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
COURTSHIP
Ingredients
Serves 1
1 oz (30 ml) Tanqueray Rangpur Gin
¾ oz (22 ml) lime juice
½ oz (15 ml) rose syrup
3 oz (90 ml) Villa Teresa Rosé Frizzante
1 scoop raspberry sorbet, for garnish
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine gin, lime juice and rose syrup with ice in a mixing glass. Stir to chill and strain into a champagne flute. Top with rosé and garnish with raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.
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
GOING STEADY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado Tequila
2 oz (60 ml) grapefruit soda
¾ oz (15 ml) lime juice
½ oz (15 ml) rose syrup
1 scoop raspberry sorbet
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine tequila, lime juice and rose syrup in a cocktail shaker with ice and shake well to combine. Strain neat into a cocktail coupe. Top with grapefruit soda and garnish with a scoop of raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.
Featuring
PROSPECTOR
Ingredients
Serves 1
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) McGuinness Crème de Cacao White
½ oz (15 ml) Cointreau
1½ oz (45 ml) Remy Martin Cognac
1 trimmed lemon zest, for garnish
Instructions
- Combine all ingredients in a cocktail shaker. Stir with ice until chilled. Fine strain into an old fashioned glass filled with ice cubes. Garnish with lemon zest.
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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.
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THE LAST JEDI
Ingredients
Serves 1
¾ oz (22 ml) Bols Melon Liqueur
¼ oz (7 ml) Luxardo Maraschino Liqueur
1 oz (30 ml) Long Table Distillery Cucumber Gin
¾ oz (22 ml) freshly squeezed lime juice
3 dashes Bittered Sling Cascade Celery bitters
3 dashes Bittered Sling Grapefruit and Hops bitters
Instructions
- Combine all ingredients with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a cocktail glass.
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CLOVER CLUB NO. 8
Ingredients
Serves 1
9 fresh raspberries
1 egg white (optional)
¾ oz (22 ml) Giffard Orgeat (Almond) Syrup
¾ oz (22 ml) lemon juice,strained
1½ oz (45 ml) Bombay Sapphire London Dry
Instructions
- In a shaker, lightly muddle 8 raspberries. If using, separate the egg white into shaker. Add Orgeat, lemon juice and gin. Shake well to combine ingredients. Add plenty of ice and shake vigorously to chill and aerate. Double strain cocktail into a chilled cocktail coupe and garnish with a raspberry.
Featuring
OLD NORTH
Ingredients
Serves 1
1½ oz (60 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) Amaro Montenegro
1 orange zest
Instructions
- In a mixing glass, combine both the Rye and Amaro. Add ice and stir until chilled and slightly diluted. Strain over ice in a chilled Old Fashioned glass and express the oils of an orange zest over the surface.
Featuring
PERU 75
Ingredients
Serves 1
¾ oz (22 ml) Pisco Capel Premium
¾ oz (22 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) lemon juice (strained)
3 oz (90 ml) Segura Viudas Brut Reserva
lemon zest, for garnish
Instructions
- Combine Pisco, St-Germain and lemon juice into a mixing glass. Stir with ice to gently chill. Strain into a Champagne flute and slowly top up with sparkling wine. Garnish with a lemon zest.