- Dash of Pernod
- 1/4 cup pear juice
- 1 teaspoon simple syrup
- 1/2 cup dry sparkling white wine
- 1 slice of pear
Swirl the Pernod in a glass, then dump it. Mix juice and syrup in a shaker with ice. Strain into glass. Add wine, and garnish with pear.
*Source: Dierdre Heekin at Osteria Pane e Salute, Woodstock, Vermont
- 1 oz. honey
- 2 oz. tequilla
- 1 oz. fresh lime juice
- 2 dashes of bitters
- Splash of soda
Heat the honey on low. Once it’s dark amber, remove from heat. Mix everything but the soda in a shaker. Serve over ice. Top with soda.
*Source: Alex Fathalla at Commerce, New York City
- 1/2 lemon, in wedges
- 1 1/2 oz. vodka
- 1/2 oz. triple sec
- Splash of simple syrup
- 1/4 oz. Chambord black raspberry liqueur
Muddle lemon. Mix all but Chambord in a shaker with ice. Shake then strain into a sugar rimmed glass. Pour Chambord down the side of glass.
*Source: John Hawkley at Cyclops, Seattle
Remember Last Summer
- 1 1/2 oz. Absolut Vanilla
- 1 1/2 oz. Strawberry liqueur
- 1 oz. pineapple juice
- 1/2 oz. coconut cream
- Shredded coconut
Mix all ingredients except shredded coconut in a shaker with ice, and shake well. Strain into a glass. Garnish with a coconut.
*Source: Paulina Szafranski at Monarck, Denver
- 1/4 oz. pomegranate juice
- 3/4 oz. St-Germain elder flower liqueur
Mix together the juice and liqueur. Pour into a champagne flute, then top with Prosecco.
*Source: Richard H. Friedberg at Allen and Delancey, New York City
*Girly Drinks recipes courtesy of Cosmopolitan November 2008. Images courtesy of Flickr.