Recipes

The Grasshopper #2

This bright refreshing cocktail has to be one of the most delicious we have had all year. Whipped up by our friend Satoshi from Grapes & Soda it's a sure crowd pleaser for the sunny days ahead. To all our people using ounces, Satoshi is from Japan and metric is his unit of choice but trust us...it's worth the conversion.

  • 45ml Reposado Tequila
  • 10ml Mezcal
  • 5ml Poire Williams
  • 20ml Fresh lime juice
  • 15ml Lemon Verbena Syrup

To make Lemon Verbena syrup blend 275ml cooled simple syrup with 250ml Verbena leaves and one ice cube. After blending strain the mixture through a mesh strainer. The cool simple syrup and ice cube help keep the heat from the blender down so that the Verbena stays bright and green.

Add all ingredients to cocktail shaker. Fill with ice and shake well. Strain through fine strainer into highball glass with fresh ice in it. Garnish with Lemon Verbena sprig and enjoy!

Gold Rush Cocktail

This cocktail is a twist on the classic whiskey sour but instead of simple syrup we use some beautiful golden Tupelo honey. The Gold Rush cocktail originated from the famous Milk & Honey cocktail bar in New York and its simple combination of 3 delicious ingredients make it impossible not to love.

What You Will Need:

  • 2 oz Good quality Bourbon
  • .75 oz fresh lemon juice
  • .75 oz Honey syrup (1 part hot water to 3 parts quality honey)

Directions:

  • Combine ingredients in a cocktail shaker with lots of ice.
  • Shake well.
  • Strain into a glass filled with fresh ice and enjoy.

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