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Stronger Than The Drink In My Hand

by Priya Pappu |

Like a great cocktail

Strong, sweet, always colorful 

Cheers to your spirit 


As this collection came together, one thing was clear really quickly—we were not going to back away from color. In fact, we agreed to throw caution to the wind and lean in even harder!

Call it a theme or a motif if you’re fancy…but when it came time to talk through the ReSilience Cocktail Menu, we thought it best to allow that same commitment to color to shine through.

Don’t get us wrong, taste certainly was important, but we began to think—what if we could create a small collection of delish libations that represent the color story and vibe of this collection? Then, what if we limited ourselves to only five drinks that represent the full spectrum of spirits? And what if we limited each recipe to five ingredients or less? It is summer after all, and ease in construction is a must. Finally, what if we imbued every drink with a timestamp that recalls a cocktail we may have seen our parents or grandparents drinking in an old photograph?

Yes! Let’s do that!

So we did, and where we landed has brought us so much joy and more than one meeting ending with the need for Ubers all around. But no worries, R&D is part of the job we take seriously!  

We hope you enjoy what we’ve created; and if you do, be sure to share your feedback with us on social @cliftonandleopold.


The Aviation

Born in 1916 at the Hotel Wallick in New York, this cocktail was nearly lost to history books. Its signature blue ingredient all but disappeared from common society, but at last the Aviation flies again. It may be a little work to commandeer the Crème de Violette, but put in the effort—trust us.

  •   2 ounces gin
  •   1/2 ounce maraschino liqueur
  •   1/4 ounce creme de violette
  •   3/4 ounce lemon juice, freshly squeezed
  •   Garnish: brandied cherry


  •  Add the gin, maraschino liqueur, creme de violette, and lemon juice to a shaker with ice and shake until well-chilled
  • Strain into a cocktail glass
  • Garnish with a brandied cherry


The Tomate

The easiest of this collection, don’t let the name fool you: the only connection to a delicious tomato this cocktail has is its color. With just two ingredients and a splash of water, the crafting is fast but the enjoyment is long and smooth.

  •   1 once Pastis
  •   ¼ once grenadine syrup
  •   Heavy splash of water
  •   Garnish: rosemary sprig


  •   Pour the Pastis and Grenadine into a glass filled with ice
  •  Serve the water on the side; the French use a small jug called a 'broc' that allows guests to dilute to taste

The Jungle Bird

To the surprise of no one, this lovely was born in the ‘70s when Tiki cocktails were claiming all the attention in the room. It was created by the brilliant mind of Jeffrey Ong Swee Teik, the beverage manager at the Hilton Kuala Lumpur. His goal was to create a welcoming drink that would conjure both the visual interest and exotic flavors of his home. Trust us, he did just that!

  •   1 1/2 ounces blackstrap rum
  •   3/4 ounce Campari
  •   1 1/2 ounces pineapple juice
  •   1/2 ounce fresh squeezed lime juice
  •   1/2 ounce demerara syrup
  •   Garnish: pineapple wedge and leaves


  •   Add the run, Campari, pineapple juice, lime juice, and demerara syrup into a    shaker with ice and shake until well- chilled
  •   Strain into a rocks glass over fresh ice
  •   Garnish with a pineapple wedge and leaves


The New York Sidecar

Even old standards can stand a new take and a twist. The New York Sidecar is no different. Here the addition of egg whites and red wine takes the good to great…who isn’t here for that?

  •   2 ounces rye whiskey
  •   1 ounce freshly squeezed lemon juice
  •   3/4 ounce simple syrup
  •   1 egg white
  •   1/2 ounce red wine


  • Add the whiskey, lemon juice, simple syrup and egg white (optional) into a shaker with ice and shake hard until well-chilled
  •  Strain into a rocks glass over fresh ice
  • Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink


The Grasshopper

Born in New Orleans and destined to rule the world, this novelty cocktail is both nostalgic and delicious. It was also a must for our list because the entire team wanted to try this undiscovered legend. The result? A new guilty pleasure for all.

  •   3/4 ounce crème de menthe
  •   3/4 ounce white crème de cacao
  •   1/4 ounce heavy cream
  •   Ice
  •   Garnish: something green and conversation starting


  •  Combine crème de menthe, crème de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled cocktail glass


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