Citrine

• 1.5 oz. Drumshanbo California Orange gin
• 1.0 oz. sweet vermouth
• 0.5 oz. Green Chartreus
• dash of mole bitters

Stir with ice and strain into coupe.

This one is an easy one. The Bijou is a favorite of mine. In this case I had the new Drumshanbo orange gin to try. I swapped in mole for the orange bitters then. And scene.

The name is for the orange gemstone, as a variation on the original name (and getting the name/recipe inspiration right this time). Sweet and simple. And tasty.

Not Knowing Is Buddha

• 1.5 oz. Japanese gin (Roku)
• 1.0 oz. Yobo Kish Bliss liqueur
• 0.5 oz. Dolin Blanc
• 0.25 oz. yuzu liqueur (Yuzuri)

Stir with ice and strain into glass. Garnish with a cherry.

Here I was playing with another Kristen Kish liqueur, with a sour cherry, licorice and peppercorn profile. I used a Japanese gin base with the yuzu for both sweet and tart, and some added herbal and sweet notes from the vermouth.

The name is a Buddhist variant of the Ignorance Is Bliss idiom, which I thought fitting. Though I’m glad to know this drink.

The Unladen Swallow

• 1.5 oz. Cognac (Pierre Ferrand 1840)
• 0.75 oz. Ferrand Yuzu Dry Curacao
• 0.5 oz. Tempus Fugit Kina L’Aero D’Or
• 0.25 oz. coconut rum (Planteray Cut & Dry)
• dash of orange bitters

Stir with ice and strain into glass.

I had both the yuzu Curacao and coconut rum to play with, and came to this with just a little experimentation, using Cognac as a base and adding some bitter elements.

The name is from the classic Monty Python and the Holy Grail scene with the argument over coconuts, swallows and migration. And yes, they could grip it by the husk.