Limoncello e Pepe by Emma Laperruque,
Makes about 4 ½ cups
- 11organic lemons, washed well
- 1tablespoon black peppercorns, slightly crushed
- 1(750ml) bottle vodka
- 1cup just-boiled water
- 1cup sugar
- Peel the lemon zest with a vegetable peeler into thick strips, avoiding as much of the white pith as possible. Add those and the peppercorns to a big glass jar with a lid. Add the vodka and stir. Close the jar.
- Infuse at room temperature—preferably a cool, shady spot like a cupboard—for at least 5 days or up to 1 month. The general rule is: The longer, the lemonier. We infused for 1 week and loved the flavor.
- Strain through a fine-mesh sieve, pressing on the lemon peels to get every last drop. In a separate bowl, combine the water and sugar until the sugar dissolves. Let cool. Add to the strained lemon vodka.
- Store in the fridge or freezer. Drink straight-up or on the rocks.
Photo by Julia Gartland
1792 Small Batch Bourbon,
Smoked at Hyatt Regency Coconut Point, Bonita Springs.
Photo: Special to Grandeur
Chaya, Downtown, LA ,
Chilled Deep Eddy Vodka, Yuzu sake, muddled strawberries and frothy egg white from Bartender Marco Currasco.
Love Cocktail HD Wallpaper !
Coupette Cocktails, Bethnal Green Road, London, E2 0AN
Joe’s Sonic Negroni, The Schofield Brothers
The Manhattan, NoMad Bar, Broadway
3 dashes of Angostura Bitters
1 ounce Carpano Antica Sweet Vermouth
2.5 ounces Old Overholt Rye Whiskey or Old Forester Bourbon
3 Luxardo cherries
1. Combine bitters, vermouth and whiskey in mixing glass.
2. Add cubed ice and stir until preferred dilution has been reached (about 30 seconds).
3. Strain into a coupe glass and garnish with a three cherries on a metal cocktail pick
The Buddy System, Erika Ordoñez, Montana’s Trail House, Brooklyn
1 ½ ounces Brennivín
¾ ounce Budweiser syrup
½ ounce fino sherry
½ ounce lemon juice
Garnish: smoked glass
Photo Credit: Lizzie Munro