Avery and D.C. are back! We review two more submissions as well as a surprise third excerpt.
From the Savoy Cocktail Book
- 1oz Lillet Blanc (can substitute St Germain elderflower liqueur)
1oz Cointreau or Triple Sec1oz Lemon Juice1oz London Dry GinDash absinthe- Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside.
Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled.Strain into the prepared glass.
To prepare Fennel/Anise syrup:
½ cup sugar2 pieces star anise (can substitute ½ tsp fennel)- Heat all together in saucepan over medium heat, stirring frequently, until the sugar melts completely
Remove from heat, cover, and let cool (about 30-45 minutes).- 2oz strong earl grey tea, cooled
.75oz anise or fennel syrup.75oz honey1oz lemon juiceStrain over fresh ice in a rocks glass- Once There Were Wolves, by Charlotte McConaghy
Thistlefoot, by GennaRose Nethercott