Fall Trends: Absinthe, Rum Punch, and Gin Cocktails

Lucid Frappe

Absinthe is one of the most complex spirits. This Lucid Absinthe cocktail combines mint with a hint of anise.

1 oz. Lucid Absinthe 0.5 oz. of Simple syrup 6-8 Fresh mint leaves 1 oz. Soda water

Muddle mint leaves in the bottom of a frappe style glass. Add absinthe, simple syrup and fill with crushed ice. Pour mixture into shaker and shake vigorously. Pour contents into glass, top with splash of soda water and garnish with mint sprig.

Cardamom and Pop Punch

Cardamom spice and fresh grapefruit juice adds extra pop.
Created by Phil Ward, Mayahuel

2 oz. Flor De Cana 7-year Grand Reserve 4 sugar cubes 3 green cardamom pods (can be found at any spice shop) 3oz. club soda 1oz. lime juice 1 oz. grapefruit juice 1 dash of Regan's Orange bitters

Dissolve the sugar cubes in 1 oz. of soda water. This generally involves muddling to help process. Muddle the cardamom pods with the sugar cubes. After the sugar cubes and cardamom are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. Stir the punch until it is chilled Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with lime wheels

Sapphire Raspberry Mint Collins

1 ½ oz. Bombay Sapphire gin ½ oz. fresh lemon juice ½ oz. simple syrup* 5 fresh raspberries muddled or ¾ oz. raspberry puree 3 oz. club soda Fresh mint

Shake all ingredients, except club soda, and pour into ice-filled highball glass. Top with club soda. Garnish 1 raspberry and lemon wedge.

*To make your own simple syrup, dissolve one cup sugar into one cup hot water

Edited by Patricia D. Sherman

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