FLORIDA WATER
Ingredients
Serves 1
1 egg white
¼ cup (60ml) Lot No. 40 whisky
2 tbsp (30 ml) lemon juice
4 tsp (20 ml) charred orange and clove syrup
1 tsp (5 ml) unpasteurized apple cider vinegar
ice cubes
pinch espresso powder
Instructions
- Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
- To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.
Featuring
FOOLISH PLEASURE
Ingredients
Serves 1
8 to 10 fresh mint leaves
2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon
2 tsp (10 ml) pernod
2 tbsp (30 ml) lime juice
4 tsp (20 ml) orgeat or almond syrup
ice cubes
plains soda water
Instructions
- Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.
Featuring
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
THE RAILBIRD
Ingredients
Serves 1
2 oz (60 ml) Bulleit Bourbon
⅓ oz (10 ml) peach jam
¾ oz (22 ml) honey syrup
½ oz (15 ml) lemon juice
ginger beer
1-in (2.5 cm) piece lemon peel
Instructions
- Stir ingredients, except for ginger beer and lemon peel, with ice in a shaker glass. Shake and strain over ice in a Collins glass. Top with ginger beer and garnish with a lemon twist.
- To make HONEY SYRUP: Combine equal parts honey and water in a small saucepan. Stir over low heat to blend and dissolve honey. Refrigerate until ready to use. Can be refrigerated in a jar for several weeks.
Featuring
HADDONFIELD
Ingredients
Serves 1
1 oz (30 ml) Knob Creek Bourbon
1 oz (30 ml) Père Magloire Calvados
½ oz (15 ml) sweet sherry
¼ oz (7 ml) Green Chartreuse
4 dashes Angostura bitters
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a coupe glass.
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
THE ULTIMATE COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Glenmorangie The Original Single Malt Scotch
1 oz (30 ml) Ardbeg 10-year-old Single Malt Scotch
2 tsp (10 ml) brown sugar
3 dashes Fee Brothers whisky barrel-aged bitters
¼ oz (7 ml) Ardbeg Uigeadail Single Malt Scotch
1 trimmed zest of lemon peel, for garnish
Instructions
- Combine Glenmorangie, Ardbeg 10, sugar and bitters in a cocktail shaker. Stir with ice until sugar is partially melted. Coarse strain into an old fashioned glass filled with ice cubes. Drizzle Ardbeg Uigeadail on drink surface. Garnish with lemon zest.
Featuring
SECOND DATE
Ingredients
Serves 1
1 ½ oz (45 ml) Cazadores Reposado Tequila
¾ oz (22 ml) Drambuie
¾ oz (22 ml) lemon juice
Instructions
- Combine tequila, Drambuie and lemon juice with ice in a cocktail shaker and shake well to combine. Strain into an old fashioned glass with new ice. Garnish with a lemon twist.
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.