Warren Bobrow just doesn't stop! He's done it again here, with this mouthwatering summer drink. *Note: to make almond water ice cubes, freeze almond water in an ice cube tray. If you can't find almond water, try making almond milk ice cubes for a creamy substitute.Wilver's Demise (modified to make 1 cocktail)1 1/2 shots absinthe2 tablespoons Royal Rose Strawberry-Fennel SyrupBitter End Thai Bittersalmond water ice cubesseltzer waterStart with a glass. Add almond ice, then Strawberry-Fennel syrup. Add the absinthe. Top with seltzer water, then 3 drops of the bitters. Mix lightly and use a straw to bring the sweet syrup up from...
1 1/2 oz. blended scotch whiskey1/2 oz. aged rum1/2 oz. fresh lime juice1/2 oz. Royal Rose Strawberry-Fennel Syrup1/2 dropper-full Bittercube Jamaican #1 bitterssplash of pear or peach nectarCombine ingredients over ice and shake vigorously. Strain into a chilled cocktail glass.
Festive and delicious. Makes 2 piqueña cocktails or one grande cocktail.
3 oz. white rum 1 oz. Royal Rose Strawberry Fennel Syrup 1 oz. fresh lime juice 1 dash bitters
Combine ingredients over ice and shake; strain into chilled cocktail glasses and enjoy.