2.0 oz añejo tequila. .75 oz jala basil syrup .5 oz cointreau 0.25 oz fresh lime juice. Jala basil syrup: ( 3/4 gallon) 1200 g sugar 2000 g lime juice 40 g Thai chilies 60 g Serrano peppers 440 g basil leafs no stems Bring lime juice and sugar to simmer, add peppers and basil, let cool down, strain. Basil salt. Ground up dehydrated basil and mix with same amount of salt.

Recipe found in Death and Co Cocktail Codex 📖 credited to David Tarby This felt like a cozy warm flannel shirt on a cold day. Lots of little measurements but the effort is well worth it. All the component melt together in harmony. Baked apples 🍎, pears 🍐, vanilla cream, pumpernickel bread, slightly burnt butterscotch, humidor, maple and oak, bitter cacao, peanuts 🥜, dried fruit leather, baking spices (mainly cinnamon), with a long fruity espresso ☕️ finish. Take your time with this one as the flavours continue to evolve as the ice melts. You can almost feel the leaves changing colour 🍁 Autumn Old Fashion ½ oz (15ml) Rye Whisk(e)y ½ oz (15ml) Apple Brandy ½ oz (15ml) Armagnac ½ oz (15ml) Scotch 1 barspoon (5ml) Maple Syrup 2 dashes Chocolate Bitters 1 dash Angostura Bitters

Recipe found on Kindred Cocktails credited to Joshua Perez. Cinnamon must be in the air as a see it everywhere including in this elevated tequila old fashioned. Yes the template is there. Spirit (mezcal and tequila), sugar (Drambuie and cinnamon syrup), bitters(orange 🍊), water (ice 🧊 ) There are layers of flavour as this is sipped. Roasted agave spirt leads with grassy, peppery, salty notes intermingled with minty fruity oaky smoke 💨. Sweet cinnamon candied apple 🍎, malted cereal, orange 🍊 and lemon 🍋 peel, runny honey 🍯. On the next sip the layers flip. Delicious evolution while’s maintaining a salty peppery spice finish long into the aftertaste 😋 Make one, get comfortable and enjoy sipping. Clavo Oxidado 1.5 oz (45ml) Reposado Tequila ½ oz (15ml) Mezcal 1 barspoon (5ml) Drambuie 1 barspoon (5ml) Cinnamon Syrup 2 dashes Orange Bitters Lemon Twist

Recipe found in David Lebovitz Drinking French book 📖 Meant to be served up, it screamed to me for a tropical dressing using a tiki style tumbler. Pineapple 🍍 front and centre with gong and sweet vermouth backdrop. The Campari added a nice bitterness lightening the overall libation and lingering with the pineapple for several seconds in the aftertaste. 😋 As I sipped it popped into my head this could be a gin version of the Jungle Bird. For some reason this thought further enhanced the enjoyment of the drink. A Is For Ananas 1 oz (30ml) Dry Gin 1 oz (30ml) Pineapple Juice ¾ oz (22.5 ml) Sweet Vermouth ¾ oz (22.5ml) Campari Fresh Mint

Recipe found on Difford Guide Sage is growing faster than we can use, even in the cooler weather. Sure the ask for a sprig of sage for the garnish was likely 2-3 leaves, but I decided to go overboard. 😂 The libation is exactly as the name implies. A tart, layered citrus flavours from pith, oil, juices. Spiced with gin, mint and vanilla beans. Though the sage adds aroma near the end it had imparted some flavour to the cocktail. A very refreshing drink 😋 The Lemon Peel 1.5 oz (45ml) Dry Gin ½ oz (15ml) Limoncello ¼ oz (7.5ml) Liquore Strega ¾ oz (22.5ml) Grapefruit Juice ¾ oz (22.5ml) Fresh Lemon Juice ¼ oz (7.5ml) Rich Simple Syrup 1 dash Orange Bitters Garnish Sage Sprig