GreenerU’s recommended cocktails

The Waltham Punch

The French Redhead

• 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 1/2 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

• 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

• 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

• 1.5 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

• 1.5 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

• 1.5 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

• 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

• 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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