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
1 ½ oz Saint Benevolence 5 year
½ oz Saint Benevolence Clairin
1 oz Pineapple Juice
½ oz Lime Juice
¼ oz Campari
¼ oz Simple Syrup
Directions
Shake with cubed ice
Strain & serve long over fresh ice
Top with ½ oz soda water
Garnish with salted fresh grapefruit slices