Here he remembers that magical night in the African bush…

WHITE MISCHIEF

INGREDIENTS

2 oz Milagro Reposado Tequila
3/4 oz pear puree
1/2 oz fresh lime juice
1/2 oz agave nectar
mezcal
Tarragon

MIXING NOTES

Combine the tequila, pear puree, lime juice and agave nectar in a cocktail shaker. Spray the glass with the mezcal. Shake and strain into a martini glass. Garnish with a sprig of tarragon. Give the herb a good smack to release the aromas before you place it in the drink.

INSIDER NOTES

As told to Celia Chen by Yusef Austin…When I was in South Africa on a journey in the bush, I went out every morning and night to see The Big 5. After a couple of hours of searching for these beautiful creatures, the sun would be setting, and we would take a cocktail break and chew on biltong( a South African ) jerky. Our guide Marlon had a bit of tarragon and a pear with him and the tequila we had brought from the States. My creative juices started flowing and I created an amazing new cocktail with these ingredients.

The name of the cocktail comes from a book I read on my travels about “White Mischief,” a hedonistic group of wealthy white from the late Twenties and early Thirties. As I sipped on my cocktail and watched the sun setting I was transported back to those days of White Mischief.  All I could do is grin and watch the African sky turn to night.

Over the past 12 years, Yusef Austin has designed creative specialty cocktails for corporate events and private parties in New York and all over the globe. His clients include, celebrity party planner and lifestyle guru Colin Cowie, fashion designer Naeem Khan, Sol Kerzner, and nightlife venues such as the Boom Boom Room.

PHOTO CREDIT:  Courtesy of Yusef Austin

We love accidental masterpieces and the invention of this cocktail is a good example of taking a recipe, playing around and reinventing it in a unique way.  Photographer, writer and lifestyle blogger Emiko Davies shares her recipe for the Raspberry Acetosa Mojito, which was inspired by a framboise syrup recipe found in Pellegrino Artusi’s The Art of Living Well (1891).

According to Davies, “It is a refreshing, reviving syrup, and that little kick of vinegar makes it the perfect base for unique summer cocktails or for jazzing up a berry trifle, some vanilla ice cream or crepes – the options are endless.”

Originally posted on Food52, the mojito recipe was a finalist in their competition for the Best Poolside Cocktail.

RASPBERRY ACETOSA MOJITO

Courtesy of Emiko Davies and Food52

INGREDIENTS

For the Acetosa:
2 ounces fresh raspberries
2 ounces white sugar
2 ounces water
2 tablespoons red wine vinegar

For the Raspberry Acetosa Mojito:
The above quantity of Acetosa
4 glassfuls of ice
1 large lemon, chopped into pieces
4 tablespoons of cane (raw) sugar
8 ounces white rum
soda water
24 fresh basil leaves
A handful of raspberries for garnish

MIXING NOTES
For the Acetosa, place the sugar and water in a saucepan and bring to the boil (stir until the sugar has dissolved). Let the syrup simmer gently for 8 to 10 minutes, until thickened but not caramelized.

In the meantime, squeeze the raspberries through a fine sieve to separate the seeds from the pulp and juice. Discard the seeds and place the juice/pulp in a bowl and set aside. When the syrup has boiled, add directly into the bowl with the raspberries along with the vinegar. You may want to first just add 1 tablespoon, taste, then adjust to your taste. I found 2 tablespoons to be pleasantly acidic while not being overpowering. Set aside and allow to cool. If you make this in larger quantities you can keep this bottled and stored in the fridge for quite some time.

For the mojito, in each glass (a tumbler is the classic glass to use), pound 1 tablespoon of sugar together with ¼ of the lemon and a little splash of soda water to loosen. Fill the tumblers with ice. Add the rum, the raspberry acetosa and fill the rest of the glass with soda water, stopping when you reach ½ inch from the top. Stir carefully with a spoon from the bottom of the glass to the top. Garnish with the basil and a handful of fresh raspberries.

INSIDER NOTES
Davies notes that Artusi’s recipe for this raspberry syrup is unusual because it substitutes red wine vinegar for the typical citric acid.  And, in his typical way, Artusi says to “to taste and see,” instead of give precise quantities, which is part of the charm of using his cookbook and the reason why it inspires experimentation!

PHOTO CREDIT:  Courtesy of Emiko Davies and Food52

With a whiteout blizzard outside (at least on the East Coast), what better reason do you have than to whip up a warming party punch and call the gang over for some indoor festivities?

This 19th Century cocktail named the Chatham Artillery Punch was unearthed by cocktail historian, David Wondrich. It calls for a seemingly random mix of bourbon, cognac, rum and champagne (that somehow reminds us of high school concoctions made with stolen spirits from parents’ liquor cabinets).

Here’s an adapted, pared down version of the recipe that was originally posted in the New York Times. For those looking to lighten up this punch, we found other recipes that included the addition of freshly brewed green tea, orange juice or fruit such as cherries.  You may need to add the extra mixers for self-preservation!

CHATHAM ARTILLERY PUNCH

makes approximately 25 drinks

INGREDIENTS
8 lemons
1 pound superfine sugar
750-ml bottle bourbon or rye
750-ml bottle Cognac
750-ml bottle dark Jamaican rum
3 bottles Champagne or other sparkling wine
Nutmeg

MIXING NOTES
Squeeze and strain the lemons to make 16 ounces of juice.
Peel the lemons and muddle the peels with the sugar.
Let the peels and sugar sit for an hour, then muddle again.
Add the lemon juice and stir until sugar has dissolved.
Strain out the peels.
Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes.
Add the lemon-sugar mixture and the bourbon, Cognac and rum.
Stir and add the Champagne.
Taste and adjust for sweetness.
Grate nutmeg over the top and serve.

INSIDER NOTES
Legend has it that the origins of this cocktail come from the Southern ladies of Georgia who were known to make an afternoon fruit-tea punch.  Unbeknownst to them, the officers of the Chatham Artillery would each spike the punch bowl with their favorite liquor making it a potent cocktail that resulted in many raucous nights of parties.

PHOTO CREDIT: Andrew Scrivani for The New York Times

An oldie but a goodie from Food & Wine, we can’t wait to make Wayne Collins‘ recipe for Indian Summer Punch at our next party.  A sophisticated yet crowd pleasing choice, this drink slowly ushers in autumn flavors and, with the slices of peach, cucumber and green apple, looks great presented in a glass punch bowl.

INDIAN SUMMER PUNCH

makes approximately 24 drinks

INGREDIENTS
One 1-liter bottle gin, preferably London dry
One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
8 ounces St-Germain elderflower liqueur
8 ounces crème de pêche (peach liqueur)
24 ounces Lemon Syrup
16 ounces unfiltered apple juice
32 ounces chilled tonic water
16 ounces chilled sparkling water
Ice
1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish

MIXING NOTES
In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice.
Refrigerate until chilled, about 4 hours.
Stir in the tonic water and sparkling water.
Add ice and garnish with the apple, peaches, cucumber and mint leaves.

INSIDER NOTES
This recipe was originally created by Wayne Collins, an award winning bartender and, according to the New York Times, “A British Cocktail King.”  Collins suggests using premium all natural tonic water.  We like Tonic Water by Stirrings which is made with triple-filtered water, Cinchona Bark extract, a bit of cane sugar and is infused with “Champagne-like” carbonation.

PHOTO CREDIT:  Tina Rupp for Food & Wine

INGREDIENTS
1 1/2 oz Belvedere Pink Grapefruit
1/2 oz lemon juice
1/3 oz Yuzu juice
1/2 oz honey
Dash egg white

MIXING NOTES
Mix Belvedere Pink Grapefruit and honey until the honey is dissolved.
Add the rest of ingredients, except ice and dry shake.
Add ice and re-shake.
Strain into a martini glass.
Drop a little Peychaud bitters onto the foam top.

INSIDER NOTES
Softly aromatic with delicate notes of grapefruit, floral lemon and mandarin, the Pink Yuzu Sour would pair well with white fish, sushi and, in particular soft shell crab.  “It’s an ideal cocktail to serve as an aperitif,” explains Smith.  Try finding yuzu juice at upscale grocers such as Dean and Deluca or at Chef’s Resource online.

PHOTO CREDIT:  Courtesy of Belvedere Pink Grapefruit

Simple to make, this drink has a touch of sweetness with just enough tartness to make it a refreshing compliment to the restaurant’s spicy cuisine.  And, with its bright magenta color, it would make quite a statement as the signature drink at your next fiesta!

INGREDIENTS
1 oz Lowland white tequila (Partida or Herradura)
1 oz blueberry pomegranate juice
1/2 ounce triple sec
juice of half a lime

MIXING NOTES
Combine all ingredients in a cocktail shaker.
Shake hard with ice.
Strain over fresh ice.
Garnish with a few blueberries.

INSIDER NOTES
Created by mixologist Eben Klemm, this cocktail is a celebrity favorite and was recently featured in People Magazine as Jessica Simpson’s drink of choice.

PHOTO CREDIT: Courtesy of Dos Caminos

It would pair well with grilled meat or spicy food. Make a few pitchers of this easy recipe at your next BBQ or outdoor gathering.

INGREDIENTS
6 oz Brooklyn Lager
2 oz Fresh Lemon Juice
2 oz Pear Puree
2 oz Triple Sec
Fresh Fruit

MIXING NOTES
Combine Brooklyn Lager, lemon juice, pear puree, and Triple Sec into a mixing glass.
Slowly stir ingredients together to avoid flattening the beer.
Pour mixture into a pint glass, half lined with ice.
Garnish sangria with fresh fruit.

INSIDER NOTES
Boqueria uses Brooklyn Lager, but any full-flavored beer will work with this recipe. The taste of light beer does not stand up to the taste of the other ingredients. Also, apples and oranges are not obligatory garnishes. Get creative with you own arrangement of seasonal fruit.

PHOTO CREDIT:  Courtesy of Boqueria

INGREDIENTS
1 1/2 oz  Milagro Reposado
3/4 oz  Bols Triple Sec
1 oz  Lime Juice
3/4 oz  Simple Syrup
1/4 oz  Egg Whites
3 Slices Cucumber
6 Cilantro Leaves

MIXING NOTES
Muddle cucumber and cilantro in a mixing glass.
Pour remaining ingredients, shake well with ice.
Strain into a pre-chilled cocktail glass.
Garnished with a thin cucumber slice.

INSIDER NOTES
“El Pepino” means the cucumber, the focus of this refreshing cocktail.  The mix of cilantro, cucumber and lime juice makes this a superb palate opener. This cocktail also uses Milagro Reposado, an aged tequila that has tasting notes of wood and agave.

PHOTO CREDIT:  Courtesy of Milagro

Here we share the classic recipe for the Treetini.

INGREDIENTS
2 oz VeeV Açaí Spirit
¾ oz agave nectar
4 lime wedges
6 mint leaves
Club soda

MIXING NOTES
Tear and slap mint leaves to release oils.
Drop mint leaves into the shaker.
Add all ingredients (except soda) and shake well.
Strain into a chilled martini glass.
Top with club soda and stir.
Garnish as desired.

INSIDER NOTES
The world’s first açaí spirit, VeeV is striving to plant 10,000 trees in the month of April through the Treetini campaign.  Participating establishments  such as Gotham Bar & Grill (New York, ), Relax Lounge (Chicago), and Shanghai 1930 (San Francisco) will feature their own original Treetini recipes, some which can be viewed on the cocktail’s web site.

PHOTO CREDIT:  Courtesy of VeeV Açaí Spirit

Rosangel, Gran Centenario’s Hibiscus infused resposado tequila, is the basis for this blush colored cocktail which is brimming with floral notes and citrus fruit.

For a modern and elegant look, pour the Springtime Sangria from a glass pitcher into tall chilled glasses filled with ice.

Serves 8

INGREDIENTS

½ bottle of ROSANGEL
½ bottle of White Wine
½ cup of White Sugar
1 oz Orange Juice
2 oz Cranberry Juice
2 Oranges (sliced)
1 Lemon (sliced)
1 Lime (sliced)
1 Bunch of Grapes (sliced)
1 Apple (diced)
½ liter of Club Soda

MIXING NOTES
Pour Rosangel, white wine, cranberry juice and orange juice into a pitcher.
Stir in sugar until dissolved.
Squeeze citrus fruit in pitcher and place fruit inside.
Add sliced grapes and diced apple to the sangria.
Stir and chill overnight.
Add club soda just before serving.

Recipe Variation: Exchange grapes and apples for 1 sliced peach, ¼ cup raspberries, ¼ cup blueberries

INSIDER NOTES
Infused with the sweet flavor of hand-picked Hibiscus flowers, the tequila used in this original sangria recipe is mellowed for two months in port barrels. It has a unique sunset-pink color and sophisticated taste filled with perfumed notes, hints of vanilla and dried fruit.

PHOTO CREDIT: Courtesy of Rosangel

MIXING NOTES
Mix all ingredients in a glass filled with ice.
Top with ginger ale and stir.
Garnish with mint leaves.

INSIDER NOTES
While it might look and taste like a refreshing cocktail, this Hangover Helper provides vitamins, herbs and nutrients including Milk Thistle (a natural protection against liver toxins), acai berry, superfoods as well as young green coconut water and antioxidant green tea to replenish your depleted system.

PHOTO CREDIT:  Courtesy of AgroLabs

Recipe courtesy of ‘inoteca e liquori 

INGREDIENTS
3/4 oz Fernet Branca
3/4 oz St. Elizabeth Allspice Dram
1 oz Plymouth Gin
1/2 oz Honey Syrup (2 parts honey to 1 part water)
1 Egg Yolk
3 oz Hot Water (between 140 – 155 degrees Fahrenheit)
Fresh Ground Nutmeg

MIXING NOTES
Combine Fernet Branca, Allspice Dram, gin, honey syrup, and egg yolk in shaker.
Shake hard without ice for at least 15 seconds.
Stir vigorously with a wisk while slowly adding hot water.
Continue to stir for a few seconds to create a nice froth.
Pour carefully into center of serving glass (or liquid will leave residue on glass).
Garnish with a dusting of fresh ground nutmeg.

INSIDER NOTES
“Ever since I spent a Christmas in Verona, Fernet and the holidays have always been inextricably linked,” explains Piacentini, ‘inoteca’s Bar Manager.  Mixing this bitter, aromatic spirit into a hot flip adds to its existing warming properties.  All the classic flavors and spices of winter mixed with the complexity of Fernet Branca come together to create a cocktail that transports you back to the old Italian world.

To sample this cocktail, head to ‘inoteca e liquori bar at 323 Third Avenue, New York.

PHOTO CREDIT:  Ariana Hauser

The author, Brian Van Flandern, a Michelin three star mixologist and consultant to Chef Thomas Keller of Per Se, selected some of the most iconic drinks of the Pre-Prohibition era for this stunning new cocktail tome.  Here we share the mouth watering image and recipe for the Brandy Crusta.

INGREDIENTS
1 1/2 oz V.S. Cognac
1/4 oz Maraschino Liqueur
1/4 oz Orange Curacao
1/4 oz Fresh Lemon Juice
1 Dash Angostura Bitters
Lemon Peel

MIXING NOTES
Combine all ingredients in a mixing glass and shake well.
Strain into a small cocktail glass with a lightly sugared rim.
Garnish with a small spiral of lemon around the inside of the rim.

INSIDER NOTES
“The Brandy Crusta has a rich history,” explains Van Flandern of Creative Cocktail Consultants who recounts the origins of this classic recipe which was invented in New Orleans in 1852 .  A pre-cursor to the more familiar Sidecar, the Brandy Crusta is a beautifully presented cognac drink which will be especially welcome in chilly winter months.  Van Flandern gives us a true insider tip by reminding us to start peeling the lemon from the top in a 1/2 inch strip and to use the entire peel of one lemon for each garnish.

Vintage Cocktails by Assouline retails for $50 and is available online or at select retailers across the country.

PHOTO CREDIT:  Laziz Hamani for Assouline

INGREDIENTS
3 oz Bulldog London Dry Gin
3/4 oz Pumpkin water*
1/2 oz Simple syrup
1 oz Egg white
1 pinch Pumpkin pie spice
2 dashes Fee Brothers Aztec Chocolate Bitters

*make Pumpkin Water by diluting 1 part organic canned pumpkin with 2 parts hot water

MIXING NOTES
Combine all ingredients except bitters in a cocktail shaker.
Shake well without ice (dry shake).
Add ice and shake again (wet shake).
Strain into champagne flute.
Top with bitters.

INSIDER NOTES
The Brom Bones (aka The Headless Horseman) was first launched on Halloween at a Bulldog Gin party by Elizabeth mixologist John Freeman who custom created the cocktail for the night. Based on its popularity, this fall inspired cocktail remains on the restaurant’s cocktail menu for the rest of the season.

PHOTO CREDIT:  Courtesy of Elizabeth Restaurant

INGREDIENTS
2 oz Appleton white rum
3/4 oz passion fruit puree
3/4 oz simple syrup
2 lime wedges
10 leaves Fresh mint
Splash soda

MIXING NOTES
Muddle the lime wedges, fresh mint and simple syrup in a mixing glass.
Top with ice.
Add rum and passion fruit puree.
Pour into the highball glass.
Top with splash of soda.

INSIDER NOTES
This cocktail was originally designed by Jeff Lefcourt, the restaurant’s co-owner, as a play on the classic mojito. He came up with the refreshing summer drink to serve at his wedding and continues to serve it at any party he throws, since it’s always a huge crowd favorite.

The Smith, 55 3rd Avenue, 212-420-9800.

PHOTO CREDIT:  Courtesy of The Smith

Recipe courtesy of Double Crown

INGREDIENTS
32 oz water
12 oz Beefeater Gin
6 oz St. Germain Elderflower Liqueur
5 Tablespoons Black Peppermint Mint Tea
1 teaspoon finely diced cucumber
1 Bunch Mint sprigs
Ice

MIXING NOTES
Heat the water in a kettle.
Steep Black Peppermint leaves in hot water for 5 minutes, then strain and chill.
Add remaining ingredients and stir well.
Pour contents over ice into crystal iced tea goblets.
Garnish with finely diced cucumber and a few mint sprigs.

INSIDER NOTES
Created by Brian McGrory, the Cucumber Peppermint Boozy Tea is a favorite cocktail at Double Crown.  The blend of elderflower, cucumber and mint with the fresh botanical notes derived from the gin is perfect for the summer months.  This recipes makes 8 glasses.

PHOTO CREDIT:  Courtesy of Double Crown

Relevant Posts: 
Crowning Moment
Double Crown Tea

A mellow absinthe, Le Tourment Vert is blended with notes of fennel and eucalyptus and perfect for mixing in cocktails. “The Up & Up,” from the brilliant mind of Steve Livigni of The Doheny in Los Angeles, is a beautiful marriage of absinthe and tequila with citrus, which allows the various flavors to come through in a subtle harmony.

Recipe courtesy of Le Tourment Vert

INGREDIENTS
1.25 oz Reposado Tequila
0.75 oz Le Tourment Vert Absinthe
1 oz Fresh Lime Juice
0.5 oz Fresh Orange Juice
0.5 oz Simple Syrup
half a barspoon of Rose Water

MIXING NOTES
Combine all ingredients in a cocktail shaker.
Shake well and serve in champagne glass or on the rocks.

INSIDER NOTES
Master mixologist Steve Livigni on naming “The Up & Up”:  Basically I’ve always like that phrase.  When I was coming up with a tequila based absinthe cocktail it occurred to me that putting absinthe and tequila together would definitely lead to an uplifting experience.  Absinthe gives you a particular high or buzz that other alcohols don’t while tequila gets your energy going.  The “Up and Up” seemed like a fitting name for the drink.

Written by Bailly Roesch

PHOTO CREDIT:  Courtesy of Le Tourment Vert

For those of you that don’t live in New York, VeeV kindly shares the recipe below:

INGREDIENTS
1 1/2 oz VeeV Açaí Spirit
1 oz fresh lemon Juice
3/4 oz orange liqueur
3/4 oz simple syrup
1 large slice of ginger diced
Crystallized ginger, for garnish

MIXING NOTES
Muddle ginger and simple syrup in a bar glass.
Add VeeV, orange liqueur, lemon juice, simple syrup and shake well with ice.
Double strain into a chilled cocktail glass
Garnish with the crystallized ginger.

INSIDER NOTES
Tried, tested and true, Joie de VeeV was voted the favorite drink by our audience of event planners and nightlife impresarios.  A refreshing cocktail for the warmer months with, according to some, the added benefits of ginger and acai berry.  So, raise a glass and drink to your health!

PHOTO CREDIT:  VeeV Acai Spirit

Recipe courtesy of Blue Owl Cocktail Room

INGREDIENTS
4 Raspberries
1.25oz Hayman’s Old Tom Gin
0.75oz Velvet Falernum Liqueur
0.5oz Fresh Lemon Juice
0.5 oz Simple Syrup
Dash of Club Soda
Raspberries for garnish

MIXING NOTES
Muddle raspberries in bottom of glass.
Combine gin, liqueur, lemon juice and simple syrup in a mixing glass.
Add ice and shake.
Add shaken ingredients to raspberries and serve over ice in a Collins Glass.
Finish with a dash of club soda.
Garnish with a fresh raspberry.

INSIDER NOTES
A Barrelhouse is an alternative name for a “Juke Joint,” which is a type of Southern speakeasy.

PHOTO CREDIT:  Courtesy of Blue Owl Cocktail Room

- Combined reporting (and imbibing) by Bailly Roesch and Fabiana Saad.

Cool, crisp and mouthwatering, “The Horizon” is simple to make yet a sophisticated cocktail to serve.

Recipe courtesy of Square One Organic Spirits

INGREDIENTS
1.5 oz. Square One Cucumber Vodka
2.5 – 3.0 oz. Stirrings Organic Ginger Mixer
Thin Cucumber Slice for garnish

MIXING NOTES
Combine Square One Cucumber vodka with Stirrings Organic Ginger Mixer and stir well.
Pour into a rocks glass filled with ice.
Top with a thin cucumber slice for garnish.

INSIDER NOTES
Cucumber and ginger are natural partners in cuisine, so when we were introduced to Stirrings Organic Ginger Mixer, we combined it with our Square One Cucumber flavored organic vodka, which has an inviting aroma of freshly cut cucumber.  Floating a thin slice of cucumber as garnish further enhances the appetizing qualities of “The Horizon.”

PHOTO CREDIT:  Ron Holtz Photography

MIXING NOTES
Combine both vodkas,  splash of Grand Marnier and lychee juice in a mixing glass
Add ice and shake
Serve in a martini glass
Add a dash of grenadine
Garnish with an orange peel and a cherry

INSIDER NOTES
The Ballet Russe, named for the Russian Imperial Ballet members who founded the Russian Tea Room, is a modern version of the cocktail they enjoyed back in 1927, created with Moldovan’s “innovative twist.”  The cocktail will be available until the end of February 2009.

PHOTO CREDIT:  Courtesy of The Russian Tea Room

Recipe Courtesy of NAVAN® Natural Vanilla Liqueur

INGREDIENTS
0.5 oz tamarind syrup
0.5 oz NAVAN® Natural Vanilla Liqueur
1.5 oz bourbon
1 oz club soda
Brandied cherries

MIXING NOTES
Mix syrup, bourbon and NAVAN in a mixing glass
Add ice and shake
Strain over fresh ice into a rocks glass
Top with soda
Garnish with cherries on a pick

INSIDER NOTES
The subtle smoky notes of the vanilla are complimented by the bourbon while the sour tamarind and sweet elements of the vanilla liqueur help create balance. “I describe the cocktail as an adult sarsaparilla,” says Sharpe of her creation, which is meant to invigorate the senses and cleanse the body.

PHOTO CREDIT: Suzanne Sutcliffe

If I gave you diamonds and pearls
Would you be a happy boy or girl

Recipe courtesy of Hendrick’s Gin

INGREDIENTS
1 oz Hendrick’s Gin
1 oz Lillet Blanc
6 blackberries
0.5 oz Monin Coconut

MIXING NOTES
Muddle blackberries with coconut syrup in a shaker
Add Hendrick’s Gin and Lillet Blanc
Shake very well
Serve up in a martini glass.
Garnish with a single blackberry

INSIDER NOTES
Star mixologist Charlotte Voisey chose the name Diamond and Pearls to reflect a modern sense of decadence. “The color and texture of the cocktail is rich and deep like royal jewels,” explains Voisey.

PHOTO CREDIT: Courtesy of Hendrick’s Gin

Recipe courtesy of Lucid Absinthe

INGREDIENTS
1oz Stoli blueberry
0.25 oz Lucid Absinthe
0.25 oz Simple Syrup
Splash of Lemon Juice
Drizzle of Massenez Framboise
Gingerbeer
Fresh Blueberries

MIXING NOTES
Muddle fresh blueberries
Add syrup, juice and vodka.
Add ice and shake.
Pour into highball glass.
Drizzle Framboise
Top with Ginger Beer.
Garnish with one sugar cube.

INSIDER NOTES
This unique version of the Green Fairy uses muddled blueberries to compliment the flavor of the absinthe, nullifying its tendency to overpower other ingredients.

PHOTO CREDIT: Courtesy of Lucid Absinthe