This was our first time hosting and our very first time experiencing it. For the group it was their fifth one. Above is my cocktail that I had created:
The Sloe Poke
2 oz Haymens Sloe gin
1.5 oz St. Germaine Eldeflower Liqueur
0.5 oz mint simple syrup
Splash of soda water
Shake over ice, strain into a coupe, then add the splash of soda water, and garnish with a mint leaf and a luxardo cherry.
John #2: A Pear of Gingers
1.0 oz Old Tom gin
1.0 oz St. Elizabeth Allspice Dram
1.75 oz pear-ginger-apple cider or pear juice
0.5 oz lime juice
Shake over ice, strain into a coupe, and garnish with an orange peel.
2.0 oz gin
0.5 oz Luxardo Maraschino
0.5 oz oz lemon juice
0.75 oz Creme Yvette
Combine gin, Luxardo, and lemon juice, shake with ice, stain into a couple. Slowly pour Creme Yvette down the inside of the glass so it pools in the bottom. Garnish with a Luxardo cherry and a paper airplane.
Holly: Chinese 5-Spice Sazerac
2.0 oz bourbon (used Jefferson’s)
0.5 oz homemade Chinese 5-spice syrup*
Glass rinse of absinthe
2 dashes orange bitters (used Fee Brothers)
Coat the inside of a rocks glass with a splash of absinthe. Combine Watershed bourbon, Chinese 5-spice syrup, and bitters. Stir to incorporate. Add ice, and garnish with an orange peel and a cinnamon stick, or fresh-picked autumn maple leaf.
*Chinese 5-spice syrup:
Add 1.5 tbs Chinese 5 spice to 1 pint of simple syrup, shaken vigorously while hot to incorporate
Laura: New York Shrub
0.5 cup Balsamic Vinegar Reduction*
1.5 oz Rittenhouse Rye
0.75 oz Fresh Lemon Juice
1.5 oz Simple Syrup
*Pour balsamic vinegar into small saucepan, bring to a boil. Let simmer until reduced by half, about 10 minutes. Let cool to room temperature.
Pour rye, lemon, simple syrup, and 1 barspoon of balsamic reduction into a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into a coupe or over ice.