Angry Mussels SammyJ Style-
BARE BONES POMEGRANATE
Light-Headed “Low-Carb” (more…)
Here is a cocktail that has enjoyed a comeback from the dusty back pages of 1930’s bartender manuals. The Corpse Reviver #2 is purported to raise the dead (or at least console the hungover). Make sure the lime juice is fresh, the acidity really keeps everything in check:
Corpse Reviver #2
- 1 ounce gin (we use Citadelle)
- 1 ounce Lillet
- 1 ounce fresh lemon juice
- 1 ounce Cointreau
- 1 drop absinthe or pastis
Add all ingredients to a cocktail shaker; fill with ice and shake well.
Strain into a chilled cocktail glass. Garnish with a cherry.
Here at South Lyndale, we love classic cocktails made with quality ingredients. North Shore is a tiny batch company, specializing in hand crafting artisanal spirits. Here is their take on the infamous Moscow Mule:
History: Created in the 1940’s, taught Americans how to drink vodka. Originally served in a copper mug.
- 2 oz North Shore Vodka
- 1/2 lime
- Ginger Beer (we use Barrits)
Fill tall glass with ice.
Press lime into glass, and drop lime half into glass.
Add vodka, and top with ginger beer. Stir quickly with bar spoon.
Here’s one from our buddies at Bittercube, a hot cocktail to shake the final dregs of winter:
Bittercube’s signature get toasty cocktail.
- 1 ounce Buffalo Trace Bourbon
- 1 ounce Paul Masson Brandy
- 4 ounces hot water
- 1 tablespoon honey
- 1 stick cinnamon
- 2 pieces clove
For garnish, express a lemon peel over the drink and discard.
Preheat a glass mug.
Build cocktail in shaker, then pour into hot glass and garnish