„212“ by Don Lee, Please don‘t tell, New York
50 ml Agave Tequila, 25 ml Aperol, 50 ml pink grapefruit juice -/-
shake, strainin highball glass on cubes
„Atlantic Coast Cocktail“ by Alexander Hauck
30 ml Cognac, 30 ml Stones Ginger Wine, 1 dash Absinth,2 dashes Orange Bitters, lemon zest
-/- stir, strain into coupette, zest „sprayed,rimmed, dropped in“
„Bikin Martini“- Gramercy Park Hotel, New York
50 ml Cachaca Pura, 20 ml Passionfruit, 15 ml Limoncello,10 ml lemon, 10 ml simple sirup
-/- shake, fine strain on ice cubes in tumbler
„Hesitation Cocktail“- Harry Craddock, Savoy, London
50 ml Swedish Punch, 30 ml Bourbon, 5 ml lemon
-/- shake, strain in coupette
„Ranglum“- Gonçalo de Sousa Monteiro
50 ml dark rum, 20 ml white rum, 25 ml lime, 20 ml Falernum -/- shake, strain in tumbleron cubes, lime wedge
„Chartreuse Swizzle“revisited by Jamie Boudreau, by Marcovaldo Dionysis,Bourbon and Branch, SF
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
„Paloma“ revisited by Reingold Bar Berlin
50 ml Agave Tequila, breeze sea salt, 150 ml Ting, lime -/-
build in Highball glas on cubes, squeeze lime wedge
„Gin - Red Basil - Smash“ by Jörg Meyer,Le Lion - Bar de Paris, Hamburg
50 ml Gin, 25 ml lemon, 20 ml simple sirup, red basil
-/- muddle very hard, shake, fine strain in tumbler on cubes.
„Richmond Gimlet“ by Jeffrey Morgenthaler
50 ml Gin, 25 ml lime, 25 ml simple sirup 1 mint sprig,
shake with mint, fine strain in tumbler on ice cubes
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