SILVER SPUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
¾ oz (22 ml) St-Germain
¾ oz (22 ml) lime juice
¼ oz (7 ml) turbinado simple syrup
2 dashes grapefruit bitters
Instructions
- Shake all ingredients with ice in a shaker glass. Shake and strain twice before pouring into a coupe glass.
- To make TURBINADO SIMPLE SYRUP: Combine equal parts by volume of turbinado sugar (raw cane sugar) and water on the stove. Simmer, but do not boil, and stir occasionally until the sugar has dissolved. Store in a jar in the refrigerator until ready to use.
Featuring
DARK ARMY NO. 2
Ingredients
Serves 1
1½ oz (45 ml) Lemon Hart Demerara Rum
1 oz (30 ml) Giffard Ginger of the Indies Liqueur
2 oz (60 ml) mango nectar
½ oz (15 ml) freshly squeezed lemon juice
1 pinch garam masala
2 oz (60 ml) ginger beer
1 fresh lemon wheel, for garnish
Instructions
- Combine rum, liqueur and juices with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a frozen metal cup and top with ginger beer. Dust drink surface with garam masala and place lemon wheel on cup edge as garnish.
Featuring
PROSPECTOR
Ingredients
Serves 1
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) McGuinness Crème de Cacao White
½ oz (15 ml) Cointreau
1½ oz (45 ml) Remy Martin Cognac
1 trimmed lemon zest, for garnish
Instructions
- Combine all ingredients in a cocktail shaker. Stir with ice until chilled. Fine strain into an old fashioned glass filled with ice cubes. Garnish with lemon zest.
Featuring
LAMBS AND LIONS
Ingredients
Serves 1
¾ oz (22 ml) Averna Amaro
¼ oz (7 ml) Bols Apricot Brandy
1½ oz (45 ml) Maker’s Mark Kentucky Straight Bourbon
10 dashes Angostura bitters
Instructions
- Combine all ingredients in a cocktail shaker. Stir with ice until chilled. Fine strain into a cocktail glass.
Featuring
THE LAST JEDI
Ingredients
Serves 1
¾ oz (22 ml) Bols Melon Liqueur
¼ oz (7 ml) Luxardo Maraschino Liqueur
1 oz (30 ml) Long Table Distillery Cucumber Gin
¾ oz (22 ml) freshly squeezed lime juice
3 dashes Bittered Sling Cascade Celery bitters
3 dashes Bittered Sling Grapefruit and Hops bitters
Instructions
- Combine all ingredients with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a cocktail glass.
Featuring
OLD NORTH
Ingredients
Serves 1
1½ oz (60 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) Amaro Montenegro
1 orange zest
Instructions
- In a mixing glass, combine both the Rye and Amaro. Add ice and stir until chilled and slightly diluted. Strain over ice in a chilled Old Fashioned glass and express the oils of an orange zest over the surface.
Featuring
PERU 75
Ingredients
Serves 1
¾ oz (22 ml) Pisco Capel Premium
¾ oz (22 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) lemon juice (strained)
3 oz (90 ml) Segura Viudas Brut Reserva
lemon zest, for garnish
Instructions
- Combine Pisco, St-Germain and lemon juice into a mixing glass. Stir with ice to gently chill. Strain into a Champagne flute and slowly top up with sparkling wine. Garnish with a lemon zest.
Featuring
MELON CRUSH COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Bacardi Maestro Rum
1 oz (30 ml) Bols Melon Liqueur
¾ oz (22 ml) fresh lime juice
8 green grapes, plus extra for garnish, optional
1 melon slice, for garnish, optional
Instructions
- Place grapes in a cocktail shaker and muddle well. Combine rum, melon liqueur and lime juice and shake with ice until very cold. Double strain over new ice in a collins glass and garnish with either a slice of melon or grapes.
Featuring
GRASSHOPPER
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Menthe
1 oz (30 ml) McGuinness Crème de Cacao
2 oz (60 ml) cream (half & half)
fresh mint, for garnish
Instructions
- Combine crème de menthe, crème de cacao and cream in a cocktail shaker. Shake vigorously with ice and double strain into a chilled cocktail coupe. Garnish with a mint tip.
Featuring
BLUSHING BRIDE
Ingredients
Serves 1
1 oz (30 ml) Chambord
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup (1:1)
3 to 4 oz (90 to 125 ml) soda water
Instructions
- Build in a Collins glass, first adding the Chambord, followed by cubed ice. Next, combine the gin, lemon and simple syrup in the glass and top with soda water.