All cocktail recipes courtesy of David Wondrich. Recipes yield one cocktail each.
The White Star Imperial Daisy
Shake well with cracked ice:
2 ounces Chateau L’Aubade VSOP Armagnac
½ ounce Gilka Kummel
½ ounce lemon juice
1 teaspoon rich/brown simple syrup*
Strain into chilled cocktail glass and top off with an ounce or two of chilled Moët White Star champagne.
*To make simple syrup, stir 2 parts demerara sugar or Sugar in the Raw and 1 part water (by volume) over a low flame until sugar has dissolved. Let cool, bottle and keep refrigerated.
The Rose
Stir well with cracked ice:
2 ounces Noilly Prat white vermouth
1 ounce Trimbach Kirschwasser
1 teaspoon raspberry syrup (this can be purchased in organic/health food markets)
Strain into chilled cocktail glass and float rose petal on top.
The Monchito
Combine over crushed ice:
2 ounces Oronoco rum
¾ ounce Mint-Lime syrup**
¾ ounce seltzer
Add sprig of mint.
**To make mint-lime syrup, gently but firmly muddle 1 healthy bunch of mint (avoiding the larger stems) and the zest of 4 limes with 8 ounces superfine sugar and 8 ounces water until all sugar is dissolved. Pass through fine-meshed strainer. If desired, 2 or 3 drops of green food coloring can be added.
Gansevoort Fizz
Shake well with cracked ice:
2 ounces Appleton V/X rum
1 ounce Drambuie
1 ounce lemon juice
2-3 dashes Peychaud’s bitters
1 egg white
Strain into chilled glass and top off with chilled seltzer.
The Aviation
Shake well with ice:
1 ½ ounces Magellan gin
½ ounce fresh-squeezed lemon juice
1 teaspoon maraschino liqueur
1 ½ teaspoons Monin violet syrup (www.monin.com)
Strain into chilled glass that has been rimmed with violet sugar.***
***To make violet sugar, blend 5-6 candied violets with 2 ounces sugar until pulverized. Wet the outside rim with a lemon wedge and roll the wet part in the sugar.
