Ingredients
1 1/2 oz. rose-infused London Dry Gin
3/4 oz. Campari
3/4 oz. Dolin Rouge
drop of rose oil
crystalized rose petal
Preparation
Stir in shaker and strain in coupe glass. Garnish with crystalized rose petal and drop of rose oil. (Museum of Sex)
Ingredients
2 oz. thyme-infused pisco
3/4 oz. sarsaparilla syrup
3/4 oz. lemon juice
3/4 oz. egg white
3 dashes chocolate bitters
1 thyme sprig
Preparation
Combine ingredients in shaker. Add ice and shake vigorously, emulsifying the egg white. Strain in coup glass and garnish with fresh thyme sprig. (Museum of Sex)
Ingredients
2 oz. cardamom and saffron-infused mezcal
3/4 oz. cynar
3/4 oz. Royal Combier
1/2 oz. fresh lime juice
1/2 oz. simple syrup
green cardamom seed pods
Preparation
Mix all ingredients in shaker with ice. Shake vigorously and strain in rocks glass over ice. Garnish with green cardamom seed pods. (Museum of Sex)
Ingredients
rye whisky
licorice syrup
Peychaud's Bitters
Angostura Bitters
absinthe
1 lemon chip
Preparation
First, rinse or spray a rocks glass with absinthe. Add ice to glass. Add rye whisky, licorice syrup and both bitters in a cocktail shaker and shake. You can modify the amount per ingredient to suit your taste. Pour drink into glass. Garnish with a lemon chip. (Museum of Sex)
Ingredients
Orgeat (almond syrup)
blackberry liqueur
brut sparkling wine
Preparation
First pour almond syrup in a flute, followed by blackberry liqueur and then brut sparkling wine. You can modify the amount of each ingredient to suit your taste. The result should be in layers. (Museum of Sex)