Tequila Sundog Sour
2 oz. tequila (try Don Julio Reposado)
1 oz. lemon juice
½ oz fireweed or cranberry simple syrup
1 egg white (optional)
6 drops FPJ Fireweed Bitters
Fireweed flowers (fresh or dried) or orange twist
Place all ingredients except flowers in a cocktail shaker with no ice. Dry shake, vigorously, to emulsify egg white. Add ice to cocktail shaker and shake again. Strain into a chilled coupe or cocktail glass. Garnish with flowers or an orange twist.
1 ½ oz vodka
½ oz crème de Cassis
3 dashes rose water
4 oz soda water
5-7 drops Rosehip Bitters
Wild rose petals
Stir ingredients in a mixing glass filled with ice. Strain into a highball or rocks glass with fresh ice, and garnish with rose petals.
Northern Ginger (mocktail)
Recipe yields approximately 11 servings
Make this batched-up mocktail in a 2-litre pitcher; in the pitcher, combine:
- 5 ½ oz simple syrup
- 5 ½ oz fresh lemon juice
- 6 cups plus 7 oz ginger ale
- ½ tsp FPJ Cucumber-Mint Bitters
- Handful of fresh mint leaves
Keep the pitcher refrigerated (do not add ice to pitcher). Stir very gently before serving. Pour the mocktail into tall glasses filled with ice, and garnish each with several mint leaves.
This tiki cocktail is a circa-1946 Trader Vic recipe, and there are a multitude of variations if you look around… It is well-known for being served in a large, volcano-styled bowl, with a multitude of straws, but this version makes one serving and is thus more pandemic-friendly. Even better, you can splash a little overproof rum onto the drink and light it on fire before serving it! I have a played with the ratios a tiny bit, and I’ve added Solstice Bitters to balance some of the sweetness from the OJ and orgeat. It is pictured here in a tiki cup that embodies my feelings toward 2020, and with this, I bid last year farewell!
2 oz white rum
2/3 oz Cognac
1 2/3 oz orange juice
1 oz lemon juice
2/3 oz orgeat syrup
10 drops FPJ Solstice Bitters
Several sprigs of fresh mint, or edible flowers
Add all liquid ingredients to a cocktail shaker filled with ice, and shake well. Strain into a tiki mug or highball glass filled with ice. Garnish as wildly as you like, and serve with a tiki-themed swizzle stick and a straw.