The Sazerac Toddy
2 oz Sazerac 6 year
2 oz fresh lemon juice
Dollop of honey (preferred orange blossom)
6 oz steeped spice tea
Mix the Sazerac Rye, lemon juice and honey in a tea cup and stir together. Pour in the steeped tea and garnish with a lemon wheel.
Pisco Sour
2 oz BarSol Pisco Quebranta
1 oz freshly squeezed Lime Juice
1 oz Simple Syrup ½ oz Pasteurized Egg White
2-3 drops of Angostura Bitters
Shake VIGOROUSLY all ingredients together (except the bitters) in a cocktail shaker with ice; Strain into a cocktail glass ensuring that there is a nice frothy head; Garnish with the 2-3 drops of Agnostura.
Shake all ingredients with ice and pour into a cocktail glass. Garnish with a lemon twist.
Mae de Ouro Caipirinha
1/2 lime cut into 4 chunks
2 teaspoons superfine sugar
1.75 ounces Cachaca Fazenda Mae De Ouro
Muddle limes and sugar in a heavy 9 ounce rocks glass until sugar is dissolved. Fill with glass with ice and add cachaca. Shake or stir well and serve.
Waters of Panisse
2 oz Charbay Meyer Lemon
1 oz St Germain Elderflower liqueur ½ oz freshly squeezed Ruby Grapefruit Juice
Shake vigorously. Serve in a chilled Martini glass and top off with Roederer Anderson Valley Sparkling Rose (185050) and a lemon twist.
