BLOOD MOON BIRCH AND CHAGA COCKTAIL !
The Wonder Smith
1 c. whole milk
½ c. cream
½ c. coconut cream
2 Tbs. maple syrup
fresh birch twigs or ½ tsp. birch extract
1.5 – 2oz chaga brandy (per cocktail; this mixture should make 2-4 depending on the size of your molds)
- In a small saucepan, heat the whole milk, cream, coconut cream, maple syrup, and birch twigs or extract until thickened, just under a simmer. Let the mixture cool to room temp and then pour into spherical molds and freeze until solid, at least 4 hours.
- Carefully unmold the round spheres and place them into martini glasses. Pour 1.5 – 2 oz of chaga brandy into the glass, then grate some fresh nutmeg over the top and serve. Sip slowly.
Sunset Strip Cocktail.
Mix vodka, gin, rum, triple sec, pineapple juice and grenadine together in a highball glass over ice.
Top it with a splash of Sprite.
Garnish with a strawberry and an orange slice.
MEZCAL MARGARITA !
– 2 oz. El Silencio Espadin
– ¾ oz. Agave Nectar
– 1 Lime
Combine with ice.
Shake and strain.
The Lambanog Mule at Oriole !
Coconut vodka 1.5 oz, London dry gin 2 oz, Yellow banana syrup 1 oz, Lemon juice 1 oz, Pineapple juice 2 oz, Ginger beer 1.5 oz, Green iced tea 1.15 oz, Pineapple 1 oz, Cranberry 0.15 oz, Physalis 0.15 oz, Mint 0.15 oz, Ground cinnamon 0.03 oz, Caster sugar 0.03 oz, Sesame 0.03 oz, Ice cubes 6 oz.
Gadgets: Highball glass 1 piece, Squeezer 1 piece, Jigger 1 piece, Bar spoon 1 piece, Drinking straws 2 pieces.
What to do:
Fill the highball glass to the top with ice cubesPour in 1 oz of lemon juice, 2 oz of pineapple juice, and 1 oz of yellow banana syrupAdd 1.15 oz of cold green tea, 1.5 oz of coconut vodka, and 2 oz of London dry ginFill to the top with ginger beer and carefully stir with a bar spoonGarnish with a mint spring, cinnamon-covered pineapple, sesame seed-covered physalis, and a cowberry covered in powdered sugar
Russel Wright, “cocktail Set, Model 326,”
Russel Wright Inc, USA, 1930,
Spun Aluminum, Cork, 6 dia × 11½ h in (15 × 29 cm)
Wright Auction House
Tess Bar & Kitchen’s Corpse Reviver #38
By Boo Jing Heng
What you need:
20ml The Botanist Gin
20ml Cinzanno Bianco Infused with Foraged Roselle
20ml Fresh Lemon Juice
Foraged Laksa Leaves
What to do:
Combine all ingredients. Shake and double strain into a coupe glass, then top it up with a lemon twist.
Cocktail photography by Marcel Baumgaertner
Verjuice, Lime and Bitters Mocktail !
1: Place 100 millilitres of Verjuice and 100 grams of sugar into a medium size pot and place over a high heat. Bring to the boil, then remove and cool.
This syrup will last up to 3 months in the fridge.
2: Half fill 5 glasses with crushed ice.
3: Place 500 millilitres of Verjuice and the Verjuice syrup into a cocktail shaker and mix well.
4: Pour the mix over the crushed ice and squeeze 2 lime wedges into each glass.
5: Add bitters and top with soda water. Stir well and serve.