3 Elegant Metallic Cocktails

INGREDIENTS

• 2 oz blended scotch
• ½ oz pineapple juice
• ½ oz freshly squeezed lime juice, strained through a fine mesh sieve
• ½ oz cinnamon syrup
• 1 dash angostura bitters
• Pinch of salt

DIRECTIONS

1. For the cinnamon syrup, break up one jar (about 1 oz) cinnamon sticks in the bottom of a sturdy saucepan until they are smallish shards (a wooden mallet or muddler works well for this). Add two cups of water and two cups of sugar.
2. Bring to a boil, stirring occasionally, then lower the heat and simmer, covered, for 5 minutes. Remove from heat and let stand, still covered, at room temperature overnight. Strain through a fine mesh sieve and use immediately or store in the fridge.
3. For the cocktail, combine all of the above ingredients into a cocktail shaker filled with ice and shake vigorously for 15 seconds. Strain into a chilled coupe and garnish with a fig.

INGREDIENTS

• 1 ½ oz gin
• ¾ oz freshly squeezed lemon juice, strained through a fine mesh sieve
• ¾ oz white creme de cacao (Marie Brizard preferred)
• ¾ oz Lillet Blanc
• Sprig of rosemary

DIRECTIONS

1. Firmly press the sprig of rosemary against the palm of your hand to release its oils, then swipe it around the rim and bowl of a chilled coupe glass.
2. In a cocktail shaker filled with ice, combine the remaining ingredients and shake vigorously for 15 seconds.
3. Strain into the coupe glass and garnish with the rosemary sprig.

INGREDIENTS

• 1 oz aged Puerto Rican rum
• ½ oz freshly squeezed lime juice, strained through a fine mesh sieve
• ½ oz ginger honey syrup
• Dry champagne or cava

DIRECTIONS

1. For the ginger honey syrup, combine one cup honey, one cup water, and one large knot of ginger (about six inches long, peeled and thinly sliced) in a saucepan over high heat.
2. Bring to a boil, stirring occasionally, then reduce heat to medium and simmer five minutes. Remove from heat and chill in the fridge overnight, then strain through a fine mesh sieve, discarding solids. Use immediately or store in the fridge.
3. For the cocktail, combine all but the champagne in a shaker with ice. Shake vigorously for 15 seconds, then strain into a chilled flute and top with champagne or cava.