Recipe by Maureen Petrosky
Photography by Megan Smith
Ingredients
2 Ounces Whiskey
2 Ounces Ginger Ale (or Ginger Beer)
2 Ounces Club Soda
Method
In a tall glass, add the whiskey, top with ice and add the chilled club soda and ginger ale.
Stir and enjoy!
Words and Photography by Emily Vikre
2 oz Bourbon (I used Bulleit when I was developing it)
3/4 oz fresh grapefruit juice
3/4 oz Lillet Blanc
3 dashes citrus bitters
Shake these together with ice for 30 seconds, strain into a cocktail glass, and garnish with lemon peel (roll the lemon peel between your fingers over the cocktail to release the oils before dropping it in). If you feel daring, you can rinse your cocktail glass with a peaty Laphroaig before pouring in your cocktail.
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Words by Patricia Richards
Photography by Sarah Jane Sanders
Ingredients
-1 oz. Drambuie 15 year Liqueur
-1 oz. St-Germain Elderflower Liqueur
-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
-0.75 oz. Freshly Squeezed & Strained Lemon Juice
-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
-1 Drop Bittermens Hopped Grapefruit Bitters
Method
Combine the above ingredients into a clean, bar mixing glass. Fill your bar
mixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
Garnish with a long, fresh swath of grapefruit peel. Serve.
TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
sweetness level of your fruit.
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