This month's cocktail suggestions

The Standing Stone
The Standing Stone
From Eric Henry, The Whistler, Chicago

Henry, whose recipe was featured in Esquire magazine, decided to do this take on a whiskey sour by using Scotch and combining it with Don's Spices, which originated at the old Don the Beachcomber's tiki style pubs from the mid-20th Century cocktail culture.

1½ oz. MacGavin's Single Malt Scotch (or any Highland single malt)
¾ oz. fresh lemon juice
 ½ oz. B.G. Reynolds Don's Spices #2 Syrup
¼ oz. Angostura bitters

Shake with ice. Strain into coupe. No garnish necessary.
The Envy

From Colleen Graham, AOL.com columnist  

Graham, a spirits writer and bartender, included this recipe in her 2012 book "¡Hola Tequila!" (Sellers Publishing).

1½ fluid ounces blanco tequila
¾ fluid ounces blue curaƧao
¾ fluid ounce pineapple juice
Dash of orange bitters

Pour the ingredients in a cocktail shaker filled with ice. Shake well and strain into a frozen cocktail glass filled with cracked ice. Garnish with a pineapple flag or a single maraschino cherry.
Triple Orange Margarita

From Americano restaurant, San Francisco  

Mixologist Ronaldo Colli came up with this cocktail when asked to whip up a drink containing Gran Gala.

1½ ounces ultra premium tequila
¾ ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
½ ounce lime juice, freshly squeezed
¼ ounce agave nectar
1 lime wheel
1 orange peel

Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.

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