EPI 205 :: Red-dy For The New Year

• 1 oz cranberry simple syrup

• .5 oz fresh lime juice

• 4-6 oz dry sparkling wine

• 1 dime-sized lime rind

In a shaker tin, add syrup and lime juice. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Double strain into a chilled champagne flute or coupe, express lime rind across cocktail and glass rim, then discard. Top with sparkling wine.

EPI 205 :: She’s So Unattainable

• 1 oz premium American gin

• .75 oz blackberry syrup*

• .5 oz fresh lemon juice

• 4-6 oz dry sparkling wine

• 1 lemon peel

In a shaker tin, add syrup, lemon juice and gin. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Strain into a chilled champagne flute and top with sparkling wine. Express lemon peel across cocktail, rub along rim and add to the cocktail.

*Blackberry simple syrup

• 1 pint of blackberries

• ¼ red wine vinegar

• 1 cup sugar

• ¾ cup water

• 1 whole orange peel

• 5 cardamon seeds (optional)

• 1 star anise (optional)

In a pot, combine sugar and blackberries. Gently crush the blackberries into the sugar to create a paste. Add vinegar and stir. Place the pot over a medium heat, and it’s once warmed, stir in water. Add dry spices, if using. Add one whole orange peel and cook until the sugar dissolves but DO NOT ALLOW TO BOIL. Allow to cool and strain into an air-tight glass container. Keep refrigerated.

EPI 204 :: Now That’s a Holiday

• 2 oz tequila

• .25 oz Fernet Branca

• 1 oz grapefruit oleo*

• .5 fresh lemon juice

• .5 grapefruit juice

In shaker tin, add all the ingredients. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty shake. In a rimmed rocks glass, strain over fresh ice or serve neat, if you prefer. 

*Grapefruit Oleo

• 1 white grapefruit

• 2 cups white sugar

• 1 cup boiling water

 Step 1 :: Peel the zest from the grapefruit in wide, fat swaths using a vegetable peeler (or Y-peeler if you have one), leaving the white pith behind. Place in large resealable freezer bag or vacuum sealer bag. Add sugar.

Step 2 :: Securely close the bag and allow it to rest on counter (if using resealable bag) for about 2-3 hours. If you’re using a vacuum sealer, skip this step.

Step 3 :: Heat water to approximately 140 degrees (shy of boiling). Add the hot water to the bag, seal and allow the mixture to steep for 24-hour.

Step 4 :: Strain the mixture into an air-tight container and discard solids. If refrigerated, syrup will keep for about 1 month.

EPI 203 :: Sweet Dreams

• 1.5 oz premium vodka

• 1 oz fresh lemon juice

• 1.5 oz vanilla syrup

• 1 egg white

In a shaker tin, add egg white and vanilla syrup and egg white. Top shaker and dry shake (without ice) for 20 seconds. Open tin, add vodka and lemon juice. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty but not too much otherwise the foam will be lost. Double-strain into a chilled coupe and enjoy.

Epi 202 :: Fat Kid MilkshakE

• 1 oz Beefeater Gin

• 1.5 cups vanilla ice cream (all to slightly thaw)

• 5 Ghirardelli chocolate-peppermint squares

• 2 oz simple syrup

• 2 oz milk

In a blender, add chocolate squares and simple syrup. Chop until chocolate breaks into small bits. Add gin and briefly blend again. Add ice cream and milk and blend for 30 seconds. Serve in a tall glass garnished with a chocolate square and as much whipped cream as your heart desires.

EPI 201 :: Bourbon Milk Punch

• 2 oz Wilderness Trail Green Label Rye Whiskey

• 3 oz milk soaked with your favorite left over cookie (no dipped chocolate) 1-2 hrs

• ¼ oz Fireball Cinnamon Whisky

In a shaker tin, add all ingredients. Top and shake dry (without ice) vigorously. Double strain over fresh ice into a rocks glass.

Epi 200 :: Thai Pumpkin Boozy Iced Tea

• 2 oz premium spiced rum

• 1 oz Chartreuse-Green

• 2 tbsp pumpkin puree

• 2 oz sweet condensed milk

• 4 oz strongly steep tea

• 2 dashes of Angostura bitters

In a shaker tin, add all ingredients. Top and shake dry (without ice) vigorously. Between 2 shakers, pull (pour) cocktail back and forth until it begins to glisten. Over fresh ice, strain into a rock glass.

EPI 200 :: Bourbon Co-Co-Cocoa

• 3 oz Wild Turkey Longbranch Bourbon

• 3 oz milk

• 3 cups of marshmallows

• 4 heaping scoops of 100% raw cocoa powder

• 1 squirt liquid Splenda (or sweetener of your choice)

• 1 pinch of salt

In a heavy pot over medium heat, add 3 cups of milk. As it warms, add marshmallows. Continuously stirring, until the marshmallows melt. Add cocoa powder, Splenda and pinch of salt and continue to stir to incorporate. Remove from heat and add bourbon. Pour into a mug and add as many marshmallows as your heart desires.

EPI 199 :: Giving Tree Punch

• 1 bottle Makers Mark 101

• 32 oz apple cider

• 16oz lemon juice

• 16 oz ginger syrup

• 32 oz sparkling water

• 4 oz fresh mint

• 30 dashes Angostura bitters

In a punch bowl, combine all ingredients and stir to incorporate. Finish with  fresh mint sprigs.

EPI 199 :: Generations Ponche

• 1 bottle Tres Generations Anejo

• 16 oz lime juice

• 16 oz grapefruit juice

• 16 oz pineapple syrup

• 30 dashes Angostura bitters

• 1 tsp kosher salt

• 16 oz Q grapefruit soda

In a punch bowl, combine all the ingredients and stir to incorporate. Garnish with fresh grapefruit peels and pineapple wheels.

EPI 199 :: Creamsicle Sky

• 1 oz Sipsmith London Dry Gin

• .5 oz fresh orange juice

• .5 oz fresh lemon juice

• .25 oz vanilla simple syrup

• 2 dashes of Angostura bitters

• 4-5 oz sparkling wine

In a champagne flute, add gin, juices, simple syrup and bitters. Down the braid of a bar spoon, pour the champagne to fill the glass. Enjoy!

EPI 198 :: The Federal

• 2 oz reposado tequila

• 1 oz sweet vermouth

• 2 dashes orange bitters

• lime twist

• cocktail cherry

In a stirring glass, add tequila and vermouth. Fill 3/4 with ice and gently stir for 30-45 rotations and strain into a chilled cocktail glass. Garnish with a twist of lime and a cherry.

EPI 198 :: Here Comes the Sun

• 2 oz pineapple juice

• 1 1/2 oz orange juice

• 3/4 oz Aperol

• 1/2 oz Jamaican rum (Hamilton, Smith and Cross, or Dr Bird will do just fine)

• 1/2 oz Banana liqueur (preferable Banane du Bresil)

In a shaker tin, add all the ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Over fresh ice, strain into a wine glass. Garnish with a orange wheel and straw.

EPI 197 :: Well Grounded

• 2 oz mezcal

• 1 oz carrot juice

• 2 oz pineapple juice

• 1 pinch cinnamon

• Kosher salt for rimming

In shaker tin, add all the ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a salted-rimmed rocks glass.  

EPI 196 :: Ash & Dirt

• 2 oz premium London dry gin

• 1 oz dry vermouth

• ashed goat cheese stuffed olives

In a stirring glass, add gin and vermouth. Fill 3/4 with ice and gently stir for 30-45 rotations and strain into a chilled cocktail glass. Garnish with ashed goat cheese stuffed olives and enjoy!

EPI 195 :: Mexi-kin Spice

• 2 oz premium reposado tequila

• 1oz fresh lemon juice

• 2 oz fresh apple cider

• 1 tbsp pumpkin mix*

• 1 pinch cinnamon

• 1 pinch cardamom

• 1-2 star anise

 *If you use unsweetened canned plain pumpkin, add ½ oz simple syrup.

In a shaker tin, combine all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled cocktail glass, add a few star anise and enjoy!

EPI 194 :: Rum, Rumaway

• 1 oz premium dark rum

• 1 oz premium coconut rum

• 1 oz Lemon Hart Overproof 151 Rum

• 2 oz pineapple juice

• 1 oz fresh lime juice

• 1 oz mint simple syrup

• 1 sprig of mint

In a shaker tin, add all ingredients except mint sprig. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a rocks glass, double-strain over fresh ice and garnish with a sprig of mint.

EPI 193 :: Hoby’s Delight

• 2 oz bourbon (bonded preferably)

• 1 oz Chartreuse Green Liqueur

• 1 oz fresh grapefruit juice

• 2 flakes Maldon sea salt (optional)

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a chilled cocktail glass, strain and express a grapefruit peel across the top.

EPI 192 :: For The Keeper

• 2 oz whiskey

• 1 oz local honey simple syrup

• 1 oz lemon juice

• 1 pinch Maldon sea salt (optional)

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a chilled coup glass, double-strain and express a lemon peel across the top. Add a pinch of sea salt, if you like.

EPI 191 :: Sangria That Will Make You Sing & Dance

• 750 ml favorite rosé

• 375 ml Vin Santo wine (or your favorite sweet white wine)

• 2 peaches (can substitute with any stone fruit)

• 1 whole lemon

• 1 whole lime

• 1 whole orange

• 1 pint of your favorite berries

Halve the citrus and squeeze and place into a pitcher. Slice peach and add to the pitcher along with wine. Gently stir to incorporate. Pour over fresh ice, pour into a wine glass and garnish with fresh fruit.

EPI 190 :: Sparkling Peach Cobbler

• 4-6oz of champagne or dry sparkling wine

• .5 oz simple syrup

• .5 fresh peach cut into slices

• .5 oz fresh lemon juice

• 1 pinch cinnamon (can substitute with Angostura bitters)

• 2 springs of fresh herbs of choice

• crushed ice

Using your juice press, squeeze your peaches into a metal cup and drop the fruit into the bottom. Add simple syrup, cinnamon, lemon juice and stir with a bar spoon. Add ½ of your herbs and fill with crushed ice. Top with champagne and garnish with fresh herbs.

Epi 189 :: Happy As A Lark

• 2 oz premium rum

• 5-6 blackberries

• .5 oz simple syrup

• 1 oz lime juice

In a shaker tin, using a hand juicer, juice the blackberries. Add simple syrup, lime juice and rum. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a chilled coup glass, double-strain and if you’re feeling fancy, garnish with lime wheel.

Epi 188 :: Stoned Paloma

• 2 oz Premium Tequila

• 2 medium plums (or your favorite stone fruit)

• 1 oz fresh lime juice

• 4-6 oz Aurora X Artet Mediterranean Citrus & Chamomile Sparkling Hemp Aperitif

• 1 edible flower (optional)

In a shaker tin, juice stone fruit with a hand juicer and add tequila and lime juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a rocks glass, double-strain over fresh ice and garnish with edible flowers.

epi 187 :: A-No. 1

• 6 oz Curious Elixir No. 1

• 1 oz Dolin Sweet Vermouth 

In a tall glass, add vermouth and fill with ice. Top with Curious Elixir No. 1 and finish with your favorite citrus.

epi 186 :: Sweet Bourbon Iced Tea

• 1.5 oz premium bourbon 

• 1 oz mint syrup

• 1 oz fresh lemon juice

• 6 oz favorite iced tea

• 1 sprig fresh mint

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a tall glass, pour over fresh ice and garnish with fresh mint.

Epi 185 :: After School Special

• 1 oz Irish whiskey

• 1 oz pineapple juice

• 1 oz mezcal 

• 1 oz simple syrup

In a cocktail shaker add ingredients. Fill shaker ¾ full of ice and shake until tin is frosty. Strain and pour into a chilled coup glass, or over fresh ice.

epi 184 :: Mango mimosa

• 1.5 oz spiced rum

• .5  Bottle Harriot's Mango Mimosa

• .25 oz Midori

In a tall glass, add rum and fill with crushed ice. Add .5 bottle of Harriot’s Mango Mimosa and float Midori. 

Epi 183 :: Mindful Rose

• 1.5 oz Hendrick’s Lunar Gin

• 1.5 oz Lillet Rose aperitif

• 1 oz lemon juice

• .5 oz simple syrup

• 2-3 drops floral bitters

In a blender add all ingredients. Add 1.5 cups of ice and blend. Pour into a coupe glass. Want it extra boozy add a .5 oz float of fernet.

Epi 182 :: Nearest Perfection

• 2 oz Uncle Nearest

• 2 oz cold espresso

• 1 oz vanilla syrup

• .25 oz lemon juice

In a shaker tin add all the ingredients. Fill 3/4 with fresh ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled coup glass. Garnish with a lemon twist.

Epi 181 ::Crush it

• 1.5 oz Free Spirit Company spirit of choice

• 1 oz fresh lime juice

• 4 oz strong green tea (chilled)

• 1 oz simple

• 7-9 raspberries (reserve a few for garnishment)

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double-strain into a glass over fresh ice. Garnish with raspberries.

epi 180 :: Vegan Whiskey Sour

•  2 oz Makers Mark Bourbon Whiskey

• 1 oz aquafaba (chickpea water)

• 1 oz fresh lemon juice

• 1 oz simple syrup (could be flavored)

• 1 oz club soda

• 1 orange wheel

In a shaker tin, add whiskey, aquafaba, lemon juice and simple syrup. Shake dry, until foamy. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Pour into a glass and top with club soda. Garnish with orange slice.

epi 179 :: Spicy Mezcal Mule

• 2 oz premium mezcal or tequila

• 6 oz ginger beer

• 4-5 slices fresh jalapeño 

• 1 oz fresh lime juice

 In a copper mug, add mezcal, jalapeño slices and lime juice and stir to incorporate. Fill with crushed ice to form a dome. Using a metal straw or bar spoon, create a channel in which to add the add ginger beer. Garnish with a lime wheel and jalapeño slice.

Epi 178 :: Soulful

• 1 oz premium bourbon

• .75 oz ginger syrup

• 75. oz fresh lemon juice

• 3-4 oz dry champagne 

• 2-3 dashes Angostura bitters

• 1 sprig of fresh mint

In a blender, add bourbon, syrup and champagne. Add 1.5 cups of ice and blend. Pour into a short tumbler and garnish with a few dashes of Angostura bitters along with a sprig of mint.

Epi 176 :: Maybe or Maybe Not Chocolate Float 

• 1 oz rum or bourbon (optional)

• 2 scoops chocolate gelato

• 1 oz chocolate syrup

• 1 oz heavy whipping cream

• 2-3 squares BonAppésweet chocolate

• 3-4 oz soda water

In a tall glass, add 1 scoop of gelato, rum or bourbon (if using), syrup and cream. Add half of the soda water and another scoop of gelato. Top with soda water, shave 1 square of chocolate bar over top. Garnish with chocolate squares and serve with a spoon and a straw.

EPI 175 :: Washington Gin Rickey

•       2 oz premium gin

•       8 oz premium soda water

•       .25 oz simple syrup (optional)

•       1 1/2 lime

In a Collins glass, squeeze half a lime and place into the bottom of your glass. Add gin, simple syrup and fill with ice. Garnish with lime wheel.

Brandy Shandy

•       2 oz brandy (or apple brandy)

•       1 oz fresh lemon juice

•       1 oz simple syrup

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a cocktail glass and garnish with your favorite crushed berries. 

Epi 174 :: Southern Lady

• 6 oz New Riff Rye Whiskey

• 12 dashes Peychauds bitters 

• 2 oz absinthe 

• 4 oz lemonade 

• 6 orange slices

In a small pitcher, combine all ingredients and stir. Fill with ice and garnish with orange slices. Yields 2-3 drinks.

Epi 173 :: Erin’s NYC

• 2 oz Bulleit Rye Whiskey (or your favorite rye whiskey)

• 1 oz Carpano Antica Formula Vermouth

• 3-5 dashes Scrappy’s bitters (or your favorite bitters)

• Luxardo Original Maraschino Cherries

In a stirring glass, add all liquid ingredients. Fill 3/4 with ice and gently stir for 30-45 rotations and strain into a chilled cocktail glass. Add a cherry and a bit of the liquid from the jar to make it as sweet as you like.

Epi 172 :: Rescue Me

• 1.5 oz vodka

• 5-6 pieces of crushed pineapple

• 4-5 oz sparkling wine

• .25 oz simple syrup

• 1-3 lemon wheels

• 2 springs mint

In a wine goblet, add pineapple, simple syrup and vodka. Fill with crushed ice and top with sparkling wine. Garnish with lemon wheels and mint.

Epi 171 :: Perfecto Martini

•  2 oz premium London Dry Gin

• .75 oz premium dry vermouth 

• .25 oz Campari

• 1 quarter-round orange rind

In a stirring glass, add all ingredients. Fill 3/4 with ice and gently stir for 30-45 rotations and strain into a chilled cocktail glass. Express orange rind over top, rub along rim of glass and place into cocktail.

Epi 170 :: Cooler Than You

•  2 oz premium mezcal

• 1 oz simple syrup (optional)

• 3-4 dashes of your favorite bitters

• 6-8 mandarin sections

• 3 oz lager or citrus IPA 

• Crushed ice

Place ice in a clean towel. Fold towel over and crush ice using a kitchen mallet. Set aside.
Place mandarin sections in a tall glass and muddle. Add mezcal, syrup and bitters and stir. Fill with crushed ice and top with ale. 

Epi 169 :: Salt of The Earth

• 2 oz Del Maguey Vida mezcal (or your favorite smokey mezcal)

• 1.5 oz carrot juice

• .25 oz fresh lemon juice

• .25 oz fresh lime juice 

• 1 oz Cointreau Liqueur (or your favorite orange-flavored triple sec liqueur)

• 1 pinch of Maldon Sea Salt (or course Kosher salt)

In a shaker tin, add ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled cocktail glass and enjoy. Feeling extra? Garnish with fresh carrot fronds.

Epi 168 :: Blushing

• 1 oz Creme de cherry

• 1.5 oz gin

• 1 oz lemon

• .5 oz simple syrup

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled cocktail glass and garnish with an edible flower, if you’re feeling fancy.

epi 167 :: Tavern Rum Punch 1748

• 24 oz Boiling Water

• 1 bottle George Washington’s rum

• 1 bottle George Washington’s Apple Brandy

• 8 Black Tea Bags

• 4 Limes +2 Limes

• 2 Lemons + 2 Lemons

• 3/4 cup of cane sugar

• 6 whole cloves

• 2 cinnamon sticks

• 1 tbsp whole allspice

In a large resealable pitcher, add boiling water, sugar and teabags. Steep for 10 minutes, remove teabags and stir to insure the sugar has dissolved. Add spices, rum and brandy and stir gently to incorporate. Next, add the juice of 4 limes and 2 lemons (it's okay to get seeds in it, we will strain them out later.). Stir and refrigerate overnight or for at least 8 hours.

When ready to serve, strain the mixture into a serving pitcher or punch bowl. Garnish with the remaining citrus fruit cut into slices. Enjoy!

Serves 5-6 People

epi 166 :: Simply Said

• 2 oz Maximo Mezcal Joven

• 1 oz Campari

• 3 oz fresh blood orange juice (can be substituted with regular OJ)

In a shaker tin, combine all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Over fresh *ice, strain into Collins glass and garnish with an orange peel across the top.

*Feeling fancy? Use crushed ice.

epi 165 :: Old Cuban

• 1.5 oz Hamilton Jamaican Pot Still Gold Rum (or premium rum)

• .75 oz fresh lime juice

• 1 oz simple syrup

• 2 dashes Angostura Bitters

• 2 -3oz dry sparkling wine

• 6-8 fresh mint leaves

• 1 sprig of fresh mint

In a shaker tin combine all ingredients, hard shake and double strain into a chilled coupe. Garnish with mint leaf.

In a shaker tin, combine all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double-strain into a chilled cocktail glass and garnish with sprig of mint.

epi 164 :: Strawberry Snapper

• 2 oz premium gin

• 4 oz strawberry bloody mix*

• 2 fresh strawberries

• 1 sprig of fresh cilantro

In a shaker tin, add gin and bloody mix. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Pour in a celery salted-rim pint glass and garnish with fresh strawberries and cilantro sprig.

*Strawberry Bloody Mix

• 1 pint of strawberries

• 1/8 tsp horseradish

• 1/8 tsp Worcestershire Sauce

• 1/8 tsp black pepper

• 3-4 fresh cilantro sprigs

• 1/2 jalapeño pepper (add more or less based on personal preference)

• 2 oz fresh lemon juice

In a blender or food processor, add all the ingredients. Purée until smooth and fully incorporated.

EPI 163 :: Francis Water of Life

•  2 oz scotch

• 1 oz Green Chartreuse

• 1 oz fresh lemon juice

• .5oz simple syrup

• 1 lemon peel

In a cocktail shaker, combine all ingredients. Fill 3/4 with ice, top and hard shake vigorously until exterior of tin is frosty. Double-strain into a chilled goblet (or burgundy wine glass) garnish with lemon peel.

EPI 162 :: Death In The Afternoon (Hopes & Dreams)

• 1.5 oz Absinthia 

• 4.5 oz dry sparkling wine

• 1 lemon peel

In a champagne flute, add Absinthia and top with sparkling wine. Garnish with lemon peel, relax and just enjoy the moment.

EPI 161 :: Vendome Club Hollywood Cocktail (c. 1930)

• 1 oz Dubonnet Rouge or a premium sweet vermouth

• 1 oz Beefeater Gin or a premium London Dry Gin

• 1 oz Noilly Prat French or premium dry white vermouth

• 1 lemon peel

In a stirring glass, add all ingredients, minus lemon peel. Fill 3/4 full of ice and gently stir for 30-45 rotations. Strain into a chilled cocktail glass and garnish with lemon peel.

Epi 160 :: Pineapple for the People

• 2 oz Widow Jane 10yr Bourbon

• 1 oz pineapple juice

• .5 oz lemon juice

• .5 oz cardamom simple syrup*

• 1 egg white**

• 2 dashes Angostura bitters

• 1 pineapple leaf from the crown

Juice your pineapple—either use a blender or your hand juicer—and set aside.

In a shaker tin, add all ingredients minus the bitters. Top shaker and dry shake (without ice) for 20 seconds. Open and fill 3/4 with ice, top and shake vigorously until tin becomes frosty but not too much otherwise the foam will be lost. Double-strain into a chilled Collins glass, add a few dashes of bitters and garnish with pineapple leaf.

*Cardamom Simple Syrup:

•  5-6 green cardamom pods

• 4 oz white sugar

• 4 oz water

In a dry pan over medium heat, toast the cardamom pods. As soon as they start to brown, first add water and then the sugar. Continuously stir until sugar is melted. Remove from heat and allow to cool to room temperature. Reserve syrup in an air-tight container. Stores for up to 3 weeks, if refrigerated.

**Egg white is optional.

epi 159 :: Red Lion

• 1 oz Grand Marnier

• 1 oz London dry gin

• .5 oz fresh orange juice

• .5 oz fresh lemon juice

• 1 orange rind coin, flamed

In a shaker tin, combine all the ingredients. Fill 3/4 full of ice, top and hard shake vigorously until exterior of tin is frosty. Double-strain into a chilled cocktail glass and garnish with flamed orange rind coin.