Shook everything but the cachaça without ice. Added the ice and cachaça and shook, then strained. Nice and smooth.
————-1 1/2 oz. Bulleit Rye 3/4 oz. lemon juice 1/2 oz. strawberry simple syrup 1/2 oz. Lucid Absinthe 2 dash Angostura bitters
Shook all but the bitters with ice. Double strained into a glass. I think I’d like this better with a little less absinthe, although it grew on me…anise taste at the front, finishes with the strawberry.
————-2 oz. Grand Patron Platinum Tequila (this is overdoing it, but it was the only silver I had) 1/2 oz. lemon juice 3/4 oz strawberry simple syrup 10 black peppercorns
Muddled the strawberry simple syrup and the peppercorns, then added the rest of the ingredients and shook over ice. The Fresa Catrina was tasty…the pepper and the sweetness went really well together.
————-2 oz. Averna Amaro 3/4 oz. lemon juice 3/4 oz. strawberry simple syrup
Shook all over ice, double strained into a glass. The strawberries mellowed out the bitterness of the Averna (which is already relatively mellow as far as Italian bitter liqueurs go). I liked this one. Simple and tasty.
————-2 oz. Bulleit Bourbon 3/4 oz. St. Elizabeth Allspice Dram 1/2 oz. lime juice 1/2 spoonful of simple syrup 2 dash Angostura bitters
Shook all ingredients over ice, double strained into a glass.
These cocktails were based on the recipes found at Cocktail Virgin:
The Lion’s Tail recipe was posted by Derek Brown of The Passenger and Columbia Room over at The Atlantic.