Glass: Collins | Garnish: Grapefruit Twist | Ingredients: 1 ounce Suze, 1 ounce blanc vermouth (preferably Dolin blanc), 1 ounce lime juice, ¾ ounce simple syrup, Soda water
Combine the Suze, vermouth, lime juice, and simple syrup in a cocktail shaker. Add a small piece of ice and shake until chilled. Strain into a collins glass over a spear of ice. Top with soda water, then garnish with the grapefruit twist.
Glass: Collins | Garnish: Cucumber ribbon, lime wheel | Ingredients: 3 ounces sauvignon blanc, 2 ounces fresh watermelon juice, ½ ounce elderflower liqueur (preferably St-Germain), 1 teaspoon agave syrup (recipe follows).
TO MAKE THE AGAVE SYRUP: Put ½ cup agave nectar and ¼ cup hot water in a heatproof container and stir to combine. Let cool completely before storing in the refrigerator for up to 3 weeks.
Pour all the ingredients into a collins glass filled with ice, then garnish with the cucumber ribbon and lime wheel.
Glass: Rocks | Garnish: Lime wedge, small basil sprig | Ingredients: 3 basil leaves, 2 lime wedges, 2 ounces blanc vermouth (preferably Martini bianco)
Combine the basil leaves and lime wedges in a rocks glass and use a muddler to lightly crush them together. Add the vermouth, top up with crushed ice, and swizzle to mix. Garnish with the lime wedge and basil sprig.
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