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

Recipe found in Clapham Cocktails The Dubonnet Cocktail Book 📕 Recipe calls for lingonberry syrup/jelly, which I subbed for a more local (aka easier to get) Saskatoon Berry. This brought crabapple, almond, blueberry 🫐 flavours. Another option would be cranberry. So even if you are missing one ingredient there are alternatives which will still result in a great cocktail. As for the bourbon 🥃 I reached for a local whisky made with 8 grains bringing a nice depth of complex flavours. The first sip was a pleasant toast and jam profile. Further sips had the baking and grain spices, woody oak, leather, bitter berries, blanched walnuts, with a long finish of mulled wine and berries. Through it all the jammy profile never disappears 😋 1886 Cocktail 2 oz (60ml) Bourbon 1 oz (30ml) Dubonnet Barspoon Lingonberry Syrup Dash Boker’s Bitters

Recipe found on diffords guide created by Simon Difford. Imagine eating a pear 🍐 crumble/cobbler/crisp sitting by a fire 🔥 and you would be very close to what this libation is. Slightly sweet with various pear/orchard fruit flavours (baked, fresh, with skin), hints of cereal/oats, dough, brandied fruit, vanilla, laced with smoke. 😋 Perfect for the colder fall evenings. What A Pear 1.5 oz (45ml) Pear Liqueur ½ oz (15ml) Poire Eau-de-Vie ⅓ oz (10ml) Peated Scotch Whisky ⅓ oz (10ml) Fresh Lemon Juice ¾ oz (22.5ml) Pear Juice 4 drops Saline Solution

The 1950’S Don The Beachcomber version. August 30 is the official Mai Tai day. The traditional recipe of rum, lime, orange liqueur created by Trader Vic. There are countless versions, heck just changing the rum(or rums) can be a lifetime of exploration. Don’s version here is closer the a Zombie (in my eyes that is) with the absinthe, bitters and Falernum. What ever you want to call it, this is a delicious drink. Hearty thick molasses, baking spices, clove, layering citrus 🍊 🍋‍🟩 , overripe bananas 🍌 and mangoes 🥭 , hints of liquorice root, coconut husk 🥥, old leather. 😋 However you enjoy your Mai Tai the long weekend is the best weekend to enjoy! Mai Tai 1950’S Don The Beachcomber Bersion ¾ oz (22.5ml) Fresh Lime Juice 1 oz (30ml) Fresh Grapefruit Juice ½ oz (15ml) Cointreau (sub local ) ¼ oz (7.5ml) Falernum 1.5 oz (45ml) Dark Jamaican Rum 1 oz (30ml) Gold Cuban Rum (sub Diplomatico) 6 drops Pernod/Absinthe 1 dash Angostura Bitters (sub Bittermens )