Pour 3/4 oz. St-Germain and 3-4 oz. of Cava in a champagne flute. Garnish with a lemon twist.
Sparkling Elderflower
Ophelia No.12
O
PHELIA NO.12
As served at the Ballet Austin Guild Preview Party in August 2015
- 1 ½ oz GEORGE DICKEL NO.12
- ½ oz pistachio orgeat
- ½ oz key lime juice
- ginger-peach soda
- dehydrated key lime
Shake. Strain into long glass filled with fresh ice.
Splash ginger-peach soda. Garnish w/ dehydrated lime wheel
dehydrated lime wheels – Place key lime wheels on baking racks into 170 degree oven for 6 hours, rotating every 90 minutes. Allow to cool. Store in air tight container.
pistachio orgeat – Toast 1 cup pistachios and infuse 6 cups simple syrup for 8 hours. Add 25 dashes orange flower water.
ginger-peach soda – Equal parts ginger beer & peach soda
Fresh Bloody Mary
- 2 peppers, spice level is up to you
- 1/2 teaspoon prepared horseradish
- 2 oz Vodka, Gin or Tequila
- 4 oz Fresh Tomato Juice (blend fresh tomatoes in a blender)
- 1/4 – 1/2 oz Worcestershire
- 2 dashes Tabasco
- Salt & Pepper
- Celery Salt
- Lemon Wedge for garnish
- Celery Stalk or Cucumber spear for garnish
Muddle peppers & horseradish at bottom of glass. Add all the remaining ingredients except the garnish, and fill the glass with ice. Roll the drink, pouring it a few times back and forth between another mixing glass or shaker tin to chill. Strain the contents on to fresh ice in a pint glass. Garnish!
Adapted from David Alan’s “Tipsy Texan” Cocktail book.
Strawberry Basil Caipirinha
- 2 oz. Leblon Cachaça
- 3 Strawberries
- 3 Basil leaves – torn
- 1/4 Lime
- 2 tsp Superfine sugar or 1 oz Simple Syrup
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry.
Mixed Berry Caipirinha
- 2 oz. Leblon Cachaça
- 6 – 8 Mixed berries
- 1/4 Lime
- 1 tsp Superfine sugar or 1⁄2 oz. Simple Syrup
Muddle the lime, berries and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a blackberry.
Pineapple Mint Caipirinha
- 2 oz. Leblon Cachaça
- 4 chunks of pineapple
- 2 mint leaves, torn
- 1 oz Simple Syrup
Muddle the pineapple, mint and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a pineapple wedge.