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.
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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.
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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.
Featuring
CALM BEFORE THE STORM
Ingredients
Serves 1
1½ oz (45 ml) Appleton Estate Rum
½ oz (15 ml) Bols Blue Curaçao
1 oz (30 ml) Chrysanthemum Tea
1 oz (30 ml) pineapple juice
¾ oz (22 ml) lime juice
½ oz (15 ml) orgeat syrup
pineapple fronds, for garnish
dehydrated orange wheel, for garnish
Instructions
- In a blender, add ingredients and blend for 10 seconds. Pour into a tall glass and garnish with pineapple fronds and a dehydrated orange wheel.
- To make CHRYSANTHEMUM TEA: Add 6 tbsp (90 ml) Chrysanthemum buds to 4 cups (1 L) hot water. Let sit for 10 minutes, strain into a resealable container and allow to cool. Can be refrigerated for up to 2 weeks.
Featuring
YI YI TODDY
Ingredients
Serves 1
1½ oz (45 ml) Mount Gay XO Reserve Cask Rum
½ cup (125 ml) Job’s Tears Tea
1 to 2 dashes Black Walnut Bitters
1 lemon wheel, for garnish
Instructions
- Add all ingredients to a teacup or mug. Garnish with lemon wheel.
- To make JOB'S TEARS TEA: In a pot, combine ½ cup (125 ml) Job’s Tears (Chinese Pearl Barley), 5 red dates, 1½ tbsp (22 ml) skinned almonds, 1 slice of lemon, 3 to 6 oz (90 to 180 ml) honey and 6 cups (1.5 L) water and bring to boil. Let steep for 5 minutes. Strain and serve.
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SHAKERATO CON PAOLO
Ingredients
Serves 1
1 oz (30 ml) Havana Club 7-Year-Old Rum
½ oz (15 ml) Phillips Butter Ripple Schnapps
½ oz (15 ml) Vanilla Syrup
1 oz (30 ml) espresso
Instructions
- Combine ingredients in a cocktail shaker before adding ice. Shake vigorously with ice and strain into a chilled Champagne flute.
- To make VANILLA SYRUP: In a saucepan, boil 2 cups (500 ml) water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 2 cups (500 ml) sugar. Simmer to dissolve. Store in a sealed bottle in refrigerator for up to 3 months.
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B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
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SAILOR’S DELIGHT
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry’s Spiced Navy Rum
1 oz (30 ml) Spiced Pear Cordial, make ahead, recipe follows
¾ oz (22 ml) lemon juice
3 oz (90 ml) soda water
pear slice, for garnish
Instructions
- In a cocktail shaker with ice, combine rum, cordial and lemon juice. Shake vigorously and strain into a Collins glass over cubed ice. Top with soda water and garnish with sliced pear.
- MAKE IT A MOCKTAIL: Prepare as above, omitting spiced rum from recipe.
- TO MAKE SPICED PEAR CORDIAL: In a saucepan, combine 2 cups (500 ml) pear juice, 1 cup (250 ml) sugar, 1 tbsp (15 ml) cracked whole allspice, 1 cinnamon stick, 1 tsp (5 ml) citric acid and simmer to dissolve sugar. Once dissolved, remove from heat to cool. Strain out solids and seal in a bottle. Can store in refrigerator for up to 2 weeks.
Featuring
THE WITCHING HOUR
Ingredients
Serves 1
1 oz (30 ml) The Kraken Black Spiced Rum
¾ oz (22 ml) lemon juice
¾ oz (22 ml) Vanilla Syrup, Recipe follows
10 fresh blackberries, save 1 for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake vigorously with ice to smash berries and double strain using a fine strainer into a champagne flute. Garnish with reserved blackberry.
- To make VANILLA SYRUP: Boil 2 cups (500 ml) of water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 1 cup (250 ml) sugar, simmer to dissolve. Store in refrigerator for up to 4 weeks.
Featuring
PEOPLE’S COCKTAIL 2.0
Ingredients
Serves 1
1 small piece fresh ginger
1½ oz (45 ml) Havana Club Añejo Reserva rum
1½ oz (45 ml) fresh carrot juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Honey Ginger Syrup
1 dash of Angostura bitters
lemon twist, for garnish
Instructions
- Place ginger in bottom of a cocktail shaker, muddle it briefly. Add remaining ingredients to shaker, add ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon twist.
- For HONEY GINGER SYRUP: In a saucepan, bring 2 cups (500 ml) each honey and water to a boil. Add about 1 cup (250 ml) of roughly chopped fresh ginger. Let stand for about 10 minutes. Strain off chunks of ginger and store, refrigerated for up to a month.