Fill a tall glass with ice cubes.
Add a shot of Remy Martin.
Fill with ginger ale to the rim.
Stir with a long spoon.
Add a lemon wedge.
Suzanne Mallouk was bartending at Night Bird. Basquiat would come in, stand at the back of the room and stare at her. Initially, she thought he was a hobo – “He wouldn’t come to the bar because he had no money for drinks". But within a few weeks there was money everywhere so he ordered the most expensive drink we had. Remy!
In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.
Simple rule for simple syrup. Equal amounts of water are mixed with sugar until the sugar is melted.
“Pink Bullini” or a Peach Bellini
An Apricot Royal
1. Bottle of Champagne
2. Bottle of Apricot juice
Champagne flutes are encouraged.
Fill 1/3 full of apricot juice
Pour chilled Champagne over and serve!
Tropical Hibiscus Spritz Cocktail
Place an orange slice on the side of the glass and fill with ice. Preferably pebble ice. Pour in the hibiscus syrup first followed by the Aperol, Prosecco and then top with the hibiscus soda water. Stir a little before drinking.
Butterfly Flower Pea
Serve with lots of crushed ice, fresh mint, a color changing syrup (yes, seriously!) and some added lemon juice for a balanced and perfectly crushable cocktail recipe!
Where does the magic part come in? With a little science and help from a flower! The Butterfly Pea flower!
Crack an ice cold Rainer Beer!
Orange Crush soda cocktail, simply stir together orange vodka, triple sec (I prefer Grand Marnier or Cointreau), FRESH SQUEEZED Orange Juice and Lemon Lime soda! Serve it over crushed ice and sip it with a pretty straw.
The Last Word
3/4 ounce gin
3/4 ounce Green Chartreuse Liqueur
3/4 ounce maraschino liqueur
3/4 ounce lime juice
Combine in cocktail shaker with crushed ice, serve in long stem cocktail glass. Enjoy!
Add a footnote if this applies to your business