Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Lighter Mojito
Ingredients
Serves 1
1 oz (30 ml) Bacardi Gran Reserva Maestro de Ron White Rum
¾ oz (22 ml) lime juice
5 drops liquid stevia
3 sprigs mint (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine rum, lime juice, stevia and 2 mint sprigs. Shake vigorously and fine strain into a rocks glass over ice. Top with soda and garnish with a mint sprig.
Featuring
The Andrews Sisters
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 12-Year-Old Rum
½ oz (15 ml) Averna Amaro
½ oz (15 ml) sweet vermouth
¼ oz (7 ml) Fernet Branca
¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)
¾ oz (22 ml) lime juice
2 dashes of Bittered Sling Plum & Rootbeer Bitters
mint sprig, for garnish
dehydrated lime wheel, for garnish (optional)
Instructions
- In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.
Featuring
Canada's Punch
Ingredients
Serves 1
1½ oz (45 ml) Bumbu Rum
½ oz (15 ml) Lot no. 40 Rye Whisky
½ oz (15 ml) lemon juice
½ oz (15 ml) pineapple juice
½ oz (15 ml) Allspice Syrup *
5 oz (150 ml) strong, hot black tea
1 tsp coconut oil
2 dashes of Bittered Sling Malagasy Chocolate Bitters
dehydrated pineapple chip/lemon or orange wheel, for garnish
cinnamon stick, for garnish
Instructions
- Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
- * In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Empress
Ingredients
Serves 1
2 oz (60 ml) Ron Zacapa Solera 23 Rum
1 oz (30 ml) lemon juice
¾ oz (25 ml) Turmeric Honey*
1 oz (30 ml) aquafaba** or egg white
2 dashes of Bittered Sling Arabica Coffee Bitters
edible dried flowers, for garnish (optional)
Instructions
- Combine all ingredients in a cocktail shaker and dry shake with one ice cube to aerate aquafaba or egg white. Fill shaker with ice and hard shake. Double strain into a chilled large coupe.
- * Combine 2 cups (500 ml) honey with 1 cup (250 ml) hot water, 2 tsp (10 ml) ground turmeric and stir to combine. Can be stored in refrigerator for up to 2 weeks in a sealed container.
- ** The liquid leftover from a drained can of chickpeas.
Featuring
TOM & JERRY
Ingredients
Serves 1
1½ oz (45 ml) Havana Club 7-Year-Old Rum
2 oz (60 ml) Tom & Jerry Batter*
4½ oz (140 ml) boiling water
star anise, for garnish
Instructions
- * Separate 12 egg yolks and whites and set aside. In a bowl, whip egg whites with 1 tsp (5 ml) cream of tartar until stiff peaks form. In a separate bowl, using an electric mixer, beat yolks with 1 lb (500 g) sugar, 1 tsp (5 ml) each ground cloves and allspice, ½ tsp (2.5 ml) cinnamon and 2 oz (60 ml) rum, until sugar has dissolved. When yolk mixture is completely liquid, fold it into whites. Will keep refrigerated, for up to 2 weeks.
- In a preheated mug or hot cocktail glass, combine rum and Tom & Jerry batter. While stirring, slowly pour in boiling water. Garnish with star anise
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
HORCHATA PUNCH
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Rye Whisky
1 oz (30 ml) El Dorado 12-Year-Old Rum
¾ oz (22 ml) Giffard’s Coconut Syrup (available at specialty stores)
2 oz (60 ml) almond milk
2 oz (60 ml) rice milk
1 pinch of allspice
1 dash Scrappy’s Cardamom Bitters (available at specialty stores)
2 cardamom pods, for garnish
sliced almonds, for garnish
1 star anise, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except garnishes, shake to combine. Double strain into a double rocks glass filled with ice and garnish with cardamom pods, sliced almonds and star anise.
Featuring
MURDER OF CROWS
Ingredients
Serves 1
1½ oz (45 ml) Diplomatico Rum
¾ oz (22 ml) Five-Spice Pineapple Cordial *
¾ oz (22 ml) lime juice
½ oz (15 ml) Campo Viejo Tempranillo
3 drops walnut oil (Available at specialty stores)
orange slice, for garnish
decorative black feathers, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 3 ingredients and shake to combine. Double strain into a rocks glass filled with ice. Gently pour red wine over drink, it should float and create a red layer on top, then add walnut oil over red wine. Garnish with an orange slice. Optional: tie decorative black feathers to the glass.
- In a saucepan, combine 1 cup (250 ml) each white sugar and pineapple juice and 2 tsp (10 ml) freshly ground coriander and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
Featuring
GHOSTLY MILK PUNCH
Ingredients
Serves 8 cups (2L)
2 cups (500 ml) whole milk
¾ cup (175 ml) packed Demerara sugar
2 lemons, peel only, no pith
2 cups (500 ml) hot, steeped black tea
1 bottle (750 ml) The Kracken Black Spiced Rum
6 oz (180 ml) Hoyne Dark Matter
2/3 cup (150 ml) lemon juice
Instructions
- In a large container, add milk and set aside. In a second container, combine sugar and lemon peel. Gently muddle peel and sugar until oil releases and mixture starts to look wet and clumpy, 45 to 60 seconds. Add hot tea and stir to dissolve sugar. Stir in remaining ingredients.
- Pour rum mixture into milk (never pour milk into rum) and gently stir curds with a small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. (Chilling before straining improves clarity of the punch.)
- Line a fine-mesh sieve with a coffee filter and set over a large container. Gently pour alcohol-milk mixture through filter (this will take a little time). Change the filter periodically, then discard curds and filter. Continue process as needed for desired clarity. Transfer clarified punch to a resealable container and refrigerate until ready to serve. Serve on the rocks or neat. Garnish as desired.