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.