Soak it in Cider #2 Update

I guess all of our cocktail recipe tweaking finally paid off. We got published in Mutineer Magazine in the Thursday Drink night section with a good review of our drink. Well, mostly Sketch's drink, but my name's finally gotten a positive experience on tdn instead of our usual experience of ignoring all of their rules and posting random off topic/out of turn drinks!

La Paloma

This is going to be the drink of the summer. I used David Wondrich's
recipe from Esquire but had heard about the drink originally from
press about Las Perlas (the new tequila bar by the good people who brought you Cole's, Seven Grand, and Doheny)

In a glass pour:
2 oz reposado tequila
1/2 oz fresh squeezed lime juice (toss in spent shell)
pinch of salt
Add ice and top with grapefruit soda. Preferably Jarritos or other Mexican brand. Squirt in a pinch.

The Beatnik

Ingredients:

• 1/2 oz tawny port
• 1 1/2 oz Averna liqueur
• 1 oz small batch bourbon whiskey
• flamed orange peel for garnish

Preparation:

1. Rinse a cocktail glass with port and pour into a mixing glass with the remaining ingredients.
2. Stir 30 times over ice.
3. Strain into a cocktail glass.
4. Garnish with a flamed orange peel.

Aviation

Finally found the right recipe! Thank you Gary Regan. Every recipe
omits creme de violette because it was esentially unavailable for
years. It is now imported by Haus Alpenz and a semi-proper Aviation
is now possible. I say semi because the original recipe called for
quite a bit less of the liqueurs. I prefer to be able to taste them
and think the older recipe is too tart.
1 1/2 gin
1/2 lemon juice
1/2 maraschino
1/2 creme de violette
Shake and double strain.

California Sherry Wine Cobbler

I finally opened up the bottle of Tio Pepe I purchased at Howe's going
out of business sale. This drink seemed like the best use of it. We
also tried an Adonis. (essentially a sherry manhattan). Both were
excellent, the cobbler was not quite sweet enough though so I added
more pineapple syrup.
The sherry cocktail is nice when you want something slightly less
alcoholic. Maybe at the end of the evening after a strong one.

Serving vessel: a pint glass.
1/4 oz sugar
1 oz pineapple syrup
Fill with ice.
6 oz sherry
Stir with a spoon.
Ornament with an orange, pineapple and berry.
Top with Port, a little.
Serve with a straw.

Ginger Peartini

Is it a "tini" if it has gin? I've been wanting to make things with
my pear brandy from Clear Creek. Here's experiment #1

1/2 oz Clear Creek Pear Eau de Vie
1/2 oz Ginger Liqueur
1 1/2 oz gin
Stir with ice and strain.

I enjoyed it. Next time I will mix it in favor of more gin. It's a
little sweet.

Metropole

Anvil 100 provided the inspiration. Looka! provided the recipe. Nicely balanced and not as sweet as some of the vermouth drinks I've been having lately.

1-1/2 ounces cognac.
3/4 ounce dry vermouth.
1/2 teaspoon simple syrup.
2 dashes Peychaud's Bitters.
1 dash orange bitters