Episode 2 • Bird of Paradise Fizz

  • 3 ounces dry gin

  • 1½ ounces lime juice

  • 1 ounce heavy cream

  • 3 teaspoons raspberry syrup

  • 1 tablespoon egg white

  • 3 dashes orange flower water

  • 1 ounce club soda (more if desired)

  • Raspberries for garnish

In a cocktail shaker, combine gin, lime, cream, raspberry syrup, egg white, and orange flower water with plenty of crushed ice. Shake well, and pour unstrained into a tall glass, leaving some room at the top. Top with soda and stir. Garnish, and serve with a straw. Link to recipe.


Episode 1 • Sherry Cobbler

  • 2 orange wheels (1 for garnish)

  • 2 lemon wheels (1 for garnish)

  • 2 teaspoons superfine sugar, or 1/2 oz simple syrup

  • 3 ounces dry Sherry (amontillado or mazanilla) 

  • Mint sprig and raspberries for garnish

Muddle 1 orange wheel, 1 lemon wheel, and sugar or simple syrup in a pint glass. Add Sherry and pour into a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 30 seconds.

Strain into a collins or highball glass filled with crushed ice. Add more crushed ice, packing into glass and mounding above rim. Garnish with mint, raspberry, orange wheel, and lemon wheel. Drink with a straw.