1.5 oz. Barsol Pisco Selecto Italia
.75 oz. Emilio Lustau, Solera Reserva Manzanilla Sherry
.5 oz. Lemon Juice
.5 oz. Honey Syrup
Pinch kosher Salt
Fentimans Tonic Water
Sorrel Leaf
Combine first five ingredients into a cocktail shaker. Add ice and hard shake for 10 seconds and strain into a collins glass fill with solid 1x1 (Kold draft/Hoshizaki) ice cubes. Top with Fentimans Tonic Water. Garnish with straw wrapped in Sorrel leaves.
Tenzing Coupe Cocktail: The One oh One by Graham Heubach
3/4 oz Barsol Pisco Perfecto Amor
3/4 oz St. George Dry Rye Gin
1/4 oz Germain-Robin Apple Brandy
1/8 oz cinnamon syrup
5 drops Bittered Sling Denman Bitters
1.5 oz Banzai Bunny Sparkling Sake
Add all ingredients (except sake) to mixing glass, add ice, stir to proper chill/dilution.
Strain into chilled vintage couple, top with sake.
Express lemon oil on top, and discard peel. Serve.
Tenzing Coupe Cocktail: The Temple of the moon by Nandini Khaund.
1 oz Junipero
1 oz Barsol Quebranta Pisco
1 oz Amaro Sibilla
1/4 oz simple syrup
Rinse: St George Absinthe
Garnish: mint sprig with 3 drops Fees Orange Flower Water
Stir all ingredients except for rinse and garnish, strain over a chunk/sphere of ice in an old fashioned glass. Garnish with a sprig of mint, with 3 drops of orange flower.
Tenzing Coupe Cocktail. The Melonchony by Micah Melton.
.3g hot curry (2 tsp)
4g French curry (1 tbsp)
3 kafir lime leaves
Infused into.
1 3/4oz cantaloupe juice
3/4oz lemon
1oz barsol perfecto Amor
1 1/2oz English harbour 5
1/2oz Martinique canne Sirop
Shake lightly and double strain into cocktail coupe.
2014 Winner of The Tenzing Coupe Cocktail: The Autumnai Daiquiri by Annemarie Sagoi
1.5 oz Clement Rhum Agricole Select Barrel
.5 oz lemon juice
.5 oz Umenoyado Yuzu Sake
.5 B.G. Reynolds Falernum
.5 oz Imbue Petal and Thorn vermouth
.25 Barsol Perfecto Amor
6 drops Bittered Sling Crabapple bitters
Annemarie Sagoi (center) receiving the First Annual Tenzing Coupe award.