Ingredients

• 1 1⁄2 oz Gin
• 1⁄2 oz Triple sec, Cointreau
• 1⁄2 oz Crème de Violette
• 1⁄2 oz Lime juice

Preparation

Shake ingredients over ice, strain into a cocktail glass.

Ingredients

• 2 ounces gin
• 1/4 ounce maraschino liqueur (preferably Luxardo)
• 1/2 ounce lemon juice
• 1/4 ounce crème de violette (or 1/4 ounce simple syrup)
• Garnish: brandied cherry (preferably Luxardo)

Preparation

Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.

Ingredients

• 2 oz gin
• 1/2 oz creme de violette
• 1/2 oz fresh lemon juice
• lemon twist

Preparation

Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.

Ingredients

• 2 oz vodka
• 1 oz lime juice
• chilled ginger beer
• sprig of mint
• lime wedge

Preparation

Combine vodka and lime juice. Pour into ice filled Moscow Mule lug. Top with ginger beer. Garnish with mint and lime wedge.

Ingredients

• 1 ½ oz. brandy
• ¾ oz. Calvados
• ¾ oz. sweet Italian vermouth

Preparation

Chill a coupe glass. Stir all ingredients with ice in a mixing glass. Strain into coupe.

The New York Times

Ingredients

• ¾ oz. dry gin
• ¾ oz. Cointreau
• ¾ oz. Cocchi Americano
• ¾ oz. fresh lemon juice
• Scant teaspoon absinthe

Preparation

Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

The New York Times

Ingredients

• 4 parts honey
• 1 part hot water

Preparation

Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.

Ingredients

• 1 1/2 oz. vodka
• 1 oz. heavy cream
• 1 oz. egg white
• 1 oz. honey syrup
• Fresh lavender

Preparation

Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.

Adapted from H. Ehrmann, A Guide to Honey Cocktails

Ingredients

• 1/2 oz. amaro averna
• 2 oz. fresh grapefruit juice
• 3 dashes Peychaud’s bitters
• 2 spoons honey syrup
• Prosecco
• Grapefruit twist

Preparation

Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.

Apis Restaurant and Apiary’s Jose Luis Sapien

Ingredients

• 2 oz Cathead pecan vodka
• 1/2 oz. cold strong coffee
• 9 drops Bittermens Xocolatl mole bitters
• 3 oz. tonic water

Preparation

Combine all ingredients in a Collins glass. Stir, add ice.

Garden & Gun, June/July 2014