The Celery Sour cocktail
No, really - tastes like celery.
This drink is crazy, in a good way. You take all of these ingredients that are tasty on their own, but sound really weird together (when was the last time you mixed Fernet with elderflower liqueur?) and they combine into an entirely refreshing drink that, yes, tastes a bit like celery. This cocktail is why I bother with cocktail recipes. Enjoy!
1-1/4 ounces (5 parts) gin, preferably St.George Spirit's Terroir gin
1 ounce (4 parts) St.Germain or other elderflower liqueur/cordial, such as this homemade elderflower cordial
3/4 ounce (3 parts) fresh lemon juice
1/4 ounce (1 part) pastis, such as Ricard
1/4 ounce (1 part) Fernet Branca
2 dashes of Peychaud's bitters
Lemon peel (garnish)
Shake all ingredients apart from lemon peel and serve up in a pre-frosted coupe. Garnish with lemon peel.
Royal Pomme Punch
Nothing says party like punch.
Retro punch is the best way to throw a classy party without having to play bartender. Be aware - punch disappears faster than you would expect and is very strong. I love this punch, and all old-school punches, because they use interesting blends of ingredients and usually contain bubbly, so you know it's a party! This one is great for the winter (and Winter Solstice parties) because the blood orange keeps things bright and festive, while still being dark and cozy. I usually double the below recipe for parties, but one batch will serve about 15-20 people.
12 ounces (350 mL) apple brandy or apple jack, such as Laird's Apple Jack
500mL (about 3/4 bottle) Dubonnet rouge
1/4 cup fresh blood orange juice
3 blood oranges, sliced into rounds
1 bottle of champagne or other sparkling wine
20 dashes of Angostura bitters
After mixing, throw in a giant ice cube for extra classiness. A giant ice cube can be made by freezing water in a square tupperware container overnight. You might want to store a back up of all the ingredients except champagne and bitters to allow for easier refill (your guests will love to watch you dash in the bitters).
Enjoy and be careful - again, it's strong and tasty!