Riffs & Reshakes
These recipes are either reshakes of some of my favorite classics, both contemporary and classic, that I have photographed, or are my takes on something that has already been done. Here, you will see some of my favorites like the Gold Rush, French 75, and riffs on the Old-Fashioned, Negroni, and much more.
2 oz Monkey 47 Gin
.25 oz Blackberry-Rosemary Syrup
2 Dashes Lavender Bitters
Garnish: Lemon Twist
Method: combine all ingredients in a mixing glass; stir until chilled and diluted and strain into rocks glass over large cube. Garnish with lemon twist, and serve.
1 oz Gin
.5 oz Lime
.5 oz Genepy
.5 oz Maraschino
Garnish: fresh thyme and lime wheel
Method: add thyme sprig into rocks glass and burn with torch; while the thyme burns, add the ingredients in a shaker with ice and vigorously shake until chilled; pour contents of shaker (with ice) into rocks glass to extinguish the burning thyme; garnish with fresh thyme sprig.
Originally created by: Sother Teague
1 oz Gin
.5 oz Lemon
.5 oz Rosemary Syrup
2-3 oz Champagne
Garnish: Lemon Peel & Rosemary
Method: Mix all ingredients (except for champagne) in shaker. Shake, strain into champagne flute, top off with bubbles, garnish, and sip.
1.5 oz Tequila
.75 oz Lime
.5 oz Applewood-Smoked Agave Syrup (can also use traditional agave syrup)
Topped with Fever Tree Bitter Lemon Tonic & splash of Mezcal
Garnish: Lemon zest and twists / sugar-salt rim
Method: Include all ingredients except tonic water into shaker. Shake until chilled and strain into glass over rocks. Add tonic and garnish.
1.75 oz Spanish Brandy @torres15oficial
.5 oz Lemon
.5 oz @torres15oficial Orange (Cointreau is a fine substitute)
.5 oz Demerara Syrup
.25 oz Maraschino Liqueur
Garnish: Lemon twist (optional sugar rim)
Method: combine all ingredients in shaker; shake until chilled and serve up with garnish.
1.5 Gin (I used Sipsmith)
.75 oz Sweet Vermouth
.25 oz Luxardo Maraschino
.25oz Fernet Branca
1 Dash of Aromatic Bitters
Garnish: Fresh Mint Sprig
Method: combine all ingredients in a mixing glass and add ice; stir until chilled and serve up with garnish.
1.5 oz @standardwormwooddistillery Rye
.5 oz Mezcal
.25 oz Demerara Syrup
2 Dashes Aromatic Bitters
2 Dashes Peychaud’s
Garnish: orange peel
Method: combine all ingredients in a mixing glass and add ice; stir until chilled, then serve in rocks glass over ice; express orange peel for aroma and garnish.
2 oz Bourbon
.75 oz Lemon
.75 oz Honey Syrup
Garnish: lemon twist
Method: combine all ingredients in a shaker with ice; shake until chilled and serve in rocks glass over ice with garnish.
2 oz Rye (100 proof)
.25 oz Apple/Cinnamon Syrup
2 dashes Angostura Aromatic
1 dash Angostura Orange
Garnish: Apple slice, smoking cinnamon stick
Method: combine all ingredients in a mixing glass and add ice; stir until chilled, and serve over large ice cube with garnishes.
2 oz Bulleit Rye
1 oz lemon
.5 oz orange juice
.5 oz Demerara syrup
1 egg white
Garnish: orange wheel
Method: Include all ingredients (excluding ice) into shaker. Dry shake for 20 seconds, then add ice. Wet shake (with ice) until chilled, double-strain into double-rocks glass and garnish with lemon zest and orange wheel.