My Thai

2 parts gin
1 part lime eau-de-vie
juice of 1 lemon
ginger simple syrup

Shake with ice, pour over an ice cube made from watermelon juice. Serve with a twist of lemon.

My Thai
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Campari Fennel Apertif

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

Fennel Campari
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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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  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

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Thai Collins

This is basically just a Tom Collins with a bit more Thai flavorings incorporated.

  • 2 parts dry gin
  • 1 part lime juice
  • Dash lemongrass syrup
  • Dash lemon bitters
  • Chilled carbonated water to taste

Mix in a highball glass with ice, top with soda water, garnish with a twist of something citrus or lemongrass spear and serve.

Thai Collins Highball
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This is otherwise known as the true James Bond martini;


"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.

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Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail

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French 75

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

  • 1.5 oz. Gin
  • 1 t orange blossom honey or a simple syrup
White Lady
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White Lady

We went to The Columbia Room for Jon's birthday, wherein Audrey had and enjoyed a White Lady cocktail. We've begun researching and working on our own version. Wikipedia has an unusually detailed article on it:

2 parts gin (Plymouth or other medium-body gin, not a super-botanical one)
1+ part lemon juice
1 part Cointreau
Optionally, egg white - from 1 tsp to a half of an egg's white

Sugar the rim of a wine or martini glass (champagne coupe if using egg)

White Lady
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Pink Gin

2 ounces gin
3 dashes of bitters
Garnish with a twist of lemon peel

Stir the gin and bitters (traditionally Angostura, but Peychaud's also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.

Recipe stolen from http://www.chow.com/recipes/10285 and http://en.wikipedia.org/wiki/Pink_Gin

Pink ish Gin
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The sidecar is nice, citrusy drink with brandy as its base spirit. Modern mixtures often have equal parts, I prefer a 3/2/1 mix:

3 parts Cognac
2 parts lemon juice
1 part Cointreau or triple sec

Mix the ingredients in a shaker half full of ice. Strain and serve with crushed ice in a sugar-rimmed lowball. Garnish with a strip of lemon rind.

Note that the original mixture, according to The Fine Art of Mixing Drinks, is:

8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec

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Old Fashioned

  • 1.5 oz Rye whiskey
  • 1 sugar cube
  • 2 dashes Angostura bitters
  • 1 splash soda water

Place sugar cube in old fashioned (low tumbler) glass and saturate with bitter, add a dash of soda water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, lemon twist and two maraschino cherries.

Room 11 has a variation:

Old Fashioned
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