Pablo and Andrea ADAM MURPHY - Anew Wine and Andrea ADAM MURPHY 2 oz ANEW Riesling.75 oz Mezcal 1 oz Fresh Pressed Pineapple Juice .50 oz ... .50 oz Honey 4 Slices of Honeydew Melon
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1.50 oz ANEW Pinot Grigio.50 oz Ruby Port.25 oz Laphroig 10 year.75 oz Fresh Lemon Juice
Add all ingredients to the cocktail shaker and shake with ice. Double strain into chilled cocktail glass and garnish with 3 sprigs of thyme wrapped in lemon node.
The Divine CocktailSPENCER WARREN1 oz ANEW Rosé1 oz Torres Orange Liqueur1 oz Gin.50 oz Red Diamond Cabernet Sauvignon
Muddle the melon & bitters. Add all ingredients (except the Red Diamond Cabernet Sauvignon) shake with ice. Double strain over new ice into a rocks glass. Float the Red Diamond Cabernet on top and garnish with a slice of honeydew.
.75 oz Lemon Juice
.50 oz Honey 4 Slices of Honeydew Melon 2 Dashes Peach Bitters
Blueberry Fields ForeverJOE SCALISE1.50 oz ANEW Pinot Grigio.50 oz Ilegal Mezcal Joven.25 oz Triple Sec.50 oz Teaspoon Fresh Lemon Juice1 Drop Angostura Bitters
Take 20 blueberries and 6 individual leaves of lemon thyme and place in shaker tin and muddle. Add all liquid ingredients and ice and shake vigorously. Fine strain into a 4.5oz coupe glass, and float the bruised (just from one slap) 1.5 inch thyme sprig on the top of cocktail.
A New ChateauJAIR BUSTILLOS2 oz ANEW Riesling.50 oz Torres Orange Liqueur1 oz Azzurre Vodka.75 oz Fresh Lemon Juice.50 oz Simple Syrup
Dry muddle the honeydew melon and the kumquats together. Add the mint and the ingredients to a mixing glass and shake hard. Serve over fresh crushed ice. Garnish with honeydew melon balls, a mint top infused with Green Chartreuse and set on fire to release the flavors and crisp the mint top.