here are the two cocktails i created for the Wildflower Craft Cocktail and Twilight Tour at the San Francisco Botanical Garden last week.
- muddled ginger
- 1½ oz bourbon
- 1 oz japanese plum wine
- ½ oz cocchi americano
- creole bitters & peach bitters
garnish with a chunk of candied ginger.
2. wiggy #2
- muddled rosemary (muddle quickly in the whiskey and sieve into your shaker so as to the release a bit of the oil without adding too much chlorophyll)
- 1½ oz pear liqueur
- 1 oz high west silver oat whiskey
- ¼ oz fresh lime juice
- 1 tsp syrup
- lemon bitters
garnish with a small sprig of rosemary.