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 Come along, Pond by Gina Giovanni
1.5 oz st george botanivore
.5 oz try organic California wheat
.25 suze
.5 pages maurin white vermouth
2 dashes fee rose water bitters
2 dashes barkeeper baked apple bitters
Tenzing Coupe Cocktail: Susi, Suzette, Susana by Rachael Thompson.
.5oz Varnelli Amaro Sibilla
.5oz- Suze
1.5 oz Anchor Distilling Genevieve
Dash Fees Cherry bitters
Rinse a coupe glass with St. George Absinthe.
Build other ingredients in mixing glass, being sure to go on the skinny side of the measurement with the Suze. Stir and strain into the absinthe-rinsed coupe. Garnish with a Luxardo cherry and freshly expressed lemon zest.