DARK STAR
Ingredients
Serves 1
1 oz (30 ml) Kamora Coffee Liqueur
½ oz (15 ml) butterscotch schnapps
1 oz (30 ml) Jim Beam Black Bourbon
hot coffee
cinnamon stick, for garnish
Instructions
- Combine all ingredients, except coffee, into a mug and stir. Top up with hot coffee. Garnish with a cinnamon stick.
Featuring
BAILEYS IRISH COFFEE
Ingredients
Serves 1
2 oz (60 ml) Baileys Original Irish Cream
6 oz (180 ml) hot coffee
1 oz (30 ml) Irish whiskey
whipped cream (optional)
Instructions
- Combine Baileys, coffee and Irish whiskey in glass. Top with whipped cream if desired.
Featuring
ESPRESSO MARTINI
Ingredients
Serves 1
1 oz (30 ml) Kahlua
2 oz (60 ml) Stolichnaya vodka
1 oz (30 ml) espresso
chocolate-covered coffee beans, for garnish
Instructions
- In a cocktail shaker, shake Kahlua, vodka and espresso with ice. Strain into a cocktail glass. Garnish with chocolate covered coffee beans.
Featuring
WORD OF MOUTH
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
½ oz (15 ml) Averna
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) lime juice
3 dashes apple cider vinegar
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a rocks glass.
- To make HONEY SYRUP: Combine equal parts honey and water on the stove and warm at low heat while stirring until the honey dissolves. Can be refrigerated for several days.
Featuring
THE WICKER MAN
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
¾ oz (22 ml) Amaro Montenegro
½ oz (15 ml) Okanagan Spirits Poire Williams
¼ oz (7 ml) Grand Marnier
1 dash cardamom bitters
1-in (2.5 cm) piece flamed orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into coupe glass. Flame an orange peel for garnish.
- To flame peel, using a small flame, heat the skin of the peel for a few seconds. Then squeeze the oil into the drink.
Featuring
ST. SPIRITO
Ingredients
Serves 1
1 oz (30 ml) El Dorado 15 Year Guyana Demerera Rum
1 oz (30 ml) Averna Amaro
½ oz (15 ml) Chambord
¾ oz (22 ml) lime juice
¼ oz (7 ml) simple syrup
2 dashes Angostura Bitters
1-in (2.5 cm) piece orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into a cocktail coupe glass filled with ice. Twist orange peel over the top of the drink to express the oils.
Featuring
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.