The New Bitter
So, So Many Orange Liqueurs

This Summer's Top Trio: Mint, Lime, and Bubbly

From the Mojito to the Luxury Mojito to the Old Cuban (recipe) to the New Cuban and other new drinks: My latest piece for Tasting Table San Francisco traces the evolution of cocktails with the trio of lime, mint, and champagne. There's even a recipe for The Whaler from Brooke Arthur of Prospect.

And here's the recipe for The Ginger's Trois by Erick Castro of Rickhouse- easy and refreshing! 

Ginger’s Trois
by Erick Castro of Rickhouse

1.5oz Plymouth Gin
 .75oz Lime Juice
 .75oz Simple Syrup 
 .5oz Ginger Solution (equal parts ginger puree, sugar, and hot water)
 6-8 Mint leaves
1 ounce Sparkling Wine
Mint Leaf for garnish
1 dash Angostura bitters

Shake first five ingredients over ice and strain into a large coupe glass. Top with sparkling wine and garnish with a mint leaf and a dash of Angostura bitters. 


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Alex Smith

here's one that's tasty:

Hemingway Revolver

1 oz Aged Rum (Appleton Extra or Cruzan Single Barrel)
1/2 oz Maraschino
1/2 oz Pomelocello
1/2 oz Lime Juice
3-4 leaves mint
2 oz. Cava

Muddle mint & lime juice. Combine all but cava, shake w/ ice & double strain into flute glass. Top w/ cava. Garnish w/ one fresh slapped mint leaf.

note: Pomelocello is limoncello made w/ grapefruit

Camper English


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