CHERRY RYE COCKTAIL

Ingredients

Serves 1
1½ oz (45 ml) Canadian Club 100% Rye
2 oz (60 ml) organic sour cherry juice (unsweetened, not from concentrate)
¾ oz (22 ml) orgeat – almond syrup
½ oz (15 ml) lemon juice
4 dashes Angostura Bitters

Instructions

  1. In a mixing glass with cubed ice, combine rye, cherry juice, orgeat, lemon juice and bitters. Stir and strain into a rocks glass over cubed ice. Garnish with a cherry.
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ENTER THE DRAGON

Ingredients

Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish

Instructions

  1. In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
  2. To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
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CALM BEFORE THE STORM

Ingredients

Serves 1
1½ oz (45 ml) Appleton Estate Rum
½ oz (15 ml) Bols Blue Curaçao
1 oz (30 ml) Chrysanthemum Tea
1 oz (30 ml) pineapple juice
¾ oz (22 ml) lime juice
½ oz (15 ml) orgeat syrup
pineapple fronds, for garnish
dehydrated orange wheel, for garnish

Instructions

  1. In a blender, add ingredients and blend for 10 seconds. Pour into a tall glass and garnish with pineapple fronds and a dehydrated orange wheel.
  2. To make CHRYSANTHEMUM TEA: Add 6 tbsp (90 ml) Chrysanthemum buds to 4 cups (1 L) hot water. Let sit for 10 minutes, strain into a resealable container and allow to cool. Can be refrigerated for up to 2 weeks.
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DRAMA QUY

Ingredients

Serves 1
2 oz (60 ml) Cazadores Reposado Tequila
1½ oz (45 ml) lemon juice
1 oz (30 ml) Lavender-Infused Honey
banana leaf strip, for garnish
1 sprig lavender, for garnish

Instructions

  1. Add ingredients to a cocktail shaker, shake and double strain into a Champagne flute. Garnish with a banana leaf strip and lavender sprig.
  2. To make LAVENDER-INFUSED HONEY: Combine 1 cup (250 ml) each hot water and honey and add ¼ cup (60 ml) dehydrated lavender. Stir to combine. Let lavender infuse for 24 hours then strain into a resealable container. Can be refrigerated for up to 3 months.
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SHISO SOUR

Ingredients

Serves 1
2 oz (60 ml) Żubrówka Bison Grass Vodka
1 oz (30 ml) lemon juice
1 oz (30 ml) grapefruit juice
1 oz (30 ml) Shiso Syrup
1 egg white
2 dashes Fee Brothers Plum Bitters

Instructions

  1. Add all ingredients to a cocktail shaker and shake. Add cubed ice then shake again, double strain and garnish with bitters.
  2. To make SHISO SYRUP: Simmer 4 cups (1 L) water with 12 large shiso leaves until fragrant, about 10 minutes. Add 4 cups (1 L) sugar, stir to dissolve. Strain out leaves and let cool. Can be refrigerated for up to 3 weeks.
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THE NGUYEN

Ingredients

Serves 1
1½ oz (45 ml) Long Table London Dry Gin
1½ oz (45 ml) Lemongrass- Infused Vermouth
2 dashes Bittered Sling Cascade Celery Bitters
lime zest, for garnish

Instructions

  1. Add ingredients to a mixing glass, stir and strain into a chilled glass. Garnish with lime zest.
  2. To make LEMONGRASS-INFUSED VERMOUTH: In a saucepan over low heat, simmer 1 chopped stock of lemongrass and 1 cup (250 ml) dry vermouth for 5 minutes, until fragrant. Strain into resealable container and let cool. Can be refrigerated for up to 1 month.
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FULL BLOOM

Ingredients

Serves 1
1½ oz (45 ml) Capel Premium Pisco
½ oz (15 ml) Aperol Aperitivo
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
Fee Brothers Rhubarb Bitters
Bokbunja-Um Black Raspberry, to float

Instructions

  1. Add first 5 ingredients to a cocktail shaker and shake with ice. Strain over ice in a cocktail glass. Using a large spoon, slowly drizzle Bokbunja-Um Black Raspberry over back of spoon, creating a float.
  2. To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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PEACHY KEEN

Ingredients

Serves 1
1 oz (30 ml) Cîroc Peach Vodka
2 oz (60 ml) peach nectar
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 oz (60 ml) Bottega Moscato
sliced peach or nectarine, for garnish

Instructions

  1. In a mixing glass with ice, combine peach vodka, peach nectar and lemon juice then stir to chill. Strain into a glass, top with Moscato and garnish with a slice of peach or nectarine.
  2. To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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HOLIDAY PASSION

Ingredients

Serves 1
2 oz (60 ml) passion fruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) coconut syrup
2 oz (60 ml) Bodacious Bubbles
1½ oz (45 ml) Empress 1908 Gin
1 fresh passion fruit, cut in half, for garnish

Instructions

  1. Half fill a Collins glass with crushed ice. In a cocktail shaker with cubed ice, combine passion fruit juice, lemon juice and coconut syrup. Shake vigorously and strain into Collins glass then add sparkling wine. Fill Collins glass with crushed ice, top with gin and garnish with half a passion fruit.
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LUSCIOUS LEMON

Ingredients

Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
1 oz (30 ml) lemon juice
3 oz (90 ml) Villa Teresa Prosecco Frizzante
1 skewer of blueberries, for garnish

Instructions

  1. Pour limoncello, lemon juice and Prosecco into a glass with ice. Gently stir to combine and garnish with a skewer of blueberries.
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