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.
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ESPRESSO MARTINI
Ingredients
Serves 1
1 oz (30 ml) Kahlua
2 oz (60 ml) Stolichnaya vodka
1 oz (30 ml) espresso
chocolate-covered coffee beans, for garnish
Instructions
- In a cocktail shaker, shake Kahlua, vodka and espresso with ice. Strain into a cocktail glass. Garnish with chocolate covered coffee beans.
Featuring
WORD OF MOUTH
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
½ oz (15 ml) Averna
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) lime juice
3 dashes apple cider vinegar
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a rocks glass.
- To make HONEY SYRUP: Combine equal parts honey and water on the stove and warm at low heat while stirring until the honey dissolves. Can be refrigerated for several days.
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THE WICKER MAN
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
¾ oz (22 ml) Amaro Montenegro
½ oz (15 ml) Okanagan Spirits Poire Williams
¼ oz (7 ml) Grand Marnier
1 dash cardamom bitters
1-in (2.5 cm) piece flamed orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into coupe glass. Flame an orange peel for garnish.
- To flame peel, using a small flame, heat the skin of the peel for a few seconds. Then squeeze the oil into the drink.
Featuring
ST. SPIRITO
Ingredients
Serves 1
1 oz (30 ml) El Dorado 15 Year Guyana Demerera Rum
1 oz (30 ml) Averna Amaro
½ oz (15 ml) Chambord
¾ oz (22 ml) lime juice
¼ oz (7 ml) simple syrup
2 dashes Angostura Bitters
1-in (2.5 cm) piece orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into a cocktail coupe glass filled with ice. Twist orange peel over the top of the drink to express the oils.
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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.
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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.
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DARK ARMY NO. 2
Ingredients
Serves 1
1½ oz (45 ml) Lemon Hart Demerara Rum
1 oz (30 ml) Giffard Ginger of the Indies Liqueur
2 oz (60 ml) mango nectar
½ oz (15 ml) freshly squeezed lemon juice
1 pinch garam masala
2 oz (60 ml) ginger beer
1 fresh lemon wheel, for garnish
Instructions
- Combine rum, liqueur and juices with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a frozen metal cup and top with ginger beer. Dust drink surface with garam masala and place lemon wheel on cup edge as garnish.
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NICE GUY CHAI
Ingredients
Serves 1
1 oz (30 ml) Green Cardamom Hennessy VSOP Cognac
7 oz (220 ml) Vij’s Chai
star anise for garnish
GREEN CARDAMOM COGNAC:
8 green cardamom pods
1 bottle (750 ml) Hennessy VSOP Cognac
VIJ’S CHAI:
15 green cardamom pods
5½ cups (1.375 L ) water
1½ tsp (7 ml) fennel seeds
2 tbsp (30 ml) white sugar
5 orange pekoe teabags
¾ cup (175 ml) whole milk
Instructions
- Combine cognac with hot chai in a porcelain or metal cup. Serve hot.
- To make GREEN CARDAMOM COGNAC: Place whole cardamom pods into bottle of cognac and reseal. Turn bottle upside down briefly to allow pods to mix. Stand bottle upright and leave overnight at room temperature. When ready to use, strain pods from cognac. Makes 3 cups (750 ml).
- To make VIJ’S CHAI: Peel green cardamom skins halfway to reveal the dark brown seeds inside. In a medium-sized saucepan, combine water, peeled cardamom pods, fennel and sugar. Bring to a boil stirring constantly. Once water boils vigorously, add teabags and stir once, then boil for 2 minutes. Remove teabags and discard, reduce heat to medium and add milk. Continue to heat for 1 minute. Remove from heat, strain solids from tea. Serve hot. Makes 6 cups (1.5 L).