Signature Sips

Sit back, relax and sip on one of these sinfully-good signature cocktails from some of the town’s standout restaurants.

By Jacquelyn Mysliwiec
Photography by Luke Simpson

Simpson-Falmouth-Martini-15Cappuccino Martini 

1 oz. Van Gough Double Espresso vodka
1 oz. Absolut Vanilla Vodka
1 oz. Bailey’s Irish Cream
1 oz. Godiva Chocolate Liquor

Garnish with cocoa powder rim and chocolate syrup swirl inside the glass

Celestino’s Restaurant
444 N. Falmouth Hwy #5
508-392-9741
celestinosnorth.com 



Mai Tai Simpson-Falmouth-MaiTai-16

1 oz. Light rum
1/2 oz. Amaretto
1/2 oz. Orange liquer,
1 oz.fresh squeeze orange juice
1 oz. Pineapple juice
Dash of grenadine
1 oz. Dark rum floater

Garnish with slice of fresh pineapple, orange, lime and a cherry

Quahog Republic
97 Spring Bars Rd.
508-540-4111
quahogrepublic.com 

 



Simpson-Falmouth-OldFashioned-05 copy

 

C Salt Old Fashioned 

2 1/2 oz. Old Grand-Dad 114 Bourbon
Dash of cherry bitters
Dash of orange bitters
Dash of old fashioned bitters
1 oz. Dark simple syrup

Garnish with brandy cherries, twist of orange, and twist of lemon

C Salt, 75 Davis Straits
774-763-2954 csaltfalmouth.com


Simpson-Falmouth-SideCar-09

Side Car

(early 1900s classic) 

2 oz. St.-Remy brandy
1 oz. Combier triple sec
1 oz. lemon cordial

Garnish with a twist of lemon

Glass Onion, 37 North Main St.
508-540-3730, theglassoniondining.com 

 

 


Simpson-Falmouth-Margarita-01

Mango Margarita

1 1/2 oz. Camarena Silver Tequila
1 oz. Patron Citronge
Dash of Habanero sauce
1 oz. Fresh mango puree
1 oz. Margarita mix (Añejo has their own secret recipe)

Garnish with habanero salt on rim, and habanero pepper (do not eat the pepper!)

Añejo, 188 Main St., 508-388-7631
anejomexicanbistro.com 

 


Simpson-Falmouth-Bloody-04

Bloody Mary

1/12 oz. Vodka of choice
3 oz. V8 juice
1 tsp. of house-made mexi-carrot pickling brine
Small scoop of horseradish sauce
Dash of Worcestershire sauce
Dash of smoked salt
Fresh ground pepper

Garnish with Garden Veggies (Pickle Jar’s house-marinated mushrooms, cauliflower, olives, carrots and green beens)

Pickle Jar Kitchen, 170 Main St.
508-540-6760, picklejarkitchen.com 

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