Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!
In a mixing tin, muddle the snap pea pods, cucumber slices, dill, and preserved lemon, along with the St. Germain.
Add ice, the sake, limoncello, and lemon juice.
Shake well and double strain into a cocktail glass filled with fresh ice.
Add a splash or so of soda and garnish with a pea tendril and a dill blossom.
Blood Orange Armagnac Sidecar
This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.
This cocktail is a great alternative to a traditional margarita and a great way to broaden your horizons with tequila. Using strawberries and tequila, this drink is a fun fiesta version of the classic gin sour.
This version of the Long Island Iced Tea is warmed up with a fall-flavored theme. Subbing barrel-aged gin, honey-infused vodka, and aged rum makes for a richer flavor profile. All of these flavors marry perfectly with sparkling cider. The result is a crisp, bright, cozy cocktail that is still deceptively on the strong side.