2 oz Chicago Distilling Shorty's White Whiskey
.75 oz B.G. Reynolds Hand Crafted Vanilla Syrup
4 dashes Bar Keep Organic Lavender Bitters
2 dashes Bar Keep Organic Vanilla BItters
1 sprits of St. George Absinthe (Through an atomizer)
1 sprig of lavender (Bloom not necessary, but ideal)
Combine whiskey, syrup and bitters in mixing glass, then ice and stir. Spray lavender sprig with St. George Absinthe, swath coupe with sprig and leave for garnish. Strain mixture over garnish.
Tenzing Coupe Cocktail: The Mise a feu punch by Carlos Julian
2 oz. Canne bleue
.75 oz. Imbue petal & thorn vermouth
.75 oz. grapefruit juice
.5 oz. lime juice
.5 oz. chareau aloe liqueur
1 barspoon D'aristi xtabentum honey liqueur
1 barspoon Demerara syrup
1 dash bitter truth chocolate
Assembly : combine all the ingredients in a shaker thin , add ice and shake it like a legend , pour into a nice vessel and add ice .
Garnishes:
1-slice of pitalla
1- slice of ate de guallava
St George abssinthe mist
Tenzing Coupe Cocktail: The Crushed Velvet by Nick Kokonas
1 oz Lucano Amaro
1 oz Luxardo Bitter
1 Dash Fee Brother's Rhubard bitters
2 oz Iwate Kura Bakushu Oyster Stout
2 oz Bereche Brut Reserve
Build in wine glass over ice. Stir. Garnish with lemon twist.
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 imperial act by Jessica Lambert.
2 oz St. George Agua Libre California Agricole Rum
.5 Kalani Coconut Liquer
.25 Small Hands Pineapple Gum
2 drops Barkeep Saffron bitters
2 dash Bittertruth Chocolate bitters
Stir. Served in a toasted halved coconut.
Garnish: floated hand carved ice ball, saffron threads & edible sparkler flower
Tenzing Coupe Cocktail: I'm big in Japan by Danielle Lewis.
1.5 oz Akashi white oak
1/2 oz Lucano Amaro
1/2 oz BG Reynolds orgeat
1/4 oz Senior Original orange curacao
1/4 oz BG Reynolds vanilla
1/2 oz lemon juice
Mint sprig garnish
Shake all ingredients strain over crushed ice
Tenzing Coupe Cocktail: A better place by Scott LoBianco.
.75oz Interrobang Sweet Vermouth
.75oz luxardo amaro abano
Bar spoon honey
1.5oz GlenDronach 12
2 dashes barkeep lavender bitters
Stirred. Coupe
Tenzing Coupe Cocktail: The Avondale by Benjamin Madeska.
1.5oz St. George Spiced Pear Liqueur
1.5oz Maison Surrenne Cognac
1oz lemon juice
Dash of Bitter Truth Aromatic Bitters
Add all ingredients to shaker and fill with ice. Shake vigorously, strain into cocktail glass.
Garnish with twist of lemon.
Tenzing Coupe Cocktail: The Shuttercock Cooler by Eric McMillan-Yates
2.0 St. George Rhum Agricole
0.75 Lime juice
0.75 Small Hands Gum Syrup
0.5 Bitter Truth Falernum
0.5 Lucano Amaro
0.25 Grand Poppy
Dash Bittered Sling Cranberry
2.0 Fentimans Ginger Beer
Whole Egg
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.
Tenzing Coupe Cocktail: The Passionate Beginning by Derek Mercer.
1.5 oz Ocho Tequila blanco
1 oz Luxardo Apertivo
.5 oz simple syrup
2 lime wedges
1/4 of a large, fresh passion
Muddle passion fruit and lime wedges with Apertivo. Add syrup and tequila. Shake with ice and double strain into a coupe. Garnish with a tattooed lime wedge.
Tenzing Coupe Cocktail: There she goes again by Julia Momose
2 oz. Nikka Taketsuru Pure Malt 12yr.
1 oz. Satsuma Shiranami Sweet Potato Shochu
3 dashes Bar Keep Fennel Bitters (to rinse)
Combine whiskey and shochu in a mixing glass. Stir gently for 20 to 25 seconds. Strain into a chilled cocktail glass that was rinsed with the fennel bitters. Express orange oils through flame over the cocktail. Garnish with fresh cut lemon swathe.
Tenzing Coupe Cocktail: The Wooden Indian by Michael Page.
1.5 oz Lepanto Brandy Solera Olorosso Viejo
.75 oz Pages Liqueur Maurin
.5 oz Luxardo Angioletto
2 dashes Bitter Truth Xocolatl Bitters
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Cherry Cavendish Tobacco Smoke
Luxardo Cocktail Cherry
Stir cocktail in mixing glass with ice, strain into tobacco smoked Old Fashioned glass, garnish with cherry.
Tenzing Coupe Cocktail: The Orlando #2 Cocktail by Mike Palmer.
1oz Nikka Coffey Grain Whisky
1oz Christian Drouin Calvados Hors D'Age
0.25oz Luxardo Fernet
0.5oz Lustau Solera Gran Reserva Oloroso Sherry
0.25oz Briottet Creme de Noisette
Dash Bittered Sling Crabapple Bitters
Garnish: Orange, fresh sage, clove
Stir with ice, strain into a small old-fashioned glass, express orange rind over glass with a lit match. Perforate rind with 2 cloves, and pierce with a fresh sprig of sage no larger than 2.5cm on a spike. Rest atop rim of glass and serve.
Tenzing Coupe Cocktail. The Sweet, sweet revenge by Clint Rogers
1.5 oz. No. 3 Gin
.75 oz. Tempus Fugit Gran Classico
.75 oz Lustau Manzanilla 'Papirusa'
.5 oz. lemon
.25 oz Bitter Truth Apricot
-.25 oz. simple (1:1)
5 drop Denman's Bittered Sling (Denman's Blend)
1 oz. Narutotai Ginjo Nama Genshu Sake
Sake is to be served on side in sake glass.
top 6 ingredients are shaken in a mixing tin and strained into empty sake bottle
the guest is to take sake and use cocktail as chaser to complement. One cocktail in whole.
Tenzing Coupe Cocktail: The Rude Boy by Max Wolod.
1 oz Yoho Brewing Tokyo Black Porter
1 oz goat's milk
3/4 oz Blackwell Rum
3/4oz Luxardo Amaro Albano
3/4oz Luxardo Amaretto di Saschira
3/4oz Luxardo Angioletto
1 Luxardo cherry (garnish)
Shake all ingredients vigorously with good/dense ice in a shaker.
Strain over crushed ice in a cool Collins-ish glass.
Garnish with a cherry.
Drink before foam dies.
Drink another.
BOOM!
Tenzing Coupe Cocktail: The Cold Stare by Peter Vestinos.
In a pint glass add:
1 dash Fee Brothers walnut bitters
2 dashes Bar Keep Chinese Spice, Bitters
.75 oz La Colombe Pure Black Cold Brewed Coffee, cold
.25 oz St George Raspberry Liqueur
.50 oz Luxardo Abano Amaro
1.5 oz Pierde Almas Puritita Verda Mezcal
-Fill with ice and stir 20 times, careful not to over dilute.
- Strain into a chilled Footed Rocks Glass
- Squeeze and orange peel across the top once, discard
- Float one espresso bean
Tenzing Coupe Cocktail: Susi, Suzette, Susana by Rachael Thompson.
.5oz Varnelli Amaro Sibilla
.5oz- Suze
1.5 oz Anchor Distilling Genevieve
Dash Fees Cherry bitters
Rinse a coupe glass with St. George Absinthe.
Build other ingredients in mixing glass, being sure to go on the skinny side of the measurement with the Suze. Stir and strain into the absinthe-rinsed coupe. Garnish with a Luxardo cherry and freshly expressed lemon zest.
Tenzing Coupe Cocktail: Nessie's Kimono by John Schmaling.
1 oz Glendronach 12 Year
2 oz Otokoyama Junmai Sake
.5 oz Fruitlab Jasmine Liqueur
.25 oz Lemon Juice
.25 oz simple syrup (1:1) or 1 bar spoon caster sugar
Shake all ingredients with ice until well-chilled and fine-strain into a chilled coupe. 10 seconds will be sufficient if using simple syrup; 15 seconds if using caster sugar. Caster sugar is preferred.
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