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Combine all the ingredients to a cocktail shaker with ice. Shake & fine strain into a chilled coupe. Garnish with a dehydrated lime wheel & edible butterfly. Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)
Add 1 cup of agave & 1.5 cups of water in a sauce pan and heat until simmering. Add a handful of fresh eucalyptus leaves and sage leaves (if you can’t find eucalyptus leaves, sage and rosemary work great) and simmer for 2 minutes before removing from heat. Keep herbs in mixture and let sit for 15 (the longer you let it sit, the more potent your syrup will be -but be careful not to over-steep or it can get slightly bitter). Double strain your syrup into a sealable container, let it cool and store in the fridge until ready to use. •Shake all ingredients in a tin Over ice and double strain into a chilled coupe glass. By: Laura Pica
In a mixing glass add the 3 ingredients, add several large ice cube blocks to seal in the combined ingredients. Stir thoroughly no less than 45 seconds until condensation appears on the outside of your mixing glass. Strain the mix into a chilled short rocks glass holding a single large cube and garnish. By: @vincentmangelli
Rinse the inside of a chilled coupe with absinthe and discard the excess. Add the gin, Lillet blanc, orange liqueur and fresh lemon juice into a shaker with ice and shake. Double strain into the rinsed glass.
Rinse the inside of a chilled coupe with absinthe and discard the excess. Add the gin, fresh lime juice, Domaine de Canton, and Luxardo maraschino to a shaker with ice and shake. Double strain into rinsed glass. Garnish with amarena cherries.
Rinse a cocktail coupe or martini glass with .25 oz of Grande Absente 69, discard excess and set galss aside. Combine all ingredients in a mixing glass, add ice and stir. Strain up into Absente-rinsed glass. Garnish with orange ribbon and small sprig of mint.
In the bottom of a shaker muddle the fresh mint leaves with the simple syrup, add the rest of the ingredients and ice. Shake and strain into a crushed-iced filled tall glass. Garnish with mint. (I added edible flowers because I cannot restrain myself when it comes to edible flowers in a cocktail) and a straw. By: @spirited_malita