Florida’s winter take on the gin fizz. The first step is to steep coconut chai in a simple syrup. Once ready, grab your rum and fresh egg white.
2 1/2oz Bacardi 8 Rum
1/2 oz coconut chai simple syrup
1 egg white
2 dashes of orange bitters
Combine all ingredients and shake aggressively for one-to-two minutes, until the cocktail is frothy. Strain into a coupe and garnish with toasted coconut.
If green beer isn’t your thing on this St. Patrick’s Day, your taste buds might get lucky with this refreshing cocktail! The Barrister’s Mother-in-Law introduced this cocktail to the family last summer. Like all great cocktails, it has been modified by each person in the family, this is the Barristers take on the recipe.
1.5oz Uncle Val’s Gin
3/4oz St. Germain
1/2oz Fresh Lemon Juice
1 Barspoon Simple Syrup
5 Basil Leaves
Add St. Germain, lemon juice, simple syrup, and basil leaves in your shaker. Muddle the basil. Add Gin & ice. Shake until cold & pour into your favorite cocktail glass.
The original recipe calls for this concoction to be topped off with club soda and includes cucumber; the Uncle Val’s adds enough cucumber flavor for the Barrister and the Barrister sees no point in time watering down a perfectly good drink.
Spring is not far from view. Blossoming flowers and warm sunshine awaits. Today is the District’s first “spring-like” day. We escaped for a few hours to enjoy a long walk along the water. The soon-to-bud tulips and roses inspired a crafty concoction for the Barrister’s Bar Room. We present our own cocktail, the Rosy Amneris. Enjoy the first taste to spring.
3 oz. Gin (Uncle Val’s)
3/4 oz. Rose Water Syrup (Homemade Rose Water + Simple Syrup)
1/2 oz. Elderflower Liqueur
1/2 oz. Lime Juice (Fresh)
1-2 Dash Peychaud’s Bitters
Grated Green Cardamom
2-3 Slices Cucumber
Prepare a mixing glass with Gin, Rose Water Syrup, and 2-3 Slices Cucumber. Muddle mixture. Strain into clean mixing glass with ice. Add Elderflower Liqueur, Lime Juice, and 1-2 Dashes Peychaud’s Bitters. Stir until ice cold. Strain into cocktail glass. Garnish with grated Green Cardamom and cucumber.