St George

Tenzing Coupe Cocktail: The Water Nixie by Adam Zoscak

1 oz         Coeur de Lion Calvados Select
.75 oz      St George Rye Gin
1 oz         Interrobang Recipe No 47 Sweet Vermouth
.5 oz        Rhum Clement Rum Creole Shrubb
2 dashes Bar Keep Fennel Bitters
1 swath of lemon
Glass: Coupe
Stir.  Strain.  Express oil of lemon.  Discard Peel.

Tenzing Coupe Cocktail: That Dill Though by Wade McElroy.

That Dill Though....
1.5 oz St. George Terroir Gin
.5 oz Takacho Regal Hawk Sake
.5 oz Suze
.5 oz Small Hand Pineapple Gum Syrup
.25 oz Lemon
1 dash Barkeep Swedish Herb Bitters
pinch Fresh Dill
pinch Quality Sea Salt
Fentiman's Tonic
Method: Shake, double strain on to ice, top with tonic
Glass: Highball/Collins
Garnish: Dill Sprig
Ice: Cubes

Tenzing Coupe Cocktail: The Prelude by Jon Clark

1 oz St George Terroir gin
1 oz King's Ginger
3/4 oz Imbue vermouth

St George Absinthe Verte for glass wash
Ginger, razer thin slice, for garnish

Combine first three ingredients and stir until cold and dilution brings everything into balance.

Pour into rocks glass washed with absinthe. Garnish with ginger

Tenzing Coupe Cocktail: The Trade Street by Griffin Elliott

2 oz St. George Terrior Gin
.75 oz  lime juice
.5 oz celery juice
. 5 oz simple syrup
1 Egg white
Rinse of Pages Verveine du Verte
Garnish: 3 drops Bitter Truth Creole bitters & thin cucumber slice
Add all ingredients to shaker, dry shake, add ice, hard shake. Strain into rinsed coupe. Garnish.

Tenzing Coupe Cocktail: The One oh One by Graham Heubach

3/4 oz Barsol Pisco Perfecto Amor
3/4 oz St. George Dry Rye Gin
1/4 oz Germain-Robin Apple Brandy
1/8 oz cinnamon syrup
5 drops Bittered Sling Denman Bitters
1.5 oz Banzai Bunny Sparkling Sake

Add all ingredients (except sake) to mixing glass, add ice, stir to proper chill/dilution.
Strain into chilled vintage couple, top with sake.
Express lemon oil on top, and discard peel. Serve.

Tenzing Coupe Cocktail: The Fairest by Matthew Hunnel

2 oz Chicago Distilling Shorty's White Whiskey
.75 oz B.G. Reynolds Hand Crafted Vanilla Syrup
4 dashes Bar Keep Organic Lavender Bitters
2 dashes Bar Keep Organic Vanilla BItters
1 sprits of St. George Absinthe (Through an atomizer)
1 sprig of lavender (Bloom not necessary, but ideal)

Combine whiskey, syrup and bitters in mixing glass, then ice and stir.  Spray lavender sprig with St. George Absinthe, swath coupe with sprig and leave for garnish.  Strain mixture over garnish.

Tenzing Coupe Cocktail: The Temple of the moon by Nandini Khaund.

1 oz Junipero
1 oz Barsol Quebranta Pisco
1 oz Amaro Sibilla
1/4 oz simple syrup

Rinse: St George Absinthe
Garnish: mint sprig with 3 drops Fees Orange Flower Water

Stir all ingredients except for rinse and garnish, strain over a chunk/sphere of ice in an old fashioned glass.  Garnish with a sprig of mint, with 3 drops of orange flower.

Tenzing Coupe Cocktail: The imperial act by Jessica Lambert.

2 oz St. George Agua Libre California Agricole Rum
.5 Kalani Coconut Liquer
.25 Small Hands Pineapple Gum
2 drops Barkeep Saffron bitters
2 dash Bittertruth Chocolate bitters

Stir. Served in a toasted halved coconut.
Garnish: floated hand carved ice ball, saffron threads & edible sparkler flower

Tenzing Coupe Cocktail: The Avondale by Benjamin Madeska.

1.5oz  St. George Spiced Pear Liqueur
1.5oz Maison Surrenne Cognac
1oz lemon juice
Dash of Bitter Truth Aromatic Bitters

Add all ingredients to shaker and fill with ice. Shake vigorously, strain into cocktail glass.
Garnish with twist of lemon.

Tenzing Coupe Cocktail: The Shuttercock Cooler by Eric McMillan-Yates

2.0 St. George Rhum Agricole
0.75 Lime juice
0.75 Small Hands Gum Syrup
0.5 Bitter Truth Falernum
0.5 Lucano Amaro
0.25 Grand Poppy
Dash Bittered Sling Cranberry
2.0 Fentimans Ginger Beer
Whole Egg

Tenzing Coupe Cocktail: The Cold Stare by Peter Vestinos.

In a pint glass add:

1 dash Fee Brothers walnut bitters
2 dashes Bar Keep Chinese Spice, Bitters
.75 oz La Colombe Pure Black Cold Brewed Coffee, cold
.25 oz St George Raspberry Liqueur
.50 oz Luxardo Abano Amaro
1.5 oz Pierde Almas Puritita Verda Mezcal

-Fill with ice and stir 20 times, careful not to over dilute.
- Strain into a chilled Footed Rocks Glass
- Squeeze and orange peel across the top once, discard
- Float one espresso bean