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.
Featuring
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.
Featuring
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.
Featuring
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.