Tuesday, June 26, 2012

A Culinary Cocktail, A Classic Cocktail

The Smoking Rabbit
.75 oz. Roasted Carrot Puree
1 oz. fresh lemon juice
.5 oz. Lillet Blanc
1.75 oz. Fair Quinoa Vodka
Sprig of fresh Italian Parsley
Bar spoon of Don Amado Anejo Mezcal
(can increase mezcal if you desire a more intense smoke profile)
Shake well with ice
Strain into chilled cocktail glass
Garnish with a thin slice of radish
The Pan American Clipper
2 oz. Chateau de Breuil Calvados 
.5 oz. home-made pomegranate grenadine
.5 oz. fresh lime juice
1 healthy dash of Baked Apple Bitters
Shake well with ice
Fine-strain into chilled coupe glass rinsed with Kubler Absinthe
Lime twist garnish 


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