Pigeon Cocktails

Aachen Lacquer Shield Owl

1oz Pigeon Milk
2oz St. Germain
1oz Napoleon Brandy
½ tsp Crushed Ammolite

Combine all liquid ingredients in a mixing glass with ice. Stir for approximately 10 seconds. Strain into a cocktail glass over crushed ice. Sprinkle with Ammolite.

Altenburg Trumpeter

3oz Glen’s Vodka
½oz Hammerite (black)
dash Beef Consommé
dash L’Eau D’Issey

Spray a coupe with consommé and perfume. Drizzle Hammerite over the back of a spoon. Add vodka and serve.

Bohemian Fairy Swallow

3 Ziganov Cherry Cigarettes
2oz Kweichou Moutai
1oz Pocari Sweat
3oz Sauternes
3 Cloves

Discard the cigarettes. Muddle Moutai, Sauternes and Pocari Sweat in a Highball glass with ice and cloves. Break the glass underfoot.

Ice Pigeon

2oz José Cuervo Silver Tequila
½g Ketamine
1oz Black Bear’s Bile
2 Fox’s Glacier Mints

Wash a cocktail glass out with crushed ice. Crush mints with Ketamine and stir with tequila and bile in a mixing glass for three seconds. Strain into cocktail glass.

Parlor Roller

1 Ferrero Rocher
1oz Benedictine
1oz Elderflower Cordial
1 Swan’s Egg-white
1oz Grey Goose Vodka
100 Self-adhesive Rhinestones

Decorate a margarita glass with rhinestones, inside and out. Balance Ferrero Rocher (unwrapped) on a large ice sphere. Beat egg white. Pour Benedictine, elderflower, vodka and egg white. Garnish with a slice of cucumber and dried lime.

Scandaroon

3oz Johnny Walker Red Label
3oz Clamato®
1 Baby Mouse (Frozen)
1oz Red Caviar
Pinch Cayenne Pepper

Blend ingredients, strain into a Collins glass and garnish with mouse.

 

Reproduced from Roulade issue 3, Alchemy, at Husk, London, 6th of September 2015.

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