Old Fashioned Recipe Index

“Blossoms and Botanicals”

By Fatima Butler
  • 1.5oz Sakura Vermouth
  • 1.5oz Roku Gin
  • Bar spoon Tempus Fugit Kina
  • 2 Dashes Hella Citrus Bitters
  • 2 Dashes Hella Ginger Bitters

Stir over ice. Express lemon peel. Martini glass/coupe.
Garnish: Dehydrated lemon wheel sprinkled with pink sea salt

“1 Part Fancy, 1 Part Dance-y”

By Zach Sapato
  • 1 part Fresh Basil infused Tio Pepe Fino Sherry
  • 1 part Absolut Lime Vodka
  • 2 d Bittercube Orange Bitters

Garnish with fresh basil lead

“Dorothy’s Tea Party”

By Bridget Ramsey
  • 0.5oz. Yellow Chartreuse
  • 1.5oz. Gonzalez-Byass “Tio Pepe” Fino Sherry
  •  1.5oz. Dorothy Parker infused with Rare Tea Co. Jasmine Tea

Stir ingredients over ice, and stain in to a coup. Carnish with 3 drops of lemon oil, and a lemongrass peel.

To make lemon oil – heat .75 cup EVOO in a small saucepot. While the oil is heating up, express and add in the peels of 2 lemons. Heat until a light boil begins, then transfer to an open container with only a few of the peels. Leave covered for 18-24 hours, and then strain.

“South East Movement”

By Chau Tran

Vietnamese Coffee Martini

  • 60ml Gin Mare
  • 40 ml Vietnamese hot drip coffee
  • 20ml condensed milk
  • Shiso leaves  (fresh)

Garnish: none

Method: Add ingredients and tear up shiso leaves. Shake with Ice and strain into a coupette.