N.A.D.E.R.

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KOOL & THE GANG

2 oz Hendrick’s Gin

.5 oz St. Germain

.5 oz Orgeat

.5 oz Lemon

.5 oz Pineapple Juice

2 cucumber slices

Muddle the cucumber in the orgeat, add rest of ingredients

Shake, strain into a chilled Pilsner glass, fill with crushed ice

top with a splash of Soda water and cover with Peychaud’s Bitters a la Queens Park Swizzle style

Garnish with a cucumber ribbon

HANDSOME BOY MODELING SCHOOL

2 oz Hendrick’s Gin

.75 oz Aperol

.75 oz Punt E Mes

3 dash orange flower water

Stir, strain into a chilled cocktail glass

Garnish with an orange twist

CANSEI DE SER SEXY

1.5 oz Hendrick’s Gin

.75 oz Rose Syrup *recipe below

.5 oz Plymouth Sloe Gin

.5 Lemon Juice

1 barspoon Gran Classico Bitter

Shake, strain over fresh ice in a rocks glass

Garnish with a spritz of rose water and a rose petal

LAVENDER DIAMOND

2 oz Hendrick’s Gin

.5 oz Dolin Bianco Vermouth

.5 Dolin Dry Vermouth

1 Barspoon John D Taylors Velvet Falernum

3 dash Lavender bitters

Stir, strain into a chilled cocktail glass

Garnish with a dried lavender sprig

Rose Syrup

In a saucepan combine 2 cups sugar with 2 cups water, stir over heat until uniform

Stir in 2 tablespoons of rose water, or as much to fit your taste (Available at Whole Foods, spice stored or specialty stores)

Bottle and keep refrigerated up to one month.