ST. SPIRITO
Ingredients
Serves 1
1 oz (30 ml) El Dorado 15 Year Guyana Demerera Rum
1 oz (30 ml) Averna Amaro
½ oz (15 ml) Chambord
¾ oz (22 ml) lime juice
¼ oz (7 ml) simple syrup
2 dashes Angostura Bitters
1-in (2.5 cm) piece orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into a cocktail coupe glass filled with ice. Twist orange peel over the top of the drink to express the oils.
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THE RAILBIRD
Ingredients
Serves 1
2 oz (60 ml) Bulleit Bourbon
⅓ oz (10 ml) peach jam
¾ oz (22 ml) honey syrup
½ oz (15 ml) lemon juice
ginger beer
1-in (2.5 cm) piece lemon peel
Instructions
- Stir ingredients, except for ginger beer and lemon peel, with ice in a shaker glass. Shake and strain over ice in a Collins glass. Top with ginger beer and garnish with a lemon twist.
- To make HONEY SYRUP: Combine equal parts honey and water in a small saucepan. Stir over low heat to blend and dissolve honey. Refrigerate until ready to use. Can be refrigerated in a jar for several weeks.
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HADDONFIELD
Ingredients
Serves 1
1 oz (30 ml) Knob Creek Bourbon
1 oz (30 ml) Père Magloire Calvados
½ oz (15 ml) sweet sherry
¼ oz (7 ml) Green Chartreuse
4 dashes Angostura bitters
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a coupe glass.
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SILVER SPUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
¾ oz (22 ml) St-Germain
¾ oz (22 ml) lime juice
¼ oz (7 ml) turbinado simple syrup
2 dashes grapefruit bitters
Instructions
- Shake all ingredients with ice in a shaker glass. Shake and strain twice before pouring into a coupe glass.
- To make TURBINADO SIMPLE SYRUP: Combine equal parts by volume of turbinado sugar (raw cane sugar) and water on the stove. Simmer, but do not boil, and stir occasionally until the sugar has dissolved. Store in a jar in the refrigerator until ready to use.
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DARK ARMY NO. 2
Ingredients
Serves 1
1½ oz (45 ml) Lemon Hart Demerara Rum
1 oz (30 ml) Giffard Ginger of the Indies Liqueur
2 oz (60 ml) mango nectar
½ oz (15 ml) freshly squeezed lemon juice
1 pinch garam masala
2 oz (60 ml) ginger beer
1 fresh lemon wheel, for garnish
Instructions
- Combine rum, liqueur and juices with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a frozen metal cup and top with ginger beer. Dust drink surface with garam masala and place lemon wheel on cup edge as garnish.
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NICE GUY CHAI
Ingredients
Serves 1
1 oz (30 ml) Green Cardamom Hennessy VSOP Cognac
7 oz (220 ml) Vij’s Chai
star anise for garnish
GREEN CARDAMOM COGNAC:
8 green cardamom pods
1 bottle (750 ml) Hennessy VSOP Cognac
VIJ’S CHAI:
15 green cardamom pods
5½ cups (1.375 L ) water
1½ tsp (7 ml) fennel seeds
2 tbsp (30 ml) white sugar
5 orange pekoe teabags
¾ cup (175 ml) whole milk
Instructions
- Combine cognac with hot chai in a porcelain or metal cup. Serve hot.
- To make GREEN CARDAMOM COGNAC: Place whole cardamom pods into bottle of cognac and reseal. Turn bottle upside down briefly to allow pods to mix. Stand bottle upright and leave overnight at room temperature. When ready to use, strain pods from cognac. Makes 3 cups (750 ml).
- To make VIJ’S CHAI: Peel green cardamom skins halfway to reveal the dark brown seeds inside. In a medium-sized saucepan, combine water, peeled cardamom pods, fennel and sugar. Bring to a boil stirring constantly. Once water boils vigorously, add teabags and stir once, then boil for 2 minutes. Remove teabags and discard, reduce heat to medium and add milk. Continue to heat for 1 minute. Remove from heat, strain solids from tea. Serve hot. Makes 6 cups (1.5 L).
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THE ULTIMATE COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Glenmorangie The Original Single Malt Scotch
1 oz (30 ml) Ardbeg 10-year-old Single Malt Scotch
2 tsp (10 ml) brown sugar
3 dashes Fee Brothers whisky barrel-aged bitters
¼ oz (7 ml) Ardbeg Uigeadail Single Malt Scotch
1 trimmed zest of lemon peel, for garnish
Instructions
- Combine Glenmorangie, Ardbeg 10, sugar and bitters in a cocktail shaker. Stir with ice until sugar is partially melted. Coarse strain into an old fashioned glass filled with ice cubes. Drizzle Ardbeg Uigeadail on drink surface. Garnish with lemon zest.
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COURTSHIP
Ingredients
Serves 1
1 oz (30 ml) Tanqueray Rangpur Gin
¾ oz (22 ml) lime juice
½ oz (15 ml) rose syrup
3 oz (90 ml) Villa Teresa Rosé Frizzante
1 scoop raspberry sorbet, for garnish
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine gin, lime juice and rose syrup with ice in a mixing glass. Stir to chill and strain into a champagne flute. Top with rosé and garnish with raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.
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SECOND DATE
Ingredients
Serves 1
1 ½ oz (45 ml) Cazadores Reposado Tequila
¾ oz (22 ml) Drambuie
¾ oz (22 ml) lemon juice
Instructions
- Combine tequila, Drambuie and lemon juice with ice in a cocktail shaker and shake well to combine. Strain into an old fashioned glass with new ice. Garnish with a lemon twist.
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GOING STEADY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado Tequila
2 oz (60 ml) grapefruit soda
¾ oz (15 ml) lime juice
½ oz (15 ml) rose syrup
1 scoop raspberry sorbet
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine tequila, lime juice and rose syrup in a cocktail shaker with ice and shake well to combine. Strain neat into a cocktail coupe. Top with grapefruit soda and garnish with a scoop of raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.