It’s not easy coming up with new cocktails but if one is patient, one can create a new one. Taking a classic and building on it to enhance the best elements of the original and maybe – if you are incredibly creative (like Cocktail Chameleon’s Mark Addison) – you can come up with these two very unique cocktails that are a spin of a couple of originals that got wildly better by mixing two classics together!
These cocktails would be PERFECT for Thanksgiving Day and/or the day after!!
Arnold Palmer Collins
“It turns out Arnold and Tom make a great team. The popular tea-and-lemonade drink, named for the American golder who favoured it, is reinvented as an irresistible cocktail that is hardly par for the course. It captures the same refreshing quality and easygoing spirit as its two namesakes.”
Ingredients
1 1/2 oz bourbon
1 1/2 oz fresh lemon juice
1 oz Tea Syrup*
3 oz club soda, chilled
Directions
Combine the bourbon, lemon juice, and syrup in the glass and stir.
Add ice and top with club soda, to taste.
Garnish with lemon wedge and sprig of mint
Bar Tools
Bar spoon
Cocktail pick
Glassware
12-oz high ball glass
Yield
7 oz, serves 1
*Tea Syrup
Yield: 5 oz
2 tsp English Breakfast tea leaves
1/2 cup boiling water
1/2 cup sugar
Provence
Champagne Cocktail
“This cocktail is fit for the most elegant occasions and glamorous celebrations, including a royal wedding. The traditional bitters are replaced with the floral complexity of lavender syrup. The distinct flavor and fragrance of lavender are also reputed to have a wonderfully calming effect.”
Ingredients
2 tsp Lavender Syrup*
2 tsp fresh lemon juice
1 oz gin, chilled in the freezer
5 oz brut champagne, chilled
Directions
Combine the syrup, lemon juice, and gin in the flute and top with champagne
Garnish with the lavender sprig
Glassware
8-oz flute
Yield
6 1/2 oz, serves 1
Garnish
Fresh lavender sprig
*Lavender Syrup
Yield: 5 oz
1/2 cup water
1/2 cup sugar
2 Tbsp dried lavender flowers
In a small saucepan, boil the water and sugar, stirring until the sugar completely dissolves.
Stir in the lavender flowers, pushing them under the surface with a spoon, and immediately remove the pan from the heat.
Cover and steep for 20 minutes. Strain through a fine-mesh sieve, pressing down firmly on the herbs with the back of the spoon to extract any remaining syrup.
Funnel into a 5-oz bottle and refrigerate.
Thanks to Cocktail Chameleon’s Mark Addison for these amazing cocktails.
BIO: Mark Addison!
Mark Addison believes that life is a series of special occasions meant to be celebrated in high style. As an award-winning designer and producer, he has created extraordinary environments, from celebrity events and major product launches to destination weddings and international galas. His uniquely creative vision has earned him an impressive client list of celebrities, top consumer brands, and Fortune 500 companies. Splitting his time between New York City, Palm Beach, and Vermont, he is always energized by his shifting environment and inspired by the natural beauty of his surroundings. This brings a fresh perspective and contagious optimism to all his work, both behind the scenes and in front of the camera.
You can purchase Cocktail Chameleon via this link http://markaddison.com/cocktail-chameleon/or via BarnesNoble.com
Follow Mark Addison on these social platforms:
Twitter: https://twitter.com/markaddison
Facebook: https://www.facebook.com/Markaddison.eventstyle/?ref=br_rs
Instagram: https://www.instagram.com/mark_addison/
Pinterest: https://www.pinterest.com/markaddison/
Vimeo: https://vimeo.com/markaddison
Youtube:https://www.youtube.com/user/markaddison
This is one cool cocktail cookbook and it’s worth the $$ to buy or gift this. It’s a cocktail bible unlike any other!
Cocktail Chameleon by Mark Addison
All credits © 2017 Eventstyle, LLC
Stevie Wilson,
LA-Story.com
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