By Lara Creasy
Not sure where to start when rethinking a cocktail classic? Try one of these to get a feel for how to update these retro drinks for the current times.
Bar Blanc’s Grasshopper
• 6 dashes of Bittermen’s xocolatl mole bitters
• 0.75 oz heavy cream
• 0.25 oz Giffard Menthe Pastille
• 0.5 oz good vodka
• 0.5 oz Tempus Fugit Crème de Cacao
• 0.75 oz Bordiga Centum Herbis
• Mint leaf (garnish)
Combine all ingredients in mixing tin, add ice and shake. Double strain into a Nick & Nora glass and garnish with a mint leaf.
Banana Daiquiri
• 1 ½ oz. Sailor Jerry spiced rum
• ¾ oz. Giffard Banane de Bresil
• ½ oz. lime juice
• Lime wheel (garnish)
Build in a cocktail shaker and add ice. Shake and strain into a chilled coupe. Garnish with a small bit of crushed ice and a lime wheel. (Formerly on the menu at Beetlecat)
