Frederic (frederic) wrote,

Cocktail Recipes, pt. XLI

• 1 1/2 oz London Dry Gin
• 1 oz Cointreau
• 3/4 oz Campari
• 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass. Garnish with a lemon wedge. This variation of the Pegu Club was invented by Paul Harrington and my notes say that I got the recipe through Chuck Taggart (either his Tales of the Cocktail or GumboPages blogs). Andrea commented that it "tastes like an orange popsicle".

The Los Angeles Cocktail
• 1 1/2 oz Buffalo Trace Bourbon
• 3/4 oz Simple Syrup
• 1/2 oz Lemon Juice
• 1/4 ounce Vya Sweet Vermouth
• 1 Egg White
• 1 dash Angostura Bitters
Add egg white to shaker (no ice) and shake. Add rest of ingredients plus ice and shake. Strain into a wine glass. I found this recipe in the Mixology Monday "Local Flavor"-themed listing. Chuck Taggart wrote about the house version of this cocktail served at the Seven Grand. We had the exact ingredients (Buffalo Trace and Vya) but I modified the recipe slightly to be a 1/2 egg white and 1/2 oz gomme instead of a full one and 3/4 oz simple syrup.

Toto/Broken Flower
• 3/4 oz Cynar
• 3/4 oz Green Chartreuse
• 3/4 oz Tequila/Gin, respectively
Stir over ice and serve up. From the LeMixeur blog, two drinks he wrote about during his trip to Portland, Oregon. I am guessing that we made the tequila version due to Andrea's aversion to gin and Chartreuse mixed in the same cocktail.

TipToe Cocktail
• 1 1/2 oz Sloe Gin
• 1/2 oz Dry Vermouth
• 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass. I found this recipe on CocktailDB while looking for a lemon juice-containing cocktail after zesting a lemon for a homemade gluten recipe. The lemon and dry vermouth seem to balance the sloe gin's sweetness rather well. Andrea said, "Mmm... like Hawaiian Punch for adults!"

The Ruby Cocktail No. 2
• 1/2 oz Sloe Gin
• 1/2 oz Gin
• 1/4 oz Sweet Vermouth
• 1/4 oz Dry Vermouth
• 2 dash Benedictine
Shake with ice and strain into a small cocktail glass. From the following Mixology Monday "19th Century"-themed round up, Chuck Taggart posted this recipe as one of his two entries.
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