PLANTATION TRADITIONNELLE
Ingredients
Serves 1Instructions
- Place sugar cube and bitters into a mixing glass and muddle. Then squeeze orange peel to release oils into the mixing glass. Slowly add rum, while stirring, gradually adding ice. Stir until sugar is dissolved. Strain into rocks glass over ice. Garnish with an orange wheel and a maraschino cherry.
Featuring
HOT TO TROT HOLIDAY PUNCH
Ingredients
Serves 4 to 6
16 oz (500 ml) Brugal Ron Añejo rum
2 oz (60 ml) Père Magloire Fine Calvados
10 oz (300 ml) organic apple cider
2 cinnamon sticks
6 whole cloves
3 star anise
half an apple, sliced
dried apple crisps and cinnamon sticks, for garnish
Instructions
- In a medium saucepan, combine all ingredients and bring to a low simmer. Serve warm in punch or cocktail glasses. Garnish with dried apple crisps and cinnamon sticks, if desired.
Featuring
LOW TIDE
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry Spiced Navy Rum
½ oz (15 ml) Giffard Ginger of the Indies
¼ oz (7 ml) Okanagan Spirits Poire Williams
½ oz (15 ml) lemon juice
2 dashes Angostura bitters, to top
ginger beer, to top
Instructions
- Combine all ingredients into a shaker (except for ginger beer and bitters). Strain into a mason jar over fresh ice and top with ginger beer and bitters.
Featuring
SWANN SONG
Ingredients
Serves 1Instructions
- In a mixing glass, stir Goldschläger with ice to chill. Strain into a champagne flute. Top with Piper-Heidsieck Brut. Soak sugar cube with 3 dashes of Plum & Rootbeer bitters and slowly lower into the champagne flute with a long spoon.
Featuring
KYLO
Ingredients
Serves 1
½ oz (15 ml) Luxardo Sambuca Passione Nera
2 oz (60 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) Cointreau
1 oz (30 ml) lemon juice
black Twizzler straw, cut on each end, for garnish
Instructions
- Pour Sambuca into a Collins glass. Fill glass with ice. In a mixing glass, shake Aperol, Cointreau and lemon juice with ice and strain over ice in the Collins glass. Garnish with a black Twizzler.
Featuring
FIELD CIDER
Ingredients
Serves 1
¾ oz (22 ml) Hennessy VS cognac
1 oz (30 ml) Giffard Ginger of the Indies
¼ oz (7 ml) lemon juice
1 oz (30 ml) Angry Orchard Crisp Apple Cider, to top
1 cinnamon stick and slices of lemon, for garnish
Instructions
- In a mixing glass, stir Hennessy, Giffard Ginger liqueur and lemon juice with ice to chill. Strain into a large beer glass and top with the Angry Orchard Crisp Apple Cider. Garnish with a cinnamon stick.
Featuring
ORCHARD FIRE
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Doba-Yej Mezcal
1½ oz (45 ml) Fireball
3 oz (45 ml) William’s Sir Perry Pear Cider
¼ oz (7 ml) grenadine syrup
Instructions
- Fill a tall glass with crushed ice. Pour the mescal and Fireball over crushed ice and top it off with pear cider. Add more crushed ice to completely fill the glass. Drizzle grenadine over the crushed ice to finish.
Featuring
MAPLE STREET FLOAT
Ingredients
Serves 1
1 oz (30 ml) Makers Mark Bourbon
1½ oz (45 ml) Sortilege Maple Liqueur
3 oz (90 ml) chilled soda water
1 scoop vanilla ice cream
Instructions
- Stir bourbon and liqueur with ice in a shaker glass and strain into a Collins glass. Pour enough chilled soda into glass leaving 2-in (3 cm) space at the top. Garnish with a large scoop of vanilla ice cream.
Featuring
TAR PIT
Ingredients
Serves 1
1 oz (30 ml) Diplomatico Riserva Rum
½ oz (15 ml) Galliano Liqueur
½ oz (15 ml) butterscotch liqueur
1 oz (30 ml) chilled espresso
Instructions
- Shake rum, Galliano, butterscotch liqueur and espresso with ice in a shaker glass until very cold. Strain into a cocktail coupe glass and garnish with coffee beans.
Featuring
GHOST PILOT
Ingredients
Serves 1
1½ oz (45 ml) Star of Bombay Gin
½ oz (15 ml) Crème de Cacao
½ oz (15 ml) peppermint schnapps
¼ oz (7 ml) lemon juice
Instructions
- Shake gin, cacao, peppermint schnapps and lemon juice in a shaker glass with ice until very cold. Strain into a chilled cocktail glass and enjoy.