French 75 by LUKE Riverwalk for SACC 2016 Wall Calendar


  • 1.5 oz Pierre Ferrand Ambre Cognac
  • .75 oz Pierre Ferrand Orange Curacao
  • 1 oz simple syrup
  • 1 oz fresh lemon juice
  • .5 oz egg white*
  • 2-3 oz sparkling wine/champagne

Place all ingredients except sparkling into a shaker with ice. Shake vigorously and strain into a brandy snifter. Top with sparkling. Garnish with brandied cherry.

For more recipe and to purchase the 2016 San Antonio Cocktail Conference Wall Calendar ($25) benefiting the Houston Street Charities, click here!!

*Consuming raw or under-cooked eggs can result in food borne illness.

Kinsman Fitzgerald


1½ oz Kinsman Rakia

½ oz simple syrup

½ oz lemon juice

2-3 dashes of Angostura bitters

Combine Rakia, simple syrup and lemon juice in a tin over ice. Shake, strain into a coupe and garnish with bitters.

Dripping Springs Blackberry Bramble


1.5 oz Dripping Springs Artisan Gin

2 oz simple syrup

5-6 fresh blackberries

Juice of half a lemon

Splash of seltzer water

In a cocktail shaker, muddle blackberries, gin, lemon and simple syrup. Shake with ice. Pour over a glass filled with ice and top with seltzer. Garnish with 1-2 fresh blackberries and a lemon twist.

Texas French 75


1.5 oz Dripping Springs Artisan Gin

½ oz fresh lemon juice

½ oz simple syrup

Sparkling wine or champagne

Shake gin, lemon juice and simple syrup together with ice. Strain and top with sparkling wine or champagne.

Scotch Lady

Created by Phil Ward for Death & Co in NY, this egg white and scotch cocktail is full flavored and very well balanced!


  • 1.5 oz The Famous Grouse (or your favorite blended scotch)
  • ½  oz bonded apple brandy
  • ¾ oz lemon juice
  • ¾ oz simple syrup
  • ¼ oz grenadine
  • 1 egg white
  • Garnish: brandied cherry

Dry shake all the ingredients, then shake again with ice. Double strain into a coupe glass and garnish with the cherry.