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Tonight we are drinking: Toronto cocktail, -rye whiskey. -fernet-branca. -Demerara syrup. -nick & nora glass. . #sheffieldcocktailhour #fernetbranca #torontococktails #homebar #homebartender #cocktails #cocktailfriday (at Cohasset, Massachusetts) https://www.instagram.com/p/CK7kmD5h_cJ/?igshid=1w2y6f98gec14

#sheffieldcocktailhour #fernetbranca #torontococktails #homebar #homebartender #cocktails #cocktailfriday

Mallorca mimosa anyone? Great recipe from @mallorcadistillery Brunch is going to be fun this weekend with our #cocktailfriday inspired Mallorcan Mimosa, Cheers! . 25ml PalmaGin 50ml Orange juice Topped up with Cava Garnished with an orange wheel • • • #craftyconnoisseur #palmagin #gin #gincocktail #ginmimosa #mimosa #ginstagram #ginspiration #gindrinker #ginlovers #drinksathome (at Crafty Connoisseur) https://www.instagram.com/p/CTXaTmLsNKf/?utm_medium=tumblr

#cocktailfriday #craftyconnoisseur #palmagin #gin #gincocktail #ginmimosa #mimosa #ginstagram #ginspiration #gindrinker #ginlovers #drinksathome

No.210: Gingerbread Martini

2oz Honey Vodka

1oz Dry Vermouth

0.75oz Amaretto

0.75oz Pumpkin Spice Syrup

Stir all ingredients with ice and strain into a martini glass.

#cocktailfriday

No.209: Turmeric Pisco Sour

60ml Pisco

Half a lemon (approx. 15ml)

30ml Turmeric Sugar Syrup

1 Egg White

Dry shake ingredients, add ice and shake again. Strain into a glass and garnish with black pepper.

#cocktailfriday

No.208: El Gato

60ml Tequila

30ml lime juice

15ml Cafe XO Patron

7.5ml Creme de cassis

Ginger Beer

stir first 2 ingredients with ice, fill with ginger beer until 3/4 full and drizzle a mix of cafe XO and Creme de cassis over the top. Garnish with a wheel of lime.

#cocktailfriday

No.207: Lyan Mary

15g (½oz) sweet white miso

4 shots (100ml/4oz) Lea & Perrins

Worcestershire sauce

500ml (20oz) passata

500ml (20oz) tomato juice

½ tsp Tabasco

6 shots (150ml/6oz) Sherry

1 strip lemon peel

1 sprig thyme

5 shakes (around half a gram) S&B

nanami togarashi pepper

1 tsp black peppercorns

3g (¼oz) sliced fresh ginger

10g (0.4oz) sliced celery

1 tbsp fresh lemon juice

Just under 2 shots (40ml/1.6oz) vodka

Lemon, to garnish

Tomato mix (makes enough for about 6):

Dissolve the white miso in 50ml hot water. Add the Worcestershire sauce, passata, tomato juice and Tabasco. Mix well and cover.

Nuked sherry (makes enough for about 6):

Add the Tio Pepe to a microwave-safe container along with the lemon peel, thyme, nanami togarashi pepper, peppercorns, ginger and celery. Cover and blast in the microwave for 3 minutes. Allow to cool, then strain through a coffee filter.

To serve:

Fill a hi-ball with ice, then add the lemon juice, just under 1 shot (20ml/0.8oz) nuked sherry, the vodka and 4 shots (100ml/4oz) tomato mix. Stir gently, top with more ice, and garnish with a slice of lemon.

#cocktailfriday

No.206: Sanguinello