The Argentina Cocktail doesn't use any indigenous Argentinian liquors, but sounds pretty interesting nonetheless. The recipe on Diffords Guide describes it as, "a wet martini softened by liqueur and given a hint of citrus and spice." It's made with 1oz gin, 1oz dry vermouth, 0.25oz triple sec, 0.25oz Bénédictine D.O.M. liqueur, 1 dash orange bitters, 1 dash Angostura bitters, that are stirred with ice, strained into a chilled cocktail glass, and garnished with an orange twist.
Argentina Cocktail (Photo Credit: Married with Dinner, Flickr)
The Belgian Harrier is a cocktail created by Erik Brown, the wine and beverage director at the Oregon Grille. Again, not too much Belgian stuff going into this drink. This recipe was published in The Baltimore Sun. It is made with Campari, Hendrick's gin, St. Germain elderflower liqueur, fresh basil, fresh lemon juice, blue agave nectar. The basil, lemon and agave are muddled in a shaker, with the Campari, gin, and St. Germain added and shaken with ice, then strained over ice into a snifter glass, and garnished with shaved cucumber and a flamed orange twist.