FLORIDA WATER
Ingredients
Serves 1
1 egg white
¼ cup (60ml) Lot No. 40 whisky
2 tbsp (30 ml) lemon juice
4 tsp (20 ml) charred orange and clove syrup
1 tsp (5 ml) unpasteurized apple cider vinegar
ice cubes
pinch espresso powder
Instructions
- Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
- To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.
Featuring
FOOLISH PLEASURE
Ingredients
Serves 1
8 to 10 fresh mint leaves
2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon
2 tsp (10 ml) pernod
2 tbsp (30 ml) lime juice
4 tsp (20 ml) orgeat or almond syrup
ice cubes
plains soda water
Instructions
- Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.
Featuring
FLORES’ DANCE
Ingredients
Serves 1
3 orange slices
2 oz (60 ml) El Jimador Reposado tequila
½ oz (15 ml) Alvear Fino sherry
2 tbsp (30 ml) lime juice, freshly squeezed
4 tsp (20 ml) orgeat or almond syrup
2 dashes Angostura Aromatic Bitters
ice cubes
Merlot, for garnish
Instructions
- In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.
Featuring
JIMADOR’S SPADE
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado tequila
½ oz (15 ml) Lillet
¼ oz (5 ml) Green Chartreuse
1 tsp (5 ml) vanilla syrup
2 dashes Bitter Truth Creole Bitters
2 dashes Angostura Aromatic Bitters
ice cubes
lemon coin, for garnish
Instructions
- Combine all ingredients except for lemon coin in a cocktail shaker. Shake vigorously and strain into chilled martini glass. Express a lemon coin on top to garnish. Serve immediately.
Featuring
BAYSIDE BLITZ
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco tequila
½ oz (15 ml) Martini Bianco vermouth
2 tbsp (30 ml) lime juice, freshly squeezed
2½ tsp (12 ml) agave syrup
2 slices jalapeño pepper
1 tbsp (15 ml) cucumber juice or 4 slices cucumber
ice cubes
English cucumber shaved slices, unpeeled
chilled ginger beer
Instructions
- Combine tequila, vermouth, lime juice, syrup, jalapeño, cucumber juice and ice cubes in a cocktail shaker. Shake vigorously and strain into chilled Collins glass. Top up with chilled ginger beer and garnish with cucumber slices around inside of glass. Serve immediately.
Featuring
DARK STAR
Ingredients
Serves 1
1 oz (30 ml) Kamora Coffee Liqueur
½ oz (15 ml) butterscotch schnapps
1 oz (30 ml) Jim Beam Black Bourbon
hot coffee
cinnamon stick, for garnish
Instructions
- Combine all ingredients, except coffee, into a mug and stir. Top up with hot coffee. Garnish with a cinnamon stick.
Featuring
BAILEYS IRISH COFFEE
Ingredients
Serves 1
2 oz (60 ml) Baileys Original Irish Cream
6 oz (180 ml) hot coffee
1 oz (30 ml) Irish whiskey
whipped cream (optional)
Instructions
- Combine Baileys, coffee and Irish whiskey in glass. Top with whipped cream if desired.
Featuring
ESPRESSO MARTINI
Ingredients
Serves 1
1 oz (30 ml) Kahlua
2 oz (60 ml) Stolichnaya vodka
1 oz (30 ml) espresso
chocolate-covered coffee beans, for garnish
Instructions
- In a cocktail shaker, shake Kahlua, vodka and espresso with ice. Strain into a cocktail glass. Garnish with chocolate covered coffee beans.
Featuring
WORD OF MOUTH
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
½ oz (15 ml) Averna
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) lime juice
3 dashes apple cider vinegar
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a rocks glass.
- To make HONEY SYRUP: Combine equal parts honey and water on the stove and warm at low heat while stirring until the honey dissolves. Can be refrigerated for several days.
Featuring
THE WICKER MAN
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
¾ oz (22 ml) Amaro Montenegro
½ oz (15 ml) Okanagan Spirits Poire Williams
¼ oz (7 ml) Grand Marnier
1 dash cardamom bitters
1-in (2.5 cm) piece flamed orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into coupe glass. Flame an orange peel for garnish.
- To flame peel, using a small flame, heat the skin of the peel for a few seconds. Then squeeze the oil into the drink.