Ep 77: A Piccolo Will Do In A Pinch with Hannah Georges

Let's Drink About It

Champs-Élysées2 oz Champagne Cognac VSOP.75 oz lemon juice.5 oz Green Chartreuse.25 oz simple syrup1 dash Angostura Bitters Shake with ice until well chilled and fine strain into a chilled cocktail glass. Garnish with a lemon peel. Junior2 oz Rye.75 oz lime juice.5 oz Benedictine2 dashes angostura bitters Shake with ice and strain into a chilled coupe. Paris Between The Wars.75 oz Campari.75 oz Scotch.5 oz fresh lemon juice.5 oz simple syrup (1:1)3 oz dry hard cider Shake all ingredients except the cider in a tin with ice until chilled. Strain into a chilled flute. Top with the cider and twist the lemon peel on top before using as a garnish with a lemon peel. Prairie Oyster1 whole egg1 oz vodka2 dashes of vinegar1 teaspoon Worcestershire sauce1 teaspoon ketchup2 dashes of Tabasco saucePinch of salt and pepperCarefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp. Luau (PDT).75 oz Wray & Nephew Overproof Rum.75 oz Appleton Estate V/X Rum.75 oz El Dorado 15-Year-Old Rum.5 oz lime juice.5 oz simple syrup.25 oz Boiron Passion Fruit Purée.25 oz Kassatly Chtaura Orgeat1 dash Angostura Bitters Shake with ice, then strain into a rocks glass filled with crushed ice. Top with more crushed ice. Garnish with an umbrella, a lime wheel, and an orange slice.