the Pence family cookbook

Recipes in Category “Cocktails”

Tonic Rickey

Cocktails Mocktail Untested


  • ½ oz freshly-squeezed lime juice
  • ½ oz simple syrup*
  • 1 ½ oz tonic water
  • 1 ½ oz club soda
  • 3 dashes Angostura aromatic bitters


  1. Fill a Collins or highball glass all the way up with ice.
  2. Add the freshly-squeezed lime juice and simple syrup. Stir with a bar spoon.
  3. Pour in the tonic water and club soda, stirring gently to combine.
  4. Add the bitters to the top of the glass. You can choose to stir them in or let them settle on their own in the drink.
  5. Garnish with a lime wheel or fresh herb.

Girl and Tonic

Tonic and Bitters

Cocktails Mocktail Untested


  • 4 to 6 dashes (about 1/4 to 3/8 teaspoon) Angostura bitters
  • 1/4 lime
  • cold tonic water


Fill chilled glass with ice cubes. Add bitters and squeeze out the lime juice, dropping the shell into the glass. Top with tonic water, stirring gently.

Splendid Table

Queen Mother’s Little Helper

Cocktails Tea Gin Untested


For the tisane:

  • 1/4 cup juniper berries
  • 1 whole star anise
  • 1 teaspoon whole coriander seeds
  • 1/2 teaspoon allspice berries
  • 1/2 teaspoon white peppercorns
  • 4 cups water
  • Peel of 1 grapefruit, stripped with a peeler, avoiding the white pith
  • Peel of 1 navel orange, stripped with a peeler, avoiding the white pith
  • 1/4 cup granulated sugar

For the drinks:

  • 1 cup juniper tisane
  • 3 ounces dry gin
  • 4 dashes Angostura bitters
  • 2 twists orange peel, for garnish


Make the juniper tisane: In a medium saucepan over medium heat, toast the juniper berries, star anise, coriander, allspice and peppercorns until fragrant (the juniper berries will begin to look oily).

Add the water, then the citrus peels, twisting them over the surface of the water to express the oils.

Add the sugar and bring the mixture to a boil. Reduce the heat to low and simmer to infuse, about 5 minutes. Remove from the heat and let steep for 10 minutes. Strain out (and discard) the solids and reserve the liquid. The yield is about 3 3/4 cups (enough for 6 to 7 drinks).

Make the drinks: In a small saucepan over medium-low heat, bring the tisane to a simmer. Add the gin and let rewarm for 30 seconds, then divide equally between two teacups. Add 2 dashes bitters to each drink, then garnish with the orange peel — twisted over the surface of each drink, then dropped in — stir and serve.


Blood Orange Boulevardier

Cocktails Orange Bourbon Campari Untested


  • 1 ounce fresh blood orange juice
  • 1 ounce Campari
  • 1 ounce bourbon
  • 1 ounce sweet vermouth
  • A few dashes Angostura bitters
  • Ice


Stir together the orange juice, Campari, bourbon, vermouth and bitters in a mixing glass.

Fill a highball glass to the top with ice, and then pour in the orange juice mixture. Serve right away.


Insanely Good Gin and Tonic

Cocktails Gin Suze


  • 1 1/2 ounces gin, preferably Brooklyn
  • 1/2 ounce Suze
  • 1/4 ounce lime cordial (see Editor’s Note), or lime juice
  • 1 dash Angostura bitters
  • tonic, to top (preferably Q)


Add gin, Suze, lime cordial and bitters to a chilled Collins glass. Top with ice and tonic. Garnish with a lime wheel.



Cocktails Cognac


  • 2 oz Cognac Pierre Ferrand
  • .5 oz Punt e Mes
  • .25 oz Cranberry Liqueur Clear Creek
  • .25 oz Sherry Lustau East India Solera
  • 1 dash Bittermens Xocolatl Mole Bitters
  • lemon peel


Build in a rocks glass. Stir, fill with ice, lemon peel garnish.


Yellow Cocktail

Cocktails Suze Gin Chartreuse


  • 2/3 oz. gin
  • 2/3 oz. Suze
  • 2/3 oz. yellow chartreuse
  • 2/3 oz. lemon juice


Combine and shake over ice. Strain and serve in a coupé glass.

CN Traveler

Sekanjabin (Iranian Mint Vinegar Syrup)

Cocktails Iranian Untested


  • 8 cups orange blossom honey
  • 5 cups water
  • 2 cups white wine vinegar
  • 12 large sprigs fresh mint


Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.

Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

To serve, mix 4-5 tbsp. with iced water and garnish with mint.


Fresh Whisky Sours

Cocktails Whiskey Untested


  • 180ml whiskey (such as Jack Daniel’s)
  • 120ml fresh lemon juice (~4 lemons)
  • 120ml fresh lime juice (~4 limes)
  • 160ml simple syrup
  • ice cubes
  • maraschino cherries, for garnish


Combine the whisky, lemon, lime, and syrup. Shake over ice, add a cherry, and serve ice cold in a cocktail glass.

Food Network

Negroni and the Goat

Cocktails Gin


  • 1.5 oz gin
  • 0.75 oz Aperol
  • 0.75 oz sweet vermouth
  • 0.5 oz Averna


Stir with ice, strain into an ice-filled glass. Garnish with a twist of orange zest.

Cocktail Collective