Chris is teaching himself the art of knot tying and Ben is noticing a lot of French being spoken in his neighborhood.
- 1oz white rum
- 10z demerara rum
- 1oz dark rum
- 3/4oz fresh lime juice
- 3/4oz fresh white grapefruit juice
- 1oz honey syrup
- Club Soda
- Orange slice for garnish
Shake the rum, juice and syrup with ice, strain into a collins glass filled with ice, top with soda water, and garnish with an orange wedge.
Honey syrup: whisk together 1/2oz honey with 1/2oz water.
- 1oz gin (or cognac)
- 1/2oz cointreau or orange liqueur
- 1/2oz fresh lemon juice
Shake the gin, orange liqueur and lemon juice with ice, strain into a champagne flute and top with champagne.
@drinkaboutit I just got my first independent florist job! Something floral?
— Camryn M (@camryncamryn) March 26, 2014
Rhubarb and Rose Ramos Gin Fizz (via)
- 2oz London dry gin
- 1/2oz lemon juice
- 1/2oz lime juice
- 2oz rhubarb syrup
- 1oz heavy cream
- 1 or 2 drops rosewater
- 1 egg white
- soda water
Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.
To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.