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.
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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.
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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.
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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.
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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.
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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.
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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.
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CATCH THE BOUQUET
Ingredients
Serves 1
1½ oz (45 ml) Sid’s Vodka
½ oz (15 ml) Triple Sec
½ oz (15 ml) lemon juice
8 to 10 red grapes, reserve a couple for garnish
¼ tsp (1 ml) orange flower water
lemon twist, for garnish
Instructions
- Muddle grapes in a shaker tin. Combine remaining ingredients in shaker with ice. Shake well and fine strain into a chilled cocktail coupe. Garnish with lemon twist.
Featuring
JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.