Name: Zero Georges Seasonal Cocktails Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz London dry gin; 0.75 oz fresh lemon juice; 0.5 oz simple syrup (1:1); 0.5 each egg white; 6 each fresh basil leaves; 2 oz club soda; 1 each lemon wheel; 1 to taste ice; 2 oz rye whiskey; 0.5 oz peach syrup (fresh peach puree + simple); 0.25 oz demerara syrup (2:1); 2 dashes angostura bitters; 1 pinch smoked sea salt (or smoked cocktail rinse); 1 each peach slice; 1 each large ice cube; 1.5 oz vodka; 0.75 oz fresh cranberry syrup (cranberries + sugar + water, strained); 0.5 oz fresh lemon juice; 0.25 oz rosemary simple syrup (1:1 infused); 2.5 oz prosecco or dry sparkling wine; 1 each fresh rosemary sprig; 4 each fresh cranberries (for garnish); 1 to taste ice; 2 oz bourbon; 0.75 oz fresh apple cider; 0.75 oz fresh lemon juice; 0.5 oz maple syrup (grade A); 0.5 each egg white; 1 each dried apple slice (for garnish); 1 pinch ground cinnamon (light dusting)

Method

Citrus-Herbal Gin Fizz (Spring)

Herb preparation

Gently slap 6 fresh basil leaves between your palms to release aroma. Reserve one leaf for garnish.

Dry shake

In a cocktail shaker, combine 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 egg white, and the bruised basil leaves. Dry shake vigorously (no ice) for 15–20 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker and shake again for 10–15 seconds until cold and frothy.

Strain and finish

Double-strain into a chilled Collins or highball glass filled with fresh ice. Top with 2 oz club soda, stir gently once to integrate. Garnish with the reserved basil leaf and a lemon wheel on the rim.

Smoky Peach Old Fashioned (Summer)

Prepare peach syrup (if making fresh)

Combine 1 part peach puree with 1 part simple syrup (or simmer chopped peaches with equal parts sugar and water, then strain). Chill before using.

Build the cocktail

Place a rocks glass on the bar. Rinse or lightly smoke the glass interior if desired (smoked sea salt pinch or use a smoking gun and applewood). In a mixing glass, combine 2 oz rye whiskey, 0.5 oz peach syrup, 0.25 oz demerara syrup, and 2 dashes angostura bitters.

Stir

Add large amounts of ice to the mixing glass and stir for 20–30 seconds until properly diluted and chilled.

Serve

Strain over a single large ice cube in the prepared rocks glass. Express a strip of peach or orange peel over the drink if available, then discard or rub on the rim. Garnish with a fresh peach slice and a light flake of smoked sea salt on the peach.

Cranberry-Rosemary Sparkler (Fall)

Cranberry syrup (make ahead)

Simmer 1 cup fresh cranberries with 1 cup water and 1 cup sugar until berries burst (about 10 minutes). Strain and chill. For bar use, measure 0.75 oz per cocktail.

Assemble

In a shaker with ice, combine 1.5 oz vodka, 0.75 oz cranberry syrup, 0.5 oz fresh lemon juice, and 0.25 oz rosemary simple syrup.

Shake and strain

Shake vigorously for 10–12 seconds until the mixture is well chilled. Strain into a chilled flute or coupe.

Top and garnish

Top with 2.5 oz prosecco or dry sparkling wine. Gently place a sprig of fresh rosemary and 3–4 fresh cranberries on a cocktail pick as garnish. Optionally, lightly slap the rosemary before garnishing to release oils.

Maple Apple Bourbon Sour (Winter)

Dry shake

In a shaker, combine 2 oz bourbon, 0.75 oz apple cider, 0.75 oz fresh lemon juice, 0.5 oz maple syrup, and 0.5 egg white. Dry shake vigorously (no ice) for 20 seconds to emulsify and produce a silky foam.

Wet shake

Add ice to the shaker and shake again for 10–15 seconds until well chilled.

Strain and garnish

Double-strain into a chilled coupe or rocks glass over fresh ice if desired. Garnish with a dried apple slice and a light dusting of ground cinnamon on the foam. Serve immediately.