FALL COCKTAILS
AT THE NATIONAL

PHOTOGRAPHS
BY DANIELLE HULSEY

hotel nacional

Plantation Pineapple Rum, Giffard Apricot, lime, sugar, peach tincture

 

backyard boulevard

1792 Bourbon, cold-smoked Campari, Acha Vermouth Rojo, orange blossom water

 

mississippi queen

Rittenhouse Rye Whiskey, Pedro Ximenez sherry, blackberry, sage, bitters

 

genepy sidecar

Cognac, Calvados, Genepy des Alpes, Cointreau, citrus, lavender-sugar rim

 

royal treatment

Tito’s Vodka, apple cider, house-made tonic, Pommeau de Normandy, Underberg

 

grasshopper

Tempus Fugit Crème de Menthe & Cacao, Fernet Branca, cream, mint tincture


 

How to Make a Grasshopper at Home

.75 oz Creme de cacao

.75 oz Creme de menthe

.75 oz half & half

.25 Fernet Branca

1/2 dropper mint tincture (see recipe below)

 

Shake all ingredients together in the shaker is cold to the touch. 

Fine strain and pour into a chilled martini glass. 

Garnish with angostura bitters.

 

*Mint Tincture

Place 2 large handfuls of good mint in a jar with 4 oz. grain alcohol. Store in cool dark space. Shake well daily. Strain after 3 days.