PINK FLAMINGO
Ingredients
Serves 1
½ oz (15 ml) Aviation American Gin
2 oz (60 ml) pink grapefruit juice
¼ oz (7 ml) Honey Cordial
½ oz (15 ml) lemon juice
1 dash Scrappy’s Lavender Bitters
2 oz (60 ml) Bolla Prosecco
1 sprig lavender (fresh or dried), for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, grapefruit juice, Honey Cordial, lemon juice and lavender bitters. Shake vigorously. Pour Prosecco into a chilled flute glass before slowly straining cocktail into Prosecco and garnish with a sprig of lavender. Pour sparkling wine first before adding any juice to prevent foaming over.
- To make HONEY CORDIAL: use a 3:1 ratio of honey dissolved in boiling water. Allow to cool before using.
Featuring
OLD FIDDLE
Ingredients
Serves 1
2 lemon zests, reserve 1 for garnish
2 oz (60 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Honey Cordial
2 dashes orange bitters
Instructions
- In a mixing glass with cubed ice, express oils of 1 lemon zest then combine whiskey, Honey Cordial and orange bitters. Stir to chill and dilute, then strain over new ice in a chilled rocks glass. Garnish with a lemon zest.
- To make HONEY CORDIAL: 3:1 ratio of honey dissolved in boiling water. Allow to cool before using.
Featuring
CRAIC
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Glendalough Double Barrel Irish Whiskey
½ oz (15 ml) González Byass Nutty
Solera Medium Oloroso Sherry
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup
grated nutmeg, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine egg white, whiskey, sherry, lemon juice and Simple Syrup. Shake vigorously to emulsify egg white, then fine strain into a chilled coupe glass. Sprinkle a little grated nutmeg over surface to garnish.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
IRISH JULEP
Ingredients
Serves 1
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
3 mint sprigs, reserve 1 for garnish
1 oz (30 ml) Lonetree Ginger Apple Cider
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, lemon juice, Simple Syrup and 2 mint sprigs. Shake vigorously and fine strain into a julep cup. Fill cup with crushed ice, top with cider and garnish with a mint sprig.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
Featuring
GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
Featuring
SILKSHADE
Ingredients
Serves 1
1½ oz (45 ml) Bruichladdich The Botanist Islay Dry Gin
1½ tsp (7.5 ml) Montenegro Amaro
1 tbsp (15 ml) Chamomile & Coriander Syrup
2 tbsp (30 ml) lemon juice
2 orange slices
1 egg white
dried flowers, for garnish
Instructions
- In a cocktail shaker, add ingredients and shake without ice. Add ice and shake again. Fine strain into a chilled cocktail glass and garnish with dried flowers.
- To make CHAMOMILE & CORIANDER SYRUP: Steep 1 tbsp (15 ml) ground coriander and 1 tbsp (15 ml) chamomile flowers in 1¼ cups (310 ml) hot water for about 10 minutes. Strain and add 1¼ cups (310 ml) sugar, stirring to dissolve. Store in an airtight container in refrigerator until ready to use.
Featuring
YI YI TODDY
Ingredients
Serves 1
1½ oz (45 ml) Mount Gay XO Reserve Cask Rum
½ cup (125 ml) Job’s Tears Tea
1 to 2 dashes Black Walnut Bitters
1 lemon wheel, for garnish
Instructions
- Add all ingredients to a teacup or mug. Garnish with lemon wheel.
- To make JOB'S TEARS TEA: In a pot, combine ½ cup (125 ml) Job’s Tears (Chinese Pearl Barley), 5 red dates, 1½ tbsp (22 ml) skinned almonds, 1 slice of lemon, 3 to 6 oz (90 to 180 ml) honey and 6 cups (1.5 L) water and bring to boil. Let steep for 5 minutes. Strain and serve.
Featuring
HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.