Feeling Parched?

The Last Tango in Modena

2 oz gin

1/2 oz balsamic vinegar

4 strawberries, plus 1 for garnish

For St. Germain Foam:

1 c St. Germain

1 c egg whites (from ~5-6 eggs)

1 oz lime juice

Muddle strawberries with the vinegar in a shaker. Add gin and shake with ice. Strain into a rocks glass filled with ice. Top with St. Germain foam (recipe directly below).

To make the foam, add ingredients into a chilled ISI whip (can purchase online for $30). Charge it with nitrous oxide and shake well.

*Serves 1

Mezcal Paloma

2 oz mezcal

3 oz grapefruit juice

1/2 oz lime juice

2 tsp agave

2 oz club soda

Himalayan pink salt, for rim

lime wedge, for garnish

To salt the rim: run a lime wedge around the rim of a rocks glass and then roll rim in salt.

Shake mezcal, juices, and agave with ice. Strain into the prepared glass. Top with soda and garnish with lime wedge.

*Serves 1

Guinness Punch

12 oz Guinness

1 c whole milk

1/2 c sweetened condensed milk

1 tsp vanilla

1 c ice

Combine stout, milks, and vanilla with ice in a blender and pulse for 15 seconds. Serve in chilled rocks glasses.

*Serves 4

Italian Greyhound

1 1/2 oz gin

1/2 oz Campari

1 1/2 oz grapefruit juice

Rosemary, for garnish

Shake all ingredients, strain into chilled coupe glass, and garnish with rosemary.

*Serves 1

Amaretto Sour

2 oz Amaretto

1 oz apple brandy

1 oz lemon juice

1 tsp simple syrup

3/4 oz egg white

Lemon wheel and/or cherry for garnish

Dry shake all ingredients, then shake again with ice. Strain into a rocks glass with 1 large ice cube and garnish.

*Serves 1

Diki-Diki

2 oz Calvados

1 oz Kronan Swedish Punsch**

1 oz grapefruit juice

Apple slice for garnish

Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with apple slice.

*Serves 1

** Homemade Kronan Swedish Punsch

1 lemon

1 clove

1 cardamom pod, crushed

1 c cachaça

1 Darjeeling tea bag

1/2 c hot water

2/3 c sugar

Cut lemon into thin slices and remove the seeds. Place slices in a sealable glass jar with the clove and crushed cardamom pod and add the cachaça. Seal and shake. Let the infusion sit for one day in a cool, dark place.

Steep tea bag in the hot water for 5-7 minutes. Remove tea bag, add the sugar, and mix into a syrup. Let cool.

Pour the infused cachaça through a strainer. Mix the infusion with the tea syrup. Let rest overnight. Store in a sealed container at room temperature for up to 5 months.

Zero Proof Pomegranate Hibiscus Margarita

2 oz Ritual Zero Proof Tequila

1 1/2 oz pomegranate juice

1/2 oz lime juice

1/4 oz agave syrup

orange wedge

Himalayan pink sea salt (for rim)

hibiscus powder (for rim)

Mix equal parts sea salt and hibiscus powder on a plate. Run orange wedge around rim of a rocks glass (set wedge aside for later). Roll rim of glass in the salt and powder mixture.

Shake liquid ingredients and reserved orange wedge with ice and strain into salted glass filled with ice. Garnish with additional citrus wedge if desired.

*Serves 1

Atom Splitter: An Oppenheimer Cocktail

2 oz Pimm’s No. 1

6 oz ginger beer

1/2 oz lemon juice

4 mint leaves

Handful of blackberries

lemon slice, for garnish

Muddle blackberries, mint leaves, and lemon juice in a rocks glass until juicy. Add ice & Pimm’s and top with ginger beer.

Stir and garnish with lemon slice.

*Serves 1

Barbie Lemonade

1.5 c rhubarb syrup (recipe below)

.5 oz agave syrup

3/4 c lemon juice (~3 lemons)

3 c water

lemon slices, for garnish

Mix rhubarb & agave syrups, lemon juice, and water in a pitcher. Stir and garnish with lemon slices.

*Serves 4

Rhubarb Syrup

1 lb fresh rhubarb, trimmed and sliced

1/2 cup sugar

3 cups water

Mix rhubarb, sugar, and water in a pot and stir to combine.

Bring to a boil and reduce the heat and simmer until rhubarb becomes pale and soft (~10 min).

Let the mixture cool to room temperature a strain through a fine mesh strainer.

Put in jar and refrigerate.