Brown Derby
Serves 1.
Note: From Adam Gorski of La Belle Vie.
• .75 oz. (1 1/2 tbsp.) honey syrup (see below)
• 1.5 oz. (3 tbsp.) bourbon
• 1 oz. (2 tbsp.) fresh grapefruit juice
• 2 dashes Bittercube Jamaican #2 bitters
Directions
To make honey syrup: Combine equal parts honey and hot water. Cool before using.
To make drink: With ice, shake together honey syrup, bourbon, grapefruit juice and bitters. Strain into a cocktail glass.
Nutrition information per serving:
Calories 160 Fat 0 g Sodium 1 mg
Carbohydrates 16 g Saturated fat 0 g Calcium 3 mg
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
San Joaquin Southside
Serves 1.
Note: To make simple syrup, combine equal parts sugar and water, and heat until sugar is dissolved. Cool before using. From Nikola Govich of Saffron.
• 2 oz. (1/4 c.) Fresno pepper-infused London dry gin (see below)
• 8 fresh mint leaves
• .75 oz. (1 1/2 tbsp.) fresh lime juice
• 1 oz. (2 tbsp.) simple syrup (see Note)
• 1 dropper Bittercube orange bitters
• Angostura bitters, for garnish
Directions
To make Fresno pepper gin: Remove stems and seeds from 5 to 7 peppers. Cut in half the long way and add to a 750-milliliter bottle of gin. Let sit for three days, agitating daily, and strain out the peppers.
To make drink: Place mint leaves in a shaker and add the lime juice, simple syrup and orange bitters. Shake with ice and double strain into a cocktail glass.
Garnish with a few drops of Angostura bitters on the drink’s surface.
Nutrition information per serving:
Calories 190 Fat 0 g Sodium 1 mg
Carbohydrates 16 g Saturated fat 0 g Calcium 3 mg
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
