Cocktail recipes by Susan Eggett – Last Rites, San Francisco.
Toussaint 91
Ingredients
1 oz Saint Benevolence Clairin
3/4 oz Fresh Lemon Juice
¾ oz Gum Syrup*
2 dashes Peychaud’s Bitters
Directions
Shake, strain & serve up
Top with 1 oz Champagne
Garnish with lemon peel, or dried & ground hibiscus flowers
*A Rich Simple Syrup can be used in place of a Gum Syrup.
To Make a Rich Simple Syrup
Boil 1 cup of water & slowly add 2 cups of sugar.
Stir to dissolve & allow to cool.
BAR RESTO
Ingredients
1 ½ oz Saint Benevolence Clairin
¾ oz fresh pineapple juice
½ oz fresh lime juice
¾ oz fresh celery juice
½ oz falernum
¼ oz Green Chartreuse
1 small pinch sea salt
1 whole star anise pod
Directions
Shake hard with cubed ice to froth pineapple juice
Strain & serve long over fresh ice
Garnish with mint sprig, fresh or dehydrated pineapple & star anise pod
Ti Pijon
Ingredients
2 oz Saint Benevolence Clairin
1 oz Grapefruit Juice
½ oz Lime Juice
½ oz Simple Syrup
½ oz Italian Bitter
Directions
Combine all ingredients except soda. Lightly shake with ice and strain into collins or rocks glass over ice. Top with soda water. Garnish with salted grapefruit wedge. Alternative recipe: sub grapefruit juice and simple syrup for grapefruit soda.