Makes 2 cocktails
8 cherry tomatoes
2 teaspoons of champagne vinegar
pinch of salt
6 large basil leaves
4 oz of gin
1 oz of dry vermouth
cracked black pepper
dash of olive oil
Place cherry tomatoes, champagne vinegar, salt and basil leaves in the tin and muddle until the tomatoes are fully smashed. Add the gin and vermouth to the tin with ice and shake thoroughly. Double strain into coupe glasses. Crack black pepper on top and add a dash of olive oil to each glass.
First up, my favorite:
Jungle Bird
Makes 2 cocktails
1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari/Aperol (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup
For the garnish: Pineapple wedge, pineapple leaves (optional)
Add the dark rum, pineapple juice, Campari/Aperol, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.
Orchard Bird
Makes 2 cocktails
1 ounce dark rum
2 ounces peach nectar
1 ounce Aperol
½ ounce lime juice
½ ounce maple syrup
Add the dark rum, peach nectar, Aperol, lime juice, and maple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass.
Tropical Brazilian Spritz
Makes 2 cocktails
2 ounces cachaca
2 ounces pineapple juice
2 ounces peach juice
calamansi seltzer
Combine juices and cachaca in a cocktail shaker with ice. Shake and then pour over ice. Float calamansi seltzer on top.
Peppered Amaro
Makes 1 cocktail
1 ounce black pepper simple syrup
1 ounce Cynar or Ramazotti
1 ounce whiskey/bourbon
Add ice to a rocks glass, add all 3 ingredients to the glass and stir.
In Cold Blood
Makes 1 cocktail
1 ounce sweet vermouth
1 ounce Cynar
1 ounce bourbon
Lemon twist
Pinch of salt
Add ice to a rocks glass, add first 3 ingredients to the glass and stir. Twist lemon over glass and add a pinch of salt.
