TOM & JERRY
Ingredients
Serves 1
1½ oz (45 ml) Havana Club 7-Year-Old Rum
2 oz (60 ml) Tom & Jerry Batter*
4½ oz (140 ml) boiling water
star anise, for garnish
Instructions
- * Separate 12 egg yolks and whites and set aside. In a bowl, whip egg whites with 1 tsp (5 ml) cream of tartar until stiff peaks form. In a separate bowl, using an electric mixer, beat yolks with 1 lb (500 g) sugar, 1 tsp (5 ml) each ground cloves and allspice, ½ tsp (2.5 ml) cinnamon and 2 oz (60 ml) rum, until sugar has dissolved. When yolk mixture is completely liquid, fold it into whites. Will keep refrigerated, for up to 2 weeks.
- In a preheated mug or hot cocktail glass, combine rum and Tom & Jerry batter. While stirring, slowly pour in boiling water. Garnish with star anise
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CHAMOMILE TODDY
Ingredients
Serves 1
1½ oz (45 ml) D’Eaubonne VSOP Brandy
4 oz (125 ml) Chamomile/Ginger Herbal Tea*
¾ oz (22 ml) lemon juice
1½ tbsp (22 ml) liquid honey, or to taste
lemon zest or wheel, for garnish
Instructions
- * In a tea pot, combine 5 oz (150 ml) boiling water with 1 chamomile tea sachet and ½-in (1.25 cm) piece fresh ginger, peeled and sliced. Steep for 4 to 6 minutes, strain for use in cocktail preparation.
- In a preheated mug or hot cocktail glass, combine brandy, chamomile/ ginger tea, lemon juice and honey. Stir to combine. Garnish with lemon zest.
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YULE PUNCH
Ingredients
Serves 1.5 L
6 cups (1.5 L) lemon tea, recipe follows
2 tsp (10 ml) citric acid
3/4 cup (175 ml) sugar
1 bottle (750 ml) Tanqueray Flor de Sevilla Gin
3 cans (1419 ml) Lonetree Rosé Apple Cider
2 cups (500 ml) cranberry juice
fresh cranberries and green apple cubes, for garnish
Instructions
- Pour 6 cups (1.5 L) of boiling water over 12 lemon/hibiscus herbal tea sachets and steep for 5 to 6 minutes. After steeping, while liquid is still hot, add citric acid and sugar. Chill until ready to assemble punch. To assemble, in a punch bowl, combine tea mix with gin, rosé cider and cranberry juice. Garnish with fresh cranberries and cubes of green apple. Serve in a rocks or punch glass.
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PUMPKIN PIE PERFECTION
Ingredients
Serves 1
2 oz (60 ml) Baileys Pumpkin Spice
1 oz (30 ml) Bacardi 8-Year-Old Rum
2 oz (60 ml) whole milk
2 scoops vanilla ice cream
whipped cream, for garnish
grated nutmeg, for garnish
Instructions
- Combine all ingredients, except for garnishes, in a blender with a few ice cubes. Blend until smooth and pour into a Collins glass. Top with whipped cream and garnish with a sprinkle of nutmeg.
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NOT YOUR GRANDMA’S APPLE PIE
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
1 oz (30 ml) apple cinnamon tea, steeped and cooled to room temperature
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup *
1½ oz (45 ml) soda water
apple slices, fanned out, for garnish
Instructions
- In a cocktail shaker, combine Calvados, apple cinnamon tea, lemon juice and simple syrup. Shake gently with ice and strain into a rocks glass over cubed ice. Top with soda water and garnish.
- For Simple Syrup: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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LAST SLICE OF PECAN PIE
Ingredients
Serves 1
1 large lemon, peel only, pith removed
1½ oz (45 ml) Knob Creek Bourbon
¾ oz (22 ml) Pecan Maple Syrup *
2 dashes Aromatic Bitters (available at specialty stores)
Instructions
- In a mixing glass with ice, lightly muddle lemon peel. Add remaining ingredients and stir to chill. Strain into a coupe glass.
- * For Pecan Maple Syrup: In an oven preheated to 350 F (180 C), toast 1½ cups (375 ml) chopped pecans on a baking sheet for 8 to 10 minutes until fragrant. In a saucepan, combine toasted pecans, ½ cup (125 ml) each of maple syrup, sugar and water, simmer until dissolved. Remove from heat, cover and steep for 20 minutes. Strain out pecans and pass syrup through a coffee filter. Bottle and keep in refrigerator for up to 1 week.
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HORCHATA PUNCH
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Rye Whisky
1 oz (30 ml) El Dorado 12-Year-Old Rum
¾ oz (22 ml) Giffard’s Coconut Syrup (available at specialty stores)
2 oz (60 ml) almond milk
2 oz (60 ml) rice milk
1 pinch of allspice
1 dash Scrappy’s Cardamom Bitters (available at specialty stores)
2 cardamom pods, for garnish
sliced almonds, for garnish
1 star anise, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except garnishes, shake to combine. Double strain into a double rocks glass filled with ice and garnish with cardamom pods, sliced almonds and star anise.
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THE NIGHT KING
Ingredients
Serves 1
1½ oz (45 ml) Highland Park Magnus
½ oz (15 ml) Guinness Syrup *
1 oz (30 ml) espresso
½ oz (15 ml) Fernet-Branca
½ oz (15 ml) Baileys Irish Cream
1 pinch of salt
lemon twist, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients, except garnish, and shake to combine. Double strain into a coupe glass and garnish with a lemon twist.
- *For Guinness Syrup: In a saucepan, combine 1 cup (250 ml) each Guinness and white sugar and bring to a simmer, do not let boil. Reduce by one third. Allow to cool to room temperature before using.
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MURDER OF CROWS
Ingredients
Serves 1
1½ oz (45 ml) Diplomatico Rum
¾ oz (22 ml) Five-Spice Pineapple Cordial *
¾ oz (22 ml) lime juice
½ oz (15 ml) Campo Viejo Tempranillo
3 drops walnut oil (Available at specialty stores)
orange slice, for garnish
decorative black feathers, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 3 ingredients and shake to combine. Double strain into a rocks glass filled with ice. Gently pour red wine over drink, it should float and create a red layer on top, then add walnut oil over red wine. Garnish with an orange slice. Optional: tie decorative black feathers to the glass.
- In a saucepan, combine 1 cup (250 ml) each white sugar and pineapple juice and 2 tsp (10 ml) freshly ground coriander and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
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ENCHANTRESS
Ingredients
Serves 1
1½ oz (45 ml) Sipsmith London Dry Gin
¾ oz (22 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Cointreau
1 oz (30 ml) lemon juice
1 oz (30 ml) Ginger-Passion fruit Cordial *
3 dashes Angostura Bitters
candied ginger, for garnish
lemon wheel, for garnish
rosemary sprig, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a Collins glass filled with ice and garnish with candied ginger, lemon wheel and rosemary sprig.
- * For Ginger-Passion fruit Cordial: In a saucepan, combine 1 cup (250 ml) each white sugar and passion fruit purée, 3½ oz (105 ml) fresh ginger juice (at specialty stores) and ½ cup (125 ml) water and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.