Fresh mint and anise-flavored absinthe combine over crushed ice for a pleasantly refreshing cocktail. This recipe was developed by astrologer/bartender Patricia Clarke Hippolyte especially for Aquarius as part of our Mixstrology series.
Grapefruit Rosemary Mule 2 ounces vodka 2 ounces freshly squeezed pink grapefruit juice (That’s about ½ a grapefruit.) ½ ounce tablespoon) fresh lime juice 3 ounces chilled ginger beer (I like Barritts or Reed’s) 1 sprig fresh rosemary
Manhattan In the early a "cocktail" connoted a drink mixed with bitters. The recipe for this one, which first appeared in Issue comes from Keen's Steakhouse in Manhattan. I actually prefer mine on the rocks.