Recipe via Food 52
Cocktails
A refreshing drink for brunch, best made with the juicy ruby grapefruit that we find in the markets in late winter
A non-alcoholic version of a margarita, the world’s most popular daisy cocktail, made with a hibiscus agua fresca.”
– Camilo Torres
“The Seedlip Garden 108 works really well with tonic water, and it’s delicious as a Spanish-style gin and tonic, minus the gin. ”
– Camilo Torres
“This non-alcoholic drink would make a delicious punch for entertaining.”
– Camilo Torres
“Speak Tiki likes to embrace the non-traditional. While some purists might say this drink strays far from typical tiki concoctions, it is the perfect thing to sip on an accidental beach when you don’t have a shaker on deck. If you need a quick fix, go visit Trader Nic at Woodwork and ask him to stir one up for you!” –Warren Johnston
Robert Vermeire, in his 1922 book Cocktails: How to Mix Them, called this the ‘Fernet cocktail enjoyed by the Canadians in Toronto.’” –James Grant, Wilfred’s
This amaro from Bologna was created by Stanislao Cobianchi in 1885 from 40 botanicals and named after Princess Elena of Montenegro (it was her wedding year after all).
Cynar is a relatively new amaro, brought to the market in 1952, made with 13 botanicals and artichokes. A versatile spirit, it’s a little less bitter and is marvelous in cocktails
This is a refreshing tropical Daiquiri variation and certainly appropriate to the season.” –James Grant, Wilfred’s
“A nice floral twist on a Negroni by Jade Krull.” –Brayden Kozak, Three Boars