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Gary Cartwright
Ingredients:
4-6 mint leaves
1 3/4 oz bourbon
3/4 Citronge or other quality triple sec
splash sweetened lime juice
Rip and lightly crush mint leaves in a shaker tin with spoon or whatnot, then add lots of ice, the spirits and lime. Stir well, until tin dews up, and strain carefully over ice, with a lime twist or wheel garnish.
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Matt Hamlin
Ingredients:
1 oz Mezcal (Del Maguey Chichicapa)
.5 oz Dry Vermouth (Dolin Dry)
.5 oz Sweet Vermouth (Dolin Sweet)
1.5 bar spoons Maraschino (Luxardo)
Stir all ingredients over ice. Strain into a chilled cocktail glass.
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