1 oz. Empress 1908 Gin
3/4 oz. Lillet Blanc
1/2 oz Italicus Liqueur
1/2 oz. Blended Lemon & Lime Juice
Spritz or rinse a chilled coupe, martini, or cocktail glass with absinthe….if you have it available.
Add remaining ingredients in a shaker with ice. Strain into cocktail rinsed glass. Garnished in photo with dehydrated lime and edible flowers.
1 1/2 oz. Don Nacho Blanco
1 1/2 oz. FruitLab Hibiscus Liqueur
1/2 oz. 365 Lime Juice
Shaken over ice, and strained over fresh ice. Garnished with cilantro & dehydrated lime pinwheel.
2 oz. Don Nacho Blanco
1 oz. Prosecco (I suggest Mionetto Prosecco)
2 oz. white grapefruit juice (I suggest freshly squeezed)
Splash of fresh lime juice
Course salt the rim of your favorite rocks glass. Add ice and top with the above ingredients. Stir until blended.
Garnish with a slice of smoked grapefruit.
1 1/2 oz. Empress 1908 Gin
1 1/2 oz. Prosecco
3 oz. Mongibello blood orange juice
In your favorite cocktail glass over ice combine blood orange juice and prosecco. Top with Empress 1908.
Garnish with fresh herbs or a slice of blood orange when in season. This is a perfect brunch cocktail.
2 oz. Empress 1908 Gin
1/2 oz. Lillet Blanc
1/2 Key Lime Juice
All together in a shaking tin combine the above ingredients and strain into your favorite cocktail glass over fresh ice.
For garnish I used smoked grapefruit. But, fresh grapefruit peel or a slice will work well.
1 oz. Empress 1908 Gin
1/2 oz. Carpano Antica Vermouth
1/2 oz. Campari
Pour equal parts Carpano Antica Vermouth & Campari over ice. Top with Empress 1908 Gin. Garnish with an orange peel.
Note: Don’t forget to stir before sipping.
1 1/2 – 2 oz. Empress 1908 Gin
5 oz. Fever Tree Mediterranean Tonic Water
Pour Empress 1908 Gin over ice & top with tonic. I topped this G & T with Pink Grapefruit Peel, lime pinwheels, & sage.
Other fantastic garnish ideas are mixed pink & black peppercorns, basil, & citrus.
(For Individual Serving)
(For Individual Serving)
