Picador Primavera
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco Tequila or Espolon Blanco Tequila
¾ oz (22 ml) lime juice
¾ oz (22 ml) simple syrup*
4 cucumber ribbons (save 2 for garnish)**
3 sprigs cilantro (save 1 for garnish)
3 jalapeño slices (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lime juice, simple syrup, 2 cucumber ribbons, 2 sprigs cilantro and 2 jalapeño slices. Shake vigorously and fine strain into a rocks glass over new cubed ice. Garnish with 2 cucumber ribbons, 1 sprig cilantro and 1 jalapeño slice.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Use a vegetable peeler to peel down the length of a cucumber. Mini cucumbers are handy, but larger ones work too.
Featuring
Very Special Edition
Ingredients
Serves 1
1¼ oz (37 ml) Hennessy Very Special Cognac
¾ oz (22 ml) Aperol Aperitivo
¼ oz (7 ml) St-Germain Elderflower Liqueur
1 tsp (5 ml) citric acid syrup*
2 dashes lemon bitters
1 oz (30 ml) Segura Viudas Reserva Cava Brut, to top
grapefruit twist, for garnish
Instructions
- Combine all ingredients except Cava and grapefruit twist in a mixing glass with ice and stir. Strain into a chilled rocks glass over a large ice cube. Top with Cava and garnish with a grapefruit twist.
- * Combine ½ cup (125 ml) water and ½ cup (125 ml) white sugar and heat gently until dissolved. Add ½ tsp (2.5 ml) citric acid powder (available online or at specialty stores) and allow to cool.
Featuring
Spring Break
Ingredients
Serves 1
1½ oz (45 ml) BacardÍ Superior Rum
½ oz (15 ml) Montenegro Amaro
1 tsp (5 ml) Wray & Nephew White Overproof Rum (optional)
¾ oz (22 ml) simple syrup*
¾ oz (22 ml) lime juice
2 tsp (10 ml) pineapple juice
tiny pinch of salt
Instructions
- Combine all ingredients in a cocktail shaker with ice and shake hard for 10 seconds. Strain into a large coupe or stemmed cocktail glass.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Reginald
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Canadian Rye Whisky
¾ oz (22 ml) Taylor Fladgate Fine White Port
½ oz (15 ml) Alvear Medium Dry Sherry
1 tsp (5 ml) demerara syrup*
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled small coupe or stemmed cocktail glass and garnish with a lemon twist.
- * 1:1 ratio of demerara (brown) sugar dissolved in boiling water. Allow to cool before using.
Featuring
Whisky Sour
Ingredients
Serves 1
2 oz (60 ml) Knob Creek Bourbon
¾ oz (22 ml) lemon juice
¾ oz (22 ml) simple syrup*
1 egg white (optional)
all-natural maraschino cherry and orange wheel, for garnish
Instructions
- In a cocktail shaker, combine bourbon, lemon juice, simple syrup and egg white (if using). If using egg white, first shake “dry” (without ice) to mix. Then add cubed ice and shake vigorously. Fine strain neat into a cocktail glass, or strain over cubed ice into a rocks glass. Top with a “flag” garnish (cherry and half an orange wheel skewered onto a cocktail pick).
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Martini
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin* (Can substitute with vodka.)
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters (optional, but recommended)
pimento-stuffed olive and/or lemon twist, for garnish
Instructions
- Place a martini glass in the freezer. In a mixing glass, combine gin, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled martini glass. Garnish with either a pimento-stuffed olive or a lemon twist…or both.
Featuring
Mai Tai
Ingredients
Serves 1
2 oz (60 ml) Appleton Estate Signature Rum
½ oz (15 ml) Cointreau
¾ oz (22 ml) lime juice
1 oz (30 ml) orgeat (Almond syrup with orange blossom water or rose water, available at specialty stores or online)
mint sprig, for garnish
“spent” lime shell or seasonal fruit, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine rum, Cointreau, lime juice and orgeat. Shake well and strain over crushed ice into a double old-fashioned or tall glass. Garnish with mint and a “spent” lime shell or seasonal fruit.
Featuring
NEGRONI
Ingredients
Serves 1
1 oz (30 ml) Gordon's London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
orange twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to chill and dilute. Strain into a rocks glass over fresh ice and garnish with an orange twist.
Featuring
BLOODY MARY
Ingredients
Serves 1
1½ oz (45 ml) Grey Goose Vodka
4 oz (120 ml) tomato juice
½ oz (15 ml) lemon juice
3 dashes Worcestershire sauce
2 dashes Tabasco sauce
1 pinch each salt and pepper
celery stick, for garnish
lemon wedge, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients and gently rotate shaker to mix. Do not shake, as the aeration and extra dilution will change the consistency. Strain over new ice into a chilled hurricane or Collins glass and garnish with a celery stick and lemon wedge.
Featuring
CINNAMON HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) RumChata
1 oz (30 ml) El Dorado 12-Year-Old Rum
1 pinch cayenne (optional)
whipped cream, for garnish
1 pinch ground cinnamon, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure RumChata and rum into mug, add cayenne (if using), and warm in microwave for 30 seconds. Add hot chocolate and garnish with whipped cream and a sprinkle of ground cinnamon.