The Leland

Stir together with ice equal parts of campari, gin, and St. Germain in a tumbler.

Top with soda and serve with a lemon twist

Gin with Campari and St. Germain
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Glazed Pear

From http://backyardbartender.blogspot.com/2011/06/mxmo-lviii-carmen-..., yet another way to use Poire William, this time with balsamic syrup:

1 oz Poire William eau-de-vie
1 oz cacha├ža (I might sub in a darker rum here?)
1/2 oz balsamic syrup (Make it from scratch with her recipe here: http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., or buy it at a gourmet grocery store)
1/2 oz Cointreau
1/2 oz fresh-squeezed lime juice
dash of orange bitters
club soda

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The Ibsen

Copied and tweaked from http://beekman1802.com/food-and-wine/gartending-the-ibsen.html


Chunks of ice from an ice-house. 5 pound chunk will be perfect

Poire Williams

Krogstad Aquavit from Portland, Oregon

Fresh Thyme and mint in a cheesecloth bag

Crushed Blackberries and Raspberries

Bitter End Moroccan Bitters

Seltzer Water


A couple days before making this cocktail place a cheesecloth bag of mint and thyme inside a bottle of Aquavit and set into the fridge.

Cocktail Preparation:

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