Cocktails

Ingredients

2oz Magellan Gin

1oz Campari

0.50 Lime Juice

5 Blueberries

1 Blackberry

Add and muddle 5 Blueberries into shaker. Pour ingredients into shaker and shake with ice. Strain into a high ball. Add ice and garnish with a blackberry.

Ingredients

1oz Grande Absente

1oz Lime Juice

1oz Lemon Juice

0.50 Elderflower Syrup

5 mini chunks of pineapple

Muddle 5 pineapple chunks in shaker. Pour ingredients into the shaker. Shake and Strain into low-ball glass. Add ice and garnish with a pineapple cube and mint.

Ingredients

1oz Absente Refined

1oz Lime Juice

0.5 Simple Syrup

4oz water

Pour ingredients into a shaker . Shake and Strain into a low-ball glass. Add 4 thin Lime wheels and ice. Garnish with a Lime Wheel and Mint.

Ingredients

1oz Gin XII

1oz Campari

1oz Martini & Rossi Fiero

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)

Ingredients

2oz Gin XII

1oz Lemon Juice

1oz Earl Grey Honey Syrup

1 Egg White

Angostura bitters to Garnish

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)

Ingredients

1oz Magellan Gin

¾oz Absente Absinthe

½oz Lemon Juice

½oz Simple Syrup

Prosecco to top

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)

Ingredients

½ oz Pastis Henri Bardouin

½ bar-spoon Grand Absente

2oz Magellan Gin

1oz Cointreau

1oz Lemon Juice

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)

Ingredients

.75 oz Absinthe Absente Refined

1.5 oz Del Maguey Vida Mezcal

.75 oz fresh lime

.75 oz Eucalyptus herbed agave syrup

3 drops Orange blossom water

Shake and double strain into a chilled coupe

Garnish with edible flowers

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