Created by Danielle Tatarin of The Designer Cocktail Company, and featured in British Columbia 'Taste' magazine in an article for signature wedding cocktails. In a cocktail shaker with ice, shake up the vodka, absinthe, coconut water syrup and the lemon bitters. Strain into a chilled champagne flute and top up with champagne. Garnish with some grated lemon zest and serve. ...
Created by Danielle Tatarin of The Designer Cocktail Company, and featured in ...
Muddle the basil leaves and the lemon bitter in the glass and add crushed ice. Pour the gin, the peach liqueur then the rose lemonada soda. Stir gently and serve. ...
Muddle the basil leaves and the lemon bitter in the glass and add crushed ice. ...
Use a bar spoon to create separate layers of the liquids in the shot glass. Start with half a shot of violet syrup, then pour some drops of lemon bitters to create a thin border between the syrup and the next layer. Float half a shot of bourbon on top, and serve. ...
Use a bar spoon to create separate layers of the liquids in the shot glass. ...
Rating: 2.62 / 5
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