Jeff Schwartz and Vincent, Coquette, New Orleans, LA
| 3/4 oz | KOVAL Pear Brandy |
| 3/4 oz | Tanqueray gin |
| 3/4 oz | Lemon juice |
| 2 Dashes | Angostura Bitters |
| Shake, strain into a coupe glass. Top with Moscato d'Asti (approx. 3/4 oz.) | |
Sylvan Gin
Jack Rudy Elixir (no photo)
Courtesy of the Cocktail Club of Charleston
1½ oz. Sylvan Dry Gin
½ oz. Jack Rudy syrup
4 to 5 oz. soda water
2 squeezes of lime juice
4 dashes of Angostura bitters
Fill a glass with crushed ice.
Pour in gin, syrup, and lime juice.
Stir mixture. Top with soda water
and add in Angostura bitters.
Honey Golightly (no photo) Bees Knees
2 oz Sylvan Dry Gin
1 oz local honey
1 oz koval
chrysthemum & honey
3 lemon wedges
muddled with honey graphic with candied lemon zest
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into
a chilled cocktail glass.
Daniel Jang, Tokyo garden, Visalia, CA
| 1/2 oz | KOVAL Rose Hip Liqueur |
| 1/2 oz | St. Germain Elderberry Flower Liqueur |
| 1 oz | Sho Chiku Bai Nigori Sake |
| 2 oz | Mumm Napa Cuvee Champagne |
| Pour all ingredients into a coupe glass and garnish with a large lemon peel and a star anise. | |
Scott Gremillion, Olive or Twist, Baton Rouge, LA
| 2 oz | Bulleit Bourbon |
| 1 oz | Hum Liqueur |
| 3/4 oz | KOVAL Rose Hip Liqueur |
| 3/4 oz | Lime Juice |
| 1 oz | Simple syrup |
| 2 dashes | Angostura bitters |
| Shake, strain into a cocktail glass. Garnish with a lemon twist. |
|
KOVAL Staff Favorite, Chicago, IL
| 2 oz | KOVAL Rye Whiskey |
| 1/2 oz | Dolin Dry Vermouth |
| 1/2 oz | KOVAL Rose Hip Liqueur |
| 2 Dashes | Angostura Bitters |
| Stir, strain into a cocktail glass, and garnish with a lemon twist. |
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