ASSORTED RECIPES

These are MY recipes or variants- created for my friends and for this website.

The Elliot Spritzer* - A couple of versions:
created by Chris Carlsson, SpiritsReview.com

Original (Quite bitter, especially at the end!)

 

 

 

 

 

 

1/2 oz of Campari
1 oz absinthe
3 oz champagne

Pour the Campari into a champagne flute.
Float 1 oz of Absinthe (I prefer the Kubler Clear/white).
Float the champagne over all of it. (The absinthe will mix with the champagne).

Another method to make it is to add the Absinthe and champagne first then put the Campari in the bottom using a turkey baster or other syringe type device to layer it below the other ingredients.You can sweeten this up by adding sugar or simple syrup to the absinthe before hand.

This is basically a Death in the Afternoon variant. Of course, the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Campari (a bitter, blood red end).

*named for the former New York governor

The Elliott Spritzer (sweeter version)
created by Chris Carlsson, SpiritsReview.com

1/2 oz of Campari
1 oz St Germain Liqueur
1 oz absinthe (Use Lucid Absinthe)
3 oz champagne

Pour the Campari into a champagne flute
Mix the St Germain, champagne and absinthe together, then float over the Campari.

Another method to make it is to add the mix first then put the Campari in the bottom using a turkey baster or other syringe type device (marinade hypo) to layer it below the other ingredients.

Of course the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Campari (a bitter, blood red end).

The Elliott Spritzer (Another sweeter version)
created by Chris Carlsson, SpiritsReview.com

1/2 oz of Aperol
1 oz St Germain Liqueur
1 oz absinthe (Use Lucid Absinthe)
3 oz champagne

Pour the Aperol into a champagne flute.
Mix the St Germain, champagne and absinthe together, then float over the Aperol.
.
Another method to make it is to add the mix first then put the Aperol in the bottom using a turkey baster or other syringe type device (marinade hypo) to layer it below the other ingredients.

Of course, the story is champagne (sweetness of success) followed by the absinthe (madness and sex) and then the Aperol (a bitter end).

Great Pumpkin
created by Chris Carlsson, SpiritsReview.com

4 oz Bombay Sapphire Gin
1 oz Aperol Bitters
1/2 oz VSOP Cognac

Combine over ice in shaker.
Shake with vigor for 30 seconds.
Strain into martini glass.
Garnish with lemon peel.

Enjoy!

The Ultra Light
created by Chris Carlsson, SpiritsReview.com

A variation/cross between a Perfect Martini (1930's style) and the Aviation Cocktail, using Fee Bros. Bitters instead of Maraschino liqueur and lemon juice.

4 oz Citadelle Gin
1/4 oz Noilly Prat Sweet Vermouth
1/4 oz Noilly Prat Dry Vermouth
2-4 dashes Fee Bros. Lemon Bitters (to taste)
2-4 dashes Fee Bros. Cherry Bitters (to taste)

Pour all ingrediants into cocktail shaker over ice.
Shake vigorously for 30 seconds.
Strain into chilled martini glass.
Garnish with lemon zest.

Enjoy!