Mocha Mudslide
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
1½ oz (45 ml) Baileys Irish Cream
1 cup (250 ml) chocolate ice cream (about 2 scoops)
4 to 5 cold brew coffee ice cubes
1 pinch sea salt
chocolate syrup, whipped cream and chocolate shavings, for garnish
Instructions
- In a blender, combine vodka, Baileys, ice cream, coffee ice cubes and salt. Blend until smooth. Right before serving, drizzle chocolate syrup into sides and bottom of a milkshake or other tall glass, then pour blender contents in. Garnish with whipped cream and chocolate shavings.
Featuring
Cold Shoulder
Ingredients
Serves 1
2 oz (60 ml) Malibu coconut liqueur
1 cup (250 ml) passion fruit sorbet (about 2 scoops)
½ oz (15 ml) fresh lemon juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
mint sprig, for garnish
Instructions
- In a blender, combine Malibu, passion fruit sorbet, lemon juice, simple syrup and ice. Blend until smooth. Pour into a pilsner or other tall glass and garnish with fresh mint.
Featuring
Bermuda Storm
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
lime wedges or fresh mint, for garnish
Instructions
- In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
Featuring
Johnny Mcintosh
Ingredients
Serves 1
1½ oz (45 ml) Jack Daniel's - Gentleman Jack Rare Tennessee (alternatively, try using Forty Creek Copper Pot Reserve for a slightly richer and spicier profile)
¼ oz (7 ml) lemon juice
¼ oz (7 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using)
2 dashes Angostura Bitters
3 oz (90 ml) sparkling apple juice fresh apple slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whisky, lemon juice, simple syrup and bitters. Shake gently and strain into a Collins glass over fresh ice cubes. Top with sparkling apple juice and garnish with fresh apple slices.
Featuring
Maple-Allspice Whisky Sour
Ingredients
Serves 1
1 medium egg white
1½ oz (45 ml) JP Wiser’s Deluxe Whisky*
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) maple syrup, or to taste
1 pinch ground allspice, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to emulsify, then add ice cubes, shake vigorously and fine strain into a coupe glass. Sprinkle ground allspice over surface to garnish.
Featuring
Peach Cobbler
Ingredients
Serves 1
6 slices fresh or thawed frozen peach (save 1 for garnish)
1½ oz (45 ml) Crown Royal Northern Harvest Rye (for a slightly more assertive spice character, try using Lot No. 40 Rye Whisky Single Copper Pot Still)
½ oz (15 ml) orgeat syrup (made from almonds, this syrup is available online or at specialty grocery stores)
¾ oz (22 ml) fresh lemon juice
fresh thyme or lemon verbena, for garnish
Instructions
- In a cocktail shaker, muddle peach slices. Add whisky, orgeat, lemon juice and ice cubes. Shake vigorously and fine strain into a rocks glass over crushed ice. Garnish with thyme or lemon verbena and a slice of peach.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
Featuring
Tropical Tartan
Ingredients
Serves 1
1½ oz (45 ml) Johnnie Walker Black Label
1½ oz (45 ml) coconut water
¾ oz (22 ml) Pineapple and Green Tea Syrup*
¾ oz (22 ml) lemon juice
1 dash Ms. Better's Cucumber Bitters (optional)
PINEAPPLE AND GREEN TEA SYRUP:
pineapple leaves and cucumber peels, for garnish
Place the peeled outer skins of a fresh pineapple in a plastic bag. Add 1 cup (250 ml) white sugar and let sit overnight to extract pineapple juice and oils. Transfer to a bowl, add 1 cup (250 ml) hot green tea and stir to dissolve. Strain, bottle and refrigerate for up to 1 week.
Instructions
- Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with pineapple leaves and cucumber peels.
Featuring
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.