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VOL 100, NO. 4 PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ART DIRECTOR: James George, G Squared Studios, 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: bartendermag, TWITTER: twitter.com/barmag, PINTEREST: pinterest.com/bartendermag, BLOG: bartendermagazine.wordpress.com, TUMBLR: barmag.tumblr.com, INSTAGRAM: bartendermagazine, MARKETING ASSISTANT: Olivia Lipp, SOCIAL MEDIA: Catie Gibbons, 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 2019/2020, 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 2020 Sunday
Monday
GEORGEREMUS.COM
Tuesday
Wednesday Thursday 1 2
6 HAND OF THE KING
7
Saturday 3 4
KINGS BOULEVARDIER
KINGS COFFEE
5
Friday
1.5 oz. GEORGE REMUS® BOURBON 2 oz. GEORGE REMUS® BOURBON .75 oz. Contratto Bitter .5 oz. Maple Syrup .75 oz. Sweet Vermouth A TOAST TO THE KING 2 dashes Orange Bitters Combine all ingredients in a 2 oz. GEORGE REMUS® BOURBON 4 oz. - 8 oz. Coffee mixing glass. Add ice and an 1 large iced cube Combine all ingredients in your expressed orange peel. Stir for Pour George Remus over ice. favorite mug. Add whipped 30 seconds. Strain into cocktail Enjoy! cream and ground pecans as coupe and garnish with an garnish. New Year’s Day Orange peel.
9 HONEY-RAISIN 10
8
OLD FASHIONED
2 oz. GEORGE REMUS® BOURBON .5 oz. Honey Raisin Syrup 1.5 oz. GEORGE REMUS® BOURBON 2 oz. GEORGE REMUS® BOURBON GEORGE REMUS 2 dashes Peychauds Barrel 1 oz. Peach Simple Syrup PROHIBITION .75 oz. Dolin Dry Vermouth SIDE CAR Aged Bitters .75 oz. Lemon Juice .75 oz. Campari Combine all ingredients in 1 oz. GEORGE REMUS® BOURBON ERA WARD 8 1 Egg White a mixing glass. Add ice and 1 oz. Triple sec 2 oz. GEORGE REMUS® BOURBON Orange Peel Combine all ingredients in Combine all ingredients in a expressed lemon peel. Stir for 1 oz. freshly squeezed lemon PROHIBITION .75 oz. Lemon Juice shaker tin and reverse dry mixing glass and stir for 30 30 seconds. Strain into an Old juice .75 oz. Orange Juice ERA HIGHBALL seconds. Strain into a cocktail shake. Strain into a cocktail Shake and strain into a martini 2 oz. GEORGE REMUS® BOURBON Fashioned Glass over 1 large 1 tsp. Grenadine coupe and garnish with a coupe, and garnish with an rock. Garnish with lemon peel glass. Rim martini glass with 2-4 oz. Club Soda Shake with ice and strain into peach slice. orange peel. Pour ingredients over ice. and Luxardo cherry. sugar, garnish with a lemon. chilled cocktail glass.
12
APPLE CINNAMON OLD FASHIONED
2 oz. GEORGE REMUS® BOURBON .5 oz. Apple Cinnamon Ginger Syrup 2 dashes Angostura 2 dashes Orange Bitters Combine ingredients in a mixing glass. Add ice and expressed lemon peel. Stir 30 seconds. Strain into an Old Fashioned Glass over 1 large rock. Garnish with an apple slice.
19
PROHIBITION ERA MANHATTAN
2 oz. GEORGE REMUS® BOURBON 1 oz. Dry Vermouth dash Bitters Shake with ice and strain into chilled cocktail glass. Garnish with an olive and a lemon twist.
26 VANILLA - RHUBARB OLD FASHIONED
PEACHY KING
13
14
PROHIBITION ERA OLD-FASHIONED
1.5 oz. GEORGE REMUS® BOURBON ISLAND KING 2 dashes Angostura Bitters 2 oz. GEORGE REMUS® BOURBON 1 Sugar Cube .75 oz. Velvet Falernum 1 tsp Water .25 oz. Simple Syrup Muddle sugar cube in water. .75 oz. Lemon Juice Add Angostura bitters until Egg white optional sugar dissolves. Add GEORGE Combine all ingredients in a mixREMUS® Bourbon. Stir, then ing glass and stir for 30 seconds. add ice. Squeeze small slice of Strain into a cocktail coupe, lemon and drop in. garnish with a mint leaf.
20 GEORGE’S
REMEMBER THE KING
2 oz. REMUS REPEAL RESERVE Pour Remus Volstead Reserve into a rocks glass. Serve neat. Cheers to the man, the myth, the legend. George Remus!
MLK Jr. Day
27
21
16
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KING’S CRANBERRY & GINGER
BROWN DERBY
2 oz. GEORGE REMUS® BOURBON .75 oz. Ginger-Honey Syrup 1 oz. GEORGE REMUS® BOURBON .75 oz. Grapefruit Juice 1 oz. Ginger Ale Egg White 2 oz. Cranberry Juice REMUS Combine all ingredients in Handful of Cranberries for LOOPHOLE shaker tin and reverse dry Garnish 2 oz. REMUS VOLSTEAD RESERVE shake. Strain into cocktail Fill a cocktail shaker with ice, Pour Remus Volstead Reserve add ingredients and shake. into a rocks glass. Serve neat. coupe & garnish with candied Pour in a glass over ice, garnish Cheers to the 100th anniversary ginger. Willie’s Day with cranberries and serve! of the Volstead Act!
CHILE CHERRY
22
GEORGE’S CURIOSITY
23
MILK PUNCH 1.5 oz. GEORGE REMUS® BOURBON 2 oz. GEORGE REMUS® BOURBON .5 oz. Simple Syrup 2 oz. GEORGE REMUS® BOURBON .5 oz. Montenegro Amaro .25 oz. Creme de Banane .5 oz. Velvet Falernum .5 oz. Ancho Reyes 4 drops of Bittermens Xocolatl .5 oz. Simple Syrup .5 oz. Cherry Heering Mole Bitters & Orange Peel 2 oz. Half & Half Orange Peel Combine all ingredients in a 1 drop Vanilla Extract Combine all ingredients in a mixing glass and stir for 30 Combine all ingredients in mixing glass and stir for 30 a mixing glass over ice and seconds. Strain into a cocktail seconds. Strain into an Old shake. Strain into an Old Fash- coupe, Garnish with a Luxardo Fashioned glass with 1 big rock, garnish with dried banana ioned glass (no ice). Garnish cherry. chips. with fresh grated nutmeg. Buddy’s Day
28
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29
NEW YORK SOUR
2 oz. GEORGE REMUS® BOURBON .75 oz. Simple Syrup 1 oz. fresh lemon juice 2 oz. GEORGE REMUS® BOURBON SCOFFLAW 1 Egg white (optional) .5 oz. Rhubarb-Vanilla Syrup 2 oz. GEORGE REMUS® BOURBON THE GOLD RUSH 2 oz. GEORGE REMUS® BOURBON .5 oz. Red wine 4 drops Burlesque Bitters 1 oz. Dry Vermouth Add ingredients except wine to .75 oz. fresh lemon juice Orange Peel .25 oz. lemon juice shaker & fill with ice. Shake & .75 oz. honey Combine ingredients in mixing .5 oz. grenadine Combine ingredients in shaker strain into glass filled with ice. glass, stir for 30 seconds. 2 dashes orange bitters Strain into Old Fashioned glass Add all ingredients into a shaker filled with ice. Shake to dissolve Pour wine over back of spoon so honey. Strain into glass over 1 it floats on top of the drink. with 1 large ice cube. Garnish with ice. Shake. Strain into a Isla’s Day chilled cocktail glass. large ice cube. with Luxardo cherry.
30
REMUS GRAPEFRUIT-GINGER BOURBON SOUR
24
2 cups GEORGE REMUS® BOURBON 1 cup each sugar/water 1 (3-inch) fresh ginger, thinly sliced 1-3/4 cup fresh grapefruit juice 1/2 cup fresh lime juice Heat sugar, water, & ginger over low heat, stir until sugar dissolved. Remove from heat, steep 30 minutes. Remove ginger & discard. Combine ginger syrup, grapefruit & lime juice. Fill 6 glasses with ice, add 1/3 cup bourbon & 1/2 cup juice mix to each, serve immediately.
SPICY KING
2 oz.. GEORGE REMUS® BOURBON 1 oz. Jalapeno - Mint Syrup .75 oz. Lemon Juice 1 Egg White Combine all ingredients in a mixing tin over ice. Reverse dry shake for 30 seconds and strain into a cocktail coupe. Garnish with a jalapeno slice.
11
CINCINNATI TEA TIME
2 oz. GEORGE REMUS® BOURBON Ginger Tea Infused 1 oz. Simple Syrup .75 Lemon Juice Egg White Combine all ingredients in a shaker tin over ice. Shake for 45 seconds to achieve maximum froth. Double strain into a coupe glass and garnish with candied ginger.
18
CHOCOLATE OLD FASHIONED
2 oz. GEORGE REMUS® BOURBON .5 oz. Simple Syrup .25 oz. Creme De Cacao 4 dashes of Fee Brothers Aztec Chocolate Bitters Orange Peel Combine all ingredients in a mixing glass and stir for 30 seconds. Strain into an Old Fashioned glass with 1 big rock, garnish with a chocolate covered cherry.
25
PROHIBITION ERA MINT JULEP
2 oz. GEORGE REMUS® BOURBON .25 oz. Raw Sugar Syrup 8 Mint Leaves Muddle the mint and syrup. Add GEORGE REMUS® Bourbon. Garnish with 1 mint sprig.
Lunar New Year
31
BOOTLEGGER MULE
1.5 oz. GEORGE REMUS® BOURBON Ginger Beer Lime Mint Sprigs Fill glass with crushed ice. Squeeze lime wedge over ice & add bourbon. Fill glass with ginger beer. Stir & garnish with mint and lime wedge, if desired.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
BLUEBERRY BOOTLEGGER
2 oz. GEORGE REMUS® BOURBON .75 oz. Blueberry Maple Syrup .75 oz. Orange Juice Combine all ingredients in shaker tin and shake. Strain into a cocktail coupe and garnish with Blueberries.
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February 2020 DISARONNO.COM
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
DISARONNO TWO HEARTS
Drink 1 1 part DISARONNO 1 part White Creme de Cacao 1/2 part cream Drink 2 1 part DISARONNO 1 part Dark Creme de Cacao 1/2 part cream
3
2 DISARONNO ELIXIR OF LOVE
CRANBERRY KISS
1 part DISARONNO 1 part orange juice drizzle Triple Sec Champagne
9
3/4 part DISARONNO 1-1/4 parts vodka 1 part cranberry juice 3/4 part lime juice
10 OPERETTA DISARONNO
DISARONNO SOUR
16
17
1 oz. DISARONNO 1 oz. Dark Rum .75 oz. lime juice .75 oz. orange juice 4 dashes angostura bitters Add all of the ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with a mint sprig.
ICE ICE MIAMI VICE 1 oz. DISARONNO 1 oz. Coconut liqueur .5 oz. Lime Juice 1 oz. Mist Twist .5 oz. Strawberry Re’al
President’s Day
23
1 oz. DISARONNO 1 oz. Blanco Tequila 1 oz. lime juice 1.5 oz. ruby red grapefruit 1 dash agave syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a margarita glass with ice. Garnish with a grapefruit slice.
18
THE MILANO MANGO MARGARITA
1 oz. DISARONNO 1 oz. Repo Tequila .5 oz. Ancho Reyes 1 oz. Lime Juice .75 oz. Mango Puree Lime Wheel
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25
STONE BASIL SOUR
1.5 oz. DISARONNO 1 oz. lemon juice .75 oz. orange juice 3 dashes angostura bitters Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with basil sprig and orange slice.
PUMPKIN SPICE LATTE THE DAIQUIRI .5 oz. DISARONNO .5 oz. Coffee Liqueur 1 oz. Dark Rum 1 oz. Milk .5 oz. Pumpkin Re’al
7
8
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1 oz. DISARONNO 1 egg white 1 oz. Mezcal Add all ingredients into a 3 dashes grapefruit bitters Add all ingredients into a mix- mixing glass with ice. Shake ing glass. Stir with ice. Strain for 20 seconds. Strain into a cocktail glass with ice. Garnish into a rocks glass with ice. Garnish with an orange peel. with bitters.
1 oz. DISARONNO 2 oz. Pinot Grigio 1 oz. pineapple juice .75 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Pour contents into a wine glass. Fill glass with ice. Garnish with citrus slices.
NINO aka MEZCAL GODFATHER
1 oz. DISARONNO 1-1/2 oz. Cognac 2 oz. pineapple juice dash Angostura Bitters Shake & strain over ice. Garnish with lime wedge.
12
DISARONNO SOUR CLASSIC
13
1 oz. DISARONNO 1 oz. Rum 1 oz. Lime Juice .5 oz. Watermelon Puree .25 oz. Simple Syrup
STONE FRUIT SWIZZLE
THE WILD CIDER
1 oz. DISARONNO 1 oz. Bourbon .5 oz. Lemon Sour 1 oz. Angry Orchard .5 oz. Simple Syrup Cinnamon Stick Lemon Slice
STRAWBERRY LIME RICKEY
DISARONNO FIZZ
2 parts DISARONNO 4 parts Sparkling Water
20
19
1 oz. DISARONNO 1 oz. Vodka .75 oz. lime juice .5 oz. simple syrup 4 strawberries & 4 basil leaves Muddle strawberry & basil. Add rest of ingredients into mixing glass with ice. Shake & strain into a highball glass with ice. Garnish with a basil leaf.
Valentine’s Day
21
27 DISARONNO ITALIAN MULE
1.5 oz. DISARONNO 1 oz. lime juice 2 oz. ginger beer Add DISARONNO, lime juice, and ginger beer into a mule mug with ice. Stir ingredients. Garnish with mint sprig.
1.5 oz. DISARONNO 5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add DISARONNO & bitters. Shake for 10 seconds. Strain into pint glass with ice. Top with 5 oz. Belgian style ale. Garnish with a lemon wheel.
ITALIAN MARGARITA aka DISARITA
22
1 oz.DISARONNO 1 oz.Blanco Tequila ITALIAN COFFEE 1 oz. lime juice 1.5 oz. DISARONNO 1 oz. lemon juice 6 oz. coffee .5 oz. agave syrup whipped cream Add all ingredients into mixing Add all ingredients into a glass with ice. Shake & strain coffee glass. Top with whipped into margarita glass & add ice. cream. Garnish with cinnamon. Garnish with lime.
1-1/2 parts DISARONNO 1-1/2 parts The Irishman Founder’s Reserve 4-1/4 parts cranberry juice
26
1.5 oz. DISARONNO .75 oz. Bourbon 1 oz. lemon juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass. Garnish with an orange and cherry flag.
1 oz. DISARONNO 1 oz. Vodka .75 oz. Lime Juice .5 oz. Lemon Sour Cherry Re’al
ITALIAN IRISHMAN
DISARONNO BOURBON SOUR
ITALIAN SANGRIA
14 BELGIAN SOUR 15
DISARONNO PALOMA
1 oz. DISARONNO .5 oz. Zucca 1.5 oz. DISARONNO 1 oz. orange juice 1 oz. lemon juice .5 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all ingredients into a mixing glass with ice. Shake for Add all ingredients into a 10 seconds. Strain into a rocks mixing glass with ice except prosecco. Shake and strain glass with ice. Garnish with into a wine glass with ice. lime wheels.
DISARONNO MAI TAI
11
6
5 THE CODE
DISARONNO BED OF ROSES
1/2 part DISARONNO 1/2 part White Rum 3/4 part Dark Chocolate Liqueur 2 parts cream
4
28
29 DISARONNO SPARKLER
THE GODFATHER
1 oz. DISARONNO 1 oz. your favorite whisky 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into rocks glass with ice. Garnish with orange peel.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all except prosecco into glass with ice. Shake for 10 seconds. Strain into wine glass with ice. Top with prosecco. Garnish with orange peel.
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March 2020 WALSHWHISKEY.COM
Sunday
Monday 2 1 WRITERS’ SWIZZLE
THE IRISH MANHATTAN
2 oz. THE IRISHMAN FOUNDER’S RESERVE 1 oz. Sweet Vermouth 1 tsp. Maraschino 4 dashes of Orange Bitters
2 oz. WRITERS’ TEARS COPPER POT 1 oz. Diplomatico Reserva Exclusiva 0.5 oz. Amaro di Angostura 4 tsp. fresh lime juice 4 tsp. real passionfruit syrup Swizzled over crushed ice.
8
IRISH FLOAT
1 shot THE IRISHMAN IRISH CREAM 1 glass cola Float THE IRISHMAN on top of the cola.
15
THE FOUNDER’S GOLD
1 oz. THE IRISHMAN IRISH CREAM 1 oz. DISARONNO 1 oz. vodka 1 oz. brandy Milk Shake with ice, serve in a rocks glass.
22 IRISH LATTE
1-1/2 oz. THE IRISHMAN IRISH CREAM 1 cup coffee 1 oz. THE IRISHMAN FOUNDER’S RESERVE 1 oz. hot milk Combine into a large coffee cup and enjoy.
29 CHILLY IRISHMAN
1 part THE IRISHMAN IRISH CREAM 1 cup coffee 1 part vanilla vodka Freeze coffee into ice cubes; pour Irishman and vodka over cubes.
IRISHMAN HOT CHOCOLATE
1/2 oz. THE IRISHMAN IRISH CREAM 1 oz. The Irishman Founder’s Reserve 4-1/2 oz. hot chocolate Stir and serve in a mug.
9
10
THE JIMMY CONWAY/ 1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE IRISH HENRY HILL 1 1/2 oz. THE IRISHMAN WHISKEY SINGLE MALT 1 oz. Triple Sec 1 1/2 oz. DISARONNO 1 oz. Banana Liqueur 4 1/4 oz. Cranberry Juice .75 oz. Chilled Tonic Water Slice of lemon for garnish Put all ingredients into cocktail Fill a tall glass with ice. Pour in shaker with ice. Shake to mix. The Irishman & DISARONNO. Fill to Fine strain into chilled cocktail top with Cranberry Juice. Garnish glass. Garnish orange segment. with a slice of lemon.
16
MAGICALLY DELICIOUS THE IRISHMAN 1/2 oz. THE IRISHMAN WHISKEY SOUR
FOUNDER’S RESERVE 1/2 oz. coffee liqueur
Tuesday Wednesday Thursday Friday BLACKBERRY 3 MALT 4 5 SUNBURNED 6 1 1/2 oz. IRISHMAN
1 1/2 oz. THE IRISHMAN SINGLE MALT 1 1/2 oz. lemon juice 3 oz. sugar syrup Pour IRISHMAN whiskey, lemon juice, & sugar syrup into cocktail shaker with ice. Shake well. Strain into chilled sour glass. Garnish with Maraschino cherry & lime slice.
23
24
CRUSHED TEARS
30 2 oz. THE IRISHMAN IRISH CREAM 1/4 cup espresso 2 oz. sweet cream 1 scoop vanilla ice cream Blend all ingredients with ice and pour into a martini glass.
IRISH CHERRY
13
GINGER RODGERS
1/2 oz. THE IRISHMAN
FOUNDER’S RESERVE 1/2 oz. coffee liqueur
1 oz. THE IRISHMAN IRISH CREAM 1 tbsp. grenadine syrup Shake & serve.
18
1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 1/2 oz. coffee liqueur
St. Patrick’s Day
12
IRISH BIRTHDAY
IRISHMAN IN FRANCE 1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN
FOUNDER’S RESERVE 1/2 oz. coffee liqueur
1 oz. Chambord® raspberry liqueur Pour ingredients into a shaker over ice, shake and serve.
14
O’MALLEY’S GHOST
BANANA 4 IRISH 3/4 oz. almond liqueur 3/4 oz. banana schnapps Fill with milk Stir or shake. Ice cream can be used instead of milk and blended.
1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. cake flavored vodka Mix ingredients in a shaker with ice. Optional: Top with whipped cream and sprinkles.
1 oz. THE IRISHMAN IRISH CREAM 1 oz. peach schnapps 1 splash pineapple juice Pour THE IRISHMAN IRISH CREAM, peach schnapps & pineapple juice into a shaker half-filled with ice. Shake & strain into cocktail glass over shaved ice. Garnish maraschino cherry, & serve.
11
17
3/4 oz. WRITER’S TEARS 2 strawberries SOUTHERN 2 mint sprigs IRISHMAN 1/2 barspoon sugar 3 oz. THE IRISHMAN 2 lemon wedges IRISH CREAM 1 oz. club soda 1 oz. peach schnapps Add all ingredients except club 1 oz. butterscotch schnapps soda to shaker or glass. Add Pour THE IRISHMAN IRISH Writer’s Tears & crushed ice. CREAM and peach schnapps Shake & pour into glass. Top into a glass, mix in the butter- with club soda & garnish with scotch schnapps. lemon or strawberry.
IRISH TIRAMISU MARTINI
THE IRISHMAN SINGLE MALT 3/4 oz. Simple Syrup 3/4 oz. Fresh Lime Sparkling Water Fresh Blackberries In mixing glass muddle 4-5 blackberries with simple syrup. Add lime & The Irishman Single Malt, shake well with ice. Double strain into glass over ice. Top up with sparkling water. Garnish: lemon segment & blackberry.
Saturday 7
SOUR TEARS
2 parts WRITERS’ TEARS 1 tsp fresh lemon juice 4 tsp sugar syrup 1 egg white 4 dashes bitters
25
2 oz. WRITERS’ TEARS COPPER POT 4 tsp. fresh lime juice 4 tsp. ginger syrup 3.5 oz. soda water
Katharine’s Day THE TRINITY
19
1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 6-8 Basil Leafs 1/2 oz. Monin green apple .3 oz. Monin pistachio 3/4 oz. Mozart dry chocolate .2 oz. fresh pressed lime juice Pour The Irishman Founder’s Reserve, 6-8 basil leaves, green apple, pistachio, dry chocolate, lime juice in shaker & shake. Double strain into a glass. Basil leaf for garnish.
First Day of Spring
1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN
IRISH PADDY
FOUNDER’S RESERVE 1/2 oz. coffee liqueur
1 oz. THE IRISHMAN IRISH CREAM 1 oz. Irish Mist 1 oz. crème de cacao 2 oz. cream 1 oz. green crème de menthe Pour all ingredients into a Pour ingredients into a shaker cocktail shaker with ice. Shake over ice, shake & strain into a & strain. chilled Rocks glass.
20
21
BLACK ICE
IRISH MARGARITA
1-1/2 oz. THE IRISHMAN IRISH CREAM 3/4 oz. 100% Blue Agave Tequila 1 scoop vanilla ice cream 3/4 oz. half & half Blend all ingredients with ice and pour.
26
27
1 oz. THE IRISHMAN FOUNDER’S RESERVE
1-1/2 oz. peppermint schnapps 4 oz. cola Pour THE IRISHMAN and peppermint schnapps into a highball glass, pour the cola over the top.
28
IRISH COOKIE
1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN
OLD FASHIONED IRISHMAN
2 oz. THE IRISHMAN FOUNDER’S RESERVE 2 tsp. Demerara Syrup (2:1) 4 dashes of Boker’s Bitters
FOUNDER’S RESERVE 1/2 oz. coffee liqueur
2 oz. milk 1/2 oz. butterscotch schnapps 1 scoop vanilla ice cream Blend all ingredients together & pour.
IRISH WINTER
2 oz. THE IRISHMAN IRISH CREAM 6 oz. hot coffee Peppermint stick Combine ingredients and stir with peppermint stick.
LUCKY LICORICE
1 Part THE IRISHMAN IRISH CREAM 1 part Sambuca 1 splash soda water Fill with ice. Serve on the rocks.
31 CANDY BAR
1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 1/2 oz. coffee liqueur
1 oz. cream 1/2 oz. crème de cacao 1/2 oz. hazelnut liqueur Combine liqueurs, add cream. Serve with ice in highball glass.
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April 2020 DISARONNO.COM
Sunday
Monday
Tuesday
Wednesday Thursday 2 1 DISARONNO BOURBON SOUR
1.5 oz. DISARONNO .75 oz. Bourbon 1 oz. lemon juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass. Garnish with an orange and cherry flag.
6
5
7 DISARONNO SOUR
DISARONNO ITALIAN MULE ITALIAN IRISHMAN 1-1/2 parts DISARONNO 1-1/2 parts The Irishman Founder’s Reserve 4-1/4 parts cranberry juice
DISARONNO FIZZ 2 parts DISARONNO 4 parts Sparkling Water
12
13 THE CODE
1 oz. DISARONNO 1-1/2 oz. Cognac 2 oz. pineapple juice dash Angostura Bitters Shake & strain over ice. Garnish with lime wedge.
DISARONNO FIZZ 2 parts DISARONNO 4 parts Sparkling Water
Easter
DISARONNO FIZZ 2 parts DISARONNO 4 parts Sparkling Water
DISARONNO Day
26
DISARONNO FIZZ 2 parts DISARONNO 4 parts Sparkling Water
STRAWBERRY LIME RICKEY
1 oz. DISARONNO 1 oz. Rum 1 oz. Lime Juice .5 oz. Watermelon Puree .25 oz. Simple Syrup
Drink 1 1 part DISARONNO 1 part White Creme de Cacao 1/2 part cream Drink 2 1 part DISARONNO 1 part Dark Creme de Cacao 1/2 part cream
MARGARITA aka DISARITA
STONE BASIL SOUR
THE DAIQUIRI
9 ITALIAN
10
ITALIAN SANGRIA
DISARONNO SOUR CLASSIC
14
1 oz. DISARONNO 2 oz. Pinot Grigio 1 oz. pineapple juice .75 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Pour contents into a wine glass. Fill glass with ice. Garnish with citrus slices.
15
STONE FRUIT SWIZZLE
1 oz. DISARONNO 1 oz. Vodka .75 oz. Lime Juice .5 oz. Lemon Sour Cherry Re’al
21
16
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1 egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass with ice. Garnish with bitters.
23
22
THE GODFATHER
1 oz. DISARONNO 1 oz. your favorite whisky 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into rocks glass with ice. Garnish with orange peel.
28 THE MILANO MANGO MARGARITA 1 oz. DISARONNO 1 oz. Repo Tequila .5 oz. Ancho Reyes 1 oz. Lime Juice .75 oz. Mango Puree Lime Wheel
DISARONNO BED OF ROSES 1 part DISARONNO 1 part orange juice drizzle Triple Sec Champagne
Earth Day
29
CRANBERRY KISS
3/4 part DISARONNO 1-1/4 parts vodka 1 part cranberry juice 3/4 part lime juice
Debbie’s Day
DISARONNO MAI TAI
11 1.5 oz. DISARONNO 1 oz. lemon juice .75 oz. orange juice 3 dashes angostura bitters Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with basil sprig and orange slice.
17
18 OPERETTA DISARONNO
DISARONNO ELIXIR OF LOVE
1/2 part DISARONNO 1/2 part White Rum 3/4 part Dark Chocolate Liqueur 2 parts cream
Howard’s Day
THE WILD CIDER
1 oz. DISARONNO 1 oz. Bourbon .5 oz. Lemon Sour 1 oz. Angry Orchard .5 oz. Simple Syrup Cinnamon Stick Lemon Slice
1 oz. DISARONNO .5 oz. Zucca 1 oz. orange juice .5 oz. lemon juice 1.5 oz. Prosecco Add all ingredients into a mixing glass with ice except prosecco. Shake and strain into a wine glass with ice.
24
DISARONNO PALOMA
1 oz. DISARONNO 1 oz. Blanco Tequila 1 oz. lime juice 1.5 oz. ruby red grapefruit 1 dash agave syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a margarita glass with ice. Garnish with a grapefruit slice.
4
DISARONNO TWO HEARTS
1 oz.DISARONNO 1 oz.Blanco Tequila ITALIAN COFFEE 1 oz. lime juice 1.5 oz. DISARONNO 1 oz. lemon juice 6 oz. coffee .5 oz. agave syrup whipped cream Add all ingredients into mixing Add all ingredients into a glass with ice. Shake & strain coffee glass. Top with whipped into margarita glass & add ice. cream. Garnish with cinnamon. Garnish with lime.
27
1 oz. DISARONNO 1 oz. Vodka .75 oz. lime juice .5 oz. simple syrup 4 strawberries & 4 basil leaves Muddle strawberry & basil. Add rest of ingredients into mixing glass with ice. Shake,strain into a highball glass with ice. Garnish with a basil leaf.
DISARONNO SPARKLER
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all except prosecco into glass with ice. Shake for 10 seconds. Strain into wine glass with ice. Top with prosecco. Garnish with orange peel.
Saturday
3
1.5 oz. DISARONNO 1 oz. lemon juice 1.5 oz. DISARONNO .5 oz. simple syrup 1 oz. lime juice Add all ingredients into a 2 oz. ginger beer mixing glass with ice. Shake for Add DISARONNO, lime juice, 10 seconds. Strain into a rocks and ginger beer into a mule glass with ice. Garnish with mug with ice. Stir ingredients. lime wheels. Garnish with mint sprig. Passover
19 BELGIAN SOUR 20
1.5 oz. DISARONNO 5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add DISARONNO & bitters. Shake for 10 seconds. Strain into pint glass with ice. Top with 5 oz. Belgian style ale. Garnish with a lemon wheel.
8
Friday
25 NINO aka MEZCAL GODFATHER
1 oz. DISARONNO 1 oz. Mezcal 3 dashes grapefruit bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.
30
1 oz. DISARONNO 1 oz. Dark Rum .75 oz. lime juice .75 oz. orange juice 4 dashes angostura bitters Add all of the ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with a mint sprig.
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May 2020 RUMCHATA.COM
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
2
1
RUMCHATA SHOOTER 1 part RUMCHATA 1 part butterscotch schnapps
3 parts RUMCHATA 1 part cognac
Shake with ice and strain into a shot glass.
4
3
5
6
7
FRENCH DELIGHT Combine over ice in a rocks glass.
9
8
RUMCHATA PUMPKIN PIE MARTINI RUMCHOCOLATA
BANANA CREAM PIE 1 oz. RUMCHATA 1/4 oz. banana liqueur
RUMCHATA Ghiradelli Double Cocoa Powder
DIRTY MONKEY
Shake ingredients with ice and strain into liqueur glass; dust with graham cracker crumbs.
Sprinkle RumChata with Ghirardelli Double Cocoa Powder and serve warm.
2 parts RUMCHATA 1 part banana liqueur
Cinco De Mayo
Shake and pour over ice.
10
11
RUMCHATA CINNAMON TOAST 1 part RUMCHATA 1 part Jack Daniel’s Tennessee Fire
2 parts RUMCHATA 1 part cherry bourbon or whiskey Shake with ice and strain into a shot glass.
Mother's Day
1/3 part banana liqueur 1/2 part chocolate cake vodka Shake with ice and pour into Martini Glass. Garnish with a banana slice!
1/3 part chocolate vodka 1/4 part green creme de menthe
Shake ingredients with ice and strain into a martini glass. Garnish with chocolate chips.
18
CAPPUCCINO RUMCHATA
Combine in a coffee mug; add amaretto for extra sweetness if desired.
2 parts RUMCHATA 1 part vanilla vodka
Shake with ice and strain into a martini glass.
14
19 COCONUT MACAROON
MOMMA LATTE
2 parts RUMCHATA 2 parts Patron XO Cafe Tequila 1 part skim milk Serve over ice in a rocks glass.
24/31
1 part RUMCHATA 1 part Malibu 1 part Kahlua 1 part cream
Shake with ice and pour into a rocks glass.
25
26
1 oz. RUMCHATA 1/4 oz. lemoncello 1/4 oz. whipped vodka
Shake ingredients with ice and strain into a liqueur glass; dust with graham cracker crumbs.
15
16
RumChata.com
RUMCHATA BANANA RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by RASPBERRY LADY Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. COFFEE CAKE MARTINI FINGER MARTINI LOOPY FRUITS MINT CHOCOCHATA 2-1/2 parts RUMCHATA SHOOTER 3 parts RUMCHATA CINNAMON CRUNCH MARTINI 1/4 part Van Gogh Double 1/2 part raspberry vodka 3 parts RUMCHATA CEREAL Espresso Vodka 1 part RUMCHATA
17
2 oz. RUMCHATA Steaming hot coffee A splash of amaretto
RUMCHATA MARTINI
13
F I N D T H E R E C I P E AT
CHERRY PIE
LEMON MERINGUE PIE
Shake with ice and strain into martini glass. Sprinkle with cinnamon.
Shake with ice and strain in to shot glass.
12
2 parts RUMCHATA 1 part vanilla vodka 1 part pumpkin liqueur (or substitute with 3 tbs pumpkin pie filling) Cinnamon
3 parts RUMCHATA 1 part vanilla vodka
Shake with ice and strain into a shot glass. Garnish with a piece of Cinnamon Toast Crunch cereal.
1/4 part caramel vodka 1/4 part espresso vodka 1/4 part chocolate liqueur
Combine into a martini glass and enjoy.
20 PINEAPPLE UPSIDE DOWN CAKE
2 parts RumChata 1/2 part Whipped Vodka splash Pineapple Juice splash Grenadine Shake with ice and strain into shot glass.
1 part raspberry vodka 1 part orange vodka Dash caramel vodka
Shake with ice and strain into a shot glass.
21
RUMCHATA MUDSLIDE 1 part RUMCHATA 1 part Kahlua
Shake with ice and strain into a tall glass.
Armed Forces Day
22
23
RUMCHATA PUDDING SHOTS
1 cup RUMCHATA 1 box of chocolate or vanilla instant pudding 1 cup milk 1 container of whipped topping
TIRAMISU
1 oz. RUMCHATA 1/2 oz. espresso, cold Cinnamon
Shake ingredients with ice and strain into liqueur glass; dust with cinnamon.
27
Mix pudding, milk, and RumChata until smooth. Stir in whipped topping. Put into plastic shot containers with lids and freeze.
28
ALMOND COCOCHATA 1 part RUMCHATA 1 part coconut rum 2 parts root beer
Serve over ice in a tall glass.
30
29 CHOCOLATE COVERED CHERRY
OATMEAL COOKIE 1 part RUMCHATA 1 part Goldschlager A splash of Jagermeister
Combine RumChata and Goldschlager in a rocks glass, add a splash of Jagermeister to taste.
RUMCHATA HOT APPLE PIE
CINNAMON BUN 4 parts RUMCHATA 1 part light spiced rum
Shake with ice and strain into a shot glass.
Memorial Day
KENTUCKY CREAM 3 parts RUMCHATA 1 part bourbon
Combine over ice in a rocks glass.
THE PUMPKIN PIE SPLASH
Simply drop a shot glass of RUMCHATA in your favorite glass of your favorite pumpkin ale
2 parts RUMCHATA 1 parts Jack Daniel’s Tennessee Fire 1/2 part apple vodka
Shake with ice and strain over ice.
2 parts RUMCHATA 1 part chocolate vodka 1 part cherry vodka
Shake all ingredients and serve over ice in a martini glass. Many thanks to Erik Laatsch for submitting this recipe on Facebook.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
COCONUT CREAM PIE MARTINI 4 parts RUMCHATA 1 part coconut rum
Shake with ice and pour into a martini glass.
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June 2020 COCOLOPEZ.COM
Sunday
Monday
Tuesday 1
Wednesday Thursday 4 2 3
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Frangelico liqueur 1 oz. amaretto 1 glass cubed ice Pour ingredients in blender. Blend. Pour in glass 1-1/2” from top. Garnish pineapple wedge.
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Bailey’s® Irish Cream 1 oz. Godiva® chocolate liqueur 1 glass cubed ice Pour ingredients in blender. Blend. Pour in glass to 1-1/2” from top. Garnish coconuts flakes.
LUCKY COCONUT
COCO-NUT
CARIBBEAN GRASSHOPPER
1-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. white creme de cacao 1/2 oz. green creme de menthe Combine ingredients. Serve up or over ice.
8
7
NEW ORLEANS DAY
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. butterscotch topping 1 oz. half & half 1 cup ice Mix in blender until smooth.
9
10
TROPICAL PEACH
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. orange juice 1 oz. banana-flavored liqueur 1 oz. peach-flavored schnapps 1 cup ice Mix in blender until smooth.
COQUITO
LeRoy’s Day
14
1 can COCO LOPEZ® REAL CREAM OF COCONUT 1 qrt. rich eggnog 1 tbsp. vanilla extract 1 qrt. heavy cream 12 oz. light rum nutmeg 6 eggs Beat eggs; add eggnog. Add vanilla, cream, COCO LOPEZ® CREAM OF COCONUT, and rum. Serve in cups, sprinkled nutmeg.
Flag Day
15
CARIBBEAN PEACH
21
ORANGE SHERBET LOPEZ
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 Scoop orange sherbet 1/2 cup ice Mix in blender until smooth.
16
4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. lime juice 1-1/2 oz. dark rum 1-1/2 cup ice Mix in blender until smooth.
Father’s Day
28
22
29 CAPE COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. vodka 3 oz. COCO LOPEZ® 3/4 oz. peach-flavored REAL CREAM OF COCONUT 2 oz. raspberry or strawberry schnapps 2 oz. cranberry juice puree 1-1/2 oz. Midori® Melon liqueur 1 oz. sweet & sour mix 1 oz. Cruzan® Estate Light Rum 2 cup crushed ice Blend 60 seconds & garnish 1 cup ice with pineapple. Mix in blender until smooth.
BEACHSIDE
TROPICAL BLUSH
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. vodka 3 oz. cranberry juice cocktail 1 cup ice Mix in blender until smooth.
17
DAYTONA DAYDREAM COFFEE COLADA
23
FRESH FRUIT COLADA COCOMOTION
4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. vodka 1 glass cubed ice Pour ingredients in blender. Blend. Pour in glass 1-1/2“from top. Garnish pineapple wedge & cherry spear.
PINEAPPLE SORBET LOPEZ
1-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1 scoop pineapple sherbet 1 cup ice Mix in blender until smooth.
12
13
CANDY BAR
2 oz. COCO LOPEZ® 3 oz. COCO LOPEZ® REAL CREAM OF COCONUT REAL CREAM OF COCONUT 2 oz. pink grapefruit juice 3/4 oz. vodka cocktail 3/4 oz. peach-flavored schnapps 1-1/2 oz. rum 1 cup ice 1-1/2 cup ice Mix in blender until smooth. Mix in blender until smooth.
3/4 c. COCO LOPEZ® REAL CREAM OF COCONUT 2 c. cut-up fresh/frozen fruit (banana, strawberries, melon, peaches or blueberries) 2 tsp. lime juice 1-1/2 c. ice Combine ingredients in blender. Blend until smooth. Garnish as desired. Serve immediately.
Saturday 5 6
CARIBBEAN FROST
11
ALMONT JOEY
2-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Frangelico® liqueur 1 oz. Godiva® chocolate liqueur 1/2 oz. chocolate syrup 1 glass cubed ice Pour ingredients in blender. Blend. Pour in glass 1-1/2” from top. Garnish coconuts flakes.
Friday
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1 oz. coffee-flavored liqueur 1/2 oz. rum 1 cup ice Mix in blender until smooth.
24 CHOCOLATE BANANA SHAKE
BUENOS DIAS
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3 oz. champagne 2 oz. cranberry juice 1 oz. vodka 1 cup ice Mix in blender until smooth.
1 cup COCO LOPEZ® REAL CREAM OF COCONUT 3 cup milk 2 bananas, sliced 1/4 c. chocolate-flavored syrup Combine ingredients in blender. Blend until smooth. Garnish as desired. Serve immediately.
AMARETTO COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. amaretto 1-1/2 oz. pineapple juice 3/4 oz. vodka 1-1/2 cup ice Mix in blender until smooth.
18
CHOCOLATE COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. half & half 2 oz. Cruzan® Estate Light Rum 1 oz. chocolate syrup 1 cup ice Mix in blender until smooth.
25
RASPBERRY SPARKLER
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. champagne 2 oz. raspberry puree 1 cup ice Mix in blender until smooth.
2-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. amaretto 1 oz. Godiva® chocolate liqueur 1/2 oz. chocolate syrup 1 glass cubed ice Pour ingredients in blender. Blend. Pour in glass 1-1/2” from top. Garnish coconut flakes.
19
FLORIDIAN
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pink grapefruit juice cocktail 1 oz. light rum 3/4 oz. Cointreau® 1-1/2 cup ice Mix in blender until smooth.
26
TROPICAL FREEZE LOPEZ
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. orange juice 1-1/2 oz. pineapple juice 1 cup ice Mix in blender until smooth.
20
CARIBBEAN SUNSET
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. orange juice 1 oz. Galliano® 1/2 oz. orange-flavored liqueur 1 cup ice Mix in blender until smooth.
27
ALMOND CHI CHI COCONUT GROVE
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 oz. rum 1 cup ice Mix in blender until smooth.
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3 oz. pineapple juice 2 oz. vodka 1 oz. almond-flavored liqueur 1/2 oz. grenadine 2 cup ice Mix in blender until smooth.
30
THE MIDORI COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Midori® Melon Liqueur 1/2 oz. Bacardi® Rum 1-1/2 oz. pineapple juice 1 cup Ice Mix in blender until smooth.
Ryan’s Day
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July 2020 PALMBAY.COM @EXPLOREYOURPOUR
Sunday
Monday
Tuesday
Wednesday Thursday 1 2
Friday
Saturday 3 4
ROME WITH A VIEW
6
5
7
1 oz. CINZANO EXTRA DRY CLASSIC MARTINI VERMOUTH 1 oz. CINZANO 1 oz. Campari EXTRA DRY VERMOUTH 1 oz. lime juice 4 oz. Drumshanbo Gunpowder 3/4 oz. simple syrup Irish Gin Soda water Mix gin and vermouth over ice Add ingredients to shake and and strain into chilled martini strain over ice into Collins glass. Garnish with lemon twist glass. Garnish with orange or olive. wheel.
9
8
FOURTH DEGREE MARTINI
3/4 oz. CINZANO EXTRA DRY VERMOUTH CASSIS COCKTAIL 3/4 oz. CINZANO ROSSO CAJUN MARTINI 1/2 oz. CINZANO VERMOUTH 1/4 oz. CINZANO BIANCO VERMOUTH 3/4 oz. Darnley’s View Gin BIANCO VERMOUTH 1 oz. bourbon 1/4 oz. Sambuca 2 oz. pepper infused Ravo Vodka 1 tsp. Crème de Cassis Stir gently with ice; serve Serve chilled and straight up. Shake with cracked ice. Strain straight up or over ice. Garnish Garnish Habanero-stuffed olive. into a chilled cocktail glass. with a lemon twist.
12
13
BRAINSTORM
1/4 oz. CINZANO EXTRA DRY VERMOUTH BALD HEAD MARTINI 1-3/4 oz. Irish whiskey 2 parts CINZANO BIANCO VERMOUTH dash Benedictine 4 parts Darnley’s View Gin Stir all ingredients and strain 2 dashes Bottega Sambuca into a cocktail glass. Decorate Stir gently with ice, strain or with a twist of orange peel. serve on the rocks. Sprinkle Zack’s Day the oil from twist of a lemon Independence Day peel on top.
10
ADONIS
ITALIAN KISS
1 part CINZANO BIANCO VERMOUTH 1 part CINZANO ROSSO VERMOUTH Combine over ice.
14
15
2 oz. CINZANO ROSSO SWEET GIBSON dash CINZANO EXTRA DRY VERMOUTH VERMOUTH 2 oz. Williams & Humbert Pando 2 oz. Drumshanbo Gunpowder Fino Sherry Irish Gin 2 dashes orange bitters cocktail onion Stir ingredients in ice-filled shaker. Stir with ice. Add the cocktail Strain into chilled coupe glass. onion. Serve straight up or Garnish with orange peel. on ice.
16
17
11
1757
1/4 oz. CINZANO EXTRA DRY VERMOUTH 1/4 oz. Cinzano Rosso Vermouth 1-1/2 oz. Williams GB Gin 1/4 oz. Bauchant Orange Liqueur Stir gently with ice & strain.
Hymie’s Day
18
OLD HICKORY
1-1/2 oz. CINZANO ROSSO SWEET PRESIDENTE VERMOUTH 1 oz. CINZANO EXTRA DRY VERMOUTH 1/4 oz. CINZANO EXTRA DRY 4 dashes Peychaud’s Bitters VERMOUTH MANHATTAN 3/4 oz. CINZANO ROSSO 4 dashes orange bitters splash CINZANO ROSSO VERMOUTH Add all ingredients to mixing glass VERMOUTH 2 oz. Irish whiskey over ice and stir. Strain over ice 1-1/2 oz. Dos Maderas 5+3 Rum dash bitters splash Grenadine into rocks glass. Garnish with Stir. Garnish with a cherry. Mix with ice and serve. lemon twist.
19
20
SHAMROCK COCKTAIL CINTEQ
ROB ROY
dash CINZANO EXTRA DRY VERMOUTH or CINZANO ROSSO VERMOUTH 2 oz. Wemyss Blended Malt Whisky Stir over ice & strain.
1/3 CINZANO ROSSO VERMOUTH 1/3 Campari 1/3 Drumshanbo Gunpowder Irish Gin Prepare directly in an old-fashioned glass on the rocks. Garnish with a slice of orange and serve. and serve.
26
CINZANO SUNSHINE
of orange and serve.
27 CINZANO
CINZANO COOLER
1-1/3 oz. CINZANO BIANCO VERMOUTH 1 oz. CINZANO BIANCO VERMOUTH 2/3 oz. bourbon 1 oz. Bauchant Orange Liqueur 1 dash grenadine 2 oz. orange juice Pineapple Juice Add ingredients to a cocktail Add the spirits to a highball glass shaker filled with ice. Stir and filled with ice. Top with pineapple pour into a tumbler glass filled juice. Add the grenadine and with ice cubes. Decorate with a garnish with a pineapple slice. slice of orange.
28
Jake’s Day
29
RED HOOK
1/2 oz. CINZANO ROSSO VERMOUTH 2 oz. Whiskey Rye 1/2 oz. Maraschino 2 dashes angostura bitters Shake and strain into a coupe.
30 NEGRONI PUNCH
7.5 oz. CINZANO ROSSO VERMOUTH 10 juiced lemons 3/4 oz. CINZANO BIANCO VERMOUTH 30 cloves 15 oz. Campari 3/4 oz. Campari 1/2 oz. Chase Vodka 10 oz. Dos Maderas 5 + 3 Rum Orange wedge for garnish 10 oz. grapefruit juice Build in an old fashioned glass 2.5 oz. honey with ice, garnish with orange. Serves 8.
SPERANZA
24 CASANOVA
AMBASSADOR
2/3 oz. CINZANO BIANCO VERMOUTH 1-1/3 oz. Darnley’s View Gin 2/3 oz. banana liqueur 1 tbsp. lemon juice Add the ingredients to a cocktail shaker filled with ice. Shake and strain into a tumbler glass. Optional garnish with banana slice.
1/2 oz. CINZANO EXTRA DRY VERMOUTH 2 oz. Bribon Blanco Tequila Stir tequila and Cinzano with ice in a mixing glass until chilled. Strain into cocktail glass, garnish with lemon twist.
23
21 CINZANO 22 ORIENTAL ORANGE
2 oz. CINZANO BIANCO VERMOUTH 1⁄2 lime (washed and quartered) 1 orange slice 2 tbls. cane sugar 1 small tsp. cinnamon powder NEGRONI SBAGLIATO Prepare cocktail inside the glass. 3/4 oz. CINZANO ROSSO VERMOUTH AMERICANO 1/2 CINZANO ROSSO VERMOUTH Muddle sugar, lime and the orange 3/4 oz. Campari at the bottom of the glass. Fill with 1/2 Campari top Cinzano Prosecco crushed ice, add cinnamon powder, dash soda Prepare directly in oldpour in the Cinzano Bianco. Mix fashioned glass on the rocks. Prepare directly in a highball on the ingredients with a bar spoon. Garnish with a slice of orange the rocks. Garnish with a slice Garnish with a lime wedge.
NEGRONI
1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Irish whiskey 1/4 oz. Green Crème de Menthe Stir well with cracked ice and strain or serve over ice. Optional garnish with a green cherry.
2 oz. CINZANO EXTRA DRY VERMOUTH 3 fresh Strawberries diced 1⁄2 lime diced 2 tsp. superfine sugar Prepare directly in a highball crushing the lime with the fresh strawberries and the sugar. Add ice and Cinzano Extra Dry. Mix and serve.
TIPPERAY COCKTAIL
3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. Irish whiskey 3/4 oz. Green Chartreuse Stir well with cracked ice and strain into glass.
25
CINZANO BERRY
1/2 oz. CINZANO BIANCO VERMOUTH 1 1/4 oz. bourbon 2 dashes lemon juice 1 dash raspberry juice Add ingredients to a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Decorate with a raspberry in the bottom of the glass and a lemon slice on top.
31
CINZANO SPARKLING NEGRONI
1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Cinzano Prosecco 1-1/2 oz. Campari orange slice, for garnish Combine all ingredients over ice in a rocks glass. Garnish with orange slice.
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+30.7%
1
Tito’s Bloody Mary The infamous brunch cocktail that, depending on the garnishes, can overshadow the meal. Go ahead… load it up. As Tito says “It doesn’t make you a bad person!”
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA
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August 2020 TITOSVODKA.COM
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
TITO’S CUCUMBER LEMONADE
JALAPENO 4 3 TITO’S TITO’S TOAST INFUSION
2 TITO’S CLASSIC MARTINI
TITO’S HALF TIME
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!
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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.
1 liter TITO’S HANDMADE VODKA 2-3 fresh jalapeno peppers Slice peppers (removing some seeds), & put them into bottle of Tito’s Handmade Vodka. Hint: you may have to drink a little to make room for the peppers. Jalapenos can infuse quickly, so test the heat every 30 minutes. When it’s hot enough, remove pepper slices. Use for Tito Rita or Tito’s American Mule, or mix with lemonade.
10 TITO’S
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CUCUMBER MARTINI
2 oz. TITO’S HANDMADE VODKA 1 oz. simple syrup 3/4 oz. fresh lemon juice 3 slices peeled Eng. Cucumber TITO’S SCREWDRIVER TITO’S GREYHOUND 3 drops green Tabasco 1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA Fresh cilantro Muddle cilantro, cucumber, 4 oz. orange juice 3 oz. grapefruit juice Add ingredients to a shaker Pour TITO’S HANDMADE VODKA syrup and lemon juice. Add Tito’s. Shake. Double strain with ice. Shake well, and pour over ice, fill with grapefruit everything into a glass. Garnish juice. Garnish with a sprig of into martini glass. Add Tabasco. Garnish with cucumber wheel. with an orange slice. rosemary.
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TITO’S CAIPIROSKA
18
TITO’S PASSION
23/30
TITO’S STRAWBERRY MULE
24/31
12
25
TITO’S TEXAS SIPPER
19
FRENCH STRAWBERRY MO-TITO
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1-1/2 oz. TITO’S HANDMADE VODKA 1-2 fresh strawberries 1 mint leaf & 1 basil leaf
3/4 oz. Campari liqueur 1 oz. fresh orange juice 3/4 oz. fresh sweet & sour Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass. Garnish with burnt orange.
1/2 oz. St. Germain Liqueur Muddle strawberries, mint, & basil in mixing glass. Add Tito’s, simple syrup, lime juice & elderflower liqueur. Shake & pour into a collins glass & ice. Top with club soda.
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1-1/2 oz. TITO’S HANDMADE VODKA
TITO’S SONIC
1 oz. fresh lime juice
1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. simple syrup OR 1 tsp sugar
Tonic water Club soda Add Tito’s to fresh ice in glass. Top with half tonic, half soda. Garnish with a lime wedge.
TITO’S BERRY INFUSION
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
Combine all ingredients in a cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel.
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1 liter TITO’S HANDMADE VODKA 1 cup frozen blueberries or TITO’S 3/4 oz. Watermelon Pucker 1-1/2 oz. TITO’S HANDMADE VODKA raspberries Put berries into bottle of Tito’s CLASSIC COSMO 3/4 oz. cranberry juice 6 leaves of mint 1-1/2 oz. TITO’S HANDMADE VODKA 1 fresh squeezed lime wedge 1 oz. fresh squeezed lime juice Handmade Vodka. Drink a little TITO’S MADRAS to make room for berries. Seal Infuse bottle of Tito’s with 2 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Triple Sec 2 teaspoons sugar & place out of direct sunlight. sliced jalapeños. Test heat after Soda water 4 oz. orange juice splash Cranberry juice Shake or stir every so often & one hour. When desired heat Muddle mint leaves with lime 1 oz. cranberry juice squeeze lime test after 15-24 hours for desired Add vodka and orange juice Combine all ingredients in mix- is acquired, combine listed juice and sugar in a collins flavor. When flavor is strong to serving glass with ice. Stir, ing glass with ice. Shake, strain ingredients, shake and serve glass. Fill with ice and pour in enough, strain & discard fruit. as a martini. Garnish with a and top with cranberry. Garnish and pour into martini glass. Tito’s. Top with soda and stir. Mix with lemonade, iced tea, or lime wheel. with an orange wheel. Garnish with a lime wedge. Garnish with a sprig of mint. soda water.
MO-TITO
1-1/2 oz. TITO’S HANDMADE VODKA
3/4 oz. Paula’s Texas Limoncello 1/2 oz. simple syrup & lime juice 3 ripe strawberries Muddle strawberries & simple syrup in mixing glass. Add Tito’s, limoncello, lime juice & ice. Shake & strain into chilled cocktail glass. Garnish with lemon twist & fresh strawberry. For Texas-style kick, muddle jalapeño with strawberries.
TITO’S CLASSIC GIMLET
1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. simple syrup & fresh lime juice
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TITO IMBIBES
13 TITO’S SMASH 14 TITO’S POTEET PUNCH 15
TITO’S APERITIF MARTINI
TITO’S ANGRY WATERMELON
8
1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. cold brew coffee 1/2 oz. coffee liqueur 1/2 oz. St-Germain 1/2 oz. Cointreau 1/2 oz. hazelnut liqueur 1-1/2 oz. grapefruit juice 1-1/2 oz. lemon juice splash unsweetened almond milk Top with club soda 1-1/2 oz. lime juice Shake Tito’s Handmade Vodka, Combine Tito’s, elderflower 1/2 oz. simple syrup cold brew coffee & hazelnut & liqueur, and juice in a cocktail coffee liqueurs in cocktail shaker. Combine all ingredients in shaker with ice. Shake well & Pour into tall glass over ice, top mixing glass with ice. Shake, strain over ice. Top with soda. with splash of unsweetened strain, and pour into martini glass. Garnish with lime wedge. Garnish with mint sprig. almond milk, & swizzle ‘til frosty.
TITO RITA
2 oz. TITO’S HANDMADE VODKA 5 grapes 1 slice serrano pepper 1-1/2 oz. TITO’S HANDMADE VODKA 1 lime wedge TITO’S ALL-TIME 3/4 oz. Cointreau 1 sugar cube FAVORITE 1/4 oz. simple syrup dash of orange bitters 1-1/2 oz. TITO’S HANDMADE VODKA fresh mint Muddle all ingredients in a 4 oz. sparkling mineral water Combine all ingredients in cocktail shaker. Add ice, shake Combine Tito’s and mineral mixing glass with ice. Shake, well and pour everything, water into cocktail glass with strain and pour into a sugar including the ice, into a glass. ice. Stir and garnish with rimmed cocktail glass. Garnish Garnish with slice of serrano orange and lime slices. with lemon wheel. pepper and a lime wedge.
1-1/2 oz. TITO’S HANDMADE VODKA
1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Muddled strawberries 1/2 oz. freshly squeezed lime juice 2 oz. Ginger Beer Muddle strawberries and fresh lime juice in a shaker. Add ice and Tito’s Handmade Vodka, and shake. Pour mixture into a chilled copper mug with Ice. Top off with Ginger Beer and enjoy!
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TITO’S FRESH MINT LEMONDROP
2 oz. TITO’S HANDMADE VODKA
4 to 5 Purple Basil sprigs 3 to 4 lime wedges 1 -1/2 oz. TITO’S HANDMADE VODKA 2 Pure cane sugar cubes 1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. orange-flavored liqueur Muddle Purple Basil sprigs 3-4 oz. your favorite Bloody 1 oz. fresh sour mix with the lime wedges and Mary mix 1-1/2 oz. fresh orange juice sugar cube in a rocks glass. Combine with ice & shake well 1-1/2 oz. cranberry juice Add Tito’s. Rim glass with & pour into highball glass. Combine all ingredients in sugar. Shake & strain over Garnish ideas: Celery, olives, mixing glass with ice. Shake crushed ice. Garnish with dill pickles, pickled green and pour into cocktail glass. purple basil sprig. beans, lemon, parsley, bacon. Garnish with a lemon spiral. Martha’s Day
TITO’S BLOODY MARY
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1-1/2 oz. TITO’S HANDMADE VODKA 1/3 oz. texas wildflower honey 1/4 oz. freshly squeezed lemon juice 3 oz. champagne or sparkling white wine Combine Tito’s Handmade Vodka, honey, and lemon juice in a shaker with ice. Shake, and strain into champagne flute. Top with a splash of champagne. Garnish with lemon twist or wheel & a strawberry.
1 liter TITO’S HANDMADE VODKA 1 cucumber lemonade Chop up a whole cucumber and add to Tito’s. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.
29 TITO’S NEGRONI
1/2 oz. TITO’S HANDMADE VODKA
1/2 oz. Campari Bitters 1/2 oz. St. Germain Combine all ingredients in mixing glass with ice. Stir and pour into an old fashioned glass. Garnish with an orange peel.
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September 2020 ROSSVILLEUNION.COM
Sunday
Monday
Tuesday SOUTHERN OLD FASHIONED
Wednesday Thursday ORANGE 1 BLOOD 2 ROSSVILLE 3 VIUEX CARRE SOUR
2 oz. ROSSVILLE UNION RYE .5 oz. Sorghum Syrup 2 dashes Angostura Bitters 6 drops Ginger Bitters Combine ingredients in mixing glass. Add ice & expressed orange peel. Stir 30 seconds. Strain into Old Fashioned Glass over 1 large rock. Garnish with orange peel & luxardo cherry.
RYE REVIVAL
6
2 oz. ROSSVILLE UNION RYE .5 oz. Giffard Orgeat Syrup .5 oz. Orange Liqueur .75 oz. Lemon Juice 4 dashes Aromatic Bitters Sprig of Mint Garnish Combine ingredients but bitters & mint in shaker tin over ice & shake. Strain over crushed ice in Tiki Mug or Collins Glass. Add 4 dashes Angostura on cocktail & garnish large mint sprig.
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7 ROSSVILLE 8 SMOKED MANHATTAN
2 oz. ROSSVILLE UNION RYE 1 oz. Sweet Vermouth (Punt E Mes) 2 dashes Black Walnut Bitters 2 oz. ROSSVILLE UNION RYE Lemon Peel 1 oz. Cocktail Syrup Add ingredients in mixing glass. .75 oz. Lemon Juice No ice yet. Use smoking gun, Red Wine Float smoke Old Fashioned glass with 1 Combine ingredients in shaker big rock. Trap smoke in glass with tin over ice. Shake 30 seconds & small plate. Add ice to mixing strain in Double Old Fashioned glass & stir 30 seconds. Remove glass over fresh ice. Float Red plate, pour in glass. Garnish with Wine on Top. (Roughly .5 oz.) flamed lemon peel.
LAWRENCEBURG SOUR
14
SPICY SOUR
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2 oz. ROSSVILLE UNION RYE .75 oz. Ancho Reyes ROSSVILLE SUMMER Chile Liqueur .25 oz. Simple Syrup STIRRED COCKTAIL SUMMER SPRITZ 1 oz. ROSSVILLE UNION RYE 1.5 oz. ROSSVILLE UNION RYE .75 oz. Lemon Juice 1 oz. Cocchi Rosa .75 oz. Cocchi Rosa Egg White Optional 1 oz. Contratto Apertivo .75 oz. Contratto Bitter Garnish 3 drops Bittermens (Or Aperol) (Or Campari) Hellfire Shrub Sparkling water Lemon Peel Combine ingredients in mixing Combine ingredients in mixing Combine ingredients in collins tin over ice. Reverse dry shake & glass over ice & stir 30 seconds. glass & top with Sparkling Water. strain in cocktail coupe. Garnish Garnish with Grapefruit peel. Strain in cocktail coupe & 3 drops Bittermens Hellfire garnish expressed lemon peel. Top sparkling water. Habanero Shrub.
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GINGER SOUR
2 oz. ROSSVILLE UNION RYE .75 oz. Ginger Liqueur (we like Big O) .25 oz. Simple Syrup .75 oz. Lemon Juice Egg White Optional Combine ingredients in mixing tin over ice. Reverse dry shake & strain in cocktail coupe. Garnish candied ginger.
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MAPLE CINNAMON OLD FASHIONED
2 oz. ROSSVILLE UNION RYE .5 oz. Maple Cinnamon Syrup 2 dashes Black Walnut Bitters Lemon Peel Combine ingredients in mixing glass & stir. Strain in old fashioned glass over ice & garnish lemon peel & luxardo cherry.
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2 oz. ROSSVILLE UNION RYE .75 oz. Chai Concentrate .5 oz. Orange Curacao .75 oz. Orange Juice Combine ingredients in mixing tin over ice & shake. Strain in cocktail coupe & garnish dehydrated orange.
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THE BLIND HORSE
24 oz. ROSSVILLE UNION MASTER CRAFTED RYE WHISKEY PINEAPPLE SIDECAR 12 oz. Pimm’s No. 1 9 oz. fresh lemon juice 1.5 oz. ROSSVILLE UNION RYE 9 oz. dark brown sugar simple MASTERFULLY NEAT 1 oz. Pineapple Juice syrup 2 oz. ROSSVILLE UNION STRAIGHT .5 oz. Orange Curacao 6 oz. club soda RYE WHISKEY BARREL PROOF .75 oz. Lime Juice Pour Rossville Union Barrel Add ingredients to shaking tin Combine ingredients large punch bowl or drink container. Proof in a rocks glass. Enjoy ice & shake. Strain in cocktail the master crafted spirit in coupe & garnish pineapple slice Stir & top 6 oz club soda. Add Ice. Serves 10-12 cocktails. your glass! & leaves.
Saturday
SAZERAC 4 ROSSVILLE 2 oz. ROSSVILLE UNION RYE 5
.5 oz. Simple Syrup .25 oz. Absinthe 2 dashes Peychaud’s Barrel 2 oz. ROSSVILLE UNION RYE Aged Bitters 1 oz. Dry Curacao (or Triple Sec) Take .25 oz. Absinthe and rinse .75 oz. Lemon Juice an Old Fashioned glass. Discard 2 dashes Black Walnut Bitters Absinthe. Combine ingredients Combine ingredients in shaker except Absinthe in mixing glass. tin over ice. Shake 30 seconds Add ice & expressed lemon peel. & strain into cocktail coupe. Stir 30 seconds. Strain in Old Garnish expressed orange peel Fashioned Glass. Garnish lemon &/or Luxardo cherry. peel. Served neat.
2 oz. ROSSVILLE UNION RYE 1 oz. Blood Orange & Cinnamon Syrup .75 oz. Lemon Juice Egg White 3 drops Black Walnut Bitters Combine ingredients but bitters in shaker tin over ice. Shake 45 seconds to achieve max froth. Double strain into coupe glass & garnish 3 drops of Black Walnut Bitters.
1.5 oz. ROSSVILLE UNION RYE .5 oz. Caymus Cognac 1 oz. Sweet Vermouth 1/4 oz. Benedictine 2 dashes Angostura Bitters 2 dashes Peychaud’s Combine ingredients in mixing glass. Add ice & expressed lemon peel. Stir 30 seconds. Strain into Old Fashioned Glass over 1 large rock. Garnish lemon peel.
ROSSVILLE HIBISCUS TEA
BLACKBERRY - HONEY BLACKBERRY - HONEY OLD FASHIONED SOUR
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2 oz. ROSSVILLE UNION RYE .75 oz. Honey Syrup .75 oz. Lemon Juice 4 oz. Hibiscus Tea Lemon Wheel Garnish Combine ingredients in mixing tin & shake. Strain over fresh ice in collins glass. Garnish lemon wheel or edible flower.
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RASPBERRY - MINT SMASH
2 oz. ROSSVILLE UNION RYE 1 oz. Raspberry Syrup .75 oz. Lime Juice Handful Mint Leaves Combine ingredients in mixing tin over ice & shake. Strain fresh ice in old fashioned glass & garnish mint sprig & fresh raspberries.
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BLOOD ORANGE
CHAI SIDECAR
Friday
2 oz. ROSSVILLE UNION RYE .5 oz. Thatchers Blood Orange Liqueur 0.5 oz. Luxardo Abano Amaro Blood Orange Peel Combine ingredients in mixing glass & stir. Strain in cocktail coupe & garnish Blood Orange peel.
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2 oz. ROSSVILLE UNION RYE .5 oz. Blackberry - Honey 2 dashes Angostura Bitters Lemon Peel Combine ingredients in mixing glass, add ice & stir 30 seconds. Strain in Old Fashioned glass over 1 big rock. Garnish lemon peel & fresh Blackberries.
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BLACK WALNUT SIDECAR
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2 oz. ROSSVILLE UNION RYE .75 oz. Blackberry - Honey Syrup .5 oz. Lemon Juice MASTERS 1 Egg White (Optional) Combine ingredients in mixing ON THE ROCKS tin over ice. Reverse dry shake & 2 oz. ROSSVILLE UNION RYE strain in cocktail coupe. Garnish Pour Rossville Union over one large iced cube in a rocks glass. fresh blackberries. Enjoy! Patriots Day
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2 oz. ROSSVILLE UNION RYE .5 oz. Amaro Montenegro 1 oz. Lemon Juice 4 oz. Black Iced Tea 2 dashes Bittermens Krupnik Herbal Honey Bitters Combine ingredients in mixing tin full ice & shake. Strain fresh ice in collins glass & garnish lemon wheel.
1.5 oz. ROSSVILLE UNION RYE .75 oz. Carpano Antica (Sweet Vermouth) .25 oz. Cherry Heering .25 oz. Giffard Creme De Cacao .25 oz. Montenegro Amaro Combine ingredients in mixing glass & stir. Strain in cocktail coupe & garnish chocolate covered cherry.
2 oz. ROSSVILLE UNION RYE 1/2 oz. Noilly Pratt Sweet Vermouth 1/2 oz. Luxardo Maraschino Liqueur 2 dashes Angostura Bitters 1 dash orange bitters 2 Luxardo cherries
1/4 oz. lemon juice & maple syrup 2 rosemary sprigs 1 egg white & sugar cube 1 oz. simple syrup 2 dashes Angostura Bitters/ Chocolate mole bitters Muddle sugar cube & angostura bitters in mixing glass. Combine Rossville Union, lemon juice, & maple syrup into mixing glass. Crack egg, add egg white only in mixing glass with rosemary sprig. Dry shake, double strain into highball glass & ice. Garnish rosemary sprig & lemon twist.
CHOCOLATE & CHERRY SUMMER’S TWILIGHT BARTENDERS ICED TEA MANHATTAN 2 oz. ROSSVILLE UNION RYE .5 oz. Simple syrup .25 oz. Cherry Heering 2 dashes Bittermens Transatlantic Bitters Lemon Peel Combine ingredients in mixing glass & stir. Strain in cocktail coupe & garnish luxardo cherry & lemon peel.
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SUMMER COFFEE COCKTAIL
2 oz. ROSSVILLE UNION RYE .5 oz. Nux Alpine Walnut Liqueur .5 oz. Simple Syrup 4 oz. Cold Brew Coffee 2 dash Orange Bitters Combine ingredients in mixing tin over ice & shake. Dump contents in Collins glass & garnish orange peel.
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ROSSVILLE MASTER MAPLE ROSE CRAFTED MANHATTAN 2 oz. ROSSVILLE UNION RYE
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Combine ingredients in mixing beaker full ice. Add the bitters stir gently 15 seconds. Strain in martini glass. Garnish 2 Luxardo cherries.
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ROSSVILLE SOUR
2 oz. ROSSVILLE UNION RYE 2 oz. Sweet & Sour 1 oz. Club Soda 1/2 oz. Grenadine Garnish: Orange and Cherry Mix Rossville Union & S&S in mixing glass. Shake & strain in Collins glass. Top club soda & add grenadine. Garnish orange & cherry.
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October 2020 OURNICHE.COM/MOZART
Sunday
Monday
Tuesday
Wednesday Thursday 1
Friday
Saturday 2 3
MOZART PUMPKIN FLOAT PUMPKIN SPICE MARTINI
2.5 oz. MOZART PUMPKIN CHOCOLATE CREAM 2 oz. Vanilla Vodka Shake over ice and strain into martini glass.
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4 THE BEST PUMPKIN SPICED LATTE
2 oz. MOZART PUMPKIN CHOCOLATE CREAM 3 oz. Espresso 1 oz. Cream Topped with Whipped Cream, Nutmeg & Cinnamon Stick.
PUMPKIN MUDSLIDE 1 oz. MOZART PUMPKIN CHOCOLATE CREAM 1 oz. vodka 1 oz. Kahlua 2 scoops vanilla ice cream Top with whipped cream & chocolate syrup.
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PUMPKIN DREAM
1.5 oz. MOZART PUMPKIN CHOCOLATE CREAM 1 oz. banana liqueur 1-1/2 oz. heavy cream Shake over ice and strain into martini glass, grated nutmeg to garnish.
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OCTOBER SIPPER 2 oz. MOZART
PUMPKIN CHOCOLATE CREAM
1 oz. Gold Tequila Top with Coffee Whipped Cream (optional)
25 BLACK MONDAY
2/3 oz. MOZART DARK CHOCOLATE 2/3 oz. Cognac Meukow XO 2/3 oz. Cointreau 1/3 oz. Tabu Absinth Red 2 dash Orange Bitter Garnish with orange zest.
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THE NUTTY MOZART DARK SHOT CHOCOLATE MARTINI PUMPKIN AFFOGATO PUMPKIN 1 oz. MOZART 1 oz. MOZART DARK CHOCOLATE 1 oz. Vanilla Vodka Shake over ice and strain into martini glass.
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1.5 oz. MOZART PUMPKIN CHOCOLATE CREAM 1 scoop vanilla ice cream Topped with Espresso
19 DARK CHOCOLATE OLD FASHIONED
1/2 oz. MOZART DARK CHOCOLATE 1 oz. Bourbon Whiskey 1 piece cube sugar 2 dashes Angostura-Bitters 1 splash soda or water
Jack’s Day
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IRISH PUMPKIN COFFEE
3 oz. MOZART PUMPKIN
CHOCOLATE CREAM
3 oz. espresso 1 oz. Irish whiskey Milk
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27 FRANZL
2/3 oz. MOZART DARK CHOCOLATE 1.4 oz. Tequila Tapatio resposado 1/2 oz. MOZART DARK CHOCOLATE 1 oz. Dubonnet 2/3 oz. Monkey 47 Gin 10 ml fresh blood orange juice 1/3 oz. Campari 1 fresh fig Prepare in mixing glass, fill up Garnish with flamed grapefruit with Champagne. zest.
BLACK FOREST ROYAL
PUMPKIN CHOCOLATE CREAM 1 oz. Bepi Tosolini Amaretto Shake over ice and strain into shot glass.
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PUMPKIN HORCHATA DARK CAIPIRINHA
2 oz. MOZART DARK GIMLET PUMPKIN CHOCOLATE CREAM 1/2 oz. MOZART DARK CHOCOLATE 2 oz. RumChata 1.4 oz. Gin 1 oz. Cinnamon Whiskey 1/2 oz. lime juice Garnish with brown sugar.
Columbus Day
8
2/3 oz. MOZART DARK CHOCOLATE 1.4 oz. Cachaça 1 lime 1/8 - 2/8 oz. of raw sugar, brown or white 1/2 scoop of crushed ice
15 PUMPKIN SPICED WHITE RUSSIAN
2 oz. MOZART PUMPKIN CHOCOLATE CREAM 2 oz. vodka .5 oz. kahlua 1/2 oz. milk Build in a glass over an ice cube.
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DARK CHOCOLATE MOJITO
22 DARK CHOCOLATE KUM QUAT MAY
1 oz. MOZART DARK CHOCOLATE 1.4 oz. Bombay Sapphire Gin 1/2 oz. MOZART DARK CHOCOLATE 1.4 oz. fresh grapefruit juice 1.4 oz. white rum 2/8 oz. sugar syrup 2 mint sprigs 5 kumquats sliced 1/8 oz. white cane sugar Shake, double strain on rocks. 2/3 oz. lime juice Add kumquats and an orange Top with sparkling water zest.
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2 oz. MOZART PUMPKIN CHOCOLATE CREAM 1 oz. Mozart Dark Chocolate Liqueur .5 oz Vodka 2 scoops vanilla ice cream Topped with whipped cream & Trader Joe’s Pumpkin Sandwich Cookie.
2/3 oz. MOZART DARK CHOCOLATE 1 oz. Canadian Whisky 1/3 oz. Vermouth red dash Angostura-Bitters
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MOZART DARK DAIQUIRI PUMPKIN FIRE SHOT CHOCOLATE 1/2 oz. MOZART DARK CHOCOLATE
1 oz. MOZART PUMPKIN CHOCOLATE CREAM 1 oz. Cinnamon Whisky Shake over ice and strain into shot glass.
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CHOCOLATE SOUR
1 oz. white rum (Cuban) 1/3 oz. Maraschino 1/2 oz. lime juice (fresh) 1/3 oz. sugar syrup
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DARK CHOCOLATE
1.4 oz. MOZART DARK CHOCOLATE MARGARITA 2/3 oz. lemon juice 1/2 oz. MOZART DARK CHOCOLATE 1/8 oz. sugar syrup 1 oz. Tequila 1.4 oz. orange juice 1/2 oz. Triple Sec 1/3 oz. lemon juice Jamie’s Day
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CUBAN DARK DYNAMITE
2/3 oz. MOZART DARK CHOCOLATE BLACK BULL 1 oz. Havana Especial Rum 1 oz. MOZART DARK CHOCOLATE 2/3 oz. fresh lime juice 1.5 oz. Tequila Aha Toro añejo 1/2 oz. pink grapefruit syrup 2/3 oz. heavy cream 1 bar spoon Williams pear jam 1/8 oz. agave syrup 1 tip of a knife galangal 1 egg yolk Add grapefruit zest small chilli tip (muddle)
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31 THE FLAMING PUMPKIN
DARK GINGERADE
1.4 oz. MOZART DARK CHOCOLATE 1.4 oz. Havanna Club Especial Rum 1 bar spoon kumquat jam (St. Dalfour) 4 thin slices ginger Muddle ginger and jam in a glass and shake hard on ice.
DARK CHOCOLATE MANHATTAN
1 oz. MOZART PUMPKIN CHOCOLATE CREAM 1.4 oz. MOZART DARK CHOCOLATE 1 oz. MOZART DARK CHOCOLATE Top with 3/4 oz. Stroh 160 Rum Carefully light Stroh 160 Rum 2/3 oz. Tabu Absinth Dry 1 oz. Ron Zacapa 23y. Rum to flame. 3.5 oz. pineapple juice 1 bar spoon powdered sugar Halloween 1 dash Orange Bitters 1 egg yolk
PERE CHOCAJA
CHOC FLIP
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November 2020 SOMRUS.COM
Sunday
1
Monday
2
Tuesday
Wednesday Thursday 3 4 5
4 oz. SOMRUS MANGO 1/2 c. yogurt 1/2 c. frozen pineapple 1/2 c. coconut milk 1/2 c. ice Blend. Serve frozen.
2 oz. SOMRUS CHAI 4 oz. hot coffee Combine in mug. Garnish whipped cream & dusting of ground cinnamon.
8
CHAI ME
2 oz. SOMRUS CHAI 4 oz. hot black tea Combine in mug. Garnish cinnamon stick.
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10 MANGO ROCKSICLE
CHAITINI
ICED MANGO BREW
PICTURED BELOW
3 oz. SOMRUS CHAI 1 oz. sweet tea vodka Serve chilled - up in a martini glass.
1 oz. SOMRUS MANGO 3 oz. cold brew coffee Build over ice. Stir to combine.
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PUMPKIN SPICED CHAI LATTE
MANGO SMOOTHIE
CHAIFFEE
Friday
1 oz. SOMRUS MANGO 1 oz. vanilla vodka 1/2 oz. orange liqueur In an ice filled shaker, add ingredients and shake. Strain into ice filled glass.
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MANGO COOLER
2 oz. SOMRUS MANGO 4 oz. pineapple coconut water Combine over ice.
Pam’s Day
2 oz. SOMRUS CHAI 1 oz. spiced rum 2 oz. pumpkin pie filling Combine Somrus Chai, spiced rum & pumpkin pie filling in shaker with ice. Strain in martini glass.
11
RAZ-MANGO COOLER
3 oz. SOMRUS MANGO DIRTY CHAI LATTE 1 oz. raspberry liqueur 1 oz. SOMRUS CHAI 2 oz. soda water 3 oz. cold brew coffee Build over ice. Stir to combine. Build over ice. Stir to combine.
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CHAI SMOOTHIE
4 oz. SOMRUS CHAI 1/2 c. yogurt 1 c. frozen mixed berries 1/2 c. ice Blend. Serve frozen.
Veteran’s Day
ESPRESSO MARTINI
ICED MANGO GREEN TEA
2 oz. SOMRUS CHAI 1 oz. coffee liqueur 1 oz. SOMRUS MANGO 1 oz. rum 3 oz. iced green tea Serve chilled – up in a martini Build over ice. Stir to combine. glass.
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14 MANGORTIA
3 oz. SOMRUS MANGO 1 oz. reposado tequila 1/4 oz. orange liqueur In an ice filled shaker, add ingredients and shake. Strain into ice filled glass.
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CHAI GIN FIZZ
2-1/2 oz. SOMRUS CHAI 1 oz. dry gin 1/2 oz. simple syrup 1/2 oz. fresh lemon juice 3 dashes orange bitters Add lemon LAST, shake vigorously over ice to emulsify, double strain over new ice in rocks glass.
3 oz. SOMRUS MANGO 1 oz. sweet tea vodka Serve chilled – up in a martini glass.
2 oz. SOMRUS CHAI 2 oz. hazelnut liqueur Serve chilled – up in a martini glass or serve warm – up in a snifter.
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MANGO COLADA
2 oz. SOMRUS MANGO 1 oz. pineapple rum 1 oz. coconut cream Build over ice. Stir to combine.
MANGO-TEANI
PICTURED BELOW
HAZELNUTS & CREAM
ON THE ROCKS
NOLA FOG
PICTURED BELOW
3 oz. SOMRUS CHAI OR MANGO 2 oz. SOMRUS CHAI Pour over ice. 1 oz. white rum Liane’s Day 1 oz. coffee liqueur Build over ice. Stir to combine. Foster’s Day
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30
CHAIBALL SHOT
MANGRONI
2 oz. SOMRUS MANGO 1/2 oz. gin 1/2 oz. Campari Build over ice. Stir to combine.
25 GERMAN STRUDEL SHOT
1 oz. SOMRUS CHAI 1 oz. Jagermeister In an ice filled shaker, add ingredients & shake. Strain & pour in shot glass.
2 oz. SOMRUS CHAI 1 oz. Fireball Cinnamon Whisky In an ice filled shaker, add ingredients & shake. Strain & pour in shot glass.
Anne’s Day
2 oz. SOMRUS MANGO 1 oz. Malibu rum In an ice filled shaker, add ingredients & shake. Strain & pour in shot glass.
26
CHOCOLATE DIPPED MANGO
2 oz. SOMRUS MANGO 1/2 oz. reposado tequila 1/2 oz. crème de cacao Build over ice. Stir to combine.
Thanksgiving
MANGO BOO SHOT
SPICED RUSSIAN
2 oz. SOMRUS CHAI 1 oz. vanilla vodka 1 oz. coffee liqueur Combine over ice and stir.
27
CHAIBERRY SHOT
2 oz. SOMRUS CHAI 1 oz. raspberry liqueur In an ice filled shaker, add ingredients & shake. Strain & pour in shot glass.
28 STRAWBERRY MANGO DAIQUIRI
2 oz. SOMRUS MANGO 1 oz. light rum 1 scoop strawberry ice cream Add all ingredients to blender, blend until smooth.
CHAI MUDSLIDE
1 oz. SOMRUS CHAI CREAM 1 oz. coffee liqueur 1 oz. vanilla vodka 2 scoops vanilla ice cream Prepare glass with chocolate syrup drizzle, set aside. Blend all spirits & ice cream. Pour in glass.
MANGO BEAN
2 oz. SOMRUS MANGO 4 oz. hot coffee Combine in mug.
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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December 2020 DISARONNO.COM
Sunday
Monday
Tuesday
Wednesday Thursday 1 2 3
Friday
Saturday 4
OPERETTA DISARONNO DISARONNO EGG NOG
THE WILD CIDER
2 parts DISARONNO 1 part Spiced Rum 4 parts egg nog Combine spirits & egg nog in coffee mug. Garnish grated nutmeg.
DISARONNO ITALIAN MULE
1.5 oz. DISARONNO 1 oz. lime juice 2 oz. ginger beer Add DISARONNO, lime juice, and ginger beer into a mule mug with ice. Stir ingredients. Garnish with mint sprig.
.5 oz. DISARONNO .5 oz. Coffee Liqueur 1 oz. Dark Rum 1 oz. Milk .5 oz. Pumpkin Re’al
Jackie’s Day
9 DISARONNO 10
7 BELGIAN SOUR 8
6
CRANBERRY KISS 3/4 part DISARONNO 1-1/4 parts vodka 1 part cranberry juice 3/4 part lime juice
14
13
1.5 oz. DISARONNO 5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add DISARONNO & bitters. Shake for 10 seconds. Strain into pint glass with ice. Top with 5 oz. Belgian style ale. Garnish with a lemon wheel.
15
1 oz. DISARONNO 1-1/2 oz. Cognac 2 oz. pineapple juice dash Angostura Bitters Shake & strain over ice. Garnish with lime wedge.
21
20
1 oz. DISARONNO 1 oz. Dark Rum .75 oz. lime juice .75 oz. orange juice 1 oz. DISARONNO 4 dashes angostura bitters 1 oz. Mezcal Add all of the ingredients into 3 dashes grapefruit bitters Add all ingredients into a mix- a mixing glass with ice. Shake ing glass. Stir with ice. Strain for 10 seconds. Strain into a highball glass with ice. Garnish into a rocks glass with ice. Garnish with an orange peel. with a mint sprig.
NINO aka MEZCAL GODFATHER
1-1/2 parts DISARONNO 1-1/2 parts The Irishman Founder’s Reserve 4-1/4 parts cranberry juice
27 THE MILANO MANGO MARGARITA 1 oz. DISARONNO 1 oz. Repo Tequila .5 oz. Ancho Reyes 1 oz. Lime Juice .75 oz. Mango Puree Lime Wheel
DISARONNO BED OF ROSES 1 part DISARONNO 1 part orange juice drizzle Triple Sec Champagne
STRAWBERRY LIME RICKEY
28
ICE ICE MIAMI VICE 1 oz. DISARONNO 1 oz. Coconut liqueur .5 oz. Lime Juice 1 oz. Mist Twist .5 oz. Strawberry Re’al
Hanukkah
1 oz. DISARONNO 1 oz. Vodka .75 oz. lime juice .5 oz. simple syrup 4 strawberries & 4 basil leaves Muddle strawberry & basil. Add rest of ingredients into mixing glass with ice. Shake & strain into a highball glass with ice. Garnish with a basil leaf.
THE GODFATHER
ITALIAN COFFEE
1.5 oz. DISARONNO 6 oz. coffee whipped cream Add all ingredients into a coffee glass. Top with whipped cream. Garnish with cinnamon.
1 oz. DISARONNO 1 oz. your favorite whisky 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into rocks glass with ice. Garnish with orange peel.
18
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STONE FRUIT SWIZZLE 1 oz. DISARONNO 1 oz. Vodka .75 oz. Lime Juice .5 oz. Lemon Sour Cherry Re’al
THE DAIQUIRI
1 oz. DISARONNO 1 oz. Rum 1 oz. Lime Juice .5 oz. Watermelon Puree .25 oz. Simple Syrup
Julie’s Day
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1 oz. DISARONNO 1 oz. Blanco Tequila 1 oz. lime juice 1.5 oz. ruby red grapefruit 1 dash agave syrup Add all ingredients into a mixing glass with ice. Shake DISARONNO FIZZ for 10 seconds. Strain into 2 parts DISARONNO a margarita glass with ice. 4 parts Sparkling Water Garnish with a grapefruit slice.
1 oz.DISARONNO 1 oz.Blanco Tequila 1 oz. lime juice 1 oz. lemon juice .5 oz. agave syrup Add all ingredients into mixing glass with ice. Shake & strain into margarita glass & add ice. Garnish with lime.
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.
19 DISARONNO JAZZY HOUR
22
ITALIAN MARGARITA aka DISARITA
12 DISARONNO SOUR
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16
DISARONNO PALOMA
ITALIAN IRISHMAN
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all except prosecco into glass with ice. Shake for 10 seconds. Strain into wine glass with ice. Top with prosecco. Garnish with orange peel.
11
STONE BASIL SOUR THE CODE
DISARONNO SPARKLER
MAI TAI
DISARONNO BOURBON SOUR
1.5 oz. DISARONNO .75 oz. Bourbon 1 oz. lemon juice 1.5 oz. DISARONNO .5 oz. simple syrup 1 oz. lemon juice .5 oz. egg white .75 oz. orange juice Add all ingredients into a 3 dashes angostura bitters Add all ingredients into a mix- mixing glass with ice. Shake ing glass with ice. Shake for 10 for 20 seconds. Strain into a seconds. Strain into a highball cocktail glass. Garnish with an orange and cherry flag. glass with ice. Garnish with Lynn’s Day basil sprig and orange slice.
PUMPKIN SPICE LATTE
1 oz. DISARONNO 1 oz. Bourbon .5 oz. Lemon Sour 1 oz. Angry Orchard .5 oz. Simple Syrup Cinnamon Stick Lemon Slice
1 oz. DISARONNO .5 oz. Zucca 1 oz. orange juice .5 oz. lemon juice 1.5 oz. Prosecco Add all ingredients into a mixing glass with ice except prosecco. Shake and strain into a wine glass with ice.
5
25
ITALIAN SANGRIA
1 oz. DISARONNO 2 oz. Pinot Grigio 1 oz. pineapple juice .75 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Pour contents into a wine glass. Fill glass with ice. Garnish with citrus slices.
DISARONNO TWO HEARTS
31
DISARONNO ELIXIR OF LOVE
1/2 part DISARONNO 1/2 part White Rum 3/4 part Dark Chocolate Liqueur 2 parts cream
Christmas
½ part DISARONNO 1 part Vodka ½ part Tangerine liqueur 1 part Pineapple juice Splash lemon juice Shake with ice and strain into a martini cocktail glass. Garnish with an orange slice.
DISARONNO SOUR CLASSIC
26
1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1 egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass with ice. Garnish with bitters.
Drink 1 1 part DISARONNO 1 part White Creme de Cacao 1/2 part cream Drink 2 1 part DISARONNO 1 part Dark Creme de Cacao 1/2 part cream
New Year’s Eve
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
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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
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
bartender.com
mixologist.com