APPLE BUTTER GENES
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
½ oz (15 ml) Berentzen Apple Liqueur
¾ oz (22 ml) apple juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 tsp (10 ml) apple butter
1½ oz (45 ml) Lonetree Cider
fresh nutmeg, for garnish
dried apple pieces, for garnish
Instructions
- Combine all ingredients, except the Lonetree, in a cocktail shaker. Add ice and shake well. Strain over fresh ice into a Collins glass and top with cider. Garnish with fresh nutmeg and dried apple slices
- To make SIMPLE SYRUP: Combine equal parts sugar and water.
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CHAI ME A RIVER
Ingredients
Serves 1
½ lemon, cut into wedges
2 oz (60 ml) Courvoisier Cognac VS
¾ oz (22 ml) Chai-Demerara Syrup
1 dash Angostura Bitters
star anise, for garnish
cinnamon stick, for garnish
dried lemon, for garnish
Instructions
- Cut the lemon into wedges and muddle in a cocktail shaker. Add remaining ingredients with ice and shake well. Pour entire contents into an Old- Fashioned glass. Garnish with star anise, cinnamon stick and dried lemon.
- To make CHAI-DEMERARA SYRUP: Combine equal parts demerara sugar and hot chai tea (steeped for several minutes). Stir well.
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RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
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JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.
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HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
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VX COBBLER
Ingredients
Serves 1
2 oz (60 ml) Grey Goose VX vodka
1 oz (30 ml) fresh orange juice
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Giffard gomme syrup
Instructions
- Build over crushed ice in a stemmed glass. Give mixture a stir to combine ingredients. Garnish with a fruit medley using a large assortment of berries, as desired.
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WHITE TEA PUNCH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
2 oz (30 ml) chilled sweetened tarragon white tea
½ oz (15 ml) lemon juice
assorted melon pieces (honeydew and cantaloupe), to taste
1 sprig tarragon, for garnish
Instructions
- In a mixing glass, combine gin, sweetened white tea and lemon juice with ice and stir until chilled. Place cubed ice and melon pieces in a rocks glass. Strain cocktail into prepared glass. Garnish with a sprig of fresh tarragon.
- To make CHILLED SWEETENED TARRAGON WHITE TEA: Steep 4 white tea bags in 2 cups (500 ml) of boiling water for 3 to 4 minutes. Add ½ cup (125 ml) of sugar and 3 to 4 sprigs of fresh tarragon to hot tea while steeping. Remove tea bags and tarragon and strain. Once cool, store in a sealed container in refrigerator for up to 1 week.
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ORANGE SOUCHONG MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Absolut Mandarin
3/4 oz (22 ml) red sweet vermouth
1 oz (30 ml) Lapsang Souchong Cordial
2 dashes orange bitters
1 strip orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka, vermouth, Lapsang Souchong Cordial and orange bitters. Stir until well chilled and diluted as desired. Strain into a chilled cocktail glass. Express oils from orange peel over surface.
- To make LAPSANG SOUCHONG CORDIAL: Pour 1¼ cups (310 ml) boiling water over 2 tbsp (30 ml) of loose-leaf lapsang souchong tea. Steep for 5 minutes. Strain out leaves and discard. Combine hot tea with 2/3 cup (150 ml) of sugar and stir to dissolve. Once cooled, refrigerate in sealed container for up to 1 month.
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JASMINE COLLINS
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
3 oz (90 ml) cold-steeped jasmine green tea
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup
2 oz (60 ml) soda water
1 sprig fresh mint, for garnish
Instructions
- In a Collins glass, combine pisco, jasmine green tea, lemon juice and simple syrup. Stir to mix and add ice. Top with soda water and garnish with fresh mint.
- To prepare JASMINE GREEN TEA: Combine 2 tbsp (30 ml) of loose-leaf jasmine green tea with 4 cups (1 L) of room temperature water. Cover and let sit for 6 to 8 hours. Strain loose-leaf tea through a coffee filter and transfer to a sealed container to refrigerate until ready to use.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water, then chilled.
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CASAMIGOS SPRING FASHIONED
Ingredients
Serves 1
1 brown sugar cube
3 dashes plum bitters
orange rind, for garnish
2 oz (60 ml) Casamigos Reposado tequila
Instructions
- In a rocks glass, soak sugar cube with bitters. Add orange rind and muddle into a zesty, sugary paste. Pour Casamigos Reposado into glass and continue to stir and muddle to make a fluid consistency. Add large cubes of ice and stir for 3 to 5 minutes.