B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
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FRANGELICO SOUR
Ingredients
Serves 1
1 oz (30 ml) Frangelico
1½ oz (45 ml) Forty Creek Copper Pot Reserve Whisky
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
1 egg white
hazelnut brittle, for garnish (optional)**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and fine strain into a chilled rocks glass. Garnish with hazelnut brittle.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Make your own, or purchase in specialty food stores.
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ST-GERMAIN DAISY
Ingredients
Serves 1
1 oz (30 ml) St-Germain
1 oz (30 ml) Cazadores Reposado Tequila
½ oz (15 ml) lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
thyme sprig, for garnish
Instructions
- In a cocktail shaker with ice, combine St-Germain, tequila and lime juice. Shake vigorously and strain into a prepared glass, top with soda water and garnish with lime wheels and thyme sprig.
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CHAMBORD CRUSTA
Ingredients
Serves 1
1 oz (30 ml) Chambord
1½ oz (45 ml) Dujardin VSOP Brandy
½ oz (15 ml) lemon juice
2 dashes Bittered Sling Kensington Bitters
Vanilla Sugar, to rim glass, recipe follows
lemon zest, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, brandy, lemon juice and bitters. Shake vigorously and strain into a small wine glass rimmed with vanilla sugar and garnish with a lemon zest.
- TO MAKE VANILLA SUGAR: In a bowl, mix 2 cups (500 ml) sugar with 1 tsp (5 ml) pure vanilla extract. Mix thoroughly then spread out mixture on baking sheet to dry (20 to 25 minutes). Store at room temperature.
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GRAND MARNIER SBAGLIATO
Ingredients
Serves 1
1 oz (30 ml) Grand Marnier
1 oz (30 ml) Campari
2 oz (60 ml) soda water
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine Grand Marnier and Campari. Stir to chill and dilute. Strain into a chilled rocks glass over cubed ice, top with soda water and garnish with an orange zest.
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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.”
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VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
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PEPPERED BRIGADE
Ingredients
Serves 1
2 oz (60 ml) Knob Creek bourbon
½ oz (15 ml) Disaronno Originale Amaretto
½ oz (15 ml) lemon juice
1 pinch cayenne pepper
Instructions
- Add all ingredients to a shaker with ice. Shake for 10 seconds, then double strain into a Collins glass. Fill with crushed ice. Garnish with lime hair (finely grated lime zest).
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REKINDLED FRIENDSHIPS
Ingredients
Serves 1
2 oz (60 ml) Woodfood Reserve bourbon
¾ oz (22 ml) Barbieri Aperol Aperitivo
½ oz (15 ml) Gonzalez Byass VORS 30-Year-Old Noé Pedro Ximénez Sherry
2 dashes Bittered Sling Kensington Dry Aromatic bitters
Instructions
- Combine all ingredients in a mixing glass, add ice, stir for 15 to 20 seconds. Strain, serve neat in a cocktail coupe. Garnish with an orange twist.
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FAIR HAIR CHILD
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bulleit bourbon
½ oz (15 ml) Giffard ginger syrup
1½ oz (45 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) honey syrup
2 dashes Angostura bitters, for garnish
Instructions
- Combine all ingredients in a cocktail shaker and shake without ice. Add ice, shake again and strain into an Old-Fashioned glass and garnish with a couple of dashes of Angostura bitters or a grapefruit twist.
- To make HONEY SYRUP: Mix 2 parts honey in 1 part hot water.