My take on the classic, Piña Colada Cocktail, so this was a classic that I did with some tweaking to it to spice things up.. ALCOHOL: 30ml Bacardi, 30ml Malibu, 30ml cream and 30ml of coconut cream with some ice and blended.. (TIP: most people put to much ice in the blender and what happens is that its not consistent with the taste and what happens is that the alcohol breaks down and dilutes even more, so my opinion it should be served slightly liquid but in between a frappe style..)
The Collins McIntosh ($12) owes its crisp taste to Turenne’s house-made apple shrub (fresh-squeezed apple juice and apple cider vinegar) combined with Plymouth gin and yellow chartreuse. Spiced honey and cardamom bitters add warmth, as does the bar’s wood-burning stove.
Cucumber Ginger Lemonade - Combine in a glass 1.5 oz vodka, 1 Tbsp agave nectar, 3 cucumber slices, juice of one lemon, freshly shaved ginger root, and water. Stir, serve over ice and garnish with lemon rind.
Cute as Hell (a.k.a. the Peggy). 1 1/2 ounces Hudson Manhattan Rye Whiskey 1/2 ounce Solerno Blood Orange Liqueur 1/4 ounce Art in the Age Snap (gingersnap-flavored liquor) Just under 1/4 ounce Bittermens Hellfire Habanero Shrub 1 quick shake Angostura bitters 2 orange wheels 2 teaspoons white sugar Sugar in the Raw for rimming glass