Bartender Magazine's 2013 Calendar by Foley Publishing Corporation

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BARTENDER MAGAZINE 2013 ®

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Bartender Magazine

SUBSCRIBE NOW to BARTENDER MAGAZINE and get a FREE T-shirt! Call 1-800-46-DRINK. Vol. 94, No.3 - Calendar 2013 - Founder: Raymond P. Foley; Publisher/Editor: Jaclyn Wilson Foley; Executive Assistant to the Publisher/Editor: Lauren Saccone; Art Director: Doug Swenson, Art Seventy, Inc.; Executive Secretaries: Anne Loffredo, Debbie Snader: Food Consultants: Alfred Mayer, Thomas Jannarone; Humor Editor: Hymie Lipshitz; Advertising Director: Jackie Foley (732)449-4499; Fax: (732)974-8289; www.bartender.com; e-mail: barmag@aol.com; Facebook: Bartender Magazine, Twitter: twitter.com/barmag; Pinterest: pinterest.com/bartendermag; Blog:bartendermagazine.wordpress.com; Tumblr: barmag.tumblr.com; Marketing Asistant: Ryan Foley; Intern: Steve Troullos; Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 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 and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 157, Spring Lake, NJ 07762. Copyright 2012/2013, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. Cover Artist: Doug Swenson, artseventy.com. Check out the 2013 Calendar online at bartender.com.For additional copies of the 2013 calendar, mail $7.00 to: BARTENDER Magazine, Dept. Cal, P.O. Box 157, Spring Lake, NJ 07762–Printed in USA

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OFFICIAL DRINK OF THE FLORIDA KEYS AND KEY WEST The Ke Ke Beach Key Lime Martini 1 1/2 oz. Ke Ke Beach 1 1/2 oz. 360 Madagascar Vanilla Vodka splash Key Lime Juice Combine in a shaker with ice. Rim the juices of a key lime on the martini glass and dip in crushed graham cracker. Garnish with a key lime wedge.

15% alc/vol(30 proof) 2012/13 KeKe Beach Distilling Co., Weston, MO Drink Responsibly Drive Responsibly.

JANUARY 2013 kekebeach.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

YOUR PLACE OR MINE

KEY LIME DONUT 1 oz. KEKE BEACH 1 oz. KEKE BEACH 1 oz. Carribean Rum 1 oz. 360 Glazed Liqueur Donut Vodka Splash club soda

CHOCOLATE KE LIME MARTINI

BUTTERY KE KE

CHERRY KEY LIME PIE

1 oz. KEKE BEACH 1 oz. 360 Double Chocolate Vodka Add ice, shake, strain and serve in a martini glass.

1 oz. KEKE BEACH 1 oz. 360 Bing Cherry Vodka Add ice, shake and strain into a shot glass.

THURSDAY

KE KE NEOPOLITAN

KE KE COOLER

1 oz. KEKE BEACH 1 oz. Tequila Rose strawberry 1 oz. Tequila Rose cocoa Layer in shot glass.

9 GILLIGAN'S ISLAND

FRIDAY

1 oz. KEKE BEACH 1 oz. 360 Mandarin Orange Vodka club soda Fill with lemonade. Add ice, top with club soda.

10 HEAT WAVE

2 oz. KEKE BEACH 1 oz. KEKE BEACH 1 oz. KEKE BEACH hot cocoa 1 oz. butterscotch 1 oz. McCormick Rum (milk based) liqueur lemon-lime soda Serve as a layered shot or Pour over ice into a rocks Stir into a mug of hot chocolate. mix together and serve on glass. the rocks.

2 oz. KEKE BEACH cola Mix with cola and serve over ice.

14 KE KE SHAKE 15 KE KE LIMEADE

2 oz. KEKE BEACH lemon-lime soda Mix with lemon-lime soda and serve over ice.

Caitlin’s Day

KEKE V

1/2 oz. KEKE BEACH 1/2 oz. 360 Vodka Shaken and strained into a perfect martini glass.

1 oz. KEKE BEACH orange juice Pour in a tulip champagne glass and fill with orange juice. Serve chilled.

KE KE CREAM SODA

12 ISLAND JUICE

IRISH KE KE

1 oz. KEKE BEACH 2 oz. KEKE BEACH 1 oz. McCormick pineapple juice Irish Cream orange juice Pour equal amounts for a Serve over ice with equal layered shot or mix together parts of pineapple and and serve on the rocks. orange juice, or as a shot.

KE KE SHERBET

2 oz. KEKE BEACH 1 oz. KEKE BEACH sprite 1 oz. 360 Madagascar Vanilla Vodka Add ice, stir and strain. . 5 oz. half and half Shake, fill with soda and serve ice cold.

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16 KEKE BEACH 17

1 1/2 oz. KEKE BEACH 1 scoop vanilla KE LARGO ice cream 1/2 oz. KEKE BEACH whipped 1/2 oz. melon liqueur cream Serve in a tall shot glass. 1 slice lime Blend KEKE BEACH and ice cream in a blender. Serve in a wine glass topped with whipped cream and a slice of lime.

Martin Luther King Jr.’s Birthday Observed

1 1/2 oz. KEKE BEACH 1 1/2 oz. 360 Madagascar Vanilla Vodka splash key lime juice Combine in a shaker with ice. Rim the martini glass with a key lime and add crushed graham crackers to the martini glass. Garnish with a key lime wedge.

Full Moon

KE KE AND COLA

KEY LIME MARTINI

Lauren’s Day

SATURDAY

22 THIN MINT

1/2 oz. KEKE BEACH 1/2 oz. white crème de cacao 1/2 oz. peppermint schnapps Shaken and strained.

KEY WEST COLADA

1 1/2 oz. KEKE BEACH 1 1/2 oz. McCormick Citrus Vodka 1 oz. cream of coconut 2 oz. pineapple juice In a blender with ice and garnish with a wedge of lime and lemon.

KEKE CREAMSICLE

1 oz. KEKE BEACH KEKE ON THE ROCKS 1 cup orange soda 1 1/2 oz. KEKE BEACH Pour KEKE BEACH into a Served over ice. glass with crushed ice and add orange soda.

Willie’s Day

23 WHITE CHOCOLATE KEY LIME DAQUIRI

24 KEY LIME CHEESE CAKE

KE KE MARGARITA

1 oz. KEKE BEACH 1 oz. KEKE BEACH 1 oz. KEKE BEACH 1/2 oz. orange liqueur 1 oz. white crème 1 oz. 360 Madagascar 2 oz. fresh lime de cacao Vanilla Vodka juice splash lime juice half and half Mix and serve over ice. Pour into a tall shot glass. Shake with ice.

26 NUTTY KE KE

1 oz. KEKE BEACH 1 oz. Frangelico Serve over ice.

Buddy’’s Day

29 KE KE MOJITO 30

1 oz. KEKE BEACH KEKESPRESSO 1 oz. mojito mix 1 oz. KEKE BEACH half of lime cut into KEKE BREEZE 1/2 oz. coffee liqueur 2 wedges 1 oz. KEKE BEACH 1/2 oz. McCormick 2 oz. club soda pineapple juice Irish Cream 6 fresh mint cranberry juice 1 oz. coffee leaves Serve in a tall glass over 1/2 oz. half and half In a highball glass muddle ice. Add ice, shake, strain and mint leaves, and 1 lime wedge. serve in a martini glass. Add ice cubes, mojito mix, KE KE BEACH and club soda. Squeeze remaining lime wedge into glass. Isla’s Day

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

Perfection has a darker side.

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

simply perfect. patronspirits.com

FEBRUARY 2013 patrontequila.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY CHOCOLATE BITE

SATURDAY

1 CHOCOLATE 2 MINT SIP

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN Silver 1/2 oz. PATRÓN Citronge 1 oz. Heavy Whipping Cream 3/4 oz. Simple Syrup 1 Egg White

1 oz. PATRÓN XO CAFE DARK COCOA 2 1/2 oz. Pyrat Rum 1/2 oz. White Creme de Menthe Pernod rinse

Mix Pyrat, PATRÓN XO CAFE DARK COCOA, and Creme de Menthe in a cocktail glass. Add ice and stir to chill. In a chilled cocktail glass, add one tbsp. of Pernod. Swirl to coat and discard. Pour chilled mixture into the glass. Garnish with a large lemon twist.

Dry-shake the ingredients and then add ice and shake again. Strain into a martini glass. Can dress it with a chocolate swirl, coffee beans, or small Hershey's chocolates on top of the egg white froth.

DARK JULEP

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

CAFE MOCHA

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

10 COCOA DELIGHT 11

COCOA PISTACHIO

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

COCOA & CREAM

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Ultimat Vodka 1 oz. Cream Shake all ingredients with ice and strain over ice into a rocks glass.Garnish with dark chocolate powder.

DARK CHERRY

2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Sambuca shot of espresso Build in a coffe mug.

SIBERIAN EXPRESSO

DELICIOUS DARKNESS 2 1/2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Pyrat Rum Shake with ice. Strain into a chilled martini glass.

1 oz. PATRÓN XO CAFE DARK COCOA 2 1/2 oz. Pyrat Rum 1/2 oz. White Creme de Menthe Pernod rinse

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

1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Sweetened Condensed Milk shot of Espresso Warm Steamed Milk

CAFE DARK NIGHT

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

NUTTY COCOA

QUICK ME UP

2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Amaretto Liqueur 1 oz. Cream Shake all ingredients with ice and strain into a cocktail glass. Garnish with almond shavings. Chester's Day

SWEET DREAMS

COCOA BOMB

1 oz. PATRÓN XO CAFE DARK COCOA 1 oz. PATRON SILVER 5 raspberries 1/2 oz. lemon juice 1/2 oz. agave syrup

Muddle the raspberries, lemon, and agave in shaker. Add PATRÓN XO CAFE DARK COCOA, PATRON SILVER, and ice to shaker. Shake and strain into an old fashion glass. Garnish with PATRÓN XO CAFE DARK COCOA foam. (foam: 1 cup PATRÓN XO CAFE DARK COCOA, 1 cup egg whites, 2 oz. lemon juice into a whipped cream canister)

2 oz. PATRÓN XO THE DARK KNIGHT 1 1/2 oz. PATRÓN XO CAFE DARK 2 oz. PATRÓN XO CAFE DARK COCOA CAFE DARK COCOA 3/4 oz. Ultimat Vodka COCOA 1/2 oz. Irish Cream 1 oz. Caramel Syrup 1/2 oz. Sambuca Liqueur In an espresso cup, preferably Shake all ingredients with Serve in a martini glass. clear, add sweetened condensed Build in an old-fashioned ice and strain into a cocktail milk. Let settle. Top with shot glass. Top with ice. Serve. glass. Garnish with a caramel of PATRÓN XO CAFE DARK rim. COCOA. Add shot of espresso. Top with warm steamed milk.

Valentine's Day

Ash Wednesday

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 3/4 oz. Ultimat Vodka 1/2 oz. Agave Syrup 3/4 oz. Lemon Juice 8 Mint Leaves Soda Water

ESPRESSOTINI

1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe Muddle mint, lemon, and 1 oz. Espresso agave together in a bar shaker. Shake all ingredients with Add liquors and ice. Shake and strain into a Collins glass. ice and strain into a Add soda water to top off. cocktail glass.

Mix Pyrat, PATRÓN XO CAFE DARK COCOA, and Creme de Menthe in a cocktail glass. Add ice and stir to chill. In a chilled cocktail glass, add one tbsp. of Pernod. Swirl to coat Garnish with a mint leaf, and discard. Pour chilled mixture into the glass. Garnish with a large lemon peel, and some cocoa nibs. lemon twist.

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

BANANA SPLIT

18 CHOCOLATE 19 COCOA SMASH 20 MINT SIP

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

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12 XO CORTADO 13

Lincoln's Birthday

THE DARK KNIGHT RISES

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

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

President's Day

MINTY COCOA

MIDNIGHT MADNESS

1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimat Vodka 1/2 oz. Champagne Add PATRÓN XO CAFE DARK COCOA and Vodka to a chilled champagne flute. Top with 1/2 oz. champagne.

SWEET DARKNESS

2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. PATRÓN Citronge Liqueur 1/2 oz. Pyrat Rum Shake with ice. Strain into a sugar-rimmed martini glass.

DAWN PATROL

Ray & Jackie's 28th Anniversary

1 oz. PATRÓN XO CAFE DARK COCOA 3/4 oz. Almond Milk

DARK EYES

1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimat Vodka (or any milk product) 1/2 oz. PATRÓN Citronge 1 oz. Espresso Shot Liqueur 1/2 oz. Grenadine Pour all ingredients into a shaker. Serve as a shot. Garnish Shake vigorously. Strain over ice with a black olive. and garnish with lemon peel and cocoa nibs.

COFFEE DARK & CREAMY 2 oz. PATRÓN XO CAFE DARK COCOA 3 oz. hot Coffee Serve in a champagne flute. Top with whipped cream and dark chocolate.

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MARCH 2013 Facebook.com/angosturaUSA

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY WARD & PRECINCT ANGOSTURA AROMATIC BITTERS

FRIDAY

EXPLORATION COCKTAIL

8-10 dashes ANGOSTURA® AROMATIC BITTERS

2 oz. Buffalo Trace Bourbon 1 1/2 oz. Angostura® 1/2 oz. Fresh Lemon 1919 Rum Juice 1/2 oz. Clement Creole 1/2 oz. Grenadine Shrub 1 Barspoon Sugar 1/2 oz. Madeira 2 Orange Slices Garnish: Single Clove Copious amounts ANGOSTURA® studded orange zest. AROMATIC BITTERS.

ON SECOND THOUGHT

5 dashes ANGOSTURA® AROMATIC BITTERS

AROMATIC BITTERS

SEVENTEENTH CENTURY

1/4 oz. ANGOSTURA®

1 1/2 oz. Applejack AROMATIC 1/2 oz. Benedictine BITTERS 1/2 oz. Cherry Heering lemon twist 1/2 oz. maple syrup 3/4 oz. fresh lemon juice 1 1/2 oz. Green Chartreuse Garnish: De-hydrated, cinnamon dusted lemon Garnish Campari Mist. wheel.

BOLIVAR FLIP

1/4 oz. ANGOSTURA®

11 RED PUNCH

5 dashes ANGOSTURA® AROMATIC BITTERS

AROMATIC BITTERS

1 oz. Plymouth Gin 3/4 oz. Demerara Syrup (1:1) 1/2 oz. Lillet 2 oz. Mezcal Vida 1 oz. Giffard Guignolet 1 barspoon Santa 1/2 oz. fresh lemon juice Maria Al Monte 3 oz. soda 1 whole egg Garnish: shaved cinnamon. Garnish: cherry

Daylight Savings

6 dashes ANGOSTURA® AROMATIC BITTERS

2 dashes ANGOSTURA® AROMATIC BITTERS

1 1/2 oz. whiskey 4 oz. ginger ale Build.

Full Moon

17 PIÑA COLADA 18

WHISKEY & GINGER

St. Patricks Day

ANGOSTURA POUSSE CAFÉ (shot)

AROMATIC BITTERS

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

1 oz. Angostura 1824 Rum 1/2 oz. Casa Noble Reposado Tequila 4 1/2 oz. rice milk, chilled 1 oz. agave syrup cinnamon Garnish: cinnamon ®

YUZU BASTARD

5 dashes ANGOSTURA® AROMATIC BITTERS

PEACH

ANGOSTURA® AROMATIC BITTERS

JOHANN’S RUIN

1 oz. ANGOSTURA®

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

AROMATIC BITTERS

1 dash ANGOSTURA®

ANGOSTURA GIN & TONIC

2 dashes ANGOSTURA®

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AROMATIC BITTERS

gin tonic

4 dashes ANGOSTURA

1 oz. ANGOSTURA®

19 MARGARITA 20

Batavia Arrack rye whiskey 1 1/2 oz. orgeat syrup 4 oz. fresh lemon juice Build. lemon twist Shake, double strain, serve up.

Easter Sunday

ANGOSTURA SOUR

patrontequila.com

AROMATIC BITTERS

AROMATIC BITTERS 1 dash ANGOSTURA® ORANGE BITTERS

2 oz. bourbon 1/4 oz. Demerara Syrup splash soda Build in a rocks glass, stir with ice. Add ice and garnish with a long orange peel.

AROMATIC BITTERS

1 1/2 oz. Angostura® 5 Year Rum 3/4 oz. Velvet Falernum 1/4 oz. Luxardo Maraschino 1/2 oz. Fresh Lime Juice 1 1/2 oz. Barrits Ginger Beer Garnish: Lime wheel wrapped around a brandied cherry.

9 LITTLE RED LION

3/4 oz. ANGOSTURA® AROMATIC BITTERS

1/2 oz. raspberry puree 1 oz. simple syrup (1:1) 3/4 oz. Angostura® 7 Year Rum 3/4 oz. fresh lemon juice

BOLIVAR SOUR

3/4 oz. ANGOSTURA® AROMATIC BITTERS

3/4 oz. Angostura® Reserva Rum 1 oz. fresh lime juice 1 oz. Macadamia orgeat syrup egg white Dry shake, shake with ice and 2x strain into small rocks glass. Lime zest for garnish.

21 BITTERED 22 LAST DANCE 23

5 oz. lemon-lime soda Add to ice filled Highball glass. Garnish by squeezing a lemon and lime wedge into the drink.

27 CHAMPAGNE 28 COCKTAIL

2 dashes ANGOSTURA®

AROMATIC BITTERS

2 oz. vodka 1/2 oz. fresh lime juice 3/4 oz. ginger syrup 3 oz. club soda Shake and strain over fresh ice into a highball glass. Garnish with ginger candy & lime or a cucumber wheel.

AROMATIC LEMON-LIME BITTERS BITTERS 1 dash ANGOSTURA® 3 dashes ANGOSTURA® ORANGE BITTERS AROMATIC 2 oz. silver tequila BITTERS

OLD FASHIONED

5 dashes ANGOSTURA®

14 MODERN MULE 15

AROMATIC BITTERS

FIVE ISLAND FIZZ

8 dashes ANGOSTURA®

AROMATIC BITTERS

2 oz. Angostura® 1 oz. fresh lemon juice 1 oz. Angostura Rum 1919 Rum 1 oz. Demerara 1/2 oz. Punt e Mes 3/4 oz. fresh lime juice Syrup (1:1) 1/2 oz. Cointreau 1 3/4 oz. Demerara Syrup 1 egg white 1/2 oz. fresh lemon juice (separated) Dry shake, then shake with 1 barspoon Yuzu 1 oz. egg whites ice and double strain into a Marmalade 1 oz. orange juice chilled sour glass. Garnish: grated nutmeg. Katharine’s Day

BOURBON COUNTY HIGHBALL

CONQUISTADOR

8 dashes ANGOSTURA®

AROMATIC BITTERS

1 oz. ANGOSTURA

RON BAILARIN

2 oz. Cazadores ice sphere Reposado Tequila 2 oz. Angostura® (1 part ANGOSTURA: 1 oz. fresh lemon juice 5 Year Rum 16 parts Water) 2 each barspoons 1 oz. ginger syrup 1 oz. Bernheim agave nectar 1 oz. fresh lime juice Wheat Whiskey and strawberry 3/4 oz. fresh pineapple 1/2 oz. White Port rhubarb jam juice 1 oz. fresh peach juice 1 egg white 2 chunks pineapple maple sap soda Garnish: hibiscus salt rim & Garnish: 10 mint leaves Garnish: sweet annie orange peel.

2 oz. Angostura 4 dashes ANGOSTURA Reserva Rum AROMATIC 1 3/4 oz. fresh pineapple juice BITTERS 3/4 oz. fresh lime juice 2 oz. bourbon 1 oz. fresh lime juice 3 oz. homemade 3/4 oz. fresh lemon juice 1/2 oz. agave nectar coconut cream* 1/2 oz. Curacao 1/2 oz. simple syrup Blend and pour into small glass.Top Shake ingredients together in with 6 dashes ANGOSTURA AROMATIC Build in highball and top BITTERS, pineapple fan garnish. with chilled dry ginger ale. a mixing tin with ice. Strain in *Homemade coconut cream: 2 parts Mint Sprig garnish. ice filled double old fashioned coconut milk, 1 part sweetened glass. Lime wheel garnish. condensed milk, ¾ part granulated sugar & pinch of kosher salt. First Day of Spring ®

24 25 31 THE RUNAWAY

1/4 oz. ANGOSTURA®

HORCHATA 5 dashes ANGOSTURA®

SATURDAY

2 dashes ANGOSTURA

10 dashes ANGOSTURA®

PINEAPPLE

1/4 oz. ANGOSTURA

AROMATIC BITTERS

6-8 mint leaves 1/2 oz. brown sugar 2 oz. fresh pineapple juice syrup 1/2 oz. green chartreuse 1 oz. fresh lime juice 3/4 oz. gin 3/4 oz. honey syrup (3:1) 1/2 oz. fresh lime juice 2 oz. Tanqueray Build in highball, swizzle Build, muddle mint, add with swizzle stick and top crushed ice & swizzle with: 1/4 oz. ANGOSTURA® 10 dashes ANGOSTURA® AROMATIC BITTERS. AROMATIC BITTERS on top. Mint sprig garnish.

AROMATIC BITTERS 1 dash ANGOSTURA® ORANGE BITTERS

AROMATIC BITTERS

DARK & HANDSOME

5 dashes ANGOSTURA® AROMATIC BITTERS

1 white sugar cube 1 1/2 oz. gold rum champagne 1/2 oz. lime juice Drop sugar cube into ginger beer champagne flute, saturate Build & garnish with a with the bitters. Top with champagne. Garnish with lime wedge. a lemon peel.

MANHATTAN

3 dashes ANGOSTURA® AROMATIC BITTERS

2 oz. rye whiskey 1 oz. sweet vermouth Stir with large cracked ice, strain into a chilled coupe. Garnish with a maraschino cherry and lemon peel.

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

PURE ICELAN WHEN SPRING WATER WHEN PURE ICELAN WHEN PURE PURE ICELANDIC ICELANDICWHEN SPRING WATER AND AND AND LAVA ROC AND LAVA ROCKS COLLIDE.

INTRODUCING INTRODUCING world’s INTRODUCING INTRODUCING The world’s best best best TAST best TASTING vodka **

Enjoy the crisp, clean, smooth taste: Enjoy crisp, smooth Try Reyka on thethe rocks withclean, 2 drops of anytaste: flavored bitters. Try Reyka on the rocks with 2 drops of any flavored bitters. Please drink Reyka responsibly. Takk! (that’s ‘Thank You’ in Icelandic) Reyka Vodka, 40% Alc/Vol. Proof) Distilled from grain.(that’s ©2012 William Grant & Sons. New York, NY. Please drink Reyka(80responsibly. Takk! ‘Thank You’ in Icelandic)

Enjoy the crisp, cl Enjoy crisp, Try Reyka on thethe rocks withcl2 Try Reyka on the rocks with 2 Please drink Reyka responsibly. Ta Reyka Vodka, 40% Alc/Vol. Proof) Distilled from Please drink Reyka(80responsibly. Ta

*Awarded International Wine and Sp *Awarded International Wine and Spirits Competition’s 2012 Vodka Trophy 40% Alc/Vol. (80 Proof) Distilled from Reyka Vodka, 40% Alc/Vol. (80 Proof) Distilled from grain. ©2012 William Grant & Sons. New York, NY. Reyka Vodka, *Awarded International Wine and Sp *Awarded International Wine and Spirits Competition’s 2012 Vodka Trophy

WWW.REYKA.COM WWW.REYKA.COM

WWW WWW

APRIL 2013 reyka.com

Great cocktails start with responsible measuring.

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

ICELANDIC 75 REYKA BOREALIS

REYKA AURORA

1 part REYKA VODKA 1 part REYKA VODKA 2 parts cranberry juice 2 parts tonic or soda BER REYKA Pour REYKA VODKA over Pour REYKA VODKA over REYKA VODKA and ice. ice and add cranberry juice. ice and add tonic/soda. Garnish with lime. Garnish with lemon or lime.

BITTER REYKA

REYKA VODKA and any flavored bitters

REYKA MELOMEL

2 parts REYKA VODKA 1 part honey simple REYKA GRAPEFRUIT REYKA LEMONADE syrup 1 part REYKA VODKA 1 part REYKA VODKA At the bottom of a collins 2 parts fresh grapefruit 2 parts lemonade glass, muddle berry of juice splash soda choice (strawberry, splash soda Shake well, pour over ice blackberry, or raspberry Shake well, pour over ice in a salted rim glass. recommended). Shake with in a salted rim glass. ice, and pour into glass. Garnish with thyme sprig.

15 BAY BREEZE

CAPE CODDER

1 part REYKA VODKA 1 part REYKA VODKA 4 parts pineapple juice 4 parts cranberry juice 1 part cranberry juice club soda Build first two ingredients Shake with ice and stir over cubed ice in collins well. Garnish with a glass. Fill with club soda pineapple slice. and stir well. Garnish with orange slice.

2 parts REYKA VODKA cranberry juice lemon-lime soda Pour REYKA VODKA into a glass over ice and fill with equal parts cranberry juice and lemon-lime soda. Garnish with pineapple slice.

MADRAS

1 1/2 parts REYKA VODKA cranberry juice orange juice Pour REYKA VODKA into a tall glass over ice. Fill with equal parts cranberry and orange juice. Mix and serve.

22 RAZZ-MA-TAZZ

2 parts REYKA VODKA 1/2 part raspberry liqueur 1 1/2 parts club soda In a tall glass with ice, mix and serve. Garnish with a lime wheel.

17 CHINA BEACH

1 part REYKA VODKA 1 part ginger liqueur cranberry juice Pour first two ingredients into a glass over ice, then fill with cranberry juice and stir.

18 GIMLET

2 1/2 parts REYKA VODKA juice of one fresh lime Shake with ice. Serve in a chilled martini glass. Garnish with a lime wheel.

24 SEABREEZE

BOSTON TEA PARTY

LEMON DROP

COSMOPOLITAN

1 part REYKA VODKA 2 parts REYKA VODKA 3 parts fresh lemons 1/2 part triple sec squeezed splash cranberry juice 3/4 part simple syrup squeeze fresh lime Shake with ice and strain lemon twist into a chilled rocks glass garnish rimmed with sugar. Garnish Serve up or on the rocks. with a lemon wedge. Jimmy’s Day

2 parts REYKA VODKA 2 parts REYKA VODKA SEX IN THE CITY 2 parts REYKA VODKA orange juice cranberry juice 1 part peach Pour REYKA VODKA in a grapefruit juice schnapps tall glass with ice, fill with Pour REYKA VODKA over orange juice. Stir and ice in a tall glass. Fill halfway Shake with ice, strain into serve. with grapefruit juice, top off a martini glass. with cranberry juice. Mix and serve.

Full Moon

23 SCREWDRIVER

1 part REYKA VODKA 2-3 drops of favorite Tabasco sauce Pour REYKA VODKA over ice and add 2-3 drops of preferred Tabasco sauce.

1 part REYKA VODKA 1 1/4 parts REYKA VODKA BOCCI BALL 3 parts clamato juice 1 1/4 parts REYKA VODKA 1/2 part amaretto 1 1/2 parts REYKA VODKA 1/2 part coffee liqueur 3/4 part amaretto 3/4 part coffee liqueur Build over ice. Add dash 1/2 part triple sec Tabasco, Worcestershire, 1 part orange juice Build over cubed ice and 2 parts sour mix pepper, and salt. Garnish Serve straight up or on the stir briskly. Garnish with cola with celery stalk or lime rocks. swizzle stick. Shake first three ingredients wheel. with ice, top with cola.

Howard’s Day

FIRE AND ICE

BLOODY CAESAR

BLACK RUSSIAN

CHEAP SUNGLASSES

2 parts REYKA VODKA 1 part simple syrup 1 part freshly squeezed lemon Shake REYKA VODKA, simple syrup and lemon together, pour into Champagne glass, top with Champagne. Garnish with lemon peel.

26 SEX ON THE BEACH

1 part REYKA VODKA 1 part melon liqueur 1 part pineapple juice 1 part cranberry juice Build in a mixing glass, shake and strain into 5 oz. glass.

27 SLIM JIM

2 parts REYKA VODKA diet soda Pour REYKA VODKA into a highball glass with ice and fill with diet soda. Garnish with a lemon or lime slice.

REYKA RICKEY ICED BULLET

TRANSFUSION

1 part REYKA VODKA 2 parts REYKA VODKA grape juice 1/2 part peppermint Pour REYKA VODKA into a schnapps tall glass with ice and fill Serve in a shot glass. with grape juice. Top with club soda. Garnish with a lime.

2 parts REYKA VODKA juice of one lime club soda Pour REYKA VODKA and lime juice into a rocks glass over ice, fill with club soda. Garnish with a lime wheel. Debbie’s Day

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

From the makers of

MADE TO WORK. FOR YOU. MXR Essentials® was created to raise the bar for you. Straight-up flavorful and always reliable — MXR Essentials®, in our easy-pour bottle, is crafted to take care of the basics so that you can focus on the details.

MXR EssEntials ®. nOW sERVinG BaRtEnDERs.

MAY 2013 mxressentials.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

1 MXR LEMON DROP 2 MXR 4 SKINNY 3 MXR TRIPLE CROWN MINT JULEP MARGARITA

MXR BLOODY MARY

4 oz. MXR Essentials® Bloody Mary Mix 1 oz. vodka black and red pepper to taste Combine all ingredients in a tall glass with ice. Stir well. Garnish with lemon and celery.

MXR MARGARITA

CILANTRO 6 MXR STRAWBERRY 5 MXR 7 MXR BLOODY MARY

4 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. white tequila lime wedge salt (optional) Rim a margarita glass with the lime wedge and salt, if desired. Combine remaining ingredients in a shaker with ice. Shake well for extra chilling and pour into the rimmed glass. Garnish with a lime wheel.

4 oz. MXR Essentials® Bloody Mary Mix 1 oz. Clamato® ½ oz. vodka ½ oz. tequila minced cilantro red pepper to taste Combine all ingredients in a tall glass with ice. Stir well. Garnish with a lime wedge.

LEMON DROP

3 ½ oz. MXR Essentials® BOURBON SOUR Sweet & Sour Mix ½ oz. MXR Essentials® Strawberry Daiquiri Mix 1 ½ oz. vodka lemon wedge

Combine all ingredients except lemon in a shaker with ice. Shake and pour into a collins glass. Rim the glass with the lemon wedge. Garnish with fresh strawberry and a lemon wheel.

4 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. vodka lemon wedge Combine all ingredients except lemon in a shaker with ice. Shake and pour into a collins glass. Rim the glass with the lemon wedge. Garnish with lemon wheels.

STRAWBERRY COLADA

8 MXR BRANDY RITA 9 MXR STRAWBERRY10 MXR PINA COLADA 11

4 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. bourbon lime and orange slices Shake MXR Essentials® Sweet & Sour and bourbon with ice. Strain into an old-fashioned glass. Rim the glass with the lime and orange slices. Garnish with lime and cherry.

4 oz. MXR Essentials® 4 oz. MXR Essentials® Sweet & Sour Mix DAIQUIRI / MARGARITA Pina Colada Mix 4 oz. MXR Essentials® ¾ oz. gold tequila 1 ½ oz. light rum Strawberry ¾ oz. EJ Gallo VSOP 2-3 fresh pineapple Daiquiri Mix Brandy cubes rum splash Rose’s® Grenadine 1 ½ oz. light (for Strawberry Margarita, Combine all ingredients lime wedge use tequila) Combine all ingredients in a fresh strawberries with 1 ½ cups of ice in a shaker with ice. Shake well to Combine all ingredients with 1 ½ blender. Blend until smooth. chill, pour into a brandy snifter. cups of ice in a blender. Blend until Pour into a glass rimmed Rim the snifter with lime wedge. smooth. Pour into a daiquiri glass with fresh pineapple. Garnish rimmed with fresh lime. Garnish Garnish with lime & orange with fresh pineapple. wheels.

with a lime wheel and fresh strawberry. Serve with a straw and umbrella.

Full Moon

2 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. tequila splash orange juice 4 oz. Squirt® grapefruit soda

3 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. gin 4 oz. Schweppes® Tonic Water Combine all ingredients except Combine all ingredients grapefruit soda in a shaker with except tonic in a shaker Combine ingredients in a ice. Shake and pour into a collins with ice. Shake and pour shaker with ice. Shake well to chill and pour into a tall Combine ingredients with 1 ½ shaker with ice. Shake well to glass. Top with grapefruit soda. into a tall glass. Top with glass. Rim the edge of the cups ice in a blender. Blend until chill and pour into a tall glass. Rim the edge of the glass with tonic water. Rim the edge glass with lime. Garnish with smooth. Serve in a daiquiri glass Rim the edge of the glass with ruby red grapefruit. Garnish of the glass with lemon. a lime and orange wheel. & garnish with fresh pineapple lime. Garnish with a lime and with lime and a grapefruit Garnish with a lemon wheel. and strawberry. orange wheel. wheel. Mother’s Day 4 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. tequila splash Rose’s® Grenadine splash orange juice

MXR PINA COLADA SPIRIT

5 oz. MXR Essentials® 2 oz. MXR Essentials® Skinny Margarita Strawberry Mix Daiquiri Mix 1 oz. tequila 2 oz. MXR Essentials® splash Rose’s® Pina Colada Mix Grenadine 1 ½ oz. light rum 1 fresh pineapple cube splash orange juice Combine all ingredients in a 1 fresh strawberry

19 MXR

WHISKEY SOUR

4 oz. MXR Essentials® Pina Colada Mix 1 ½ oz. white rum 1 tbsp. vanilla ice cream Combine all ingredients with 1 ½ cups ice in a blender. Blend until smooth. Serve in a hurricane glass and garnish with fresh pineapple.

3 ½ oz. MXR Essentials® Sweet & Sour Mix ¾ oz. Kentucky bourbon ¾ oz. gold tequila ¼ oz. Triple Sec Mint leaves In a shaker glass, muddle mint leaves with the bourbon. Add remaining ingredients and shake with ice. Pour into an old-fashioned glass. Garnish with lime.

12 MXR MIAMI 13 MXR 16 MXR BLOODY 17 MXR GIMLET 18 SKINNY 14 MXR PALOMA 15 MXR G & T LEMON DROP TEQUILA SUNRISE

MXR TEQUILA SUNRISE

5 oz. MXR Essentials® Skinny Margarita Mix 1 oz. white tequila lime wedge salt (optional) Rim a margarita glass with the lime wedge and salt, if desired. Combine remaining ingredients in a shaker with ice. Shake and pour into the rimmed glass. Garnish with lime and orange wheels.

MXR RED WHITE & BLUE

4 oz. MXR Essentials Sweet & Sour Mix ½ oz. amaretto 1 ½ oz. whiskey Combine all ingredients in a shaker with ice. Shake well and pour into an old-fashioned glass. Rim the edge of the glass with lemon and orange peels. Garnish with a cherry. ®

TOM COLLINS

3 oz. MXR Essentials Bloody Mary Mix 1 oz. vodka 3 oz. orange juice Combine all ingredients in a tall glass with ice. Stir well. Rim the edge of the glass with fresh orange. Garnish with celery and an orange wheel. ®

2 oz. MXR Essentials® Sweet & Sour Mix 2 oz. vodka 1 oz. Rose’s® Sweetened Lime Juice Combine all ingredients in a shaker with ice. Shake and strain into a martini glass. Rim the edge of the glass with lime peel. Garnish with lime. Armed Forces Day

CRANBERRY24 MXR 23 MXR MARGARITA MAI TAI

with lime and fresh strawberry.

4 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. tequila 1 oz. cranberry juice splash orange juice lime wedge salt (optional)

Rim a margarita glass with the lime wedge and salt, if desired. Combine remaining ingredients in a shaker with ice. Shake and pour into the rimmed glass. Garnish with a lime wheel.

4 oz. MXR Essentials® Sweet & Sour Mix ½ oz. amaretto 1 ½ oz. rum splash pineapple juice splash orange juice

Combine all ingredients in a shaker with ice. Shake well and pour into an old-fashioned glass. Rim the edge of the glass with orange peel. Garnish with lemon, lime and orange wheels.

GOLD 27 MXR 28 MXR SKINNY 29 MXR 30 MXR MOJITO 31 MARGARITA STRAWBERRY RITA

2 oz. MXR Essentials® Strawberry Daiquiri Mix 2 oz. MXR Essentials® Pina Colada Mix 1 ½ oz. white rum 2-3 fresh strawberries 2-3 fresh pineapple cubes Combine all ingredients with 1 ½ cups ice in a blender. Blend until smooth. Pour into a daiquiri glass rimmed with fresh lime. Garnish with fresh blueberries. Memorial Day

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21 MXR SKINNY 22 MXR STRAWBERRY

3 oz. MXR Essentials® MARGARITA 4 oz. MXR Essentials® Sweet & Sour Mix 4 ½ oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. Canadian rye Skinny Margarita Mix 1 ½ oz. gin whiskey ½ oz. MXR Essentials® 2-3 oz. Schweppes® 1 oz. cranberry juice Strawberry Daiquiri Mix Club Soda 4 oz. Canada Dry® 1 oz. tequila Shake MXR Essentials® Ginger Ale lime wedge Sweet & Sour Mix and gin Combine all ingredients except salt (optional) with ice. Pour into a collins ginger ale in a shaker with ice. Rim a margarita glass with the glass rimmed with lime Shake well to chill and pour into lime wedge and salt, if desired. a collins glass. Top with ginger Combine remaining ingredients in and lemon. Top with club ale. Rim the edge of the glass a shaker with ice. Shake and pour soda. Garnish with lemon with lime. Garnish with a lime into the rimmed glass. Garnish and lime wedges.

3 oz. MXR Essentials® Sweet & Sour Mix 1 ½ oz. Canadian whiskey 4 oz. 7UP® lemon lime soda Combine MXR and whiskey in a shaker with ice. Shake well to chill and pour into a collins glass. Top with 7UP® soda. Rim the edge of the glass with lime. Garnish with a lime wedge. wedge.

MXR AMARETTO SOUR

MXR RYE & CRAN-GINGER

MARY SUNRISE

3 ½ oz. MXR Essentials® LEMON DROP 5 oz. MXR Essentials® Sweet & Sour Mix Skinny Margarita Mix ½ oz. MXR Essentials® Strawberry Daiquiri Mix 1 oz. vodka lemon peel 1 ½ oz. tequila salt (optional) splash Rose’s® Grenadine Rim a tall glass with lemon lime wedge peel and salt, if desired. salt (optional) Rim a margarita glass with the Combine remaining ingredients lime wedge and salt, if desired. in a shaker with ice. Shake Combine remaining ingredients in a shaker with ice. Shake and pour well to chill and pour into the rimmed glass. Garnish with a into the rimmed glass. Garnish with a fresh strawberry and lime lemon wheel. wheel.

4 oz. MXR Essentials 4 oz. MXR Essentials® Sweet & Sour Mix Sweet & Sour Mix 1 ½ oz. rum 1 ½ oz. gold tequila 3-4 oz. Canada Dry® ½ oz. Triple Sec Ginger Ale splash orange Juice mint leaves lime wedge lime wedge and orange peel lime peel salt (optional) In a shaker glass, muddle the

Rim a margarita glass with the lime wedge, orange peel, and salt, if desired. Combine remaining ingredients in a shaker with ice. Shake well to chill and pour into the rimmed glass. Garnish with lime and orange wheels.

mint leaves and lime wedge. Add MXR Essentials® Sweet & Sour Mix and the rum, and shake with ice. Pour into a tall glass. Top with the ginger ale. Rim the edge of the glass with lime peel and mint leaf. Garnish with a lime wheel.

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

ReAL CREAM cREAM OF of COCONuT

& COCO LOPEZ LITE WITH 40% LESS FAT 速

www.cocolopez.com

COCO LOPEZ, INC. MIRAMAR,FL 33027 954-450-3100

JUNE 2013 cocolopez.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

NIGHT & DAY MARTINI

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Three Olives Vanilla 1 oz. Three Olives Chocolate Mix ingredients in a shaker and pour in a martini glass. Garnish with shaved chocolate.

2 COCOBERRY SPICE 3

2 oz. COCO LOPEZ® REAL CREAM BOUNTY MARTINI OF COCONUT BIKINI MARTINI CREME FRAPPE 1 1/2 oz. COCO LOPEZ® 1 1/2 oz. Bacardi Dragon ® 2 oz. COCO LOPEZ 1 oz. COCO LOPEZ® REAL CREAM Berry Rum LITE REAL LITE REAL OF COCONUT 1/4 tsp. curry CREAM OF CREAM OF 1 1/2 oz. Smirnoff Vodka 3 fresh strawberries COCONUT COCONUT 1/4 oz. Sugar Syrup Muddle curry, and 2 strawberries 2 oz. SKYY Vodka 2 oz. Rum 4 dashes Angostura in a pint glass filled with ice. splash Orange Juice 1 oz. Carolans Irish Add Rum and COCO LOPEZ®, Orange Bitters splash Pineapple Juice Cream 3 fresh Strawberries REAL CREAM OF COCONUT. Blend. 5 oz. Milk Shake well. Pour into collins Blend. glass. Garnish with strawberry. Blend.

BUBBLELISCIOUS MARTINI

1 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. Three Olives Bubble Gum Flavor Mix in shaker. Pour in martini glass. Garnish with slice of strawberry.

COCONUT BANANA COLADA

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

Blend. Top with maraschino cherry.

Fathers’ Day

CACTUS COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/4 oz. PatrónTequila 1/2 oz. Midori 1 oz. Orange Juice 1 oz. Pineapple Juice 1/2 oz. Grenadine 2 cups Ice Blend and garnish with a pineapple.

ALASKAN BLUE WHALE

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

AMARETTO MARTINI

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Grey Goose vodka 2 oz. Amaretto Di Sarono

Combine ingredients in a shaker with ice. Shake well and pour into martini glass. Garnish with cinnamon powder and cinnamon sticks.

BUSHWACKER

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. COCO LOPEZ 1 oz. coffee flavored liqueur REAL CREAM 1 oz. coconut rum OF COCONUT 1 oz. Irish cream liqueur 2 oz. Disaronno 1 oz. Grey Goose vodka Amaretto 1 oz. amaretto liqueur 3 oz. Pineapple Juice 1 pinch ground nutmeg ®

Blend. Garnish with a maraschino cherry.

Combine in a blender with ice and blend until smooth. Garnish with nutmeg. Serves 2.

3/4 oz. COCO LOPEZ LITE REAL CREAM OF COCONUT 3/4 oz. Bacardi Superior 3/4 oz. Bacardi Coconut 1/4 oz. blue curacao 1 1/2 oz. pineapple juice 1 1/2 oz. orange juice Mix in a shaker. Pour on the rocks. Garnish with pineapple and cherry flag. ®

1 1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. Bacardi Light Rum 1/4 oz. fresh Banana 1/2 oz. Grenadine Blend and garnish with orange and pineapple slices. LeRoy’s Day Full Moon

14 NOELLA

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

TEQUILADA

2 oz. COCO LOPEZ® 1 1/2 oz. Kraken Black REAL CREAM Spiced Rum OF COCONUT 1/2 oz. 1800 Silver Tequila 1/4 oz. Licor 43 2 oz. Gold Tequila 1/2 oz. Frangelico 4 oz. Pineapple Juice slice fresh Pineapple Combine ingredients in a shaker with ice. Pour into half-rimmed Blend. rocks glass. Sprinkle with toasted coconut. Garnish with banana.

Flag Day

20 RASPBERRY 21 SWEET ESCAPE 22

TROPICAL BREEZE

SPARKLER

3 oz. COCO LOPEZ® 1 oz. COCO LOPEZ® LITE REAL LITE REAL CREAM OF CREAM OF COCONUT COCONUT 2 oz. Champagne 1 oz. Rum 2 oz. Raspberry Puree 1/2 oz. Creme de Banana 1 cup Ice 2 oz. Orange Juice Mix all in blender except Blend. Garnish with a champagne. Top with pineapple spear and a champagne. maraschino cherry.

TROPICAL 23 ASTORM* 24 25 FROZEN PEACHY26 ALOHA COCONUT 30 STRAWBERRY ORANGE COLADA BANANA COLADA

1 oz. COCO LOPEZ® 1/4 oz. COCO LOPEZ® REAL CREAM REAL CREAM ® 2 oz. COCO LOPEZ OF COCONUT OF COCONUT ® DAIQUIRI 2 oz. COCO LOPEZ LITE REAL 1 oz. Dark Rum 1 1/2 oz. COCO LOPEZ® 1 1/4 oz. Bacardi Select Rum REAL CREAM CREAM OF 1/2 oz. Fresh Lime Juice REAL CREAM 3-4 oz. ginger beer OF COCONUT COCONUT 2 oz. Pineapple Juice OF COCONUT 1/2 tsp. fresh chopped ginger 1 1/2 oz. Banana Rum 2 oz. Orange Juice 2 oz. Fresh Orange 1 key lime, 1 1/2 oz. Rum 1 medium Banana 1 1/2 oz. Peach-Flavored Juice quartered 1/2 oz. Lime Juice 2 oz. strawberries Schnapps Muddle lime and ginger in the glass top small scoop Vanilla 1 cup Ice 1 cup Ice of a Boston Shaker. Add COCO LOPEZ® 1/2 oz. Grenadine Ice Cream REAL CREAM OF COCONUT and Mix in blender until 1 1/2 cups Ice Mix in blender until smooth. Garnish with pineapple Bacardi Select. Stir until blended. Strain smooth. Mix in blender until smooth. spear and maraschino into ice-filled Collins glass. Top with ginger beer. Garnish with lime wedge. cherry. Ryan's Day •Courtesy of Marvin Allen

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1 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 1 1/2 oz. Southern Comfort 2 oz. Pineapple Juice Blend and garnish with a maraschino cherry.

Billy's Day

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

7 LOPEZ LIBATION 8 ®

LITE COMFORT COLADA

NUTTY COLADA EASY

17 TRICOLOR COCKTAIL 18 PARADISE ISLAND 19

TOASTY ALMOND COLADA

First day of Summer

BEACHSIDE COCO LOPEZ®

1 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 1/2 oz. orange liqueur 2 oz. Bacardi Gold 1/2 oz. fresh lime juice 3 tbsp. fresh ginger 3 dashes orange bitters Shake with ice. Serve in a cocktail glass. Garnish with orange slice and sprig of mint.

28 PINEAPPLE 29 CHE-CHI

3 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. strawberry daiquiri mix 1 1/2 oz. Midori Melon Liqueur 1 oz. Bacardi Light Rum Mix in blender until smooth.

2 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 1 1/2 oz. SKYY Infusions Pineapple 2 oz. Unsweetened Pineapple Juice 1/2 oz. Cane Sugar Syrup

Blend all ingredients and serve with ice in a coconut glass. Garnish with pineapple and cherry. Add an umbrella and straw.

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

JULY 2013 rumchata.com

SUNDAY

MONDAY TUESDAY

1 RUMCHATA ICED COFFEE

1 part RUMCHATA 3 parts room temperature coffee Shake with ice and pour into a tall glass.

RUMCHATA PUDDING SHOTS

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

RUMCHATA SHOOTER

1 part RUMCHATA 1 part butterscotch schnapps Shake with ice and strain into a shot glass.

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

Full Moon

BANANACHATA

PINA RUMCHATA

MINT CHOCOCHATA

SATURDAY

6 MOMMA LATTE

GOLDEN CINNAMON GRAHAMS

SIN-CICLE

1 part RUMCHATA 1 part amaretto Shake with ice and strain into a shot glass.

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

3/4 pt RUMCHATA 1/4 pt Goldschlager Shake with ice and strain into shot glass.

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

12 DUVAL ST. KEY LIME

COCKTAIL

COCONUT CREAM PIE MARTINI

18 LEMON MERINGUE PIE

BANANA CREAM PIE

1 oz. RUMCHATA 1 oz. RUMCHATA 1/4 oz. lemoncello 1/4 oz. banana liqueur 1/4 oz. whipped vodka Shake ingredients with ice Shake ingredients with ice and strain into liqueur and strain into a liqueur glass; dust with graham glass; dust with graham cracker crumbs. cracker crumbs.

23 RUMCHATA MARTINI

FRIDAY

2 parts RUMCHATA KENTUCKY CREAM 1 part chocolate 3 parts RUMCHATA vodka 1 part bourbon 4 parts RUMCHATA 1 part cherry vodka 1 part Coconut Liqueur Combine over ice in a Shake all ingredients and Shake with ice and pour rocks glass. serve over ice in a martini into a martini glass. glass. Many thanks to Erik Laatsch for submitting this recipe on Facebook. Hymie’s Day

2 parts RUMCHATA 1 oz. RUMCHATA 1 part vanilla vodka Your favorite piña colada Shake with ice and strain Float RumChata on your favorite pina colada recipe. into a martini glass.

1 part RUMCHATA 1 part Kahlua Shake with ice and strain into a tall glass.

CHOCOLATE COVERED CHERRY BOMB

RUMCHATA MUDSLIDE

THURSDAY

2 parts RUMCHATA 1 part banana liqueur CAKE AND 1 part caramel vodka ICE CREAM 1 part RUMCHATA Banana slices Shake with ice and pour into 1 part cake flavored vodka a rocks glass. Garnish with a banana slice caramelized Serve over ice. with RumChata and brown sugar.

1 pt. RUMCHATA TIRAMISU CHERRY PIE 1/3 pt. Chocolate 1 oz. RUMCHATA 2 parts RUMCHATA Vodka 1 part cherry bourbon 1/2 oz. espresso, cold 1/4 pt. Green Creme Cinnamon or whiskey de Menthe Shake with ice and strain Shake ingredients with ice Shake ingredients with ice and strain into liqueur into a shot glass. glass; dust with cinnamon. and strain into a martini glass. Garnish with chocolate chips.

WEDNESDAY

24 FRAPPACHATA

2 Parts Iced Coffee 1 Part RUMCHATA Ice Combine with ice in a blender and blend until smooth. Serve in a pint glass.

RUMCHATA ON THE ROCKS

1 part RUMCHATA 1 part key lime juice 1/3 part Trader Tiki's 3 parts RUMCHATA Orgeat 1 part cognac 4 parts crushed ice Combine over ice in a rocks Combine all ingredients in a glass. blender until smooth. Pour into a collins glass; garnish with a key lime slice and crumbled graham crackers.

FRENCH DELIGHT

ROOT BEER FLOAT

ALMOND

1 part RUMCHATA COCOCHATA 1 part root beer 1 part RUMCHATA Combine over ice in a tall 1 part coconut rum glass. We recommend you 2 parts root beer use A&W or Dad's root Serve over ice in a tall glass. beer as some brands will curdle the cream in RumChata.

COCONUT MACAROON

1 part RUMCHATA 1 part Malibu RUMCHATA 1 part Kahlua Pack a rocks glass with 1 part cream ice and fill with RumChata. Shake with ice and pour into a rocks glass.

DIRTY MONKEY

2 parts RUMCHATA 1 part banana liqueur Shake and pour over ice.

Jake’s Day

CINNAMON CRUNCH CEREAL

LOOPY FRUITS SHOOTER

29 RASPBERRY 30 LADY FINGER MARTINI

3 parts RUMCHATA LEMON CAKE 1/2 part Raspberry 3 parts RUMCHATA 3 parts RUMCHATA 3 parts RUMCHATA Vodka 1 part Lemoncello 1 part Raspberry Vodka 1/4 part Caramel Vodka 1 part vanilla vodka Shake with ice and pour 1 part Orange Vodka Shake with ice and strain 1/4 part Espresso into rocks glass. Dash Caramel vodka into a shot glass. Garnish Vodka with a piece of Cinnamon Shake with ice and strain 1/4 part Chocolate into a shot glass. Toast Crunch cereal. Liqueur Combine into a martini glass and enjoy.

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AUGUST 2013 tanqueray.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

1 TANQUERAY & TONIC 1 1/4 oz. TANQUERAY®

FRIDAY TANQUERAY GIN & JUICE

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

2 oz. fresh orange and pineapple juice ® TANQUERAY® LONDON DRY GIN. Splash TANQUERAY LONDON Throw in tonic and swipe DRY GIN in shaker, add fresh orange and pineapple juice. lime round rim & dunk. Fill with ice, shake and strain. What a pair! Squeeze some lime and dunk.

3 oz. Tonic Add ice 2/3 up glass. Splash

PERFECT TEN MARTINI

FRENCH 75

5 BASIL SMASH 6 TANQUERAY SUMMER FIZZ 7

1 1/4 oz. TANQUERAY®

1 1/2 oz. TANQUERAY®

1 1/4 oz. TANQUERAY®

TANQUERAY RICKEY

LONDON DRY GIN

1 1/4 oz. TANQUERAY® 1/2 oz. simple syrup 1 1/4 oz. Splash 3/4 oz. lemon juice LONDON DRY GIN 1/2 oz. simple syrup Fresh lemon TANQUERAY 1 oz. lime juice 3/4 oz. simple syrup 1/2 oz. lemon juice 8 fresh raspberries No.TEN® GIN Fill in a Hi ball glass with cubed ice. 5 oz. soda water 12 large basil top with In shaker, pile rocks & Squeeze half a lemon into a shaker, Built in a highball glass, leaves champagne add fresh raspberries. Pour shake. Switch up to chilled Shake and strain into a stir, top with soda water. Shake very hard, strain martini glass. Twist grape- coupe or champagne glass into cubed ice filled rocks TANQUERAY® LONDON DRY GIN, Drag to mix and garnish add sugar syrup. Add ice then fruit round top & drop. with a lime wedge. and top with champagne. glass. Garnish with nice shake hard to break up the raspberries. Strain and top with newly looking basil sprig.

SOUTHSIDE

LONDON DRY GIN

11 TOM NICHOL 12

1 1/4 oz. TANQUERAY No.TEN® GIN LONDON DRY GIN 1/4 oz. fresh grapefruit 1/2 oz. lime juice juice 1/2 oz. simple syrup 1/4 oz. fresh orange juice 2 sprigs of mint 1/4 oz. fresh lime juice soda 1/4 oz. fresh lemon juice Muddle one mint sprig with 1/2 oz. chamomile lime & simple syrup. Add simple syrup Tanqueray, shake well. Pour in a shaker filled with ice, add all glass over crushed ice and stir In juices, syrup and TANQUERAY until the outside of the glass No. TEN® GIN. Shake vigorously frosts. Top with soda and and strain into a pre-chilled martini glass. garnish with sprig of mint.

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

Full Moon

WHITE LADY

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

AVIATION

IMPROVED BRONX

3/4 oz. TANQUERAY No.TEN® GIN 1 dash Angostura bitters 1 dash orange bitters 1/4 oz. dry vermouth 1/4 oz. sweet vermouth 1/2 oz. fresh tangerine juice In a shaker, combine all ingredients with ice , and strain into a pre-chilled martini glass. Garnish with an orange peel.

1 oz. 3/4 oz. 3/4 oz. 3 1

tonic water simple syrup lime juice slices cucumber slice cucumber peel

MAJOR BAILEY

Garnish with a cucumber peel.

GREYHOUND

1 1/4 oz. TANQUERAY®

1 1/2 oz. TANQUERAY®

MARTINEZ

BRAMBLE

1 1/2 oz. TANQUERAY®

LONDON DRY GIN

1/4 oz. TANQUERAY®

LONDON DRY GIN

TEN BRONX

1 1/4 oz. TANQUERAY®

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least 10 seconds. Strain into a chilled glass.

LONDON DRY GIN

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

Sip slow & let the ice spin. Stack rocks to the rim Drop TANQUERAY® LONDON DRY GIN. Wring a lime wedge. Swirl till the juniper jumps.

THE LONDON DRY

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

2-4 dashes vermouth Pour vermouth over ice in a mixing glass. Strain the vermouth from the ice. Pour Tanqueray® London Dry Gin over the ice and stir, strain into a chilled martini glass and garnish with an olive.

FITTY FITTY

1 oz. TANQUERAY

LONDON DRY GIN

2 dashes Worcestershire sauce dash hot pepper sauce 4 dashes red pepper sauce pinch salt, black & white pepper In a shaker half filled with ice, squeeze half fresh lemon add TANQUERAY® LONDON DRY, 2 1/2 oz. tomato juice lemon or lime juice and sweet & sour mix. Shake well. Strain into Collins glass filled with ice. And add club soda.

GIN MADRAS

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

2 oz. cranberry juice 3 oz. Cranberry 2 oz. orange juice Juice 1 orange slice 1 wedge Lime In a shaker half filled with Add cranberry juice to ice add TANQUERAY® LONDON RANGPUR® GIN and stir. DRY GIN , cranberry juice and Serve over ice and garnish orange juice. Shake well and with a lime wedge. strain into highball glass filled with ice. Garnish with an orange slice. RANGPUR® GIN

1 1/4 oz. TANQUERAY®

1 oz. lemon or lime juice 1 tsp. sweet & sour mix 1 splash club soda

29 RANGPUR CRAN

1/2 oz. fresh lemon juice 1 1/4 oz. TANQUERAY® 2 tsp. raspberry syrup LONDON DRY GIN 3 oz. Pink Grapefruit 1 egg white 1 splash ginger ale juice ice cubes 1 lime wedge 1 small pinch salt Shake and fine strain into a Combine first four ingredients In a highball glass with ice, ® LONDON DRY in a shaker and shake without TANQUERAY add cocktail glass or highball. ice for 10 seconds. Add ice GIN and ginger ale. Garnish Garnish with grapefruit and shake vigorously for at with a lime wedge. zest. LONDON DRY GIN

22 TOM COLLINS 23 RED SNAPPER 24

LONDON DRY GIN

TANQUERAY AND GINGER

1 1/4 oz. TANQUERAY No.TEN® GIN 1/2 oz. lime juice 1/2 oz. agave nectar In a shaker, combine

TANQUERAY ON THE ROCKS

1 oz. TANQUERAY No.TEN® GIN 1 oz. Vermouth 3/4 oz. lemon juice 1 Dash Angostura 3/4 oz. simple syrup Orange Bitters 1/4 oz. Crème de Mure TANQUERAY No. TEN® GIN with Stir until very cold and Built all except Mure into lime juice and agave nectar. strain into chilled cocktail crushed ice filled rocks Fill with ice and shake glass. Garnish with a lemon glass. Drizzle Mure around vigorously. Strain into a twist. inner rim. Garnish with pre-chilled martini glass. lemon wedge and Garnish with lime wedges. blackberry.

1 1/4 oz. TANQUERAY®

THE CLOVER CLUB

1 oz. TANQUERAY No.TEN® GIN 3/4 oz. Campari 3/4 oz. Italian sweet vermouth Combine all ingredients over ice in a rocks glass and stir. Garnish with a grapefruit peel.

14 TANQUERAY 15 TEN FRESH 16

3/4 oz. Tanqueray No.TEN® Gin 1/2 oz. lime cordial LONDON DRY GIN 1/4 oz. Italian 1 dash Angostura Stack a shaker with rocks. 3/4 oz. lemon juice vermouth Bitters Pour TANQUERAY® LONDON 3/4 oz. simple syrup 2 dashes Maraschino 1 dash Orange Bitters DRY GIN. Add the lime cordial. 8 mint leaves 1 dash Angostura 1/4 oz. Dry Vermouth Shake it till cold. Grab a Shake and strain into Bitters 1/4 oz. sweet vermouth chilled cocktail glass or Place cucumber slices at the crush ice filled tumbler. Stir and strain into a chilled 1/2 oz. tangerine juice tumbler with rocks. Fine bottom of a Collins glass. Add Garnish with mint sprig cocktail glass. Garnish with Shake and strain into a strain, twist, squeeze and TANQUERAY® LONDON DRY GIN, and short straws. a thin lemon twist. martini glass. Garnish dunk with lime. simple syrup and lime juice. with an orange peel. Add ice and top with tonic. LONDON DRY GIN

opened soda, garnish with lemon wedge and a few raspberries.

1 oz. TANQUERAY 1/4 oz. TANQUERAY® No.TEN® GIN LONDON DRY GIN 1/4 oz. Maraschino 3/4 oz. fresh lemon Liqueur juice 1/4 oz. Lemon Juice 3/4 oz. simple syrup dash Crème de violet Shake hard and fine strain Pour each ingredient into into chilled cocktail glass. a mixing glass. Shake with (Egg white optional). If ice in a Boston shaker. using egg white, dry shake Strain into a pre-chilled all, fine strain into chilled cocktail glass. Garnish cocktail glass. with a lemon peel.

18 CUCUMBER 19 GIMLET

GIMLET

NEGRONI

SATURDAY

Combine all ingredients in a mixing glass, roll to mix. Strain into a collins glass. Garnish with a lemon wheel and celery stalk.

SPARKLING BEES KNEES

1 oz. TANQUERAY®

LONDON DRY GIN

1 oz. champagne 1/2 oz. Lemon Juice 3/4 oz. honey Build in a flute. Stir honey until incorporated. Top with champagne and add lemon peel garnish.

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

Satisfies both purists and perfectionists.

Crafted with the same care as Patrón tequilas, Patrón Citrónge is a fresh, all-natural orange liqueur that enhances the flavor of premium cocktails.

SEPTEMBER 2013 patrontequila.com

SUNDAY

MONDAY TUESDAY

1 CITRÓNGE SPARK 2

1 oz. PATRÓN CITRÓNGE 1 oz. dry sparkling SILVER BELLS wine 1/2 oz. PATRÓN 1 oz. pomegranate CITRÓNGE juice 1 oz. Patrón Silver splash orange bitters 1 1/2 oz. lime juice splash dry sparkling Pour PATRÓN CITRÓNGE with bitters into shaker over white wine Combine all ingredients ice. Shake and strain into flute. Top off with dry sparkling in a coupe glass. wine and pomegranate juice. Garnish with orange twist. Labor Day

SKINNY MARGARITA

1/2 oz. PATRÓN 1/2 oz. PATRÓN CITRÓNGE CITRÓNGE 1 1/2 oz. Patrón Silver 1/2 oz. Pyrat XO 1 1/2 oz. fresh sweet and Reserve Rum sour mix 2 oz. Patrón XO Combine ingredients in a Cafe Dark Cocoa cocktail shaker with ice. Shake with ice. Strain into Shake and serve straight a sugar-rimmed martini up or on the rocks. Salted glass. rim optional. Garnish with a lime wedge.

THURSDAY

3 CITRÓNGE 4 CITRÓNGE COSMO 5 CAFE CREAM

1 oz. PATRÓN CITRÓNGE 1 1/2 oz. PATRÓN 1/2 oz. Patrón XO Cafe CITRÓNGE 1/2 oz. white creme tonic water de cacao Fill a highball glass with ice 1/2 oz. half and half and PATRÓN CITRÓNGE. cocoa powder Fill with tonic. Garnish with Rim a glass with cocoa. orange slice. Fill glass with ice. Pour all ingredients. Garnish with lemon twist.

C&T

9 ELYSIUM 10

SWEET DARKNESS

WEDNESDAY

1/2 oz. PATRÓN CITRÓNGE 3/4 oz. Patrón Reposado 3/4 oz. orange port Add all ingredients into a pint glass. Gently swirl until blended. Pour into classic cocktail glass. Garnish with candied orange peel twist. Lachlan’s Day

1 1/2 oz. PATRÓN CITRÓNGE 1 oz. cranberry juice 1 lime squeeze 1 lemon squeeze Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with orange twist. Full Moon

11 GINGER 12 MARGARITA

FLOR DE JEREZ

1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Añejo 1/4 oz. dry vermouth 1/2 oz. semi-dry sherry 2 dashes bitters In a mixing glass combine all ingredients with ice. Stir well. Strain into rocks glass. Garnish with flamed orange peel.

FRIDAY

6 SWEET ORANGE 7

1/4 oz. PATRÓN CITRÓNGE 1 oz. PATRÓN 1/2 oz. Pyrat XO CITRÓNGE Reserve Rum 1/2 oz. lime juice 1/2 oz. cognac 1 1/2 oz. pomegranate 1 oz. fresh sweet and juice sour mix Shake well with ice. Strain Rim glass with superfine into a rocks glass. Garnish sugar. Shake all ingredients with chili flakes. with ice. Strain and serve over ice. Garnish with lemon twist.

THE CRYSTAL

LOVE DOCTOR

13 ORANGE TEA 14

1 oz. PATRÓN 1/2 oz. PATRÓN CITRÓNGE CITRÓNGE 1 oz. elderflower 1 1/2 oz. Patrón Silver liqueur fresh ginger 1/2 oz. red passion dash bitters liqueur 1 lime (juiced) 1 oz. fresh squeezed 2 tbsp. honey lemon juice Muddle lime juice and fresh Shake ingredients over ice. ginger in a mixing glass. Add remaining ingredients. Strain into a cold sugarrimmed martini glass. Fill with ice and doubleGarnish with lemon twist. strain into a chilled glass. Garnish with lime wedge.

15 WATERMELON 16 UP IN FLAMES 17 TRADEWINDS 18 STRAWBERRIES 19 RED HOOD 20 FUEGO SPICE

3/4 oz. PATRÓN 3/4 oz. PATRÓN CITRÓNGE 1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver CITRÓNGE 1 1/2 oz. Patrón 3/4 oz. fresh lime juice 1 oz. Patrón Silver Reposado 1/2 oz. simple syrup fresh grapefruit juice 3/4 oz. fresh lime juice 1/8 tsp. Arbole chile splash club soda 1/4 oz. agave syrup 1/8 tsp. salt Pour Patrón Silver and 2 drops yucateca cucumber slices PATRÓN CITRÓNGE over (hot sauce) cilantro ice. Fill with grapefruit In a mixing glass, muddle cucumber 4 chunks watermelon juice. Add splash of club In a mixing glass, muddle watermelon slices, cilantro, Arbol chile, salt, soda. Garnish with lime with 2 drops yucateca. Combine the and lime juice. Add ice. Combine rest of the ingredients and ice. Shake rest of ingredients. Shake gently and lemon slices. and strain into chilled martini glass.

PATRÓN GRAPEFRUIT

Garnish with watermelon cubes.

CHERRY PRIMO 22 MARGARITA

1/2 oz. PATRÓN 1 oz. PATRÓN CITRÓNGE CITRÓNGE 1 1/2 oz. Patrón Reposado 1 1/2 oz. Ultimat Vodka infused with burnt 2 muddled orange strawberries 1 oz. East India sherry 1/2 jalapeno 1/2 oz. Italian sweet 1 tsp. red peppers vermouth 1/2 squeezed lime dash orange bitters dash ginger liqueur

Combine all ingredients in a 1 1/2 oz. pomegranate mixing glass filled with ice. juice Stir until well chilled. Strain Add ingredients into a shaker. Shake well with ice. Strain into chilled martini into chilled cocktail glass. and serve. Garnish with cucumber Garnish with orange twist. glass. Garnish with strawberry and slice. jalapeno.

23 POLSKA-POLITANO 24 PINEAPPLE MARTINI 25 PERFECT 26

PRICKLY AGAVE

3/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Reposado 2 oz. fresh cherry juice 1 oz. simple syrup 1 oz. fresh lime juice Combine ingredients in an ice-filled mixing glass. Shake and strain into chilled glass. Garnish with lime wheel.

1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1/2 oz. mango-flavored rum 1 oz. prickly pear puree 1 1/2 oz. fresh sweet and sour mix Shake all ingredients with ice. Serve straight up or on the rocks. Garnish with a lemon wheel and mint sprig.

1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Reposado 1/2 oz. pomegranate syrup 1 each lime & lemon squeeze 1/4 oz. simple syrup Combine ingredients in mixing glass with ice. Shake vigorously and strain into martini glass. Garnish with berries or orange slice.

1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Silver 1 oz. watermelon schnapps 3 oz. energy drink champagne In a mixing tin half-filled with ice, combine Patrón Silver, PATRÓN CITRÓNGE, and watermelon schnapps. Chill. Strain into champagne glass. Add energy drink & champagne. Garnish with cherry.

PATRÓN 29 PATRON 30 MELON FIZZ SANGRITA TINI

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3/4 oz. PATRÓN CITRÓNGE 2 oz. Ultimat Vodka 3/4 oz. lime juice 1 bar spoon raspberry preserves Combine all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into chilled coupe or martini glass. Garnish with lemon twist.

1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1 oz. lime juice 1 oz. pineapple juice dash agave syrup black pepper Combine all ingredients in mixing glass with ice. Mix and double-strain into martini glass. Garnish with pineapple wedge.

PATRÓN MARGARITA

SATURDAY

1 oz. PATRÓN CITRÓNGE 2 oz. Patrón Reposado 3/4 oz. raspberry puree 3/4 oz. fresh lime juice 1/2 oz. amber agave nectar 1/2 oz. pomegranate juice In a mixing glass build ingredients. Shake and strain into rocks glass. Garnish with lime wedge.

1 1/4 oz. PATRÓN CITRÓNGE 2 1/2 oz. sweet and sour mix cola Combine PATRÓN CITRÓNGE and sweet and sour mix in a mixing glass with ice. Shake vigorously. Strain into glass with ice. Top with cola. Garnish with lemon squeeze.

PRIMO MARGARITA

3/4 oz. PATRÓN CITRÓNGE 2 oz. Patrón Silver 1 oz. lime juice 2 oz. fresh lemon sour Combine ingredients in ice-filled mixing glass. Shake until well-blended. Strain into ice-filled goblet. Garnish with lime wedge.

27 PATRÓN 28 SILVER SQUEEZE

1/2 oz. PATRÓN CITRÓNGE PATRÓN STINGER 1 12 oz. Patrón Silver 1 1/4 oz. PATRÓN 1/4 oz. orange juice CITRÓNGE juice 1/2 lime sweet and sour 1 1/4 oz. Patrón Silver Build in rocks glass. mix Combine ingredients in mixing glass with ice. Shake well. Strain and serve in a martini glass. Garnish with lime wheel.

1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1/2 oz. Hpnotiq 1 oz. fresh sweet and sour mix 1 oz. white cranberry juice Shake ingredients with ice. Strain and serve straight up or on the rocks. Garnish by floating 4-5 blueberries on surface.

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

OCTOBER 2013 stgermain.fr

SUNDAY

MONDAY TUESDAY THE ST-GERMAIN COCKTAIL

WEDNESDAY

Our signature drink 1½ parts ST-GERMAIN 2 parts Brut Champagne or Dry Sparkling Wine 2 parts club soda Stir ingredients in a tall ice-filled collins glass, mixing completely. Think of Paris circa 1947. Garnish with a lemon twist.

MOJITO PARISIEN

1 part ST-GERMAIN 2 parts white light rum 1 part freshly squeezed lime juice 10 fresh mint leaves option add club soda (to taste)

Lightly muddle mint in Collins glass. Add other ingredients. Half fill glass with crushed ice and stir. Fill to brim with more crushed ice and stir again. Garnish with lime wedge.

THE MANZARITA

FRENCH GIMLET

1 part ST-GERMAIN 2 parts gin or vodka ½ part freshly squeezed lime juice Pour all ingredients into an ice-filled shaker and shake well. Strain into a coupe or Martini glass. Garnish with a lime twist.

rocks glass and garnish with a cinnamon stick. Variation: Substitute idyllic Mexican beach for cinnamon stick.

THE CAN-CAN MARTINI

Jack’s Day Columbus Day

created by Dominic Vegas, SF ¾ part ST-GERMAIN

1½ parts Sazerac Rye Whiskey ½ - 1 part ST-GERMAIN 1½ parts gin ¼ part simple syrup 2 parts vodka or gin ½ part Green ¾ part freshly ¼ part dry chartreuse squeezed vermouth or ½ part freshly lemon juice dry white wine squeezed 1 part freshly pressed Stir all ingredients with ice lime juice apple juice and fine strain into a chilled Shake all ingredients with (cloudy) martini glass. Garnish with ice and fine strain into a ¾ part champagne lemon or orange twist. chilled cocktail glass. Garnish Shake first 5 ingredients with ice, except for champagne, and strain into an ice- with a thinly sliced lime filled collins glass. Top with champagne, wheel.

and garnish with cubed apples.

PASTINACA

COOPER UNION 1 part ST-GERMAIN 1½ parts tequila blanco Created by Phil Ward ½ part ST-GERMAIN ½ part Del Maguey 2 parts Irish whiskey Mezcal dash orange bitters ½ part freshly rinse single squeezed malt scotch lime juice whiskey ¾ part freshly Rinse a rocks glass with squeezed grapefruit juice single malt scotch whiskey. Rim rocks glass with chili salt (a Pour remaining ingredients into ice filled shaker, stir until blend of sea salt, chili powder and a touch of cayenne pepper), cold, and strain into the rocks then fill glass with ice. Shake all glass. Garnish with a lemon ingredients with ice and strain peel. into glass.

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1 bottle Sauvignon blanc or dry ½ part ST-GERMAIN white wine 1½ parts gin 2 fresh peaches 3 parts tonic water 5-6 fresh strawberries Combine all ingredients in 6 fresh Raspberries a tall ice-filled collins glass 1 bunch fresh grapes and stir well. Garnish with Stir ingredients in a pitcher lime wedge. or carafe. Soak for 15 minutes (or longer if desired). Serve in an ice-filled glass. Full Moon

TRADITIONAL ELDERFASHIONED

Jose’s Day

½ part ST-GERMAIN 2 parts single malt or blended scotch ½ part Carpano Antica Vermouth 2 dashes Angostura Bitters Stir over ice and strain into a chilled coupe glass. Garnish with a Luxardo maraschino cherry or brandied cherry.

VPB DAIQUIRI SAKE BLOSSOM

1 part ST-GERMAIN 4 parts sake Pour ingredients into a sake carafe and heat or serve chilled. Garnish with a white orchid.

SATURDAY

1 part ST-GERMAIN 2 parts aged rum ¾ part freshly squeezed lime juice Shake all ingredients with ice and strain into a chilled coupe or Martini glass. Garnish with a lime wheel.

1 part 2 parts 5–6 ½-¾ part

ST-GERMAIN pisco green grapes freshly squeezed lime juice top club soda Muddle grapes in the base of a shaker. Add pisco, lime juice, ST-GERMAIN and ice. Shake vigorously, strain into an ice-filled collins glass and top with soda.

12 ST-GERMAIN SHANDY

1½ parts ST-GERMAIN 5 parts pilsner beer 2 lemon wedges Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two wedges (or half a lemon) and submerge into glass.

16 PRETTY RICKY 17 NOMAYO

18 THE 19 MONTPARNASSE

25 ROB COLLINS 26

1 part ST-GERMAIN 2 parts tequila blanco ½ part freshly squeezed lime juice 3-4 sour cherries top Club Soda Muddle the sour cherries in a shaker, and add remaining ingredients and ice. Shake and strain into an ice-filled Collins glass. Top with soda. Garnish with a sour cherry and a lime wedge or wheel.

¾ part 1½ parts ½ part ½ part

ST-GERMAIN gin or vodka Aperol freshly squeezed lime juice top float of champagnes Combine all ingredients in a shaker except the Champagne. Add ice and shake. Strain into a chilled coupe. Finish with a float of champagne and garnish with an orange peel.

1 part ST-GERMAIN 1 part Laird's Bonded Apple Brandy, Calvados or Clear Creek Apple Brandy 1 part sauvignon blanc Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish by floating a wafer-thin apple slice.

1 part ST-GERMAIN 2 parts gin or vodka ½ part ST-GERMAIN ¾ part freshly 1 part ST-GERMAIN LEFT BANK MARTINI 2 parts Calvados squeezed 1 part citroen vodka 1 part ST-GERMAIN ¾ part Antica Vermouth lemon juice ¼ part lemon juice 1½ parts gin or sweet vermouth top club soda top tonic or soda 1 part sauvignon ¼ part Applejack Bonded Shake first three ingredients water blanc or Applejack with ice and strain the Shake first three ingredients Stir all ingredients with ice dash Peychaud mixture into a collins glass with ice and strain into an and fine strain into a chilled Bitters over fresh ice. Top with ice-filled collins glass. Top martini glass. Garnish with Stir all ingredients and soda. Garnish with a lemon with tonic and stir well. a lime zest twist. strain into a champagne or orange twist and, if you Garnish with a lemon twist. coupe. Garnish with a wish, finish with a sour lemon twist. cherry on top.

THE LITTLE SPARROW

ST-TROPEZ

29 GRAND AUTUMN30

LE ROI ROBERT

created by Lynnette Marrero 1 cup ST-GERMAIN

ST-GERMAIN GIN & TONIC

½ part ST-GERMAIN top Sauvignon Blanc Pour ST-GERMAIN and chilled wine into a white wine glass, and stir lightly. Or very dry white or rosé wine

PEAR TREE MARTINI

FRIDAY

3 SANGRIA FLORA 4 CUZCO FIZZ 5

ST-GERMAIN KIR BLANC

1½ parts ST-GERMAIN 1 part ST-GERMAIN 1½ parts pear vodka 2 parts bourbon or ½ part freshly straight rye squeezed lime whiskey juice ½ part sweet 1 dash Angostura vermouth Bitters 2 dashes bitters Shake all ingredients with Pour ingredients into an ice and strain into a chilled ice-filled glass. Stir until Martini glass. Garnish with cold then strain into a a slice of D'Anjou and a coupe or martini glass. sprinkle of cinnamon or Garnish with a maraschino nutmeg. cherry (optional). Jamie’s Day

20 SUMMER RYE 21 THE GYPSY 22 Created by Willy Shine ¾ part ST-GERMAIN

1 part ST-GERMAIN ½ part ST-GERMAIN 2 parts tequila blanco 2 parts bourbon or ¾ part freshly straight rye squeezed lime whiskey juice 2 dashes Angostura Shake all ingredients with Bitters ice and strain into an iceStir ingredients in an old filled rocks glass (salted rim optional). Garnish with fashioned glass, add ice and stir again. Add an orange lime wedge. twist.

14 PARIS MANHATTAN15

¾ part ST-GERMAIN 2 parts tequila blanco ST-HONORÉ 75 1 part ST-GERMAIN 1 ½ parts pressed apple ¼ part freshly juice squeezed dash ground lemon juice cinnamon top champagne 3–4 wedges Pour first two ingredients fresh lemon Muddle lemon wedges and into chilled fluted glass. cinnamon in a mixing glass. Add Top with champagne. remaining ingredients and shake Garnish with lemon twist. with ice. Strain into a ice-filled

ST-RITA

THURSDAY

1 part ST-GERMAIN 2 parts rye whiskey ¾ part freshly squeezed lime juice top ginger beer 2 dashes Angostura Bitters Shake first three ingredients in an ice filled shaker and strain into an ice filled collins glass. Top with ginger beer & 2 dashes of Angostura Bitters to garnish.

LA ROSETTE

½ part ST-GERMAIN top Brut Rosé Pour ingredients into a chilled fluted glass and stir lightly. Float half a strawberry as a garnish.

Halloween

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

NOVEMBER 2013 www.grandeabsente.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY AMOUREUSE

2 oz. ABSENTE ABSINTHE REFINED 1 oz. Black Currant Liqueur 1 oz. Mandarin or orange juice 1 oz. Absente La Créme Place all ingredients in a blender with ice for 30 seconds and serve in an ice-cold glass.

AFTER HOURS

DRIFT

ABSENTE HOPPER

ARBIE’S ¼ oz. GRANDE ABSENTE FRENCH KISS

SUNDAY MORNING 1 oz. ABSENTE 1 oz. ABSENTE 2 oz. ABSENTE ABSINTHE ABSINTHE ABSINTHE ABSINTHE REFINED ORIGINALE REFINED REFINED 1 oz. Frangelico ¼ oz. green crème 1 ½ oz. Rhum 1 oz. peppermint 1 oz. cognac de menthe Barbancourt schnapps 1 oz. hot coffee ¾ oz. white crème White 1 oz. green crème de 1 tsp. Absente La de cacao 1 ½ oz. Bailey’s Irish menthe Créme ¾ oz. Absente Cream Stir well with ice and serve Layer and serve in a glass La Créme Shake with ice and strain mug- garnish with grated in a rocks glass. into a martini glass. Garnish Shake all ingredients with hazelnuts. ice, strain into a cocktail with chocolate, if desired. glass, and serve. Pam’s Day Full Moon Election Day

ABSENTE WITHOUT LEAVE

4TH ESTATE COCKTAIL

4 dashes GRANDE ½ oz. ABSENTE ABSENTE ABSINTHE ABSINTHE REFINED ORIGINALE ½ oz. Bailey’s 1/3 oz. French Irish Cream vermouth ½ oz. Opal Nera 1/3 oz. Italian Black Sambuca vermouth Layer ingredients carefully 1/3 oz. Magellan by pouring slowly over the Blue Gin back of a spoon into a shot Layer in a shot glass. glass. Veterans Day Johnny’s Day

NORTH STAR

UNCLE CAESAR

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Chambord Liqueur 4 oz. cranberry juice Shake well with ice and serve cold.

17 HEMINGWAY 18

½ oz. ABSENTE ABSINTHE REFINED 1 ½ oz. quality Kirschwasser 1 oz. white crème de cacao 1 oz. Absente La Créme

Add all ingredients into a mixing glass. Shake over ice and strain into a rocks glass filled with ice. Garnish with a Star Anise, brandied cherry, and grated nutmeg.

REVOLUTION

1 shot ABSENTE ABSINTHE REFINED 1 shot Chambord Raspberry Liqueur ½ shot Fraise ½ shot Crème de Cassis Dash cranberry juice Serve in a martini glass with a sugared rim.

1 oz. ABSENTE ABSINTHE REFINED 1 oz. crème de menthe 1 oz. Jack Daniels 3 oz. crushed ice Mix together with crushed ice in a glass and garnish with mint leaves.

Bill’s Day

HOTSHOT

1 oz. ABSENTE ABSINTHE REFINED 1 oz. Mandarin Vodka 1 oz. Absente La Créme 3 oz. Hot Coffee Layer and serve in a mug, topped with whipped cream and cinnamon.

THE GREEN FAIRY CABARET

¾ oz. ABSENTE ABSINTHE 1 oz. ABSINTHE REFINED ORDINAIRE ½ oz. Jack Daniels 1 oz. Lime Juice Private Stock Ice a shot glass, shake until ½ oz. Johnny Walker frosted, and pour. Black ¼ oz. Jean-Marc XO Vodka Serve as a shot.

THE FIREFLY

15 NAUGHTY ELF

ZELDA

GREEN SILK

16 CHANTAGE

1 oz. M.P. ROUX'S 2 oz. ABSENTE 1 oz. ABSENTE 2 oz. M.P. ROUX'S SUPREME ABSINTHE ABSINTHE SUPREME ABSINTHE REFINED REFINED ABSINTHE 4 oz. Champagne 1 oz. white crème 1 oz. orange juice 1 oz. Rose Champagne 1 Floating Mint de menthe 1 oz. pomegranate 1 oz. Rinquinquin Leaf, if desired 1 oz. peppermint juice (peach wine) Stir and serve in a schnapps Shake on ice and serve in a Shake well with cubed ice Shake with ice and serve in champagne flute - garnish and serve in a martini champagne glass. if desired. a martini glass. glass.

APPLE FAIRY

2/3 oz. ABSENTE ABSINTHE REFINED 2/3 oz. Apple Vodka sparkling apple cider Pour in glass and fill the remainder with sparkling apple cider.

Anne’s Day

21 THE MARILYN 22

DEATH BY SANTA

1 oz. ABSENTE ABSINTHE REFINED 1 oz. strawberry liqueur ½ oz. lime juice soda water Serve over crushed ice and garnish as desired. Top off with soda water.

25 RAINY NIGHT 26 TRADITIONAL 27

1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. orange-infused GREEN PEPPER vodka 1 oz. ABSENTE 1 oz. Hiram Walker Black ABSINTHE Raspberry Liqueur REFINED 1 oz. Champagne 4 oz. Dr. Pepper Combine Absente, vodka, Serve over cubed ice. and Black Raspberry Liqueur in a cocktail shaker. Shake thoroughly over ice. Strain into a chilled cocktail glass. Top with champagne and garnish with a raspberry.

28 ABSENTE MOJITO29 CRAZY CRUSTA 30

2 oz. ABSENTE ABSINTHE REFINED FOUR HORSEMEN 3 oz. Cold Water 2 oz. ABSENTE 1 sugar cube ABSINTHE 1. Pour ABSENTE ABSINTHE REFINED REFINED into a glass. Place an 1 oz. Opal Bianca Absinthe spoon across the top White Sambuca of your glass. Position a sugar 1 oz. Rhum Barbancourt cube on top of the spoon. 5 Star, Aged 8 Years 2. Dissolve the sugar cube with 1 oz. Cointreau cold water with a slow drip. 3.The water will become cloudy. Shake on ice and serve in a It is called the “Louche”. martini glass.

1 oz. ABSENTE RED PEPPAR ABSINTHE CHERRY TOMATO 2 oz. ABSENTE REFINED 2 oz. ABSENTE ABSINTHE ½ oz. simple syrup ABSINTHE REFINED 2 oz. Rhum Barbancourt REFINED 1 oz. Absolut Peppar 3 Star, Aged 4 Years 4 oz. V8 Tomato Juice Vodka ½ oz. Cointreau 1 squeezed lime 4 oz. tomato juice 8 mint leaves Shake and serve in a cocktail Shake well with ice and glass. Garnish with a lime. Put ingredients in a blender serve in a tall glass with a for 20 seconds and serve lime and a celery stalk. in an ice cold highball glass. 4.Stir with the Absinthe spoon Foster’s Day and enjoy. Liane’s Day

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¼ oz. ABSENTE ABSINTHE REFINED ¼ oz. crème de cacao ¼ oz. Frangelico ½ oz. Godiva Liqueur Mix all ingredients in a shaker with ice, strain into a martini glass.

19 JACK FROST

SATURDAY

Thanksgiving

2 oz. ABSENTE ABSINTHE REFINED fresh mint leaves fresh lime simple syrup soda water or seltzer Muddle 2 lime wedges and freshly chopped mint in a highball glass. Add ice, ABSENTE ABSINTHE REFINED, a splash of simple syrup, and top it off with soda water or seltzer. Add a few mint leaves for garnish.

1 tsp. ABSENTE ABSINTHE REFINED 2 oz. Rhum Barbancourt White ½ oz. lime juice 1 tbs. sugar lime slices Line glass rim with lime and sugar; mix all liquid. Shake and pour over ice then garnish with additional limes.

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

DECEMBER 2013 opalnera.com

SUNDAY

MONDAY TUESDAY

1 SICILIAN MARTINI

2 OPAL SAPPHIRE

WEDNESDAY

3 IRISH ITALIAN

4 O'BUCA

1/2 tsp. OPAL NERA 1 oz. OPAL NERA 1 oz. OPAL NERA 1 oz. OPAL NERA 2 oz. vodka club soda 3 oz. orange juice 1 oz. Irish cream Stir with ice and strain. Fill with ice. Garnish with Mix. Serve on the rocks or 3 oz. white wine Garnish with lemon peel. lemon peel. Serve in a tall straight up. Pour into tall glass over Serve on the rocks. glass on the rocks. ice.

Full Moon

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

ECLIPSE

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

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

OPAL CAFFE

10 2 oz. OPAL NERA top off with cola splash lemon juice Pour ingredients into a tall glass over ice. Garnish with lemon wheel and mint leaves.

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

Lynn’s Day

MOTOR OIL

OPAL DRAM

BLACK PHOENIX

2 oz. OPAL NERA 1 oz. Rhum BLACK MAGIC Barbancourt White Fill a chilled shot glass splash fresh lemon with chilled OPAL NERA. juice Serve over ice. Garnish with mint leaves and a lemon peel.

UFO

1/2 oz. OPAL NERA 1 oz. white creme de cacao Mix. Serve on the rocks.

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

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

OREO

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

7 SICILIAN MARTINI

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

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

TEXAS TEA

VOLCANO

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

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

24 NERA HOLIDAY 25

1 oz. OPAL NERA 1 oz. OPAL NERA 1 1/4 oz. OPAL NERA 1 oz. Tuaca 1 oz. Drambuie Served up with a twist of Serve straight up in a tulip Serve on the rocks. lemon. glass.

6 ROMAN CANDLE

BLACK TIE

Julie’s Day

23 BLACK GOLD

SATURDAY

OPAL NERA & COLA

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

FRIDAY

Jackie’s Day

9 FROZEN OPAL

THURSDAY

20 "8" BALL

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

21 NERA-NAC 1/4 oz. OPAL NERA 1 1/4 oz. cognac 1 1/4 oz. cream Shake with ice. Serve up.

OPAL NERA cranberry juice orange juice lemon juice OPAL FIZZ CHIMNEY SWEEP sliced lemon 1 1/4 oz. OPAL NERA and orange dry champagne 1 1/4 oz. OPAL NERA 3 oz. egg nog 1 ltr. club soda In a rocks glass with ice. Mix. Serve in a cup. Combine OPAL NERA, Fill with dry champagne. cranberry, orange, and lemon juices. Chill. When serving pour into bowl. Add soda. Float slices. Christmas Day

First Day of Winter

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

OPAL NERA & COLA

2 oz. OPAL NERA top with cola splash lemon juice Pour ingredients into a tall glass over ice. Garnish with lemon wheel and mint leaves. Amy’s Day New Year’s Eve

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