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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
MULLED MARGARITA
Ingredients
Serves 1
2 oz (60 ml) Espolón Reposado Tequila
1 oz (30 ml) Spiced Syrup *
¾ oz (22 ml) Inniskillin Merlot
1 oz (30 ml) lime juice
4 dashes Dillon’s Cranberry Bitters **
orange twist, for garnish
grated cinnamon, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.
- * For Spiced Syrup: In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
- ** Available at specialty stores.
Featuring
MIRACULUM
Ingredients
Serves 1
1¾ oz (52 ml) Courvoisier VS Cognac
½ oz (15 ml) Frangelico
1 lemon, juice only
1 oz (30 ml) White Truffle Honey*
1 egg white
edible gold leaf, for garnish
Instructions
- In a cocktail shaker, add all ingredients except for garnish, dry shake to combine. Add ice and shake again. Double strain into a coupe glass and garnish with edible gold leaf.
- * For White Truffle Honey: In a jar with a lid, combine 1 cup (250 ml) each warm water and liquid honey and 2 tsp (10 ml) white truffle oil. Shake contents in the jar until incorporated
Featuring
GHOSTLY MILK PUNCH
Ingredients
Serves 8 cups (2L)
2 cups (500 ml) whole milk
¾ cup (175 ml) packed Demerara sugar
2 lemons, peel only, no pith
2 cups (500 ml) hot, steeped black tea
1 bottle (750 ml) The Kracken Black Spiced Rum
6 oz (180 ml) Hoyne Dark Matter
2/3 cup (150 ml) lemon juice
Instructions
- In a large container, add milk and set aside. In a second container, combine sugar and lemon peel. Gently muddle peel and sugar until oil releases and mixture starts to look wet and clumpy, 45 to 60 seconds. Add hot tea and stir to dissolve sugar. Stir in remaining ingredients.
- Pour rum mixture into milk (never pour milk into rum) and gently stir curds with a small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. (Chilling before straining improves clarity of the punch.)
- Line a fine-mesh sieve with a coffee filter and set over a large container. Gently pour alcohol-milk mixture through filter (this will take a little time). Change the filter periodically, then discard curds and filter. Continue process as needed for desired clarity. Transfer clarified punch to a resealable container and refrigerate until ready to serve. Serve on the rocks or neat. Garnish as desired.
Featuring
1181
Ingredients
Serves 1
½ oz (15 ml) Beefeater London Dry Gin
¼ oz (7 ml) St-Germain Elderflower Liqueur
¾ oz (22 ml) lemon Juice
¾ oz (22 ml) grenadine
3 oz (90 ml) Chamdeville Blanc de Blancs Brut
Lemon twist, for garnish
Instructions
- In a cocktail shaker, add all ingredients, except sparkling wine, add ice and shake. Double strain into a Champagne flute, top with sparkling wine and garnish.
Featuring
1975
Ingredients
Serves 1
2 oz (60 ml) Aviation American Gin
1½ oz (45 ml) lemon juice
1½ oz (45 ml) Lavender Infused Honey*
1 dash Bittered Sling Grapefruit & Hops Bitters
4 oz (125 ml) club soda
Lavender sprigs, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake hard. Double strain into a tall glass, add club soda and stir gently to mix. Add crushed ice and garnish.
- * Lavender Infused Honey: Mix 1 lb (500 g) honey with 2 cups (500 ml) hot water, add ¼ oz + a pinch (10 g) of lavender. Let steep for 30 minutes, taste and adjust if needed. Strain and cool. Can keep refrigerated for up to 2 weeks.
Featuring
NO RAIN
Ingredients
Serves 1
1 oz (30 ml) Ungava Canadian Premium Gin
1 oz (30 ml) Lillet
2 oz (60 ml) watermelon juice
½ oz (15 ml) Rhubarb Shrub*
1 dash Bittered Sling Lem-Marrakesh BitterS
2 oz (60 ml) club soda
Edible flowers, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake gently. Add soda to a wine glass, double strain cocktail into wine glass then add ice and garnish.
- * Rhubarb Shrub: In a large pot, bring to a boil 2 cups (500 ml) apple cider vinegar, 1 cup (250 ml) white wine vinegar and 2 cups (500 ml) white sugar. When mixture is boiling, reduce heat to a simmer and add 1.3 lb (575 g) frozen rhubarb and 3¼ oz (100 g) peeled and sliced ginger. Simmer until rhubarb is completely broken down into fibers. Using a fine strainer, strain rhubarb and ginger from liquid. Allow mixture to cool down, bottle and date. Refrigerate until ready to use.