Combine all ingredients in a shaker. Shake well and strain into a chilled cocktail glass.
Ginger Mint Smash (via)
1 barspoon peeled, finely chopped fresh ginger
5 mint leaves
1 barspoon lemon juice
1/2 oz simple syrup
2 oz Bulleit bourbon
1 dash Angostura Bitters
Ice cubes and crushed ice
Mint sprig for garnish
Muddle the ginger to release its juice, then add the mint and muddle again. Add the lemon juice, simple syrup, bourbon and bitters to the shaker with ice. Shake until well chilled and fine-strain into a rocks glass full of crushed ice. Garnish with the mint sprig.
In My Solitude (via)
Grapefruit wedge, for the glass
Kosher salt, for the rim of the glass
1 1/2 oz Blanco Tequila
3/4 oz Lillet blanc
3/4 oz freshly squeezed grapefruit juice
1/4 oz orgeat syrup
3 dashes Peychaud’s Bitters
Grapefruit peel, for garnish
Rub the grapefruit wedge around the edge of a rocks glass and then roll the edge in kosher salt. Combine the tequila, lillet, juice and bitters and shake with ice until well chilled. Fine strain into the salted glass and garnish with the grapefruit twist.
Stir in ice and strain into a chilled coupe. Garnish with a twist.
@drinkaboutit Hey guys, I have a life event for you: I'm exhibiting at San Diego Comic Con next week – what's my drink pairing?
— Holly Rowland (@hey_friend) July 18, 2014
Incredible Hulk (via)
2 oz Hennesy
2 oz Hypnotiq
Stir ingredients together and serve in an ice filled rocks glass.