INGREDIENTS:

• Boiling water
• Half a baked Macintosh apple
• 1 heaping tsp Sugar
• 2 oz Bonded applejack (Laird’s), cognac (Martell VSOP) or bourbon (Woodford Reserve)

Garnish: Grated nutmeg

Glass: Mug

PREPARATION:

Fortunately, the labor-intensive part of this drink lies solely in baking the apples. Take half as many Macintosh apples as you’d like to make drinks, core them, peel them and wrap them in wet parchment paper. Bake them in a 350-degree oven for 30 to 45 minutes until completely soft. Set aside until cool. For each drink, warm a heatproof mug by rinsing it with boiling water. Put in half a baked apple and a heaping teaspoon of sugar and muddle them quickly together. Add 1 ounce of boiling water and stir. Add the applejack, cognac or bourbon and stir again. Add 1 ounce of boiling water. (The staggered addition of the water keeps the drink as hot as possible). Grate nutmeg over the top and serve.

INGREDIENTS:

• 1.5 oz Absolut Mango Vodka
• .75 oz Lemon juice
• .5 oz Simple syrup (1 part sugar, 1 part water)
• Lemon-lime soda

Garnish: Lime wheel

Glass: Tall

PREPARATION:

Add the ingredients except the soda to a tall glass filled with ice. Top with soda and garnish with a lime wheel.

INGREDIENTS:

• 2 oz Yamzaki 12-Year-Old Whisky
• 1 oz Triple sec
• .25 tsp Yuzu juice

Glass: Martini

PREPARATION:

Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled Martini glass.

This recipe was originally published in Japanese Cocktails.

INGREDIENTS:

• 1.5 oz Zacapa 23 Rum
• .75 oz Lime juice
• .5 oz Simple syrup (one part sugar, one part water)
• 1 oz Fresh strawberry puree

Glass: Highball

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice.

INGREDIENTS:

• 1 oz Dubonnet Rouge
• 3 oz H by Hine Cognac
• 1 oz Cherry Herring
• .75 oz Fresh blood orange juice
• .75 oz Fresh lemon juice

Garnish: Cocktail cherry and lemon twist

Glass: Stemmed cordial

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain into 2 chilled stemmed cordial glasses. Garnish each with a cocktail cherry and a lemon twist.

INGREDIENTS:

• 2 oz Banks 5-Island Rum
• 1 oz Fresh pineapple juice
• .5 oz Fresh lime juice
• 1 scoop Ciao Bella Coconut Sorbet

Garnish: Dried coconut flakes or lime wheel

Glass: Coupe or coconut shell

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe glass or coconut shell. Garnish with dried coconut flakes or a lime wheel.

INGREDIENTS:

• 1.5 oz Grey Goose Vodka
• .5 oz Mandarine Napoléon
• 3 oz Mango nectar
• 1 oz Fresh lemon juice
• Club soda

Garnish: Mango slice

Glass: Highball

PREPARATION:

Add all the ingredients except the club soda to a shaker and fill with ice. Shake well until the outside of the shaker is frosty and beaded with sweat. Strain into a highball glass filled with fresh ice. Top with club soda and garnish with a mango slice.

INGREDIENTS:

• Boiling water
• 1 teaspoon Demerara sugar
• Lemon peel
• 2 oz Scotch Whisky (Macallan or Ardbeg)

Glass: Mug or cup

PREPARATION:

Rinse a mug or cup with boiling water. Add 1 teaspoon Demerara sugar and a swatch of thin-cut lemon peel. Add 1 oz boiling water and stir to dissolve the sugar. Add 2 oz brawny single malt Scotch (Macallan or, if insane or very cold, Ardbeg). Finish by adding 1 oz more of boiling water to bring the heat back up.

INGREDIENTS:

• 1.5 oz Baileys with a Hint of Coffee
• .75 oz Don Julio Añejo Tequila
• Generous scoop of vanilla ice cream (softened)
• .75 oz Half-and-half

Glass: Highball

PREPARATION:

Add all the ingredients to a blender and fill with ice. Blend until smooth and pour into a highball glass.

INGREDIENTS:

• 1 oz Brugal Añejo Rum
• .5 oz Crème de Banane
• .5 oz Castries Peanut Rum Crème Liqueur
• .5 oz Cream of coconut
• 3 oz Pineapple juice

Garnish: Pineapple slice

Glass: Tall

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Garnish with a pineapple slice.

INGREDIENTS:

• Absinthe
• .75 oz Plymouth Gin
• .75 oz Cointreau
• .75 oz Lillet Blanc
• .75 oz Lemon juice

Glass: Coupe or Martini

PREPARATION:

Rinse a chilled coupe or Martini glass with absinthe and set aside. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass.

This recipe is adapted from Harry Craddock’s Savoy Cocktail Book.

INGREDIENTS:

• Quarter of a red apple, diced
• 2 Lemon wedges
• 1.5 oz Bulldog Gin
• .25 oz Triple sec
• 2 oz Apple juice
• .75 oz Simple syrup (one part sugar, one part water)

Garnish: Apple slice

Glass: Rocks

PREPARATION:

In a shaker, muddle the diced apple and lemon wedges. Add the remaining ingredients and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.

INGREDIENTS:

• Boiling water
• 1.5 oz Mount Gay Eclipse Rum
• 2 Tbsp Buttered Rum Batter*

Garnish: Cinnamon stick

Glass: Coffee mug

PREPARATION:

Rinse a coffee mug with boiling water to warm it up. Add the rum and Buttered Rum Batter to the heated mug. Top with boiling water and stir well to combine. Garnish with a cinnamon stick.

*Buttered Rum Batter

Ingredients:

• 1 lb Light brown sugar
• .5 lb Unsalted butter, softened
• 2 tsp Ground cinnamon
• 2 tsp Ground nutmeg
• .5 tsp Ground allspice
• 2 tsp Vanilla extract

Preparation:

In a mixing bowl, beat together all the ingredients until well combined. Refrigerate in an airtight container for up to a month or freeze until ready to use.

INGREDIENTS:

• Lagavulin 16-Year-Old Single Malt Scotch Whisky
• 2 oz Bulleit Bourbon
• 1 oz Dolin Rouge Vermouth
• .5 oz Dolin Dry Vermouth
• 3 dashes Regans’ Orange Bitters No. 6

Glass: Cocktail

PREPARATION:

Rinse a cocktail glass with the Scotch and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir until chilled and strain into the prepared glass.

INGREDIENTS:

• 1 oz Bärenjäger Honey Liqueur
• 1 oz Laphroaig Single Malt Scotch Whisky
• .25 oz Fernet-Branca
• 1 Egg white
• 1.5 oz Fresh tangerine juice
• 3 dashes Peychaud’s Bitters

Glass: Old Fashioned

PREPARATION:

Add all the ingredients except the bitters to a shaker and shake without ice for about 10 seconds. Fill with ice and shake again very, very well—about 30 seconds. Strain into an Old Fashioned glass filled with ice and top with the bitters.

INGREDIENTS:

• 2 oz Sailor Jerry Spiced Rum
• 1 oz Iced tea
• 2 oz Lemonade

Garnish: Lemon wedge

Glass: Highball

PREPARATION:

Add all the ingredients to a highball glass filled with ice. Garnish with a lemon wedge.

INGREDIENTS:

• Salt
• .5 oz Simple syrup or agave nectar
• .25 tsp Red pepper flakes
• 1 small pinch Chipotle chile powder
• 1.75 oz Reposado tequila
• .5 oz Grand Marnier
• .75 oz Fresh lime juice

Garnish: Jalapeño or red chile pepper

Glass: Rocks

PREPARATION:

Coat the rim of a rocks glass with salt, fill with ice and set aside. In a shaker, middle the agave nectar or simple syrup, red pepper flakes and chile powder. Add the tequila, Grand Marnier and lime juice. Fill with ice and shake vigorously. Strain through a tea strainer into the prepared glass. Garnish with a jalapeño or red chile pepper.

INGREDIENTS:

• Half a cinnamon stick (about 1 inch long)
• 2 Lemon wedges
• .5 oz Maple syrup
• Half a fresh pear
• 2.5 oz Bulldog Gin

Garnish: Cinnamon stick

Glass: Martini or coupe

PREPARATION:

In a shaker, muddle all the ingredients except the gin. Add the gin and fill with ice. Shake well and double strain into a Martini or coupe glass. Garnish with a cinnamon stick.

INGREDIENTS:

• 1 Tangerine, peeled
• 2 oz Cabo Wabo Reposado Tequila

Garnish: Kaffir lime leaf

Glass: Highball

PREPARATION:

In a shaker, muddle the tangerine. Add the tequila and fill with ice. Shake 20 times and strain into a highball glass filled with fresh ice. Garnish with a kaffir lime leaf.

INGREDIENTS:

• 1 oz Simple syrup (one part sugar, one part water)
• 3 Cucumber slices
• 4 Mint leaves
• 1.5 oz Ketel One Vodka
• 1 oz Fresh lime juice

Garnish: Mint sprig

Glass: Highball

PREPARATION:

In a shaker, muddle the simple syrup, cucumber and mint. Add the vodka and lime juice, and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Garnish with a mint sprig.

INGREDIENTS:

• 1.5 oz Grey Goose Le Citron Flavored Vodka
• 1 (.5-inch) slice Kirby cucumber, peeled
• 1 dash Tabasco Sauce
• .25 oz Dry vermouth
• 1.5 oz Tomato juice

Garnish: Kirby cucumber spear

Glass: Rocks

PREPARATION:

In a shaker, muddle the vodka, cucumber, Tabasco and vermouth. Strain into a rocks glass filled with ice. Top with the tomato juice and garnish with a Kirby cucumber spear.

INGREDIENTS:

• 1.5 oz Domaine de Canton
• 1 oz Bourbon
• .5 oz Fresh lemon juice

Garnish: Cherry

Glass: Martini

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain into a Martini glass. Garnish with a cherry.

INGREDIENTS:

• 2.5 oz Pineapple-infused Square One Organic Vodka*
• .5 oz Pineapple puree*
• 1.5 oz Coco Lopez Cream of Coconut
• 1 oz Organic heavy cream
• 1 dash Angostura Bitters
• 10 oz Ice

Glass: Highball

PREPARATION:

Add all the ingredients to a blender and pulse until smooth. Serve in a highball glass.

*Pineapple-infused Square One Organic Vodka

Add one slice of organic dried pineapple (with no added sugar) to a 750-mL bottle of Square One Organic Vodka and let stand for 1 to 2 days. Taste daily until you like the flavor. Strain the liquid into a clean bottle. (Make sure to save the pineapple and puree it for the drink.)

INGREDIENTS:

• Half a lemon
• Half a peach, pitted
• 6 to 8 Fresh mint leaves
• 1 tsp Sugar cane syrup
• 2 oz Bulleit Bourbon
• .75 oz Cointreau

Glass: Old Fashioned


Garnish: Fresh mint

PREPARATION:

In a shaker, muddle the lemon, peach, mint and sugar cane syrup. Add the bourbon and Cointreau, and fill with ice. Shake, and strain into an Old Fashioned glass filled with crushed ice. Garnish with a sprig of fresh mint.

This cocktail won the East Bay Showdown competition at the 2011 San Francisco Cocktail Week.

INGREDIENTS:

• 2 oz Gin
• .75 oz Sweet vermouth
• .75 oz Dubonnet Rouge
• .25 oz Luxardo Maraschino Liqueur

Garnish: Apple slice 

Glass: Martini

PREPARATION:

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass. Garnish with an apple slice.

INGREDIENTS:

• .75 oz Rye whiskey
• .75 oz Cognac
• .75 oz Noilly Prat Rouge Vermouth
• 1 tsp Bénédictine
• 2 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters

Glass: Rocks

PREPARATION:

Add all the ingredients to a rocks glass. Fill with ice and stir.

This cocktail was supposedly created by the New Orleans bartender Walter Bergeron in the late 1930s.

INGREDIENTS:

• 1 oz Campari
• 1.5 oz Cabo Wabo Reposado Tequila
• .5 oz Cointreau
• 1 oz Fresh lime juice

Glass: Margarita

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a Margarita glass.

INGREDIENTS:

• Celery salt for rimming the glass
• 1 Lemon wedge
• 1 Lime wedge
• 2 oz Grey Goose Vodka
• 4 oz Tomato juice
• 2 dashes Tabasco Original Pepper Sauce
• 2 tsp Horseradish
• 2 dashes Worcestershire Sauce
• 1 pinch Celery salt
• 1 pinch Ground black pepper
• 1 pinch Smoked paprika

Garnish: Long celery stalk and lime wedge

Glass: Pint

PREPARATION:

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a cocktail shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

INGREDIENTS:

• .5 oz Fresh lemon juice
• .5 oz Simple syrup (one part water, one part granulated sugar)
• 1 oz Gin or cognac
• 3 oz Champagne

Garnish: Lemon twist

Glass: Champagne flute

PREPARATION:

Add the lemon juice, simple syrup and the gin or cognac to a cocktail shaker and fill with ice. Shake well and strain into a Champagne flute. Top with the Champagne and garnish with a lemon twist.

INGREDIENTS:

• .75 oz The Glenrothes Select Reserve Single Malt Scotch Whisky
• .75 oz Sweet vermouth
• .75 oz Cherry Heering Liqueur
• .75 oz Orange juice

Garnish: Orange peel

Glass: Coupe or cocktail

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

INGREDIENTS:

• 1.25 oz Knob Creek Bourbon
• .75 oz Domaine de Canton
• 2 oz Fresh ruby red grapefruit juice
• .5 oz Lemon juice

Garnish: Lime wedge stuffed with candied ginger

Glass: Rocks

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Push a piece of candied ginger into the flesh of a lime wedge, squeeze over the drink and drop it in as a garnish.

INGREDIENTS:

• 8 Mint leaves
• 3 Cucumber slices
• .5 oz Simple syrup (one part sugar, one part water)
• 2 oz Banks 5-Island Rum
• .75 oz Fresh lime juice
• .5 oz St-Germain
• Club soda

Garnish: Mint sprig and cucumber slice

Glass: Collins

PREPARATION:

In a shaker, muddle the mint leaves, cucumber slices and simple syrup. Add the rum, lime juice and St-Germain, and fill with ice. Shake, and strain into a Collins glass filled with fresh ice. Top with club soda. Garnish with a mint sprig poked through a cucumber slice.

INGREDIENTS:

• 1 Lemon wedge
• Ground black pepper
• 1.5 oz Don Julio Reposado Tequila
• 6 drops Tabasco Hot Pepper Sauce
• 8 drops Worcestershire Sauce
• 1 pinch Celery salt
• 1 tsp Ground horseradish
• 2 tsp Fresh lime juice
• 8 oz Tomato juice

Garnish: Lemon wedge and skewered cherry tomatoes

Glass: Highball

PREPARATION:

Rub the lemon wedge along the rim of a highball glass and discard. Coat the rim with black pepper. Add the remaining ingredients and fill with ice. Stir, and garnish with another lemon wedge and skewered cherry tomatoes.

INGREDIENTS:

• Boiling water
• 1 tbsp Tom & Jerry Batter*
• 1 oz Cognac
• 1 oz Dark rum
• Whole milk, hot

Garnish: Nutmeg, clove and allspice

Glass: Coffee mug or Tom & Jerry cup

PREPARATION:

Rinse a small coffee mug (or, indeed, a white ceramic Tom & Jerry cup) with boiling water to warm it and discard the water. Add the batter, cognac and rum to the cup and fill with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.

*Tom & Jerry Batter

INGREDIENTS:

• 12 Eggs, separated
• 1 tsp Cream of tartar
• 2 lb Sugar
• 2 oz Dark Jamaican-style rum
• 1 tsp Vanilla extract (optional)

PREPARATION:

In a nonreactive bowl, whip the egg whites with the cream of tartar until they form stiff peaks.  In a separate bowl, beat the yolks with the sugar, rum and vanilla (if using). When the mixture is completely liquid, fold it into the whites.

INGREDIENTS:

• 2 oz The Macallan Fine Oak 10-Year-Old Single Malt Scotch Whisky
• .25 oz St. Elizabeth Allspice Dram
• .25 oz Angostura Bitters
• .5 oz Fresh lime juice
• .5 oz Honey syrup (one part honey, one part water)

Garnish: Grated nutmeg and Barker & Mills Bourbon Vanilla Cocktail Cherry

Glass: Coupe

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a coupe glass. Garnish with grated nutmeg and a Barker & Mills Bourbon Vanilla Cocktail Cherry.

INGREDIENTS:

• 2 oz Bulldog Gin
• 1 oz Chambord
• .5 oz Peppermint schnapps
• 7 Up

Glass: Highball

PREPARATION:

Add all the ingredients except the 7 Up to a highball glass and fill with ice. Top with 7 Up.

INGREDIENTS:

• 1.5 oz George Dickel Barrel Select Tennessee Whisky
• .5 oz Cardamaro Vino Amaro
• .5 oz Bénédictine
• 2 dashes The Bitter Truth Chocolate Bitters
• 1 tsp Ardbeg Uigeadail Single Malt Scotch Whisky

Garnish: Flamed orange peel

Glass: Cocktail

PREPARATION:

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled small cocktail glass. Garnish with a flamed orange peel.

INGREDIENTS:

• 19 oz Mount Gay Eclipse Rum
• 18 oz Water
• 12 oz Grenadine
• 13 oz Simple syrup (one part sugar, one part water)
• 4 oz Lime juice
• 1 oz Angostura Bitters
• 1 tsp Freshly grated nutmeg

Garnish: Cherry

Glass: Punch

PREPARATION:

Add all the ingredients to a punch bowl and stir to combine. Let stand for 2 hours and serve in punch cups filled with ice. Garnish each cup with a cherry.

INGREDIENTS:

• 1.5 oz Van Gogh Dutch Chocolate Vodka
• .5 oz Crème de menthe
• .5 oz Chocolate liqueur
• .5 oz Cream

Garnish: Peppermint Pattie

Glass: Martini

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain the mixture into a chilled Martini glass. Garnish it with a Peppermint Pattie.

INGREDIENTS:

• 2 oz Scotch (may substitute bourbon or rye whiskey)
• Ginger ale
• Club soda

Glass: Collins

PREPARATION:

Add the Scotch to a Collins glass and fill with ice. Fill with equal amounts of ginger ale and soda.

INGREDIENTS:

• Ground cinnamon
• 1.5 oz Don Julio Blanco Tequila
• 1.5 oz Fresh apple cider
• .5 oz Club soda
• .5 oz Fresh lemon juice
• .5 oz Simple syrup (one part sugar, one part water)

Glass: Highball

PREPARATION:

Coat the rim of a highball glass with cinnamon and fill with ice. Add the remaining ingredients to a shaker and fill with ice. Shake well and strain into the prepared glass.

INGREDIENTS:

• 2 oz Infused vodka or tequila
• Juice of half a lime
• .5 oz Simple syrup (one part sugar, one part water)
• Club soda, chilled

Garnish: Lime wheel and fresh lemon-basil leaf

Glass: Highball or flute

PREPARATION:

Add the vodka or tequila, lime juice and simple syrup to a highball glass. Fill with ice and top with soda. Garnish with a lime wheel and fresh lemon basil leaf.

To serve the drink up, add the vodka or tequila, lime juice and simple syrup to a shaker and fill with ice. Shake quickly and strain into a Champagne flute. Top with soda. (Do not garnish.)

INGREDIENTS:

• Half a Macintosh apple, cubed
• 12 Blackcurrants
• 8 Black peppercorns
• 1 Lime wedge
• 1 tsp Raw sugar
• 2.5 oz Bulldog Gin

Garnish: Apple slice

Glass: Rocks

PREPARATION:

In a shaker, muddle the apple. Add the blackcurrants, peppercorns, lime and sugar, and muddle again. Add the gin and fill with ice. Shake well and double strain into a rocks glass filled with fresh ice. Garnish with an apple slice.

INGREDIENTS:

• .5 oz Star Anise and Black Tea Infused Simple Syrup*
• 1 slice Fresh ginger
• 1 strip Lemon peel
• 2 oz Basil Hayden’s Bourbon
• .5 oz Crème Yvette
• 1 dash Angostura Bitters

Glass: Rocks

PREPARATION:

Add the syrup and ginger to a mixing glass. Twist the lemon peel over the glass to extract the oils. Drop the peel into the glass and muddle. Add the remaining ingredients and fill with ice. Stir, and strain into a rocks glass filled with fresh ice.

Star Anise And Black Tea Infused Simple Syrup
INGREDIENTS:

• 1 Black tea bag
• 12 oz Simple syrup (one part sugar, one part water), warm
• 6 Star anise pods, lightly crushed

PREPARATION:
Add the tea bag to the simple syrup and let infuse for 12 minutes. Discard the tea bag and add the star anise. Let stand for 24 hours and strain.



INGREDIENTS:

• 1.25 oz Bushmills Irish Whiskey
• .5 oz Port
• 1 tsp Maple sugar
• 1 Egg

Garnish: Mint bitters

Glass: Coupe

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake heavily for about a minute and strain into a chilled coupe glass. Garnish with three drops of mint bitters.

INGREDIENTS:

• 2 oz Banks 5-Island Rum
• .75 oz Fresh lime juice
• .5 oz Fresh grapefruit juice
• .5 oz Luxardo Maraschino Liqueur
• 1 tsp Vieux Pontarlier Absinthe

Glass: Coupe

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled coupe glass filled with crushed ice.

INGREDIENTS:

• 1.5 tsp Fresh lemon juice
• 1 tsp Sugar
• 1.5 oz Johnnie Walker Black Label Scotch Whisky
• 1.5 oz Plymouth Sloe Gin (accept no substitutes)
• 1 dash Absinthe
• 1 dash Orange bitters

Garnish: Maraschino cherry

Glass: Cocktail

PREPARATION:

Add the lemon juice and sugar to a shaker and stir. Add the remaining ingredients and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a maraschino cherry if you like.

INGREDIENTS:

• 1.5 oz Light or golden rum
• 2 oz Coconut milk
• 2 oz Fresh pineapple juice

Glass: Hurricane

Garnish: Cherry and pineapple wedge

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a Hurricane glass. (You may also blend all the ingredients with crushed ice instead.) Garnish with a cherry and a pineapple wedge.

INGREDIENTS:

• 2.5 oz Beefeater 24 Gin
• .5 oz Lillet Blanc
• 2 dashes Regan’s No. 6 Orange Bitters

Garnish: Grapefruit twist

Glass: Cocktail

PREPARATION:

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

INGREDIENTS:

• 2 oz Domaine de Canton
• .5 oz Campari
• .5 oz Fresh lime juice
• Tonic water

Garnish: Fresh mint

Glass: Tall

PREPARATION:

Add all the ingredients except the tonic to a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Fill with tonic and garnish with fresh mint.