© 2019 Melange

Drink Recipes

Gerald Murphy's Bailey

This cocktail, which is perfect for warm weather, is said to be invented by Gerald Murphy, member of Ernest Hemingway's socialite group of the 1920s & 1930s.  It is slightly modified so that it’s more balanced for our contemporary palate.

Ingredients:

  • 2 ounces gin

  • 1/2 ounce simple syrup

  • 1/2 ounce fresh lime juice

  • 1/2 ounce fresh grapefruit juice

  • 6-8 mint leaves

Method:

  1. Chill a cocktail glass, then rim it with sugar.

  2. Shake all the ingredients together, then strain.

The Pink Rooster

Strong yet sweet, this cocktail combines the sophistication of a classic gin selection with aromatic fruit tones. The rim is garnished with our signature Candied Lemon Peels, perfectly ground. 

Ingredients:

  • 1 ½ oz Bombay Dry Gin

  • 1 oz Cocchi Americano Rosa

  • ½ oz Fresh Lemon

  • ¼ oz Cherry Heering

Method:

  1. Chill a cocktail glass, then rim with ground Candied Lemon Peel.

  2. Shake the liquid ingredients with ice & strain.

Brett's Bizo

Ingredients:

  • 1 ½ oz Bourbon

  • Orange Marmalade

  • ½ oz Fresh Lime Juice

  • Lemon Bitters

  • Franziskaner Beer

  • Lemon Zest

 

Method:

  • Combine the bourbon, a heaping bar spoon of Orange Marmalade, fresh lemon juice and lemon bitters in a 10oz high ball glass.

  • Stir to insure all ingredients are combined.

  • Fill the glass with ice and top with the Franziskaner beer.

  • Stir cocktail to ensure that all ingredients are combined.

  • Garnish with lemon zest.

Earl Grey Infused Bourbon
  • Combine 1 Liter of bourbon with 2 bags of Earl Grey tea (We use Mighty Leaf).

  • Let infuse for at least a week (shake or stir once a day).

  • To speed up the process, sous vide the mixture @ 165-170 for 4 hours.

  • Strain mixture through a chinoise or cheese cloth and bottle.

Tangerine Simple Syrup
  • Combine 8 ounces granulated sugar with 8 ounces boiling water and 1 teaspoon tangerine oil.

  • Stir until combined.

  • Let cool completely before use.

The Trollop

Ingredients:

  • 2oz Earl Grey Infused Bourbon

  • ¾ oz Tangerine Syrup 

  • Fresh Mint Leaves

  • Lemon Lime Soda

  • Sprig of Mint

 

Method:

  • Add the Earl Grey Bourbon, Tangerine Syrup and mint leaves into 10oz high ball glass and muddle lightly to release the natural oils of the mint.

  • Fill the glass half way with shaved ice.

  • Swizzle or stir cocktail to ensure that all ingredients are combined.

  • Add more crushed ice and top with Lemon Lime Soda.

  • Garnish with a smacked sprig of mint.