Hi Toby here. I would love to post the actual specs for these drinks so they can be made more closely to how they are done at The Violet Hour. Good work, you were really close. There are a few things that may trip you up, such as house made bitters, ice, tins, and the joy of having someone make your cocktail and then wash your glass for you when you are done.
I am going to give you the same specs I give to the bartenders. Enjoy.The Fox Hun
1.5 oz Pimms
.50 Tanqueray Gin
Monte au booze: Cynar
(That means just put a little in the glass and swirl it around till it barley coats the inside)
Garnish: 7 drops Peychaud’s
Ice: NoneBriar Patch
1.5 oz Plymouth Gin
¾ oz Fresh Lemon Juice
½ oz Simple Syrup
¼ oz Home made Blackberry Cordial
Garnish: Blackberry and Knotted Pigtail Lemon Twist
Build in shaker. Shake hard 3 times with Kold Draft Ice. Strain into Collins Glass filled with Crushed Ice. The crushed ice will recede. Top with more crushed ice then lace with blackberry cordial.
To make the Cordial take one pint of blackberries and muddle in a non reactive container. Donate one cup of room temp (70*ish) simple syrup, hit with three (3) heavy dashes of Angostura Bitters. Let sit for about an hour then force strain through a fine chinois.
2 oz Pineapple Infused Gin
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
1 Egg White
Garnish: Mint Leaf, House Orange Bitters
Mime Shake. Add KD. Shake. Strain. Serve up.
(One part Plymouth gin, ½ Luxardo Maraschino, ¼ Campari)
So Take one cup of Plymouth gin, half a cup of Luxardo Maraschino, and a quarter cup of Campari and one cup of fresh pinapple. Combine and let sit for 24 hours. Force strain through a fine chinois or strainer.
KD is Kold-Draft ice, wich is the big, 1.25 inch by 1.25 inch, cubes we shake with.
Our simple is 1x1 sugar to water by volume.
Toby Maloney Head Mixologist, The Violet Hour
WRECHED EXCESS IS BARELY ENOUGH