hiding the danger underneath (and a nod to the rose I slap in her mouth during The Best of Times).
Drink up! The best of times is now! Is now! Is now is now is now (smack)!
Chantal of Avignon
- 1.5 oz. London Dry Gin
- 1.0 oz. pink grapefruit juice
- 0.5 oz. Cointreau
- 0.25 oz. Green Chartreuse
- 0.25 oz. lemon juice
Shake with ice and strain into coupe. Spritz Absinthe over glass.
Fruity with triple sec was my instruction here. I turned to pink grapefruit to offer something a little different from your standard citrus. It became a sort of fruitier, drier Last Word variation, sprayed with a bit absinthe for Miss Mister herself.
Mercedes the Magnificent
- 1.0 oz. White Rum
- 1.0 oz. Dark Rum
- 0.5 oz. Kahlua
- 0.5 oz. cream of coconut
- 0.5 oz. lime juice
- 2 dashes Bitterman’s Burlesque Bitters
- 2 dashes Bitterman’s Elemakule Tiki Bitters
Shake with ice and strain into glass over shaved ice.
A little tiki for Mercedes, with a mix of dark and light rums, acid from lime, some rich sweetness from a coffee liquor and cream of coconut, and then some healthy doses of bitters, both Tiki (not pictured) and Burlesque (of course). Suck slowly through a straw.
Derma the Dynamic
- 2.0 oz. Vodka
- 0.5 oz. Pama
- 0.25 oz. Creme de Cacao
- 2 dashes lemon bitters
Stir with ice and strain into cocktail glass. Twist of lemon and discard.
Chocolate and pomegranate. Do I need to say much more on this one?
Nicki the Peacock
- 1.0 oz. London Dry Gin
- 0.5 oz. Sloe Gin
- 0.25 oz simple syrup
- 1 barspoon Absinthe
Stir with ice and pour into cocktail glass.
Top with 2.0 oz. Champagne.
A mix of high and low ingredients, with a stab and a miss at sophistication, for the failed ballerina who would drink champagne from a can. We start with a gin (though a nice one here) and add some sloe gin for a sweet and tart punch, then straight simple syrup to smooth out the sweetnesss. The absinthe is the fleeting green fairy for the artist, and the champagne adds an effervescence to the final product.
Ideally you would garnish with a peacock’s feather. If you can get if from her wig.
Phaedra the Engima
- 1.5 oz. 100 proof Bourbon
- 0.5 oz. Michigan Tart Cherry liqueur
- 1 barspoon Extra Virgin Harvest Riesling vinegar
Stir without ice and pour over rocks.
Top with 2.0 oz. Mexican cola.
The origins of this one are a bit of an enigma, though it might be said to be a tongue-in-cheek take on a virgin cocktail of a cola with a cherry. Here we have 100-proof Bourbon mixed with a tart cherry liqueur. The extra virgin vinegar balances out the sweet and tart. Then we add that cola in the end. Sip it or lap it up with your tongue.
Odette the Ethereal
- 1.5 oz. Cognac
- 0.5 oz. Framboise
- 0.25 oz. Benedictine
- 0.25 oz. Hibiscus liqueur
- 2 dashes Peychaud’s bitters
Stir with ice and strain into cocktail glass. Top with spritz of Absinthe.
She wanted French, so I started with Cognac and added the Framboise for some sweetness and some Benedictine for an herbal smoothness. Odette’s a bit of a flower child, so I threw in some hibiscus liqueur for some additional sweet and floral hints. Peychaud’s added a little spicy bitters, and the Absinthe mist really tickles the nose on the sip.
Hanna from Hamburg
- 1.5 oz. Rye
- 0.75 oz. Jeigermeister
- 0.5 oz. Cherry Heering
- 0.25 oz. Snap
- 1 dash Bar 40 Salt Bitters
Stir with ice and strain into cocktail glass. Garnish with cherry
Jeiger and Cherry Heering as German components for Fräulein Hanna. Rye to anchor it and for some spice, with a little Snap in honor of her favorite prop, the whip. Dash of salty bitters to round it out.
Short and sweet post to introduce a collection of cocktails I prepared for La Cage Aux Folles, a show I am having the fun and pleasure performing with The Umbrella in Concord, MA. That’s me all dragged out in the pic above, flanked by the lovely (and dangerous) Cagelles.
I decided for this collection I would create a drink for each of the girls(sic) behind me, who worked their sequined fannies off in the show.