Sandra Ferrari is back in Toronto for a bit, Chris is going to try out a sensory deprivation tank and Ben has an impostor he’s trying to deal with.
5 oz grapefruit juice
1.5 oz gin
.25 tsp salt
Pour all ingredients over ice cubes in a highball glass. Stir well and serve. You can substitute vodka for gin, and that’s probably more traditional.
1.5 oz Rhum Barbancourt Reserve Speciale, Aged 8 Years
.5 oz Fernet Branca
1 oz strawberry syrup
1 oz ginger syrup
2 dashes of Peychaud’s bitters
Cucumber ribbon for garnish
Combine ingredients in a shaker with ice and shake to chill. Strain into an ice-filled Collins glass and garnish.
1.5 oz white rum
.75 oz fresh lemon juice
.5 oz coconut syrup
.5 oz passionfruit syrup
.5 oz fresh pineapple juice
Combine all ingredients and shake with crushed ice. Strain into a tall glass filled with crushed ice, top with blue curaçao and garnish with a lemon wheel and a straw.
2 ounces gin
1/2 ounce Green Chartreuse
1/2 ounce fresh lime juice, from 1 lime
Combine ingredients in a cocktail shaker with ice and shake until well chilled. Fine strain into a chilled cocktail glass.
Listen now! Ep 75: We’re Always Wondering How a Pirate Might Sound with Sandra Ferrari http://t.co/pJdE3GVTgX
Today’s episode features the delightful @ditndah, and it’s a great way to start your day! http://t.co/pJdE3HduFx
I hope you’ll give our latest episode of @drinkaboutit a listen. I think it’s a fun one! http://t.co/6v4903yO00