cocktail – underblob

Bright and Stormy

3 parts clear gin
½ part absinthe verte
1 part fresh squeezed lemon juice
4+ parts ginger beer

Stir uncarbonated ingredients in Collins glass with ice cubes. Top with ginger beer.

Ghost of Gatsby

3 parts dry gin
1 part sweet vermouth
1 part absinth

Gatorade

1 part absinthe
2 parts light rum
2 parts pineapple juice
1 part orange liquor

Civil Distillation

Civilization begins with distillation.

—William Faulkner

Mint Julio

1 jigger St. Germaine elderflower liquor
3 jiggers tequila repisado
1/2 lemon
1 tsp honey
Fizzy water
3 mint leaves

Crush the mint in shaker with muddler. Add liquor, lemon, honey. Stir to dissolve the honey before adding ice. Ice. Shake. Pour over a couple cubes, top with fizzy water. Garnish with a sprig of mint.

Cinco de Drinko Rumchata

1 part spiced rum (Captain Morgan)
1 part white rum (Bacardi)
1 part amaretto (Disaronno)
4 parts rice milk
2 dashes of ground cinnamon

Mix it all up in a shaker with a few ice cubes. Pour. Enjoy.

Goes great with Mexican food but also delightful as a Xmas cocktail.

Shore Tea

5 parts Ito En unsweetened green tea
1 part Bombay dry gin

Tree of Life

4 parts ice cold Angry Orchard hard cider
1 part St. Germain elderflower liquor

Shake St. Germain over ice and pour into the cider.

Vacation Drink

2 parts mango nectar
2 part Malibu rum
1 parts light rum
1 part half and half
2 drop vanilla extract

Shake over ice until frothy. Derve in a rocks. Garnish with fruits and a tiny umbrella.

Kirikmashan

1/10 green Chartreuse
1/10 sweet vermouth
2/10 Irish whiskey
6/10 whole milk

Shake vigorously with ice until frothy. Serve in a rocks glass. Garnish with a maraschino cherry.