Crème de violette
1/2 oz Maraschino liqueur
1 1/2 oz Gin
1/2 oz Lemon juice
Splash blue curacao
2 1/2 ounces Russell Henry London Dry Gin
1/2 ounce Dolin Dry Vermouth
Garnish with cocktail onions
Kir Royal Red:
6 ounces Pommery Brut Royale champagne
1/2 ounce crème de cassis
Old Fashioned Espresso
2 oz Woodford Reserve Bourbon
1 pinch cinnamon
1 teaspoon brown sugar
1 dash bitters
1 oz Baileys Irish Cream, chilled
Layer the irish cream over the bourbon and espresso, rim with cinnamon and brown sugar
Fade to Black
2 oz Old St Pete Rum and Spice Rum
¾ oz Simple syrup
¾ oz Fresh lemon juice
1 Egg white
1 teaspoon activated charcoal
In a cocktail shaker, muddle the blackberries in a shaker.
Add the remaining ingredients, and dry-shake (without ice) until the egg white turns foamy, for 20 seconds.
Add ice and shake vigorously until well-chilled.
Double-strain into a chilled coupe glass.
Garnish with 3 dashes of Angostura bitters.