Bartender Magazine's 2012 Calendar by Foley Publishing Corporation

Why Knot? Drink Responsibly!

The Knot Irish Whiskey Liqueur, 50% Alc./Vol. (100 Proof) 2010 William Grant & Sons, Inc. New York, NY

BARTENDER MAGAZINE 2012 ®

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Subscribe now to BARTENDER MAGAZINE and get a FREE T-shirt! Call 1-800-46-DRINK. Vol. 93, No.4 - Calendar 2012 - Founder: Raymond P. Foley; Publisher/Editor: Jaclyn Wilson Foley; Executive Assistant to the Publisher/Editor: Lauren Saccone; Art Director: Doug Swenson, Art Seventy, Inc.; Executive Secretaries: Anne Loffredo, Debbie Snader: Food Consultants: Alfred Mayer, Thomas Jannarone; Humor Editor: Hymie Lipshitz; Advertising Director: Jackie Foley (908)766-6006; Fax: (908)766-6607; www.bartender.com; e-mail: barmag@aol.com; Facebook: Bartender Magazine, Twitter: www.twitter.com/barmag; Blog:bartendermagazine.wordpress.com,Photography: Ryan Foley; Intern: Michelle Milot; Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 150,000 readers and subscribers. Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: Bartender Foundation, Bartender Hall of Fametm, Bartender University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $ 30.00 in U.S.A.; US $ 45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 593, Livingston, NJ 07039. Allow 6 weeks for change of address. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2011/2012, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. Cover Artist: Arturo Sevanti. Check out the 2012 Calendar online www.bartender.com.For additional copies of the 2012 calendar, mail $7.00 to: BARTENDER Magazine, Dept. Cal, P.O. Box 158, Liberty Corner, NJ 07938–Printed in USA

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JANUARY 2012 www.anchordistilling.com

SUNDAY Lâ&#x20AC;&#x2122;ALTO STALONE

1 1/2 oz. NO. 3 GIN 1/2 oz. LUXARDO MARASCHINO 1/2 oz. LUXARDO AMARO ABANO 2 oz. fresh-squeezed grapefruit juice 4 drops Regan's Bitters Shake well over ice and serve on a Collins spear of ice. -Jackson Cannon, Eastern Standard, Boston, MA

MONDAY PUSHIN' DAISIES

TUESDAY

1 oz. 1 oz. 1 oz. 1/2 oz.

MAURIN QUINA Luxardo Fernet fresh lemon juice PAGES ELDERFLOWER SIROP Shake and strain. Serve in a coupe glass. Garnish with grated coffee bean. -Jason Schiffer, 320 Main, Seal Beach, CA

1 1/2 oz. NO. 3 GIN 1 oz. THE KING'S GINGER LIQUEUR 1 oz. orange juice dash simple syrup cucumber,raspberries, candied ginger stick Muddle 2 cucumber slices, 2 raspberries and simple syrup in highball. Add ice. Combine all ingredients and shake. Strain into highball glass. Garnish with candied ginger stick. -Bruce Cole, Japonais, Chicago, IL

THURSDAY

2 A LOVE SONG 3 THE TOASTED DROP 4 DROPS OF JUPITER 5

New Year's Day

JAPONAIS NO. 3

WEDNESDAY

9 FLIP ROYAL

2 oz. THE KING'S GINGER LIQUEUR 1 oz. Rooibos Syrup whole egg dash Angostura Bitters 2 oz. soda water Shake well over ice and strain into chilled cocktail glass. Top with shaved spice mix (cinnamon, nutmeg, and coffee). -Jackson Cannon Full Moon

1/2 oz. LUXARDO 1 oz. NO. 3 GIN LIMONCELLO 1 oz. MAURIN QUINA 1/2 oz. LUXARDO 1/2 oz. Luxardo Bitters AMARETTO 1/2 oz. THE KING'S DI SASCHIRA GINGER LIQUEUR 1 1/2 oz. OLD POTRERO thin slice blood STRAIGHT RYE orange WHISKEY Combine all but blood orange 1 1/2 oz. lemon juice with agave nectar into a mixing glass, stir until diluted. Pour into martini glass. 1/2 oz. egg white Run thin slice of blood orange Shake all ingredients with 2 cups ice. Strain into a chilled cocktail glass. around the rim and place in Garnish with cinnamon-sugar on the drink.-Russell Davis, Spirits rim and a lemon twist. -Francesco Consultant/Bartender, LaFranconi, Dir., Corp. Mixology, SWS, Rickhouse, SF, CA LV, NV

1 1/2 oz. JUNIPERO 1/2 oz. GENEVIEVE 1/4 oz. rich wild sage honey syrup (2 parts raw honey to 1 part water) 1 dash Angostura Bitters 1 dash Whiskey Barrel Aged Bitters 3/4 oz. spring water Duke's Lemon Garnish Combine all ingredients except garnish in mixing glass and stir. Pour into a rocks glass and garnish with a Duke's lemon. Serve at room temperature. -Russell Davis

PARTY COCKTAIL 10 THIN WHITE DUKE 11 TEA

2 oz. 1 oz. 3/4 oz. 1/2 oz. 1/2 oz. 10

OLD POTREO RYE SATHENAY CREME DE PECHE fresh lemon juice THE FREMONT simple syrup 1 oz. OLD POTRERO RYE egg whites whole peppercorns 1 oz. CHATEAU DU ginger beer BREUIL V.S.O.P. Add peppercorns to mixing glass CALVADOS and crush fine with Pug. Combine all 3/4 oz. yellow chartreuse ingredients except ginger beer. Dry 1/2 oz. Punt E Mes shake. Add ice and repeat until dash barrel aged bitters frothy. Double strain over ice in a collins glass. Top with a float of Stir and serve up. Garnish ginger beer. Garnish with savory with spiral of apple skin. herbs and peach slices. -Levi Walker, Prohibition, -Timothy Stevens, Prohibition, USBG USBG San Diego President, San Diego Chapter Martin Luther King Jr.'s Birthday Observed

-Stuart McCluskey, The Bon Vivant, Scotland

DILLING WITH SOBRIETY

22 MAYAN 23 DECADENCE

2 oz. CHINACO REPOSADO 1 3/4 oz. CHINACO ANEJO TEQUILA 1/2 oz. LUXARDO MARASCHINO LIQUEUR 1/2 oz. D'ARISTI XTABENTUN HONEY LIQUEUR 1/4 oz. LUXARDO AMARETTO 3 dashes Xocolatl Mole 1 oz. orange juice Bitters 1/2 oz. lemon juice 3 dashes Aztec chocolate pinch salt bitters fresh dill In a pint glass pour all the Combine all ingredients in a shaker. Shake and strain into a ingredients. Stir and strain into a bucket glass 3/4 full of ice. glass filled with ice. Garnish with orange zest and sprig of Garnish with orange peel. -Ronaldo Colli, American Bar, fresh dill. -Russell Davis SF, CA Buddy's Day

FALLEN APPLE

Combine ingredients in a pint glass filled with ice and stir. Strain into a rocks glass filled with ice and top with soda. -Matt Jerome, Angele, Napa, CA

tin. Remove ice from collins glass. Swirl with absinthe and discard excess. Add tonic. Ice shaker and shake. Strain into collins glass through fine strainer. Slide tall thin straw through center of foam and serve. -Eric Simpkins, Dinner Party Atlanta/The Lawrence, Atlanta, GA

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2 oz. 1 oz. 1/2 oz. 1/2 oz. 2

CHINACO REPOSADO grapefruit juice lime juice simple syrup dashes Bitter Truth Grapefruit Bitters 4 thin slices cucumber top with soda Serve in a collins glass. Garnish with horizontally sliced cucumber. -Trevor Easter, Heaven's Dog, SF, CA

2 oz. English Harbor 5 Year Rum 1/2 oz. compounded bitter FUZZY KNIGHT orange (2 parts 1 1/2 oz. SOBERANO BRANDY Luxardo Fernet: 1 part 1/2 oz. peach puree CURACAO DE CURACAO 1/4 oz. lemon juice splash of soda - stir then add Shake and strain over ice and dash each Angostura Bitters top with soda. -Garth Flood, and Peychaud's Bitters Cowboy Star, SD, CA bar spoon sugar Stir. Add ice and stir again. Strain onto one large rock. Garnish with twist of lime. -Jackson Cannon

1 oz. THE KING'S GINGER LIQUEUR 1 1/2 oz. LONGROW WHISKY 2 cubes pineapple, 1" squares 1/2 lime Muddle pineapple and add remaining ingredients. Shake and double strain into coupe. -Naomi Schimek, The Spare Room @ The Hollywood Roosevelt Hotel, LA, CA Gooma's Day Lauren's Day

1 1/2 oz. HIRSCH SMALL BATCH RESERVE KENTUCKY BOURBON 3/4 oz. PAGES VERVEINE DU VELAY VERTE 1/2 oz. LUXARDO AMARO ABANO 2 dashes Regan's Orange Bitters Stir over ice and strain into a chilled cocktail glass. -Brother Cleve, godfather of the craft cocktail revival in Boston

RAINSHOWER

2 oz. CHINACO ANEJO 3/4 oz. MAURIN QUINA 1/4 oz. LUXARDO MARASCHINO LIQUEUR 2 dashes orange bitters Combine all ingredients in a mixing glass and stir with ice to dilution. Strain into a coupe glass and garnish with orange zest. -Russell Davis

bar spoon LUXARDO MARASCHINO LIQUEUR 1 1/2 oz. English Harbor 5 Year Rum 1 oz. Curacao 4 dashes Angostura Bitters Serve down in a single rocks glass. Garnish with orange oil. -Ben Sandrof, Boston, MA

SATURDAY BRITISH ARMORED BRIGADE

1 1/2 oz. NO. 3 GIN 1 oz. fresh-pressed apple juice 1/2 oz. LUXARDO LIMONCELLO 1/4 oz. LUXARDO MARASCHINO LIQUEUR 1/4 oz. green chartreuse Combine ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with an apple slice. -Ian Ward, Snake Oil Cocktail Co., San Diego, CA

14 THE COPPER PENNY 2 oz. 3/4 oz. 1/4 oz. 1

SPRINGBACK C.V. Punt E Mes Miracle Mile Nocino large barspoon LUXARDO MARASCHINO Stir well. Serve up in a coupe. Sink in a LUXARDO MARASCHINO CHERRY. -David Kupchinsky, Eveleigh Restaurant, West Hollywood, CA

Caitlin's Day

PORT 24 STORM 26 OLD FASHIONED 25 CAUSEWAY

29 RANGOON GIN FIZZ30

1 1/2 oz. OLD RAJ GIN 2 oz. HIRSCH BLUE LABEL SMALL BATCH 3/4 oz. lime juice RESERVE BOURBON 1 oz. each simple syrup and heavy cream 1/2 oz. THE KING'S 7 drops absinthe GINGER LIQUEUR 5 drops simple cardamom tincture 1/8 oz. St. Elizabeth 3 dashes Fee Brothers Allspice Dram Jasmine Water 1/4 oz. cinnamon maple 1 egg white syrup 1 oz. Fever-Tree Bitter Lemon Tonic Ice a tall collins glass. Combine ingredients 1/4 oz. apple cider syrup except tonic and absinthe in small cocktail soda

Isla's Day

1 1/2 oz. HIRSCH SMALL BATCH RESERVE KENTUCKY BOURBON 1/2 oz. LUXARDO AMARO ABANO 1/2 oz. Luxardo Bitters 1/2 oz. LUXARDO CHERRY LIQUEUR SANGUE MORLACCO 2 dashes Angostura Orange Bitters 2 dashes Bitter Truth Grapefruit Bitters Stir and strain into a chilled cocktail glass. Garnish with grapefruit oil. -Joy Richard, Citizen Public House, Boston, MA Willie's Day

REGIMENTAL

12 LA DOLCE VITA 13

1 1/2 oz. NO. 3 GIN THE SHAH'S SHANDY 1 1/4 oz. THE KING'S GINGER 1/2 oz. THE KING'S GINGER LIQUEUR 1 oz. THE KING'S GINGER LIQUEUR 1/2 oz. orange marmalade LIQUEUR 1 oz. Lillet Blanc syrup 1/2 oz. NO. 3 GIN 1/2 oz. Meyer Lemon Juice 1/2 oz. lemon juice 3/4 oz. Meyer Lemon Juice 1/2 oz. ruby red grapefruit 1 oz. bergamot tea foam 1/4 oz. rich simple syrup juice (brew tea, add to egg (2:1 sugar to water) small branch of thyme whites in whipped 3 oz. ANCHOR LIBERTY splash of seltzer cream charger with ALE Shake with ice and strain. nitrogen cartridge) Zest with Meyer Lemon Twist. Garnish with Meyer Lemon all ingredients except foam. -Resa Esmaili, Ananas Peel twist. -Lou Bustamante, Shake Strain into chilled coupe. Layer Consulting, SF, CA spirits & cocktail writer, USBG foam onto cocktail. Garnish with small pinch of bergamot tea leaves. Sec., SF chapter

15 STATLER PEACH 16 MODERN HERBAL 17 THE AZTEC 2 STEP 18 AN AUBURN

FRIDAY

21 EL CAMINO

SPACE AGE POP

2 1/2 oz. CHINACO 1 1/2 oz. CHINACO REPOSADO REPOSADO 1 oz. LUXARDO AMARO 1/2 oz. D'ARISTI ABANO XABENTUN HONEY 1/2 oz. LUXARDO LIQUEUR MARASCHINO 2 eye droppers of LIQUEUR Bitterman's Mole 1/4 oz. fresh lemon juice Bitters Serve on one big rock. Garnish Serve down in a single rocks with orange oil.-Misty Kalkofen, glass. -Trina Strum, Trina's Brick & Mortar, Cambridge, MA Starlight Lounge, Boston, MA

LADYBIRD

27 DELICIOUS

1/2 oz. LUXARDO MORLACO CHERRY LIQUEUR 2 oz. PINK PIGEON dash black walnut bitters Stir and strain into Luxardo Fernet rinsed coupe. Drop and sink LUXARDO MARASCHINO CHERRY. -Kate Grutman, Sotto, LA, CA

IN MAURITIUS

1 1/2 oz. PINK PIGEON 1/2 oz. white peach puree 1/4 oz. hibiscus syrup 1/4 oz. lemon juice 1/2 oz. Fever Tree Ginger Ale Shake all ingredients except ginger ale. Strain into chilled coupe glass. Float ginger ale and zest of fresh lemon. -Jessica Maria, Hotsy Totsy Club, Albany, CA

31 BIRTHDAY CAKE

1 1/2 oz. PINK PIGEON 3/4 oz. cream 1/2 oz. simple syrup Shake and serve up. Garnish with wide-cut lemon twist. -Lucien DeBock Conner, Snake Oil Cocktail, SD, CA

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Perfection has a darker side.

Introducing Patrón XO Cafe Dark Cocoa. An extraordinary blend of Patrón tequila, pure cocoa, and the natural essence of the finest coffee.

simply perfect. patronspirits.com

FEBRUARY 2012 www.patronspirits.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY DARK JULEP

1 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Bourbon 1/2 oz. Amaretto Liqueur dash Angostura Bitters Mix all ingredients in a cocktail glass. Add ice and stir until well-chilled. Strain into a chilled rocks glass.

5 SIBERIAN EXPRESSO

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Ultimat Vodka 1/2 oz. Sweetened Condensed Milk Combine all ingredients in a cocktail shaker with ice. Strain into a cocktail glass and top with shaved nutmeg.

1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Sweetened QUICK ME UP Condensed Milk 1 1/2 oz. PATRÓN XO shot of Espresso CAFE DARK Warm Steamed Milk COCOA In an espresso cup, preferably 1/2 oz. Irish Cream clear, add sweetened Liqueur condensed milk. Let settle. Top with shot of PATRÓN XO Build in an old-fashioned CAFE DARK COCOA. Add shot glass. Top with ice. Serve. of espresso. Top with warm steamed milk.

Lincoln's Birthday

ESPRESSOTINI

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. Espresso Shake all ingredients with ice and strain into a cocktail glass.

1 1/2 oz. PATRÓN XO CAFE NUTTY COCOA DARK 2 oz. PATRÓN XO COCOA CAFE DARK 3-4 oz. Orange Soda COCOA 1 tsp. Bonn Maman 1/2 oz. Amaretto Liqueur Orange Marmalade 1 oz. Cream (optional) Shake all ingredients Pour PATRÓN XO CAFE with ice and strain into a DARK COCOA into a cocktail glass. Garnish Collins glass. Top with ice. with almond shavings. Add orange soda until fizzy. Garnish with an orange wheel or twist. Full Moon

XO CORTADO

BITTER ORANGE CREAM SODA

DARK CHERRY

President's Day

MIDNIGHT MADNESS COFFEE DARK 1 oz. PATRÓN XO & CREAMY

2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Butterscotch Liqueur 1 large scoop Vanilla Ice Cream Blend all ingredients in blender and pour into a hurricane-style glass. Garnish with butterscotch drizzle. Chester's Day

CHOCOLATE MINT SIP

FRIDAY

2 MINTY COCOA 3

CAFE MOCHA

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. Cream Shake all ingredients with ice and strain into a rocks glass with ice. Garnish with chocolate shavings.

COCOA PISTACHIO

2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. White Creme de Menthe 1 oz. Cream Shake all ingredients with ice and strain into a rocks glass with ice. Garnish with fresh mint.

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. Amoretti Crema di Pistachio Blend all ingredients in blender and pour into a hurricane-style glass. Garnish rim with ground pistachios.

1 oz. PATRÓN XO CAFE SWEET DREAMS DARK COCOA THE DARK KNIGHT 2 oz. PATRÓN XO 2 1/2 oz. Pyrat Rum 2 oz. PATRÓN XO CAFE DARK 1/2 oz. White Creme CAFE DARK COCOA de Menthe COCOA 3/4 oz. Ultimat Vodka Pernod rinse 1 oz. Caramel Syrup Mix Pyrat, PATRÓN XO CAFE DARK 1/2 oz. Sambuca Shake all ingredients with COCOA, and Creme de Menthe in a Serve in a martini glass. cocktail glass. Add ice and stir to ice and strain into a chill. In a chilled cocktail glass, add cocktail glass. Garnish one tbsp. of Pernod. Swirl to coat with a caramel rim. and discard. Pour chilled mixture Ray & Jackie's 28th into the glass. Garnish with a large Valentine's Day Anniversary lemon twist.

20 CHOCOLATE BITE 21 DAWN PATROL 22

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Ultimat Vodka 1/2 oz. Agave Syrup 5-6 muddled Cherries Shake over ice and strain into a martini glass.

COCOA BUTTER

THURSDAY

cocoa nibs.

BANANA SPLIT

2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Creme de Banana 1 oz. Cream Shake all ingredients with ice and strain into a rocks glass with ice. Garnish with a banana slice.

3 oz. PATRÓN XO CAFE BROWN COW DARK COCOA 1 1/2 oz. PATRÓN XO 1 oz. Espresso CAFE DARK 1 large scoop COCOA Coffee-Flavored 1 oz. Ultimat Vodka Gelato Blend all ingredients and Build on the rocks. pour into a hurricane-style glass. Garnish with coffee grounds.

COCOA SMASH

1 1/2 oz. PATRÓN XO CAFE DARK COCOA COCOA & CREAM 3/4 oz. Ultimat Vodka 1 1/2 oz. PATRÓN XO 1/2 oz. Agave Syrup CAFE DARK 3/4 oz. Lemon Juice COCOA 8 Mint Leaves 1 oz. Ultimat Vodka Soda Water 1 oz. Cream Muddle mint, lemon, and agave Shake all ingredients with together in a bar shaker. Add ice and strain over ice into liquors and ice. Shake and strain into a Collins glass. Add a rocks glass. Garnish with soda water to top off. Garnish dark chocolate powder. with a mint leaf, lemon peel, and some cocoa nibs.

CAFE DARK NIGHT

2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Irish Whiskey 2 oz. hot Coffee Serve in chilled, fluted champagne glass. Top with heavy cream and a maraschino cherry.

Ash Wednesday

28 SWEET DARKNESS

COCOA DELIGHT

1 1/2 oz. PATRÓN XO CAFE DARK 1 oz. PATRÓN XO COCOA DARK EYES CAFE DARK 1 1/2 oz. PATRÓN Silver 1 oz. PATRÓN XO DELICIOUS DARKNESS COCOA 1/2 oz. PATRÓN Citronge 3/4 oz. Almond Milk CAFE DARK 2 1/2 oz. PATRÓN XO 1 oz. Heavy Whipping COCOA CAFE DARK (or any milk product) Cream 1/2 oz. Ultimat Vodka COCOA 1 oz. Espresso Shot 3/4 oz. Simple Syrup 1/2 oz. PATRÓN Citronge 1/2 oz. Pyrat Rum 1/2 oz. Grenadine 1 Egg White Liqueur Pour all ingredients into a shaker. Shake with ice. Strain into Dry-shake the ingredients and then Shake vigorously. Strain over ice Serve as a shot. Garnish a chilled martini glass. add ice and shake again. Strain into and garnish with lemon peel and with a black olive. a martini glass. Can dress it with a chocolate swirl, coffee beans, or small Hershey's chocolates on top of the egg white froth.

SATURDAY

29 THE DARK

2 oz. PATRÓN XO KNIGHT RISES CAFE DARK 2 oz. PATRÓN XO CAFE DARK 2 oz. PATRÓN XO COCOA CAFE DARK COCOA CAFE DARK 1/2 oz. Ultimat Vodka COCOA 1/2 oz. PATRÓN Citronge COCOA 1/2 oz. Champagne 3 oz. hot Coffee Liqueur 1/2 oz. Sambuca 1/2 oz. Pyrat Rum Add PATRÓN XO CAFE Serve in a champagne shot of espresso DARK COCOA and Vodka flute. Top with whipped Shake with ice. Strain into Build in a coffe mug. to a chilled champagne cream and dark chocolate. a sugar-rimmed martini flute. Top with 1/2 oz. glass. champagne. Leap Day

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MARCH 2012

www.facebook.com/tullamoredew

SUNDAY

MONDAY

TUESDAY

www.youtube.com/user/tullamoredewofficial

WEDNESDAY

THURSDAY

2 oz. TULLAMORE DEW Serve over ice in a rocks glass.

TULLAMORE DEW & APPLE CIDER

2 oz. TULLAMORE DEW 4 oz. apple cider Serve with a slice of apple.

5 THE 1829 TULLAMORE DEW & A BREW

2 oz. TULLAMORE DEW Pour shot glass of TULLAMORE DEW. Drop into pint glass of beer.

11 DEW PICKLEBACK 2 oz. TULLAMORE DEW 2 oz. pickle juice Serve with a back of pickle juice.

Daylight Savings

18 BLACK IRISHMAN 2 oz. TULLAMORE DEW 1 oz. Kahlua Serve over ice in a rocks glass. Garnish with a cherry.

12 IRISH MARGARITA

1 oz. TULLAMORE DEW 1 oz. orange juice 1 oz. Lillet Rouge 1 oz. Bols or Cherry Heering Cherry Brandy Combine ingredients and shake well. Serve up in a martini glass or over fresh ice in a rocks glass. Garnish with orange slice or twist.

13 IRISH GOLD

2 oz. TULLAMORE DEW 2 oz. TULLAMORE 2 oz. ginger ale DEW 1/2 oz. Grand Marnier 1/2 oz. peach schnapps 1 oz. fresh lime juice splash orange juice Shake with ice. Serve in a Combine in an ice-cube filled Collins or specialty rocks glass over ice. glass. Stir and garnish with a lime wheel. Katharine's Day

7 IRISH CHANNEL

1 1/2 oz. TULLAMORE DEW 1 oz. apple cider 1/2 oz. simple syrup 1/2 oz. fresh lemon juice dash Angostura Bitters Combine ingredients and shake well. Serve up in a martini glass. Garnish with a round slice of apple.

8 THE IRISH WARD

1 1/2 oz. TULLAMORE DEW 1/2 oz. grenadine 1/2 oz. fresh lemon juice 1/2 oz. fresh orange juice Combine ingredients and shake well. Strain over ice in a rocks glass. Garnish with a lime wheel. Full Moon

TROPICAL DEW

TULLAMORE DEW & GINGER

TULLAMORE DEW ROCKS

FRIDAY

2 oz. TULLAMORE DEW 3 oz. ginger ale Pour TULLAMORE DEW over ice into rocks glass. Add ginger ale. Garnish with slice of lime.

3/4 shot TULLAMORE KNOT 'n GINGER DEW 2 oz. THE KNOT 2 oz. THE KNOT 3/4 shot green creme ginger ale de menthe Served over ice in a rocks 2 scoops vanilla ice cream In a tall glass with ice. Fill glass. soda water with ginger ale. Blend first 3 ingredients and add soda water. Stir.

THE KNOT ICED

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30 IRISH SPRING

THE TRI-COLOR

KNOT BOMB

Layered in a shot glass: 1 shot THE KNOT 1/3 creme de menthe Drop shot into pint glass 1/3 Irish cream of Guinness. Float 1/3 shot THE KNOT on top.

17 TULLAMORE DEW IRISH COFFEE Sweetened with sugar, made legendary with TULLAMORE DEW and topped with whipped cream.

St. Patrick's Day

EMERALD ISLE

20 BLACK AND TAN 21 BLUE BLAZER 22

2 oz. TULLAMORE DEW 3 oz. cola Pour TULLAMORE DEW over ice into rocks glass. Add cola. Garnish with slice of lime.

1 oz. TULLAMORE DEW TULLY-TINI 1/2 oz. simple syrup 1 1/2 oz. TULLAMORE 1/2 oz. fresh lemon juice DEW 3 oz. hot water 1/2 oz. sour apple Combine ingredients in a schnapps warm mug. Stir before 3 oz. cranberry juice serving. Optional: add some Shaken and served in a fresh ginger OR infuse a martini glass. simple syrup with flavors like cinnamon and orange, or apple and ginger.

2 oz. TULLAMORE DEW BERRYMORE DEW 2 oz. TULLAMORE 1 oz. pineapple juice THE KNOT SHOT DEW squeeze lemon juice 1 oz. raspberry liqueur 2 oz. THE KNOT top with soda water dash sour mix Serve in a shot glass. Combine TULLAMORE splash grenadine DEW with the juices. Add ice and fill with soda. Stir Shake and strain into a gently. Serve in a highball martini glass. glass with lemon or lime wedge.

TULLAMORE DEW & COLA

HOT TULLY

1 1/2 oz. TULLAMORE 2 oz. TULLAMORE DEW DEW PADDY O'MANHATTAN 1 oz. Sailor Jerry Rum 1 1/2 oz. TULLAMORE 1 oz. clear honey 1 1/2 oz. TULLAMORE 1/2 oz. each lime juice DEW 1/2 oz. lemon juice THE KNOT NEAT DEW and orange juice 1 1/2 tsp. grenadine 1-3 oz. water 1/2 oz. sweet vermouth 2 oz. THE KNOT 1/2 tsp. superfine sugar 1/2 oz. lime juice all ingredients into a pan dash Angostura 4 oz. ginger ale, chilled Pour club soda and heat very gently until the Serve in a brandy snifter. Bitters Combine TULLAMORE DEW, honey has dissolved. Place a Fill a highball glass with rum, lime and orange juice, teaspoon into a short tumbler ice. Add TULLAMORE DEW, Stir and strain. Garnish sugar, and 3-4 ice cubes in and pour drink carefully into grenadine, and lime juice. with parsley. shaker. Pour remaining ice in a the glass. The spoon prevents Stir well. Fill with club 10 to 14 oz. glass. Strain the glass cracking. Serve with soda. mixture into glass and fill with cinnamon sticks. ginger ale. First Day of Spring

WILD IRISH ROSE

SATURDAY

24 PEGGY DEW 1 1/2 oz. TULLAMORE DEW 3/4 oz. amaretto Stir with ice and strain into a chilled cocktail glass or with ice cubes in an old-fashioned glass.

PADDY COCKTAIL

1 1/2 oz. TULLAMORE 1 oz. TULLAMORE DEW DEW 3/4 oz. sweet vermouth 1/2 oz. peach schnapps several dashes 1 oz. orange juice Angostura 1 oz. sweet & sour mix Bitters Serve in a Collins glass with Mix all ingredients with ice and stir well. Garnish cracked ice in a shaker. with an orange slice. Serve in a chilled cocktail glass.

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NOTHING WRONG WITH A

TEA PARTY, BUT, LET’S HOPE SOMEONE BRINGS THE

GOOD STUFF.

t r u t h i n v o d k a .c o m

Please Enjoy Sobieski Responsibly. SOBIESKI

APRIL 2012 www.truthinvodka.com

SUNDAY

MONDAY

SOBIESKI SUNFLOWER

2 oz. SOBIESKI VODKA S.O.B. 2 oz. SOBIESKI VODKA 3 oz. orange juice 1/4 oz. Marie Brizard 1/4 oz. Galliano Blackberry Liqueur 1/4 oz. Kahlua Pour SOBIESKI VODKA over Mix SOBIESKI VODKA and orange juice. Float Galliano blackberry liqueur. and put one dash of Kahlua in the middle.

8 BOARDWALK BABY 2 oz. SOBIESKI ORANGE VODKA 1/2 oz. pineapple juice 1/2 oz. cranberry juice 1/2 oz. Marie Brizard Triple Sec Shake well. Serve on the rocks or in a chilled sugar-rimmed martini glass.

2 oz. SOBIESKI ESPRESSO VODKA 1/2 oz. half and half dash Marie Brizard Chocolat Royal Serve over ice in a rocks glass.

TRON & TONIC 2 1/2 oz. SOBIESKI CYTRON VODKA 3 oz. tonic Serve in a tall glass with ice. Lime wedge garnish.

CYTRON UNDER THE SUN 2 oz. SOBIESKI CYTRON VODKA 1/4 oz. Marie Brizard Triple Sec 1/4 oz. cranberry juice Shake with ice. Serve in a chilled martini glass or on the rocks.

10 SOBIESKI SAND CASTLE 2 oz. SOBIESKI VANILIA VODKA 1/2 oz. lime juice 1/4 oz. Irish cream Shake with ice. Serve in a shot glass.

KANDY KORN 2 1/2 oz. SOBIESKI VANILIA VODKA 1/2 tbsp. honey Serve with an orange slice.

MANSION MARY

2 oz. SOBIESKI 2 oz. SOBIESKI KARAMEL VODKA CYNAMON VODKA 3 oz. orange juice 1 oz. Irish cream Shake with ice. Strain over ice. Serve in a tall glass with ice.

SOBIESKI VODKA tomato juice or V8 celery salt Worcestershire sauce dash salt & pepper dash lemon juice Shake all ingredients in a tall glass with two scallions (bunny ears) as garnish.

SOBIESKI HOT APPLE FRITTER 2 oz. SOBIESKI CYNAMON VODKA 1/2 oz. apple schnapps Shake with ice. Strain into a chilled martini glass with an apple slice garnish.

SOBIESKI CYNAMON ROLL

23 2 1/2 oz. SOBIESKI CYTRON VODKA 1/2 oz. Marie Brizard Triple Sec 1/2 oz. cranberry juice Shake with ice and serve on the rocks.

2 oz. SOBIESKI CYNAMON VODKA Fill a shaker with ice. Pour in vodka. Rotate back and forth with another glass shaker (this is called 'rolling'). Pour into a chilled shot glass - it's cold and cynamon!

24 RASPBERRY GANACHE

CYBER TRON

30 KARAMEL & KREME 2 1/2 oz. SOBIESKI KARAMEL VODKA 1 oz. cream Shake with ice. Serve on the rocks. Garnish with a cinnamon stick.

BIZON BLUE BARTINI

FRIDAY

KARAMEL KOLADA

2 1/2 oz. SOBIESKI BIZON GRASS VODKA splash of blue curacao Shake with ice. Serve in a chilled martini glass.

1 oz. SOBIESKI KARAMEL VODKA 2 oz. Coco Lopez Real Cream of Coconut 1 oz. pineapple juice Blend.

2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. heavy cream splash grenadine Shake. Serve in a chilled sugar-rimmed martini glass.

12 PLAYBAR BREEZE 2 oz. SOBIESKI CYTRON VODKA 2 oz. pineapple juice 1 oz. cranberry juice Serve in a tall glass with an orange slice.

SATURDAY

RASPBERRY BURN 2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. cranberry juice Serve in a shot glass or over ice.

2 oz. SOBIESKI ORANGE VODKA 1 oz. orange juice 1/2 oz. grapefruit juice Shake with ice. Strain into a chilled martini glass. Garnish with a sugared orange slice.

2 oz. SOBIESKI VANILIA VODKA 1/2 oz. Marie Brizard White Cacao 1/2 oz. amaretto disarono Shake. Serve in a chilled martini glass or over ice. Jimmy's Day

25 2 oz. SOBIESKI ESPRESSO VODKA 2 oz. coffee splash cream Build in your favorite mug.

ORANGE YOU A CENTERFOLD 2 oz. SOBIESKI ORANGE VODKA 2 oz. orange juice 1 oz. pineapple juice Serve over ice with a Maraschino Cherry.

14 SOBIESKI RASPBERRY RASCAL 2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. tequila Shake well. Serve on the rocks.

20 PURPLE ORCHARD 2 1/2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. elderflower liqueur splash grenadine Shake. Serve in a chilled martini glass.

21 CYTRON & SODA 2 1/2 oz. SOBIESKI CYTRON VODKA 3 oz. club soda Serve in a tall glass with ice. Lime wheel garnish.

Ray's Day

26 TRONTINI

SOBIESKI MORNING BLEND

19 SOBIESKI SANDALS

PULP FICTION

Howard's Day

THURSDAY

2 oz. 2 1/2 oz. 1/8 oz. 1/8 oz.

17 KARAMEL LARGO

CYNSATIONAL

WEDNESDAY

Full Moon

15 SOBIESKI EXPRESS

TUESDAY

2 1/2 oz. SOBIESKI CYTRON VODKA splash Marie Brizard Triple Sec Shake with ice. Serve in a chilled martini glass with an orange slice.

27 ALL THAT RAZZ 2 oz. SOBIESKI RASPBERRY VODKA 3 oz. lemon/lime soda Serve in a tall glass.

SNOBIESKI

2 1/2 oz. SOBIESKI CYTRON VODKA 1/2 oz. Marie Brizard Triple Sec 1/2 oz. cream or Irish cream Shake and serve over crushed ice shaped like a ball in a rocks glass.

SOBIESKI VANILIA ESPRESSO 1 oz. SOBIESKI ESPRESSO VODKA 1 oz. SOBIESKI VANILIA VODKA 1 oz. Marie Brizard Chocolat Royal Shake. Serve on the rocks. garnish with a lime wedge.

Debbie's Day

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The Number One Source & Authority on Bartending and On-Premise

Try something new that is actually new More flavorful than vodka yet more subtle than tequila, Pisco Portón

inspires a whole new world of cocktails.

MAY 2012 www.piscoporton.com

SUNDAY

MONDAY

TUESDAY PORTÓN SOUR

PISCO PORTÓN® Fresh Lime Juice Simple Syrup Egg White Angostura Bitters Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters. 1 1/2 oz. 1/2 oz. 1/2 oz. 1/4 oz. 1 dash

7 CHOCOLATE LOVER

SWEET SOFI

2 oz. PISCO PORTÓN® 2 oz. PISCO PORTÓN® 1 oz. Chocolate 1/2 oz. Cointreau Cream Liqueur 1/2 oz. Tangerine Juice 1/2 oz. Grand Marnier 1/2 oz. Pineapple Juice Combine and chill the Mix all ingredients in a shaker filled with ice. Strain ingredients in a shaker with ice and shake well. Strain into a martini glass. drink into a martini glass and garnish with an orange twist.

YELLOW BIRD

PISCO PORTÓN® Peach Schnapps Coconut Liqueur Ginger Ale pureed Peach Chunks Mix all ingredients in a shaker with ice. Shake well and strain into a martini glass. 1 oz. 1 oz. 1 oz. 2 oz.

Full Moon

14 PISCO PASSION

WEDNESDAY

CAPITAN

1 1/2 oz. PISCO PORTÓN® 1 1/2 oz. Sweet Vermouth 1 dash Angostura Bitters Pour vermouth and PISCO PORTÓN® into a glass with ice, then add dash of bitters. Stir or shake ingredients together until cool. Strain into a martini glass and garnish with brandied or maraschino cherry resting at the bottom.

ST. PISCO

9 ®

2 oz. 1 oz. 1 oz. 1 oz. fresh

PISCO PORTÓN St. Germain Soda Water fresh Lime Juice Cucumber and Mint Muddle cucumber and mint with fresh lime juice. Add PISCO PORTÓN®, St. Germain, soda water, and ice in a shaker. Shake well and serve in a highball glass with ice.

RASPBERRY PORT'INI

THURSDAY

FRIDAY

2 oz. PISCO PORTÓN® 1 1/2 oz. fresh crushed 2 oz. PISCO PORTÓN® Strawberries or 4 oz. Ginger Ale Premium (or Ginger Beer) Strawberry Mix 1/4 oz. Lime Juice 1/2 oz. Fresh Lime Juice Mix PISCO PORTÓN®, ginger 1 oz. Simple Syrup ale (or ginger beer), and lime Combine ingredients in a juice into a tall glass and shaker with ice and shake. serve over ice. Strain contents into a margarita glass.

PORTONERO

PISCO PETE 2 oz. 1 oz. 4 oz. 2 oz.

PISCO PORTÓN Gin Lime Juice Soda Water crushed Ice Add PISCO PORTÓN®, gin, and lime to shaker. Add crushed ice. Shake for 30 seconds. Pour into highball glass. Spritz with soda water. Garnish with sprig of mint.

PISCOINHA

2 1/2 oz. PISCO PORTÓN® 2 tsp. Sugar 1 lime (8 wedges) Muddle the sugar into the lime wedges in a rocks glass. Fill the glass with ice cubes. Pour PISCO PORTÓN® into the glass. Stir well. Add a Sangria float on top if desired.

PERUVIAN CHAMPAGNE

21 PISCO CITRUS

PISCOCELLO

1 1/2 oz. PISCO PORTÓN® 1 1/2 oz. PISCO PORTÓN® 1/2 oz. TyKu Liqueur 1 oz. Limoncello 3 oz. Tonic Water 3/4 oz. Grape Juice Fill highball glass with ice. Add 1/2 oz. Simple Syrup PISCO PORTÓN® and TyKu. Combine ingredients in a Top off with tonic water. shaker filled with ice and shake well.

2 oz. PISCO PORTÓN 1 oz. fresh Lemon Juice 1/4 oz. Grape Juice 1 tsp. Sugar chilled Champagne Mix PISCO PORTÓN®, lemon juice, grape juice, and sugar in a shaker with ice and shake well. Strain into a highball glass filled with ice. Top with champagne.

KIR ROYALE

PINEAPPLE PISCO-JITO

3 oz. PISCO PORTÓN® 2 oz. PISCO PORTÓN® 2 oz. fresh Lime Juice 1/2 oz. Creme de Cassis 1 oz. Simple Syrup 4 oz. Champagne or 2 oz. Pineapple Puree Sparkling Wine In a shaker, combine liquids. Combine ingredients and serve Shake vigorously. Serve in a in a champagne flute. 6 oz. glass and garnish with dried sweet pineapple slice and stem of mint. Memorial Day

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PORTÓN PUNCH 24 oz. 8 oz. 16 oz. 10 oz. 1

PISCO PORTÓN Simple Syrup Distilled Water Lemon Juice fresh Pineapple

Cut a fresh pineapple in squares about 1/2 X 1 1/2". Put these squares of fresh pineapple in a bowl of simple syrup to soak overnight. In the morning, mix the rest of the ingredients in a big bowl. Use 3 or 4 oz. of punch per glass adding a square of the soaked pineapple to each. Serve very cold.

APPLE CHILCANITO 2 oz. 1/2 oz. 1/2 3 oz.

Blend all the ingredients except the ginger ale in a blender for approximately 15 seconds. Strain and serve directly into a Collins glass with a lot of ice. Finally add the ginger ale. Garnish with a lime wedge inside the glass and a half moon of apple on the edge of the glass. A green cherry is optional.

3 oz. PISCO PORTÓN® 1 oz. Kahlua 1 oz. Drambuie Mix all ingredients in a shaker with ice. Strain into a martini glass.

RASPBERRY LEMON PUNCH

1 oz. PISCO PORTÓN® 2 oz. Raspberry Lemonade 2 oz. Elderflower Liqueur Lemon Wheel garnish To make Raspberry Lemonade: In a pitcher, add a dozen fresh squeezed lemons and water. Muddle in three half lemons along with a small container of fresh raspberries. Sweeten with elderflower liqueur.

PISCO PORTÓN® Apple Liqueur Green Apple Ginger Ale

ACHOLADO TOSTADO & OXIDADO

18 PISCO SMASH

PISCO PORTÓN® Riesling Simple Syrup Lemon/Lime Juice muddled Grapes Muddle grapes in bottom of highball glass. Add PISCO PORTÓN® and ice. Fill with Riesling of choice. 1 1/2 oz. 2 oz. 1/2 oz. splash

ULTIMATE PERUVIAN MARGARITA 2 oz. PISCO PORTÓN® 1 oz. Grand Marnier 1/2 oz. fresh Lime Juice 1 oz. Simple Syrup Combine the ingredients in a shaker with ice and shake. Strain contents into a margarita glass.

PISCO PORTÓN® PINK PASSION COSMO Chambord VIANEF ® 2 oz. PISCO PORTÓN® MELONTINI ® 1 1/2 oz. PISCO PORTÓN Sour Mix 1 oz. PISCO PORTÓN 1 oz. Pomegranate 1 1/4 oz. PISCO PORTÓN® 3/4 oz. Cointreau Agave Nectar 1 oz. Drambuie Juice 1/2 oz. Midori 1/4 oz. Cranberry Juice (or Simple Syrup) 1/4 oz. Campari 1 oz. Tangerine Juice splash Sour Mix 1/4 oz. Pomegranate Juice splash fresh Lime Juice 1/4 oz. fresh Lime Juice pinch Sugar to taste splash Pineapple Juice splash Tangerine and Raspberry Puree Mix all ingredients in a shaker Combine all ingredients in a Mix all ingredients in a shaker Lime Juice (or muddled with ice and shake well. Strain shaker with ice and shake well. Mix all ingredients in a shaker with ice and shake well. Strain Raspberries) into a martini glass. Strain into a martini glass. with ice and shake well. Strain into a martini glass. Mix all ingredients in a shaker into a martini glass. with ice and shake well. Strain Mother's Day into a martini glass. 1 1/2 oz. 1/2 oz. 1/2 oz. 3/4 oz.

STRAWBERRY PERUVIAN MARGARITA

SATURDAY

12 PORTÓN TINI

1 1/2 oz. PISCO PORTÓN® 1/2 oz. Vanilla Liqueur 1 oz. fresh Lemon Juice 1 oz. Simple Syrup 1 oz. Club Soda Mix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

CHOCOLATE DREAM

1 oz. PISCO PORTÓN® 1/4 oz. Godiva Dark Liqueur 1/4 oz. Godiva White Liqueur 1/4 oz. Creme de Cacao splash Cream Combine ingredients in a shaker filled with ice and shake well. Strain into martini glass garnished with chocolate syrup. Armed Forces Day

25 SPARKLING PORTÓN TINI 26

PORTÓN SPARKLER

1 1/2 oz. PISCO PORTÓN® 1/2 oz. St Germain 3 1/2 oz. Champagne 2 oz. Grapefruit Juice top off with Club Soda Add PISCO PORTÓN®, St. Germain, Grapefruit Juice, and Champagne in a champagne glass together. Top off with club soda.

PISCO PORTÓN® Simple Syrup Fresh Lemon Juice Strawberries Champagne Muddle strawberries and simple syrup in a shaker. Add PISCO PORTÓN® and lemon juice. Shake well. Strain into martini glass and top off with champagne. 2 oz. 1 oz. 1/2 oz. 3

31 PERUVIAN CAFE

1 1/4 oz. PISCO PORTÓN® 3/4 oz. Irish Cream Liqueur Fill with coffee. Optional: Top with cream.

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With Coco Lopez® Real Cream of Coconut or Coco Lopez® Lite with 40% less fat.

COCO LOPEZ, INC. MIRAMAR, FL 33027 9 5 4 •4 5 0 •3 1 0 0

www.cocolopez.com

JUNE 2012 www.cocolopez.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

CREME FRAPPE

1 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. Rum 1 oz. Carolans Irish Cream 5 oz. Milk Blend.

3 BIKINI MARTINI

2 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. SKYY Vodka splash Orange Juice splash Pineapple Juice Blend.

4 BOUNTY MARTINI

1 1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. Smirnoff Vodka 1/4 oz. Sugar Syrup 4 dashes Angostura Orange Bitters 3 fresh Strawberries Blend. Full Moon

10 1 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 1 1/2 oz. Gin 1 oz. Blue Curacao Blend.

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. Disaronno Amaretto 3 oz. Pineapple Juice Blend. Garnish with a maraschino cherry. Billy's Day

TOASTY ALMOND COLADA

17 TRICOLOR COCKTAIL18

6 LITE COMFORT

13 PINEAPPLE CHI-CHI TEQUILADA

FROZEN APRICOT ORANGE LOPEZ®

2 oz. COCO LOPEZ® REAL CREAM 2 oz. COCO LOPEZ® OF COCONUT LITE REAL 2 oz. Gold Tequila CREAM OF 4 oz. Pineapple Juice COCONUT slice fresh Pineapple 2 oz. Marie Brizard Apry 1 1/2 oz. Orange Juice Blend. Blend. Doug's Day

3 oz. COCO LOPEZ® LITE REAL TROPICAL BLUSH 1 oz. COCO LOPEZ® CREAM OF 1 oz. COCO LOPEZ® REAL CREAM COCONUT REAL CREAM OF COCONUT 1 oz. Licor 43 OF COCONUT 2 oz. Cream 1 oz. Melon-Flavored 1 oz. Vodka 1 oz. Almond Liqueur Liqueur 3 oz. Cranberry Juice 1 oz. Kahlua 2 oz. Orange Juice Cocktail 1 slice Kiwi Fruit, peeled Blend. Top with toasted dash Grenadine Blend. almonds. 1 cup Ice Mix in blender until smooth. Father's Day

24 STRAWBERRY 25 FROZEN PEACHY 26 ORANGE COLADA BANANA COLADA

COCONUT COLADA15 14 TOASTED

Blend all ingredients and serve with ice in a coconut glass. Garnish with Combine all ingredients in blender and process until smooth. Serve in pineapple and cherry. Add an hurricane glass. Top with toasted umbrella and straw. coconut and pineapple wedges. Add Flag Day an orchid.

BERT SIMPSIN

1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1/2 oz. Ultimat Vodka 1/2 oz. Midori Melon Liqueur Blend.

CACTUS COLADA

2 oz. COCO LOPEZ® COCOMOTION REAL CREAM 4 oz. COCO LOPEZ® OF COCONUT LITE REAL 1 1/4 oz. PatrónTequila CREAM OF 1/2 oz. Midori COCONUT 1 oz. Orange Juice 2 oz. Rose's Lime Juice 1 oz. Pineapple Juice 1 1/2 oz. Dark Rum 1/2 oz. Grenadine 1 1/2 cups Ice 2 cups Ice Blend. Blend and garnish with a pineapple. LeRoy's Day

1 oz. COCO LOPEZ® 2 oz. COCO LOPEZ® REAL CREAM LITE REAL OF COCONUT CREAM OF 2 oz. Toasted Coconut COCONUT 1 1/2 oz. SKYY Infusions 1 1/2 oz. SKYY Infusions Pineapple Pineapple 1/2 oz. Amaretto 2 oz. Unsweetened 1 oz. Homemade Pineapple Juice Sour Mix 1/2 oz. Cane Sugar Syrup 2 dashes Angostura Bitters

TROPICAL BREEZE

RASPBERRY SPARKLER

COCONUT BANANA COLADA

2 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. Cruzan Coconut Rum 3/4 oz. Cruzan Banana Rum 3 oz. Pineapple Juice Blend. Top with maraschino cherry.

1 oz. COCO LOPEZ® PEACHES 'N CREAM 3 oz. COCO LOPEZ® LITE REAL 3 oz. COCO LOPEZ® LITE REAL CREAM OF REAL CREAM CREAM OF COCONUT OF COCONUT COCONUT 1 oz. Rum 1 oz. Peach 2 oz. Champagne 1/2 oz. Creme de Banana Schnapps 2 oz. Raspberry Puree 2 oz. Orange Juice 1 cup Ice Mix in blender until smooth. Blend. Garnish with a Mix in blender until smooth. pineapple spear and a maraschino cherry.

23 COCONUT DAIQUIRI

1 1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. Rum 1/2 oz. Lime Juice 1 cup Ice Mix in blender until smooth.

First day of Summer

ALOHA

1 oz. COCO LOPEZ® COCOMOTION 2 oz. COCO LOPEZ® 2 oz. COCO LOPEZ® REAL CREAM 4 oz. COCO LOPEZ® LITE REAL REAL CREAM OF COCONUT LITE REAL CREAM OF OF COCONUT 1 oz. Dark Rum CREAM OF COCONUT 1 1/2 oz. Banana Rum 1/2 oz. Fresh Lime Juice COCONUT 2 oz. Orange Juice 1 medium Banana 2 oz. Pineapple Juice 2 oz. Lime Juice 1 1/2 oz. Peach-Flavored 2 oz. COCO LOPEZ® 2 oz. Fresh Orange 1 1/2 oz. Dark Rum Schnapps 2 oz. strawberries Juice 1 1/2 cups Ice 1/2 oz. Grenadine 1 cup Ice small scoop Vanilla 1 1/2 cups Ice Ice Cream Mix in blender until smooth. Mix in blender until smooth. Mix in blender until smooth. Garnish with pineapple spear and maraschino cherry.

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LOPEZ® LIBATION 1/2 oz. COCO LOPEZ® COLADA LITE REAL 1 oz. COCO LOPEZ® 1 1/2 oz. COCO LOPEZ® REAL CREAM CREAM OF LITE REAL OF COCONUT COCONUT CREAM OF 1 1/2 oz. Bacardi 3/4 oz. Sobieski Vodka COCONUT Light Rum 3/4 oz. Coffee Liqueur 1 1/2 oz. Southern 1/4 oz. fresh Banana 3/4 oz. Banana Liqueur Comfort 1/2 oz. Grenadine 1/2 scoop Vanilla 2 oz Pineapple Juice Ice Cream Blend and garnish with a Blend and garnish with Blend. orange and pineapple maraschino cherry. slices.

11 NUTTY COLADA EASY

ALASKAN BLUE WHALE

5 DIRTY MONKEY

SATURDAY

BEACHSIDE COCO LOPEZ®

LIGHTHOUSE LADDIE

29 LIMON

MADNESS

1/2 oz. COCO LOPEZ® 3 oz. COCO LOPEZ® 2 oz. COCO LOPEZ® LITE REAL LITE REAL REAL CREAM CREAM OF CREAM OF OF COCONUT COCONUT COCONUT 1 oz. Rum 1/2 oz. Bacardi Light Rum 2 oz. strawberry 1 oz. Dark Creme 1 oz. Orange Juice daiquiri mix de Cacao 1 oz. Ocean Spray 1 1/2 oz. Midori Melon 1/2 oz. Butterscotch Cranberry Juice Liqueur Flavored Schnapps 1 cup Ice 1 oz. Bacardi Light Rum 2 oz. Half & Half Mix in blender until smooth. Mix in blender until smooth. Blend well. Ryan's Day

The Number One Source & Authority on Bartending and On-Premise

THE WORLD’S MOST AWARDED RUM RANGE As voted by The Rum Masters

JULY 2012 www.angostura.com

SUNDAY

TRINIDAD LIBRE

MONDAY PASSIONATE PUNCH

TUESDAY

2 TOBAGO TEA TIME 3

1 oz. ANGOSTURA 1 oz. ANGOSTURA RESERVA TRICONTINENTAL 5 YEAR OLD 1 Earl Grey Tea Bag 2 oz. ANGOSTURA 1/8 oz. Lime Juice 1/8 oz. Banana Liqueur 5 YEAR OLD 1/8 oz. Amaretto Liqueur 2 dashes Angostura 1/4 oz. Dark Creme dash Grenadine Orange Bitters de Cacao Pour all ingredients, apart from Coat the glass with orange the grenadine, into a shaker. bitters. Place the tea bag in the 1/4 oz. Grenadine

1 oz. ANGOSTURA RESERVA dash Vanilla Syrup Diet Coke 2 each Lime Wedges Shake and strain into a long

glass filled with cubed or Build in a rocks glass over crushed ice. Drizzle a little bit cubed ice. Squeeze 1 wedge of the grenadine to get 'Tequila of lime into the drink. Place Sunrise' effect. Garnish with the other on the glass rim. 1/4 fresh passion fruit. Squeeze the seeds on top of the drink.

CIAO, BABY

1 1/4 oz. ANGOSTURA 7 YEAR OLD 2 oz. Strawberries 1 oz. Collins Mix 1/2 oz. Grenadine

WEDNESDAY

glass and add ANGOSTURA Layer ingredients in a RESERVA. Add the banana champagne flute. liqueur and fill the glass with cubed ice. Stir gently. Serve soda water on the side. Garnish Zack's Day with orange peel/banana slice.

Independence Day

Full Moon

STRAWBERRY FIELDS ABRACADABRA

FRIDAY

1 oz. ANGOSTURA BELLEVUE 7 YEAR OLD 1 1/2 oz. ANGOSTURA 1/4 oz. Lime Juice RESERVA 1/4 oz. Orange Curacao 2 oz. Pineapple Juice 1/8 oz. Orgeat Syrup 速 3 dashes Angostura 3/4 oz. Coco Lopez Real Cream of Coconut Bitters 1/4 oz. Lime Juice Combine all ingredients in a shaker. Shake and strain into a Shake with ice. Strain over rocks glass filled with crushed crushed ice into a highball ice. Garnish with a mint sprig glass. and an extra fine layer float of ANGOSTURA 7 YEAR OLD.

CAFE TRINIDAD

BLUE SQUID

1 oz. ANGOSTURA THE JEWEL 1 oz. ANGOSTURA RESERVA 2 oz. ANGOSTURA 7 YEAR OLD 1 1/2 oz. Blue Curacao 5 YEAR OLD 3/4 oz. Amaretto Liqueur 2 tbsp. White Creme 1 oz. Grenadine Syrup 3/4 oz. Coffee Liqueur de Cacao 1 oz. Heavy Whipping 2 1/2 oz. Orange Juice 1 tsp. Cream Shake well. Strain into collins Cream Shake and strain into a double Shake ingredients with ice.

1 1/2 oz. ANGOSTURA 3 oz. ANGOSTURA RESERVA 5 YEAR OLD 4 oz. Fresh Strawberry 1 1/2 oz. Mandarin Juice 1 1/2 oz. Grapefruit Juice Puree 1/2 tsp. Sugar 2 oz. Orange Juice

Combine all ingredients with 2 cups of crushed ice in a Combine ingredients in a blender. Blend until slushy sugar-rimmed glass. and serve in a hurricane glass.

4 MAI TAI

THURSDAY

cocktail glass filled with crushed ice.

Shake and strain into a cocktail glass over crushed ice. glass.

Strain into an old-fashioned glass.

SATURDAY APPLE & GINGER MOJITO

1 oz. ANGOSTURA 5 YEAR OLD 10 Mint Leaves 1/8 oz. Lime Juice 1/8 oz. Sugar Syrup 1/4 oz. Apple Juice top with Ginger Beer

Place all ingredients (apart from the ginger beer and apple juice) in a tall glass. Press the mint gently to extract the flavor. Add the apple juice and some crushed ice. Gently churn the drink and top up with ginger beer. Garnish with mint sprig and an apple fan.

RUM DAISY

2 oz. ANGOSTURA 7 YEAR OLD 1 oz. Lemon Juice 1/2 tsp. Superfine Sugar 1/2 tsp. Grenadine Combine ingredients in shaker with ice. Shake well. Pour into old-fashioned glass. Garnish with maraschino cherry.

Hymie's Day

15 CARIBBEAN DREAM

1 oz. ANGOSTURA RESERVA 2 oz. Orange Juice 1 oz. Peach Schnapps

Combine ingredients in a highball glass. Stir, add ice, and serve.

16 ISLAND MARTINI

3 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. Dry Vermouth 1/2 oz. Sweet Vermouth

Shake all ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of lemon.

SANDY "STURA" BEACH TRINIDAD TODDY 2 oz. ANGOSTURA RESERVA 1/2 oz. Blue Curacao

Shake. Serve over ice or as a shot.

2 oz. ANGOSTURA RESERVA 3 oz. Hot Tea 1/2 tsp. Honey Serve in a warm mug.

17 BLACK MONDAY

1 oz. ANGOSTURA RESERVA 1/2 oz. Black Sambuca 1 tsp. Cherry Brandy 1/2 oz. Lemon Juice

18 PETER'S PAINKILLER

24 1 1/2 oz. ANGOSTURA RESERVA 1/2 oz. Triple Sec or Cointreau 1/2 oz. Orange Juice Shake. Serve over ice or as a shot.

CARNIVAL COCKTAIL

2 oz. ANGOSTURA 2 oz. ANGOSTURA RESERVA RESERVA 2 oz. Cranberry Juice 1 oz. Coco Lopez速 Real Cream of Coconut 1/2 oz. Triple Sec or Cointreau 2 oz. Pineapple Juice Shake. Serve over ice or 1 oz. Cranberry Juice

Shake with ice and strain into a cocktail glass. Blend with crushed ice.

CRICKET COCKTAIL

CALYPSO

2 oz. ANGOSTURA RESERVA 1 oz. Orange Juice 1 oz. Cranberry Juice 2 dashes Angostura Bitters

SIPPING 'STURA

2 oz. ANGOSTURA 7 YEAR OLD

Serve neat in a brandy snifter.

straight up in a chilled martini Shake. Serve over ice. glass.

25 TRINIDAD TURA

26 ANGOSTURA SUNSET

2 oz. ANGOSTURA 2 oz. ANGOSTURA RESERVA 5 YEAR OLD 1/2 oz. Grapefruit Juice 1/2 oz. Martini & Rossi dash Grenadine Rosso Vermouth 3 drops Angostura Shake. Serve over ice. Bitters

LAZY SUNDAY

ANGUS COLA

Shake with ice. Serve with a lime wedge.

Serve in a tall glass over ice with a squeeze of lime.

2 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. Honey

2 oz. ANGOSTURA RESERVA 3 oz. Cola

Stir over ice.

Jake's Day

NINETINI 1 oz. 1/2 oz. 2 oz. 1/2 tsp. 2-3

30 BUSHWHACKER 31

ANGOSTURA 1919 Orange Curacao GOLDEN BUTTERFLY Sweet & Sour Mix 2 oz. ANGOSTURA Sugar RESERVA dashes Angostura 3 oz. Orange Juice Bitters 1/4 oz. Galliano

Combine all ingredients in a Combine in a tall glass. Top shaker with ice. Shake, strain, with Galliano. and serve straight up or on the rocks. Garnish with an orange twist.

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1/2 oz. ANGOSTURA 5 YEAR OLD 2 oz. Coco Lopez速 Real Cream of Coconut 1 oz. Coffee-Flavored Liqueur 1/2 oz. Dark Creme de Cacao 2 oz. Half & Half

Blend with 1 cup ice until smooth.

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Fernet-Branca is an indescribably unique and complex drink. The combination of flavors and textures is so intricate in fact, that even the most expert connoisseur will have a difficult time describing the experience. Be prepared.

AUGUST 2012 www.fernetbranca.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

PORTENO

1/2 oz. FERNET BRANCA 3/4 oz. Bourbon 1/2 oz. Cherry Brandy 1/2 oz. Lime Juice Shake with ice. Strain into a chilled martini glass.

THURSDAY

FRIDAY

HANKY PANKY 1 1/2 oz. FERNET FANCIULLI BRANCA 1/4 oz. FERNET 1 1/2 oz. Gin BRANCA 1 1/2 oz. Antica Formula 1 1/4 oz. Bourbon Vermouth 3/4 oz. Antica Formula Shake with ice. Strain into Vermouth a chilled martini glass. Garnish with an orange Serve over ice. peel.

SATURDAY

MINTONIC 1 1/4 oz. BRANCA MENTA 4 1/2 oz. Tonic 1/4 oz. Simple Syrup squeeze Lime Mint Leaves crushed Ice Serve in a tall glass.

Full Moon

5 EVA PERON 1 oz. FERNET BRANCA 1 oz. Antica Formula Vermouth 1 oz. Ginger Liqueur 1 oz. Lime Juice 1 oz. Ginger Beer Serve in a tall glass with ice.

6 BULLY BOY 1/2 oz. FERNET BRANCA 1 oz. Bourbon 1/2 oz. Ginger Liqueur 1/2 oz. Lemon Juice 2 tsp. Simple Syrup Lemon Peel Shake over ice. Serve on the rocks.

7 FERNET CON COCA 1 oz. FERNET BRANCA 2 oz. Cola Serve in a tall glass with ice.

8 HOT HOUDINI 2 oz. FERNET BRANCA 3 drops Tabasco Sauce In a shot glass. Make it disappear fast.

9 ITALIAN BULL 2 oz. FERNET BRANCA Red Bull Add FERNET BRANCA to Red Bull and chug.

FERinerNET CAFFE CORETO splash FERNET BRANCA 1 1/2 oz. BRANCA MENTA In your espresso. Serve on the rocks by your computer.

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SPARKLING FERNET 2 oz. FERNET BRANCA RED ROMAN 2 oz. FERNET BRANCA Tonic Water 1 oz. Seagram's Vodka Pour FERNET BRANCA over ice cubes in a long dash Grenadine drink glass. Add a slice of Stir. Serve on the rocks. lemon or lime and fill with tonic water.

VESPA 1 1/2 oz. FERNET BRANCA 2 oz. Green Creme de Menthe 1/2 oz. 7-Up 2 long strips of Orange & Lemon Peel 1 Red Flower

PIMM'S ITALIANO FERNET NEGRONI 1/2 oz. FERNET BRANCA 1 oz. FERNET BRANCA 2 oz. Pimm's No. 1 (in lieu of Campari) TRADIZIONALE 3 oz. Ginger Ale 1 oz. Gin (aka "NEAT") sliced Cucumbers 3/4 oz. Carpano Antica 2 oz. FERNET BRANCA sliced Lemon Formula Pour FERNET BRANCA fresh Mint Orange Twist Combine slice of cucumber, Combine ingredients over into cordial glass, add a lemon, and mint into a rocks twist of lemon when is ice in a shaker. Stir until glass. Muddle. Add ice. Pour in Sicily. Place the ice, orange and Pimm's No. 1, ginger ale, and chilled and serve up in a lemon peels in cocktail glass. stir. Float FERNET BRANCA. cocktail glass. Garnish Add FERNET BRANCA, mint, Garnish with a cucumber slice. with an orange twist.

18 FERNET COFFEE 1 1/2 oz. FERNET BRANCA 1 American Coffee with Sugar 2 tsp. Whipped Cream Pour the FERNET BRANCA and the coffee in a glass and add the cream on top.

and 7-Up. Decorate with flower.

FERNET & GINGER BEER 1 oz. FERNET BRANCA MENTA B 1 can Ginger Beer 1/2 oz. BRANCA MENTA 1/2 Lime 1 oz. Brandy Fill a pint glass with ice, Pour over ice or serve as a add FERNET BRANCA, shot. then ginger beer and 1/2 fresh squeezed lime. Stir.

TEQUILA MENTA SIGFRIED AND BRANCA 1/2 oz. BRANCA MENTA 1 oz. FERNET BRANCA 1 oz. Casa Noble 1 oz. Borghetti Tequila Sambuca Pour over ice or serve as a Serve on the rocks or as a shot. shot.

SILK HANKIE FERNET BRANDY 1 oz. BRANCA MENTA 1/2 oz. FERNET BRANCA 1 oz. Borghetti 1 oz. Brandy Sambuca Pour over ice or serve as a Serve on the rocks or as a shot. shot.

LIMO RIDER THREE GUYS FROM RUSSIAN BRANCA 1 oz. FERNET BRANCA QUEEN BEE ITALY 1 oz. FERNET BRANCA 1/2 oz. Seagram's Vodka 1 oz. BRANCA MENTA 1 oz. FERNET BRANCA 1 oz. Seagram's Vodka 1/2 oz. Borghetti 1 oz. Borghetti 1 oz. Gin Sambuca Serve over ice or in a shot Sambuca Pour over ice or serve as a glass. Serve over ice or in a shot shot. 1 oz. Amaretto glass. Serve as a shot.

FOOTBALL 2 oz. FERNET BRANCA 1 dollop Whipped Cream Fill glass with FERNET BRANCA and drop in dollop of whipped cream.

YODEL 1 1/2 oz. FERNET BRANCA 1 1/2 oz. Orange Juice Club Soda Fill rocks glass with ice. Add FERNET BRANCA and orange juice. Stir. Fill with club soda.

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25 ICE MINT COFFEE 1 oz. BRANCA MENTA 1 oz. Caffe Borghetti Coffee Liqueur Club Soda Serve in a tall glass with ice. Top with club soda.

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SEPTEMBER 2012 www.cutty-sark.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

ABERDEEN SOUR

2 shots CUTTY SARK SCOTCH WHISKY RUSTY NAIL 1 shot Cointreau 2 1/2 shots CUTTY SARK 1 shot each freshly SCOTCH WHISKY squeezed orange 1/2 shot Drambuie juice and lemon Stir all inredients with cubed ice. juice Strain over ice in rocks glass. Shake all ingredients with cubed ice. Strain over cubed ice in tall glass. Garnish with citrus slices.

BLINDER

3 BLOOD AND SAND 4

2 shots CUTTY SARK SCOTCH WHISKY 1 wedge lime, 2 shots CUTTY SARK squeezed SCOTCH WHISKY 3 shots freshly squeezed 1 shot Rose's Lime grapefruit juice Cordial 1 barspoon grenadine Shake all ingredients with to float cubed ice. Fine strain into Shake all ingredients except chilled cocktail glass. Garnish with lime wedge. grenadine with cubed ice. Strain over ice in tall glass. Drizzle grenadine.

BLIMEY

2 shots CUTTY SARK SCOTCH WHISKY 1/2 shot sweet vermouth 1/2 shot Bols Cherry Brandy Liqueur 1/2 shot freshly squeezed orange juice Shake all ingredients with cubed ice. Fine strain into chilled cocktail glass. Garnish with cherry.

5 BOBBY BURNS

2 shots CUTTY SARK SCOTCH WHISKY 1 shot sweet vermouth 2 dashes Benedictine Liqueur Stir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with lemon zest.

6 CUTTY & COLA

1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with cola Pour all ingredients over cubed ice in tall glass, starting with lime wedge. Light stir. Top up with ice if needed.

7 CUTTY & GINGER ALE

1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with ginger ale Pour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir.

8 CUTTY & GINGER BEER 1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with ginger beer Pour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir.

Labor Day

13 CUTTY COOLER 14

1 shot CUTTY SARK SCOTCH WHISKY CUTTY BUCK 1 shot each freshly 1 shot CUTTY SARK CUTTY & SODA CUTTY COFFEE 1 shot CUTTY SARK squeezed orange SCOTCH WHISKY 2 shots CUTTY SARK 1 shot CUTTY SARK SCOTCH WHISKY SCOTCH WHISKY CUTTY & WATER juice and 1 wedge lemon, squeezed SCOTCH WHISKY 2 shots CUTTY SARK 1/2 lime, squeezed lemon juice top with lemonade 1 wedge lemon, squeezed 1/2 shot anisette/sambuca SCOTCH WHISKY 2 dashes Angostura Bitters top with soda water 1 shot pressed or lemon-lime 1 shot fresh espresso top with water top with ginger beer Pour all ingredients over pineapple juice soda Pour all ingredients into Pour all ingredients over Pour all ingredients over 1/2 shot Orgeat almond Pour all ingredients over cubed ice in tall glass toddy glass. Stir. Garnish cubed ice in tall glass starting with lime wedge. cubed ice in tall glass. syrup cubed ice in tall glass Garnish with lemon zest. starting with lime wedge. with lemon zest. Shake all ingredients with starting with lime wedge. Light stir. Garnish with Swizzle. lemon zest. cubed ice. Strain over ice in Light stir. tall glass. Garnish with fresh fruit.

CUTTY & LEMONADE

CUTTY MIST

CUTTY SIDECAR

1 shot CUTTY SARK 2 shots CUTTY SARK SCOTCH WHISKY SCOTCH WHISKY 1 shot Cointreau fresh lemon zest 1 shot freshly squeezed perfume lemon juice Perfume short glass filled 2 barspoons sugar with cubed iced with syrup fresh lemon zest. Pour Shake all ingredients with CUTTY SARK SCOTCH cubed ice. Fine strain into WHISKY over ice. Stir. chilled cocktail glass. Garnish with lemon zest and/or sugared rim.

23 HOT TODDY 30

GALE WARNING

2 shots CUTTY SARK SCOTCH WHISKY 2 shots CUTTY SARK 1 wedge lime, SCOTCH WHISKY squeezed 1 shot green ginger 2 shots pressed wine pineapple juice Pour all ingredients over 1 shot cranberry juice cubed ice in a short glass. Shake all ingredients with Light stir. cubed ice. Strain over ice in tall glass.

WHISKEY MAC

24 MASTHEAD 25

2 shots CUTTY SARK HIGHLAND SCOTCH WHISKY CREAM 2 whole cloves 2 shots CUTTY SARK 1 cinnamon stick SCOTCH WHISKY 1/2 tsp. honey 1/2 shot dark creme 4 shots boiling water de cacao 1/2 shot coffee liqueur Pour all ingredients into warm toddy glass. Stir well 1 shot cream Shake all ingredients with and allow to stand for 4 cubed ice. Fine strain into minutes. Serve warm. Garnish with freshly grated chilled cocktail glass. nutmeg and lemon zest. Full Moon (30th)

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MODERNISTA

2 shots CUTTY SARK SCOTCH WHISKY 2 shots CUTTY SARK 1 barspoon Mt. SCOTCH WHISKY Gay Rum 1 shot freshly squeezed 1 barspoon freshly lime juice squeezed lemon 1/2 shot sugar syrup juice Shake all ingredients with cubed ice for 10 seconds. 2 dashes orange bitters 2 dashes absinthe Fine strain into chilled Shake all ingredients with cubed cocktail glass. Garnish ice. Fine strain into chilled cocktail with fresh lime zest. glass. Garnish with a maraschino cherry and lemon zest.

2 shots CUTTY SARK SCOTCH WHISKY 2 dashes Angostura Bitters 1 barspoon sugar syrup Stir all ingredients with cubed ice. Strain over fresh cubed ice in rocks glass. Garnish with orange zest.

21 HEATHER COFFEE

GODFATHER

CUTTY FASHION

22 HIGHLAND COFFEE

1 shot CUTTY SARK 2 shots CUTTY SARK 1 shot CUTTY SARK SCOTCH WHISKY SCOTCH WHISKY SCOTCH WHISKY 1/4 shot Drambuie 1 shot amaretto 1/4 shot B&B top with fresh coffee Stir all ingredients with top with fresh coffee cubed ice. Strain over ice Pour all ingredients into Pour all ingredients into toddy glass. Stir. Garnish in rocks glass. toddy glass. Stir. Garnish with whipped cream float. with whipped cream float.

ROB ROY

2 shots CUTTY SARK SCOTCH WHISKY 1 shot sweet vermouth dash Peychaud's Bitters (optional) Stir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with a maraschino cherry, and lemon or orange zest.

ROB ROY (DRY)

ROY 28 ROB (PERFECT)

2 shots CUTTY SARK 2 shots CUTTY SARK SCOTCH WHISKY SCOTCH WHISKY 1/2 shot sweet vermouth 1 shot dry vermouth 1/2 shot dry vermouth dash Peychaud's dash Peychaud's Bitters (optional) Bitters (optional) Stir all ingredients with Stir all ingredients with cubed ice. Strain into cubed ice. Strain into chilled cocktail glass. chilled cocktail glass. Garnish with a maraschino Garnish with a maraschino cherry, and lemon or cherry, and lemon or orange zest. orange zest.

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OCTOBER 2012 Facebook.com/angosturaUSA

SUNDAY

MONDAY WARD & PRECINCT

Angostura® aromatic bitters 2 oz. Buffalo Trace Bourbon 1/2 oz. Fresh Lemon Juice 1/2 oz. Grenadine 1 Barspoon Sugar 2 Orange Slices Copious amounts Angostura® aromatic bitters.

PEACH

7 Angostura aromatic bitters ice sphere ®

(1 part ANGOSTURA: 16 parts Water)

1 oz. Bernheim Wheat Whiskey 1/2 oz. White Port 1 oz. Fresh Peach Juice Maple Sap Soda Garnish: Sweet Annie

RON BAILARIN

8 dashes Angostura

EXPLORATION COCKTAIL

WEDNESDAY FIVE ISLAND FIZZ

5 dashes Angostura®

aromatic bitters 1 1/2 oz. Angostura® 5 Year Rum aromatic bitters 1 1/2 oz. Angostura® 3/4 oz. Velvet Falernum 1919 Rum 1/4 oz. Luxardo 1/2 oz. Clement Creole Maraschino Shrub 1/2 oz. Fresh Lime Juice 1/2 oz. Madeira 1 1/2 oz. Barrits Ginger Beer Garnish: Single Clove Garnish: Lime wheel wrapped studded orange zest. around a brandied cherry. 8-10 dashes Angostura®

THE CONQUISTADOR

8 dashes Angostura®

OLD FASHIONED

CHAMPAGNE COCKTAIL

2 dashes Angostura® aromatic bitters 2 dashes Angostura® 1 dash Angostura® aromatic bitters ® orange bitters 1 dash Angostura 1 white sugar cube orange bitters Champagne 2 oz. Bourbon 1/4 oz. Demerara Syrup Drop sugar cube into Splash Soda champagne flute, saturate Build in a rocks glass, stir with the bitters. Top with with ice. Add ice and garnish champagne. Garnish with a with a long orange peel. lemon peel. Full Moon

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HORCHATA

11 BOLIVAR FLIP

1/4 oz. Angostura® aromatic bitters 3/4 oz. Demerara Syrup (1:1) 2 oz. Mezcal Vida 1 barspoon Santa Maria Al Monte 1 Whole Egg Garnish: Shaved Cinnamon.

5 dashes Angostura®

aromatic bitters Angostura® 1824 Rum Casa Noble Reposado Tequila Rice Milk, chilled Agave Syrup Cinnamon Ice

13 YUZU BASTARD

RED PUNCH

5 dashes Angostura®

aromatic bitters 1 oz. Plymouth Gin 1/2 oz. Lillet 1 oz. Giffard Guignolet 1/2 oz. Fresh Lemon Juice 3 oz. Soda Garnish: Cherry

1 oz. 1/2 oz. 1/2 oz. 1/2 oz. 1

aromatic bitters Angostura® Rum Punt e Mes Cointreau Fresh Lemon Juice barspoon Yuzu Marmalade

Jose’s Day

MODERN MULE

BOLIVAR SOUR

23 LAST DANCE 24

10 dashes Angostura® aromatic bitters aromatic bitters 6-8 Mint Leaves LEMON-LIME BITTERS WHISKEY & GINGER 1 dash Angostura® 1/2 oz. Brown Sugar 3 dashes Angostura® 2 dashes Angostura® orange bitters Syrup aromatic bitters aromatic bitters 2 oz. Silver Tequila 1 oz. Fresh lime juice 1 1/2 oz. Whiskey 5 oz. Lemon-Lime Soda 1 oz. Fresh Lime Juice 3/4 oz. Honey Syrup (3:1) 4 oz. Ginger Ale Add to ice filled Highball 1/2 oz. Agave Nectar 2 oz. Tanqueray glass. Garnish by squeezing a Build. 1/2 oz. Curacao Build, muddle mint, add lemon and lime wedge into Shake ingredients together crushed ice & swizzle in a mixing tin with ice. the drink. 10 dashes Angostura® Strain in ice filled double old aromatic bitters on top fashioned glass. Lime wheel Mint sprig garnish. garnish. 1 dash Angostura

SATURDAY

aromatic bitters SEVENTEENTH CENTURY 1 oz. 1 1/2 oz. Applejack 1/4 oz. Angostura® 1/2 oz. Benedictine 1/2 oz. aromatic bitters 1/2 oz. Cherry Heering Lemon Twist 1/2 oz. Maple Syrup 1 1/2 oz. Green Chartreuse 3/4 oz. Fresh Lemon Juice Garnish Campari Mist. 4 1/2 oz. Garnish: De-hydrated, 1 oz. cinnamon dusted lemon wheel.

Orange Peel.

FRIDAY

5 dashes Angostura®

3/4 oz. Angostura® 4 dashes Angostura 1 oz. Angostura® aromatic bitters aromatic bitters aromatic bitters ANGOSTURA SOUR 3/4 oz. Angostura® ® ® 2 oz. Vodka 1 oz. Angostura 2 oz. Angostura Reserva Rum aromatic bitters 1/2 oz. Fresh Lime Juice 1919 Rum 1 oz. Fresh Lime Juice 1 oz. Fresh Lemon Juice 3/4 oz. Ginger Syrup 3/4 oz. Fresh Lime Juice 1 oz. Macadamia Orgeat 1 oz. Demerara Syrup (1:1) 3 oz. Club Soda 1 3/4 oz. Demerara Syrup Syrup 1 Egg White Shake and strain over (separated) Egg white fresh ice into a highball Dry Shake, then shake 1 oz. Egg Whites Dry shake, shake with ice with ice and double strain glass. Garnish with 1 oz. Orange Juice ginger candy & lime or a and 2x strain into small Garnish: Grated nutmeg. into a chilled sour glass. cucumber wheel. rocks glass. Lime zest for garnish. Jamie’s Day Jack’s Day

MARGARITA

THURSDAY

3 ON SECOND THOUGHT4

aromatic bitters aromatic bitters LITTLE RED LION 3/4 oz. Angostura® 2 oz. Cazadores 2 oz. Angostura® Reposado Tequila aromatic bitters 5 Year Rum 1 oz. Fresh Lemon Juice 1/2 oz. Raspberry Puree 1 oz. Ginger Syrup 2 each barspoons 1 oz. Simple Syrup (1:1) 1 oz. Fresh Lime Juice Agave Nectar 3/4 oz. Angostura® 3/4 oz. Fresh Pineapple and Strawberry 7 Year Rum Juice Rhubarb Jam 3/4 oz. Fresh Lemon Juice 2 chunks Pineapple 1 Egg White Garnish: Hibiscus Salt Rim & Garnish: 10 Mint Leaves Columbus Day

JOHANN’S RUIN

TUESDAY

30 DARK & HANDSOME

MANHATTAN

PIÑA COLADA

6 dashes Angostura®

aromatic ®bitters

2 oz. Angostura Reserva Rum 1 3/4 oz. Fresh Pineapple Juice 3/4 oz. Fresh Lime Juice 3 oz. Homemade Coconut Cream*

Blend and pour into small glass.Top with 6 dashes Angostura® aromatic bitters Pineapple fan garnish. *Homemade coconut cream: 2 parts coconut milk, 1 part sweetened condensed milk, ¾ part granulated sugar & pinch of kosher salt.

ANGOSTURA POUSSE CAFÉ (shot)

aromatic bitters 2 oz. Fresh Pineapple Juice 1/2 oz. Green Chartreuse 3/4 oz. Gin 1/2 oz. Fresh Lime Juice Build in highball, Swizzle with swizzle stick and top with: 1/4 oz. Angostura® aromatic bitters.

4 dashes Angostura® aromatic bitters 2 oz. Bourbon 3/4 oz. Fresh Lemon Juice 1/2 oz. Simple Syrup Build in highball and top with chilled dry Ginger Ale. Mint Sprig garnish.

1/4 oz. Angostura®

aromatic bitters

1/4 oz. Crème Yvette 1/4 oz. St Germain

Layered.

BITTERED PINEAPPLE BOURBON COUNTY 1/4 oz. Angostura® HIGHBALL

THE RUNAWAY

1 oz. Angostura® ANGOSTURA GIN & aromatic bitters TONIC 1/2 oz. Batavia Arrack 2 dashes Angostura® 1/2 oz. Rye Whiskey aromatic bitters 1 oz. Orgeat Syrup 1 1/2 oz. Gin 3/4 oz. Fresh Lemon Juice 4 oz. Tonic Lemon Twist Build. Shake, Double Strain, Serve up.

3 dashes Angostura® 5 dashes Angostura aromatic bitters aromatic bitters 2 oz. Rye Whiskey 1 1/2 oz. Gold Rum 1 oz. Sweet Vermouth 1/2 oz. Lime juice Stir with large cracked ice, Ginger Beer strain into a chilled coupe. Build & garnish with a lime Garnish with a maraschino wedge. cherry and lemon peel. ®

Halloween

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Grande Absente Liqueur, 69% alc/vol (138 proof), Grande Absente, Absinthe Originale and Grande Absente logo are trademarks owned by Absente LLC. Imported from France by Crillon Importers Ltd., Paramus, NJ 07652 ÂŠ2011

Grande Absente, Absinthe Originale is now made legally, recalling one of the original recipes from 1860. Grande Absente is still handcrafted in the south of France with the highest quality spirits and select botanicals, including the legendary botanical, Wormwood, aka Artemisia Absinthium. Grande Absente is 138 proof and the taste is out of this world. Find us on @ facebook.com/greenmvmt

grandeabsente.com

NOVEMBER 2012 www.grandeabsente.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

KRYPTONITE

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 5 oz. Red Bull Stir and serve ice cold.

AN AMERICAN IN PARIS

6 BANANA REPUBLIC

SUN DANCE

THE GREENEST FAIRY

SOIREE

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Campari 1 oz. Tequila Shake well with ice and serve cold.

22 TURKEY SHOOT

Thanksgiving Day

Anne's Day

25 SCHIZOPHRENIC

TWENTIETH CENTURY LIMITED

COOL CAT

GREEN HIGHLANDS

RED CAT

2 oz. GRANDE ABSENTE 1 oz. GRANDE ABSENTE 2 oz. GRANDE ABSENTE 1 oz. GRANDE ABSENTE ABSINTHE 2 oz. GRANDE ABSENTE ABSINTHE ABSINTHE ABSINTHE ORIGINALE ABSINTHE ORIGINALE ORIGINALE ORIGINALE 1 oz. Single Malt ORIGINALE 1 oz. Sour Mix 1 oz. Godiva Liqueur 1 oz. Campari Scotch 1 oz. Pinot Grigio crushed Mint White 1 oz. Rhum Barbancourt 1/2 oz. Lemon Juice 1 oz. Sweet Vermouth 1/2 oz. Grenadine Leaves - 4 Year Old 1/2 oz. Sugar Syrup Shake well with ice and Shake well with ice and Shake and serve in Shake and serve in a short Shake well with ice and serve in martini glass. old-fashioned glass on ice. serve in martini glass. glass with cubed ice. serve in a cocktail glass.

10 KILLER QUEEN

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 1/2 oz. Magellan Blue Gin Shake and serve in a rocks glass with cubed ice.

DEATH IN THE AFTERNOON

1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Champagne 1 Mint Leaf Floating Stir and serve in a champagne glass.

23 EAST SIDE

GRANDE EMERALD

2 oz. GRANDE ABSENTE FAIRY DANCE 1 oz. GRANDE ABSENTE ZIEGFELD ABSINTHE 1 oz. GRANDE ABSENTE ABSINTHE 2 oz. GRANDE ABSENTE 1 oz. GRANDE ABSENTE ORIGINALE ABSINTHE ORIGINALE 3 oz. GRANDE ABSENTE ABSINTHE ABSINTHE 1 oz. Green Creme ORIGINALE 1 oz. Tequila ABSINTHE ORIGINALE ORIGINALE de Menthe 1/2 oz. Green Creme 1 oz. Wild Turkey ORIGINALE 1 oz. Sugar Syrup 1/2 oz. B&B 4 oz. Water de Menthe Bourbon 4 oz. Evian Water 4 oz. Ginger Ale 1/2 oz. Sour Mix Stir well and serve in a tall Shake well with ice and Shake well with ice and Stir and serve on ice. Stir and serve in a glass Shake and strain into a glass with cubed ice. serve in a martini glass. serve in highball glass. with crushed ice. rocks glass.

BARELY SEINE

A-BOMB

GREEN BOVINE

Johnny's Day

1 oz. GRANDE ABSENTE FOUR HORSEMEN RED PEPPAR ABSINTHE 2 oz. GRANDE ABSENTE 2 oz. GRANDE ABSENTE UNCLE CAESAR ORIGINALE ABSINTHE ABSINTHE 2 oz. GRANDE ABSENTE HIGH SOCIETY CÉZANNETINI 1/2 oz. Sugar Syrup 1 oz. GRANDE ABSENTE ORIGINALE ORIGINALE ABSINTHE 2 oz. GRANDE ABSENTE 2 oz. Rhum Barbancourt ABSINTHE 1 oz. Opal Nera Bianca 1 oz. Absolut Peppar ORIGINALE ABSINTHE - 4 Year Old ORIGINALE 1 oz. Cointreau Vodka 1 oz. Chambord Liqueur ORIGINALE 1/2 oz. Cointreau 1 oz. Creme de Cassis 1 oz. Rhum Barbancourt 4 oz. Tomato Juice 4 oz. Cranberry or 1 oz. Grand Marnier 8 Mint Leaves 1 oz. Cognac - 8 Year Old Raspberry Juice Shake well with ice and Shake well and serve on Put in blender for 20 Stir well with ice and serve Stir and serve on the serve in tall glass with a Shake well with ice and ice in rocks glass. seconds and serve in an ice in a cold cocktail glass. rocks in old-fashioned celery stalk. serve ice cold. cold cocktail glass. glass. Veteran's Day

SATURDAY

2 oz. GRANDE ABSENTE 2 oz. GRANDE ABSENTE ABSINTHE ABSINTHE ORIGINALE ORIGINALE 2 oz. Milk 1 oz. Yellow Chartreuse 1 oz. Green Chartreuse 1/2 oz. Grenadine Stir well and serve over ice. Shake well and serve on the rocks.

2 oz. GRANDE ABSENTE 2 oz. GRANDE ABSENTE PLUM GRANDE 1 1/2 oz. GRANDE ABSENTE GREEN POPPY ABSINTHE 2 oz. GRANDE ABSENTE 2 oz. GRANDE ABSENTE ABSINTHE ABSINTHE ORIGINALE ABSINTHE ABSINTHE ORIGINALE ORIGINALE 1 oz. Creme de Banana 2 oz. Rhum Barbancourt ORIGINALE ORIGINALE 1/2 oz. Creme de Cassis 1/2 Banana 4 oz. Plum Wine 1 oz. Curacao 3 oz. Champagne - 8 Year Old 1 oz. Tequila 1 oz. Kahlua Smooth in blender and Stir and serve ice cold. Serve in a champagne Stir with ice and serve in serve in ice cold glass glass. Shake well and serve on with two ice cubes. chilled cocktail glass. ice. Pam's Day Bill's Day Election Day Daylight Savings Ends

RAINY NIGHT

FRIDAY

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Coca-Cola 1 oz. Lime Juice Shake well with ice and serve in highball glass. Foster's Day Liane's Day

30 CRYSTAL LAKE LEMONADE

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE Top off with lemonade. Serve in a tall glass with ice and a straw.

Full Moon

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DECEMBER 2012 www.opalnera.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

FROZEN OPAL 2 oz. OPAL NERA splash fresh lemon juice ice cubes Blend until frozen. Serve in cocktail glass. Garnish with lemon peel.

2 OREO

1 oz. OPAL NERA 1 oz. Kahlua 1/4 oz. heavy cream Mix. Serve on the rocks.

4 TEXAS TEA

IRISH ITALIAN

5 VOLCANO

1 oz. OPAL NERA 1 oz. OPAL NERA 1 1/2 oz. OPAL NERA 1 oz. Licor 43 1 oz. Irish cream 1/2 oz. 151-proof rum Mix. Serve on the rocks or Mix. Serve on the rocks or Mix. Serve up. straight up. straight up.

SATURDAY

OPAL NERA & COLA

UFO 2 oz. OPAL NERA 1/2 oz. OPAL NERA top off with cola 1 oz. white creme splash lemon juice de cacao Pour ingredients into a tall glass over ice. Garnish with Mix. Serve on the rocks. lemon wheel and mint leaves.

7 SICILIAN MARTINI

ECLIPSE

1 1/2 oz. OPAL NERA cream Float cream. Serve up.

1/2 tsp. OPAL NERA 2 oz. vodka Stir with ice and strain. Garnish with lemon peel. Serve on the rocks.

8 OPAL SAPPHIRE

1 oz. OPAL NERA club soda Fill with ice. Garnish with lemon peel. Serve in a tall glass on the rocks.

Jackie's Day

9 O'BUCA

1 oz. OPAL NERA 3 oz. orange juice 3 oz. white wine Pour into tall glass over ice.

11 ROMAN CANDLE

BLACK TIE

1 oz. OPAL NERA 2 oz. Kahlua Serve on the rocks.

1 1/4 oz. OPAL NERA 3 oz. milk grenadine Shake. Serve in a tall glass. Float grenadine.

12 SICILIAN MARTINI

(For Two) 1 oz. OPAL NERA 5 oz. Magellan Gin Twist of lemon if desired. Serves 2.

14 OPAL CAFFE

OPAL ROYALE 1 oz. OPAL NERA 6 oz. cappuccino Add OPAL NERA to a steamy mug of cappuccino. Top with nutmeg.

1 1/2 oz. OPAL NERA 3/4 cup hot coffee Add OPAL NERA to a cup of hot black espresso or regular coffee. Top with sweetened whipped cream and dash of nutmeg. Garnish with cinnamon sticks.

OPAL ALESSANDRO Equal Parts: OPAL NERA BLACK WIDOW white creme de cacao 1 oz. OPAL NERA heavy cream 1 oz. Jagermeister Shake. Strain and serve in Serve on the rocks. a chilled stem glass. Garnish with nutmeg.

DRAMBUCA 1 oz. OPAL NERA 1 oz. Drambuie Serve on the rocks.

BLACK FROST 1 oz. OPAL NERA Fill wine glass with shaved ice and mound top. Add OPAL NERA. Serve with short straws.

Lynn's Day

Hanukkah Begins

23 30

OPAL FIZZ

24 31

18 "8" BALL

1 1/4 oz. OPAL NERA hot coffee Irish cream Serve in a champagne glass or mug. Float Irish cream.

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750 ml. 2 qts. 1 qt. 1/2 cup 1 each

CHIMNEY SWEEP

Christmas Day

OPAL NERA cranberry juice orange juice lemon juice sliced lemon and orange 1 ltr. club soda Combine OPAL NERA, cranberry, orange, and lemon juices. Chill. When serving pour into bowl. Add soda. Float slices.

1 1/4 oz. OPAL NERA dry champagne 1 1/4 oz. OPAL NERA 3 oz. egg nog In a rocks glass with ice. Fill Mix. Serve in a cup. with dry champagne.

Amy's Day New Years Eve

NERA HOLIDAY

20 1/4 oz. OPAL NERA 1 1/4 oz. cognac 1 1/4 oz. cream Shake with ice. Serve up.

2 oz. OPAL NERA 1 oz. vodka Pour over crushed ice. Garnish with lemon wedge.

22 BLACK GOLD

MOTOR OIL

NERA-NAC

1 1/4 oz. OPAL NERA Served up with a twist of lemon.

1 oz. OPAL NERA 1 oz. Tuaca Serve straight up in a tulip glass.

First Day of Winter

26 BLACK JAZZ

27 BLACK MAGIC Fill a chilled shot glass with chilled OPAL NERA.

BLACK PHOENIX

2 oz. OPAL NERA 1 oz. Rhum Barbancourt White splash fresh lemon juice Serve over ice. Garnish with mint leaves and a lemon peel.

29 BLACK & WHITE 2 oz. OPAL NERA 1 oz. Irish cream Pour OPAL NERA into shot glass. Layer carefully with Irish cream.

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