GreenerU’s recommended cocktails

The Waltham Punch

Teacher’s Pet

Ice
1 ½ ounces of your favorite bourbon
½ ounce sweet vermouth
½ ounce extra-dry vermouth
2 dashes of Angostura aromatic bitters
Maraschino cherry and orange slice

Fill a rocks glass with ice. Pour in your favorite bourbon, the sweet and extra-dry vermouths, and the dashes of bitters. Stir vigorously. Garnish with a maraschino cherry and an orange slice.

Berry Vodka Soda

• 1 ½ ounces vodka
• ½ cup frozen berries, thawed
• Ice
• 1 12-ounce can of seltzer water

Combine all the ingredients except the seltzer water into a shaker, cover, and shake until chilled. Transfer to a glass and top with seltzer.

Negroni Sbagliato (for a crowd)

• • • 1 bottle (750ml) sweet vermouth
    • 1 bottle (750ml) Campari
    • 1 cup assorted seasonal fruit
    • 1 bottle (750ml) prosecco
    • Garnish (optional): grated cinnamon

Pour the vermouth and liqueur into a punch bowl and add large ice cubes or a large ice block. Add the fruit, and top with the prosecco while stirring gently. Garnish with freshly grated cinnamon if using.

Spring Fever

1. 1. • 6 medium-size strawberries, quartered
      • 3/4 ounce elderflower syrup
      • 3/4 ounce lemon juice, freshly squeezed
      • 4 dashes rhubarb bitters
      • 3 ounces sparkling rosé wine, chilled, to top
      • Garnish: lemon wheel

Put the strawberries, elderflower syrup, lemon juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass over ice, and top with sparkling rose.

Crimson King

1. 1. • 1 ounce rye whiskey
      • 3/4 ounce Campari
      • 1/2 ounce Punt e Mes
      • 1/4 ounce Heering cherry liqueur
      • 1 barspoon coffee liqueur
      • Garnish: grapefruit twist

Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a Nick & Nora glass, and garnish with a grapefruit twist.

The French Redhead

1. 1. • 1.5 oz vodka
      • 1 oz Domaine du Canton ginger liqueur
      • 0.5 oz lemon juice
      • Large sprig of rosemary

Combine all ingredients in a cocktail shaker. Muddle rosemary for at least one minute. Shake with ice and strain into a chilled martini glass.

The Smoking Bean

1. 1. • 1 1/2 ounce vodka
      • 1 ounce coffee liqueur (e.g., GlenPharmer’s Bean, a coffee-infused vodka)
      • 1/2 ounce vanilla brandy
      • 1 tbsp half and half

Combine all ingredients in a cocktail shaker with ice and shake vigorously. Pour into a chilled rocks glass or lowball over ice. Using a smoking cloche, place drink on smoking platform and light hickory chips on fire, then cover with glass cloche to allow the smoke to infuse the drink. Serve immediately.

The Necromancer

1. 1. • 3/4 ounce absinthe
      • 3/4 ounce elderflower liqueur
      • 3/4 ounce Lillet blanc
      • 1 dash London-style dry gin
      • 3/4 ounce lemon juice, freshly squeezed

Combine all ingredients into a cocktail shaker with ice and shake vigorously. Pour into a chilled coupe glass and garnish with lemon peel.

The Sun Also Rises

1. 1. • 2 oz rum
      • 1/2 oz Luxardo Maraschino liqueur
      • 1 tsp absinthe
      • 3/4 oz lime juice
      • 1/2 oz grapefruit juice

Combine all ingredients into a cocktail shaker with ice and shake vigorously for 15-20 seconds. Pour into a chilled martini glass.

Devil’s Margarita Martini

1. 1. • 1.5 oz tequila blanca
      • 1 oz triple sec
      • .5 oz lime juice
      • .5 oz red wine

Combine tequila, triple sec, and lime juice in a cocktail shaker and shake with ice. Pour into a chilled martini glass. Using the back end of a spoon, slowly pour the red wine over the margarita to create a float.

Sassy Barbie

1. 1. • 1.5 oz rhubarb vodka*
      • 1 oz lemon juice
      • .75 oz simple syrup
      • 1 dash Woodford Reserve® sassafras and sorghum bitters

Combine ingredients and shake with ice. Pour into a chilled martini glass and garnish with lemon wedge.

*Rhubarb-infused vodka is a simple process of chopping a large stalk or two of rhubarb and combining with 16 ounces of a vodka of your choosing in a Mason jar. Shake vigorously once daily for a week, then strain out rhubarb. Store in refrigerator for the two days it will take for it to disappear, unless you have tremendous willpower.

The Gramophone

1. 1. • 1.5 oz vodka
      • 1 oz Wild Moon birch liqueur
      • 1 oz spiced pineapple shrub*

Combine ingredients and shake with ice. Pour into coupe glass and garnish with lavender.

* To make spiced pineapple shrub, heat 1/2 cup brown sugar with 1 cup sliced pineapple chunks with 1 tsp whole cloves and two cinnamon sticks over medium for 10-15 minutes until caramelized. Add 1 cup of water, bring to a boil, and reduce heat to simmer for 15 minutes. Remove from heat and allow to cool. Add 1/2–1 cup apple cider vinegar to taste, cover, and store in refrigerator for 48 hours. Strain solids.

Pass the Thyme, Honey

1. 1. • 2 oz tequila
      • 1 oz cointreau
      • 3/4 lime juice
      • 3/4 oz grapefruit juice
      • 1/2 oz honey thyme simple syrup*

Combine in cocktail shaker with ice. Serve in chilled margarita glass garnished with lime wheel.

* To make honey thyme simple syrup, bring 1 cup of water to a boil. Add a solid handful of fresh thyme and 1 cup of honey. Turn off heat and allow to steep for 10 minutes. Stir and strain.

Waltham Punch

1. 1. • 6 oz gin
      • 4 oz triple sec
      • 1 1/2 oz raspberry shrub
      • 1 1/2 oz green chartreuse
      • 1 1/2 oz lime juice
      • 1 tsp mint bitters

Shake with ice and serve in a chilled martini glass. Garnish with mint leaf or lime slice. Serves 3–4.

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