GRAND MARNIER SBAGLIATO
Ingredients
Serves 1
1 oz (30 ml) Grand Marnier
1 oz (30 ml) Campari
2 oz (60 ml) soda water
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine Grand Marnier and Campari. Stir to chill and dilute. Strain into a chilled rocks glass over cubed ice, top with soda water and garnish with an orange zest.
Featuring
FRANKENSTEIN’S MONSTER
Ingredients
Serves 1
1 oz (30 ml) Absolut Citron
1 oz (30 ml) Bols Melon Liqueur
1 oz (30 ml) lime juice
1 oz (30 ml) lychee juice, reserved from canned lychee fruit
lychee stuffed with blueberry, for garnish
Instructions
- Combine all liquid ingredients in a cocktail shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with lychee and blueberry “eyeball.”
Featuring
VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
Featuring
PEPPERED BRIGADE
Ingredients
Serves 1
2 oz (60 ml) Knob Creek bourbon
½ oz (15 ml) Disaronno Originale Amaretto
½ oz (15 ml) lemon juice
1 pinch cayenne pepper
Instructions
- Add all ingredients to a shaker with ice. Shake for 10 seconds, then double strain into a Collins glass. Fill with crushed ice. Garnish with lime hair (finely grated lime zest).
Featuring
REKINDLED FRIENDSHIPS
Ingredients
Serves 1
2 oz (60 ml) Woodfood Reserve bourbon
¾ oz (22 ml) Barbieri Aperol Aperitivo
½ oz (15 ml) Gonzalez Byass VORS 30-Year-Old Noé Pedro Ximénez Sherry
2 dashes Bittered Sling Kensington Dry Aromatic bitters
Instructions
- Combine all ingredients in a mixing glass, add ice, stir for 15 to 20 seconds. Strain, serve neat in a cocktail coupe. Garnish with an orange twist.
Featuring
FAIR HAIR CHILD
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bulleit bourbon
½ oz (15 ml) Giffard ginger syrup
1½ oz (45 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) honey syrup
2 dashes Angostura bitters, for garnish
Instructions
- Combine all ingredients in a cocktail shaker and shake without ice. Add ice, shake again and strain into an Old-Fashioned glass and garnish with a couple of dashes of Angostura bitters or a grapefruit twist.
- To make HONEY SYRUP: Mix 2 parts honey in 1 part hot water.
Featuring
OMA'S APFEL PIE
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Broker’s Premium London Dry gin
1 oz (30 ml) Berentzen Apfel Korn Apple Liquor
½ oz (15 ml) brown sugar simple syrup
1 oz (30 ml) lemon juice
Instructions
- Combine all ingredients into a cocktail shaker and shake without ice. Add ice, shake again, strain into an old-fashioned glass and garnish with freshly grated nutmeg.
- To make SIMPLE SYRUP: Mix equal parts brown sugar and water
Featuring
ST. ALSACE
Ingredients
Serves 1
1 oz (30 ml) St-Germain Elderflower liqueur
4 oz (125 ml) Pfaffenheim Pfaff Pinot Gris
1 oz (30 ml) fresh lime juice
fresh dill sprigs, for muddling, plus extra for garnish
lemon and orange peel, plus extra zest for garnish
crushed ice
Instructions
- Gently muddle 4 to 6 sprigs of dill in a mixing tin with orange and lemon peel. Add St-Germain liqueur, Pinot Gris and lime juice. Add ice and shake hard until cold. Gently bruise 4 sprigs of dill while making it into a nest and drop into a Collins glass. Fine strain cocktail into a Collins glass over ice. Crown cocktail with crushed ice. Garnish with dill leaves and lemon and orange zest.
Featuring
YEAR OF THE PULSE
Ingredients
Serves 1
1½ oz (45 ml) Alvear Medium Dry sherry
½ oz (15 ml) Averna Amaro Siciliano
1 oz (30 ml) Aquafaba (chickpea brine)
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup
orange wheel, for garnish
Instructions
- Add all ingredients to a shaker. Add ice and shake hard until cold. Fine-strain into a chilled coupe. Garnish with an orange wheel.
- To make SIMPLE SYRUP: Take equal parts sugar and dissolve in water.
Featuring
THE MARY PICKFORD COCKTAIL
This Prohibition-era cocktail was created for the Canadian-American film star known as “America’s Sweetheart” by a bartender at the Hotel Nacional in Cuba during the actress’s visit to Cuba in the 1920s.Ingredients
Serves 1
1½ oz (45 ml) white rum
1½ oz (45 ml) pineapple juice
1 tsp (5 ml) grenadine
½ tsp (2 ml) maraschino liqueur
Instructions
- Place ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry, if desired.