PEACHY KEEN
Ingredients
Serves 1
1 oz (30 ml) Cîroc Peach Vodka
2 oz (60 ml) peach nectar
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 oz (60 ml) Bottega Moscato
sliced peach or nectarine, for garnish
Instructions
- In a mixing glass with ice, combine peach vodka, peach nectar and lemon juice then stir to chill. Strain into a glass, top with Moscato and garnish with a slice of peach or nectarine.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
Featuring
GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
Featuring
ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
Featuring
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.”
Featuring
WALKING ON THE MOON
Ingredients
Serves 1
1½ oz (45 ml) Cîroc
½ oz (15 ml) Lillet
½ oz (15 ml) Tio Pepe Fino sherry
¼ oz (7 ml) Honey Ginger Syrup
1 dash of orange bitters
4 fresh sage leaves
lemon peel, to zest
Instructions
- Add all ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass, zest a lemon peel over the drink to express oils. Discard lemon peel, no garnish.
- For HONEY GINGER SYRUP: In a saucepan, bring 2 cups (500 ml) each honey and water to a boil. Add about 1 cup (250 ml) of roughly chopped fresh ginger. Let stand for about 10 minutes. Strain off chunks of ginger and store, refrigerated, for up to a month.
Featuring
BISON GRASS FIZZ
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass vodka
1 oz (30 ml) Spiced Hibiscus Syrup
¾ oz (22 ml) fresh lemon juice
Villa Teresa Organic Veneto Rosé Frizzante, to top
lemon twist, for garnish
Instructions
- Add all ingredients except for sparkling to a cocktail shaker. Add ice, shake, strain into a champagne flute. Top with Villa Teresa. Garnish with a twist of lemon.
- For SPICED HIBISCUS SYRUP: In a large pot, add 2 cups (500 ml) water, 2 cups (500 ml) white sugar, 3 whole star anise, 3 whole cloves, 3 cinnamon sticks and 1 cup (250 ml) dried hibiscus flowers. Bring ingredients to a boil, remove from heat and let stand until cool. Strain out remaining particles of spices. Store covered in refrigerator up to a month.
Featuring
CUCUMBER MINT COBBLER
Ingredients
Serves 1
¾ oz (22 ml) Absolut vodka
¾ oz (22 ml) Hendrick’s gin
½ oz (15 ml) Simple Syrup
½ oz (15 ml) lime juice
4 mint leaves, plus extra sprig for garnish
4 slices of cucumber, plus extra slices for garnish
Instructions
- Put cucumber in bottom of a cocktail shaker and muddle until pulpy. Add remaining ingredients including mint (no need to muddle mint leaves), add ice and shake. Strain into an old-fashioned cocktail glass, top with crushed ice. Garnish with a mint sprig and a thin slice of cucumber.
Featuring
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.