JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.
Featuring
HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
Featuring
VX COBBLER
Ingredients
Serves 1
2 oz (60 ml) Grey Goose VX vodka
1 oz (30 ml) fresh orange juice
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Giffard gomme syrup
Instructions
- Build over crushed ice in a stemmed glass. Give mixture a stir to combine ingredients. Garnish with a fruit medley using a large assortment of berries, as desired.
Featuring
WHITE TEA PUNCH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
2 oz (30 ml) chilled sweetened tarragon white tea
½ oz (15 ml) lemon juice
assorted melon pieces (honeydew and cantaloupe), to taste
1 sprig tarragon, for garnish
Instructions
- In a mixing glass, combine gin, sweetened white tea and lemon juice with ice and stir until chilled. Place cubed ice and melon pieces in a rocks glass. Strain cocktail into prepared glass. Garnish with a sprig of fresh tarragon.
- To make CHILLED SWEETENED TARRAGON WHITE TEA: Steep 4 white tea bags in 2 cups (500 ml) of boiling water for 3 to 4 minutes. Add ½ cup (125 ml) of sugar and 3 to 4 sprigs of fresh tarragon to hot tea while steeping. Remove tea bags and tarragon and strain. Once cool, store in a sealed container in refrigerator for up to 1 week.
Featuring
ORANGE SOUCHONG MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Absolut Mandarin
3/4 oz (22 ml) red sweet vermouth
1 oz (30 ml) Lapsang Souchong Cordial
2 dashes orange bitters
1 strip orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka, vermouth, Lapsang Souchong Cordial and orange bitters. Stir until well chilled and diluted as desired. Strain into a chilled cocktail glass. Express oils from orange peel over surface.
- To make LAPSANG SOUCHONG CORDIAL: Pour 1¼ cups (310 ml) boiling water over 2 tbsp (30 ml) of loose-leaf lapsang souchong tea. Steep for 5 minutes. Strain out leaves and discard. Combine hot tea with 2/3 cup (150 ml) of sugar and stir to dissolve. Once cooled, refrigerate in sealed container for up to 1 month.
Featuring
JASMINE COLLINS
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
3 oz (90 ml) cold-steeped jasmine green tea
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup
2 oz (60 ml) soda water
1 sprig fresh mint, for garnish
Instructions
- In a Collins glass, combine pisco, jasmine green tea, lemon juice and simple syrup. Stir to mix and add ice. Top with soda water and garnish with fresh mint.
- To prepare JASMINE GREEN TEA: Combine 2 tbsp (30 ml) of loose-leaf jasmine green tea with 4 cups (1 L) of room temperature water. Cover and let sit for 6 to 8 hours. Strain loose-leaf tea through a coffee filter and transfer to a sealed container to refrigerate until ready to use.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water, then chilled.
Featuring
CASAMIGOS SPRING FASHIONED
Ingredients
Serves 1
1 brown sugar cube
3 dashes plum bitters
orange rind, for garnish
2 oz (60 ml) Casamigos Reposado tequila
Instructions
- In a rocks glass, soak sugar cube with bitters. Add orange rind and muddle into a zesty, sugary paste. Pour Casamigos Reposado into glass and continue to stir and muddle to make a fluid consistency. Add large cubes of ice and stir for 3 to 5 minutes.
Featuring
BAD HOMBRE
Ingredients
Serves 1
4 slices jalapeño, (save 1 for garnish)
1½ oz (45 ml) Olmeca Altos Plata tequila
½ oz (15 ml) Grand Marnier
1 oz (30 ml) lime juice
½ oz (15 ml) egg white
½ oz (15 ml) agave syrup
Himalayan pink salt and Hawaiian
black salt, for garnish
Instructions
- In a shaker tin with ice, combine 3 jalapeño slices, tequila, Grand Marnier, lime juice, egg whites and agave syrup. Shake vigorously and double strain over ice in a rocks glass partially rimmed with Himalayan and Hawaiian black salt mix. Garnish with a single jalapeño slice.
Featuring
MYSTIC COWBOY
Ingredients
Serves 1
2 oz (60 ml) Bulleit Frontier bourbon
1 oz (30 ml) lemon juice
1 oz (30 ml) Honey Syrup
½ oz (15 ml) egg white
5 sage leaves (save 1 for garnish)
Angostura bitters, for garnish
Instructions
- In shaker tin with ice, combine ingredients and shake vigorously. Double strain over ice into glass and top with Angostura bitters and a single sage leaf.
- To make HONEY SYRUP: 1:1 ratio honey dissolved in boiling water. Allow to cool
Featuring
THE GOOD LIFE
Ingredients
Serves 1
5 mint leaves
3 cucumber slices
2 oz (60 ml) Tanqueray London Dry gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Lemongrass Syrup, make ahead, recipe follows
mint sprig, for garnish
cucumber slices, for garnish
LEMONGRASS SYRUP:
2 cups (500 ml) sugar
2 cups (500 ml) water
1 lemongrass stalk
Instructions
- In a shaker tin, muddle mint leaves and cucumber. Add gin, lemon juice, Lemon Grass Syrup and ice. Shake and strain over ice into a tall glass. Garnish with fresh cucumber slices and a mint sprig.
- To make LEMONGRASS SYRUP: In a pot, bring all ingredients to a boil, stirring constantly. Allow mixture to simmer for 10 to 15 minutes then remove from heat to cool. Strain out lemongrass stalk before using.