The Museum of Sex reveals how they're adding heat to happy hour.
Ingredients
- 1 1/2 oz. rose-infused London Dry Gin
- 3/4 oz. Campari
- 3/4 oz. Dolin Rouge
- drop of rose oil
- crystalized rose petal
Preparation
Stir in shaker and strain in coupe glass. Garnish with crystalized rose petal and drop of rose oil.
Ingredients
- 2 oz. thyme-infused pisco
- 3/4 oz. sarsaparilla syrup
- 3/4 oz. lemon juice
- 3/4 oz. egg white
- 3 dashes chocolate bitters
- 1 thyme sprig
Preparation
Combine ingredients in shaker. Add ice and shake vigorously, emulsifying the egg white. Strain in coup glass and garnish with fresh thyme sprig.
Ingredients
- 2 oz. cardamom and saffron-infused mezcal
- 3/4 oz. cynar
- 3/4 oz. Royal Combier
- 1/2 oz. fresh lime juice
- 1/2 oz. simple syrup
- green cardamom seed pods
Preparation
Mix all ingredients in shaker with ice. Shake vigorously and strain in rocks glass over ice. Garnish with green cardamom seed pods.
Ingredients
- rye whisky
- licorice syrup
- Peychaud's Bitters
- Angostura Bitters
- absinthe
- 1 lemon chip
Preparation
First, rinse or spray a rocks glass with absinthe. Add ice to glass. Add rye whisky, licorice syrup and both bitters in a cocktail shaker and shake. You can modify the amount per ingredient to suit your taste. Pour drink into glass. Garnish with a lemon chip.
Ingredients
- Orgeat (almond syrup)
- blackberry liqueur
- brut sparkling wine
Preparation
First pour almond syrup in a flute, followed by blackberry liqueur and then brut sparkling wine. You can modify the amount of each ingredient to suit your taste. The result should be in layers.