Combine all ingredients (except orange flower water) into a mixing glass with ice and stir. Serve on the rocks or up. Dash on orange flower water, add garnish.
Mary Have Mercy
1.5oz Letherbee Gin
2 dashes Rosemary Tincture
Garnish: Rosemary Sprig
Add all ingredients into a mixing glass with ice and stir until chilled. Strain into a coupe and enjoy!
Last Leaves of Autumn
2oz Camus Cognac VSOP Borderies
1oz Chai Tea Infused Cocchi Vermouth di Torino
.5oz Demerara Simple Syrup
.5oz Fresh Cranberry Juice
1 Egg White
Garnish: Dash of Cinnamon
Add all ingredients into a shaker, then shake without ice. Once the egg white has emulsified (foamed) add ice into shaker and shake until chilled. Strain into a coupe glass, and garnish with a dash of cinnamon.
How to Make:
Chai Tea Infused Cocchi Vermouth di Torino
750ml Bottle of Cocchi Vermouth di Torino
4tbsp of Loose Chai Tea
Add the loose tea leaves directly into the bottle and seal. Shake bottle occasionally throughout infusion time which should be 3-4 days or until taste. At the end of infusion time, using a sieve or paper filter, strain out tea leaves from vermouth.