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.

Wunderbar.