The Onward-Upward Cocktail
-1 oz. rye whiskey
-1 oz. mezcal
-3/4 oz. dry vermouth
-1/2 oz. sweet vermouth
-Dashes of bitters
Downeast Autumn Fizz
Ingredients:
-1 1/2 oz. dark rum
-1/2 oz. cinnamon syrup*
-1/2 oz. fresh lemon juice
-6 oz. can of hard cider (or Downeast Cider)
*Cinnamon syrup: Add 3 cinnamon sticks (12 g.) to 2 cups of water and bring to a boil. Cover and allow to cool to room temperature. Strain out cinnamon, add 2 cups of sugar. Stir until dissolved.
Shake, strain into a glass with a chunk ice and top with hard cider. Grate a dusting of cinnamon over the top.
Ingredients:
-1 1/2 oz. dark rum
-1/2 oz. cinnamon syrup*
-1/2 oz. fresh lemon juice
-6 oz. can of hard cider (or Downeast Cider)
*Cinnamon syrup: Add 3 cinnamon sticks (12 g.) to 2 cups of water and bring to a boil. Cover and allow to cool to room temperature. Strain out cinnamon, add 2 cups of sugar. Stir until dissolved.
Shake, strain into a glass with a chunk ice and top with hard cider. Grate a dusting of cinnamon over the top.
The Fireplace Sipper
-1 1/2 oz. rye (infused with coriander, lemon peel, ginger)
-1/2 oz. dry sherry
-1/2 oz. white fig preserves & brown sugar simple syrup
-1/2 oz. fresh-squeezed lemon juice
Add all ingredients into shaker, first shaking without ice, then with three cubes. Shake vigorously. Serve up with freshly grated nutmeg.
-1 1/2 oz. rye (infused with coriander, lemon peel, ginger)
-1/2 oz. dry sherry
-1/2 oz. white fig preserves & brown sugar simple syrup
-1/2 oz. fresh-squeezed lemon juice
Add all ingredients into shaker, first shaking without ice, then with three cubes. Shake vigorously. Serve up with freshly grated nutmeg.
The Immuni-Tea
-1 oz. rum (recommended: Appleton Estate)
-3/4 oz. bourbon whiskey
-1/4 oz. fresh-squeezed orange juice
-4 oz. of tea
-anise, fresh ginger, lemon, orange peels, allspice, cloves, cinnamon stick
Pour hot water over anise, fresh ginger, lemon, orange peels, allspice, cloves, cinnamon stick. Let steep for 5 minutes. Strain and mix in Rum, Bourbon and Fresh Orange Juice. Garnish with extra spices.
-1 oz. rum (recommended: Appleton Estate)
-3/4 oz. bourbon whiskey
-1/4 oz. fresh-squeezed orange juice
-4 oz. of tea
-anise, fresh ginger, lemon, orange peels, allspice, cloves, cinnamon stick
Pour hot water over anise, fresh ginger, lemon, orange peels, allspice, cloves, cinnamon stick. Let steep for 5 minutes. Strain and mix in Rum, Bourbon and Fresh Orange Juice. Garnish with extra spices.
Lambic Sangria
-750 ml. sweet lambic (or Lindeman's Peche)
-4 oz. tequila
-1 oz. cointreau
-1/2 lemon, juiced
-3 peaches (or other stone fruit), pitted and chopped
Combine all ingredients in large pitcher with ice, then stir.
-750 ml. sweet lambic (or Lindeman's Peche)
-4 oz. tequila
-1 oz. cointreau
-1/2 lemon, juiced
-3 peaches (or other stone fruit), pitted and chopped
Combine all ingredients in large pitcher with ice, then stir.
The Manhattan Cocktail
-1 1/2 oz. Rye (Rittenhouse 100pf)
1.75 oz Sweet Vermouth
.5 oz Grand Marnier
3 dashes Angostura Bitters
1 lemon twist, for garnish.
Add ingredients to a mixing glass. Add ice, stir and strain in a chilled cocktail coupe. Garnish with zest of lemon.
-1 1/2 oz. Rye (Rittenhouse 100pf)
1.75 oz Sweet Vermouth
.5 oz Grand Marnier
3 dashes Angostura Bitters
1 lemon twist, for garnish.
Add ingredients to a mixing glass. Add ice, stir and strain in a chilled cocktail coupe. Garnish with zest of lemon.
La Trinité
-1 1/2 oz. rum agricole (or something dark, from Martinique)
-1/2 oz. Cocchi di Torino
-1/2 oz. Campari
-3 dashes chocolate bitters
-1 lime peel
-1 orange peel
In rocks glass, add chocolate bitters, lime peel. Quickly muddle together. Add rum, Cocchi, Campari, an oversized ice cube. Stir until chilled. Garnish with orange peel.
-1 1/2 oz. rum agricole (or something dark, from Martinique)
-1/2 oz. Cocchi di Torino
-1/2 oz. Campari
-3 dashes chocolate bitters
-1 lime peel
-1 orange peel
In rocks glass, add chocolate bitters, lime peel. Quickly muddle together. Add rum, Cocchi, Campari, an oversized ice cube. Stir until chilled. Garnish with orange peel.
The Close Up
-2 1/2 oz. vodka (or Bootlegger 21)
-1 oz. fresh lime juice
-3 thin slices of cucumbers
-2 drops vanilla essence
Add vodka and lime juice in a shaker filled with ice. Shake and strain into martini glass. Add cucumber slices and two drops of vanilla essence.
-2 1/2 oz. vodka (or Bootlegger 21)
-1 oz. fresh lime juice
-3 thin slices of cucumbers
-2 drops vanilla essence
Add vodka and lime juice in a shaker filled with ice. Shake and strain into martini glass. Add cucumber slices and two drops of vanilla essence.
The Hot Highland
-1 oz. scotch
-3/4 oz. amaretto
-pinch of cinnamon
-whipped heavy cream -(a mug's worth) of apple cider
Add scotch, amaretto into cup of cider. Stir gently on heat. Top with slightly whipped heavy cream. Grate nutmeg on top.
-1 oz. scotch
-3/4 oz. amaretto
-pinch of cinnamon
-whipped heavy cream -(a mug's worth) of apple cider
Add scotch, amaretto into cup of cider. Stir gently on heat. Top with slightly whipped heavy cream. Grate nutmeg on top.
Spiced Caramel Apple Martini
-2 oz. Domaine de Canton ginger liqueur
-1 oz Van Gogh Dutch Caramel Vodka
-2 1/2 oz Apple cider
-1 dash lemon juice
Rim martini glass with agave syrup and crumbled gingersnap cookies at set aside. Add liquid ingredients to shaker with ice, shake well. Strain into martini glass.
Montana Club
-1.5 oz. cognac (or Louis Royer "Force 53" VSOP)
-1 oz. Bonal Gentiane
-.25 oz. Amaro Sibilia
-.25 oz. Marie Brizard Anisette
-1-2 dashes Bokers bitters
-1-2 dashes Dead Rabbit Orinoco bitters
Add ice and stir until the desired temperature is obtained. Strain into cocktail glass and finish with lemon oils.
-1.5 oz. cognac (or Louis Royer "Force 53" VSOP)
-1 oz. Bonal Gentiane
-.25 oz. Amaro Sibilia
-.25 oz. Marie Brizard Anisette
-1-2 dashes Bokers bitters
-1-2 dashes Dead Rabbit Orinoco bitters
Add ice and stir until the desired temperature is obtained. Strain into cocktail glass and finish with lemon oils.
Hot Butterscotch
-8 oz. Guittard butterscotch chips
-2.5 c. milk
-2 c. cream
-1 T. salt
-2 oz. Scotch
-1 T. cornstarch
-1 T. water
Whisk cornstarch and water together. Set aside. Bring milk, cream and salt to a boil, whisk in cornstarch mixture, pour over butterscotch chips and whisk until they are completely melted. Add Scotch, served with homemade marshmallows & some salted biscotti.
-8 oz. Guittard butterscotch chips
-2.5 c. milk
-2 c. cream
-1 T. salt
-2 oz. Scotch
-1 T. cornstarch
-1 T. water
Whisk cornstarch and water together. Set aside. Bring milk, cream and salt to a boil, whisk in cornstarch mixture, pour over butterscotch chips and whisk until they are completely melted. Add Scotch, served with homemade marshmallows & some salted biscotti.
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