„212“ by Don Lee, Please don‘t tell, New York „Chartreuse Swizzle“revisited by Jamie Boudreau, by Marcovaldo Dionysis,

50 ml Agave Tequila, 25 ml Aperol, 50 ml pink grapefruit juice -/- shake, strain Bourbon and Branch, SF
in highball glass on cubes 60 ml Green Chartreuse, 45 ml pineapple juice, 30 ml lime, 15 ml Falernum -/-
build in highball glass, add crushed ice, swizzle until glass frosts
„Atlantic Coast Cocktail“ by Alexander Hauck
30 ml Cognac, 30 ml Stones Ginger Wine, 1 dash Absinth, „Paloma“ revisited by Reingold Bar Berlin
2 dashes Orange Bitters, lemon zest -/- stir, strain into coupette, zest „sprayed, 50 ml Agave Tequila, breeze sea salt, 150 ml Ting, lime -/-
rimmed, dropped in“ build in Highball glas on cubes, squeeze lime wedge
„Bikin Martini“- Gramercy Park Hotel, New York
„Gin - Red Basil - Smash“ by Jörg Meyer,
50 ml Cachaca Pura, 20 ml Passionfruit, 15 ml Limoncello,
Le Lion - Bar de Paris, Hamburg
10 ml lemon, 10 ml simple sirup -/- shake, fine strain on ice cubes in tumbler
50 ml Gin, 25 ml lemon, 20 ml simple sirup, red basil
„Hesitation Cocktail“- Harry Craddock, Savoy, London -/- muddle very hard, shake, fine strain in tumbler on cubes.
50 ml Swedish Punch, 30 ml Bourbon, 5 ml lemon
-/- shake, strain in coupette „Richmond Gimlet“ by Jeffrey Morgenthaler
50 ml Gin, 25 ml lime, 25 ml simple sirup 1 mint sprig,
„Ranglum“- Gonçalo de Sousa Monteiro shake with mint, fine strain in tumbler on ice cubes
50 ml dark rum, 20 ml white rum, 25 ml lime, 20 ml Falernum -/- shake, strain in tumbler
on cubes, lime wedge
w w w. t r a v e l i n g - m i x o l o g i s t s . n e t
„Holland House Cocktail“ revisited by Philip Duff,
door 74, Amsterdam
50 ml Genever, 20 ml french Vermouth, 10 ml lemon,
5 ml Maraschino, lemon zeste -/- shake, strain in coupette, lemon zeste -
sprayed, rimmed, dropped in
„Garden & Tonic“by Naren Young and Wayne Collins
50 ml Gin, 20 ml Maraschino, 2 dashes Celery Bitters,
1 slice of cucumber, 5 fresh mint leaves, lime wedge, fill up with Tonic Water -/-
build in highball glass on ice
„Penicilin“ by Sam Ross, MLK & HNY / Little Branch NY
60 ml blended scotch, 20 ml lemon, 20 ml ginger-honey sirup, float: 5 to 10 ml
Islay Malt -/- shake, strain in tumbler on ice cubes, float Malt
„Szechuan Daiquiri“ by Bastian Heuser
60 ml rum, 20 ml lime, 20 ml simple sirup, 2 barspoons Szechuan pepper -/-
muddle, shake, fine strain in coupette
w w w. t r a v e l i n g - m i x o l o g i s t s . n e t
„Snap Dragon“ - Montegomery Place, London
45 ml Tequila, 25 ml elderflower cordial, 20 ml lemon,
seedless green grapes, lemon zest -/- muddle, shake, fine strain in highball
glass, lemon zeste - sprayed, rimmed, dropped in
„Trident“ by Robert Hess / ZIG ZAG Cafe, Seattle
30 ml Aquavit, 30 ml Cynar, 30 ml Fino Sherry, 2 dashes Peach Bitters, lemon
zest -/- stir, strain in tumbler on ice cubes, lemon zest - sprayed, rimmed,
dropped in
Tommy‘s Margarita - Julio Bermejo - Tommy‘s SF
60 ml Agave Tequila, 25 ml Lime, 20 ml Agave Sirup -/-
shake, strain in tumbler on ice cubes
Nickel Manhattan - Toby Maloney, Violet Hour, Chicago
50 ml Rye, 25 ml French Vermouth, 25 ml Punt et mes, 1 dash Peychauds -/-
rinse glas with Kilka Kümmel, stir, strain into rinsed glass, add cocktail cherry