BARTENDER 2023 Calendar

LYRE’S BOULEVARDIER

1 oz. LYRE’S AMERICAN MALT*

1 oz. LYRE’S APÉRITIF ROSSO

1 oz. LYRE’S ITALIAN ORANGE

➜ Stir briefly over fresh ice.

GLASS: Old fashioned

GARNISH: Orange slice

* For a lower alcohol option, replace 1 oz. of American Malt with 1 oz. of American Whiskey of your choice

LYRE’S MAI TAI

1 oz. LYRE’S WHITE CANE SPIRIT

1 oz. LYRE’S DARK CANE SPIRIT

½ oz. LYRE’S ORANGE SEC

1 oz. Lime juice

¼ oz. White sugar syrup (1:1)

¼ oz. Premium almond syrup

➜ Shake briefly, strain into glass, top with fresh ice.

GLASS: Old fashioned

GARNISH: Lime wedge, plump mint sprig

LYRE’S ABSINTHE & LEMONADE

1½ oz. LYRE’S ABSINTHE

3 oz. Premium lemonade

➜ Build over ice, stir.

GLASS: Highball

GARNISH: Lemon wedge

LYRE’S PASSIONSTAR MARTINI

2 oz. LYRE’S DRY LONDON SPIRIT

¼ oz. Premium vanilla syrup

1 oz. Fresh passionfruit pulp

½ oz. Lime juice

2 oz. Premium alcohol free prosecco (on the side)

➜ Shake hard briefly, fine strain. Serve prosecco in separate shot glass.

GLASS: Cocktail coupette

GARNISH: Passionfruit shell

LYRE’S BIANCO SPRITZ

1 oz. LYRE’S ORANGE SEC

1 oz. LYRE’S APÉRITIF DRY

3 oz. Premium bottled mediterranean tonic water

Add thin cucumber slice

2 Lemon slices

➜ Add ingredients to glass, fill with ice, stir.

GLASS: Large or stemless wine

GARNISH: Plump mint sprig

LYRE’S ORANGE SEC & TONIC

2 oz. LYRE’S ORANGE SEC

3 oz. Premium bottled tonic water

➜ Build over ice, stir.

GLASS: Highball

GARNISH: Orange slice

LYRE’S OLD FASHIONED

2 oz. LYRE’S AMERICAN MALT*

¼ oz. white sugar syrup (1:1)

2 dashes aromatic bitters

➜ Stir briefly over fresh ice.

GLASS: Old fashioned GARNISH: Orange peel

*For a lower alcohol option, replace 1 oz. (HALF) of American Malt with 1 oz. of American Whiskey of your choice.

LYRE’S CUBA LIBRE

2 oz. LYRE’S DARK CANE SPIRIT ½ oz. Lime juice 3 oz. Premium bottled cola

➜ Add ingredients to glass, fill with ice, stir.

GLASS: Highball GARNISH: Lime wheel

LYRE’S DARK CANE & COLA

1½ oz. LYRE’S DARK CANE SPIRIT

4 oz. Premium Bottled Cola

➜ Add ingredients to glass, fill with ice, stir.

GLASS: Highball

LYRE’S APÉRITIF DRY ON ICE

2 oz. LYRE’S APÉRITIF DRY

➜ Add ingredients to glass over ice.

GLASS: Double rocks

GARNISH: Lemon slice

LYRE’S AMALFI SPRITZ

2 oz. LYRE’S ITALIAN SPRITZ

2 oz. Premium alcohol free prosecco

1 oz. Soda water

➜ Add ingredients to glass, stir, fill with fresh cubed ice.

GLASS: Large or stemless wine

GARNISH: Orange slice

LYRE’S MANHATTAN

2 oz. LYRE’S AMERICAN MALT

½ oz. LYRE’S APÉRITIF ROSSO

2 dashes Aromatic Bitters

➜ Stir briefly with ice, strain.

GLASS: Cocktail coupette

GARNISH: Maraschino cherry

LYRE’S ESPRESSO MARTINI

1½ oz. LYRE’S COFFEE ORIGINALE

½ oz. LYRE’S WHITE CANE SPIRIT

1½ oz. Premium cold drip or fresh espresso

¼ oz. Premium vanilla syrup

➜ Dry shake, half fill shaker with ice.

Shake hard briefly, fine strain.

GLASS: Cocktail coupette

GARNISH: Coffee bean float

LYRE’S LONDON DRY COLLINS

2 oz. LYRE’S DRY LONDON SPIRIT

½ oz. White sugar syrup (1:1) 1 oz. Lemon juice 2 oz. Soda water

➜ Add ingredients to glass, fill with ice, stir.

GLASS: Highball

GARNISH: Lemon wheel

LYRE’S AMARETTI SOUR

2½ oz. LYRE’S AMARETTI

½ oz. Lemon juice

¼ oz. White sugar syrup (1:1)

¹⁄³ Egg whites or aquafaba

3 dashes aromatic bitters

➜ Rapid shake with ice. Strain, fill glass with fresh cubed ice.

GLASS: Old fashioned

LYRE’S CLOVER CLUB

2 oz. LYRE’S DRY LONDON SPIRIT

¼ oz. Premium raspberry syrup

1 oz. Lemon juice

¼ oz. Egg whites or aquafaba*

¼ oz. White sugar syrup (1:1)

4 Fresh raspberries

➜ Dry shake, fill shaker with ice, shake hard briefly, fine strain.

LYRE’S AMERICANO

1½ oz. LYRE’S APÉRITIF ROSSO

1½ oz. LYRE’S ITALIAN ORANGE 3 oz. Premium bottled tonic water ➜ Build over ice and stir.

GLASS: Highball

GARNISH: Orange slice

LYRE’S SALTED CARAMEL

ESPRESSO MARTINI

½ oz. LYRE’S SPICED CANE SPIRIT

1½ oz. LYRE’S COFFEE ORIGINALE

1½ oz. Premium cold drip or fresh espresso

½ oz. Premium salted caramel syrup

➜ Dry shake, half fill shaker with ice.

Shake hard briefly, fine strain into glass.

GLASS: Cocktail coupette

GARNISH: 3 caramel popcorn float

LYRE’S MOJITO

2½ oz. LYRE’S WHITE CANE SPIRIT

1 oz. Lime juice ½ oz. White sugar syrup (1:1) 8-10 Mint leaves 1 oz. Soda water

➜ Add ingredients to glass, fill with fresh cubed ice, stir. Add soda, garnish.

GLASS: Highball

GARNISH:Lime wheel, plump mint sprig

1 oz. LYRE’S DRY LONDON SPIRIT *

1 oz. LYRE’S APÉRITIF ROSSO

1 oz. LYRE’S ITALIAN ORANGE

➜ Stir briefly over fresh ice.

GLASS: Old fashioned

GARNISH: Orange slice

*For a lower alcohol option, replace 1 oz. of Dry London Spirit with 1 oz. Gin of your choice

LYRE’S DRY MARTINI

2 oz. LYRE’S DRY LONDON SPIRIT

½ oz. LYRE’S APÉRITIF DRY (chilled)

➜ Stir briefly with ice, strain into glass.

GLASS: Martini glass or small coupette

GARNISH: Olive or lemon twist

LYRE’S SAZERAC

2 oz. LYRE’S AMERICAN MALT

½ oz. LYRE’S ABSINTHE White sugar syrup (1:1) tsp 3 dashes peychaud bitters

➜ Stir briefly with ice, strain into glass.

GLASS: Old fashioned GARNISH: Lemon peel

LYRE’S AFFOGATO

2 oz. LYRE’S AMARETTI

1 ½ oz. Fresh espresso coffee

1 scoop Premium vanilla ice-cream

➜ Add liquid over ice-cream in glass.

GLASS: Old fashioned or cocktail coupette

GARNISH: Small spoon

LYRE’S SUMMER SPRITZ

1 oz. LYRE’S ITALIAN ORANGE

1 oz. LYRE’S ORANGE SEC

¼ oz. Premium mango syrup

3 oz. Premium elderflower tonic water

2 Lemon wheels

➜ Add ingredients to glass, stir, fill with ice.

GLASSWARE: Over sized or stemless wine

GARNISH: Tbsp fresh passionfruit pulp

LYRE’S FESTIVAL SPRITZ

1 oz. LYRE’S DRY LONDON SPIRIT

1 oz. LYRE’S APÉRITIF DRY 3 oz. Premium bottled mediterranean tonic water Thin cucumber slice 4 strawberry pieces ➜ Add over ice and stir.

GLASS: Large or stemless wine

GARNISH: Lemon wedge, maraschino cherry

GLASS: Cocktail coupette

GARNISH: 3 raspberries

GLASS: Highball

GARNISH:

Plump mint sprig

GARNISH: Plump mint sprig LYRE’S

LYRE’S NEGRONI

PRINCESS

1½ oz. VERMOUTH GIARDINO

TRADIZIONALE

1½ oz. Rum

➜ Stir over ice in rocks glass.

MANHATTAN

1 oz. VERMOUTH GIARDINO TRADIZIONALE

2 oz. Yellow Rose Rye Whiskey

2 dashes Angostura Bitters

➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass.

GLASSWARE: Nick & Nora or Cocktail Glass

GARNISH: Maraschino Cherry

HOT ITALIAN MARTINI

½ oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

1½ oz. Lemon Rum

Jalapeno pepper

➜ Mix with ice and strain into a chilled martini glass. Add jalapeno and twist of lemon.

DRY MARTINI

1 oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

2 oz. Martin Miller’s Gin

➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass.

GLASSWARE: Nick & Nora or Cocktail Glass

GARNISH: Olive or Twist

ITALIAN KISS

1½ oz. VERMOUTH GIARDINO

TRADIZIONALE

1½ oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

➜ Serve over ice in rocks glass.

PERFECT MANHATTAN

¼ oz. VERMOUTH GIARDINO

TRADIZIONALE

¼ oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

1½ oz. Bourbon

1-2 dashes Bitters

➜ Stir. Serve straight up or on the rocks.

ITALIAN APPLE

½ oz. VERMOUTH GIARDINO TRADIZIONALE

½ oz. Apple Jack Liqueur

1 oz. Brandy

➜ Shake, serve over crushed ice.

SORRENTO SPRITZ

2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

½ oz. Villa Massa Limoncello

2 oz. Prosecco, Pinch of Sea Salt

➜ METHOD: Fill glass with ice, add pinch of salt and roughly 2 oz. of Prosecco, then add vermouth, limoncello, and top with a splash of club soda. GLASSWARE: Large Wine Glass GARNISH: Lemon Wheel, Olive

ITALIAN & IRISH

1 oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

1 oz. Irish Whiskey

1 dash Green Chartreuse

1 dash Green Creme de Menthe

➜ Stir well, serve on the rocks.

CARUSO

1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

1 oz. Martin Miller’s Gin ½ oz. Green Creme de Menthe

➜ Stir. Serve on the rocks.

NEGRONI

1 oz. VERMOUTH GIARDINO TRADIZIONALE

1 oz. Martin Miller’s Gin 1 oz. Campari

➜ METHOD: Combine all ingredients in a rocks glass, add ice, then stir.

GLASSWARE: Rocks

GARNISH: Orange Peel

SORRENTO TONICA

2 oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

3 Slices of Cucumber, 1 Lemon Wedge ➜ METHOD: Add cucumber and lemon wedge to a shaker tin, muddle gently. Add vermouth, ice, and shake. Strain into a Collins glass and top with tonic water.

GLASSWARE: Highball/Collins

GARNISH: Cucumber Ribbon

ITALIAN PARADISE

¼ oz. VERMOUTH GIARDINO

TRADIZIONALE

1¼ oz. Lemon flavored Rum

1 oz. Orange Juice

1 oz. Pineapple Juice

Splash Cranberry Juice

➜ Shake and pour over ice in tall glass. Garnish with pineapple slice.

ROB ROY

3/4 oz. VERMOUTH GIARDINO TRADIZIONALE

1½ oz. Scotch 1-2 dashes Bitters

➜ Stir with cracked ice and strain into cocktail glass. Garnish with lemon twist.

PIEMONTE EXPRESS

1½ oz. VERMOUTH GIARDINO TRADIZIONALE

1½ oz. Reposado Tequila

¼ oz. Coffee Liqueur

2 dashes of Chocolate Bitters

➜ METHOD: Combine all ingredients in glass, top with ice, then stir.

GLASSWARE: Rocks GARNISH: Orange Peel

TEQUINI

1 part VERMOUTH GIARDINO MEDITERRANEAN DRY 4 parts Tequila

➜ Stir on ice. Add olives or lemon twist.

BLUE EYES

1 oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

1 oz. Martin Miller’s Gin 5 drops Blue Curacao ➜ Stir in mixing glass. Pour into martini glass, garnish with lemon twist.

GIARDINO COSMOPOLITAN

½ oz. VERMOUTH GIARDINO

MEDITERRANEAN DRY

1½ oz. Lemon Vodka

1 oz. Triple Sec Splash cranberry

➜ Shake with ice. Strain into chilled martini glass. Garnish with twist orange.

GIARDINO COBBLER

2 oz. VERMOUTH GIARDINO

TRADIZIONALE

¼ oz. Lemon Juice

1 tsp. Orange Marmalade

➜ METHOD: Combine all ingredients into a cocktail shaker. Shake well. Pour contents into a Snifter over crushed ice.

GLASSWARE: Snifter

GARNISH: Orange Slice, Mint Sprig, Grated Cinnamon

ITALIAN ICED TEA

1 part VERMOUTH GIARDINO

MEDITERRANEAN DRY

2 parts

PAPA SHANGO

1½ oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. of Lemon Juice ½ oz. Triple sec ½ oz. Pineapple juice 1 dash Red chile cinnamon syrup

Mix all ingredients and strain into a rocks glass.

THIS IS A LONG TIME COMIN’

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Bourbon, ½ oz. Sweet vermouth

½ oz. Herbal liqueur, 1 dash Angostura

➜ Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled rocks glass over a large ice cube. Garnish with an orange peel.

BY: @CNH.PHOTO

CHAMP DE MARS DAIQUIRI

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 tsp. Maraschino liqueur

½ oz. Lime juice

1 tsp. Grenadine

➜ Pour all the ingredients into a cocktail shaker, shake, strain, and serve in a hurricane glass.

EASTER

1 oz. RHUM BARBANCOURT WHITE

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

½ oz. Passion fruit juice

½ oz. Lime juice

➜ Fill a glass with ice. Pour ingredients in a shaker with ice, shake and strain into a cocktail glass.

BLUE TAP TAP

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Blue curaçao

1 oz. Cream of coconut 2 oz. Pineapple juice

➜ Combine all ingredients in cocktail shaker with ice, shake well, and serve in a collins glass with an orange wedge.

RED RUM

1½ oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEAR

½ oz. Amaro Montenegro

3/4 oz. Cherry syrup

¼ oz. Orange Juice 1 dash Angostura

IT STARTS WITH LOVE

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

3/4 oz. Ginger/vanilla bean/Demerara syrup ½ oz. Lime juice

½ oz. Lemon juice

1 Egg white

➜ Dry shake/shake/ double strain/ mango garnish.

BY: @ROOTBITTERS BY: @HOMEBARJOURNAL

SIGNATURE RHUM SOUR

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

½ oz. Orange Liqueur

3/4 oz. Fresh lime juice

3/4 oz. Sugarcane Syrup

3 drops Angostura bitters

➜ Garnish with ½ lime + cherries and enjoy.

1 oz.

¼ oz. Sweet Italian herbal liqueur ¼ oz. Crème de banana

2 oz. Pineapple juice

2 oz. Orange juice

➜ Combine ingredients in a highball glass filled with ice and stir.

BLOOD ORANGE RUM PUNCH

2 oz. BARBANCOURT 3 STAR RHUM

1½ oz. Pineapple Juice

1 oz. Blood Orange ½ oz. Lime Juice

➜ Glassware: Highball Ice: Chipped

Build: Shaken and Strained Garnish: Pineapple Chunk

CHOCOLAT RHUM

2 oz. RHUM BARBANCOURT WHITE

½ oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. White mint liqueur

1 oz. Dark creme de cacao

1 oz. Whipping cream

➜ Pour all ingredients including rum into a shaker half filled with ice. Shake and serve in an old fashioned glass.

CESAR’S PUNCH

2 oz. RHUM BARBANCOURT

3 STAR, AGED 4 YEARS

¼ oz. Simple syrup

1 oz. Grenadine

1½ oz. Fresh lime juice

3 dashes Angostura bitters

➜ Combine, shake with ice and strain into a glass over fresh ice. Garnish with a lime wedge.

ALL HANDS ON DECK

2 oz. BARBANCOURT 3 STAR RHUM

½ oz. Lime Juice

1½ oz. Pineapple Juice

¼ oz. Simple syrup

Splash of cranberry

➜ Garnish: Pineapple & Cherry

Glass: Highball Ice: Chipped Ice Shake & Strain

CESAR’S PUNCH RE-MIX

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Hibiscus syrup

¼ oz. Ginger simple syrup

1½ oz. Lime juice

3 dashes Angostura bitters

➜ Combine ingredients. Shake with ice and strain into a glass over fresh ice. Garnish with a lime wedge.

BLUSHING RHUM / BERRY RHUM

2 ¼ oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Fresh lemon juice, 1¼ oz. Simple syrup

1½ oz. Diced cucumber, 1 Large strawberry

➜ Muddle cucumber and strawberry in cocktail shaker, then add the remaining ingredients and shake vigorously with ice. Strain over fresh ice into old fashioned glass. Garnish with a strawberry.

PORCH SWING

2 oz. RHUM BARBANCOURT WHITE RHUM

1½ oz. Grapefruit cordial

1 oz. Pineapple juice

3/4 oz. Lemon juice

3/4 oz. Soda

➜ Flash blend with 8 oz. of crushed ice, pour into a glass over crushed ice. Garnish with mint and a grapefruit slice.

ESPRESSO HEAVEN

1½ oz. BARBANCOURT RHUM 3 STAR

1 oz. Espresso, ¼ oz. Vanilla simple syrup

1 oz. Coffee liqueur

½ oz. Full fat oatly oat milk

➜ Combine. Topped with *café batido foam & chocolate covered espresso beans.

*Mix 2 tbsp café batido instant coffee with 2 tbsp water & 1 tbsp vanilla simple syrup and blend until thick.

BY: LAURA PICA; @BOOZY_BARTENDER

CAPTAIN’S RUN

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

3/4 oz. Falernum

3/4 oz. Grenadine

3/4 oz. Lemon juice

2 dashes Angostura bitters

➜ Combine, shake with ice and strain into a champagne coupe. Serve up with a lemon twist and cinnamon zest.

The number one source and authority on bartending, on premise & beyond.

BARBANCOURT PIÑA

1½ oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

½ oz. Orange liqueur, ½ oz. Coconut cream 2 tbsp. Strawberries (crushed) 2 tbsp. Pineapple (crushed), 1 cup Crushed ice ➜ Combine all ingredients in a blender. Mix at high speed for 45 seconds. Pour into a collins glass. Garnish with a pineapple wedge or strawberry slice.

BLUE BAYOU

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. RHUM BARBANCOURT WHITE RHUM

½ oz. Blue curaçao, ½ oz. Orgeat

1 oz. Lime juice

1 dash Absente Absinthe Refined

➜ Combine, shake with ice and strain into a glass over crushed ice. Garnish with an orchid and lime wheel.

THE GREMLIN

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz.

MOJITO

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Lime juice, ¼ oz. Simple syrup

3 Fresh mint leaves, Splash Club soda

2 drops Angostura bitters

1 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Coffee liqueur Coffee

➜ Pour Rhum Barbancourt 3 Star, coffee liqueur and sugar into a mug. Fill with coffee and stir gently. Top with a bit of whipped cream or add sugar if you would like it a bit sweeter.

GOOD FRIDAY

➜ Muddle the mint leaves with the simple syrup in a glass, add 1 big rock of ice, then add the Rhum Barbancourt 3 Star and lime juice. Complete the cocktail with club soda and Angostura bitters.

HAITIAN CAPPUCCINO

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

1 oz. Almond liqueur 2 oz. Mocha colada cappuccino

➜ Pour all ingredients into a shaker filled with ice and shake until chilled, then strain into a cocktail glass.

BEFORE SUNRISE

1½ oz. RHUM BARBANCOURT 3 STAR

2 oz. Fresh *cinnamon rosemary-peach juice ½ oz. Fresh lime, ½ oz. Peach jam 3 dashes Warm spice bitters

➜ Rosemary-peach juice (blend fresh ripe peaches and fresh rosemary fully). Strain mixture through a fine mesh strainer, mix in peach jam & a cinnamon stick & refrigerate before using.

BY: LAURA PICA; @BOOZY_BARTENDER

BELT BUCKLE PUNCH

2 oz. RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

½ oz. Extra dry vermouth

½ oz. Maple syrup, ½ oz. Orange juice

½ oz. Lime juice, ½ tsp Allspice Dram

3 dashes Angostura bitters

1 dash Fenugreek Tincture, 3/4 oz. soda

➜ Flash blend with 8 oz. of crushed ice, pour into an iced glass and garnish with nutmeg and an orange slice.

BARBANCOURT SUNSET 3

GREEDO IN PARADISE

2 oz. RHUM BARBANCOURT

WHITE RHUM

½ oz. Blue curaçao, ½ oz. Orgeat

1 tsp. Don’s Spices #4, ½ oz. mango purée 1 oz. Pineapple juice, ½ oz. lemon juice

➜ Combine in shaker with ice and strain into a glass over fresh ice. Garnish with an edible orchid and a pineapple wedge.

HAITIAN SIDECAR

1½

3/4 oz. Cointreau

3/4 oz. Lemon juice ¼ oz. Hibiscus syrup*

a ½ Lime.

➜ Add all ingredients into cocktail shaker with ice, shake until well-chilled. Strain into a glass with ice. Garnish with a dehydrated lemon wheel.

BY: TENIKA BENNETT; @SINCERELYNIKA

HAITIAN HURRICANE

YELLOW BIRD

RHUM BARBANCOURT 3 STAR, AGED 4 YEARS

HAITIAN COFFEE

¹⁄³ part COCO LOPEZ® REAL

OF COCONUT

1½ parts Vodka

1 part Cream

½ part White Cacao Liqueur

➜ Fill a shaker with ice cubes. Add ingre dients. Shake & strain in martini glass.

1

½ oz. COCO

1½ oz. Rum

½ oz. Lime juice

➜ Mix in blender until smooth.

COCO

1 oz.

1¼ oz. Spiced rum

3 oz. Pineapple juice

Splash Cranberry juice

➜ Blend with crushed ice. Garnish with pineapple spear.

THE 3 HOUR TOUR

2 oz. COCO LOPEZ® COCONUT WATER

1 oz. Don Q Oak Barrel Spiced Rum

¼ oz. Beach Bonfire Cinnamon

1 oz. Bols Creme de Banana

1 oz. RIPE lemon juice

1 oz. RIPE pineapple juice

splash Finest Call Simple Syrup

➜ Shake over ice and serve.

COCO PAMA

1½ oz. COCO LOPEZ® LITE

1 oz. Light rum

1½ oz. Pomegranate liqueur 2 oz. Pineapple juice

➜ Combine ingredients, shake & pour into an old fashioned glass. Garnish with pineapple wedge.

BLUE WATER BREEZE

1 tbsp. COCO LOPEZ® REAL CREAM OF COCONUT

1 cup COCO LOPEZ® COCONUT WATER

¼ cup Pineapple juice

1 shot Coconut rum

1 tbsp. Blue Curacao

1 shot Vodka

➜ Garnish with Pineapple wedge & maraschino cherry.

COCONUT

COCO ORANGE COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1¼ oz. Cruzan® Orange Rum

1 oz. Orange juice

3 chunks canned pineapple

1 glass cubed ice

➜ Blend. Pour in glass. Garnish pineapple wedge.

MOJITO

3 Tbls. COCO LOPEZ® REAL CREAM

OF COCONUT

½ oz. freshly squeezed lime juice

6-8 fresh mint leaves

1 tsp. granulated sugar

2 oz. light rum

2 oz. club soda

➜ Garnish with lime wheel.

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.

COCONUT GINGER MARGARITA

1 oz. COCO LOPEZ® COCONUT WATER

1 oz. Cointreau

1 oz. Blanco tequila

1 oz. Fresh lime juice 5-7 sliced Ginger coins

➜ Add ingredients in cocktail shaker. Shake & strain in ice rocks glass. Garnish lime peel or candied ginger.

2

1½ oz. Tequila

3 oz. Pineapple juice

➜ Serve in highball over ice, garnish with pineapple spear and cherry.

COCO-COLA

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.

COCO’S PAIN KILLER

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.

PINK

1½ cups COCO LOPEZ®

COCONUT

3 cups Strawberry juice

1½ cups Vodka 3/4 cup Amaretto 3/4 cup Grenadine

➜ Fill large pitcher half way with ice. Add all ingredients and stir. Serves 6.

GREEN DRAGON

3 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1½ oz. Melon liqueur ½ cup Fresh cubed honeydew melon 1 cup Ice

➜ Blend. Pour in glass. Garnish with honeydew melon.

NIGHT’S WATCH CAMPFIRE

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1½ oz. Jameson

½ oz. Baileys

1 oz. Demerara

➜ Add ingredients in shaker. Shake.

Garnish roasted marshmallows & rosemary sprig.

PIÑA COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT

2 oz. Pineapple juice

1½ oz. Light rum

➜ Mix in blender until smooth.

SUMMER REFRESHER

1 cup COCO LOPEZ ® COCONUT WATER

2 cups Watermelon (diced) 1 Lime (juiced)

➜ Blend. Pour in glass. Garnish with watermelon slice.

ISLAND LOVE

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Banana rum 1 oz. Cream 1 oz. Coconut rum 3 oz. Pineapple juice 1 oz. Raspberry juice

➜ Combine ingredients in blender. Dip hurricane glass in coconut shavings, pour and serve.

BLUE LAGOON

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Pineapple juice 1½ oz. Vodka 3/4 oz. Blue curacao

➜ Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.

CALYPSO LOPEZ

3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT

1½ oz. Coconut rum

3 tbs. Crushed pineapple

➜ Shake & serve over ice in a hurricane glass.

COCO BERRY

¼ cup COCO LOPEZ® REAL CREAM OF COCONUT

3/4 cups Blackberries (fresh or frozen)

1 Tbls. Sugar

1 Tbls. Elderflower Cordial or Lemon

½ cup Pink Gin or Cranberry Juice

1 Lime (juiced)

½ cup Ice (crushed) add Ice Cubes (to serve)

COCO “43”

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT

3 oz. Cranberry juice cocktail 1 oz. Licor® “43” 1 cup Ice

➜ Mix in blender until smooth.

COCONUT CURE

1½ oz. COCO LOPEZ® COCONUT WATER

2 oz. Beach Whiskey Island Coconut

1 oz. American Harvest Organic Vodka

½ oz. Lemon juice

¼ oz. Simple syrup

➜ Shake & strain over ice in a rocks glass. Garnish with a lemon twist.

WATERMELON

PINA COLADA

13²⁄³ oz. COCO LOPEZ® COCONUT MILK

4 cups diced watermelon (about a ¼ of a large watermelon)

12 oz. Frozen pineapple

1 cup Rum

➜ Combine all the ingredients in a blender.

PRADO COLADA

1 oz. COCO LOPEZ® REAL CREAM

OF COCONUT

½ oz. Moscatel

1 oz. Amontillado Sherry

½ oz. Smith & Cross Rum

¼ oz. Crème de banane

➜ Add ingredients to ice-filled shaker

& shake. Strain in ice-filled rocks glass. Garnish nutmeg & mint sprig.

BEACH COLADA

½ oz. COCO LOPEZ® LITE

1 Banana

½ oz. Grenadine

¼ oz. Lime juice

6 Strawberries

1 oz. Vodka

1½ oz. White rum

➜ Blend ingredients together and pour into highball glass. Garnish with a strawberry.

CHERRY CHI–CHI

BLANC MARTINI

CREAM

COCONUT DAIQUIRI

LOPEZ® LITE

BAY BREEZE

COCO LOPEZ® REAL CREAM OF COCONUT

COCO LOCO (CRAZY COCONUT)

oz. COCO LOPEZ® REAL CREAM OF COCONUT

PARROT PUNCH

REAL CREAM OF

“Shine Responsibly®”

PB&J SHOT

3/4 oz. OLE SMOKY BLACKBERRY MOONSHINE

3/4 oz. OLE SMOKY PEANUT BUTTER WHISKEY

“Drink Responsibly”

CHERRY LIMEADE

1½ oz. OLE SMOKY HUNCH

PUNCH MOONSHINE 3/4 oz. Lime Juice 3/4 oz. Grenadine

Top with Lemon-Lime Soda

“Shine Responsibly®”

SALTY CARAMEL SOUR

2 oz. OLE SMOKY SALTY CARAMEL WHISKEY 3 oz. Sour Mix

Top with Splash of Cola

MANGO HABANERO BLOODY MARY

1½ oz. OLE SMOKY MANGO HABANERO WHISKEY

3 oz. Bloody Mary Mix Splash of Hot Sauce (Optional)

“Drink Responsibly”

STRAWBERRY LEMONADE

1½ oz. OLE SMOKY STRAWBERRY MOONSHINE 3 oz. Fresh Lemonade

“Shine Responsibly®”

Responsibly” DIRTY SHIRLEY 2 oz. OLE SMOKY MOONSHINE CHERRIES JUICE 3 oz. Lemon-Lime Soda Garnish with 3 Moonshine Cherries “Shine Responsibly®” PEACH WHISKEY SMASH 2 oz. OLE SMOKY PEACH WHISKEY 1 oz. Simple Syrup Muddled peach slices and mint leaves Splash of Soda Water “Drink Responsibly” PICKLE BLOODY MARY 2 oz. JUICE FROM OLE SMOKY MOONSHINE PICKLES 3 oz. Bloody Mary Mix OLE SMOKY MOONSHINE PICKLE SPEAR

“Shine

PEANUT

FASHIONED 1½

4 dashes bitters

“Drink Responsibly”

BUTTER PECAN WAKE UP CALL

2 oz. OLE SMOKY BUTTER PECAN MOONSHINE

4 oz. Coffee

Top with Whipped Cream and Caramel Sauce

“Shine Responsibly®”

MANGO HABANERO MARGARITA

1½ oz. OLE SMOKY MANGO HABANERO WHISKEY 3 oz. Margarita Mix ½ oz. Orange Juice

“Drink Responsibly”

SALTY WATERMELON MARGARITA

1½ oz. OLE SMOKY SALTY WATERMELON WHISKEY ½ oz. Triple Sec 2 oz. Margarita Mix

“Drink Responsibly”

FILTHY MARTINI

1½ oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE 1 oz. OLE SMOKY MOONSHINE PICKLE JUICE

OLE SMOKY MOONSHINE PICKLE SPEAR

“Shine Responsibly®”

1

BLACKBERRY SELTZER

1½ oz. OLE SMOKY BLACKBERRY MOONSHINE Lime Hard Seltzer

“Shine Responsibly®”

1 oz. SAINT BRENDAN’S® IRISH CREAM

2 oz. The Quiet Man® Traditional Irish Whiskey

4 dashes Fee Brothers Black Walnut Bitters

➜ Add ice and stir. Strain into a Coupe Glass. Garnish with Luxardo Cherry.

2 oz. SAINT BRENDAN’S® IRISH CREAM

½ oz. The Quiet Man® Irish Whiskey

½ oz. Caffé Lolita® Coffee Liqueur

1 scoop Chocolate ice cream, Chocolate syrup Whipped cream & Mini chocolate chips

➜ Pour St. Brendan’s, Quiet Man & Caffé Lolita into blender, add ice cream. Blend until smooth. In chilled glass, swirl choc.syrup around glass, pour in shake. Add whipped cream to top & sprinkle chocolate chips.

5 oz. SAINT BRENDAN’S® IRISH CREAM

2 oz. The Quiet Man® 8-year Irish Whiskey Honey, Coffee

➜ Add Saint Brendan's® and The Quiet Man® 8-year into a Cocktail Glass with ice. Add Honey to taste and stir. Serve over Coffee Ice Cubes made with leftover Coffee.

1 oz. SAINT BRENDAN’S® IRISH CREAM

1 oz. The Quiet Man® Irish Whiskey 4 oz. Coffee

➜ Fill a mug or glass with piping hot black coffee, then pour in The Quiet Man Irish Whiskey and Saint Brendan’s decadent Irish cream. Stir to combine. If you’re looking to sweeten the deal, add a cloud of whipped cream on top and garnish with sprinkles.

1

1 oz. SAINT BRENDAN’S® IRISH CREAM

1 oz. Espresso, ½ oz. Pearl® Vanilla Vodka

½ oz. Caffé Lolita® Coffee Liqueur

➜ Smooth and luxurious, this cocktail pairs the power of bold espresso with the silky sweetness of Saint Brendan’s® to create an unforgettable martini. In a shaker tin, com bine all ingredients with ice and shake. Strain the mixture into a chilled martini glass and garnish with several roasted coffee beans.

½

4 dashes of Fee Brothers Toasted

➜ Add ice and stir. Strain into a Coupe Glass or over ice in a Rocks Glass. Garnish with Luxardo Cherry.

¼

2 oz. SAINT BRENDAN’S® IRISH CREAM ½ oz. Vodka, 1 oz. Cherry Kijafa 1 oz. Kirschwasser, ½ oz. Luxardo 1 oz. Creme de Cacao, ½ oz. Heavy cream Chocolate shavings, Slightly whipped cream ➜ Add all spirits plus ½ oz. heavy cream in your shaker. Add ice. Shake. Strain into your coupe leaving room for the flourish of whipped cream at the end. Top with cream. Garnish with chocolate shavings.

2

¼ cup Whole Milk, 2 tbsp. Brown sugar

1 tbsp. Pumpkin puree

¼ tsp. Pumpkin pie spice, 1 cup Cold brew

➜ Froth together the Saint Brendan’s Irish cream, sugar, pumpkin and spice. Fill a glass with ice and add the cold brew. Top with the pumpkin cold foam.

2 oz. Milk, 3 oz. Cold brew coffee

➜ In a small saucepan, combine the creamy swirls of Saint Brendan’s with milk and set on medium-low heat. Using a wire whisk, whip the mixture to create a sweet foam. On the side, pour cold brew into a glass with ice. Then, holding the foam back with a spoon, pour the saucepan mixture into the glass. Spoon foam on top to finish.

VANILLA MARTINI

3 oz. SAINT BRENDAN’S® IRISH CREAM

1 oz. Vanilla Vodka

Cinnamon stick + Ground cinnamon

➜ Fill a cocktail shaker with ice. Add Saint Brendan’s and Vodka to shaker. Cover and shake for about 30 seconds. Strain into a Martini Glass. Garnish with a sprinkle of Ground Cinnamon and a Cinnamon Stick and enjoy.

PINK MUDSLIDE

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Coffee liqueur, 1 oz. Vanilla vodka

5 Strawberries, 1 scoop Vanilla ice cream

➜ Place strawberries & St. Brendan’s in blender, puree until smooth. Pour into Martini Glass, rinse out the blender. Add Coffee Liqueur, Vodka, and one scoop of ice cream in the blender, blend until smooth as the Strawberry-Cream mixture. Pour the Vodka shake over the strawberry shake.

IRISH DREAM

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. The Quiet Man® Traditional Irish Whiskey

½ oz. White Creme de Cacao

➜ Shake well with ice and serve on the rocks.

IRISH CAMPFIRE

3 oz. SAINT BRENDAN’S® IRISH CREAM

1 oz. Milk, 1 tbsp. Hot chocolate mix, Crushed graham crackers Chocolate syrup, Marshmallow fluff

➜ In a small saucepan, combine Saint Brendan’s® with milk & stir in hot chocolate mix. Heat mixture until boiling, stirring. Dip rim of coffee mug into syrup, then crackers. Add hot chocolate & top with marshmallow.

CHOCOLATE WHITE RUSSIAN

1 oz. SAINT BRENDAN’S® IRISH CREAM

1 oz. Chocolate vodka

➜ Combine the first three ingredients into a shaker with half a cup of ice. Shake thoroughly and then pour into a Martini Glass, keeping the ice out of the drink.

Garnish with Whipped Cream, Chocolate Shaving and a Cherry.

CHAI LATTE

2 oz. SAINT BRENDAN'S® IRISH CREAM

1 tbsp. (2 tea bags) of your favorite chai blend 1 cup Filtered water

1 tsp. Raw brown sugar

Whipped cream and Ground cinnamon ➜ Boil the water and brew the Tea for 5 minutes. Remove Tea and sweeten it up with Brown Sugar. Stir in the St. Brendan’s. Top with whipped cream and a sprinkle of Ground Cinnamon.

CARAMEL IRISH COFFEE

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. The Quiet Man® Traditional Irish Whiskey

1 oz. Butterscotch Schnapps

2-3 oz. Freshly brewed coffee, to taste

➜ Pour The Quiet Man Irish Whiskey, St. Brendan’s Irish cream, and Butterscotch Schnapps into a mug. Fill with Coffee and stir. Top with Whipped Cream and a drizzle Caramel Syrup.

GRASSHOPPER

¼ oz. SAINT BRENDAN'S® IRISH CREAM 3/4 oz. Creme de menthe 3/4 oz. White creme de cacao 1 cup Ice

➜ Add the green creme de menthe, white creme de cacao and Saint Brendan’s Irish Cream into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled cocktail glass. Grate nutmeg over the top of the drink, if desired.

ST. BRENDAN'S FIZZ

2 oz. SAINT BRENDAN'S® IRISH CREAM

4 oz. Soda Water

Fresh whipped cream

➜ Mix St. Brendan's and soda water, add fresh whipped cream, pour over crushed ice. Garnish with sprig emerald mint.

ROOT BEER FLOAT

3 tbsp. SAINT BRENDAN'S® IRISH CREAM 1 scoop Vanilla ice cream ½ cup Root Beer (or more as needed) ➜ Scoop Ice Cream into a large Mug. Pour the Saint Brendan’s over the ice cream. Top with Root Beer, to taste. Sprinkle with Cinnamon and stir before eating.

THE IRISH BANANA

½ oz. SAINT BRENDAN'S® IRISH CREAM

1 cup Ice, 3 oz. Coconut milk ¹⁄³ Banana, 1½ oz. Aged rum Whipped cream and toasted coconut flakes

➜ Add ice, Coconut Milk, Banana, Rum and St. Brendan’s into blender. Blend for 15-20 seconds (or until smooth). Pour into tall glass. Garnish with Whipped Cream and Toasted Coconut Flakes.

THE SWEET IRISH

2 oz. SAINT BRENDAN’S® IRISH CREAM 1 oz. Vodka 3/4 oz. Amaretto 4 oz. Milk

➜ Add all ingredients into Cocktail Shaker with ice. Shake well. Pour into Martini Glass.

IRISH COWBOY

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Ezra Brooks Bourbon

➜ In a rocks glass over ice, stir.

TOOTSY ROLL

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Root Beer Schnapps

➜ In a shot glass, put root beer schnapps, top with dash St. Brendan's.

SCHNAPPY SHILLELAGH

1 oz. SAINT BRENDAN'S® IRISH CREAM

½ oz. Arrow Peppermint Schnapps

➜ Serve in a rocks glass over ice, stir.

COCONUT FRAPPE

1½ oz. SAINT BRENDAN'S® IRISH CREAM

½ oz. Coconut Rum

2 parts Milk

➜ Shake or blend until frothy, pour over ice and garnish with toasted coconut.

ST. BRENDAN'S ALMOND CREAM

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Light Cream

dash Almond extract

➜ Combine all ingredients in a shaker. Shake and pour over ice.

ST. BRENDAN'S HOT MILK PUNCH

2 parts SAINT BRENDAN'S® IRISH CREAM ½ oz. Cognac

1½ tsp. sugar

3 parts Hot Milk

dash Freshly ground nutmeg

➜ Combine St. Brendan's and Cognac, add hot milk and sugar. Stir, sprinkle with nutmeg.

ST. BRENDAN'S ALEXANDER

1½ oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Cognac

➜ Shake well with ice and serve on the rocks or strain into cocktail glass.

DERRY HANDSHAKE

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. The Quiet Man® Traditional Irish Whiskey

½ oz. Sloe Gin or Plum Brandy

➜ Shake with crushed ice. Strain into cocktail glass.

IRISH MUDSLIDE

1 oz. SAINT BRENDAN'S® IRISH CREAM

1 oz. Boru Vodka

1 oz. Coffee Liqueur

➜ Shake with ice and serve.

The number one source and authority on bartending, on premise & beyond.

IRISH ESPRESSO MARTINI

BLACK FOREST MARTINI

BLACK WALNUT DUBLINER

EMERALD ISLE MILKSHAKE

ISLE OF THE BLESSED

SAINT BRENDAN’S® IRISH COFFEE

TOASTED COCONUT MANHATTAN

oz. SAINT BRENDAN’S® IRISH CREAM

oz. The Quiet Man® Traditional Irish Whiskey

Coconut Bitters

COLD BREW WITH PUMPKIN

cup SAINT BRENDAN’S® IRISH CREAM

ICED IRISH LATTE

oz. SAINT BRENDAN’S® IRISH CREAM

RASPBERRY GIMLET

3/4 oz. LICOR 43

2 oz. Martin Miller’s Gin

3/4 oz. Lime juice

¼ oz. Simple syrup

3 Raspberries muddled

➜ Shake and double strain into a coupe.

Garnish with 3 raspberries on a skewer.

BABY SHARK

3/4 oz. LICOR 43

1½ oz. Martin Miller’s Gin

1 oz. Lime juice

3/4 oz. Blue Curacao

¼ oz. Green Charteuse

8 Leaves of Mint

➜ Blend and serve in a Collins glass with a mint sprig.

OLD 43

½ oz. LICOR 43

2 oz. Yellow Rose Premium American

Whiskey

2 dashes Orange Bitters

2 dashes Angostura Bitters

➜ Stir and Garnish with an Orange twist.

ISLAND EXPRESS

½ oz. LICOR 43

1½ oz. Espresso

1 oz. Fernet Branca

½ oz. Coconut Cream

5 drops Tiki Bitters

➜ Add all ingredients into tin and shake with ice. Strain over a 2x2 ice cube into a rocks glass. Garnish with orange slice and cinnamon.

BY ELISSA DUNN; @THE.BADASS.BARTENDER

PINEAPPLE SPICY MARGARITA

½ oz. LICOR 43

1½ oz. Blanco Tequila

1 oz. Pineapple juice

¼ oz. Agave

1 slice of Jalapeño Rim glass with Tajin

DARRYL STRAWBERRY

1½ oz. LICOR 43 HORCHATA

3 Strawberries, muddled

1 oz. Double Cross Vodka

½ oz. Chambord

➜ Top with coconut whipped cream. Garnish with grated Cinnamon.

SMOKED PEACHATA

1¼ oz. LICOR 43 HORCHATA

2 oz. Peach juice

1½ oz. Ilegal Mezcal Reposado

½ oz. Lemon juice

➜ Throw a sprig of Rosemary into the tin. Shake and strain over fresh ice. Garnish with a peach and Rosemary sprig.

OAXACAN

LADY

3/4 oz. LICOR 43

1½ oz. Mezcal

1 oz. Lemon juice

➜ Shake and strain into a coupe.

JAVA THE HOT

3/4 oz. LICOR 43

3/4 oz. Zucca amaro, 3/4 oz. Mezcal

2 oz. Espresso, 1 bar spoon Honey

1 vile Chipotle tincture, 1 Orange peel

➜ Put honey with hot espresso and whisk till melted. Put rest of ingredients into tin with lots of ice and shake till chilled. Double strain into glass and enjoy.

BY TAYLOR LAX; @THE.COCKTAIL.BANDIT

BERRY SMASHED

3/4 oz. LICOR 43

1½ oz. Reposado Tequila

3/4 oz. Lemon juice

½ oz. Simple syrup

3 muddled Blackberries

➜ Shake and double strain into a rocks glass. Garnish with a blackberry skewered on a lemon wheel.

THE NUTS

1 oz. LICOR 43

Nuts to crush (Pistachio, walnuts, cashews and almonds)

2 oz. Coffee

➜ Tablespoon of nut mix. Shake and double strain into a collins with a nut mix rim over ice and garnish with Manchego Cheese, Fresh Apricots.

BIRTHDAY CAKE

1½ oz. LICOR 43 HORCHATA

1 oz. LICOR 43 ORIGINAL

1½ oz. Pineapple juice

4-5 Ice cubes for the shaker additional ice for glass Frosting + Sprinkles

ORO AMERICANO

1 oz. LICOR 43

2 oz. Cold Brew

½ oz. Averna, ½ oz. Dolin Rouge

1 bar spoon Lemon juice, 2 oz. Tonic water ➜ In Collins glass, add ice. Garnish with Lemon swath, looped around, clipped onto rim of glass. Vanilla bean and chocolate tucked inside the loop of swath.

BY GERARDO DE ANDA; @GERADANDA BY SUZAE KIM; @SUZAEKIM

SAIL AWAY

1 oz. LICOR 43 HORCHATA

1½ oz. Martin Miller’s Gin

1 oz. Pear nectar

½ oz. Domaine de Canton Ginger Liqueur

➜ Shake and strain over fresh ice. Garnish with pear slices and fresh cinnamon.

CLOUDY APPLE SHAKE 43

1½ oz. LICOR 43 HORCHATA

1½ oz. Apple juice

1½ oz. Coconut Milk

SHAKE SENORA

1 oz. LICOR 43

1½ oz. Double Cross Vodka

1 oz. Coconut water

½ oz. Pineapple juice

½ oz. Lime juice

➜ Garnish with 2 pineapple leaves. Grate fresh Cinnamon.

TIME WELL SIPPED

1 oz. LICOR 43

1¹⁄³ oz. Chilled Guatemalan Espresso ²⁄³ oz. Italian Averna Amaro

4 dashes Chocolate Bitters

2 droppers Orange Citrate

1 oz. Spanish Brandy, 1 scoop Coconut gelato

➜ Shake very well until the gelato is broken. Strain into a tumbler, top with pebble ice, and garnish with toasted coconut.

BY JONATHAN STANYARD; @THEBITTERGRINGO

MINIBEER

1½ oz. COLD LICOR 43 ¼ oz. Heavy Cream (LICOR 43 HORCHATA is an excellent substitute for Heavy Cream)

BREAK THE HEATWAVE

1½ oz. LICOR 43

3/4 oz. Lemon juice

½ oz. Mandarin orange juice

¼ oz. Ginger Liqueur, 1½ oz. Club Soda  2 oz. Cold Brew Coffee

➜ Combine ingredients except Soda and Coffee, shake and strain into iced glass. Add Soda, stir. Float Coffee. Garnish with Lemon Peel.

BY LAUREN PELLECHIA; @ELVISSIPS

FRESA Y MIEL

3/4 oz. LICOR 43

1½ oz. Vanilla Almond Milk ½ oz. Mestiza mezcal, ½ oz. Espresso ¼ Agave, 1 dash Rhubarb Bitters ➜ Muddle two strawberries. Add all ingredients into shaker with ice. Shake and double strain into julep cup. Top with ice. Garnish with sliced strawberries with drizzle agave. Minced Mint on top.

BY LUIS A DEL POZO; @BOWTIE_LUI

BATIDA 43

1 oz. LICOR 43

1½ oz. Yellow Rose Rye Whiskey

1 oz. Unsweetened Coconut Milk

½ oz. Lime juice

➜ Shake and strain. Serve on crushed ice. Garnish with grated nutmeg and dehydrated Lime Wheel.

PSL

ESPRESSO 433

“ESPRESSO MARTINI”

1 oz. LICOR 43

13/4 oz. Espresso 1 oz. Double Cross Vodka

➜ Shake and strain into a martini glass.

LEVANTA MUERTOS

½ oz. LICOR 43, 3/4 oz. Espresso

¼ oz. Orange Liqueur, 3/4 oz. Mezcal  Barspoon of Orange Marmalade Absinthe Rinse Grated cinnamon

➜ Combine all ingredients except absinthe and cinnamon and shake vigorously. Strain in glass rinsed with absinthe. Top off with fresh grated cinnamon.

43 SANGRIA

1 oz. LICOR 43 2 oz. Cabernet  2 oz. Sauvignon Blanc 2 oz. Pineapple juice

➜ Hard shake and pour into a wine glass. Garnish with Mint Sprig and cut up Orange, Lemon, and Lime.

CANDY APPLE HORCHATA

1½ oz. LICOR 43 HORCHATA

2 oz. Apple Cider

1½ oz. Teremana Reposado

½ Lemon juice

➜ Shake and strain into a Collins Glass. Garnish with Caramel rim and peanut shavings and a dehydrated apple.

HORCHATA SEASON

1½ oz. LICOR 43 HORCHATA

1½ oz. Teremana Reposado Tequila

1 oz. Coconut milk

¼ oz. Lemon juice

¼ oz. Cinnamon simple syrup

1½ oz. Pumpkin puree

➜ Shake and Double strain. Serve over fresh ice. Garnish with a cinnamon stick and star of anise.

HENNYDO

1½ oz. LICOR 43, 1 Egg White

1½ oz. Hennessy, 1 oz. Grand Marnier

2 oz. Onyx Monarch Pourover

¼ oz. Orange Honey White Balsamic

2 dashes of Aromatic Bitters

➜ Combine all ingredients in shaker, dry shake for 15-20 sec. to begin the infusion of the egg white. Add ice and shake vigorously again for 20 sec. Double strain into a rocks glass and garnish with candied orange.

THE HOT TODDY

1 oz. LICOR 43

2 oz. Hot water

1½ oz. Yellow Rose American Whiskey ½ oz. Lemon juice

➜ Garnish with a cinnamon stick, lemon wheel, and star of anise.

DEJA BREW

3/4 oz. LICOR 43

1½ oz. Blended Scotch

1 oz. Espresso

3 Raspberries dropped into the tin

➜ Shake and double strained into a marti ni glass and garnish with 3 raspberries.

GOOD MORNING VIETNAM

1 oz. LICOR 43

3 tbsp. Cafe Du Monde

2 oz. Slow dripped coffee

3/4 oz. Cognac, 1 oz. Condensed milk

➜ Add 240 ml of hot water and Cafe Du Monde to a French Press. Let cool. In a tall glass add coffee, cognac and crushed ice.

Dilute condensed milk with Licor 43, pour over the top and garnish with sea-salt.

COOKIES & SCREAMS

1½ oz. LICOR 43 HORCHATA

1½ oz. Double Cross Vodka

2 oz. Coconut Milk

½ oz. Creme de Cacao

➜ Shake and serve over fresh ice. Garnish with Oreo Crust and extra gummy worms.

FOURTH WARD

2 oz. YELLOW ROSE RYE

3/4 oz. Celery Syrup*, 1 oz. Lemon Juice

3/4 oz. Simple Syrup

1½ oz. Topo Chico (mineral water)

Pinch of Salt, Fresh Ginger

➜ Muddle fresh ginger in cocktail shaker and add remaining ingredients. Shake well and double strain over ice into a Collins glass. Top with Topo Chico (mineral water). Garnish with a long lemon peel.

OLD FASHIONED

2 oz. YELLOW ROSE RYE OR BOURBON

¼ oz. Simple Syrup (sugar cube)

2 dashes Orange Bitters

2 dashes Angostura Bitters

Blackberries, Orange Peel, Cherry (optional)

➜ Combine all ingredients into a highball whiskey glass. Stir gently. Twist orange peel above glass. Rub orange peel on glass rim and place in your cocktail. *If using sugar cube muddle sugar with bitters.

H–TOWN MULE

YELLOW ROSE RYE WHISKEY

Fresh lime juice

Simple syrup

Fever Tree Spectacular Ginger Beer

➜ Garnished with a mint sprig and lime.

HYDE PARK

2 oz. YELLOW ROSE RYE

½ oz. Yellow Chartreuse Liqueur

½ oz. Dolin Blanc Vermouth

2 Dashes Angostura Bitters

2 Dashes Orange Bitters

➜ Combine Ingredients into a Boston Shaker. Shake well and pour into a speak easy glass. Garnish with a lemon twist.

KING OF WILDCATTERS

1.5 oz. YELLOW ROSE RYE

¾ oz. Simple Syrup, ¾ oz. Lemon Juice

¾ oz. Crème De Mure Blackberry Liqueur*

5 Mint Leaves

➜ Muddle Mint and blackberries in a cocktail shaker then add remaining ingredi ents. Shake well and strain into rocks glass over ice. Garnish with extra blackberries and mint.

Cardamom Bitters 2 Pieces of Fresh Banana Fresh Thyme ➜ Fill cocktail shaker halfway with ice and add ingredients. Shake well and strain into a coupe glass. Garnish with fresh thyme.

oz. Lime Juice

oz. Simple Syrup

Dry Shake ingredients in a cocktail shaker and strain into a speakeasy glass. Garnish with Angostura Bitters.

Fresh Ginger

➜ Muddle ginger then add remaining ingredients to cocktail shaker. Shake well and strain into rocks glass over one large ice cube. Garnish with ginger slice.

KIRBY

2 oz. YELLOW ROSE BOURBON

3/4 oz. Tattersall Sour Cherry Liqueur

½ oz. Heering Cherry Liqueur

½ oz. Rhubarb Amaro

3 dashes of Rhubarb Bitters

➜ Assemble all ingredients into a cocktail mixing pitcher and stir. Pour over one large ice cube in rocks glass. Garnish with orange peel.

MENIL

1½ oz. YELLOW ROSE OUTLAW BOURBON

3 Raspberries, 3/4 oz. Lemon Juice

3/4 oz. Orange Juice

3 dashes of Perchauds Bitters

Sparkling Rose

➜ Muddle Raspberries in cocktail shaker. Add ice and remaining ingredients. Double strain into flute glass and top with sparkling rose. Optional: Garnish with raspberries

MONTROSE

1½ oz. YELLOW ROSE PREMIUM

AMERICAN

1 oz. Apple Liqueur

½ oz. Martine Honeysuckle Liqueur

¼ Fresh Green Apple, Splash of Lemon Juice

Black pepper bitters

➜ Muddle apple in cocktail shaker. Add ice and pour over remaining ingredients. Shake well and double strain into coupe glass. Garnish with an apple slice.

OUTLAW MILK PUNCH

2 oz. YELLOW ROSE OUTLAW BOURBON

1½ oz. Half & Half 1 oz. Simple Syrup ¼ oz. Vanilla Nutmeg

➜ Pour ingredients over ice in a rocks glass and stir well. Garnish with fresh grated nutmeg.

ROTHKO CHAPEL

2 oz. YELLOW ROSE OUTLAW BOURBON

3/4 oz. Carpano Vermouth

3/4 oz. Gran Classico Liqueur

Benedictine Liqueur, Orange peel

➜ Pour all ingredients into a cocktail mix ing pitcher over ice and stir. Serve in a rocks glass with a float of Benedictine liqueur. Garnish with orange peel.

OUTLAW

OLD FASHIONED

YELLOW ROSE OUTLAW BOURBON

Angostura bitters

Orange bitters

Simple syrup

➜ Serve on a big ice and garnished with an orange peel and luxardo cherry.

OUTLAW BOULEVARDIER

YELLOW ROSE OUTLAW

Dolin Vermouth

Cappelletti

➜ Served in a coupe glass and orange peel.

SCOFFLAW

1 oz. YELLOW ROSE RYE

1 oz. YR PREMIUM AMERICAN 3/4 oz. Dry vermouth, 3/4 oz. Grenadine ½ oz. Lemon Juice, 2 Dashes orange bitters 2 dashes angostura bitters

➜ Combine all ingredients and stir in ice. Pour onto a glass of choice. Garnish with orange rind.

WATERWALL

2 oz. YELLOW ROSE PREMIUM AMERICAN

½ oz. Galliano Liqueur 1 oz. Solerno Blood Orange Liqueur Angostura Bitters

➜ Combine ingredients and stir well. Pour into speak easy glass. Garnish with orange twist.

WHISKEY SMASH

YELLOW ROSE OUTLAW

Fresh lemon juice

Simple syrup Mint

➜ Garnished with a mint sprig.

TEXAS BOURBON BERRY

LEMONADE

YELLOW ROSE HARRIS COUNTY BOURBON

Blackberries Blueberries

Cherry bitters Simple syrup Texas Lemonade ➜ Garnished with a blueberry, blackberry and mint.

THANKSGIVING

WEST ALABAMA SLAMMER

1½ oz. YELLOW ROSE

PREMIUM AMERICAN

1½ oz. Lemon Juice, 1½ oz. Orange Juice

¼ oz. Simple Syrup, dash of Bitters

½ oz. Heering Cherry Liqueur 3/4 oz. Sloe Gin, Orange Slice

➜ Pour ingredients over one large ice cube in a rocks glass and stir. Garnish with an orange slice.

MANHATTAN YELLOW ROSE HARRIS COUNTY BOURBON Sweet Vermouth Angostura Bitters ➜ Served in a coupe glass and garnished with an orange peel.

COWBOY

The number one source and authority on bartending, on premise & beyond.

CENTENO NARANJA 1½

YELLOW ROSE

1 oz. Licor 43

½ oz. Grand Marnier

2 dashes Vanilla Extract

3 dashes Orange Bitters

➜ Combine ingredients and stir well. Strain into a coupe glass. Garnish with an orange peel.

NORTH SIDE

1 oz. YELLOW ROSE OUTLAW BOURBON

2 oz. Grapefruit Juice

3/4 oz. Lemon Juice

¼ oz. Ancho Reyes Liqueur 4 Mint Leaves

➜ Salt Rim of a rocks glass. Add ice, pour ingredients over and stir. Tajin rim. Garnish with an orange slice and Mint.

KING OF WILDCATTERS

YELLOW ROSE RYE WHISKEY

Simple syrup

Fresh lemon juice

Fresh blackberries Mint

➜ Garnished with a mint sprig and blackberry.

TEXAS STING 1½

YELLOW ROSE PREMIUM AMERICAN

White Creme de Menthe

Stir with ice and serve on the rocks.

RYE

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