Aphrodite No. 1

(aka Jake Parrott’s happy place)

Stir with ice:

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

1.5 oz Dolin Rouge Vermouth de Chambéry

2 Dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Blooey Blues

(adapted from a drink from “Pioneers of Mixing at Elite Bars”)

Shake with ice:

0.75 oz light rum

0.75 oz Rothman & Winter Crème de Violette

0.75 oz lime juice

0.75 oz Mas Peyre Rancio Sec “Le Démon de Midi”

Strain into a coupe.

 

Pandas in Perpignan

Stir with ice:

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

1.5 oz Dolin Dry Vermouth de Chambéry

1 Dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Pat’s Old Friend

(adapted from the Pat’s Special, Savoy Cocktail Book)

Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur.

Stir with ice:

1 oz Bonal Gentiane-Quina

1 oz Hayman’s Old Tom Gin

1 oz Mas Peyre Rancio Sec “Le Démon de Midi”

0.125 oz grenadine

Strain into the prepared glass.

Garnish with an orange peel.

 

Pearl of Perpignan

(based on “La Perla” by Jacques Bezuidenhout)

Stir with ice:

1.5 oz blanco tequila

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

.75 oz Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.