I come up with drinks from time to time and usually have trouble naming them. I wonder if anyone has the same problem. I'm pretty sure I'm being overly critical in this process and could do myself a favor and not put too much thought into the names, but for now I don't. I figured I'd start this topic to help myself out and then eventually help out anyone else that is ever looking for some input. Here are a few that will be going on my new menu, but have yet to be named: (no name #1)-- Wanted to call this The Morris after my friend that drinks this, but Jamie Boudreau already has a Morris. 1 oz Pig's Nose 1 oz St. Germain 1/4 oz Green Chartreuse 1/4 oz lemon juice 1/8 oz Herbsaint or Absinthe shaken and strained over fresh ice in rocks glass and garnished with lemon peel (no name #2) 1/4 Red Bell Pepper cut into cubes and muddled with 1/2 oz Honey Syrup 1/2 oz lime juice then add: 2 oz Barsol Pisco 1/2 oz R&W Apricot shake hard and strain over fresh ice in Collins glass top with Barritts Ginger Beer garnish with 2 bell pepper rings (no name #3) previously posted in the Blanc Vermouth post 2 oz Dolin Blanc 1 oz Corsair Gin Head 1/4 oz Damiana 1/4 oz lemon juice 2 dashes Fee Bros Rhubarb Bitters shaken and served up with a rose water rinse garnish with lemon peel