All measurements in ounces, unless otherwise noted.
1.5 Beefeater gin
.5 chai masala tea syrup
.5 pear juice
16 drops Bittermen's hellfire bitters
Shake and strain into Collins glass filled with fresh ice, top with soda, and add pear slice for garnish.
Note: to make pear juice, use a hard fruit juicer/juice extractor, core 5-6 ripe pears and juice with skin on.
Note: Chai Masala tea syrup: Simmer 1/2 cup chai masala tea in 2 quarts of water for 1 hour on very low heat. Add 2 tablespoons of black tea and allow to steep for an additional 1-2 minutes. Strain out tea into separate container. Combine resulting tea with equal parts tea to superfine sugar. To each resulting quart add 1/2 ounce of St. Elizabeth Allspice Dram.
High Tea Swizzle
1.5 Rooibos tea gin
.5 Appleton vx
.75 honey syrup
Place 3 cucumber slices at bottom of pilsner. Lightly muddle cucumbers. Fill glass with crushed ice. Dry shake remaining ingredient and pour over crushed ice. Top with soda. Dash angostura along the top of crushed ice. Top with more crushed ice and garnish with a cucumber on the side of the glass.
Note: To infuse Gin, let 1/4 cup of Rooibos Tea steep in 3 liters of gin for 3 hours at room temperature. Strain out tea with a fine strainer into a separate container to stop infusion.
.75 Dolin dry vermouth
.5 maraschino liquer
2 dashes orange bitters
Coat coupe glass in absinthe. Stir remaining ingredients, strain into educated (absinthe rinsed) coupe. Garnish with lemon twist wrapped around brandied cherry.
1.5 Gordon's gin
.5 Creme de cacao
.75 cocchi Americano
Shake, strain, coupe, no garnish.