Shake first three ingredients with ice, then strain over glass with ice (highball with cubes is fine). Top with 3 ounces of tonic, the a star anise for garnish.
This is the last of my Gentleman’s Guide cocktails, named for the resort town with the ice skating where the D’Ysquith junior fell through to his untimely death. Simple in ingredients, being a G&T enhanced with Chartreuse and lemon. Nice and cold. Just watch the ice.
Shake with ice and strain into glass. Garnish with cornichons.
Yeah, this is a weird one, but deceptively subtle and tasty. As I was playing, I found I was using a number of ingredients you might leverage in making dill pickles, minus the vinegar that’s the most present flavoring. So the combination here was merely just messing around to balance a drink based on dill.
The name is because the result is decidedly NOT like a dill pickle. Does the name confuse or reinforce the lack of pickle? Not sure, but adding the cornichons is intentionally misleading. At the very least, though, if you were expecting pickle from the name you get it in the garnish. Now drink with relish. (Sorry not sorry)
This was a Gentleman’s Guide to Love and Murder cocktail, created for Reverend Lord Ezekial D’Ysquith, thus the Benedictine, Abbot’s and sherry (which I’m sure he indulges in). Gin seemed the right base and the noyaux was added for nuttiness. Finally, the vermouth mellowed and lengthened the drink.
The name comes from one of his quotes remarking on the chapel’s architecture, but of course with much of his observations there is a sexual undercurrent. Unintentional, of course. But here in my naming completely intentional. Who names a drink after architecure?
I picked up the Dr. Brambles and didn’t realize it was the same flavor pairings as Edinburgh. Is rose and pomegranate a thing? I guess. So I combined it with cinnamon and lemon, with just a dash of Peychaud’s. Done and done
Pomegranate always makes me think of Persephone. Plus the rose. And I like the name. That’s about it.
Rinse a glass with creme de menthe (Tempus Fugit) and pour out. Shake ingredients with ice then strain into glass. Smack a basil leaf, draw around the rim then discard.
Had the Vietnamese gin and wanted to mix with some complementary flavors to the region. Cinnamon and basil worked well. I tried mint in the mix and it was hard to find the balance. The rinse in the end was the perfect amount.
Siam Queen is the name of a basil strain, so seemed kind of fitting, though obviously a different area of the map. Siam Queen is a type of Thai basil, though, and is used in Vietnamese pho, so there’s still a connection. Long live the queen.
The Porter’s Old Tom has hints of passion fruit, and I’ve always enjoyed that flavor with vanilla so added that liqueur. Lemon adds to the tropical feel and the acid, and I balanced it with some falernum sweetness and herbal Chartreuse.
The name was roundabout from the early Steve Martin movie The Jerk. I won’t go through the loose logic that got me there. But I’ve finally found My Special Purpose!
Stir with ice and strain into glass. Garnish with toasted marshmallows.
I had received the mead as a gift and wanted to build a drink around it. I think I started with the limoncello and floral Pavan, which worked well, and then decided mezcal would make the best base. The Lillet lengthened and gave a little bitterness to the final drink.
I tried this drink out at a cocktail night, and the name Campfire Lemonade was offered up and generally agreed to by all as appropriate for the taste. Marshmallows came later, but not too late.
1.5 oz. Brazilian gin (McQueen and the Violet Fog)
0.5 oz. Cachaça (Santo Grau São Paulo)
0.5 oz. Clement Mahina Coco
0.5 oz. ginger liqueur (King’s)
0.25 oz. lime juice
dash of Dr. Adam Elmegirab’s Brazilian Bitters
Shake with ice and strain into glass. Garnish with lime twist or wedge and candied ginger.
I had a recent (and first) trip to Brazil and came back with cachaça in hand, inspired to make a Brazilian cocktail. Although you could still call this a modified caipirinha, I wanted a gin to serve as the base. For sweet I reached for ginger and coconut, and kept lime for my acid, then ended with Brazilian bitters, of course.
The name? Well, my trip was for business and I had no time for exploring or shopping, so the airport was my only option for gifts for my family. There were several shops that all had these fun stone carvings of cockatoos. I figured it was a “Brazil thing,” found one that I liked and brought it home, thinking I would use it for a cocktail photo. But in researching I found there are “NO cockatoos” in Brazil, and my sculpture is a lie. Thus, the name is simply that in Portuguese. The sculpture was a miss; the drink is not.
Whew! A lot in this one! I was creating a drink for A Gentleman’s Guide to Love and Murder and for one Victorian character who (in a pointedly racist and colonialist way) wanted to bestow England’s largesse onto perceived “lesser” cultures (this is satire).
The character sings of going to India, Africa and the South Pacific, so here I looked to include ingredients from all the regions to create a tiki-esque drink to balance the booze, bitters, sweet and sour with spices and flavors from all over the globe.
The name comes from a lyric, and I love how the rhythm of it. The character is (purposely) cringey. The drink, I hope, is not.
Shake with ice and strain into glass (or honey jar).
This was a cocktail I made for A Gentleman’s Guide to Love and Murder. “Honey shack” was a line delivered by a beekeeping cousin of the main protagonist in showing off his hive. Thus the honey elements plus all the things that go well with, floral and sour.
It’s one of those that can easily surprise and sting you.
