[list of G Sheaves' Approved cocktails]
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CAMPARI ALLA BATTISTI
1-1/2oz CAMPARI, 3/4oz DRY VERMOUTH, splash PROSECCO, splash RUBY RED GRAPEFRUIT JUICE
[build in a red wine glass with ice, lemon wheel garnish]
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G SHEAVES’ PERSONAL MARTINI
2-1/3oz BEEFEATER GIN, 1/3oz NOILLY PRAT VERMOUTH, 1 dash FEE BROS. GRAPEFRUIT BITTERS
[stir, served up in chilled glass, lemon twist]
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Martini For Spring
2oz Tanqueray, 2/3oz Lillet Blanc, one dash floral/citrus bitters (grapefruit works well)
[stir, served up in chilled glass, lemon twist]
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MOJITO [the right way]
Muddle 1 sprig of MINT [4-5 leaves] in 3/4oz SIMPLE SYRUP [1:1] in a shaking glass. Muddle only to break the veins of the leaves, not pulverize the pulp. Put spent sprig in serving glass and fill with ice. Add 3/4oz LIME JUICE and 1-1/2oz WHITE RUM to shaking glass and shake over ice. Strain into serving glass, top off with 1-2oz of CLUB SODA, garnish with lime wedge.
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PEGU CLUB
1-1/2oz GIN, 1/2oz COINTREAU, 1/2oz LIME JUICE, 2 dashes ANGOSTURA
[shake and strain, served up with a lime wedge]
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WAYZATA BEACH ICED TEA
[to make the tea] Boil 4 cups of water with 3/4 cup sugar, add 2-3 Tablespoons fresh GINGER. Bring to a boil, make sure all the sugar dissolves. When it has, take off the heat, steep 4 bags of Tazo Passion Tea [or substitute any other hibiscus flavored tea]. Cover and let sit for 15 min. Strain through a sieve to remove the ginger and tea bags. Then add a squeeze of LEMON JUICE and refrigerate.
[to make the drink] – Ice a lowball. Add a 1 to 2 ounce slug of your favorite GIN [Beefeater for me], top off with the cold tea. Squeeze and drop in a lemon wheel.
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