Cocktails

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[mk_fancy_title color=”#ffffff” size=”74″ force_font_size=”true” size_phone=”35″ font_weight=”300″ txt_transform=”uppercase” letter_spacing=”10″ font_family=”none” align=”center”]Cocktails?

Yes, please![/mk_fancy_title]

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[mk_fancy_title size=”30″ margin_bottom=”0″ font_family=”none”]Everything here is delicious.[/mk_fancy_title]
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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Smooth Sailing[/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Gin
  • 1 oz lemon juice
  • 1 oz simple syrup
  • 3-4 basil leaves
  • Topped with Soda

Serve with ice in highball glass plus a cucumber wheel.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Sour Confession[/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Gin
  • 1 oz lemon juice
  • 1 oz simple syrup
  • .5 oz orange juice
  • 1/2 egg white

Shake vigorously until egg whites are foamy and serve in a rocks glass with an orange twist.[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Sea Bishop Negroni[/mk_fancy_title][mk_custom_list]

  • 1.5 oz  Sea Bishop Gin
  • .5 oz Campari
  • .5 oz sweet vermouth
  • 1 oz grapefruit juice

Serve in martini glass with a grapefruit twist.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Legs[/mk_fancy_title][mk_custom_list]

  • 1.5 oz  Sea Bishop Gin
  • .5 oz Lillet
  • 2 oz orange juice
  • 3 dashes of bitters

Serve on the rocks with an orange twist.[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Pinky[/mk_fancy_title][mk_custom_list]

  • 1.5 oz  Sea Bishop Gin
  • .5 oz Benedictine
  • 2 oz grapefruit juice

Serve on the rocks with a cherry.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Sea Bishop Mojito[/mk_fancy_title][mk_custom_list]

  • 1.5 oz  Sea Bishop Gin
  • .5 oz Cointreau
  • 1 oz pineaple juice
  • .5 oz lime juice
  • 6-7 mint leaves

Muddle mint and other ingredients together. Serve in a highball glass with ice and a lime wedge.[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Winning Powerball Ticket[/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Gin
  • .5 oz elderflower cordial
  • 2 sprigs of tarragon

Shake all ingredients together with ice, strain into a rocks glass and serve neat.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Clearly Blue[/mk_fancy_title][mk_custom_list]

  • 1.5 oz  Sea Bishop Gin
  • .25 oz Cointreau
  • .25 oz Blue Curacao
  • .25 oz lemon juice

Serve on the rocks and topped with soda.[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Pretty in Pink[/mk_fancy_title][mk_custom_list]

  • 1 oz  Sea Bishop Tarragon Infused Gin
  • .5 oz lemon juice
  • .5 oz elderflower liqueur
  • Sparkling rosé

Shake all ingredients together with ice, strain into a champagne flute and top with sparkling rosé.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Tarragon Gimlet[/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Tarragon Infused Gin
  • .5 oz lime juice
  • .5 oz simple syrup

Shake vigorously with ice for 15 seconds and strain into glass[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Cold Feet [/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Barreled Gin
  • .25 oz orange juice
  • .25 oz simple syrup
  • 4-5 dashes Angostura bitters

Stir with ice and serve in rocks glass. Garnish with a cherry.[/mk_custom_list]

[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Rested Pear [/mk_fancy_title][mk_custom_list]

  • 2 oz  Sea Bishop Barreled Gin
  • .75 oz pear brandy
  • .5 oz lemon juice
  • Ginger beer

Stir ingredients in a glass with ice and top with ginger beer.[/mk_custom_list]

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[mk_fancy_title size=”20″ margin_bottom=”0″ font_family=”none”]Storm Cloud[/mk_fancy_title][mk_custom_list]-Makes 3 cups-

  • 1 cup heavy cream
  • 1 tsp espresso powder
  • .5 tsp unsweetened cocoa powder
  • .75 cup Sea Bishop Barreled Gin
  • 1 tsp vanilla extract
  • 14 oz sweetened condensed milk

Whisk heavy cream, espresso powder and cocoa together. Next, whisk in gin and vanilla extract followed by sweetened condensed milk. Store for up 2 weeks in refrigerator.[/mk_custom_list]

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