CerebralDebris

I’ve got not one, not two, but three new cocktail recipes for you guys. The first, Faux Cider, is so-named because it has no apple cider in it and yet is oddly reminiscent of a hard cider. Something about the combination of lillet, vermouth, cola and lemon gives it a fruity tang. It’s really nice to drink, and can be converted to a tall drink simply by adding more cola. The Lexington Limey, another bourbon-based cocktail, was invented on the spot at my Day-After-Halloween Party for a friend. She liked the combination of Pimm’s and Bourbon - British and Kentuckian - and decided the name should reflect that. The last, a gin cocktail, bears a lot of similarities to a Tom Collins, but a liberal dose of Pimm’s gives it an orangey, spicey, somewhat autumnal flavor. Thus: Tom’s Cousin. Enjoy!

Thanks to Annie in Beziers’ for the image!

Faux Cider

1oz Bourbon
1oz Lillet Blanc
1oz Dry Vermouth
.5oz Lemon Juice
2oz Cola (regular or diet)
1 dash Angosutra Bitters

Combine Ingredients in a rocks glass over ice. Stir well. If you like, add a little ground cinnamon and nutmeg to give it a mulled taste.

The Lexington Limey

2oz Bourbon
1oz Dry Vermouth
1oz Pimm’s
.33 oz Lemon Juice
.25 oz Simple Syrup
1 dash Angostura Bitters

Combine Ingredients in a rocks glass over ice. Stir well. Simple syrup can be replaced with eldeflower cordial, and both it and the lemon juice can be adjusted — more, and you get a “Bourbon Sour” kind of feel. Less, and you get a stiffer, slightly more bitter drink.

Tom’s Cousin

2oz Gin
2oz Pimm’s
.5oz Lemon Juice
.33oz Elderflower Cordial
1 dash Angostura Bitters

Combine ingredients in a cocktail shaker with ice, shake well, strain into a chilled cocktail or martini glass. Garnish with a twist of orange.