Red Star Line
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
1/3 oz (10 ml) Bols Cherry Brandy
1/3 oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) lemon juice
½ oz (15 ml) natural, unsweetened cranberry juice
¼ oz (7 ml) simple syrup (1:1 ratio suger, with water)
2 dashes Bittered Sling Autumn Bog Cranberry Bitters
lemon zest “hairs,” for garnish
Instructions
- In a Collins glass over crushed ice, combine all ingredients then stir. Top with more crushed ice and garnish with lemon “hairs.”
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TWELFTH NIGHT
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Peach & Orange Blossom Vodka
3 oz (90 ml) cranberry juice
3 oz (90 ml) dry sparkling wine
rosemary sprig, for garnish
Instructions
- In a cocktail shaker, combine vodka with cubed ice. Stir to chill. Strain into a Collins glass and add sparkling wine. Gently add cubed ice and garnish with a rosemary sprig.
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LOVE POTION
Ingredients
Serves 25
1 bottle (750 ml) New Amsterdam No. 525 Vodka
1 bottle (750 ml) Aperol
1½ cups (375 ml) lemon juice
1 oz (30 ml) orange flower water
2¼ cups (560 ml) water
1 bottle (750 ml) sparkling wine
Orange zest, for garnish
Instructions
- In a 12 cup (3 L) container, combine all ingredients, except sparkling wine and garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 3¼ oz (100 ml) of the cocktail into a Champagne flute or white wine glass. Top with 2 oz (60ml) of sparkling wine. Garnish with orange zest.
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SHISO SOUR
Ingredients
Serves 1
2 oz (60 ml) Żubrówka Bison Grass Vodka
1 oz (30 ml) lemon juice
1 oz (30 ml) grapefruit juice
1 oz (30 ml) Shiso Syrup
1 egg white
2 dashes Fee Brothers Plum Bitters
Instructions
- Add all ingredients to a cocktail shaker and shake. Add cubed ice then shake again, double strain and garnish with bitters.
- To make SHISO SYRUP: Simmer 4 cups (1 L) water with 12 large shiso leaves until fragrant, about 10 minutes. Add 4 cups (1 L) sugar, stir to dissolve. Strain out leaves and let cool. Can be refrigerated for up to 3 weeks.
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PEACHY KEEN
Ingredients
Serves 1
1 oz (30 ml) Cîroc Peach Vodka
2 oz (60 ml) peach nectar
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 oz (60 ml) Bottega Moscato
sliced peach or nectarine, for garnish
Instructions
- In a mixing glass with ice, combine peach vodka, peach nectar and lemon juice then stir to chill. Strain into a glass, top with Moscato and garnish with a slice of peach or nectarine.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
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GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
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ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
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FRANKENSTEIN’S MONSTER
Ingredients
Serves 1
1 oz (30 ml) Absolut Citron
1 oz (30 ml) Bols Melon Liqueur
1 oz (30 ml) lime juice
1 oz (30 ml) lychee juice, reserved from canned lychee fruit
lychee stuffed with blueberry, for garnish
Instructions
- Combine all liquid ingredients in a cocktail shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with lychee and blueberry “eyeball.”