1 oz Cognac
.75 oz St Germain
1 brown sugar cube
2 dashes Angostura Bitters
Top with Brut Rose Champagne
Place the brown sugar cube at the bottom of a champagne flute. Cover with two dashes Angostura Bitters. Add cognac, St Germain and top with champagne.
The layers of flavors in this cocktail are really interesting; the sweetness from the St Germain and the brown sugar cube play well against the bitters and cognac. I also love the idea of taking something that is typically thought to be feminine, such as a champagne cocktail, and making it masculine by adding the cognac and bitters.
.5 oz Hum Liqueur
.5 oz Creme de Violette Liqueur
Prosecco to fill
Fill rocks glass with ice. Add Hum and Creme de Violette. Add Prosecco to fill, garnish with strawberry slice. Hum provides the cocktail with floral notes, warmth and spice; Creme de Violette brings vanilla into the mix. This is a very bold cocktail.
The Rose Bud
1.15 oz Your Favorite Silver Tequila
.5 oz Carpano Antica Sweet Vermouth
1 piece orange peel
Dash of Aperol
Dash of Rose Water
Chill a cocktail glass. Swirl the rose water in the chilled cocktail glass and discard. Combine tequila and vermouth over ice in shaker. Do not shake; stir. Strain into cocktail glass. Flame the orange peel over the surface of the drink and float on top. Add two dashes of Aperol to the top.
This drink is strong as tequila is its base, but it has really interesting notes of floral, sweetness and bitter making it the most complex of the three.
As always please drink and serve responsibly. For more fab cocktail ideas visit LaToya over on fashionandcocktails.tumblr.com and follow her on twitter: @Fashn_Cocktails.