Cocktails
The Counts Daughter
Ingredients
Combine all the ingredients into a mixing glass with ice, stir until well chilled. Strain into a rocks glass over a large ice cube, garnish with an orange peel. Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)
Breakfast In Bed
Ingredients
Combine the gin, lemon juice, honey syrup & egg white to a cocktail shaker & dry shake. Add ice and shake again, fine strain into a chilled coupe. Add a couple of drops of angostura bitters to garnish. Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)
Olivia’s Favorite
Ingredients
Combine the gin, absinthe, lemon juice & simple syrup to a cocktail shaker with ice. Shake & fine strain into a chilled coupe, top with Prosecco. Garnish with a lemon twist. Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)
The Mother-in-law
Ingredients
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)
Fire in The Sky
Ingredients
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