Dill-Infused Vodka
1.5 oz. of Ketel One vodka
1 handful of dill, with or without seeds, washed and dried thoroughly
Open the Ketel, stuff in the dill, and close the bottle. After two or three days, you’ve got dill-infused vodka. Try to extract the dill from the bottle, or pour the infusion into a fresh, clean bottle; otherwise the dill flavor will become overpowering.
Blood Orange Manhattan
1.5 oz. Bulleit Bourbon
0.25 oz. Cragganmore Distillers Edition
1.25 oz. Stirrings Blood Orange Mixer
1 dash(es) Stirrings Blood Orange Bitters
0.25 oz. sweet vermouth
1 dash(es) wild hibiscus syrup
1 piece(s) cherry
Use a rocks glass. Mix in a shaker with ice, Shake and strain into a chilled cocktail and garnish with a cherry (optional).
Hot Tanqueray Cider
1.25 oz. Tanqueray London Dry Gin
0.5 oz. fresh lemon juice
0.5 oz. simple syrup
3 dash(es) bitters
0.5 oz. hot apple cider
Use a coffee mug. Build cocktail in a tall clear glass mug, top with hot apple cider. Stir and garnish with a cinnamon stick. Optional twist, add a little whipped cream and cinnamon on top.
