FedoraGent
One Too Many
- Messages
- 1,221
- Location
- San Francisco Bay Area
Alright, now you have me going...
Sometime's it's nice to go back to visit earlier cocktails in their evolution...and to this I submit
Pre-Prohibition Martini
2/3 dry gin
1/3 dry vermouth
2 splashes orange bitters
Stirs with ice, strain into a cocktail glass, garnish with a lemon peel.
----
And for my friends across the pond, a expat bartender at the Savoy Bar in London during the 20's created this.
THE LAST WORD COCKTAIL:
3/4 ounce gin
3/4 ounce GREEN Chartreuse
3/4 ounce maraschino liqueur
3/4 ounce lime juice
Shake with ice and strain into a cocktail glass.
---
And I couldn't help myself...
Southside Cocktail
1 1/2 ounces gin
1/2 lime squeezed
1/2 ounce simple syrup
5 to 10 mint leaves
Combine with ice in a shaker and shake vigorously until the mint leaves are crushed and fall apart into small pieces. Strain into a cocktail glass. The Southside should be a pale, pretty green with bits of mint floating in it.
FG.
Sometime's it's nice to go back to visit earlier cocktails in their evolution...and to this I submit
Pre-Prohibition Martini
2/3 dry gin
1/3 dry vermouth
2 splashes orange bitters
Stirs with ice, strain into a cocktail glass, garnish with a lemon peel.
----
And for my friends across the pond, a expat bartender at the Savoy Bar in London during the 20's created this.
THE LAST WORD COCKTAIL:
3/4 ounce gin
3/4 ounce GREEN Chartreuse
3/4 ounce maraschino liqueur
3/4 ounce lime juice
Shake with ice and strain into a cocktail glass.
---
And I couldn't help myself...
Southside Cocktail
1 1/2 ounces gin
1/2 lime squeezed
1/2 ounce simple syrup
5 to 10 mint leaves
Combine with ice in a shaker and shake vigorously until the mint leaves are crushed and fall apart into small pieces. Strain into a cocktail glass. The Southside should be a pale, pretty green with bits of mint floating in it.
FG.
