Seed Cocktails

Question 1

Pimm’s Cup

Answer 1

2 oz Pimm’s No. 1
1 oz Saffon Gin
1 oz lemon juice
1 oz simple syrup

Shake and strain over fresh ice in a mason jar, top with Blenheim’s spicy ginger ale, garnish with apple and cucumber

Question 2

Aviation

Answer 2

2 oz Bluecoat gin
3/4 oz lemon juice
Bar spoon lizards
Bar spoon crème de violette

Shake and strain into a chilled cocktail glass. Garnish with a lunar do maraschino cherry.

Question 3

Pisco sour

Answer 3

1.5 oz Pisco Porton
.75 lemon juice
.75 simple syrup
.75 egg white

Dry Shake hard, then add ice and Shake and strain. Brûlée briefly, add amargo chuncho bitters

Question 4

Corpse Reviver #2

Answer 4

1 oz Leopoldo Bros Gin
1 oz Lillet
1 oz Cointreau
1 oz lemon juice
3-5 drops absinthe 

Shake and strain into a chilled cocktail glass. Garnish with a luxardo cherry.

Question 5

Sazerac

Answer 5

2 oz Old Overholt rye
1/2 oz simple syrup
3 dashes Peychaud’s bitters
1 dash Angostura bitters

In an Herbsaint rinsed mixing glass, stir and strain into a chilled rocks glass. Garnish with a lemon peel.

Question 6

Seed 75

Answer 6

1 1/2 oz Hayman’s Old Tom gin
3/4 oz grenadine
1/2 oz lemon juice

Shake and strain into a chilled cocktail glass, top with a splash of prosecco. Garnish with a lemon wheel.

Question 7

La Paloma Caliente

Answer 7

1 1/2 oz Don Diego Santa tequila
1/2 Serrano chile syrup
1/2 oz lime juice

Shake and strain over fresh ice in a highball glass. Top with grapefruit soda. 3-5 drops Thai bitters.

Question 8

The “Seville”ian

Answer 8

1 1/2 oz Woodford Reserve
1 1/2 oz grapefruit juice
1/2 oz aperol 
1/2 oz simple syrup
3 drops Jamaican #2 bitters

Shake and strain into a chilled cocktail glass. Garnish with a pinch of salt and a flamed grapefruit peel.

Question 9

Perfect Pair

Answer 9

1 oz Purkheart pear
1/2 oz St. Germain
Splash of parfait amour
Squeeze one lemon wedge

Shake and strain into a champagne flute with a sugar cube, 2 dashes lavender bitters, and a half glass of prosecco. Garnish with a long lemon twist.

Question 10

Seed’s Moscow Mule

Answer 10

2 oz Russian Standard vodka
3/4 oz ginger lemon syrup
1/2 oz lime juice

Shake and strain over fresh ice in a copper mug. Fill with Barritt’s ginger beer. Add 2 dashes Swedish herb bitters. Garnish with a mint sprig.

Question 11

Hemingway Daiquiri

Answer 11

1 1/2 oz Crusoe rum
3/4 oz simple syrup
1/2 oz grapefruit juice
1/2 oz lime juice
1/2 oz luxardo maraschino liqueur

Shake and strain into a chilled cocktail glass. Garnish with a grapefruit wedge.

Question 12

Vieux Carré

Answer 12

1 oz High West Double Rye
1 oz ADET cognac
1/2 oz Benedictine
1/2 oz Punt E Mes 
Dash angostura bitters
Dash Peychaud's bitters

Stir and strain over ice sphere. Garnish with an orange peel.

Question 13

Italian Julep

Answer 13

1 1/2 oz ADET cognac
1 1/2 oz mint lemon syrup
1/2 oz Fernet Branca
1/2 oz Carpano Antica vermouth

Shake and strain over crushed ice. Garnish with a mint sprig.

Question 14

Horse’s Neck (w/ a kick)

Answer 14

1 1/2 oz Lexington Bourbon
3/4 oz ginger lemon syrup
Dash Decanter bitters

Shake and strain into a highball glass with 3 cubes. Garnish with a long lemon twist. Top with Blenheim spicy ginger ale.

Question 15

Cascade Collins

Answer 15

1 1/2 Hayman's Old Tom gin
1/2 oz Cherry Herring
1/2 oz Turbinado syrup
1/2 oz lemon juice 
IPA

Fill highball glass with 3 cubes to the top of bottom cube with IPA. Shake other ingredients and strain into the glass.

Question 16

Shandy

Answer 16

1/2 oz Cointreau
1/2 oz ginger lemon syrup
3/4 oz lemon juice

Shake and strain into a pint glass. Fill to half with Blenheim ginger ale. Top with Rogue Dead Guy Ale. Stir gently.

Question 17

Champagne cocktail

Answer 17

Place sugar cube in a champagne flute. Soak with 3 dashes of Angostura bitters. Top with sparkling wine. Garnish with a lemon twist.

Question 18

D’Artagnan

Answer 18

1/2 oz Amragnac
1/2 oz Grand Marnier
1 1/2 oz orange juice
Shake and strain into a champagne flute. Top with prosecco. Garnish with an orange peel.

Question 19

St. Germain Cooler

Answer 19

1 oz St. Germain

Pour into an iced highball, top with prosecco. Garnish with a lemon twist.

Question 20

Last Word

Answer 20

3/4 oz Farmer’s gin
3/4 oz Green Chartreuse
3/4 oz Luxardo Maraschino
3/4 oz lime juice

Shake and strain into a chilled coupe.

Question 21

Remember the Maine

Answer 21

2 oz Doc Holliday Rye
3/4 oz Carpano Antica Formula
1/4 oz Cherry Heering
2 dash bitter truth aromatic bitters

Rinse coupe with absinthe. Combine all ingredients in a mixing glass with ice, stir and strain. Garnish with a flamed lemon peel.

Question 22

Venezuelan

Answer 22

1 oz Santa Teresa Rum
3/4 oz Pimm's No. 1
3/4 oz Turbinado syrup
1/2 oz lime juice
3 dashes Angostura bitters

Combine all ingredients in a shaker with ice. Shake and double strain into a chilled coupe. Top with prosecco. Garnish with a flamed orange peel.

Question 23

Caipirinha

Answer 23

2 oz Novo Fogo Cachaça
3/4 oz simple syrup
1/2 lime, quartered

Middle lime and syrup. Add cachaça, Shake and pour into a rocks glass.

Question 24

Bee’s Knees

Answer 24

2 oz Barr Hill Gin
3/4 oz Chamomile Honey syrup
3/4 lemon juice

Combine all ingredients in an iced shaker glass. Shake and strain into s chilled coupe. Garnish with a flamed orange peel.

Question 25

Byrrh Me

Answer 25

1 oz Knob Creek Rye
1 oz Byrrh Grand Quinaquina
1 oz Benedictine
1/2 Turbinado syrup
1/2 oz lemon juice
3 dashes angostura bitters

Combine all ingredients and a shaker glass with ice. Shake and double strain over a large sphere in a rocks glass. Garnish with a lemon twist/fresh berry flag.