Tips & Sips - OLD

 
 

 

LOVINGLY CREATED FOR EFFORTLESS VERSATILITY...
 

...Enjoy a generous pour over ice, and gently swirl to release the aromas

...For an elegantly simple mixed drink, splash with tonic, sparkling water, or champagne (We recommend a 50-50 ratio)

...Bring frivolity and sophistication to cocktails: use in place of gin in classic recipes, or substitute for vermouth and other aromatic liqueurs

...Garnish with fresh herbs and ripe fruit to add further dimension and bring out myriad flavor notes

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POMP 75

2 oz Pomp & Whimsy
2 oz Brut champagne, chilled
Lemon peel to garnish

Pour P&W over ice in a cocktail shaker and swirl until well chilled. Strain and pour into a coupe. Top with champagne and garnish with a fanciful twist of citrus.

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NEGRONI ROSE

1 oz Pomp & Whimsy
1 oz Lillet Rose
1 oz Aperol
Orange peel to garnish

Combine the ingredients in an old-fashioned glass filled with ice; stir to combine. Twist a thin piece of orange peel over the drink for aromatics and use the twist as a garnish. Alternatively, strain and serve up in your favorite coupe.

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WHIPPET

2 oz Pomp & Whimsy
2 oz Grapefruit juice
2 oz Tonic
Lime

Short shake the P&W and grapefruit juice; pour over ice in a highball glass. Top with the tonic and a squeeze of lime. Give it a quick whirl and serve.

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SUFFRAGETTE MARTINI

1 oz Pomp & Whimsy
1 oz Vodka
1 oz Dry vermouth
1 Dash orange bitters
Lemon twist to garnish

Combine ingredients in a mixing glass or cocktail shaker and fill with ice. Stir well to chill and strain into a chilled cocktail glass. Twist a piece of lemon peel over the drink for aromatics and use the twist as a garnish.

MELBA CUP

2 oz Pomp & Whimsy
2 oz Rosé
2 oz Club soda
Fresh peach slices and 3-4 raspberries
Fresh mint to garnish

Muddle the peach slices and fresh raspberries in a cocktail shaker. Add P&W and rosé and shake vigorously. Strain over ice in to a highball glass and top with additional fruit and club soda. Garnish with fresh mint. 

To make this recipe party ready, fill a punch bowl with equal parts of the P&W and rosé and allow the fruit to steep in the liquor for 1-2 hours, swirling occasionally to mingle the flavors. When guests arrive, top off with club soda and serve over ice. 

ZOU BIJOU BIJOU

1 oz Pomp & Whimsy
1 oz Chardonnay
1 oz Yellow Chartreuse
Soda water
Lemon wheel to garnish

Pour ingredients over ice and top with soda water. Add a lemon wheel as garnish to serve. 

Alternatively, serve straight up: stir the first three ingredients with ice in a cocktail shaker until thoroughly chilled. Strain into a coupe and serve with a lemon twist.

MI HERMOSA

1 oz Pomp & Whimsy
1 oz Tequila
1 oz Watermelon juice
¼ oz Lime juice

To make the watermelon juice: place 1 cup diced watermelon in a food processor or blender and blend until smooth. Strain juice through a fine mesh sieve to remove the pulp. Add all ingredients to a cocktail shaker, and shake vigorously with ice for 20 seconds before straining into a coupe. 

BREAKFAST iN TOKYO

1 oz Pomp & Whimsy
1 oz Nigori sake
1 oz Cucumber juice
Edible flower to garnish

Shake the first 3 ingredients with ice, strain over ice into a lowball or old fashioned glass. Garnish with an edible flower. Alternatively, serve up in a cocktail glass for extra sophistication. 

BERGERAC

1 oz Pomp & Whimsy
1 oz Cognac

Combine in a mixing glass or cocktail shaker with ice. Stir well to chill.

Strain into a chilled cocktail glass.

Garnish with a lemon peel and sprig of rosemary.

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POMP TODDY

2 oz Pomp & Whimsy
2 oz Earl Grey or Darjeeling tea
Cinnamon stick
1 Slice of Meyer lemon
Honey or agave to taste

Steep 1 tsp of Earl Grey tea (or 1 teabag) with the cinnamon stick and Meyer lemon slice in a small tea pot with 4oz hot water (just off the boil), for 3-4 mins. Pour syrup or agave to taste in to the bottom of two porcelain tea cups and add the P&W. Strain 2 oz of the hot tea into each cup and stir. Serve immediately. There will be enough tea left over for a second cup or to share with a friend! 

For chilled version: Pour the cooled tea infusion and P&W over ice in a cocktail shaker, swirl for 20 seconds until thoroughly chilled and strain into a porcelain tea cup. 

For an Asian Toddy, replace the Earl Grey with jasmine tea, and omit the cinnamon and lemon, replacing with 1 slice of orange if desired.