Skar Skar Mule
Ingredients
Serves 1
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Alvear Medium Dry Sherry
½ oz (15 ml) lime juice
½ oz (15 ml) grapefruit juice
½ oz (15 ml) Hibiscus Syrup *
2 oz (60 ml) ginger beer
grapefruit wedge, for garnish
Instructions
- In a cocktail shaker, combine all ingredients except for ginger beer, and lightly hard shake. Add ginger beer to shaker and strain over ice into a mule mug or rocks glass and top with crushed ice. Garnish with a grapefruit wedge.
- * In a heatsafe container, combine 3 heaping tablespoons of dried hibiscus flowers with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from flowers. Can be stored in refrigerator for up to 2 weeks in a sealed container.
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Love Is…
Ingredients
Serves 1
1 fresh strawberry
1 sugar cube
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) lemon juice
2 oz (60 ml) Cono Sur Rosé Sparkling Wine
extra strawberries, for garnish
Instructions
- In a cocktail shaker, lightly muddle 1 strawberry and 1 sugar cube. Combine gin and lemon juice with muddle mixture. Add cubed ice and stir to chill. Fine strain into a champagne flute and top with sparkling wine. Garnish with a fresh strawberry.
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TWELFTH NIGHT
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Peach & Orange Blossom Vodka
3 oz (90 ml) cranberry juice
3 oz (90 ml) dry sparkling wine
rosemary sprig, for garnish
Instructions
- In a cocktail shaker, combine vodka with cubed ice. Stir to chill. Strain into a Collins glass and add sparkling wine. Gently add cubed ice and garnish with a rosemary sprig.
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FIVE O’CLOCK
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Scotch Whisky
1 oz (30 ml) Five Spice Syrup*
1 oz (30 ml) strained lemon juice
1 sprig Thai basil (save 1 leaf for garnish)
Instructions
- * In a pot, combine ½ cup (125 ml) each sugar and water and 2 tsp (10 ml) Five Spice. Simmer until sugar dissolves. Steep covered for 10 minutes then fine strain through a coffee filter. Can be refrigerated in a sealable container, for up to 1 week.
- In a cocktail shaker with cubed ice, combine Scotch, five spice syrup, lemon juice and roughly 6 to 8 Thai basil leaves. Shake vigorously until very cold, then fine strain into a rock glass over cubed ice. Garnish with Thai basil leaf.
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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.