Inspired by Julian Serrano Las Vegas
1 1/2 oz Hendricks Gin
1 1/2 oz Lillet Blanc Chilled
1 1/2 oz Green Apple Puree
Place in a shaker and stir. Add ice to shaker to chill while preparing glasses. Prepare glasses with ice and a fresh thyme sprigs. Pour mixture over ice and serve.
Green Apple Puree
Enough for 8 drinks
2 large Granny Smith Apples chopped with skin on
2 tablespoons water
4 ounces simple syrup
Place half the chopped apples, half the simple syrup, and water into blender and puree. Add remaining apples and simple syrup and puree until consistency of a watered down applesauce.
Hanky Panky Cocktail
Credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925
2 dashes Fernet Branca
1-1/2 oz Italian Sweet Vermouth
1-1/2 oz Dry Gin
Orange Twist or Peel for Garnish
Stir ingredients well into a mixing glass and strain into a chilled glass. Garnish with orange peel on surface of drink.
Preferably served in a cocktail glass as shown.
San Remo Cocktail
Courtesy of Scarpetta Bar at Cosmopolitan Las Vegas
1.5 oz Carpano
3/4 oz St. Germain
3/4 oz Makers Mark
1/2 oz Campari
1 oz Orange Juice
1 oz Sweet ‘n’ Sour (equal parts lime juice and sugar water)
Place ingredients in shaker, add ice, shake, and pour over glass of ice. Garnish with orange slice if desired.
2 ounces Gabriel Boudier Saffron Infused Gin
1 ounce Luxardo Il Maraschino Originale
½ fresh lime, juiced
1 ounce simple syrup
Place liquid ingredients in cocktail shaker, fill with ice. Shake and pour into ice cold martini glass.
1 Ounce Campari
1 Ounce Gin (for a twist try Hendricks)
1 Ounce Carpano
1 Orange Slice
Place liquid ingredients into cocktail shaker, fill with ice. Fill glass with ice and orange slice. Shake ingredients in cocktail shaker and pour into ice filled glass.
Cava (Spanish Sparkling Wine – Chilled)
1 ounce Cointreau
Lavender Infused Honey (honey, lavender, orange zest)
Coat inside of Champagne glass with lavender infused honey. Pour in Cointreau. Top off with chilled Cava.