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At the same time, it is fair to wonder if the increased presence of Malört has robbed the digestif some of its hyper-regional charm. At Riff Raff Club, Joly created the Bukowski Cocktail, a shaken drink consisting of Malört, Drambuie, basil, honey, lemon, and “a dash of angst.”
lime juice 2 tablespoons simple syrup club soda 5 leaves fresh mint plus 2 more for garnish slice of lime for garnish Muddle the mint and simple syrup in a cocktail shaker. Pour over fresh ice, top off the glass with club soda, and garnish with a slice of lime and fresh mint leaves. -RL Mojito 2 oz. white rum (or substitute gin) 1 oz.
Sitting somewhere between Aperol and Campari on the flavor scale, Select is slightly sweet, delivering citrus fruit and an undercurrent of bitter botanicals that fuse perfectly with Prosecco and club soda. See Recipe The Revolver This Thanksgiving, leave the Espresso Martinis behind and stir up a Revolver instead.
The Trinidad Sourbitters, lemon juice, orgeat, and ryewas a cocktail competition entry in 2009 by Guiseppe Giovanni of Clover Club in New York City (hes now in Vegas). Something to remember: This was years before bar-goers would thirst for bitter-forward cocktails and bitter digestifs).
Enjoy them simply over ice as a digestif or incorporated into festive coffee creations and dessert cocktails. Cream Liqueurs (Irish Cream): Perfect for decadent holiday treats, Irish cream liqueurs offer a creamy, whiskey-infused sweetness that embodies the festive indulgence.
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