Bartender Calendar 2016 by Foley Publishing Corporation

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

DAILY COCKTAIL CALENDAR AND RECIPE GUIDE bartender.com

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MEZCAL I’ve discovered the spirit of a new era. Now it’s your turn. 100% handcrafted, infusing a rich, smooth, lightly smoky flavor with elegant herbal and citrus notes. Join the Mezcal Movement!

Tres Papalote Mezcal – Cheech Marin

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

Imported by Riviera Imports Manhasset, NY, USA bartender.com mixologist.com www.trespapalotemezcal.com

January 2016 Sunday

Monday

Tuesday

Wednesday Thursday

July 2016

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

24/31

February 2016 Sunday

Monday

Tuesday

Wednesday Thursday

August 2016

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

March 2016 Sunday

Monday

Tuesday

Wednesday Thursday

September 2016 Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

April 2016 Sunday

Monday

Tuesday

Wednesday Thursday

October 2016 Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

23/30 24/31

May 2016 Sunday

Monday

Tuesday

November 2016

Wednesday Thursday

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

June 2016 Sunday

Monday

Tuesday

Wednesday Thursday

December 2016 Friday

Saturday

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

VOL 97, NO. 4 - PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ART DIRECTOR: Martin Rice, Catalog First, LLC, EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader, FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone, HUMOR EDITOR: Hymie Lipshitz, ADVERTISING DIRECTOR: Jackie Foley (732) 449-4499, Fax: (732) 974-8289, 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: Brenda McGlynn, SOCIAL MEDIA: Quinn Gibbons, SPECIAL CONSULTANTS:, John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 readers and subscribers. EDITORIAL CONTRIBUTIONS: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2015/2016, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

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hello, mango. The natural, sweet aroma and refreshingly crisp taste of Patrรณn Citrรณnge Mango is an exciting addition to the Citrรณnge family of premium reserve liqueurs.

The perfect way to enjoy Patrรณn is responsibly. Handcrafted and imported exclusively from Mexico by The Patrรณn Spirits Company, Las Vegas, NV. 35% abv.

January 2016 PATRONTEQUILA.COM/CITRONGE

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday CITRÓNGE LIME COOLER

1-1/2 oz. PATRÓN CITRÓNGE LIME 2 oz. Prosecco 1-1/2 oz. Sparkling water 1/2 oz. Fresh lime juice

Combine all ingredients except sparkling water in a mixing tin and shake vigorously to chill. Strain onto fresh ice in a large wine glass. Top with sparkling wine and prosecco and stir. Squeeze and drop a lime peel into the cocktail.

New Year’s Day

MANGO SANGRIA

RED ROBIN

1 oz. PATRÓN CITRÓNGE ORANGE 6 oz. PATRÓN CITRÓNGE MANGO 1-1/2 oz. Roca Patrón Reposado 750 ml Still Rosé tequila 1 oz. Agave nectar 6 whole raspberries, plus 3 for 1 cup assorted berries, rinsed garnish 1 cup diced melon 3/4 oz. fresh lime juice Combine liquid ingredients in a 1/2 oz. simple syrup carafe or pitcher and stir. Add cut 1 egg white fruit. Allow to macerate for 1-2 hours in the refrigerator. Serve over Angostura bitters (optional) ice in a rocks glass or wine goblet, using some of the macerated fruit as a garnish.

Shake ingredients with ice, strain back into short tin. Add an egg white and shake thoroughly. Strain into a chilled cocktail coupe and garnish with fresh raspberries.

11 SALTY LIME

SILVER ALPS

1-1/4 oz. PATRÓN CITRÓNGE LIME 1/2 oz. PATRÓN CITRÓNGE ORANGE 3/4 oz. Patrón Silver tequila 1 oz. Patrón Silver tequila 1 oz. Fresh grapefruit juice 1/2 oz. lime juice 1/4 oz. Fresh lime juice Bar spoon simple syrup Combine all ingredients in a 1 oz sparkling wine shaker. Add ice and shake. Strain Combine all ingredients except sparkling wine in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe.

17 C&T

1-1/2 oz. PATRÓN CITRÓNGE ORANGE 4 oz. tonic water

through a fine strainer into a chilled coupe glass with dash of sea salt on rim. Squeeze and drop a grapefruit peel into the cocktail.

CITRÓNGE COSMOPOLITAN

1 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Ultimat Vodka 1/2 oz. cranberry juice 3/4 oz. lime squeeze 1/4 oz. simple syrup

Combine ingredients in a highball glass and garnish with a lime wedge.

Combine the ingredients in a mixing glass with ice and shake to chill. Strain into a chilled Martini glass or cocktail coupe. Garnish with an orange twist.

Willie’s Day

Martin Luther King Day

24/31

MANGO MARGARITA

3/4 oz. PATRÓN CITRÓNGE MANGO 1-1/2 oz. Patrón Silver tequila 3/4 fresh squeezed lime juice 1/4 oz. simple syrup, to taste Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Rocks glass and garnish with a lime wedge. For spicy mango, add chile-salt rim.

CRANBERRY COOLER 2 oz. PATRÓN CITRÓNGE LIME 3 oz. Cranberry juice 2 oz. Club soda

Build over ice in a highball glass and stir gently. Garnish with a lime wedge.

5 MEXICAN SUNSET

1 oz. PATRÓN CITRÓNGE LIME 1-1/2 oz. Patrón Silver tequila 4 oz. fresh orange juice 1/2 oz. Grenadine

Combine all ingredients except grenadine in a cocktail shaker with ice. Shake and strain onto fresh ice in a highball glass. Gently float grenadine on top. Garnish with an orange slice.

RECLINER

1/2 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Reposado tequila 1/2 oz. St Germain 1/2 oz. part Aperol 3/4 oz. fresh lemon juice 1/2 oz. simple syrup 1 oz. club soda Combine all ingredients except club soda in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass and garnish with fresh fruit and herbs.

MUCHO MANGO

1.5 oz. PATRÓN CITRÓNGE MANGO 3/4 oz. Pyrat XO Reserve 1/2 oz. Mango nectar 3/4 oz. Lime juice 3 Basil leaves + 2 dashes hibiscus bitters and pink peppercorn salt*

In a cocktail shaker combine the first five ingredients, fill with ice and shake vigorously until well chilled. Strain into a chilled cocktail coupe rimmed with peppercorn salt. Garnish by floating the basil leaf and placing a few peppercorns on it. *In a mortar combine 1 tsp of pink peppercorns with 3 tsps of coarse grain salt and grind to a medium grain powder.

Lucinda Sterling, New York

MANGO-MELON MARGARITA

MEXICAN TEA

1/2 oz. PATRÓN CITRÓNGE ORANGE 1/2 oz. Patrón Reposado tequila 1/2 oz. Ultimat vodka 1/2 oz. Pyrat XO Reserve 3/4 oz. fresh lemon juice 3/4 oz. simple syrup Combine the spirits, lemon juice, and simple syrup in a mixing glass with ice. Shake vigorously and strain into a collins glass. Top with cola. Garnish with a lemon wedge.

CITRÓNGE PALOMA

1/2 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Silver tequila 2 oz. fresh grapefruit juice 2 oz. club soda Pinch sea salt In a cocktail shaker, shake spirits, grapefruit juice and sea salt. Strain onto fresh ice in a highball glass and top with club soda, stirring gently. Garnish with a half-wheel slice of fresh grapefruit.

Caitlin’s Day

MAZATLÁN

Combine ingredients in a blender and blend until a uniform consistency is achieved. It may be necessary to add more ice or sweetness to adjust to your liking. Pour into wine glasses. Garnish with lime wedges and serve with a straw. Frozen, serves 6.

7 1 oz. PATRÓN CITRÓNGE LIME 1-1/2 oz. Patrón Silver tequila 1 oz. Pineappe juice 1/2 Fresh squeezed lime juice

Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Rocks glass and garnish with a lime wheel and pineapple wedge.

EL CALIFA

Combine liquid ingredients in a mixing glass and stir with ice to chill. Strain into a chilled cocktail coupe and garnish with an XO Cafe Incendio-infused cherry.* *For the cherries, replace half the liquid from a jar of maraschino cherries with XO Café Incendio. Allow to infuse at least 8 hours.

Rim a Collins glass with Ras El Hanout Salt and fill with ice. Shake spirits and lemon juice separately and strain onto fresh ice. Top with hard cider.

21 FLOR DE JEREZ

1/4 oz. PATRÓN CITRÓNGE ORANGE 2 oz. Roca Patrón Añejo tequila 1/4 oz. dry vermouth 1/2 oz. Amontillado sherry 2 dash bitters In a mixing glass, combine all ingredients with ice and stir thoroughly. Strain onto a large, clear ice cube in a double old fashioned glass. Garnish with flamed orange peel.

27 3/4 oz. PATRÓN CITRONGE LIME 3/4 oz. Patrón Silver tequila Juice half lemon (3/4 oz.)

Combine ingredients in the bottom of a pint glass. Fill with ice and top with light American lager or cider. Garnish with a lemon wheel and serve with a straw.

Fill a large rocks glass or double old fashioned glass with ice. Combine all ingredients over the ice adding the club soda in the end. Gently stir to mix all ingredients and garnish with a lime wheel and mint sprig if desired.

1 oz. PATRÓN CITRÓNGE MANGO 1-1/2 oz. Pyrat XO Reserve 1 oz. fresh squeezed lemon juice 1 oz. passion fruit syrup Dash Angostura bitters

Combine all ingredients in a cocktail shaker and shake with ice to chill; strain onto fresh ice in a ceramic tiki mug or parfait glass. Garnish with fruit wheels and colorful straws.

MAYAN RIVIERA

1/2 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Roca Patrón Reposado tequila 1/2 oz. PX sherry 1/2 oz. Italian sweet vermouth Dash orange bitters Combine all liquid ingredients in a mixing glass. Fill with ice, and stir until well chilled. Strain into a chilled cocktail glass. Garnish with orange twist.

POMARITA

3/4 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Silver tequila 3/4 fresh squeezed lime juice 1/2 oz. Pomegranate juice Bar spoon simple syrup Lime wheel

Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Collins glass and garnish with a lime wheel and spoonful of pomegranate seeds (optional).

BOXCAR

AMETHYST

Combine ingredients in a mixing glass or cocktail shaker and shake vigorously with ice to chill. Strain into a chilled cocktail glass that has been rimmed with super fine sugar. Garnish with orange twist.

Combine all ingredients, but sparkling water in a shaker. Add ice and shake. Strain through a fine strainer into a collins glass filled with fresh ice. Top with sparkling water, garnish with mint sprig.

1/4 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Pyrat XO Reserve 3/4 oz. fresh squeezed lemon juice 1/4 oz. simple syrup

MANGO MOJITO

2 oz. PATRÓN CITRÓNGE LIME 3/4 oz. Fresh lime juice 1 dash of lavender bitters 7-10 Fresh mint leaves 2 oz. Sparkling water

1/2 oz. PATRÓN CITRÓNGE MANGO 1 oz. Patrón Silver tequila 1 cut lime 1 oz. simple syrup 6-8 fresh mint leaves 1 oz. club soda

CITRÓNGE LIME & TONIC

Buddy’s Day

Build over ice in a highball glass and stir gently. Garnish with a lime wedge.

In a tall glass, muddle mint, lime and simple syrup. Add a cup of ice and Patrón Silver, Patrón Citrónge Mango and top with club soda. Stir gently. Garnish with a lime wedge.

28 PYRAT PUNCH

SHANDY

1-1/2 oz. PATRÓN CITRÓNGE MANGO 1 oz. Patrón Silver tequila 3/4 oz. lime juice 3/4 oz. simple syrup 3/4 oz. orange juice + Long splash of chilled club soda

1 oz. PATRÓN CITRÓNGE MANGO 1 oz. Roca Patrón Reposado tequila 1 oz. Amaro Montenegro 3/4 oz. fresh lemon juice 2 oz. Doc’s Draft Cider

8 SALPICON DE MANGO

PINEAPPLE LIME MARGARITA

Robert Kreuger, New York

1/2 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Reposado tequila 1/2 oz. dry vermouth 1/2 oz. sweet vermouth Dash Angostura bitters

4 oz. PATRÓN CITRÓNGE MANGO 8 oz. Patrón Silver tequila 12 oz. cantaloupe juice* 4 oz. fresh squeezed lime juice 1 oz. Agave nectar 16 oz. ice

Saturday

29 HARVEST MARGARITA

3/4 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Reposado tequila 3/4 oz. fresh squeezed lemon juice 1 oz. Apple Cider Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Collins glass and garnish with fresh apple slices.

Isla’s Day

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

2 oz. PATRÓN CITRÓNGE LIME 4 oz. Tonic water Lime wedge

CLASSIC MARGARITA

1 oz. PATRÓN CITRÓNGE ORANGE 1-1/2 oz. Patrón Silver tequila 3/4 oz. fresh squeezed lime juice 1/4 oz. simple syrup, to taste Lime wedge Combine liquid ingredients in cocktail shaker, shake vigorously with ice to chill. Strain onto fresh ice in Collins glass, garnish with lime wedge. Optionally, salt half the rim of the glass with kosher salt.

bartender.com mixologist.com

REINVENT A CLASSIC # H E NN ESSYCL ASS ICS

GE T GREAT HENNE SSY V.S C L ASSI C CO C KTA I L R E C I P E S D ELI V ERED TO YO UR P H O N E BY T E X T I N G “R E I N VE N T ” TO 4 675 8 PLE ASE DRINK RE SPO NSI B LY. I m p o r ted Co g nac H ennessy ®, 40 % A lc . / Vo l. ( 80 ˚) . ©2016 Importe d by Moë t He nne ssy USA , I nc . , N ew Yo r k, N Y. H EN N ESSY is a reg istered trad em ar k.

February 2016 WWW.HENNESSY.COM/US

Sunday

Monday

DOWNTOWN COGNAC MANHATTAN

1-1/2 oz. HENNESSY V.S 1/2 oz. Carpano Antica Formula sweet vermouth 1/4 oz. Averna 2 dashes angostura bitters

Add all ingredients to a mixing glass with ice, stir until well chilled. Strain into a chilled cocktail coupe or rocks glass. Garnish with orange twist.

7 THE GRAND MANHATTAN

TREATY OF THE PYRENEES

1-1/2 oz. HENNESSY V.S 1/2 oz. sweet vermouth 1/2 oz. Grand Marnier 2 dashes angostura bitters

1-1/2 oz. HENNESSY V.S 6 oz. hot apple cider 1 oz. oloroso sherry 3/4 oz. spiced syrup

Add all liquids to a heatproof mug. Garnish with an orange twist, grated cinnamon, and cinnamon stick.

FALL’N FOR YOU

Add all ingredients to a mixing glass and stir with ice until chilled. Strain into rocks glass with ice, garnish with 3 brandied cranberries on a skewer.

1-1/2 oz. HENNESSY BLACK 3/4 oz. velvet falernum 1 oz. apple juice 1 dash angostura bitters Splash lemon juice

Valentine’s Day

1 oz. HENNESSY BLACK 1/4 oz. maple syrup Top with soda

Add Hennessy & maple syrup with ice to a shaker tin, shake until chilled, strain into a shot glass, top with soda.

22 2 oz. HENNESSY V.S or V.S.O.P PRIVILÈGE 3/4 oz. Grand Marnier 1/2 oz. fresh lemon juice

1-1/2 oz. HENNESSY V.S 3-1/2 oz. Ginger beer

Pour Hennessy and Ginger beer into a rocks glass with ice, garnish with a lime wedge and/or fresh ginger slices.

1 oz. HENNESSY V.S.O.P PRIVILÈGE 1 oz. rye whiskey 1 oz. sweet vermouth Splash Bénédictine Dash angostura bitters Dash peychaud’s bitters Add all ingredients to a mixing glass with ice and stir until chilled, strain into a rocks glass. Garnish with lemon twist and cherry.

Add all ingredients to a shaker tin with ice, shake until chilled, strain into a chilled cocktail coupe or martini glass, garnish with a lemon twist, optional sugared rim.

LUMBERJACK

1-1/2 oz. HENNESSY V.S 1/2 oz. fresh lemon juice 1/2 oz. pure maple syrup 5 dashes angostura bitters

In a shaker tin add all liquids, shake with ice. Strain into rocks glass filled with crushed ice, garnish with grated cinnamon.

GAME CHANGER

1-1/2 oz. HENNESSY V.S 1/5 oz. Ardbeg 10 year old Single Malt Scotch 1/2 oz fresh lime juice 1/4 Agave Nectar (or simple syrup) 2 dashes of aromatic bitters 3 x 1" by 1" fresh pineapple cubes In a rocks glass add the Ardbeg, rinse the inside of the glass with it and dump the excess. In a shaker tin muddle the cubes of pineapple, then add all other liquids with ice and shake until well chilled. Fine strain over ice into the rocks glass. Garnish with two pineapple leaves and grated cinnamon over the top.

1-1/2 oz. HENNESSY V.S 1/2 oz. lime juice Spoonful orange marmalade

Add all ingredients to a shaker with ice, shake until chilled, strain into martini glass or coupe, garnish with orange twist.

BRANDY CRUSTA

1 oz. HENNESSY V.S.O.P PRIVILÈGE Champagne 2-3 dashes Angostura Bitters Sugar Cube Soak sugar cube in Angostura and place in flute, add Hennessy and top with champagne, garnish with cherry.

Ash Wednesday

2-1/2 oz. HENNESSY V.S.O.P PRIVILÈGE 1/8 oz. Absinthe 1/2 oz. simple syrup 5 dashes Peychaud’s Bitters

Add Hennessy V.S.O.P Privilège, simple syrup, and bitters to a mixing glass with ice, stir until chilled. Strain into a rocks glass that has been rinsed with absinthe. Garnish with lemon twist.

2 oz. HENNESSY BLACK 1/4 oz. Cassis Splash fresh lemon juice

Add all liquids to a shaker tin with ice and shake until well chilled, strain into a cocktail coupe, garnish with a lemon twist.

24 ORIGINAL MINT JULEP 2-1/2 oz. HENNESSY V.S 1 tsp sugar 2 mint sprigs

Place five or six mint leaves in the bottom of a julep tin or rocks glass. Add sugar and press several times with muddler. Fill the julep tin or rocks glass with crushed ice and pour Hennessy V.S. Stir briskly until chilled, then add more ice. Garnish with a few mint sprigs.

2 oz. HENNESSY V.S or V.S.O.P PRIVILÈGE 1/2 oz. orgeat syrup or almond syrup 2 dashes Angostura Bitters

Add all ingredients to a shaker tin with ice and shake until chilled, strain into a cocktail coupe or martini glass. Garnish with lemon twist.

Add all ingredients to a shaker tin with ice and shake until well chilled. Strain into a rocks glass over 1 large ice cube, garnish with orange twist.

18 WINTER VACATION 1 oz. HENNESSY V.S 1 oz. velvet falernum 1/4 oz. fresh lemon juice 5 oz. Hibiscus tea (hot)

Add all ingredients to a heat proof glass mug and stir to combine, garnish with a lemon wheel and a cinnamon stick.

5TH AVE

12 PER SEMPRE

2 oz. HENNESSY BLACK 1/2 oz. fresh lemon juice 1/3 oz. agave nectar 2 dashes orange bitters

1-1/2 oz. Hennessy V.S 1/2 oz. Campari 1/2 oz. Amaro Nonino 2 dashes orange bitters (or aromatic bitters)

Add all ingredients to mixing tin with ice and stir until well chilled, strain over large ice cube into a rocks glass. Add a twist of orange.

Add all ingredients except Champagne & soda to a shaker tin with ice, shake until chilled. Strain into a Collins glass with fresh ice, top with equal parts Champagne and soda, garnish with lemon wheel.

LITTLE PEATY

1 oz. HENNESSY V.S 1/4 oz. Ardbeg 1/2 oz. Grand Marnier

Add all ingredients with ice to a shaker tin, shake until chilled and strain into a shot glass, drop a cherry to the bottom of the drink.

SPICED ORANGE SMASH

2-1/2 oz. HENNESSY BLACK 1 bar spoon sugar 2 dashes orange bitters Orange twist

In a mixing glass muddle an orange twist with a spoonful of sugar to extract the essential oils. Add ice and Hennessy black, stir until well chilled and sugar dissolves. Strain into a rocks glass, garnish with an orange twist.

1-1/2 oz. HENNESSY V.S 3/4 oz. Velvet Falernum 2 dashes angostura bitters 1 heaping tbsp orange marmalade 1/2 oz. fresh lemon juice

Add all liquids to a shaker tin with ice. Shake until well chilled. Fine strain over ice in a rocks glass, garnish with an orange twist.

HENNESSY OLD FASHIONED

1 oz. HENNESSY BLACK 1-1/2 oz. ruby grapefruit juice 1/4 oz. pomegranate grenadine Top with equal parts champagne and soda

Saturday

JAPANESE COCKTAIL

17 THE BLACK VIOLET

Friday

THE HENNESSY SAZERAC

CHAMPAGNE COCKTAIL TRAILBLAZER

Cut a lemon in half. Pare the full peel off, half and squeeze the juice from lemon. Prepare glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all ingredients in a shaker, shake and strain into glass and add 1 cube of ice.

Thursday

2 oz. HENNESSY V.S Splash orange curaçao Splash fresh lemon juice 1 dash angostura bitters

SIDECAR

Wednesday

VIEUX CARRE

BRUNCH MARTINI

Presidents Day

HENNESSY MULE

15 BLACK MAPLE

Combine all liquids in a shaker tin and shake until chilled, strain into a rocks glass with ice, garnish with fresh grated cinnamon and cinnamon stick.

Tuesday

20 CRAFTSMAN

1 oz. HENNESSY V.S.O.P PRIVILÈGE 1 oz. Glenmorangie Quinta Ruban 1 oz. Grand Marnier 1/2 oz. fresh squeezed lemon juice Shake with ice until chilled, fine strain into a cocktail coupe or martini glass, garnish with an orange twist.

THINK WINTER

1-1/2 oz. Hennessy Black 1/2 oz. yellow chartreuse 1/4 oz. Amaro Nonino 1 dash orange bitters

Combine all liquids in a shaker tin and shake until chilled, strain into a Collins glass with ice, top with soda and garnish with a lemon twist.

THE MAPLE LEAF 1-1/2 oz. HENNESSY V.S 3-1/2 oz. maple water

Pour all ingredients into a rocks glass, stir to combine. Express orange twist over the glass, discard twist, garnish with a maple leaf.

BETWEEN THE SHEETS

1 oz. HENNESSY V.S or V.S.O.P PRIVILÈGE 1 oz. Ten Cane Rum 1 oz. orange curacao 1/2 oz. fresh lemon juice

Add all ingredients to a shaker tin with ice, shake until chilled, strain into a coupe or martini glass, garnish with a lemon twist.

HENNESSY HOT TODDY 1-1/2 oz. HENNESSY V.S Squeeze one lemon wedge Tbsp honey or to taste Boiling water

Add all liquids to a heat proof mug, stir to dissolve honey, garnish with a cinnamon stick. THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com mixologist.com

Fast and easy. The perfect Irish Coffee every time.

1 part Hot Irishman 3 parts boiling water Top with cream to create the perfect Irish Coffee.

March 2016 THEIRISHMANWHISKEY.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

MAGICALLY DELICIOUS SHOOTING IRISH

1/2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/2 oz. Superior Irish Cream 1/2 oz. amaretto 1/2 oz. dark rum Stir and strain into a shot glass.

IRISHMAN HOT CHOCOLATE

1/2 oz. SUPERIOR IRISH CREAM 1 oz. The Irishman Founder’s Reserve 4-1/2 oz. hot chocolate Stir and serve in a mug.

2 oz. SUPERIOR IRISH CREAM 6 oz. hot coffee Peppermint stick

Combine ingredients and stir with peppermint stick.

CHILLY IRISHMAN

POCKET OF GOLD

1 oz. SUPERIOR IRISH CREAM 1/2 oz. cinnamon schnapps

Mix ingredients in a shaker with ice, top with edible gold flakes.

Freeze coffee into ice cubes; pour Irishman and vodka over cubes.

2 oz. SUPERIOR 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

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. Superior Irish Cream 1 tbsp. grenadine syrup Shake & serve.

1 oz. THE HOT IRISHMAN IRISH 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.

HOT IRISH KISS IRISH ESKIMO

2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 8 oz. milk 2 scoops vanilla ice cream

Add ingredients to blender with ice and serve.

First Day of Spring

27 IRISH LATTE

1-1/2 oz. SUPERIOR IRISH CREAM 1 cup coffee 1 oz. The Irishman Founder’s Reserve 1 oz. hot milk Combine into a large coffee cup and enjoy.

3/4 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 3/4 oz. Superior Irish Cream 1 splash dark creme de cacao 1 splash orange liqueur 1 -1/2 oz. Chocolate Syrup Hot coffee

Pour into an Irish coffee mug and fill with coffee. Top with whipped cream and garnish with shaved chocolate and a cherry.

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 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.

Heat the milk. Add sugar and The Irishman, sprinkle nutmeg on top, and serve.

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1-1/2 oz. peppermint schnapps 4 oz. cola

Pour THE HOT IRISHMAN and peppermint schnapps into a highball glass, pour the cola over the top.

2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 4 oz. soda water Combine in a rocks glass over crushed ice, stir & serve.

Pour the Superior Irish Cream, peach schnapps and pineapple juice into a cocktail shaker half-filled with ice. Shake well, and strain into a cocktail glass over shaved ice. Garnish with a maraschino cherry, and serve.

Shake and strain into a shot glass.

1 shot SUPERIOR IRISH CREAM 1 glass cola Float THE IRISHMAN on top of the cola.

Pour The Hot Irishman and white crème de menthe into an old-fashioned glass. Fill with milk, and serve.

St. Patrick’s Day

1 oz. SUPERIOR IRISH CREAM 1/2 oz. cake flavored vodka

Mix ingredients in a shaker with ice. Optional: Top with whipped cream and sprinkles.

Katharine’s Day

18 IRISHMAN IN FRANCE 1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 1 oz. Chambord® raspberry liqueur

Pour ingredients into a shaker over ice, shake and serve.

19 IRISH COOKIE

1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 2 oz. milk 1/2 oz. butterscotch schnapps 1 scoop vanilla ice cream Blend all ingredients together & pour.

SUNBURNED IRISHMAN

1 oz. SUPERIOR IRISH CREAM 1 oz. peach schnapps 1 splash pineapple juice

1/3 THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/3 peppermint schnapps 1/3 amaretto

IRISH BIRTHDAY

IRISH SODA

17 2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 2 oz. white crème de menthe Milk or half & half

IRISH FLOAT

LEPRECHAUN BREATH

LUCKY IRISHMAN

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 dash nutmeg 6 oz. milk 1 tsp. powdered sugar

BANANA 4 IRISH

BLACK ICE

IRISH NIGHT CAP

IRISH TIRAMISU MARTINI

Easter

1 part SUPERIOR IRISH CREAM 1 cup coffee 1 part vanilla vodka

Shake with ice, serve in a rocks glass.

9 CANDY BAR

IRISH WINTER

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. Superior Irish Cream 1 oz. amaretto 1 oz. vodka 1 oz. brandy Milk

26 IRISH RASPSODY

IRISH MARGARITA

1-1/2 oz. SUPERIOR 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.

SOUTHERN IRISHMAN

IRISH PADDY

Pour the Superior Irish Cream and peach schnapps into a glass, mix in the butterscotch schnapps.

Pour ingredients into a shaker over ice, shake & strain into a chilled Rocks glass.

3 oz. SUPERIOR IRISH CREAM 1 oz. peach schnapps 1 oz. butterscotch schnapps

1 oz. SUPERIOR IRISH CREAM 1 oz. crème de cacao 1 oz. green crème de menthe

1/2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 2 oz. Superior Irish Cream 1/2 oz. Crème de Cacao 1/2 oz. raspberry liqueur Milk

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

IRISH BUTTER CUP O’MALLEY’S GHOST

1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 1 oz. Irish Mist 2 oz. cream

Pour all ingredients into a cocktail shaker with ice. Shake & strain.

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. hazelnut liqueur 1 oz. Superior Irish Cream 5 oz. milk

Pour The Hot Irishman, hazelnut liqueur and Superior Irish Cream into a hurricane glass filled with ice cubes. Fill with milk, stir well, and serve.

1 part Hot Irishman

“TRUE IRISH BABY GUINNESS”

boiling water LUCKY3 parts LICORICE

Shake & shoot.

Serve on the rocks.

3/4 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/4 oz. cream

Top with cream to create

1 part SUPERIOR IRISHIrish CREAM the perfect Coffee. 1 part Sambuca 1 splash soda water Fill with ice

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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April 2016 UNGAVA-GIN.COM FACEBOOK.COM/UNGAVA.GIN

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

NEGRONI

1 oz. UNGAVA GIN 1 oz. Campari 1 oz. Vermouth, Antica Formula 1/2 oz. Soda Orange Zest

SIGNATURE POUR 2 oz. UNGAVA GIN Grapefruit wedge

Combine all ingredients over ice.

3 FRENCH 75

SAFFRON COLLINS

1 oz. UNGAVA GIN 2-3/4 oz. Champagne 1 oz. Lemon Juice 1/4 oz. Simple Syrup Lemon Zest

Fill Boston glass half way with ice and carbonate free ingredients. Shake and Hawthorne strain into champagne flute. Garnish with lemon zest. Finish with champagne.

3 oz. UNGAVA GIN 1/2 oz. Dry Vermouth Pearl Onion

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over ice and glassware. Garnish with onion.

Squeeze 4 lemon wedges into highball. Add 6 ice cubes. Muddle, making sure water created from friction reaches cube height. Repeat 4x. Garnish with splash of soda and thyme.

GIN FIZZ

Fill Boston glass with all wet ingredients. Shake with one scoop of ice. Julep strain over tall cocktail glass. Garnish with single cured cherry.

Howard’s Day

24/31 SINFONIETTA

Fill Boston glass halfway with ice and carbonate free ingredients. Stir and Hawthorne strain into champagne flute. Garnish with grapefruit segment. Finish with champagne.

1 oz. UNGAVA GIN 2-3/4 oz. Champagne 1/2 oz. Aperol 1/2 oz. Lemon Juice 2-1/2 oz. Simple Syrup Lemon Zest

ASIAN PERSUASION 1 oz. UNGAVA GIN 1 oz. Lime Juice 1/4 oz. Green Tea Syrup Soda Cilantro

Fill glass with crushed ice. Add ingredients finishing with soda. Garnish with cilantro.

EXTRA DRY MARTINI

Fill Boston glass half way with ice and carbonate free ingredients. Shake and Hawthorne strain into champagne flute. Garnish with lemon zest. Finish with champagne.

Fill Boston glass with scoop of ice. Add alcohol and stir for 15 seconds. Strain over new ice filled glass. Finish with soda. Garnish with ginger shave.

3 oz. UNGAVA GIN Dash Dry Vermouth Olive or Lemon Zest

Fill ingredients into Boston glass. Stir with one scoop of ice. Hawthorne strain over glassware.

Fill Boston glass with all wet ingredients. Shake with one scoop ice. Julep strain over tall glass. Garnish with Kaffir lime leaf.

BENE PLACITO

1 oz. UNGAVA GIN 1/2 oz. Amaro, Ramazzotti 1/2 oz. Amaretto, Disarrano 1/2 oz. Lemon Juice 1 oz. Soda Fresh Blackberry, Strawberry Orange Zest

Fill rocks glass with all ingredients, muddle. Fill glass with ice, top with soda. Garnish with orange zest.

1 oz. UNGAVA GIN 1/3 oz. Galliano 1/3 oz. Orange Bitters 1 oz. Pineapple Juice 1/4 oz. Coconut Water Pineapple wedge

Jimmy’s Day

2-1/2 oz. UNGAVA GIN 1/3 oz. Vermouth Olive or Lemon Zest

Fill ingredients into Boston glass. Stir with one scoop of ice.

1 oz. UNGAVA GIN 1 oz. Green Chartreuse 1 oz. Maraschino Liqueur 1 oz. Simple Syrup 1 oz. Lime Juice

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over respected glassware.

SAFFRON DIAMOND 2 oz. UNGAVA GIN 1 oz. Saffron Syrup 3 Dashes of Orange Bitters 1/2 oz. Lemon Juice/Zest 1/2 oz. Lime Juice 2 oz. Sparkling Wine

Fill highball 3/4 with ice. Add syrup, juices then UNGAVA. Finish with sparkling wine. Garnish with lemon and cured cherry.

CHANGO’S COCKTAIL

Squeeze 2 grapefruit wedges into high ball. Add ice cubes. Add UNGAVA and Amarula. Garnish with red grape and dash of bitters. Finish with splash of soda or water.

28 VANILLA NEGRONI

MARTINEZ

2 oz. UNGAVA GIN 3/4 oz. Sweet Vermouth 1/4 oz. Maraschino Liqueur Grapefruit Zest

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over respected ice and glassware. Garnish with grapefruit zest.

SINGAPORE SLING 1 oz. UNGAVA GIN 1 oz. Cherry Brandy 1 oz. Benedictine 1/2 oz. Soda Orange Zest

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over respected glassware. Garnish with orange zest.

1 oz. UNGAVA GIN 1 oz. Campari (vanilla infused) 1 oz. Vermouth, Antica Formula 1/2 oz. Soda Orange Zest

Fill Campari bottle with two vanilla beans. Infuse 24hr. Fill Boston glass with scoop of ice. Add alcohol and stir for 15 seconds. Strain over new ice in glass. Garnish with orange zest.

MARTINI SWEET

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over ice and glassware. Garnish with cherry and lemon zest.

1 oz. UNGAVA GIN 1.5 oz. Amarula 1/2 oz. Simple Syrup 2 Grapefruit Wedges 3 Red Grapes Angostura Bitters 1 oz. Soda

THE LAST WORD

Fill glass with crushed ice. Add ingredients finishing with coconut water. Garnish with pineapple wedge and long straw.

2-1/2 oz. UNGAVA GIN 1/4 oz. Dry Vermouth 1/4 oz. Sweet Vermouth Cured Cherry, Lemon Zest

MARTINI

13 UNGAVA SMASH

1 oz. UNGAVA GIN 1 oz. Grand Marnier 1 oz. Lillet Blanc 1/2 oz. Thai Basil Syrup 1 oz. Lime Juice Kaffir Lime Leaf

1 oz. UNGAVA GIN 1/2 oz. Aperol Peychaud’s Bitters 1/2 oz. Chinese black sugar syrup 1/2 oz. Soda Ginger Shave

MARTINI PERFECT

THAI REVIVER

NACO

MAY DAY

Fill Boston glass with ice and carbonate free ingredients. Shake and strain over high ball with ice. Garnish with orange zest and cherry. Top with soda.

2 oz. UNGAVA GIN 1/2 oz. Maraschino Liqueur 1/2 oz. Lemon Juice 1/4 oz. Crème de Violette Cured Cherry

1 oz. UNGAVA GIN 2-3/4 oz. Champagne 1 oz. Plum Wine

2 oz. UNGAVA GIN 1 oz. Saffron Syrup 1/2 oz. Soda 4 Lemon Wedges Thyme Sprig

1-1/2 oz. UNGAVA GIN 1 oz. Lemon Juice 1/2 oz. Simple Syrup 3 oz. Soda Bourbon-Soaked Cherry Orange Zest

GIBSON

THE AVIATION

Fill Boston glass with scoop of ice. Add alcohol and stir for 15 seconds. Strain over new ice in glass. Garnish with orange zest.

2-1/2 oz. UNGAVA GIN 1/2 oz. Sweet Vermouth Cured Cherry

Fill ingredients into Boston glass. Stir with one scoop of ice. Julep strain over ice and glassware. Garnish with cherry.

INSPIRATO

1 oz. UNGAVA GIN 1 oz. Campari Apertivo 3 oz. San Pellegrino Limonata 2 oz. Prosecco Liquid Nitrogen Orange Burn

UNGAVA SOUR 2 oz. UNGAVA GIN 1 oz. Lime Juice 1/2 oz. Simple Syrup Egg White Orange Zest

Dry shake egg white in Boston glass. Fill all other ingredients and scoop of ice. Shake vigorously. Pour into half ice filled glass. Garnish with orange zest.

Load rocks glass with small amount of nitrogen. Add UNGAVA, Campari and limonata. Start prosecco crust with layering nitrogen then adding prosecco slowly. Garnish with orange burn.

ANESTHETIC

1-1/2 oz. UNGAVA GIN 1/2 oz. Camus VSOP 1/2 oz. Sweet Vermouth 1/2 oz. Lillet Blanc 1/2 oz. Simple Syrup Orange Bitters Lemon Zest

UNGAVA BAY TERERE

Add alcohol to mixing tin. Fill with scoop of ice. Stir for 30 seconds. Strain over new ice in glass. Garnish with lemon zest.

Earth Day

Fill glass with ice. Add ingredients finishing with soda. Garnish with strawberry half and long straw.

Passover

CONCORDIAN COCKTAIL

1 oz. UNGAVA GIN 1/2 oz. Dark Rum 2 oz. Orange Curacao 1-1/2 oz. Pineapple Juice Aztec Chocolate Bitters Fresh watermelon, strawberry

Fill Boston glass with all wet ingredients. Shake with one scoop of ice. Fine strain over chilled glass. Garnish with dust of ancho chili pepper.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

1 oz. UNGAVA GIN 1/2 oz. Cachaca 1 oz. Lime Juice 1/2 oz. Yerba Mate (Chimarrao) Syrup 1 oz. Soda

OSKA SMASH

1 oz. UNGAVA GIN 1/2 oz. Honey Syrup 1/2 oz. Grapefruit 1 oz. Soda Fresh Watermelon, Strawberry

Fill rock glass wit non carbonated fresh ingredients. Fill glass with crushed ice muddle add alcohol. Top glass with crushed ice, finish with soda. Garnish with mint and grapefruit zest.

Debbie’s Day

bartender.com mixologist.com

May 2016 AGAVELOCO.COM

Sunday

JALAPENO POPPER

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part lemon lime soda Squeeze lime juice

Shake with ice, strain into shot glass. Before drinking, place coaster over shot and tap on bar top to activate carbonation.

8 THAI COLADA

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. piña colada mix 1/2 oz. Midori Melon Liqueur 1/2 cup ice Blend until smooth.

Monday

SPICY ORANGE

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice Dash of bitters 1 oz. simple syrup Chili salt for rimming Chili pepper slices for garnish

Pour the liquid ingredients into a shaker filled with ice. Shake well, strain into glass & garnish.

PEPPER CUCUMBER MARGARITA

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 cucumber peeled, seeded and diced 1-1/2 oz. key lime juice 1 oz. simple syrup or agave nectar 1 oz. sweet & sour

Mix Agave Loco and Strawberry margarita mix, blend with ice.

22 MAY B LOCO

2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamic vinegar

Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled rocks glass over ice.

Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

TEMPTATION MARTINI

Add basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake and strain into a cocktail glass. Garnish with Chilean hot peppers.

STRAWBERRY JALAPENO SUNRISE

Mix all ingredients except OJ in blender. Pour OJ into glass over ice. Then pour strawberry mix over OJ. Do not stir.

SALT & PEPPER MARTINI

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. Vermouth Combine ingredients in mixing glass over ice. Stir and strain into salt rimmed martini glass.

Memorial Day

3 ALARM LOCO

4 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Raspberry Liqueur

Fill high ball glass to the rim with ice cubes. Pour all ingredients over ice. Garnish with raspberries.

Thursday

Friday

Saturday

AGAVE LEAF

1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts mango margarita mix 1/2 cup ice

Mix Agave Loco and mango mix, blend with ice.

Cinco de Mayo

LOCO LIMON

2 oz. AGAVE LOCO PEPPER CURED TEQUILA Rim edge of drinking glass all the way around with a slice of lime. Your choice with or with out ice.

1-1/4 part AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadine

Fill a mixing glass with ice. Add all ingredients. Stir and strain into a chilled cocktail glass.

SPICY SHRIMP MARIA TORITO (THE LITTLE BULL) 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangrita mix Dash Worcestershire sauce

Shake with ice and pour into a shot glass, garnish with Serrano pepper.

1-1/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1/2 tsp. shrimp brine 1/2 fresh lime 1 shrimp

Rim glass with lime and squeeze into Collins glass. Build over ice, shake and skewer shrimp to hang over rim.

17 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4-1/2 oz. bloody mary mix Dash Worcestershire sauce Dash A-1 Sauce 3 shakes celery salt

Combine over ice and stir with dill pickle soaked in AGAVE LOCO.

1-1/2 parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 basil leaf 2 tsp. superfine sugar 2 pieces Chilean hot peppers

29 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 cup frozen strawberries 1/8 tsp. sugar 3 oz. orange juice Juice 1/2 lime

Shake all ingredients with ice and strain into a well-chilled martini. Garnish with jalapeno pepper.

AGAVE MARIA (WORLD’S BEST BLOODY MARY)

3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes Hot sauce

Wednesday

CHILE-MANGO MARGARITA

1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part Chocolate Liqueur A pinch of chopped chili

STRAWBERRYJALAPENO MARGARITA LOCO DRAGON 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Daiquiri Mix 1/2 cup ice

CHOCOLATE LOCO MARTINI

Blend with ice, serve in Margarita glass with cucumber slice garnish.

Mother’s Day

Tuesday

1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Margarita or Daiquiri Mix 1/2 cup ice Mix tequila and margarita mix, blend with ice.

Shake with ice and pour. Better than premixed sangrita, no vinegar taste from the hot sauce in the recipe.

Fill a chilled high ball glass with ice. Add AGAVE LOCO. Top with cola. Garnish with lemon.

1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur Milk Fill a chilled high ball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.

JALAPENO SUNRISE

1 part AGAVE LOCO PEPPER CURED TEQUILA 2 parts Orange Juice 2 parts Margarita or Daiquiri Mix Mix OJ and Agave Loco and drizzle strawberry mix over top.

CRAZY KRAUT (JAGER LOCO)

3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. Jagermeister

Shake with ice and pour into a shot glass.

SPICY BACON BLOODY MARIA 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1 strip crisp bacon

Combine AGAVE LOCO and bloody mary mix in tall glass, garnish with bacon strip.

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup

In bottom of glass muddle lime and cilantro. Splash of pineapple juice and club soda

20 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Splash cranberry juice 1 slice jalapeno chili 1 oz. agave nectar 1/2 oz. lime juice

Combine all ingredients over ice in glass, stir & serve.

SANGRITA LOCO

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. orange juice 2 oz. tomato juice 1 oz. fresh lime juice 1 tsp. grenadine

TEQUILA Cola 2 Wedges Lemon

SPICY NIGHT

LOCO RUSSIAN

BLACK LOCO JALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED CILANTRO MOJITO

21 SUNSHINE PEPPER MIMOSA

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part carrot juice 1 part orange juice Champagne Combine ingredients, top with champagne and stir gently.

Armed Forces Day

WATERMELON MARGARITA

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks 1/2 cup ice Add all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture. Garnish with lime wedge.

LOCO ONO

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Kirin or Sapporo beer

Shoot the Agave Loco, chase with your favorite Japanese beer. Listen to music by John Lennon!

31 STRAWBERRY-BASIL LOCO

1 part AGAVE LOCO PEPPER CURED TEQUILA 5 basil leaves 1 whole strawberry 1 mint leaf Muddle all ingredients in a shaker. Fill with ice cubes. Shake and strain into a chilled cocktail glass filled with crushed ice. Garnish with mint leaf.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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it's naturally good! Coco Lopez速 Real Cream of Coconut or Coco Lopez速 Lite with 40% less fat

Coco Lopez, Inc. | Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

June 2016 COCOLOPEZ.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

TROPICAL COCO

1/2 cup COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. Midori 1-1/2 oz. coconut rum 1/2 cup orange juice 1/2 cup pineapple juice 1 oz. blue curacao

LOPEZ ALMOND JOY 1 oz. COCO LOPEZ® LITE 1/2 oz. Frangelico 1-3/4 oz. chocolate liqueur

Blend all ingredients, pour into a hurricane glass. Garnish with orange slice.

COCONUT DAIQUIRI 1-1/2 oz. COCO LOPEZ® LITE 1-1/2 oz. rum 1/2 oz. lime juice Mix in blender until smooth.

Mix all ingredients in blender with ice, serve in a high ball glass.

APPLE PIE COLADA

COCOLICIOUS

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Irish cream 1 oz. banana liqueur

In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. apple juice 1/2 oz. apple schnapps 3/4 oz. spiced rum

Blend with ice until smooth. Top with sprinkle of cinnamon.

9 COCO LOCO (CRAZY COCONUT)

COCO JAVA

1 oz. COCO LOPEZ® LITE 1 oz. coffee liqueur

Serve in rocks glass over ice.

LeRoy’s Day

BLUE LAGOON

BUSHWACKER

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. tequila 3 oz. pineapple juice

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

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. pineapple juice 1-1/2 oz. vodka 3/4 oz. blue curacao

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. half and half 1-1/2 oz. Kahlua 1/2 oz. rum

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

Blend until smooth, serve in hurricane glass.

PATRIOTIC COCO

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Hpnotiq 1 oz. dark rum 1 oz. lime juice 1 oz. pineapple juice 1 oz. strawberry puree

COCO PAMA

Combine rum, COCO LOPEZ, lime juice, pineapple juice, strawberry puree and 1/2 cup crushed ice in a blender. Pour Hpnotiq into a margarita glass and layer blended mix on top. Garnish with coconut flakes.

11 1-1/2 oz. COCO LOPEZ® LITE 1 oz. light rum 1-1/2 oz. pomegranate liqueur 2 oz. pineapple juice

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

Billy’s Day

COCO-COLA COCO SHAKE

COCO BAY BREEZE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. spiced rum 3 oz. pineapple juice Splash cranberry juice

2-1/2 oz. COCO LOPEZ® LITE 1 oz. vanilla vodka 1 scoop vanilla ice cream Drizzle chocolate syrup

MIMOSA LOPEZ

Blend with crushed ice. Garnish with pineapple spear.

1 oz. COCO LOPEZ® LITE 1 oz. orange juice 2 oz. Champagne

Mix orange juice and COCO LOPEZ, top with champagne. Stir & serve.

Blend with 1 cup of ice until smooth.

Flag Day

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.

21 CHERRY CHI – CHI

PIÑA COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1-1/2 oz. light rum

Mix in blender until smooth.

4 oz. COCO LOPEZ® LITE 3 oz. blueberry schnapps 2 oz. half & half or milk

Blend until smooth. Pour into Collins glass, garnish with blueberry.

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-3/4 oz. cherry vodka 1/2 oz. pineapple juice 1/4 oz. milk

Blend with ice, serve in hurricane glass, garnish with cherry.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 oz. whipped cream vodka 1 scoop orange sherbet

1-1/2 cups COCO LOPEZ® REAL CREAM OF COCONUT 3 cups strawberry juice 1-1/2 cups vodka 3/4 cup amaretto 3/4 cup grenadine

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

COCO MARTINI

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. vanilla vodka 1 oz. coconut rum Splash pineapple juice

Blend until smooth & serve. Garnish Shake and strain into martini glass. with orange wheel. Garnish with pineapple wedge.

22 PINK PARROT PUNCH

COCO BERRY PIE

COCO CREAMSICLE

CALYPSO LOPEZ

3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. coconut rum 3 tbs. crushed pineapple Shake & serve over ice in a hurricane glass.

25 BEACH COLADA

HAWAIIAN SUNSHINE 3-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. frozen lemonade 1/4 oz. pineapple juice 1-1/2 oz. citrus vodka

Combine ingredients in blender with ice. Serve in hurricane glass, garnish with wedge of pineapple.

CHOCO-BANANA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. half & half 1 oz. chocolate syrup 1 oz. crème de cacao 1/2 oz. crème de banana 1/2 banana

Mix in blender until smooth.

1/2 oz. COCO LOPEZ® LITE 1 banana 1/2 oz. Grenadine 1/4 oz. Lime Juice 6 Strawberries 1 oz. vodka 1-1/2 oz. white rum

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

ISLAND LOVE 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.

SPARKLING COCO 1 oz. COCO LOPEZ® LITE 1 oz. strawberry juice Top sparkling wine

Combine ingredients except for wine into shaker. Shake and pour into champagne flute, top with sparkling wine.

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.

FRUIT BASKET

1 oz. COCO LOPEZ® LITE 2 oz. banana rum 3 oz. pineapple juice 1 oz. lime juice

Combine all ingredients with ice. Serve in hurricane glass. Garnish with coconut shavings.

COCO MARGARITA 4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. lime juice 2 oz. tequila 1 oz. triple sec

Combine ingredients in blender, serve in margarita glass.

Ryan’s Day

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com mixologist.com

The Perfect Martini -1 oz. Cinzano Extra Dry Vermouth - 4 oz. Darnley’s View London Dry Gin - Olives or a twist of lemon, for garnish

The Perfect Negroni

Equal Parts: - Cinzano Rosso Vermouth - Campari - Darnley’s View London Dry Gin

250-YEAR TRADITION

EXCELLENCE

The right vermouth can make or break your cocktail. Reach for the brand that has been raising the bar since before the cocktail was born – Cinzano Vermouth.

www.cinzano.com

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com PalmBay.com mixologist.com

July 2016 CINZANO.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

REVISED MANHATTAN 1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. overproof bourbon Dash Angostura bitters

In a mixing glass with ice, combine bourbon and Cinzano. Add dash bitters. Stir until well chilled. Strain into a cocktail glass. Garnish with lemon peel, twisting over the surface of the drink, and a brandied cherry.

BLUE MOON

1 oz. CINZANO EXTRA DRY VERMOUTH 1-1/2 oz. Darnley’s View London Dry gin 1 teaspoon Crème Yvette 2 dashes orange bitters 1/4 oz. Santa Rita 120 Cabernet wine

Add gin, dry vermouth, Crème Yvette and orange bitters to a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe or cocktail glass. Using a bar spoon, gently float red wine over top of the cocktail.

ROME WITH A VIEW 1 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Campari 1 oz. lime juice 3/4 oz. simple syrup Soda water

ADONIS

2 oz. CINZANO ROSSO SWEET VERMOUTH 2 oz. Pando Fino sherry 2 dashes orange bitters

Stir ingredients in an ice-filled shaker. Strain into a chilled coupe glass. Twist a 1" strip orange peel over cocktail; drop peel into glass.

Independence Day Zack’s Day R & J’s Day

Combine over ice.

11 1-1/2 oz. CINZANO ROSSO VERMOUTH 1 oz. CINZANO EXTRA VERMOUTH 4 dashes Peychaud’s bitters 4 dashes orange bitters

Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain over ice into a rocks glass. Garnish with a lemon twist.

Hymie’s Day

17 CLASSIC MARTINI

1 oz. CINZANO EXTRA DRY VERMOUTH 4 oz. Darnley’s View London Dry Gin

Stir CINZANO and gin. Garnish with twist or olives.

24/31 SPERANZA

rocks. Garnish with orange slice, stir and serve.

BRONX COCKTAIL

Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

1-1/2 oz. CINZANO ROSSO VERMOUTH ROB ROY Dash CINZANO 1-1/2 oz. Campari EXTRA DRY VERMOUTH or Splash of soda CINZANO ROSSO VERMOUTH Build directly in highball glass on 2 oz. Wemyss Malts Scotch the rocks. Garnish with orange Stir over ice and strain.

25 TIPPERARY COCKTAIL

Stir well with cracked ice and strain into glass.

26 CAJUN MARTINI

1/4 oz. CINZANO BIANCO VERMOUTH 2 oz. pepper infused vodka

Serve chilled and straight up. Garnish with a Habanero-stuffed olive.

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin 1/4 oz. Bauchant Orange Cognac Liqueur 1/2 oz. orange juice, fresh 3 dashes orange bitters

Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

7 1 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Cocchi Americano 1 oz. Don Zoilo 12 Year Old Pedro Ximenez Sherry 8 drops grapefruit bitters 2 bar spoons lemon juice

ORANGE DREAM

1-1/4 oz. CINZANO BIANCO 1/2 oz. Bauchant Orange Cognac Build ingredients over crushed ice Liqueur in a julep cup. Garnish with a swath 1 oz. orange juice of orange peel and a sprig of mint.

Shake and strain.

Shake and strain into a coupe.

Shake with cracked ice. Strain into a chilled cocktail glass.

Shake and strain into a coupe.

DREAM TEAM

3/4 oz. CINZANO BIANCO 1/2 oz. Creme de Cassis Top with Cinzano Prosecco Build in a flute.

Stir in cocktail glass. Garnish with lemon.

CINZANO AMBASSADOR

3/4 oz. CINZANO ROSSO VERMOUTH 8 oz. ginger ale 1 lemon spiral Pour Cinzano in a collins glass over ice. Fill with ginger ale. Add spiral and serve.

Jake’s Day

shaker filled with ice. Shake and strain into a tumbler glass. Optional garnish with banana slice.

3/4 oz. CINZANO ROSSO VERMOUTH 1-1/4 oz. Darnley’s View London Dry Gin 1 oz. Campari Add all ingredients to cocktail shaker. Add ice and stir until chilled. Strain over ice in an old fashioned glass. Garnish with orange peel.

22 CINZANO GINGER

dash CINZANO EXTRA DRY VERMOUTH 2 oz. Dos Madera 5+3 Rum Splash cranberry Splash Limoncino

2/3 oz. CINZANO BIANCO VERMOUTH 1-1/3 oz. Darnley’s View London OPENING COCKTAIL Dry Gin 1/2 oz. CINZANO ROSSO VERMOUTH 2/3 oz. banana liqueur 1/2 oz. Bastille 1789 Whiskey 1 tbsp. lemon juice 1/2 oz. Grenadine Add the ingredients to a cocktail Mix all ingredients in a shaker with crushed ice. Strain into a chilled cocktail glass.

3/4 oz. CINZANO ROSSO VERMOUTH 3/4 oz. Wemyss Malts Scotch 3/4 oz. Cherry Heering 3/4 oz. orange juice

21 LEMON MARTINI

1/2 oz. CINZANO BIANCO VERMOUTH 1 oz. bourbon 1 tsp. Crème de Cassis

In a cocktail shaker with ice, combine ingredients. Shake and strain into a rocks glass with fresh ice. Garnish with a lemon wheel or two.

15 BLOOD & SAND

1/2 oz. CINZANO ROSSO VERMOUTH 2 oz. Willett 2 Year Rye 1/2 oz. Maraschino 2 dashes angostura bitters

20 CASSIS COCKTAIL

1 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Chamucos Blanco Tequila 3/4 oz. fresh lemon juice 1/4 oz. agave syrup (equal part agave dissolved in hot water)

NEGRONI RED HOOK

Combine and stir in a mixing tin. Strain into an old fashioned glass, over large ice cube. Garnish with lemon twist.

CINCIN-RITA

BITTER GIUSEPPE 1 oz. CINZANO ROSSO VERMOUTH 2 oz. Cynar 6 dashes orange bitters 2 dashes salt

SUPPRESSOR #1

AMERICANO

slice.

SATAN’S WHISKERS

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin 1/4 oz. Bauchant Orange Cognac Liqueur 1/2 oz. orange juice, fresh 3 dashes orange bitters

3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. The Irishman Founder’s Reserve Whiskey Prepare directly in a highball on the 3/4 oz. Green Chartreuse 1-1/4 oz. CINZANO ROSSO VERMOUTH Splash biters Fill with club soda

ITALIAN KISS

1 part CINZANO BIANCO VERMOUTH 1 part CINZANO ROSSO VERMOUTH

OLD HICKORY

Add Campari, Cinzano dry vermouth, lime juice and simple syrup to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a Collins glass. Top with soda water and garnish with an orange wheel.

Saturday

23 SPERANZA

3/4 oz. CINZANO BIANCO VERMOUTH 3/4 oz. Campari 1/2 oz. Chase Vodka

Build in an old fashioned glass with ice, garnish with orange.

CINZANO BERRY

CASANOVA

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.

Prepare directly in a highball crushing the lime with the fresh strawberries and the sugar. Add ice and Cinzano Extra Dry. Mix and serve.

1/2 oz. CINZANO BIANCO VERMOUTH 1-1/4 oz. bourbon 2 dashes lemon juice 1 dash raspberry juice

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

2 oz. CINZANO EXTRA DRY VERMOUTH 2 fresh strawberries diced 1/2 lime diced 2 tsp. superfine sugar

bartender.com mixologist.com

WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS

PTS

My American Handmade Vodka beats the giant “Imports” every day. That’s because it’s distilled six times, we use old-fashioned pot stills we built ourselves, and taste test every batch to make sure you get only the best. Try American! Tito’s is made from corn, so it’s naturally gluten-free.

2016

August 2016 TITOSVODKA.COM

Sunday

Monday

BLUE DAHLIA

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Luxardo Maraschino Liqueur 1/2 oz. lime juice 1/4 oz. simple syrup Dash Fee Bros lemon bitters 2 oz. blueberries 2 basil leaves 4 mint leaves Muddle fruit and herbs with simple syrup in the bottom of a mixing glass. Add spirits, lime juice and bitters. Shake vigorously with ice and fine-strain into a chilled martini glass. Garnish with a lemon twist

Tuesday

CUCUMBER MARTINI

2 oz. TITO’S HANDMADE VODKA 1 oz. simple syrup 3/4 oz. fresh lemon juice 3 slices peeled English Cucumber 3 drops green Tabasco Fresh cilantro Muddle cilantro, cucumber, syrup and lemon juice. Add vodka. Shake and double strain into a martini glass. Add Tabasco. Garnish with a cucumber wheel.

Wednesday FOREVER YOUNG

1 oz. TITO’S HANDMADE VODKA 1 oz. Veev Acai Spirit 1/2 oz. Pom Wonderful 3/4 oz. simple syrup 3/4 oz. fresh lemon juice 4 blueberries Sprig of fresh thyme

TITO RITA

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Cointreau or Triple Sec 1/2 oz. pomegranate juice 1 oz. fresh sour mix

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Cointreau 1-1/2 oz. lemon juice 1-1/2 oz. lime juice 1/2 oz. simple syrup

Combine all ingredients in mixing glass with ice. Shake, strain, and pour into martini glass. Garnish with a lemon wheel.

SPICED PEAR

1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. Rothman & Winter Orchard Pear liqueur, or similar (such as Mathilde Poir) 1/2 oz. fresh lemon juice 1 barspoon of St. Elizabeth’s Allspice Dram

Combine ingredients in a mixing glass and shake vigorously with ice to chill. Strain into a chilled cocktail glass. Garnish with a slice of fresh pear, if available, or a lemon twist.

21 THE RUMPUS

1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. lemongrass, green apple and cranberry infused simple syrup 3/4 oz. cranberry Juice 1/4 oz. fresh lemon juice Combine ingredients in mixing glass. Shake and pour into martini glass. Garnish with a skewer of cranberries.

28 MO-TITO

1-1/2 oz. TITO’S HANDMADE VODKA 6 leaves of mint 1 oz. fresh squeezed lime juice 2 teaspoons sugar Soda water Muddle mint leaves with lime juice and sugar in a collins glass. Fill with ice and pour in vodka. Top with soda and stir to combine. Garnish with a sprig of mint.

Combine all ingredients in mixing glass with ice. Shake, strain, and pour into martini glass. Garnish with a lime wedge.

TITO’S ALL-TIME FAVORITE

1-1/2 oz. TITO’S HANDMADE VODKA 4 oz. sparkling mineral water Slice orange Slice lime Combine vodka and mineral water into cocktail glass with ice. Stir and garnish with orange and lime slices.

JALAPENO DAISY

1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. lemon juice 3/4 oz. simple syrup Club soda Combine vodka, lemon juice and syrup in a collins glass. Top with club soda. Garnish with 2 lemon wheels and sprigs of rosemary and thyme.

16 TITO’S APERITIF MARTINI

1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. Campari 1 oz. fresh orange juice 3/4 oz. fresh sour Combine all ingredients in a mixing glass with ice. Shake, strain and pour into martini glass. Garnish with a burnt orange.

the spicier the drink! Garnish it with skewered lime wheel and jalapeño slice.

2 oz. TITO’S HANDMADE VODKA 4 to 5 Purple Basil sprigs 3 to 4 lime wedges 2 Pure cane sugar cubes

Muddle 4 to 5 Purple Basil sprigs with the 3 to 4 lime wedges and 1 pure cane sugar cube in a rocks glass. Add 2 oz. Tito’s vodka. Rim the glass with pure cane sugar. Shake and strain over crushed ice. Garnish with a purple basil sprig.

Add vodka to fresh ice in glass. Top with half tonic, half soda. Garnish with a lime wedge.

ANGRY WATERMELON

When desired heat is acquired, combine listed ingredients, shake and serve as a martini. Garnish with a lime wheel.

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Canton Ginger Liqueur 1 oz. apple cider 1 strawberry 1/2 oz. simple syrup 3/4 oz. fresh lemon juice 2 slices fresh ginger Muddle strawberry with syrup and lemon juice. Add spirits then shake and strain into a chilled martini glass. Garnish with a strawberry.

24 TEXAS SIPPER

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. St-Germain 1-1/2 oz. grapefruit juice Top with club soda Combine vodka, elderflower liqueur, and juice in a cocktail shaker with ice. Shake well and strain over ice. Top with soda. Garnish with mint sprig.

Friday

1-1/2 oz. TITO’S HANDMADE VODKA 1-2 fresh strawberries 1 mint leaf & 1 basil leaf 3/4 oz. simple syrup 3/4 oz. fresh lime juice 1/2 oz. St. Germain Liqueur Muddle fresh strawberries, mint, and basil leaves in the bottom of a mixing glass. Add vodka, simple syrup, lime juice and elderflower liqueur. Shake to combine and pour into a collins glass over fresh ice. Top with club soda.

12 GINGER AND TITO

Pour vodka over ice in a glass and just add lemonade. Garnish with mint sprig.

TITO’S CAFE

2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. coffee liqueur 1-1/2 oz. mint chocolate flavored irish cream (Bailey’s or equivalent) 2 oz. coffee

20 TITO’S PASSION

1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Campari 1/2 oz. St. Germain Elderflower Liqueur

Combine all ingredients in mixing glass with ice. Stir and pour into an old fashioned glass. Garnish with an orange peel.

TITO’S CLASSIC CUCUMBER LEMONADE MARTINI

Chop up a whole cucumber and add to vodka. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.

In the bottom of a mixing glass, muddle strawberries and simple syrup. Add vodka, limoncello, lime juice and ice. Shake vigorously and strain into a chilled cocktail glass or serve over ice in a small rocks glass. Garnish with a lemon twist and a fresh strawberry.

1 liter TITO’S HANDMADE VODKA 1 cucumber Lemonade

3/4 oz. Paula’s Texas Lemon or other limoncello 1/2 oz. simple syrup 1/2 oz. fresh lime juice 3 ripe strawberries

Add all ingredients in a mixing glass with ice. Stir, then pour over ice in a collins glass. Garnish with a lime wedge.

TITO’S NEGRONI 1-1/2 oz. TITO’S HANDMADE VODKA Lemonade of your choice

In a large glass pour the ingredients in order. Top with fresh heavy whipping cream that has been whipped up with French vanilla flavoring. Garnish with dark chocolate shavings.

18 ALL AMERICAN LEMONADE

Saturday

FRENCH POTEET PUNCH STRAWBERRY MO-TITO 1-1/2 oz. TITO’S HANDMADE VODKA

1-1/4 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. Domaine De Canton Ginger Liqueur 3/4 oz. Watermelon Pucker 1/3 oz. Orange Curacao 3/4 oz. cranberry juice 2 dashes West Indies Orange 1 fresh squeezed lime wedge Infuse bottle of vodka with 2 sliced Bitters jalapeños. Test heat after one hour. 3 oz. ginger beer

RED ROSE OF TEXAS

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Yuzu Juice 1/2 simple syrup 1 slice of jalapeno, seeded TITO’S SONIC Muddle the jalapeño into the 1-1/2 oz. TITO’S HANDMADE VODKA simple syrup then add the other Tonic water ingredients. Shake and doubleClub soda strain into an ice filled rocks 1 slice of jalapeno, seeded glass. Tip: the more you muddle,

1 oz. TITO’S HANDMADE VODKA 1/2 oz. St Germain Elderflower Liqueur 4 oz. soda water 2 tsp simple syrup Handful of raspberries Crushed ice

Muddle five raspberries and two teaspoons simple syrup in a collins glass. Fill with crushed ice then add vodka and elderflower liqueur. Stir with a spoon and top off with soda water. Garnish with a raspberry.

9 GARDEN PARTY

KITTEN FIZZ

Muddle blueberries with syrup, lemon and pomegranate juices. Add vodka. Shake and strain into a chilled martini glass. Garnish with a thyme sprig.

TITO’S CAIPIROSKA TITO’S POMEGRANATE MARTINI

Thursday

3 oz. TITO’S HANDMADE VODKA 1/2 oz. (or less) of dry vermouth

Combine vodka, dry vermouth and ice in a cocktail shaker. Shake, or stir, and strain into a chilled martini glass. Garnish with 3 olives or a lemon rind twist.

1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Grand Marnier Cordon Rouge 1 oz. fresh sour 1-1/2 oz. fresh orange juice 1-1/2 oz. cranberry Combine all ingredients in mixing glass with ice. Shake and pour into cocktail glass. Garnish with a lemon spiral.

27 TITO’S CLASSIC COSMO 1-1/2 oz. Tito’s Handmade Vodka 1/2 oz. Triple Sec Splash Cranberry Squeeze lime Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass. Garnish with a lime wedge.

PALM BEACH COCKTAIL

1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Fresh grapefruit juice 1/2 oz. fresh lemon juice TITO’S KICKIN MULE 1/2 oz. simple syrup 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Marie Brizard Crème 1/2 oz. fresh squeezed lime de Cassis 3 oz. ginger beer Combine ingredients in cocktail shaker with ice. Shake, strain and pour into a martini glass. Garnish with an orange zest.

Combine all ingredients into chilled mug filled with ice and serve. Garnish with a lime wedge.

TITO’S & ROOT BEER

1-1/2 oz. TITO’S HANDMADE VODKA Top with root beer Pour Tito’s Handmade Vodka into cocktail filled with ice. Top with root beer & garnish with a cherry. Stir and enjoy.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com mixologist.com

COMPLEXITY, IN ITS SIMPLEST FORM. There’s a reason Montenegro is Italy’s most popular amaro. It might be the smooth, complex flavor that offers deep, rich notes in every pour. It could very well be the secret recipe of 40 herbs and spices that’s remained unchanged since our founding. Or maybe, it’s best you find out for yourself. Mix Montenegro into your favorite cocktail.

95 POINTS – GOLD MEDAL BEVERAGE TESTING INSTITUTE

AmaroMontenegroUSA @AmaroMonte @AmaroMonte Please Enjoy Responsibly.

Amaro Montenegro 23% Alc/Vol. Produced and bottled by Montenegro Srl. Imported by Total Beverage Solution, Mt. Pleasant, SC.

September 2016 FACEBOOK.COM/AMAROMONTENEGROUSA

Sunday

Monday

Tuesday

Wednesday

Thursday

THE MONTECCINO

1 oz. AMARO MONTENEGRO 1 oz. cold brew coffee 1/2 oz. heavy cream 1/2 oz. coffee liqueur 1/2 oz. banana liqueur 1/2 oz. brown sugar syrup

Optional: top with Montenegro whipped cream. Note: Combine equal parts heavy cream, Amaro Montenegro, and simple syrup in a nitrous canister. Charge and serve.

MONTE MULE

MONTENEGRONI

2 oz. AMARO MONTENEGRO 1 oz. lime juice 1/3 oz. peach liqueur 3 oz. ginger beer Mint garnish

2 oz. AMARO MONTENEGRO 1 oz. sweet vermouth 2 oz. Prosecco 1 oz. gin Orange bitters Orange twist

Combine all ingredients in a mixing glass and stir with ice. Strain into a rocks glass and top with Prosecco.

1-1/2 oz. AMARO MONTENEGRO 1-1/2 oz. rye whiskey Muddle the mint in a highball glass. 1 dash maraschino liqueur Add the remaining ingredients and 3 brandied cherry garnish

MONTENEGRO ON THE ROCKS

Labor Day

Pour over crushed ice into a rocks glass.

roll over ice. Garnish with a lime wheel and mint sprig.

AIN’T NO MONTENEGRO HIGH ENOUGH

1-1/4 oz. AMARO MONTENEGRO 1 oz. rye 1/2 oz. lime juice 1/4 oz. Falernum 1/4 oz. orange juice

Combine all ingredients and shake. Double strain into a coupe glass and garnish with an orange twist.

Patriot Day

18 MONTE MARTINI

1-1/2 oz. AMARO MONTENEGRO 1-1/2 oz. gin 1/2 oz. Lillet 1/2 oz. blanc vermouth

Pour all ingredients into a mixing glass and stir. Strain into a coupe or martini glass.

25 SMOKE N’ MIRRORS 1 oz. AMARO MONTENEGRO 1 oz. peated Scotch 1 oz. orange liqueur

Shake all ingredients over ice and strain into a coupe glass. Garnish with a pinch of salt and an orange peel.

MONTE RADLER

MONTE MANHATTAN

Shake all ingredients over ice and strain into a coupe. Garnish with the brandied cherries on a pick.

3 oz. AMARO MONTENEGRO

IL LUNGOMARE

1 oz. AMARO MONTENEGRO 1 oz. fino sherry 1 oz. lime juice 1/2 oz. simple syrup Soda water

Combine all ingredients except the soda and shake over ice. Strain into an ice-filled Collins glass, top with soda and garnish with a half orange wheel.

ISOLA DONNA

1 oz. AMARO MONTENEGRO 1-1/2 oz. rum 1-1/2 oz. high proof rum 3/4 oz. orgeat syrup 3/4 oz. lime juice 2 dashes orange bitters 2 dashes Angostura bitters Mint

Pour all ingredients into a shaker and dry shake. Pour into a tiki glass filled with crushed ice. Garnish with mint and top with more crushed ice.

MIDNIGHT SOUR

POMPELMO SOUR

1-1/2 oz. AMARO MONTENEGRO 1 oz. grapefruit juice 1/2 oz. lemon juice Egg white Angostura bitters

Shake all ingredients over ice and strain into a coupe glass. Garnish with a grapefruit (or lemon) peel.

THE LAST YARD OF SUMMER

1 oz. AMARO MONTENEGRO 3/4 oz. apple Brandy 3/4 oz. Scotch whiskey 3/4 oz. lemon juice 1/2 oz. brown sugar cinnamon Syrup Egg whites Cinnamon to garnish

Combine all ingredients and dry shake. Add ice, shake again and double strain into a coupe glass. Garnish with cinnamon.

1-1/2 oz. AMARO MONTENEGRO 1/2 oz. Allspice Dram Hard cider Orange wheel

Combine all ingredients and pour into a tiki glass with crushed ice. Float with bitters and garnish with pineapple leaves and an orange slice.

Combine all ingredients and stir over ice. Strain into a rocks glass with one large ice cube.

Shake all ingredients and strain into an ice-filled Collins glass. Top with ginger beer.

THE DUB DOT DASH

1-1/2 oz. AMARO MONTENEGRO 2 oz. cold brew 1/4 oz. peated Scotch 1/2 oz. cherry liqueur 3 oz. heavy cream Nutmeg

1 oz. AMARO MONTENEGRO 1/2 tsp banana liqueur 1/4 oz. crème de cacao 1/2 oz. madeira wine 1 oz. irish whiskey Pinch of salt

Build all ingredients in a double rocks glass and stir. Add one large ice cube.

1 oz. AMARO MONTENEGRO 1 egg white 3/4 oz. lemon juice 1/2 oz. simple syrup 1/2 oz. dark rum Angostura bitters

Combine all ingredients and dry shake. Shake again over ice and double strain into a rocks glass. Top with Weiss beer and angostura bitters.

Saturday

AUTUMN LANE

1 oz. AMARO MONTENEGRO 1/2 oz. rye whiskey 3/4 oz. lemon juice 1/4 oz. Demerara syrup Ginger beer

10 MONTE & MEZCAL SHOT

1-1/2 oz. AMARO MONTENEGRO 1-1/2 oz. Mezcal Pour chilled Amaro Montenegro and Mezcal into separate shot glasses and enjoy.

Lachlan’s Day

CAFFÈ CON CREMA

17 MONTE PUMPKIN PIE

THE FALL COAT

1 oz. AMARO MONTENEGRO 1-1/2 oz. dark rum 3/4 oz. sweet vermouth 1/4 oz. Demerara syrup 2 dashes hot pepper bitters Orange peel

Stir ingredients over ice and strain into a rocks glass with fresh ice. Garnish with an orange peel.

1.5 oz. AMARO MONTENEGRO 1 oz. pumpkin puree 1.5 oz. rye whiskey 3/4 oz. cinnamon syrup 3 oz. heavy cream Nutmeg & cinnamon

Shake all ingredients except heavy cream over ice and double strain into a coupe glass. Pour heavy cream into a shaker and shake until the desired texture is obtained. Drizzle the whipped cream on top and dust with freshly grated nutmeg and cinnamon.

CELERY COOLER THE JACKSON SQUARED

1 part AMARO MONTENEGRO 1 part bourbon 1 part sweet vermouth Stir with ice and strain into a coupe glass.

28 THE FULL MONTENEGRO

1-1/2 oz. AMARO MONTENEGRO 1 oz. rye whiskey 3/4 oz. banana liqueur 1 dash orange bitters

Pour grapefruit radler into a pint glass and top with Amaro Montenegro and lemon juice. Garnish with a grapefruit or orange slice.

Stir Amaro Montenegro and allspice dram in a glass with ice. Top with hard cider and garnish with an orange wheel.

27 LA BANANA

1 oz. AMARO MONTENEGRO 1/4 oz. lemon juice Grapefruit radler

Build ingredients in a mug and stir. Pour heavy cream into a shaker and shake until the desired texture is obtained. Drizzle the whipped cream on top and dust with freshly grated nutmeg.

1 oz. AMARO MONTENEGRO 1 oz. lemon juice 1 oz. grapefruit juice 1 oz. pineapple infused rum 1 oz. pear liqueur Angostura bitters

AUTUMN IN NEW YORK

THE DREAMER

Combine all ingredients in a blender and blend with ice.

Friday

1-1/4 oz. AMARO MONTENEGRO 1-1/2 oz. mezcal 1/2 oz. lime juice 1-1/2 oz. rose wine soaked strawberries juiced 3/4 oz. demerara syrup

Add all ingredients to a shaker and shake vigorously. Pour into a rocks glass without straining.

CAFFÈ CORRETTO

1-1/2 oz. AMARO MONTENEGRO 2 oz. espresso

Add Amaro Montenegro to freshly brewed espresso.

1 oz. AMARO MONTENEGRO 1/2 oz. simple syrup 3/4 oz. lemon juice 1 oz. gin 1 muddled cucumber 1 dash celery bitters

Shake and pour over ice. Garnish with slices of cucumber.

1 oz. AMARO MONTENEGRO 1 oz. Pisco 1 oz. dry apricot brandy 1 oz. lime juice

Shake all ingredients over ice and strain into a coupe glass.

THE LITTLE CAPRICE

THE NIGHT SKY

Combine ingredients in a shaker tin with ice. Shake briefly to integrate. Strain into a Collins glass filled with fresh ice. Top with soda water and garnish.

1 oz. AMARO MONTENEGRO 1 oz. Guillaumette Genepi liqueur 3/4 oz. fresh lemon juice 1/2 oz. pineapple gomme syrup 1 slice of cucumber

PISCO PUNCH

1-1/2 oz. AMARO MONTENEGRO 1 oz. vodka 3/4 oz. lime juice 1 oz. brown sugar syrup Lime wheel

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com mixologist.com

RumChata Pumpkin Pie Martini

F I N D T H E R E C I P E AT

RumChata.com

RumChata速, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

October 2016 RUMCHATA.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

MOMMA LATTE

2 parts RUMCHATA 2 parts Patron XO Cafe Tequila 1 part skim milk Serve over ice in a rocks glass.

RUMCHATA PUDDING SHOTS

1 cup RUMCHATA 1 box of chocolate or vanilla instant pudding 1 cup milk 1 container of whipped topping

Mix pudding, milk, and RumChata until smooth. Stir in whipped topping. Put into plastic shot containers with lids and freeze.

RUMCHATA SHOOTER 1 part RUMCHATA 1 part butterscotch schnapps

Shake with ice and strain into a shot glass.

Jose’s Day

Columbus Day

2 parts RUMCHATA 1 part vanilla vodka

Shake with ice and strain into a martini glass.

Jamie’s Day

23/30

THE PUMPKIN PIE SPLASH

Simply drop a shot glass of RUMCHATA in your favorite glass of your favorite pumpkin ale

Shake all ingredients and serve over ice in a martini glass. Many thanks to Erik Laatsch for submitting this recipe on Facebook.

1 part RUMCHATA 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.

17 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.

Halloween

Shake with ice and pour into a martini glass.

BANANA CREAM PIE 1 oz. RUMCHATA 1/4 oz. banana liqueur

Shake ingredients with ice and strain into liqueur glass; dust with graham cracker crumbs.

1 part RUMCHATA 1 part Malibu 1 part Kahlua 1 part cream

Shake with ice and pour into a rocks glass.

KENTUCKY CREAM 3 parts RUMCHATA 1 part bourbon

Combine over ice in a rocks glass.

LEMON MERINGUE PIE 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.

3 parts RUMCHATA 1 part vanilla vodka

2 parts RUMCHATA 1 part banana liqueur

Shake with ice and strain into a shot glass. Garnish with a piece of Cinnamon Toast Crunch cereal.

Shake and pour over ice.

3 parts RUMCHATA 1 part cognac

Combine over ice in a rocks glass.

Combine in a coffee mug; add amaretto for extra sweetness if desired.

ALMOND COCOCHATA 1 part RUMCHATA 1 part coconut rum 2 parts root beer

RUMCHATA MUDSLIDE

Serve over ice in a tall glass.

Jack’s Day

20 CINNAMON CRUNCH CEREAL

2 oz. RUMCHATA Steaming hot coffee A splash of amaretto

FRENCH DELIGHT

DIRTY MONKEY

8 CAPPUCCINO RUMCHATA

COCONUT MACAROON

24/31

Shake with ice and strain into martini glass. Sprinkle with cinnamon.

4 parts RUMCHATA 1 part coconut rum

RUMCHATA PUMPKIN PIE MARTINI 2 parts RUMCHATA 1 part vanilla vodka 1 part pumpkin liqueur (or substitute with 3 tbs pumpkin pie filling) Cinnamon

COCONUT CREAM PIE MARTINI

11 MINT CHOCOCHATA MARTINI

1 oz. RUMCHATA 1/2 oz. espresso, cold Cinnamon

Shake ingredients with ice and strain into liqueur glass; dust with cinnamon.

RUMCHATA MARTINI

2 parts RUMCHATA 1 part chocolate vodka 1 part cherry vodka

10 TIRAMISU

2 parts RUMCHATA 1 part cherry bourbon or whiskey

CHOCOLATE COVERED CHERRY

CHERRY PIE

1 part RUMCHATA 1 part Kahlua

Shake with ice and strain into a tall glass.

RASPBERRY LADY FINGER MARTINI

LOOPY FRUITS SHOOTER

3 parts RUMCHATA 1 part raspberry vodka 1 part orange vodka Dash caramel vodka

Shake with ice and strain into a shot glass.

22 3 parts RUMCHATA 1/2 part raspberry vodka 1/4 part caramel vodka 1/4 part espresso vodka 1/4 part chocolate liqueur

Combine into a martini glass and enjoy.

RUMCHATA BANANA COFFEE CAKE MARTINI RUMCHATA CINNAMON TOAST 1 part RUMCHATA 1 part Jack Daniel’s Tennessee Fire

Shake with ice and strain in to shot glass.

CINNAMON BUN 4 parts RUMCHATA 1 part light spiced rum

Shake with ice and strain into a shot glass.

RUMCHATA HOT APPLE PIE 2 parts RUMCHATA 1 parts Jack Daniel’s Tennessee Fire 1/2 part apple vodka

Shake with ice and strain over ice.

2-1/2 parts RUMCHATA 1/4 part Van Gogh Double Espresso Vodka 1/3 part banana liqueur 1/2 part chocolate cake vodka Shake with ice and pour into Martini Glass. Garnish with a banana slice!

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RUMCHOCOLATA

RUMCHATA Ghiradelli Double Cocoa Powder

Sprinkle RumChata with Ghirardelli Double Cocoa Powder and serve warm.

bartender.com mixologist.com

November 2016 BIRDDOGWHISKEY.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

B.D. ROSE BLACKBERRY BRAMBLE

SWEET BRIAR LEMONADE

2 oz. BIRD DOG BLACKBERRY WHISKEY 2 oz. Tres Leches Triple Cream Liqueur

2 oz. BIRD DOG BLACKBERRY WHISKEY Lemonade

BLACKBERRY SLING

1/2 oz. BIRD DOG BLACKBERRY WHISKEY 1 oz. gin 1/4 oz. Cointreau 1/2 oz. lime juice 1/4 oz. grenadine 4 oz. pineapple juice

BERRIES & BUBBLES 3/4 oz. BIRD DOG BLACKBERRY WHISKEY 1/4 oz. cranberry juice Sparkling wine or prosecco

Add all ingredients to a shaker with ice, then shake vigorously until frothy. Strain into a large cocktail glass and garnish with an abundance of fresh fruit and an umbrella.

Add whiskey and juice to a shaker with ice, then shake until chilled. Strain into a champagne flute or cocktail glass, then top with sparkling wine.

Bill’s Day

YELLOW LAB

1-1/4 oz. BIRD DOG BLACKBERRY WHISKEY 3/4 oz. italian vermouth (sweet red)

Add all ingredients to a shaker with ice and shake until chilled. Strain into a rocks glass with ice and garnish with a Maraschino cherry.

1-1/2 oz. BIRD DOG PEACH WHISKEY PEACHES AND CREAM 2 oz. BIRD DOG PEACH WHISKEY 1 oz. Amaretto 2 oz. Tres Leches Triple Cream 5 oz. Grand Marnier Liqueur Add all three ingredients to a Pour Bird Dog Peach Whiskey and Tres Leches in a shaker over ice. Shake vigorously and pour into glass.

WHIPPED BERRIES

1-1/2 oz. BIRD DOG BLACKBERRY WHISKEY 1/2 oz. whipped cream vodka Add liquors directly to the shot glass.

15 FUZZY MELONS

1 oz. BIRD DOG PEACH WHISKEY 1 oz. Midori 2 oz. orange juice Dash grenadine

Add all ingredients to a shaker with ice and shake vigorously. Pour, with additional ice, into a tall glass. Garnish with fruit.

2 oz. BIRD DOG APPLE WHISKEY 5 dashes bitters 1-1/2 oz. BIRD DOG PEACH WHISKEY Orange wedge 1/2 oz. lemon juice Gently muddle an orange wedge

PEACH DROP

Add Bird Dog Peach Whiskey and lemon juice to a shaker with ice. Shake until combined, then strain into a shot glass.

in a glass. Top with large ice, then add bitters and Bird Dog Apple. Stir well to combine and incorporate. Garnish with orange.

1 oz. BIRD DOG PEACH WHISKEY 1 oz. dark rum Cola

Add all ingredients to a rocks glass with ice and top with cola. Can make tall if preferred. Garnish with orange or lemon.

TAFFY APPLE

2 oz. BIRD DOG APPLE WHISKEY 1 oz. grenadine Lemon-lime soda

Add Bird Dog Apple and grenadine to a tall glass filled with ice. Top with lemon-lime soda. Stir, then garnish with lemon.

Add all ingredients, except ginger ale, to a shaker with ice. Shake to combine and strain into a tall glass filled with ice. Top with ginger ale, then garnish with lime.

Pam’s Day

Fill a glass with ice, then add Bird Dog Peach Whiskey over ice. Fill remaining glass with tea. Garnish with lemon.

Johnny’s Day

Veterans Day

12 PERFECT PEACH PUNCH

Add all ingredients to shaker with ice. Then give a quick shake and pour into a shot glass.

Add all ingredients to a shaker with ice and shake vigorously until frothy. Pour over ice in a tall glass. Garnish with orange or lemon.

Add all ingredients to a shaker with ice, then shake until chilled. Strain into a tall glass filled with ice and garnish with a lemon.

11 2 oz. BIRD DOG PEACH WHISKEY Sweet or iced tea to taste

1-1/2 oz. BIRD DOG PEACH WHISKEY 1 oz. Orange Juice 1 oz. Pineapple Juice 1/2 oz. Lemon Juice

1 oz. BIRD DOG BLACKBERRY WHISKEY 1 oz. vanilla vodka 3 oz. cranberry juice

2 oz. BIRD DOG PEACH WHISKEY 5 oz. fresh squeezed lemon juice Cranberry juice Apple juice Fill a tall glass with ice. Add Bird Dog Peach Whiskey and lemon juice. Top with equal amounts cranberry and apple juice. Stir and serve.

18 PEACH N’CREAM SHOT 1 oz. BIRD DOG PEACH WHISKEY 1/2 oz. St. Germain Whipped cream

Add liquors to a shot glass. Top with whipped cream. Note: leave room at the top of the shot glass for the whipped cream.

COBBLER

3/4 oz. BIRD DOG PEACH WHISKEY 3/4 oz. butterscotch schnapps 3/4 oz. light/silver rum Add liquors to a shot glass.

Anne’s Day

THE ABC’S

APPLE PIE

Thanksgiving Day Liane’s Day Foster’s Day

Rim half a cocktail glass; first with lemon, then sugar. Combine remaining ingredients in a shaker with ice. Gently shake and strain into the rimmed glass. Garnish with a lemon wheel.

1-1/2 oz. BIRD DOG APPLE WHISKEY REVOLVE 1 oz. BIRD DOG CHOCOLATE 1/2 oz. berry vodka WHISKEY 2 oz. cranberry juice 1 oz. vanilla vodka Fill a tall glass with ice and add 1/2 oz. dry vermouth liquors. Top with cranberry juice. Stir to combine and garnish with 1 oz. cranberry juice a lemon. Lemon

Add all ingredients to a cocktail shaker with ice. Shake until chilled and pour into a rocks glass. Garnish with lemon.

1 oz. BIRD DOG APPLE WHISKEY 1 oz. vanilla vodka 1/2 oz. amaretto 1/2 oz. lemon juice Sugar

LUCKY HARVEST

1 oz. BIRD DOG APPLE WHISKEY 1-1/4 oz. BIRD DOG APPLE WHISKEY 1 oz. BIRD DOG PEACH WHISKEY 3/4 oz. butterscotch schnapps (or peach liqueur can be used) Lemon-lime soda 1 tsp lemon juice Add all liquors to a tall glass with ice. Top with lemon-lime soda and stir. Garnish with a lemon.

RED & DELICIOUS

Add all ingredients to a shaker with ice, shake until chilled. Strain into a cocktail glass or serve over ice in a rocks glass.

BIRD DOG PEACH AND TEA

1 oz. BIRD DOG BLACKBERRY WHISKEY 1/2 oz. berry vodka 1/2 oz. cranberry juice

23 1 oz. BIRD DOG APPLE WHISKEY 3/4 oz. gin 1/4 oz. orange liqueur (Cointreau suggested) 1 tsp lemon juice Ginger ale

CRUSH

NAUGHTY LIBRARIAN

BLACK PEARL

Combine all ingredients in a shaker with ice and shake. Strain into a chilled martini glass.

MILE HIGH ORCHARD OLD FASHIONED

1-1/2 oz. BIRD DOG BLACKBERRY WHISKEY 1 oz. amaretto 1/2 oz. vanilla vodka 1/4 oz. fresh Lemon Juice

TRIPLE BERRIED

Election Day

PEACHY ORANGE

shaker with ice. Shake until well chilled, then strain into a chilled martini glass. Garnish with an orange wheel.

Fill glass with ice. Pour Bird Dog Blackberry Whiskey over ice, then fill remaining glass with lemonade.

Pour Bird Dog Blackberry Whiskey and Tres Leches in a shaker over ice, then shake vigorously and pour into glass.

1-1/2 oz. BIRD DOG BLACKBERRY WHISKEY 3/4 oz. berry vodka 1/2 oz. lime juice 1/2 oz. grenadine

SWEET TART

Add all liquors to a double shot glass and then top with lemon juice.

ROCKET FUEL

PIRATE JUICE

Add all ingredients to a shot glass.

Add ingredients to a shot glass.

1-1/4 oz. BIRD DOG APPLE WHISKEY 1 oz. BIRD DOG APPLE WHISKEY 3/4 oz. curacao 1 oz. spiced rum

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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December 2016 CAFFEBORGHETTI.COM

Sunday

Monday

Tuesday

Wednesday

Thursday

GRASSHOPPER

In a cocktail shaker add all ingredients and shake with ice. Strain into a coupe. Garnish with mint sprig.

5 MIDNIGHT IN MILAN 1 oz. CAFFE BORGHETTI 1/2 oz. Borghetti Sambuca 1/2 oz. Zaya Rum

KING GEORGE

1.5 oz. CAFFE BORGHETTI Whipped cream

Pour in a small goblet. Fill up with whipped cream.

Combine all ingredients in shaker, shake for 30 seconds. Double strain into glass. Garnish with three coffee beans.

2/3 oz. CAFFE BORGHETTI 1-2/3 oz. Crystal Head Vodka

Pour the ingredients into an old fashioned glass filled with ice. Stir gently.

Hanukkah

BORGHETTI STAR

2 oz. CAFFE BORGHETTI 1/2 oz. Sambuca Oro Borghetti Fill a flat short tumbler with ice. Pour ingredients and stir gently.

BRAVE BULL

1 oz. CAFFE BORGHETTI 1-1/2 oz. Corralejo Tequila

Pour into a collins glass and stir. Garnish with a lime wedge.

Pour vodka and CAFFE BORGHETTI in a double old fashioned glass filled with ice. Shake and decorate with cream.

THE VELVET HAMMER 1 oz. CAFFE BORGHETTI 1 oz. Borghetti Sambuca 1 oz. chocolate liqueur Shake and strain.

Jackie’s Day

Pour ingredients over ice in an oldfashioned glass and stir. Garnish with a lemon twist and serve.

1/2 oz. CAFFE BORGHETTI 1 oz. Crystal Head Vodka 1/2 oz. cream (optional)

SAMBUCA IRISH

1 oz. CAFFE BORGHETTI 1 oz. Sambuca Oro Borghetti 1 oz. Teeling Whiskey

Pour ingredients into a shaker with ice. Shake vigorously and strain into a cocktail coupe.

14 MAGIC TRICK

2 oz. CAFFE BORGHETTI 3 oz. club soda

2 oz. CAFFE BORGHETTI 2-1/2 oz. Crystal Head Vodka 2 oz. cream

Saturday

ESPRESSO MARTINI

CAFFÉ CABANA

In a shaker with crushed ice add ingredients. Shake and strain. Garnish with a piece of banana.

BLACK RUSSIAN

BORGHETTI BANANA 1 oz. CAFFE BORGHETTI 1 oz. Zaya Rum 1 oz. milk 1 oz. banana liqueur

WHITE RUSSIAN

1 oz. CAFFE BORGHETTI 1 oz. Brancamenta 1/2 oz. cream

Friday

1 oz. CAFFE BORGHETTI 1/2 oz. Amaretto 1/2 oz. Crystal Head Vodka 1/2 oz. Brandy 1/2 oz. Irish cream liqueur Milk

Shake and strain, serve over ice.

TOOTSIE ROLL

1 oz. CAFFE BORGHETTI 1 oz. orange juice

Mix ingredients and serve in a rocks glass over ice.

Put ice cubes in a cocktail shaker and add ingredients. Shake and strain into a deep champagne goblet or cocktail glass. Garnish with coffee beans.

RASPBERRY ROMANCE 3/4 oz. CAFFE BORGHETTI 3/4 oz. black raspberry liqueur 1-1/4 oz. Irish cream liqueur Club soda

Pour ingredients into glass, shake with ice, fill with club soda.

Lynn’s Day

BROWN SUGAR

Splash CAFFE BORGHETTI 1-1/2 oz. Irish cream liqueur Root beer

Fill a rocks glass with ice. Pour ingredients over ice and top with root beer.

AGGRAVATION

1/4 oz. CAFFE BORGHETTI 1-1/4 oz. The Last Drop scotch whisky

Serve over ice in a cocktail glass.

ALEXANDER THE GREAT 1/2 oz. CAFFE BORGHETTI 1/2 oz. Crème de Cacao 1/2 oz. cream 1-1/2 oz. Crystal Head Vodka

BUTTER BEAN

Julie’s Day

Shake and serve.

Shake with ice and strain into a rocks glass.

1 oz. CAFFE BORGHETTI 1 oz. butterscotch schnapps 2 oz. half & half

BORGHETTI RAZZ

CAFFE SUNRISE

Shake and serve. Garnish with cinnamon.

MOCHA-TINI

1 oz. CAFFE BORGHETTI 1 oz. raspberry liqueur 3 oz. milk

2 oz. CAFFE BORGHETTI 1 oz. Amaretto 3 oz. milk

Shake ingredients with ice. Serve up or over ice. Garnish with raspberries.

1 oz. CAFFE BORGHETTI 2 oz. Crystal Head Vodka 1 oz. chocolate liqueur

Shake and serve over ice. Garnish with shaved chocolate.

ESPRESSO MINT

TWIN BEAN

2 oz. CAFFE BORGHETTI 1-1/2 oz. vanilla vodka

Shake with ice and strain into a martini glass.

Shake with ice, serve in a rocks glass. Garnish with a candy cane.

Christmas

MIDNIGHT

1 oz. CAFFE BORGHETTI 1/2 oz. Butterscotch Schnapps 1/2 oz. bourbon

In a coffee mug add ingredients, top with coffee. Garnish with whipped cream and cinnamon stick.

Shake with ice. Pour up or over ice. Garnish with mint leaves.

PEPPERMINT WHITE RUSSIAN 2 oz. CAFFE BORGHETTI 1-1/2 oz. Crystal Head Vodka 1/2 oz. White Peppermint Schnapps 2 oz. skim milk/milk

3 oz. CAFFE BORGHETTI 1/2 oz. Peppermint Schnapps 1 oz. Crystal Head Vodka

31 BORGHETTI 52

CAFFE BORGHETTI SOUR

BORGHETTI BERRY 1 oz. CAFFE BORGHETTI 2 oz. raspberry liqueur

Shake ingredients with ice. Pour into a chilled martini glass. Garnish with chocolate syrup and a fresh raspberry.

DIRTY MOTHER

1 oz. CAFFE BORGHETTI 1 oz. brandy In rocks glass with ice.

1-1/2 oz. CAFFE BORGHETTI 1/2 oz. lemon juice 1/4 oz. simple syrup

Shake and strain into a martini glass.

COLORADO CAFFE 1 oz. CAFFE BORGHETTI 1 oz. Crystal Head Vodka 1 oz. cream Top with cola

Shake all but cola. Strain into a rocks glass over ice, top with cola.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

1 oz. CAFFE BORGHETTI 1 oz. Irish cream liqueur 1 oz. triple sec

Layer CAFFE BORGHETTI, Irish cream liqueur, triple sec.

New Years Eve Amy’s Day

bartender.com mixologist.com

Monday, March 7, 2016 Hunter Mountain, NY Join us for a full day of snow activities, games, prizes, food and cocktail samplings! For information, please visit http://www.huntermtn.com

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