Double Entendre
Ingredients
Serves 1
1½ oz (45 ml) Dewar’s 12-Year-Old Blended Scotch Whisky
½ oz (15 ml) Montenegro Amaro
1 oz (30 ml) lemon juice
¾ oz (22 ml) Earl Grey Syrup *
2 dashes of Bittered Sling Clingstone Peach Bitters
1 whole egg
edible gold flakes, for garnish (optional)
Instructions
- In a cocktail shaker with one ice cube, combine all ingredients. (The ice cube will help aerate the egg white and yolk in the shaker, and keep the cocktail from getting warm, making it even fluffier!) Dry shake for 10 seconds. Fill shaker with ice, hard shake and double strain into a large chilled coupe. Garnish with edible gold flakes.
- * In a heatsafe container, combine 3 heaping tablespoons of Earl Grey tea with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from the tea bags. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
PUMPKIN PIE PERFECTION
Ingredients
Serves 1
2 oz (60 ml) Baileys Pumpkin Spice
1 oz (30 ml) Bacardi 8-Year-Old Rum
2 oz (60 ml) whole milk
2 scoops vanilla ice cream
whipped cream, for garnish
grated nutmeg, for garnish
Instructions
- Combine all ingredients, except for garnishes, in a blender with a few ice cubes. Blend until smooth and pour into a Collins glass. Top with whipped cream and garnish with a sprinkle of nutmeg.
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
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
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
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
- 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.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
Featuring
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
- 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.
- 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.
Featuring
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
- 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.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
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
- Pour limoncello, lemon juice and Prosecco into a glass with ice. Gently stir to combine and garnish with a skewer of blueberries.
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.