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VOL 102, NO. 4 PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ART DIRECTOR: James George, G Squared Studios, SENIOR CORRESPONDENT: Greg Cohen, EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader, FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone, HUMOR EDITOR: Hymie Lipshitz, ADVERTISING DIRECTOR: Jackie Foley (772)999-3994, bartender.com/mixologist.com, e-mail: info@bartender.com, FACEBOOK: Bartender Magazine LINKEDIN: Bartender/Mixologist & BARTENDER Magazine TWITTER: www.twitter.com/barmag BLOG: http://bartendermagazine.wordpress.com/ INSTAGRAM: http://instagram.com/bartendermagazine MARKETING ASSISTANT: Chrissy Epp, SOCIAL MEDIA: Olivia Lipp, SPECIAL CONSULTANTS: Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 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.: BARTENDER® Foundation, BARTENDER , 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, P.O. Box 691302, Vero Beach, FL 32969. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 691302, Vero Beach, FL 32969. Copyright 2020/2021, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
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January 2021 Sunday
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HIGHCLERECASTLESPIRITS.COM
Wednesday Thursday
Friday
Saturday 1 2
BRITISH 75
2 oz. HIGHCLERE CASTLE GIN Simple Syrup Champagne Lemon garnish In cocktail shaker filled with ice, add gin, lemon juice & simple syrup. Strain in chilled THE NOBLE cocktail coupe. Top champagne, 2 oz. HIGHCLERE CASTLE GIN 2 Ice Cubes garnish lemon twist.
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HIGHCLERE GIN & TONIC
5 THE WHITE LADY
2 oz. HIGHCLERE CASTLE GIN Artisanal Tonic Water Garnish Rosemary Sprig & Orange Peel Fill glass ice, gin, & slowly pour tonic water, give gentle stir. Cut orange peel & twist over top of glass release natural oils. Place orange peel in glass with fresh sprig of rosemary.
2 oz. HIGHCLERE CASTLE GIN 2 tsp. Dry Vermouth dash Orange Bitters Fill a mixing glass with ice, add ingredients over the ice and give it a good stir. Double strain the ingredients into a chilled martini glass. Garnish with a verdant green olive or lemon twist.
2 oz. HIGHCLERE CASTLE GIN ½ cup Fresh Blackberries 1 oz. Blackberry Liqueur 1 oz. Simple Syrup 1 ½ oz. Fresh Lemon Juice Add to cocktail shaker muddled blackberries with all ingredients. Shake & strain. Add to shaker with ice & shake until chilled. Strain over ice in rocks glass & top with club soda & blackberry garnish mint leaf.
1.5 oz. HIGHCLERE CASTLE GIN GRAPEFRUIT GIN FIZZ 2 tbsp. Limoncello 1 oz. Freshly Squeezed Lemon 2 oz. HIGHCLERE CASTLE GIN Juice 2 oz. Freshly Squeezed 1 oz. Simple Syrup Grapefuit Juice 2 tsp. Rosemary Simple Syrup 10 Blueberries Muddle the blueberries ½ oz. Lime Juice with simple syrup. Add ice, Combine all ingredients into Limoncello and lemon juice. shaker with ice and shake well. Strain into coupe cocktail Shake well. Strain into cocktail glass over ice and garnish with glass and top with club soda. Garnish with lemon slice. rosemary sprig.
BLACKBERRY BRAMBLE
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THE GREEN ONE
3 oz. HIGHCLERE CASTLE GIN 2 tbsp. Cardamon Syrup Green Mandarin Soda Combine Gin & Syrup with ice and shake well. Strain over ice in tall glass and top with soda. Garnish with 9 black sesame seeds. Credit:@2snow1980
24/31 HIGHCLERE MOJITO
2 oz. HIGHCLERE CASTLE GIN ½ oz. Lime Juice ¼ oz. Simple Syrup 6-8 Mint Leaves Muddle mint leaves with lime juice in shaker. Add simple syrup and ice. Shake well. Strain into tall glass over new ice. Garnish with lime and mint leaves.
CLASSIC MARTINI
2 oz. HIGHCLERE CASTLE GIN 1.5 tbsp. Triple Sec 2 tsp. Lemon Juice One Egg White Dry shake the egg white with all ingredients for 20 seconds. Strain the mixture then add ice and shake again. Strain to coup cocktail glass.
11 BLUEBERRY LEMONADE 12
HIGHCLERE PALOMA
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2 oz. HIGHCLERE CASTLE GIN 2 oz. Arancione Aperitivo 2 tbsp. Freshly squeezed Lime Juice Top with Rosemary Tonic Water Combine ingredients except rosemary tonic water in tall glass. Stir with ice & slowly pour tonic. Garnish pink grapefruit wheel & pinch of salt. Credit: @thecocktail.blog
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New Year’s Day
7 SINGAPORE SLING 8 1 oz. HIGHCLERE CASTLE GIN
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¼ oz. Grand Marnier ¼ oz. Cherry Liqueur 1 oz. Pineapple Juice 2 oz. HIGHCLERE CASTLE GIN ½ oz. Fresh Lime Juice 2 tbsp. Sweet Vermouth CELERY GIMLET 1 dash bitters 2 tbsp. Campari 2 oz. HIGHCLERE CASTLE GIN Club Soda, to top Fresh Orange Peel 1 oz. Fresh Celery Juice Add ingredients except club Pour the gin, vermouth and 1/3 oz. Fresh Lime Juice soda in shaker & shake with campari into a mixing glass, 2 dashes Celery Bitters adding ice and stirring until Shake all ingredients with ice ice. Strain in highball glass & chilled about 3 minutes. Strain and fine strain into chilled coup top with club soda. Garnish with an orange slice & cherry. in rocks glass with new ice. cocktail glass.
THE NEGRONI
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CAIPIRINHA GIN COCKTAIL
2 oz. HIGHCLERE CASTLE GIN 2 Slices Fresh Peeled Lime 2 tsp. Sugar Muddle sugar and lime. Fill shaker with ice and add gin. Shake well and strain into short rocks glass over fresh ice. Credit: @chef.lemieuxgalindo
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2 oz. HIGHCLERE CASTLE GIN 1 oz. Sage Honey Syrup 1 oz. Fresh Lemon Juice Combine all ingredients and shake until well chilled. Serve over large ice cube with an accent of sage leaf. Credit: @carolinaverbena
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2 oz. HIGHCLERE CASTLE GIN ¼ oz. Fresh Lemon Juice ¼ oz. Simple Syrup Sparkling Apple Cider Combine all ingredients except sparkling cider into shaker with ice and shake until chilled. Strain into rocks glass with new ice and top with sparkling apple cider. Garnish with apple and rosemary sprig.
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THE NEW OLD FASHIONED
1.5 oz. HIGHCLERE CASTLE GIN .75 oz. Pisco 2 dashes Angostura Bitters 2 dashes Peychauds Bitters Stir together with ice. Garnish with an orange slice.
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20TH CENTURY COCKTAIL
1.5 oz. HIGHCLERE CASTLE GIN ¾ oz. Lillet Blanc ¾ oz. White Crème de Cacao ¾ oz. Fresh Lemon Juice Combine all ingredients into a cocktail shaker, add ice and shake until dilution. Double strain the drink into a chilled coupe. Credit: @gentlemanontherocks
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SWEET LADY
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HIGHCLERE TEA
2 oz. HIGHCLERE CASTLE GIN 2 oz. Jasmine Tea 1 tsp. Simple Syrup Touch of Lemon Juice Lavender Milk Combine all ingredients with ice. Shake & strain chilled into cocktail coupe. Garnish with lavendar buds and pedals. Credit: @lexlovescoffee
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VESPER MARTINI
3 oz. HIGHCLERE CASTLE GIN 1 oz. Vodka ½ oz. Lillet blanc aperitif Lemon twist garnish Add all ingredients to mixing glass and stir with ice until well chilled. Strain into a chilled martini glass. Express the oils from the lemon twist over the drink and garnish.
15 A ROYAL BLUSH 16
2 oz. HIGHCLERE CASTLE GIN 10 Fresh Pitted Cherries ½ oz. Lemon Juice Rose & Cherry Garnish Muddle cherries in shaker. Combine ingredients except garnish in shaker. Shake. Strain over ice in fresh rocks glass. Top a rose garnish & cherry. Credit: @danmagro
SAGE BEE’S KNEES
1.5 oz. HIGHCLERE CASTLE GIN .5 oz. Homemade Butterfly Pea THE GREEN CASTLE Flowers Tea 1 oz. HIGHCLERE CASTLE GIN THE LOVED ONE .5 oz. Bergamot Syrup 1 oz. HIGHCLERE CASTLE GIN 1 oz. Green Chartreuse .5 oz. Vanilla Syrup 1 oz. Macchu Pisco 1 oz. Fresh Lime Juice Soda Water .25 oz. Yellow Chartreuse 1 oz. Velvet Green Tea Syrup Combine all ingredients except .25 oz. Crème de Cacao Combine all ingredients into soda water and shake well until .75 oz. Lemon Juice shaker and shake well until chilled. Strain over clean ice .5 oz. Strawberry Syrup chilled. Double strain into a pre-chilled glass. Garnish with Shake all ingredients with ice and top with soda water. Garand strain into a coupe cocktail nish with a dragon fruit wheel. greens. Martin Luther King, Jr. Day Credit: @cocktailpete Credit: @thecocktail.blog glass. Credit: @sne_dc
AUTUMN LEAVES CIDER
THE CHERRY BLOSSOM
Highclere Castle Gin is a deliciously smooth sipping gin,
2.25 oz. HIGHCLERE CASTLE GIN 1 oz. Clarified Citrus Juice (blend of Orange, Lemon & Grapefruit) 2 tsp. PAMA Pomegranate Liqueur 2 dashes St. George Absinthe Verte Combine all ingredients into shaker with ice. Strain into cocktail glass. Credit: @jason_._holmes
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CASTLE COLLINS
2 oz. HIGHCLERE CASTLE GIN ¾ oz. Fresh Lemon Juice ½ oz. Simple Syrup Club Soda Combine all ingredients except club soda into a shaker and shake until chilled. Strain and pour into tall glass with fresh ice. Top with club soda and garnish with lemon slice & maraschino cherry.
GOLDEN HOUR
2 oz. HIGHCLERE CASTLE GIN ½ oz. Dry Vermouth ½ oz. Sweet Vermouth Benedictine Rinse a chilled coupe with Benedictine. Combine the remaining ingredients in a mixing glass and stir with ice. Strain into rinsed coup and garnish.
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1.5 oz. HIGHCLERE CASTLE GIN 1 oz. Pavan 1.5 oz. Husk Cherry Compote 3 dashes orange bitters 4 drops Palo Santo Bitters Hearty Lemon Squeeze Soda Water
Combine husk cherry compote & gin in mixing glass & stir. Let gin infuse a few minutes, strain in shaker. Crush compote in strainer with spoon. Add Pavan, lemon juice & bitters & shake with ice. Strain in tall glass crushed ice. Add soda water & garnish. Credit: @the.sauceress
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ROLLS ROYCE
30 HIGHCLERE ESPRESSO MARTINI
2 oz. HIGHCLERE CASTLE GIN 3 oz. Strong Coffee Chilled 1 tsp. Simple Syrup Shake together with ice until frothy. Strain into martini glass and garnish with 3 coffee beans.
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COFFEE INFUSED RUM 111 PROOF – BRINGING TOGETHER THE BEST EL SALVADOR COFFEE AND RUM
NOW AVAILABLE ON THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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February 2021 RONCOLONSALVADORENO.COM
Sunday
Monday
BANANA BUTTER
1
1.3 oz. Butter Washed RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF * 0.5 oz. Banane du Brésil - Giffard 0.3 oz. Amontillado Sherry 2 dashes walnut bitters pinch of salt Stirry stirry, strainy strainy, big ol’ block of ice. Garnish with grating of nutmeg. Jenny Griffiths, Heads + Tails bar, London
RHUBARB TREACLE
SUPER 8 7 CONTINENTAL 0.5 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 dash Toasted Almond Bitters 0.8 oz. Pineapple Juice 1.6 oz. Aecorn Aromatic non-alcoholic aperitif 1.6 oz. soda 1 lime wedge garnish Shake first four ingredients with ice. Strain in collins glass over ice. Top soda water & lime wedge.
1.6 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 big tsp Rhubarb Jam 0.5 oz. cloudy apple juice 2 dashes Angostura bitters Add rum, bitters, and jam to a cocktail shaker and dry shake. Fine strain over a big block of ice. Top with apple juice. Grate cinnamon over the top.
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RUM TONIC
Tuesday
Wednesday Thursday 4 2 3
RUM MARTINI
1.5 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.5 oz. Dry Vermouth (Noilly Prat or Mancino Secco) 0.3 oz. Creme de Cacao 0.08 oz. Coffee Vinegar Elliot Pieddeloup, Crossroads bar, London
9 MI ABUELO
1 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 1.6 oz. Aperol 1.6 oz. Sweet vermouth 2 dashes orange bitters 2 dashes chocolate bitters Glassware: rocks Garnish: orange twist
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RUBY, MY DEAR
1.3 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.6 oz. Red Port Wine, 10 yrs 0.3 oz. Lemon 1 dash black walnut bitters top up w/ginger ale. Laura Maria Marsueschke, Thelonious Bar, Berlin
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COFFEE FASHIONED
HELLO LOW ABV
2 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.5 oz. Raw cane sugar syrup 2 dashes Walnut bitters 2 dashes Orange bitters Orange oils Cherry Glassware: Coupette Garnish: Cherry
0.3 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 1.6 oz. Seedlip Spice 0.6 oz. Simple syrup 0.6 oz. Lemon juice 1 dash Angostura bitters Add all ingredients to the cocktail shaker with ice. Shake hard. Double strain into coupe. Garnish with angostura bitters.
ESPRESSO MARTINI
0.6 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 0.6 oz. Ron Colón Salvadoreño Coffee Infused Rum 111 proof 0.6 oz. Kahlua 0.6 oz. Espresso Beuster Bar, Berlin
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1 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 oz. Antica Formula sweet vermouth 1 oz. Campari Orange & Grapefruit oils Glassware: Rocks Garnish: Orange zest
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AROMATIC RON
0.5 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1.6 oz. Aecorn Aromatic 1 oz. Pineapple Juice 1 dash Toasted Almond Bitters 2 oz. Soda 1 lime wedge garnish Add first four ingredients to a highball. Add ice. Top with soda and garnish with a lime wedge.
2 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 0.5 oz. Raw cane sugar syrup 2 dashes Walnut bitters 2 dashes Orange bitters Orange oils Cherry Glassware: Coupette Garnish: Orange zest
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2 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.5 oz. Sweet vermouth 0.5 oz. Dry vermouth 2 dashes Angostura bitters 2 dashes orange bitters Glassware: Coupette Garnish: Orange zest and cherry
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SWEET BANDIT
1 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 oz. Plantation Gran Anejo 0.6 oz. Clarified lime Cordial 0.2 oz. Falernum 0.1 oz. Sherry PX 1 dash black walnut bitters Damien Guichard, Truffle Pig bar, Berlin
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RUM FASHIONED
BLUE NEGRONI
RITUAL COFFEE SHOT RCS MANHATTAN
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Saturday 5 6
CORN N OIL
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RON COLÓN SALVADOREÑO DARK 2 oz. RON COLÓN SALVADOREÑO YUZU HIGHBALL 2 oz. RON COLÓN SALVADOREÑO AGED RUM 111 PROOF DARK AGED RUM 111 PROOF orange wedge, dip wedge in 2 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 5 oz. Fever Tree Tonic Water cane sugar one side into fresh 1 oz. Fresh Lime juice DARK AGED RUM 111 PROOF Lemon oils 0.5 oz. Raw Cane sugar syrup ground coffee. 5 oz. Capi Yuzu Soda Glassware: Highball Glassware: Shot glass Lime oils Lemon oils Garnish: Fresh Mint Garnish: Ground coffee & dark Glassware: Coupette Glassware: Highball cane sugar Garnish: Lime wheel Garnish: Lemon Zest Valentine’s Day
DAIQUIRI
Friday
1.5 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.5 oz. honey syrup 0.75 oz. Creme de Banana 0.5 oz. Natural yogurt 0.5 oz. half and half Method: Shaken and DBL strain Coupe, no ice Chocolate dust
COLD BREW TINI
AFODITA
1.1 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 1.1 oz. Coconut Milk (canned) 0.6 oz. Tamarind Water 0.5 oz. Rich Cinnamon Syrup Shake everything with ice.
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LAST WORD
1 oz. RON COLÓN SALVADOREÑO 2 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF COFFEE INFUSED RUM 111 PROOF 1 oz. Chartreuse 1 oz. Cold Brew Coffee 1 oz. Fresh Lime juice 0.5 oz. Strega 1 oz. Maraschino liqueur Orange & Lemon oils Lime oils Glassware: Martini Glassware: Coupette Garnish: Lemon zest Garnish: Lime wheel
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COFFEE TONIC
2 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 5 oz. Fever Tree tonic water 1 dash Walnut bitters Lemon & Orange oils Glassware: Highball Garnish: Lemon Zest
25 1 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 oz. Lillet Blanc 0.5 oz. Aperol 0.5 oz. Cucumber Syrup 1 oz. Pineapple Juice Method: Shaken Orange wedge and mint sprig
ELABORATE PLUMMAGE
20
COFFEE NEGRONI
1 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 1 oz. Antica Formula sweet vermouth 1 oz. Campari Orange & Grapefruit oils Glassware: Rocks Garnish: Orange Zest
26 SPARKLING RON
1.6 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 oz. Lemon Juice 0.6 oz. Sugar syrup 1 oz. Passion fruit juice Top up soda/sparkling water Build in big ballon glass Garnish: Passion fruit cut in half
27 CACAO MANHATTAN
1.3 oz. RON COLÓN SALVADOREÑO COFFEE INFUSED RUM 111 PROOF 0.8 oz. Starlino Rosso vermouth 3 dashes Angostura Cacao bitter Method: Stirred Glass: Martini or Coupe Garnish: Lemon zest & cherry
28 MED-TROP
1 oz. RON COLÓN SALVADOREÑO DARK AGED RUM 111 PROOF 1 oz. Bacoo 7 yo rum 0.5 oz. White Chocolate syrup 0.5 oz. Orgeat syrup 1.3 oz. Lime juice Method: Shake/double strain Glass: Highball or Tikki glass Garnish: Tikki
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March 2021 THEBUSKER.COM
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St. Patrick’s Day
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DISARONNO CELEBRATE AMARETTO DAY WITH THE ORIGINAL SINCE 1525
day
TRY
w w w.d i s a r o n n o.c o m
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April 2021 DISARONNO.COM
Sunday
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FLAVOR: Taste: Intense and persistent Sweet and fruity fragrance that character, comremains unchanged plemented by a even with the warming sensation addition of ice DISARONNO FIZZ
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TRY DISARONNO VELVET
5
DISARONNO FIZZ Easter
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TRY DISARONNO VELVET
DISARONNO FIZZ
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DISARONNO FIZZ
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VERSATILITY: Recognizable in combination with other spirits and drinks, as a key ingredient in cocktails DISARONNO Day
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April Fool’s Day
RECIPE: The 7 8 basic components of the recipe: bitter almonds, Madagascar and pure DISARONNO was vanilla caramelized sugar DISARONNO is the founded in 1525 enhance aromatic World’s Favorite alcoholic in Saronno Italy and complexity, so giving Disaronno an Italian Liqueur extraordinarily distinctive taste
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Featuring an original taste and unmistakable aroma, DISARONNO stands out on the world stage
DISARONNO is Gluten Free, Nut Allergy Free, All-Natural, Non-GMO, Kosher Certified
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DISARONNO Italian Margarita
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The DISARONNO DISARONNO ITALIAN MULE bottle has a unique 1.5 oz. DISARONNO design and a cap 1 oz. lime juice ginger beer Recognizable and 2Addoz.DISARONNO, lime juice, versatile, it makes and ginger beer into a mule every cocktail one mug with ice. Stir ingredients. Garnish with mint sprig. of a kind
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Earth Day
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
Friday Godfather
Saturday 2 3
Good Friday DISARONNO Sparkler
DISARONNO Mule
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DISARONNO Italian Margarita
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DISARONNO SOUR
DISARONNO Sour
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1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a rocks glass with ice. Garnish with lime wheels.
DISARONNO Sparkler
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DISARONNO Mule
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DISARONNO TV Campaign
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May 2021 KAHTEQUILA.COM
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Tuesday
Wednesday Thursday
Friday
Saturday
1
EL DIABLO
3
2
4
6 MARGARITA WITH 7
5
1.5 oz. KAH Blanco Tequila 0.5 oz. fresh lime juice 0.25 oz. crème de cassis 3 oz. ginger beer Shake and strain into highball glass over ice. Top with ginger beer. Garnish with blackberry and lime.
8
BLACK SEA SALT
MATADOR
ROSITA
1.5 oz. KAH Reposado Tequila 1 oz. Campari 0.5 oz. dry vermouth 0.5 oz. sweet vermouth 1 dash angostura bitters Build over ice in rocks glass. Garnish with orange twist.
9
1.5 oz. KAH Añejo Tequila 2 oz. pineapple juice 0.5 oz. fresh lime juice 1 bar spoon simple syrup Shake and strain into rocks glass over ice. Garnish with pineapple wedge.
10
TEQUILA BANDERA
1 oz. KAH Blanco Tequila 1 oz. fresh lime juice 1 oz. sangrita juice Serve as a set of 3 shots - lime juice, KAH then Sangrita juice.
11
1.5 oz. KAH Blanco Tequila 0.5 oz. Triple Sec BATANGA 1 oz. sugar syrup 1.5 oz. KAH Añejo Tequila 0.5 oz. lime juice 1 oz. KAH Blanco Tequila 3 oz. Cola Rub cut lime around the rim 3 oz. soda water 0.5 oz. lime juice of the glass and push it into 2 wedges fresh lime 1 grapefruit twist Fill glass with ice. Pour tequila crushed black sea salt. Fill the Pour ingredients into ice-filled in glass filled with ice, squeeze shaker with all ingredients, add glass, stir and serve. ice, shake & pour into glass. in lime wedges, top off with Add extra ice. soda water, stir and serve. Cinco de Mayo
TEQUILA SODA & LIME
GINGER MINT JULEP
12
2 oz. KAH Reposado Tequila 1 tbsp agave syrup TEQUILA SPICY MARGARITA 1 tbsp lemon juice HONEY & LEMON OLD FASHIONED 1.5 oz. KAH Reposado Tequila 5-10 fresh mint leaves 3 oz. KAH Añejo Tequila MARGARITA 1 oz. Cointreau small piece fresh ginger 2 oz. KAH Reposado Tequila 0.25 oz. Agave nectar 0.5 oz. fresh lime juice Grate ginger, squeeze the juice 0.5 oz. fresh lemon juice 1 dash Angostura bitters 4 slices of jalapeño pepper into glass. Add lemon juice, 0.5 oz. honey syrup Orange peel Place all ingredients in a agave syrup and mint leaves. 0.5 oz. Grand Marnier Lightly mix in a glass agave cocktail shaker with 4 ice cubes Combine ingredients in cocktail Gently bruise with muddling nectar, bitters and orange peel. and shake until cold. Strain the shaker. Add a cup of ice and shake spoon. Add KAH, stir and fill Fill with ice, add KAH and stir. margarita into the glass with until cold, pour straight into glass the glass with crushed ice. Mother’s Day the salted rim. Add ice. Stir again. with salted rim.
BLOODY MARIA
16
17
2 oz. KAH Blanco Tequila 4 oz. Tomato juice 0.5 oz. Fresh lemon juice 4 dashes Worcestershire sauce 2 dashes Tabasco sauce 2 dashes Tapatio hot sauce 1 pinch Celery salt & 1 pinch Ground black pepper
18
19 TEQUILA SOUR
2 oz. KAH Reposado Tequila 1 oz. lemon juice 0.5 oz. lime juice agave nectar or simple syrup TEQUILA HORCHATA 22 tsp dashes Angostura bitters MEXICAN MULE 2 oz. KAH Añejo Tequila 1 egg white 2 oz. KAH Blanco Tequila 4 oz. almond milk Add KAH, lemon juice, lime juice, 0.5 oz. fresh lime juice 0.5 oz. almond liqueur syrup, bitters, & egg white in Add ingredients in shaker & fill with 4 oz. ginger beer 0.5 oz. Cinnamon simple syrup cocktail shaker without ice. Shake ice, shake & strain into glass over Pour KAH, lime juice and ginger Add all ingredients to a shaker for 15 seconds. Add ice to shaker. fresh ice. Garnish lime & lemon beer in a copper mug. Add ice filled with ice, shake, strain Shake again for 30 seconds. wedges, sweet pepper cucumber & serve. & jalapeño. into glass. Strain the drink into a glass.
23/30
MEZCAL MARGARITA
1 oz. KAH Reposado Tequila 1 oz. mezcal 1 oz. Cointreau 1 oz. fresh lime juice Pour mezcal, KAH, Cointreau, and lime juice in a cocktail shaker with 4 ice cubes and shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
24/31 SANGRIA MEXICAN MULE
2 oz. KAH Blanco Tequila 1 oz. red wine 0.5 oz. fresh lime juice 4 oz. ginger beer Pour tequila, wine & lime juice into a glass half full with ice. Stir and then top with ginger beer.
Memorial Day
25 MEXICAN MIMOSA
26 ANEJO SIDECAR
2 oz. KAH Añejo Tequila 1 oz. lemon juice 1 oz. KAH Blanco Tequila 1 oz. triple sec 0.5 oz. simple syrup 0.5 oz. agave syrup 2 oz. grapefruit juice 3 oz. dry white sparkling wine Pour tequila, triple sec, lemon Pour tequila, simple syrup and juice and agave syrup into grapefruit juice in champagne cocktail shaker half filled with ice. Shake until cold. Strain into glass and stir gently. Add a sugar rimmed glass. chilled sparkling.
STRAWBERRY MOSÉ
13
2 oz. KAH Blanco Tequila 1 oz. fresh lemon juice 1 oz. dry rosé sparkling wine 2 strawberries 1 tsp sugar Muddle strawberries and sugar in a cocktail shaker until lightly crushed. Add KAH, lemon juice, rosé, and a single large ice cube. Cover and shake until cold. Pour drink with ice cube into a glass.
20
14
CLASSIC MARGARITA
2 oz. KAH Reposado Tequila 1 oz. Cointreau 1 oz. fresh lime juice Mix all ingredients in cocktail shaker filled with ice, shake and strain into glass with salted rim.
Flag Day
21
SKINNY MARGARITA 1.5 oz. KAH Blanco Tequila 1 oz. Cointreau 1 oz. fresh lime juice 4 oz. chilled beer Mix KAH, Cointreau and lime juice into the serving glass and stir. Add ice and top with the beer.
1 oz. KAH Blanco Tequila 1 oz. fresh lime juice 1.5 oz. fresh orange juice 0.5 tbsp maple syrup Pour KAH, lime juice, orange juice, and maple syrup in a mixing glass and fill with ice. Stir until cold. Strain the margarita into the glass with the salted rim.
27
28
BEER MARGARITA
CUCUMBER LIME TEQUILA
1.5 oz. KAH Blanco Tequila 3 oz. fresh cucumber juice 1.5 oz. lime juice 0.5 teaspoon sugar 3 oz. club soda Mix the cucumber juice, lime juice, tequila, and sugar together in a glass half filled with ice. Fill up the glass with club soda.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
ELDERFLOWER MARGARITA
1.5 oz. KAH Reposado Tequila 1 oz. elderflower liqueur 0.5 oz. fresh lime juice Pour KAH, elderflower liqueur and lime juice in a cocktail shaker filled with ice. Shake until cold and pour into glass filled with ice.
REPOSADO PALOMA
1.5 oz. KAH Reposado Tequila 2 oz. grapefruit juice Mix tequila and grapefruit juice in an ice-filled glass. Top with a splash of lemon and lime soda and garnish with a lime slice.
LeRoy’s Day
15
TEQUILA HIGHBALL
1.5 oz. KAH Añejo tequila 1 tsp elderflower cordial or syrup 1 lemon Club soda Stir elderflower cordial or syrup, KAH, and two strips of lemon zest in an ice-filled highball glass until cold. Top off with club soda.
CADILLAC MARGARITA
22
1.5 oz. KAH Anejo Tequila 1 oz. Cointreau 1 oz. fresh lime juice 1 oz. Grand Marnier Pour tequila, Cointreau and lime juice in a mixing glass and fill with ice. Stir until cold. Strain the margarita into the glass with the salted rim. Pour the Grand Marnier onto the top of the drink over an inverted spoon.
29
BLACK WIDOW
1.5 oz. KAH Blanco Tequila 1 oz. fresh lime juice 1 tablespoon agave nectar 2 blackberries 3 basil leaves Muddle the blackberries and basil in a shaker, add other ingredients and ice, shake until cold. Strain into glass over ice.
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For everything coconut: Cream of Coconut Coconut Water Coconut Milk
Coco Lopez, Inc. | Miramar, Florida | 954-450-3100
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
June 2021 COCOLOPEZ.COM
Sunday
Monday
Tuesday
Wednesday Thursday 1 2 3
7
6 COCO ORANGE COLADA
CHERRY CHI – CHI
2 oz. COCO LOPEZ® 3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT REAL CREAM OF COCONUT 1 1/4 oz. Cruzan® Orange Rum 1-3/4 oz. cherry vodka 1 oz. orange juice 1/2 oz. pineapple juice 1/4 oz. COCO LOPEZ® coconut milk 3 chunks canned pineapple 1 glass cubed ice Blend with ice, serve in hurricane glass, garnish with Blend. Pour in glass. Garnish pineapple wedge. cherry.
13
WATERMELON PINA COLADA
13.66 oz. COCO LOPEZ® COCONUT MILK 4 cups diced watermelon 1-1/2 cups COCO LOPEZ® (about a quarter of a large REAL CREAM OF COCONUT watermelon), frozen 3 cups strawberry juice 12 oz. frozen pineapple 1-1/2 cups vodka 1 cup rum 3/4 cup amaretto Combine all the ingredients in 3/4 cup grenadine Fill large pitcher half way with a blender and serve. ice. Add all ingredients and stir. Serves 2. Flag Day Serves 6.
VOLCANO
COCO STRAWBERRY REFRESHER
Father’s Day
27
15 BLANC MARTINI
⅓ part COCO LOPEZ® REAL CREAM OF COCONUT 1½ parts Vodka 1 part Cream ½ part White Cacao Liqueur Fill a shaker with ice cubes. Add ingredients. Shake & strain in martini glass.
21
3 oz. COCO LOPEZ® COCONUT WATER 6-8 fresh strawberries 2 sprigs fresh mint 1 tsp sugar 1 oz. your favorite gin 3 oz. soda water muddle strawberries, mint,& sugar Add ice, gin,& COCO LOPEZ® coconut water. Shake. Strain, top soda water. Garnish fresh strawberries.
2 2/3 parts COCO LOPEZ® REAL CREAM OF COCONUT 1 1/3 parts vodka 1 1/3 parts vanilla ice cream 2/3 part almond liqueur Fill a blender with ice cubes. Add all ingredients. Blend and pour into a cocktail glass. Garnish with a cherry.
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. coconut rum 1 oz. lime juice Cola In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge.
CALYPSO LOPEZ
3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. coconut rum 3 tbs. crushed pineapple Shake & serve over ice in a hurricane glass.
COCONUT GINGER MARGARITA
22
SWIMMING POOL
16
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1/4 oz. Cream 2 oz. apple juice 3/4 oz. Vodka 1.5 oz. Rum 1/4 oz. blue curacao liqueur 1 scoop crushed ice
28 BEACH
29
4
5
GREEN DRAGON
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. Melon liqueur 1/2 cup fresh cubed honeydew melon 1 cup ice
COCO “43”
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3 oz. cranberry juice cocktail 1 oz. Licor® “43” 1 cup ice
11
12
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 4 oz. dark rum 4 oz. pineapple juice 1 oz. orange juice Shake & strain into cocktail glass. Garnish with pineapple slice.
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. tequila 3 oz. pineapple juice Serve in highball over ice, garnish with pineapple spear and cherry.
18
19 NIGHT’S WATCH CAMPFIRE
THE 3 HOUR TOUR
24
BLUE LAGOON MIMOSA LOPEZ
1-1/2 oz. COCO LOPEZ® LITE 1 oz. light rum 1-1/2 oz. pomegranate liqueur 2 oz. pineapple juice Combine ingredients, shake & pour into an old fashioned glass. Garnish with pineapple wedge.
17
23
1 oz. COCO LOPEZ® LITE 1 oz. orange juice 2 oz. Champagne Mix orange juice and COCO LOPEZ, top with champagne. Stir & serve.
COCO PAMA
COCO’S PAIN KILLER COCO LOCO (crazy coconut)
COCO LOPEZ® COCONUT WATER Don Q Oak Barrel Spiced Rum Beach Bonfire Cinnamon Bols Creme de Banana RIPE Lemon Juice Blend with ice, pour in Hurricane RIPE Pineapple Juice glass. Float blue curacao on top. Finest Call Simple Syrup
COCONUT CURE
1-1/2 oz. COCO LOPEZ® COCONUT WATER 2 oz. Beach Whiskey Island Coconut 1 oz. American Harvest Organic Vodka 1/2 oz. lemon juice 1/4 oz. simple syrup Shake & strain over ice in a rocks glass. Garnish with a lemon twist.
10
9
1 oz. COCO LOPEZ® COCONUT WATER COCO BAY BREEZE 1 oz. Cointreau 1 oz. COCO LOPEZ® 1 oz. blanco tequila REAL CREAM OF COCONUT 1 oz. fresh lime juice 1-1/4 oz. spiced rum 5-7 sliced ginger coins 3 oz. pineapple juice Add ingredients in cocktail splash cranberry juice shaker. Shake & strain in ice Blend with crushed ice. Garnish rocks glass. Garnish lime peel with pineapple spear. or candied ginger.
14
PINK PARROT PUNCH
20
8
Saturday
COCO-COLA
PRADO COLADA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 0.5 oz. Moscatel 1 oz. Amontillado Sherry 0.5 oz. Smith & Cross Rum .25 oz. Crème de banane Add ingredients ice-filled shaker & shake. Strain in ice-filled rocks glass. Garnish nutmeg & mint sprig.
Friday
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. pineapple juice 1-1/2 oz. vodka 3/4 oz. blue curacao Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. COCO LOPEZ® 1.5 oz. jameson REAL CREAM OF COCONUT .5 oz. baileys 1 oz. Irish cream 1 oz. demerara 1 oz. banana liqueur Add ingredients in shaker. In a blender, combine ingredients. Shake. Garnish roasted Serve in martini glass. Drizzle marshmallows & rosemary with chocolate syrup. sprig.
COCOLICIOUS
25
26
ISLAND LOVE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. banana rum 1 oz. cream GETAWAY COCO LOPEZ® COCONUT WATER 1 oz. coconut rum Square One Organic Basil Vodka 3 oz. pineapple juice 1 oz. raspberry juice Rhum Clement Marina Coco Rhum Agricola-Coconut liqueur Combine ingredients in blender. Dip hurricane glass in coconut Manin Yuzu shavings, pour and serve. RIPE Lime Juice
30
COLADA
COCONUT DAIQUIRI
1-1/2 oz. COCO LOPEZ® LITE 1-1/2 oz. rum 1/2 oz. lime juice Mix in blender until smooth.
PIÑA COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1-1/2 oz. light rum Mix in blender until smooth.
1/2 oz. COCO LOPEZ® LITE 1 banana 1/2 oz. Grenadine 1/4 oz. Lime Juice 6 Strawberries 1 oz. vodka 1-1/2 oz. white rum Blend ingredients together and pour into highball glass. Garnish with a strawberry.
COCO CREAMSICLE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 oz. whipped cream vodka 1 scoop orange sherbet Blend until smooth & serve. Garnish with orange wheel.
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Here’s to serving up summer fun on sunny days. HERE’S TO YOU.
Red, White & Boozy 1½ oz Tito’s Handmade Vodka 3 oz sparkling water 2 oz cranberry juice
Add Tito’s Handmade Vodka and cranberry juice to a glass with ice. Slowly pour sparkling water for a layering effect. Drop in a few blueberries and enjoy.
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July 2021 TITOSVODKA.COM
Sunday
Monday
Tuesday
Wednesday Thursday 1 TITO’S NEGRONI
1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Campari Bitters 1/2 oz. Elderflower liqueur Combine all ingredients in mixing glass with ice. Stir and pour into an old fashioned glass. Garnish with an orange peel.
5
4
TITO’S RED, WHITE & BOOZY
TITO’S AMERICAN MULE
Independence Day
11
1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. sparkling water 3/4 oz. lavender syrup 3/4 oz. lemon juice 10-15 blueberries
12
13
1-1/2 oz. TITO’S HANDMADE VODKA
TITO’S ALL-TIME FAVORITE
1-1/2 oz. TITO’S HANDMADE VODKA
4 oz. sparkling mineral water Combine Tito’s Handmade Vodka and mineral water into cocktail glass with ice. Stir and garnish with orange and lime slices.
6 Leaves of mint 1 oz. Fresh squeezed lime juice 2 Teaspoons sugar Soda water Muddle mint leaves with lime juice and sugar in a collins glass. Fill with ice and pour in Tito’s. Top with soda and stir. Garnish with a sprig of mint.
14 TITO’S
15
SUMMER HEAT
TITO’S PASSION
1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. Sparkling water 1-1/2 oz. TITO’S HANDMADE VODKA TITO’S MADRAS 1/2 oz. Lime juice 1 oz. orange-flavored liqueur 1-1/2 oz. TITO’S HANDMADE VODKA TITO’S SONIC 1 oz. fresh sour mix 4 oz. orange juice 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Agave 3 Slices cucumber 1-1/2 oz. fresh orange juice 1 oz. cranberry juice Tonic water Muddle fresh blueberries in shaker. 2 Slices jalapeño 1-1/2 oz. cranberry juice Add Tito’s Handmade Vodka and Club soda Add Tito’s Handmade Vodka, Muddle slices into shaker tin. Add Combine all ingredients in orange juice to serving glass Add Tito’s Handmade Vodka to lavender syrup, lemon juice, & Tito’s Handmade Vodka, lime juice, with ice. Stir, and top with fresh ice in glass. Top with half agave, & ice. Shake vigorously & ice. Shake & strain over fresh ice. mixing glass with ice. Shake and pour into cocktail glass. cranberry. Garnish with an tonic, half soda. Garnish with a strain in glass over ice. Garnish with Top sparkling water & garnish Garnish with a lemon spiral. orange wheel. lime wedge. a cucumber and jalapeño slice. with lemon slice & mint sprig.
18
19
20 TITO’S TOAST 21
1-1/2 oz. TITO’S HANDMADE VODKA 1/3 oz. Texas wildflower honey 1/4 oz. Freshly squeezed TITO’S Lemon juice CLASSIC COSMO TITO’S ALL 3 oz. Champagne or sparkling 1-1/2 oz. TITO’S HANDMADE VODKA AMERICAN LEMONADE 1/2 oz. Triple Sec TITO’S SCREWDRIVER White wine 1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA Combine Tito’s Handmade Vodka, Splash cranberry juice 4 oz. Lemonade honey, and lemon juice in a 4 oz. Orange juice Squeeze lime 1 Lemon slice shaker with ice. Shake, and strain Add ingredients to a shaker Combine all ingredients in mixJust add Tito’s Handmade Vodka into champagne flute. Top with with ice. Shake well, and pour ing glass with ice. Shake, strain and lemonade to a glass with ice. a splash of champagne. Garnish everything into a glass. Garnish and pour into martini glass. Stir and garnish with a lemon with lemon twist or wheel & a with an orange slice. slice or mint sprig. Garnish with a lime wedge. strawberry.
25
SMASH 27 26 TITO’S 2 oz. TITO’S HANDMADE VODKA
TITO’S STRAWBERRY MULE
1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Muddle strawberries 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Freshly squaeezed Lime juice 1 oz. Fresh lime juice 1 oz. Simple syrup OR 1 tsp sugar 2 oz. Ginger beer Muddle strawberries and fresh Combine all ingredients in a lime juice in a shaker. Add ice cocktail shaker. Shake vigorand Tito’s Handmade Vodka, and ously and strain into a chilled shake. Pour mixture into a chilled cocktail glass. Garnish with a copper mug with ice. Top off with lime wheel. ginger beer and enjoy!
TITO’S CLASSIC GIMLET
5 Grapes 1 Slice serrano pepper 1 Lime wedge 1 Sugar cube Dash of orange bitters Muddle all ingredients in a cocktail shaker. Add ice, shake well and pour everything, including the ice, into a glass. Garnish with slice of serrano pepper and a lime wedge.
Saturday 2 3
TITO’S CLASSIC MARTINI
3 oz. TITO’S HANDMADE VODKA 1/2 oz. (or less) of Dry vermouth Combine ingredients and ice in a cocktail shaker. Shake, or stir, and strain into chilled martini glass. Garnish with 3 olives or lemon rind twist.
9
MO-TITO
1-1/2 oz. TITO’S HANDMADE VODKA
1/2 oz. Elderflower liqueur 1-1/2 oz. Grapefruit juice 1-1/2 oz. TITO’S HANDMADE VODKA Top with club soda 3 oz. Ginger beer Combine Tito’s Handmade 1/2 oz. Fresh lime juice Vodka, elderflower liqueur, and 1 Lime slice, garnish juice in a cocktail shaker with Add all ingredients to a Tito’s ice. Shake well & strain over Copper Mug with ice. Stir and ice. Top with soda. Garnish garnish with a lime slice. with mint sprig.
8
7
TITO’S TEXAS SIPPER
1 1/2 oz. TITO’S HANDMADE VODKA 3 oz. Sparkling water 2 oz. Cranberry juice 5 Blueberries, garnish Add Tito’s Handmade Vodka & cranberry juice to glass with ice. Slowly pour sparkling water for a layering effect. Drop a few blueberries & enjoy.
TITO’S BLUEBERRY BLOOM
6
Friday
16
3/4 oz. Triple Sec 1/4 oz. Simple syrup Fresh mint Combine all ingredients in mixing glass with ice. Shake, strain and pour into a sugar rimmed cocktail glass. Garnish with lemon wheel.
3 oz. Iced tea 3 oz. Lemonade 1 Lemon slice Just add raspberry-infused Tito’s Handmade Vodka, lemonade, and tea to a collins glass over ice. Stir and garnish with a lemon slice.
1-1/2 oz. raspberry-infused
1-1/2 oz. TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA
17
TITO’S WATERMELON INFUSION
TITO’S BLOODY MARY
750 ml. TITO’S HANDMADE VODKA
1-1/2 oz. TITO’S HANDMADE VODKA 1 medium watermelon, cube
3-4 oz. your favorite Bloody Mary mix Combine with ice & shake well & pour into highball glass. Garnish ideas: Celery, olives, dill pickles, pickled green beans, lemon, parsley, bacon.
23
Cut watermelon into cubes and add to a resealable jar. Fill with Tito’s Handmade Vodka and store in a cool, dark place. Let sit for 4-5 days and remove fruit when desired flavor is reached.
24
TITO IMBIBES
28 TITO’S RASPBERRY29 LEMONADE & TEA
10
TITO’S GARDEN PARTY
1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. Cold brew coffee 1/2 oz. Coffee liqueur 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Hazelnut liqueur 3/4 oz. Campari liqueur Splash unsweetened almond milk 1 oz. fresh orange juice Shake Tito’s Handmade Vodka, 3/4 oz. fresh sweet & sour cold brew coffee & hazelnut & Combine all ingredients in mix- coffee liqueurs in cocktail shaker. ing glass with ice. Shake, strain Pour into tall glass over ice, top with splash of unsweetened and pour into martini glass. almond milk, & swizzle ‘til frosty. Garnish with burnt orange.
TITO’S FRESH MINT LEMONDROP
1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. Fresh squeezed lemonade 2 oz. Iced Tea Pour Tito’s Handmade Vodka into a glass over ice, add Lemonade and Iced tea. Stir, and enjoy!
1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Lemon juice TITO’S GREYHOUND 3/4 oz. Simple syrup 1-1/2 oz. TITO’S HANDMADE VODKA Club soda 3 oz. Grapefruit juice Combine Tito’s Handmade Vodka, Pour Tito’s Handmade Vodka lemon juice and syrup in a collins over ice, fill with grapefruit glass. Top with club soda. Garnish juice. Garnish with a sprig of with 2 lemon wheels and sprigs rosemary. of rosemary and thyme.
22
TITO’S APERITIF MARTINI
TITO’S HALF TIME
TITO’S SALTY MULE
1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. Ginger beer 1 oz. Grapefruit juice 1/2 oz. Lime juice Add all ingredients to a salted-rim Tito’s Copper Mug with ice. Stir and garnish with a lime slice.
30
TITO’S CUCUMBER LEMONADE
1 liter TITO’S HANDMADE VODKA 1 Cucumber Lemonade Chop up a whole cucumber and add to Tito’s Handmade Vodka. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
31 TITORITA
1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Orange liqueur 1-1/2 oz. Lemon juice 1/2 oz. Simple syrup Combine all ingredients in mixing glass with ice. Shake, strain, and pour into martini glass. Garnish with lime wedge.
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GREAT OLE SMOKY TASTE FOR THEM
EASIER POURS FOR YOU OUR NEW 1-LITER BOTTLES LET YOU POUR FASTER AND WITH LESS WASTE
Now available for our top-selling flavors Shine Responsibl�®
©2020 Ole Smoky Distillery, LLC, Gatlinburg, TN All Rights Reserved. OLE SMOKY, OLE SMOKY TENNESSEE MOONSHINE and SHINE RESPONSIBLY are registered trademarks of Ole Smoky Distillery, LLC.
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August 2021 OLESMOKY.COM
Sunday
1
Monday
2
BLACKBERRY SANGRIA
BLACKBERRY LEMONADE
2.5 oz. OLE SMOKY BLACKBERRY MOONSHINE 2.5 oz. Lemonade “Shine Responsibly®”
8 LIGHTNIN’ MARGARITA
15
1.5 oz. OLE SMOKY BLACKBERRY MOONSHINE 4.5 oz. Blueberry Energy Drink “Shine Responsibly®”
9
2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE 4 oz. Bloody Mary Mix Ole Smoky Moonshine Pickle Spear “Shine Responsibly®”
16
FILTHY MARTINI
1.5 oz. OLE SMOKY MOONSHINE Pickle juice “Shine Responsibly®”
1 oz. OLE SMOKY MOONSHINE Pickle juice 1.5 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE OLE SMOKY MOONSHINE Pickle Spear “Shine Responsibly®”
22
23
PICKLE BACK
Wednesday Thursday 3 4 5
BLACK AND BLUE BOMB
2 oz. OLE SMOKY BLACKBERRY MOONSHINE 3 oz. Red Wine of choice Splash of Orange Juice Fill with fruit pieces “Shine Responsibly®”
BLOODY MARY
2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE .75 oz. Lime Juice .25 oz. Simple Syrup 1 oz. Triple Sec “Shine Responsibly®”
Tuesday
BLACKBERRY SELTZER 1.5 oz. OLE SMOKY BLACKBERRY MOONSHINE Lime Hard Seltzer “Shine Responsibly®”
10 FROZEN LIGHTNIN’ LEMONADE
1.5 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE 2.5 oz. Lemonade Blended with Ice “Shine Responsibly®”
17
1.5 oz. OLE SMOKY HUNCH PUNCH MOONSHINE .75 oz. Lime Juice .75 oz. Grenadine Top with Lemon Lime Soda “Shine Responsibly®”
18
STRAWBERRY MARGARITA
STRAWBERRY SHORTCAKE
2 oz. OLE SMOKY STRAWBERRY MOONSHINE .5 oz Sour Mix Top with Lemon Lime Soda “Shine Responsibly®”
2.5 oz. OLE SMOKY APPLE PIE MOONSHINE 2.5 oz. Ginger Ale Splash of Lime Juice “Shine Responsibly®”
2 oz. OLE SMOKY STRAWBERRY MOONSHINE .75 oz. Lime Juice .25 oz. Simple Syrup 1 oz. Triple Sec “Shine Responsibly®”
24
FROZEN PUNCHING BULL
1.5 oz. OLE SMOKY HUNCH PUNCH MOONSHINE 3 oz. Lemonade .25 oz. Lemon Lime Soda .25 oz. Cranberry Juice “Shine Responsibly®”
1.5 oz. OLE SMOKY HUNCH PUNCH MOONSHINE 4.5 oz. Tropical Energy Drink Top with Lemon Lime Soda “Shine Responsibly®”
19
20
STRAWBERRY LEMONADE
14 PICKLE BLOODY MARY 2 oz. Juice from OLE SMOKY MOONSHINE PICKLES 3 oz. Bloody Mary Mix Ole Smoky Moonshine Pickle Spear “Shine Responsibly®”
21
SALTY CARAMEL SOUR SALTY CARAMEL LIT 3 oz. OLE SMOKY SALTY CARAMEL WHISKEY 1.5 oz. Lemon Juice 1 tbsp. Caramel Sauce (optional) “Drink Responsibly”
1.5 oz. OLE SMOKY STRAWBERRY MOONSHINE 3 oz. Fresh Lemonade “Shine Responsibly®”
25
1.5 oz. OLE SMOKY APPLE PIE MOONSHINE Cranberry Hard Seltzer “Shine Responsibly®”
13
HUNCH PUNCH COOLER
7
APPLE PIE SELTZER
1.5 oz. OLE SMOKY APPLE PIE MOONSHINE Cider Beer “Shine Responsibly®”
12
Saturday
6
APPLE PIE BOILERMAKER
APPLE GINGER
11 CHERRY LIMEADE
Friday
26
27
2 oz. OLE SMOKY SALTY CARAMEL WHISKEY 3 oz. Sour Mix Top with Cola “Drink Responsibly”
28
FROZEN BUSHWACKER 1.5 oz. OLE SMOKY SALTY CARAMEL WHISKEY 1 oz. OLE SMOKY MOUNTAIN JAVA MOONSHINE .5 oz. Cream of Coconut .5 oz. Milk Blended with ice “Drink Responsibly” “Shine Responsibly®”
29
MANGO HABANERO MARGARITA 1.5 oz. OLE SMOKY MANGO HABANERO WHISKEY 3 oz. Margarita Mix .5 oz. Orange Juice “Drink Responsibly”
30
MANGO HABANERO BLOODY MARY
1.5 oz. OLE SMOKY MANGO HABANERO WHISKEY 3 oz. Bloody Mary Mix Splash of Hot Sauce (Optional) “Drink Responsibly”
HEAT WAVE
1.5 oz. OLE SMOKY MANGO HABANERO WHISKEY 2 oz. Pineapple Juice .5 oz. Lemon Lime Soda .25 oz. Grenadine (Optional) “Drink Responsibly”
PB&J SHOT
.75 oz. OLE SMOKY PEANUT BUTTER WHISKEY .75 oz. Ole Smoky Blackberry Moonshine “Drink Responsibly” “Shine Responsibly®”
PEANUT BUTTER OLE FASHIONED PB&J 1.5 oz. OLE SMOKY PEANUT BUTTER WHISKEY .5 oz. Ole Smoky Blended Whiskey 4 dashes bitters “Drink Responsibly”
1.5 oz. OLE SMOKY PEANUT BUTTER WHISKEY 1 oz. Raspberry Liqueur 2 oz. Half & Half “Drink Responsibly”
31 PEACH WHISKEY SMASH
2 oz. OLE SMOKY PEACH WHISKEY 1 oz. Simple Syrup Muddled peach slices and mint 1.5 oz. OLE SMOKY PEACH WHISKEY PEACH LEMONADE 1.5 oz. OLE SMOKY PEACH WHISKEY leaves 2 oz. Sweet Tea 2 oz. Lemonade Splash of Soda Water “Drink Responsibly” “Drink Responsibly” “Drink Responsibly”
BACKYARD TEA
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September 2021 OURNICHE.COM
Sunday
Monday
Tuesday
Wednesday Thursday 1 2 THE GREY WOLF
2 oz. HATOZAKI FINEST WHISKY ¼ oz. Demerara syrup ½ tsp. Benedictine 1 ½ oz. HATOZAKI FINEST WHISKY ½ tsp. plum vinegar 1 dash Angostura Bitters Top with tonic or club soda Build ingredients over ice. Top Pour ingredients over ice in highball glass. Garnish with a with grapefruit oil. Garnish with a grapefruit peel. lemon peel.
THE CLASSIC HIGHBALL
6
5
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9
8
BLOOD AND SAND
¾ oz. HATOZAKI FINEST WHISKY ¾ oz. Schladerer Kirschwasser Cherry Brandy ¾ oz. sweet vermouth ¾ oz. orange juice Shake ingredients over ice. Strain into chilled glass. Garnish with an orange peel.
12
THE GODFATHER
1 ½ oz. HATOZAKI SMALL BATCH WHISKY ½ oz. amaretto liqueur Build ingredients in glass over ice. Stir well.
Labor Day
13
2 oz. HATOZAKI SMALL BATCH WHISKY 1 oz. sweet vermouth 1 dash orange bitters Stir ingredients over ice.
14
FALL CIDER
1 oz. HATOZAKI FINEST WHISKY 1 oz. Apple Cider Build ingredients in champagne flute. Top with champagne.
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20
1 ½ oz. HATOZAKI FINEST WHISKY 1 oz. pineapple juice ½ oz. ginger simple syrup ½ oz. lemon juice Shake ingredients over ice. Pour into glass and top with tonic water. Garnish with mint leaves.
21
TODAY’S OFFERING
WARM TIDINGS
2 oz. HATOZAKI FINEST WHISKY 1 oz. Barenjager Honey Liqueur 1.2 oz. Lemon Juice Green Tea Build ingredients in a glass and garnish with a cinnamon stick.
26
STRAWBERRY SAMURAI
2 oz. HATOZAKI FINEST WHISKY 1 oz. strawberry syrup ½ oz. rice wine vinegar 1/4 oz. Strega 3 drops cardamom bitters Shake ingredients over ice. Garnish with a strawberry.
15
MAPLE TREE
½ oz. HATOZAKI WHISKY 1 ½ oz. rum ¾ oz. fresh lemon juice ½ oz. maple syrup Shake ingredients over ice. Strain into coupe glass. Garnish with a lime wheel.
27
FALL CITRUS SHRUB
1 ½ oz. HATOZAKI FINEST WHISKY 1 ½ oz. Early Grey Tea ¾ oz. lemon juice ½ oz. Drambuie ¼ oz. Suze 2 dashes Angostura Bitters Build ingredients into a collins glass. Top with ginger ale. Garnish with a lemon peel.
28
UMESHU HIGHBALL
1 ½ oz. HATOZAKI FINEST WHISKY 2 oz. HATOZAKI FINEST WHISKY 1 oz. Akashi Tai Shiraume Ginjo Umeshu Plum Sake 1 oz. Clementine Shrub Top with tonic or club soda 3 dashes cocoa tea bitters Combine ingredients over ice Pour ingredients over ice in and stir. Garnish with a dried highball glass and stir well. Garnish with a lemon peel. orange slice.
KIMIO’S SPECIAL
2 oz. HATOZAKI FINEST WHISKY 1 oz. freshly squeezed lemon juice 1 oz. Barenjager Honey Liqueur ½ oz. egg white Shake all ingredients with ice. Strain back into shaker and DRY shake (without ice). Strain into ice-filled glass and garnish with an orange or lemon peel.
10
1 ½ oz. HATOZAKI FINEST WHISKY 1 oz. lemon juice 1 oz. simple syrup ¾ oz. peach brandy RUSTY NAIL ¼ oz. rum 1 ½ oz. HATOZAKI Shake ingredients over ice. SMALL BATCH WHISKY Strain into old-fashioned glass ¾ oz. Drambuie Build ingredients in old-fash- filled with ice. Garnish with a ioned glass over ice. Stir well. lemon wheel.
16
TROPICAL DELIGHT
SMOKE AND HONEY
1 ½ oz. HATOZAKI FINEST WHISKY ½ oz. Cynar ¼ oz. Barenjager Honey Liqueur 2 dashes orange bitters 2 dashes Angostura Bitters Build ingredients over ice and stir. Garnish with cherries.
THE HIGHLANDER
THE FINEST SOUR
Saturday 3 4 BOULEVARDIER
1 oz. HATOZAKI SMALL BATCH 1 oz. sweet vermouth 1 oz. Campari Combine all ingredients in a mixing glass with ice. Stir well and strain into a chilled rocks glass.Garnish with an orange twist.
11
SO LONG SWEET SUMMER
GOLD MINE
½ oz. HATOZAKI FINEST WHISKY ½ oz. sweet sherry 1 tsp. egg white ½ oz. herbal liqueur 1 oz. lime juice Shake ingredients over ice. Strain into old-fashioned glass over ice. Top with lemonade. Garnish with an orange slice and a cherry.
Friday
17
1 ½ oz. HATOZAKI WHISKY ¾ oz. vermouth ¾ oz. Bepi Tosolini Amaro Build ingredients over ice. Garnish with a grapefruit twist.
3 oz. HATOZAKI FINEST WHISKY 2 oz. beet juice 1 ½ oz. lemon juice 2 oz. ginger liqueur Shake ingredients over ice. Strain into coupe glass.
22
23
2 oz. HATOZAKI FINEST WHISKY 1 oz. sweet vermouth ¼ oz. dry vermouth 1 dash lavender bitters 2 dashes bitters Stir ingredients. Garnish with a sage leaf.
18
GINGER WHISKY
PENICILLIN
THE CURE-ALL
ROB MANHATTAN
1 ¾ oz. HATOZAKI FINEST WHISKY ¼ oz. Hatozaki Small Batch Whisky ¾ oz. fresh lemon juice ¾ oz. honey ginger syrup Shake all ingredients over ice & strain into rocks glass.
24
2 oz. HATOZAKI FINEST WHISKY 1 tbsp. lime juice 6 oz. Barritt’s Ginger Beer Pour whisky and lime juice into highball glass filled with ice. Top with ginger ale or ginger beer. Garnish with a lime wedge.
25
RUBY JAPAN
1 ½ oz. HATOZAKI FINEST WHISKY 1 oz. fresh red beet juice ¾ oz. Barenjager Honey ORANGE MOON 2 oz. HATOZAKI FINEST WHISKY Liqueur ¾ oz. fresh lemon juice ¾ oz. sweet vermouth Shake over ice. Strain into dash orange bitters glass. Garnish with a lemon dash absinthe twist and a sprig of fresh Shake ingredients over ice. tarragon. Strain into cocktail glass.
29 DRAGON’S BREATH
1 ¾ oz. HATOZAKI SMALL BATCH WHISKY ½ oz. Cynar ¾ oz. black tea ¼ oz. lemon juice 2 dashes cardamom bitters Shake over ice. Strain into a teacup.
30
ROB ROY
1 ½ oz. HATOZAKI FINEST WHISKY ¾ oz. sweet vermouth 2 dashes of bitters Build ingredients over ice. Stir well. Garnish with a maraschino cherry.
SMOKY MARTINI
1 oz. HATOZAKI FINEST WHISKY 2 oz. gin Shake ingredients over ice. Strain into chilled martini glass. Garnish with a lemon twist.
THE DRAGON
1 ½ oz. HATOZAKI FINEST WHISKY ½ oz. dry vermouth ¼ oz. mint liqueur 1 oz. lemonade Build ingredients in old fashioned glass filled with ice. Stir well.
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IS ER IS COV COV E R
CARAJILLO 43 CARAJILLO 43
TM
ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL. PRODUCT OF SPAIN. ALWAYS DRINKBY RESPONSIBLY. LICOR 43 ZAMORA LIQUEUR, COMPANY 31% ALC. VOL. PRODUCT SPAIN. PRODUCED DZ LICORS S.L. 2020 USA, DALLAS,OF TEXAS THE NUMBER ONE SOURCEBY & DZ AUTHORITY AND ON bartender.com PRODUCED LICORS S.L. ON 2020BARTENDING ZAMORA COMPANY USA,PREMISE DALLAS, TEXAS
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October 2021 LICOR43.COM
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday 1 2
PISCO SOUR 43
4
3
5 SAGE ADVICE
1.5 oz. LICOR 43 1 oz. Yellow Rose Premium Translation “very hot or big American Whiskey hot one” THE OLD ROSE BATIDA 43 1 oz. Lime 1 oz. LICOR 43 .5 oz. LICOR 43 1 oz. LICOR 43 .5 oz. Averna 2 oz. Hot Water 2 oz. Yellow Rose 1.5 oz. Fogo Silver Cachaca 3 Sage Leaves 1.5 oz. Fogo Premium Aged Premium American Whiskey 1 oz. Unsweetened Coconut Milk Shake and Strain Cachaca 2 dashes Angostura Bitters .5 oz. Lime Juice Glassware: Coupe .5 oz. Lemon 2 dashes Orange Bitters Shake and strain. Serve on Garnish with a cinnamon stick Crushed ice. Garnish with grated Stir and serve on the rocks with Garnish: Sage Sprig with Mini Clothespin nutmeg. and star of anise. an Orange Twist.
QUENATÃO 43
11
10
BLACK BERRY CLUB
ART BASIL
1 oz. LICOR 43 2 oz. Yellow Rose Premium American Whiskey .75 oz. Lemon Juice .75 oz. Passionfruit Puree Clap of basil Shake and Strain into a rocks glass. Add a Lolea #1 Float. Garnish with Basil Sprig.
.75 oz. LICOR 43 4 blackberries muddled 2 oz. Yellow Rose Premium American Whiskey .75 oz. Lemon Shake and double strain. Add egg white into separate tin and dry shake egg white. Garnish with 3 Blackberries.
17
.5 oz. LICOR 43 2 oz. Yellow Rose Premium American Whiskey infused with Coffee grind Beans 2 dashes Chocolate Bitters 2 dashes Orange Bitters Stir and serve on a big rock with an ice impression.
1 oz. Mezcal 1 oz. Espresso Light dried Rose petals on fire on a slab of wood and smoke glass. Turnover at table and pour Carajillo into glass. Shake and serve on the rocks with a flower for garnish.
25
24/31 1.5 oz. LICOR 43 1.5 Espresso or Cold Brew Pour Licor 43 over ice in a glass. Float espresso by gently pouring over the back of a bar spoon. This cocktail can be served shaken or Layered.
Halloween
12
RING MY BELL
1.5 oz. LICOR 43 1 oz. Tangerine 1 oz. Lime 1 oz.Fresh Ginger Juice 1.5 oz. bell pepper juice 2 oz. Reposado Shake and serve in a Cantarito Mug. Garnish with Orange Twist.
18
THE OAXACAN THE BARREL AGED OLD FASHION COFFEE OLD FASHION 1 oz. LICOR 43
THE CARAJILLO
7
6
THE SPANISH OLD FASHION
.5 oz. LICOR 43 2 oz. Reposado 3 dashes Mole or Chocolate Bitters Stir all ingredients in a mixing tin and pour over a large ice cube. Garnish with Edible Gold.
19
13
VERONA SUNSET READY & RARIN’ TO GO .5 oz. LICOR 43 2 oz. Yellow Rose Premium American Whiskey .25 oz. Amaro Nonino 2 dashes BBQ Bitters 3 dashes Fire Bitters Stir and serve on a big rock. Garnish with orange twist.
14
.5 oz. LICOR 43 1.5 oz. Yellow Rose Premium American Whiskey .75 oz. Lime Juice .5 oz. Pineapple Juice .5 oz. Yellow Chartreuse 2 dashes Angostura Bitters Shake and strain into a rocks glass.Garnish with a dehydrated pineapple wheel.
.5 oz. LICOR 43 1.5 oz. Fogo Silver Cachaca 1 oz. Lemon Juice .5 oz. Aperol .5 oz. Liber & Co Passionfruit Syrup Shake and strain into a wine glass with rocks. Top with Prosecco and garnish with a mint sprig.
9
BEARLY SURVIVED
.75 oz. LICOR 43 2 oz. Yellow Rose Premium American Whiskey 1 oz. Apple Juice .75 oz. Lemon .5 oz. Honey Syrup Shake and strain into bear mug. Top off with soda. Garnish with sliced apples and mint.
15 THE 1-4-3
16
22
23
THE BERRY NICE CARAJILLO
21
20
SUMMER IN THE CITY
1 oz. LICOR 43 Mint clap .5 oz. Martin Millers Gin .25 oz. Lemon 1 oz. LICOR 43 .5 oz. Amaro Cio Ciaro .5 oz. Tangerine Juice 1 oz. Martin Miller’s Gin .75 oz. Lemon Juice .5 oz. Pineapple 1 oz. Montenegro Amaro 2 dashes Cinnamon Tincture 2 oz. Martin Miller’s Gin Stir in a mixing glass for 30 3 oz. Cold Brew Coffee seconds. Serve on a large ice Shake and serve in an empty Shake and Strain into a mug cube in a Bucket Glass. Garnish: glass and garnish with an and garnish with a lemon twist. Orange wheel with a flower ice pop.
26
1 oz. LICOR 43 .5 oz. Lemon Juice .5 oz. Pineapple Juice 1 oz. Coconut water 2 oz. Double Cross Vodka Shake and serve on the rocks. Garnish with 2 pineapple leaves.
8
FUN IN THE SUN
(CODE FOR I LOVE YOU) 1 oz. LICOR 43 1 oz. LICOR 43 1.5 oz. Double Cross Vodka SURF’S UP CARAJILLO 3 Muddled Blackberries 2 dashes bitter cube “Cora.5 oz. coffee infused Campari THE COCO CARAJILLO 1.5 oz. LICOR 43 zon” Bitters .5 oz. Mahina Coco Liqueur .25 Demerara Syrup 1 oz. LICOR 43 .75 oz. Cold Brew Coffee .5 oz. Espresso 4 dashes Vanilla Extract Express 1 oz. Coconut Rum 3 drops Coffee & Cocoa Bitters 1.25 oz. Pierre Ferrand 1840 with an Orange Peel 2 oz. Espresso Shake and Strain into a vintage Cognac (Topped with Coconut, Shake and strain over rocks. Hard Shake for foamy coupe, serve over a large cube. Licor 43, meringue whipped Top with Licor 43 Cream consistency cream) Sprinkle Coarse Sea Salt in (2 oz. heavy cream, 1 oz. LICOR Serve over Crushed Ice in a Wine Glass Garnish with a Sprig foam. Garnish with a cinnamin Garnish with Blackberry and 43, .5 oz. Demerara) Mint Sprig. stick. Garnish with a cinnamon stick. of Rosemary.
AROUND THE WORLD THE INTERNATIONAL 1 oz. LICOR 43 NEGRONI
SHAKE SENORA
1 oz. LICOR 43 1.5 oz. Fogo Silver Cachaca 1 oz. Lime Juice 1 egg white Dry shake than add 2 cubes to the tin and shake vigorously and strain into a coupe. Garnish with 4 dashes of angostura bitters and swirl into hearts.
27
THANK YOU SO MATCHA
1 oz. LICOR 43
2 oz. Matcha Infused Double Cross Vodka 1 oz. Lime Juice Clap of Mint Shake and Double strain into a rocks glass.
28
RUM-OR HAS IT
1 oz. LICOR 43 1 oz. Rum 1 oz. Lime 3 Muddled Blackberries 3 pieces Cilantro Shake and strain into a Zombie Glass. Garnish with Blackberry and a Cilantro Sprig.
1 oz. LICOR 43 1.5 oz. Selva Rey Cacao 1 oz. Lemon A clap of mint Bar spoon of Green Chartreuse Garnish with a mint sprig.
29
30 DARK & TWISTED
THE VANILLA CHAI MULE
.75 oz. LICOR 43 2 oz. Vanilla Chai Tea infused Double Cross Vodka 1 oz. Lime Juice 1 sprig Rosemary Shake and Strain into a rocks glass. Top with Ginger Beer. Garnish with a sprig of Rosemary.
UPTOWN FUNK
LIME IN THE COCONUT 1 oz. LICOR 43
Mint Clap 1.5 oz. coconut water 1 oz. Lime 2 oz. Rum Shake and serve in a coconut.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
.75 oz. Activated Charcoal Infused LICOR 43 2 oz. Double Cross Vodka 1 oz. Lime Juice .5 oz. Blood Orange Puree Shake and Strain into a Champagne Flute. Garnish with dehydrated charred Lime Wheel.
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Find your flavor with complimentary samples visit perfectpuree.com/bartender Samples are complimentary for food & beverage professionals only.
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November 2021 PERFECTPUREE.COM
Sunday
Monday BLACK CURRANT KIR ROYALE
1
1/4 oz. THE PERFECT PURÉE BLACK CURRANT 1 oz. vodka sparkling wine 1/2 oz. agave nectar 1/2 oz. lemon juice Combine Black Currant Puree & ingredients (except sparkling wine) into a Boston Shaker. Add ice & shake vigorously for 10 seconds. Double strain & pour into a champagne flute. Add sparkling wine.
PEACH GINGER JULEP
8
7
Tuesday
Wednesday Thursday Friday Saturday JALAPEÑO 4 CACTUS FRUIT 5 6 2 POMEGRANATE 3 RED MICHELADA SIDECAR
1/2 oz. THE PERFECT PURÉE POMEGRANATE 1 oz. premium cognac 1/2 oz. orange liqueur 6 oz. THE PERFECT PURÉE 1 oz. simple syrup BLOOD ORANGE 2 tbsp. THE PERFECT PURÉE GINGER 3/4 oz. fresh lemon juice 1 egg white 32 oz. unsweetened tea Dash of orange bitters 6 oz. simple syrup Combine all ingredients with ice Shake well over ice and strain in a pitcher and stir. Serve in an into a martini glass. Garnish with a sprig of thyme. ice filled glass.
BLOOD ORANGE GINGER ICE TEA
MANNY’S SHANDY
9
1 oz. THE PERFECT PURÉE 1 oz. THE PERFECT PURÉE WHITE PEACH PEACH GINGER 2 oz. ale or lager beer 1-1/2 oz. bourbon 2 oz. apple cider GARDEN OF EDEN 2 oz. THE PERFECT PURÉE PEAR 1/2 oz. fresh lemon juice 3/4 oz. lemon juice 2 oz. THE PERFECT PURÉE 1 sprig mint 1/2 oz. simple syrup GREEN APPLE 2 dashes bitters dash of nutmeg powder 8 oz. ginger ale Club soda In a mixing glass combine all Combine Pear Puree and Apple ingredients with ice except Combine ingredients with ice except club soda, shake & serve Puree in a glass. Add ginger beer, shake and serve over the ale. Stir vigorously to combine. rocks, top with beer. Serve in in double old fashion glass. Pour into an ice-filled glass. Top with club soda. Garnish a Collins glass. Garnish with Serve. with mint. lemon slice.
14
PEACH GINGER BELLINI
1 oz. THE PERFECT PURÉE PEACH GINGER Champagne Add Peach Ginger blend to Champagne flute, top with Champagne. Garnish with lemon peel and peach slices.
WARM AND TOASTY
15
1-1/2 oz. THE PERFECT PURÉE CRANBERRY 1 1/2 oz. bourbon 5 oz. hot apple cider Whipped cream Dash of cinnamon powder In a coffee mug, combine hot apple cider, cranberry puree and bourbon. Stir and top with whipped cream and cinnamon powder. Garnish with apple slice and orange peel.
HARD 22 21 BRAVE TODDY
1/8 oz. THE PERFECT PURÉE GINGER 1/2 barspoon THE PERFECT CITRUS PEARTINI PURÉE MANDARIN/TANGERINE 1-1/2 oz. THE PERFECT PURÉE PEAR 1 oz. Scotch 1/2 oz. THE PERFECT PURÉE 1/4 oz. clover honey MANDARIN TANGERINE 3 oz. very hot water 1 1/2 oz. Gin Cinnamon 1/4 oz. simple syrup Star anise Combine all ingredients into a Cloves mixing glass with ice. Shake In a coffee mug or brandy with a Boston Shaker and strain snifter, combine ingredients and stir. into a martini glass. Serve.
28 OAK SPICE EGGNOG
1/2 oz. THE PERFECT PURÉE ORANGE ZEST 1-1/2 oz. spiced rum 1 oz. Mexican Rompope 1 oz. almond milk 1 oz. coffee In a mixing glass, add all the ingredients and ice. Shake and serve up, garnish with more orange zest & nutmeg powder.
WINTER SHANDY
29
1 oz. THE PERFECT PURÉE OF NAPA VALLEY MANDARIN TANGERINE 1 bar spoon THE PERFECT PURÉE OF NAPA VALLEY GINGER 1/2 stout beer 1/2 lemonade In a beer glass, combine Mandarin/Tangerine & Ginger Puree. Stir & top with cold lemonade & cold Guinness. Garnish with a tangerine wheel & ginger.
16
POMEGRANATE MAI TAI
1/2 oz. THE PERFECT PURÉE RED JALAPEÑO Mexican lager beer 1/2 oz. fresh lime juice 2 oz. sweet & sour 3 dashes of Maggi sauce In cocktail shaker, combine all ingredients with ice except beer. Shake well & serve on the rocks. Add beer & rim with salt. Garnish lime & tamarind candy.
SOUR 10 CHIPOTLE MARGARITA 11
3/4 oz. THE PERFECT PURÉE 2 oz. THE PERFECT PURÉE CHIPOTLE SOUR POMEGRANATE 1 1/2 oz. Tequila 1 oz. light rum 3/4 oz. agave nectar 1 oz. amaretto 1 tsp. The Perfect Purée Key Lime 3/4 oz. fresh lime juice Combine ingredients into a 2 oz. pineapple juice mixing glass. Add ice and shake Orange slice Combine ingredients with ice in vigorously. Strain and serve a cocktail shaker and shake vig- over the rocks into a chipotle orously. Strain into chilled collins salt-rimmed glass. Garnish glass half filled with crushed ice. with a lime. Garnish with orange slice.
17
Veteran’s Day
18
REFRESHER
1 oz. THE PERFECT PURÉE PRICKLY PEAR 2 oz. grapefruit juice 3/4 oz. fresh lime juice 3/4 oz. simple syrup In a cocktail shaker combine all ingredients with ice and shake. Serve on the rocks and garnish with prickly pear and lime twist.
12
LA ROJITA
3/4 oz. THE PERFECT PURÉE RED JALAPEÑO 1 1/2 oz. Silver Tequila 3/4 oz. Orange Curacao 3/4 oz. lime juice 1 oz. simple syrup Combine all ingredients with ice. Shake, and serve on the rocks with a chili salt rim. Garnish with lime and a red jalapeño slice.
WINTER BLACKBERRY GINGER MARGARITA
RASPBERRY YUZU MOJITO
24
1 oz. THE PERFECT PURÉE YUZU LUXE SOUR 1/2 oz. THE PERFECT PURÉE RED RASPBERRY 1-1/4 oz. light rum 1/2 oz. lime juice 1 sprig of mint muddle
THE PILGRIM
25
1 oz. THE PERFECT PURÉE CRANBERRY 1-1/2 oz. Scotch Whiskey 2 oz. pineapple juice 3/4 oz. fresh lime juice 3/4 oz. simple syrup 3 dashes walnut bitters In a mixing glass combine all the ingredients, add ice and shake In mixing glass, muddle mint. vigorously. Serve up in a chilled Add rest of ingredients, except martini glass. Garnish with a soda water, with ice. Shake & serve over rocks, add soda water, pinch of nutmeg powder. Thanksgiving garnish mint & lime wheel.
13
HIBISCUS THAI BASIL LEMONADE HIBISCUS PALOMA 1 oz. THE PERFECT PURÉE SWEET HIBISCUS 1 oz. THE PERFECT PURÉE THAI BASIL & BLACK PEPPER Lemonade In a glass add the ingredients, top with ice and stir. Garnish with lemon wheel.
BLISS
19
1-1/2 oz. THE PERFECT PURÉE CARMELIZED PINEAPPLE ORANGE ZEST 1 oz. gin BLOOD ORANGE 1/2 English cucumber, cubed NEGRONI PASSION PALMER 1 barspoon THE PERFECT PURÉE 1 oz. THE PERFECT PURÉE MIMOSA 1/4 oz. simple syrup 1 oz. THE PERFECT PURÉE ORANGE ZEST EL CORAZON 2 oz. club soda BLOOD ORANGE 1-1/2 oz. gin 1/4 oz. simple syrup Combine cucumber, Carmelized 1/2 oz. campari Half iced tea and half lemonade 5 oz. champagne Pineapple & simple syrup into 1/2 oz. vermouth In a mixing glass combine all Add Blood Orange concentrate mixing glass & muddle. Add gin to a wine glass, or champagne & ice & mix gently. Pour into Combine ingredients into a ingredients with ice, shake mixing glass with ice. Shake, and serve over the rocks into a flute. Gently add champagne, old fashioned glass & top with double strain and serve up, tall glass. Garnish with a lime pouring carefully to avoid foam- soda. Garnish cucumber peel up. Stir gently to combine. garnish with orange zest. wedge and lemon wheel. wrapped pineapple wedge.
23
CHERRY MARTINI
1 oz. THE PERFECT PURÉE CHERRY 1 oz. gin 1/2 oz. simple syrup Add all ingredients into a cocktail shaker with ice. Shake vigorously and strain into a martini glass.
26
1/2 oz. THE PERFECT PURÉE SWEET HIBISCUS 1/2 oz. THE PERFECT PURÉE KEY LIME 1 oz. Tequila 1/2 oz. Elderflower Liqueur Combine all ingredients, top with squirt. Add a pinch of salt.
20
PEACH GINGER SHANDY
1 oz. THE PERFECT PURÉE PEACH GINGER IPA Beer 3 oz. lemonade Combine Peach Ginger and lemonade, top with IPA beer, serve in a beer glass. Garnish with a lemon slice.
27
MOONSHINE SANGRIA RED RASPBERRY 2 oz. THE PERFECT PURÉE GIMLET RED SANGRIA 1 oz. Moonshine 1/2 oz. honey syrup 1 oz. lemon juice 2 oz. club soda In a mixing glass combine all ingredients with ice except club soda & shake. Serve over rocks & top with soda. Garnish with freshly chopped fruit.
30
1/2 oz. THE PERFECT PURÉE RED RASPBERRY 1 oz. vodka 1/2 oz. fresh lime juice 3/4 cup cubed ice lime wedges for garnish Combine all ingredients, except garnish, in shaker. Pour directly into a chilled glass. Garnish and serve.
2 oz. THE PERFECT PURÉE BLACKBERRY 1/8 oz. THE PERFECT PURÉE GINGER 1 oz. silver tequila 3/4 oz. Campari 3/4 oz. fresh lime juice agave nectar In mixing glass, add ingredients with ice. Shake over fresh ice in salt-rimmed glass. Garnish fresh blackberries & lime twist.
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December 2021 WWW.CATOCTINCREEK.COM
Sunday
Monday
Tuesday
Wednesday Thursday 1 I AM VIRGINIA 2 THE VIRGINIA COMMONWEALTH
3 oz. CATOCTIN CREEK ROUNDSTONE RYE Distiller’s Edition ½ oz. Mt. Defiance Sweet Vermouth ½ oz. Ramazzotti amaro 3 dashes Hella orange bitters Lemon zest garnish Combine all ingredients in a shaker of ice. Stir and strain into a coupe and garnish.
5 THE ORANGE
6
I’M NEVER GOING TO BLOSSOM FINANCIALLY RECOVER 3 oz. CATOCTIN CREEK ROUNDSTONE RYE FROM THIS
1½ oz. CATOCTIN CREEK ROUNDSTONE RYE Cask Proof ¾ oz. saffron simple syrup (2:2 sugar:water, pinch saffron) Top with 3 drops of Liquid Gold bitters Garnish with “eyebrow ring”, aka small orange tight twist.
12
7
CHIM-CHIM CHERRY
CUPID’S ARROW
Honey Orange bitters Without ice, mix honey with rye until well combined. Now add the ice and bitters. Stir to combine, strain in rocks glass with big chunk of ice. Wash your hands and wash it down!
13
20
14
BLUEBERRY SOUR
27
26
2 oz. CATOCTIN CREEK ROUNDSTONE RYE 2 slices ripe peach (frozen OK) 1 tsp. freshly grated ginger ½ oz. fresh lemon juice ½ oz. peach simple syrup Combine peaches, ginger, lemon & syrup. Muddle to break the fruit. Add whiskey & ice, & shake until chilled. Pour unstrained into a rocks glass & add more ice.
THE LIBERAL
¾ oz. CATOCTIN CREEK ROUNDSTONE RYE Cask Proof ¾ oz. Dolin sweet vermouth ¼ oz. Amer Picon Brandied cherry garnish Rocks glass, big ice Combine the ingredients into a rocks glass with ice and garnish.
1-2 oz. CATOCTIN CREEK ROUNDSTONE RYE whisky
½ oz. Maple Syrup ½ oz. Chai Pear shrub (make your own, or use Element Shrub from DC) splash soda Lemon peel garnish dash cherry bitters Mix rye, maple & shrub in cocktail shaker of ice. Strain in rocks glass with big ice cube. Splash little soda water, garnish lemon, & add dash of cherry bitters on top.
10
2 oz. CATOCTIN CREEK ROUNDSTONE RYE 92-proof Whisky ½ oz. Grand Marnier / Orange Liqueur ¾ oz. Lemon Juice ½ oz. Strawberry-peach simple syrup 3 strawberries, hulled and halved 4 slices fresh peach Mint sprig, for garnish.
11
THE LUMBER YARD
ONE AND ONLY
RYE TAI
21 1THE BRIGHTSIDE 22 oz. CATOCTIN CREEK
28
COCKTAIL A LA PORT OF MANHATTAN CATOCTIN
16
15
1 oz. CATOCTIN CREEK ROUND- ROUNDSTONE RYE 80 Proof STONE RYE Distiller’s Edition 1 oz. Chamomile syrup (3 tbsp ¾ oz. homemade pineapple juice of chamomile flowers, 1 cup THE RIGHT TREE PURCELL-LIBRE 1 oz. CATOCTIN CREEK ¾ oz. Fresh lemon juice sugar, 1 cup water) 1 oz. CATOCTIN CREEK ROUNDSTONE RYE 92 Proof ¾ oz. Orgeat 1 oz. Lemon Juice ROUNDSTONE RYE 80 Proof Distiller’s Edition several dashes Angostura bitters ⅛ oz. St-Germain ¼ oz. TRUE Kola syrup ¼ oz. birch bark syrup Add ingredients in shaker of ice Elderflower liqueur ¼ oz. lime juice Frontier bitters & strain in collins glass full of ice. Combine ingredients in shaker top with soda water orange peel for garnish Float several dashes Angostura of ice, shake & strain into rocks garnish with lime wedge Combine the ingredients into a Combine the ingredients into a bitters on top. Garnish with a glass with fresh ice. Garnish rocks glass with ice and garnish. rocks glass with ice & garnish. spicy pepper lollipop. lavender bitters & a lemon peel.
PEACH COBBLER
TIM GUNN COCKTAIL
Saturday 3 PEACH BERRY SMASH4
2 oz. CATOCTIN CREEK GOLD FASHIONED 2 oz. CATOCTIN CREEK ROUNDSTONE RYE 2 oz. CATOCTIN CREEK 2 oz. CATOCTIN CREEK ROUNDSTONE RYE 80 Proof LUCKY BUCK ¼ oz. black birch syrup ROUNDSTONE RYE 92 Proof ROUNDSTONE RYE 80 Proof 2 oz. CATOCTIN CREEK 1 oz. cranberry juice ¾ oz. strawberry simple syrup 2 dashes star-anise bitters ½ oz. saffron-infused ROUNDSTONE RYE 80 Proof ½ oz. lemon juice Stir over ice. Smoke glass with ½ oz. citric acid water simple syrup ½ oz. lime juice dash Angostura bitters applewood, anise, and cinna½ oz. Creme de Cacao dash Liquid Gold bitters Top with ginger beer Combine above ingredients in a Combine above ingredients in a mon. Strain into old fashioned Lemon peel garnish Lime wheel garnish cocktail shaker with ice. Shake cocktail shaker with ice. Shake glass with large block of clear Stir all together in a rocks glass Stir all together in a rocks glass & strain into a glass and garnish and strain into a glass, garnish ice. Garnish with torched orange with a big cube. with ice cubes. with a cherry. wedge. with grated dark chocolate.
NIPPING AT COME ON KRAMPUS! YOUR NOSE
19
9
8
2 oz. CATOCTIN CREEK 1 oz. CATOCTIN CREEK ROUNDSTONE 1 oz. CATOCTIN CREEK ROUNDSTONE RYE 80 Proof RYE Distillers Edition ROUNDSTONE RYE 80 Proof 1 oz. citric water (6 tsp. citric to 4½ ¼ oz. brown sugar syrup 1 oz. apple cider cups of water, more or less to taste) ½ oz. Quarter Branch 1 oz. 1757 amaretto (almond ½ oz. honey simple (1:1 honey with Apple Brandy extract, vanilla bean, brown hot water) ½ oz. blueberry simple syrup (steep ¾ oz. OJ sugar, granulated sugar) 2 bar spoons Pratt Standard Black walnut whipped cream blueberries in simple syrup for at least an hour, remove solids) grenadine (heavy cream, black walnut lemon wedge garnish Combine ingredients in a cocktail bitters, powdered sugar) Add ingredients in shaker of ice, shaker with ice. Shake and Serve warm in a coffee cup; top shake,& strain in Nick and Nora glass strain into a cocktail glass. with cream. with ice. Garnish lemon.
1 oz. CATOCTIN CREEK ROUNDSTONE RYE 80 Proof ⅓ oz. lemon ⅓ oz. grapefruit ¼ oz. agave syrup ⅛ oz. Luxardo Brandied cherry Combine ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass. Garnish with cherry.
2 oz. CATOCTIN CREEK ROUNDSTONE RYE ¾ oz. fig simple syrup (1 part each sugar, water, figs, strained) liberal dash of orange bitters orange peel to garnish Combine fig simple syrup, bitters and rye in a mixing glass, stir and strain over fresh ice. Garnish with orange peel.
Friday
29
ISLAND HOPP’N
1½ oz. CATOCTIN CREEK ROUNDSTONE RYE 92 Proof Distiller’s Edition ¼ oz. Strawberry syrup ¼ oz. Pineapple gomme syrup 2 dashes Cherry bitters 3 dashes Typhoon (tiki) bitters Express and garnish with lemon peel.
ALMA LA TERRA
23
2 oz. CATOCTIN CREEK ROUNDSTONE RYE Distiller’s Edition 1 oz. fresh lemon juice 1 oz. simple syrup splash of aqauafaba (chickpea juice) float of Cocchi Rosa
17
LAY ME “DOWN”
PEACHY FIEND
1 oz. CATOCTIN CREEK 1 oz. CATOCTIN CREEK ROUNDSTONE RYE 80 Proof ROUNDSTONE RYE 80 Proof ¼ oz. Rose Garden Tea (available ½ oz. Peach syrup from Dominion Tea) made into a ½ oz. Sour water (citric acid simple syrup water .25tsp. to 1.5oz.) Lavender bitters ¼ oz. Aperol Lemon peel garnish Top with float Angostura bitters Combine the ingredients into a Garnish with fresh mint leaf. rocks glass with ice and garnish.
24
30
1 oz. CATOCTIN CREEK ROUNDSTONE RYE 80 proof 2 oz. CATOCTIN CREEK 1 oz. Pineapple Juice 2 oz. CATOCTIN CREEK ROUNDSTONE RYE Distiller’s Edition 1 oz. Orange Juice ROUNDSTONE RYE 92 Proof ½ oz. Benedictine ¼ oz. Raspberry Truffle Tea ½ oz. Port Simple Syrup ½ oz. cheap vermouth (which is ½ oz. Carpano Antica ¼ oz. Grenadine kind of the point of this cocktail) 3 dashes Herbsaint 3 dashes Peychaud’s Bitters Garnish with a floating layer of 1 dash Angostura bitters Garnish with Catoctin Creek Angostura Bitters and Orange Cherry garnish 1757 Brandied Cherry Wedge Stirred, never shaken, and Serve in rocks glass. Serve in rocks glass. strained up into a coupe.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
25
COLONIAL MINT JULEP MAPLE WHISKY SOUR
2 oz. CATOCTIN CREEK ROUNDSTONE RYE 6 mint leaves, plus additional for garnish ½ oz. brown sugar syrup Crushed ice Shake first three ingredients with Muddle the mint in bottom of ice, strain, add aquafaba and dry shake. Pour over ice and float Cocchi glass, add syrup and whisky, Rosa. Garnish with a lemon peel and stir, & add crushed ice and more garnish mint. brandied cherry.
HUR-RYE-CANE
18
31
2 oz. CATOCTIN CREEK ROUNDSTONE RYE 1 oz. fresh lemon ½ oz. fresh orange juice ½ oz. maple syrup ½ oz. aquafaba (optional) Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.
Christmas
BOULEVARDIER SPRITZ
1-½ oz. CATOCTIN CREEK ROUNDSTONE RYE 1 oz. Campari San Pellegrino Limonata, to top. Fill a rocks glass with ice, add the rye and Campari, stir, and top with San Pellegrino Limonata soda. Garnish with a lime. Enjoy!
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
bartender.com
mixologist.com
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
bartender.com
mixologist.com
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
bartender.com
mixologist.com