Vessel: Copper cup
Garnish: Lemon zest twist & mint sprig
Method: Pour first 4 ingredients into vessel filled with crushed, stir and top with champagne.
• 2 shot Absolut Elyx
• 1 shot Fino sherry
• 2/3 shot Nettle cordial
• 1/3 shot Freshly squeezed lemon juice
• Top with Champagne
Glass: Coupe
Garnish: Orange zest twist
Method: Stir all ingredients with ice and strain into chilled glass.
• 2 shot Absolut Elyx
• ½ shot Calvados
• ¼ shot Apricot brandy liqueur
Vessel: Copper pineapple
Garnish: Edible flowers
Method: Muddle ginger in base of shaker. Add other ingredients, shake with ice and strain into vessel over cubbed ice. Cap with crushed ice and garnish.
• 2 slice Thumbnail pieces root ginger
• 2 shot Absolut Elyx
• 1 shot Sweet vermouth
• 3 shot Hibiscus flower tea
• 1½ shot Sugar syrup (1:1)
• 1 shot Freshly squeezed lemon juice
Glass: Highball
Garnish: Cucumber slices
Method: Shake first 6 ingredients with ice and strain into ice-filled glass. Top with soda.
• 2 shot Absolut Elyx
• ½ shot Green Chartreuse
• 1 shot Freshly extracted cucumber juice
• ½ shot Elderflower cordial
• ½ shot Unslated yuzu juice
• ½ shot Freshly squeezed lime juice
• Top with Soda
Glass: Coupe
Garnish: Neat with a garnish, or with a lemon zest twist, or star anise
Method: Pour ingredients into ice-filled glass.
• 2 shot Absolut Elyx
Glass: Coupe
Garnish: Edible flowers
Method: Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into chilled glass.
• 1½ shot Absolut Elyx
• ½ shot Campari
• 1½ shot Freshly squeezed pink grapefruit juice
• ½ shot Sugar syrup
• 2 dash Orange bitters
• ½ fresh Egg white
Glass: Coupe
Garnish: Lemon zest twist star anise or green olive
Method: Stir all ingredients with ice and strain into chilled glass.
• 2½ shot Absolut Elyx
• ¼ shot Dry Vermouth
Glass: Highball
Garnish: Orange wedge
Method: POUR all ingredients into ice-filled glass and stir.
• 2 shot Absolut Elyx
• 1 shot Fino sherry
• 1 fresh Orange wedge (squeeze and discard)
• Top with Tonic water
Glass: Rocks
Garnish: Dyhydrated orange & green olive
Method: Shake first 5 ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice). Top with tonic water.
• 1 shot Absolut Elyx
• 1 shot Italian Bitters liqueur
• 1 shot Sweet vermouth
• ½ shot Freshly squeezed tangerine juice
• 1 dash Rhubarb bitters
• 1 Tonic water
Glass: Coupe
Garnish: Cherry
Method: Stir all ingredients with ice and strain into chilled coupe
• 2 shot Absolut Elyx
• ½ shot Sweet Vermouth
• ½ shot Cherry Brandy
Glass: Coupe
Garnish: Lemon zest twist
Method: Shake all ingredients with ice and fine strain into chilled glass.
• 2 shot Absolut Elyx
• ½ shot Kummel
• ½ shot Lillet Blanc
Glass: Highball
Garnish: Raspberries
Method: Muddle raspberries in base of shaker. Add other ingredients, shake and fine strain into ice-filled glass.
• 7 fresh Raspberries
• 2 shot Absolut Elyx
• 3½ shot Campari
• 2 shot Cranberry juice
• 1 shot Sugar syrup
• 1 shot Freshly squeezed lemon juice
Glass: Coupe
Garnish: Orange zest twist
Method: Stir all ingredients with ice and strain into chilled glass.
• 1½ shot Absolut Elyx
• 1 shot Lillet Rose
• 1 shot Plymouth Gin
Glass: Coupe
Garnish: Lime zest twist (discarded) and dehydrated lime wheel
Method: Stir all ingredients with ice and strain into chilled glass.
• 2 oz Absolut Elyx
• 1½ Yuzu cordial
Vessel: Copper pineapple
Garnish: Carrot flower
Method: Shake all ingredients into copper pineapple vessel filled with cubed ice. Cap with crushed ice and garnish.
• 2 shot Absolut Elyx
• 1 shot Dry vermouth
• 1 shot Pomegranate Juice
• 1 shot Freshly squeezed lime juice
• ¾ shot Vanilla syrup
• ½ shot Beetroot juice
• 1 shot Carrot juice
Vessel: Copper pineapple
Garnish: Dried chilli & passion fruit
Method: Muddle kaffir lime leaves in base of shaker. Add other ingredients, shake with ice and strain into copper pineapple vessel filled with cubed ice. Cap with crushed ice and garnish.
• 2 shot Absolut Elyx
• 1 shot Agave syrup
• 2 shot Passion fruit purée
• 1 shot Freshly squeezed lime juice
• 2 pinch Cayenne pepper
• 2 Kaffir lime leaves
Vessel: Copper pineapple
Garnish: Pear essence & dehydrated lemon wheel
Method: Shake all ingredients with ice and strain into copper pineapple vessel filled with cubed ice. Cap with crushed ice and garnish.
• 2 shot Absolut Elyx
• ½ shot Calvados
• ½ shot Pear juice
• 1 shot Lapsang Souchong tea
• 1 shot Freshly squeezed lime juice
• 1 shot Sugar syrup
Glass: Highball
Garnish: Pink peppercorns
Method: Lightly muddle pink peppercorns in base of shaker. Add other ingredients, shake with ice and fine strain into ice-filled glass.
• 2 shot Absolut Elyx
• 1 shot Sugar syrup
• ¾ shot Freshly squeezed lemon juice
• ½ shot Egg white
• ¼ shot Pomegranate
• 6 Pink peppercorns
Glass: Cocktail
Garnish: Lemon zest twist
Method: SHAKE all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into chilled glass.
• 2 shot Absolut Elyx
• ½ shot Fino Dry Sherry
• ½ shot Freshly Squeezed Lemon Juice
• ½ shot Sugar Syrup
• Egg White
Glass: Cocktail
Garnish: Lemon zest twist
Method: Stir all ingredients with ice and strain into chilled glass.
• 1 shot Absolut Elyx
• 1 shot Lillet Blanc
• 1 shot Beefeater 24 Gin
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