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T +44 (0)20 7814 9922 27 F +44 (0)20 7814 9024

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TM

For more information regarding this file, please contact the Production Team at: Design Bridge Limited International Branding Agency 18 Clerkenwell Close London EC1R 0QN United Kingdom www.designbridge.com

ARTWORK VERSION NUMBER:

2

PROJECT DETAILS CLIENT NAME:

DIAGEO

JOB NUMBER:

TNQLIFE

DESCRIPTION

TANQUERAY No.10 MYK

DATE:

01.06.16

ORIGINATOR:

BW/MD

PLEASE REFER TO THE GUILDELINES FOR THE CORRECT USE OF THESE GRAPHICS

PROJECT MANAGER: TW PRINT PROCESS:

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COLOUR USAGE

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200mm - DO NOT SCALE THIS MEDIA BOX

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CUTTER GUIDE:

November 2019

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SIGN-OFF

LEAD DESIGNER MASTER ELEMENTS CORRECT

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COLOURS CORRECT LAYOUT CORRECT FINISHES CHECKED AND CORRECT

CLIENT SERVICE COPY CORRECT

NECESSARY ™ AND ® MARKS PRESENT CLIENT AMENDS ADDRESSED

Signed

PROJECT MANAGER MEDIA BAR DETAILS CORRECT AND UPDATED FPO COPY INDICATED WHERE NECESSARY CUTTER CORRECT COLOUR SWATCHES CORRECT FINISHES CHECKED AND CORRECT ARTWORK FULFILS BRIEF

June 2019

December 2019

Signed

PRODUCTION MANAGER SEPARATIONS CORRECT

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LAYERS CORRECT Sat FINISH PLATES CORRECT 1 Signed

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specialist. Whilst every effort is made to ensure the accuracy of 15the text in this artwork, Design Bridge cannot accept

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Important Notice Fonts will not be supplied with this artwork. The client or the client’s third party supplier is responsible for ensuring that it has obtained all fonts and necessary licences. All special colours specified are from the Pantone matching system unless otherwise stated. The colours on this printout are not accurate and are intended to be used as a guide only, do not use for matching purposes unless otherwise stated. This artwork file is repro ready, but does not contain important information such as trap/grip/choke etc, these need to be applied by a reprographics responsibility for any errors or omissions. © Design Bridge 2016.

All intellectual property reserved. Pending payment of full contract price. See terms and conditions.

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VOL 100, NO. 4 PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ART DIRECTOR: James George, G Squared Studios, EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader, FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone, HUMOR EDITOR: Hymie Lipshitz, ADVERTISING DIRECTOR: Jackie Foley (772)999-3994, bartender.com/mixologist.com, e-mail: info@bartender.com, FACEBOOK: bartendermag, TWITTER: twitter.com/barmag, PINTEREST: pinterest.com/bartendermag, BLOG: bartendermagazine.wordpress.com, TUMBLR: barmag.tumblr.com, INSTAGRAM: bartendermagazine, MARKETING ASSISTANT: Olivia Lipp, SOCIAL MEDIA: Catie Gibbons, SPECIAL CONSULTANTS: Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 readers and subscribers. EDITORIAL CONTRIBUTIONS: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing.: BARTENDER® Foundation, BARTENDER , BARTENDER® University, B.R.A.T.S., Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign.

Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 691302, Vero Beach, FL 32969. Copyright 2018/2019, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

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January 2019 PATRONTEQUILA.COM

Sunday

Monday

Tuesday

Wednesday Thursday PATRÓN 3 1 2 PERFECT MARGARITA

JALISICO MULE

2 oz. Patrón Reposado 3 oz. Ginger beer .5 oz. Lime juice Combine Patrón Silver and lime juice in chilled mule mug filled with crushed ice. Top with ginger beer and stir. Garnish with a lime wedge and candied ginger.

7

6

CORALINA MARGARITA

1.75 oz. Patrón Reposado .75 oz. Patrón Citrónge Orange 1 oz. Fresh lime juice .75 oz. Simple syrup .5 oz. Red Wine (Mexican / other) Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup & lime juice in shaker; add ice & shake. Strain into chilled coupe rimmed with sugar-salt rim.* Carefully float red wine on the surface of the cocktail.

13

CORTEZ

1 oz. Patrón Reposado 5 oz. German Riesling (Late harvest) Combine Patrón Reposado (ice-cold from freezer) with the well-chilled wine. Do not add any ice. Stir and serve in a white wine glass. Garnish with an olive and the expressed zest of lemon.

BRIGHT EYED & BUSHY TAILED

14

1.5 oz. Patrón Añejo .75 oz. Fresh lemon juice 1.5 oz. Patrón Reposado .75 oz. Simple syrup .5 oz. St. Germain 1 oz. Carrot juice .75 oz. Cranberry juice 4 1-inch chunks of celery .5 oz. Lemon juice In bottom of mixing glass, Combine ingredients in an muddle celery & simple syrup. ice-filled highball glass.

Add Patrón Añejo, lemon & Stir to combine. carrot juice. Shake vigorously Garnish with sprig of fresh mint. with ice & strain onto fresh ice Caitlin’s Day in a double old fashioned glass.

SANTA MARIA

GOLD RINGS

20 HOTEL

2 oz. Patrón Añejo .75 oz. Fresh lemon juice .75 oz. Honey syrup* Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old fashioned glass.

Garnish with a lemon twist. * Combine equal parts honey and warm water, stir to combine, and allow to chill.

27

21

NATIONAL SPECIAL

.75 oz. Patrón Añejo .5 oz. Patrón Citrónge Mango .75 oz. each Pyrat Rum & Lime juice .5 oz. Simple syrup 4 pieces Pineapple chunks Muddle pineapple inside shaker. Add rest of ingredients & shake with crushed ice until chilled. Fine strain into coupe.

Garnish lime wedge & cherry.

MLK Jr. Day

1.5 oz. Patrón Extra Añejo .75 oz. Dry vermouth .75 oz. Pineapple juice Combine all ingredients in a cocktail shaker. Shake with ice and strain into a chilled coupe glass. Garnish with a dehydrated pineapple slice.

Place cucumber in collins glass with fresh lime juice. Gently press cucumber with a muddler. Add remaining ingredients & fill glass with crushed ice. Use swizzle stick or bar spoon to swizzle gently twirl the spoon between the palms of your hands—until a frost forms on the outside of the glass.

Top with additional ice if needed.

Garnish with a sprig of mint.

MILE HIGH MARGARITA

1 oz. Patrón Extra Añejo 1 oz. Carpano Antica .5 oz. Campari .5 oz. Aperol 2 dashes Chocolate Bitters Add all ingredients to mixing glass. Add ice. Stir and strain into martini glass.

David & Stephen’s Day

15

1.5 oz. Patrón Añejo 1 oz. Patrón Citrónge Mango .5 oz. Lime juice .5 oz. Pineapple juice + Splash Ancho Reyes Verde

1.5 oz. Patrón Reposado 1 oz. Fresh lime juice 1 oz. Ginger beer .25 oz. Cassis de Bordeaux + Lime wedge for garnish Combine all ingredients except ginger beer in a cocktail shaker and shake with ice to chill.

Strain onto fresh ice in a collins glass. Top with ginger beer and drizzle Cassis over the top.

Garnish with a lime wedge.

16

DESPERADO

Combine all ingredients except Ancho Reyes in shaker with ice.

Shake vigorously to chill. Strain into collins glass with fresh ice.

Using a barspoon, gently float the Ancho Reyes Verde over the top. Garnish with a dehydrated lime wheel.

2 oz. Patrón Añejo .75 oz. Sweet vermouth .5 oz. Amontillado sherry .25 oz. Cynar + Orange twist for garnish Combine all ingredients in a mixing glass filled with ice.

Stir and strain into a cocktail glass.

PATRÓN DERBY

HAPPY BUDDHA

22

1.5 oz. Patrón Añejo 1.5 oz. Fresh grapefruit juice .5 oz. Honey syrup (1 part honey, 1 part water) Add all ingredients to a mixing glass with ice. Shake and strain up into a coupe or cocktail glass. Garnish with a grapefruit twist.

Buddy’s Day

29 MIDNIGHT IN MANHATTAN

Saturday

4

SPARKLING ROSITA

1.5 oz. Patrón Reposado 1 oz. Sparkling water .5 oz. Blanc vermouth .5 oz. Rosé vermouth .5 oz. Aperol + Orange slice for garnish Combine ingredients in a wine goblet, add ice and stir. Garnish with a slice of fresh orange.

El Gregorio Day HEAD RUSCH

5

COOL AS A CUCUMBER

2 oz. Patrón Reposado .75 oz. Fresh lime juice .75 oz. Simple syrup In a shaker, gently muddle mint and cucumber. Add remaining ingredients, shake with ice.

Finely strain mixture into a port glass. Garnish with a cucumber and mint sprig.

9 GOLD GEYSER 10 1.5 oz. Patrón Reposado11 PATRÓN HIGHLAND FIZZ12

8 EL DIABLO

1.5 oz. Patrón Reposado 1 oz. Fresh grapefruit juice .15 oz. Fresh cucumber .15 oz. Fresh lime .15 oz. Fresh honey

28

THE DAPPER DAN TRIED AND TRUE

New Year’s Day CUCUMBER SWIZZLE

1.5 oz. Patrón Reposado 1 oz. Patrón Citrónge Orange 1.5 oz. Patrón Reposado .75 oz. Fresh lime juice .5 oz. Patrón Citrónge Orange .25 oz. Simple syrup, to taste .5 oz. Dry vermouth + Lime wheel for garnish .5 oz. Sweet vermouth + Kosher salt (optional) 1 dash Angostura bitters Combine ingredients in the Combine liquid ingredients in cocktail shaker and shake with a mixing glass and stir with ice to chill. Strain into a saltice to chill. Strain into a chilled rimmed martini or rocks glass. cocktail coupe.

Garnish with a lime wheel.

MAZATLÁN

Friday

2 oz. Patrón Reposado 3 oz. Fever Tree Citrus Tonic Water .5 oz. Fresh-squeezed lemon juice .25 oz. Honey In a shaker with ice, combine Patrón Reposado, lemon juice and honey. Shake to chill and strain into a collins glass over fresh ice. Top with Fever Tree tonic water. Garnish with a sprig of rosemary and a lemon twist.

BALLPARK PALOMA

17

1.5 oz. Patrón Añejo .75 oz. Fresh grapefruit juice .5 oz. Simple syrup .25 oz. Fresh lime juice 1 Egg white + Peychaud’s Bitters + Tajín rim

Combine first five ingredients in shaker filled with ice. Shake well until chilled & combined. Double strain into coupe glass rimmed with Tajín. Top with drops of bitters to resemble baseball stitching.

Willie’s Day

.5 oz. Lemon juice 2 oz. Cucumber slices 2 oz. Pieces raw ginger 3 oz. Red Bull Orange

1.5 oz. Patrón Reposado .5 oz. Patrón Citrónge Orange .75 oz. Fresh pressed lime juice .5 oz. Simple syrup In bottom of shaker, muddle 2 oz. IPA Beer Top cucumber & raw ginger with blood Combine all ingredients except orange juice until they break down. Add remaining ingredients beer in cocktail shaker with (except for Red Bull) with ice & ice. Shake vigorously to chill shake well to chill. Strain into & double strain into a white collins glass filled with fresh wine glass. Add beer & gently ice. Top with Red Bull Orange.

Garnish with slice of cucumber & stir to combine. Garnish with orange slice. orange zest.

BEE POSITIVE

18 BRUNCH IN BAJA

19

1 oz. Patrón Añejo 1.5 oz. Patrón Añejo .75 oz. Patrón Citrónge Orange .5 oz. Green Chartreuse .75 oz. Heavy cream .5 oz. Lime juice .5 oz. Frangelico liqueur .2 oz. Honey syrup .5 oz. Agave syrup & Egg whites Muddle cherry tomatoes, honey 2 dashes Mole bitters & lime together in shaker. Add Combine ingredients into shaker spirits & shake with ice until without ice. Dry shake well to chilled. Double strain into chilled emulsify egg white. Add ice & coupe glass.Garnish skewer of shake to chill. Double strain into cherry tomato & an orange twist. coupe rimmed with cinnamon & Add fresh black pepper. tamarind salt.

23 JALISCO HAVOC 24 LA CASONA 25 THE OLDEST 26

1.5 oz. Patrón Añejo .25 oz. Patrón Citrónge Orange 4 oz. Guava Nectar .5 oz. Lime Cordial Combine all ingredients in a shaker with crushed ice, shake to chill and combine. Pour contents into a schooner.

Garnish with a clove-studded lime wheel.

2 oz.Patrón Añejo 1 oz. Patrón Citrónge Pineapple 2 oz. Orange juice 2 oz. Pineapple juice .5 oz. Simple syrup 1 cup Crushed ice Combine ingredients in blender & blend up to 10 seconds. Pour unstrained into Tiki glass, adding ice cubes to fill. Garnish pineapple slice & edible orchid.

30

BACK DOWN SOUTH

2 oz. Patrón Extra Añejo 1 oz. Fresh lemon juice 2 oz. Patrón Extra Añejo .75 oz. Peach nectar 1 oz. Averna Amaro .5 oz. Agave nectar 2 dashes Orange bitters .25 oz. Mezcal Combine all ingredients in a In a shaker, combine all mixing glass with ice and stir to ingredients with ice and shake chill and combine. Strain into well. Fine strain into an old chilled martini glass. Garnish fashioned glass over a large ice with a twist of orange. cube. Garnish with the lemon Isla’s Day and peach slices.

1 oz.Patrón Extra Añejo .5 oz. Patrón Citrónge Orange 4 dashes Peychaud’s Bitters 3 dashes Angostura Bitters 3 oz. Champagne Stir together tequila, Citrónge, & bitters in chilled champagne glass. Top with cold champagne or sparkling wine.

Garnish with long twist of orange peel.

FASHIONED

2 oz. Patrón Extra Añejo .25 oz. Vanilla Simple Syrup 2 dashes Chocolate Bitters In a mixing glass, combine all the ingredients and stir with ice to chill. Strain over large ice cubes in a double old fashioned glass. Garnish with the expressed zest of an orange peel.

31 OAXACA OLD FASHIONED

1.5 oz. Patrón Extra Añejo .5 oz. Mezcal .25 oz. Agave nectar 2 dashes Angostura bitters Combine all the ingredients in an old fashioned glass filled with one large ice cube.

Stir until chilled. Top with a flamed orange twist.

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February 2019 OURNICHE.COM/MOZART

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 DOUBLE CHOC 2

1 ½ oz. Mozart Chocolate Cream Liqueur ½ oz. Mozart White Chocolate SALTY CHOCOLATE Vanilla Cream Liqueur MARTINI 1 oz. gin 1.5 oz. Mozart ½ oz. maraschino liqueur Chocolate Cream Liqueur ¼ oz. heavy cream ¾ oz. vanilla vodka Pour Mozart Chocolate into a Shake in a cocktail shaker half- martini glass. Shake and strain filled with ice and strain into a the remaining ingredients. martini glass. Salt rim.

Garnish cocoa powder.

STRAWBERRY GIN FIZZ

4

3

1 ½ oz. Mozart Chocolate Cream Liqueur Coffee Stir. Garnish whipped cream.

¼ cup Mozart White Chocolate 2 slices pound cake, torn to pieces Cream Strawberry Liqueur ¼ cup strawberry sauce ½ cup sliced strawberries Layer in a mason jar. Garnish whipped cream.

CHOCOLATE NEGRONI

STRAWBERRY PUDDING

MOZART COFFEE

11

10

BE MY HONEY

1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur ¾ oz. honey liqueur ½ oz. heavy cream Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish strawberry slices.

17

1 ½ oz. Mozart Dark Chocolate Liqueur 1 ½ oz. gin 1 ½ oz. sweet red vermouth Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish orange peel.

18 CHOCOLATE LATTÉ

1 ½ oz. Mozart Chocolate Cream Liqueur 2 ½ oz. Mozart White Chocolate 1 ½ oz. cream Cream Strawberry Liqueur 4 oz. strong coffee 1 ½ oz. vodka Method: Shake and strain Mo3 oz. orange juice zart Chocolate and cream over Splash of grenadine coffee. Garnish whipped cream.

Shake and strain over ice.

President’s Day

25

24

½ cup Mozart White Chocolate Cream Strawberry Liqueur 1½ cup milk 1 instant strawberry pudding packet.

Make according to package directions. Garnish whipped cream and strawberry slices.

CHOCOLATE ICED COFFEE

1 ½ oz. Mozart Chocolate Cream Liqueur Iced coffee Stir. Garnish whipped cream.

ALL THE PRETTY THINGS BOOZY ICE CREAM 1 ½ oz. Mozart Chocolate 2 scoops ice cream Cream Liqueur, drizzled.

Garnish whipped cream.

13

STRAWBERRY RUSSIAN MARTINI

1 ½ oz. Mozart White Chocolate Cream Strawberry Liqueur ¾ oz. vodka ¾ oz. heavy cream Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish strawberry slices.

14

1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur 1 oz. raspberry vodka ½ oz. créme de cassis Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish cocoa powder.

1 ½ oz. Mozart White Chocolate Cream Strawberry Liqueur ½ oz. simple syrup 2 strawberries, muddled Top with sparkling wine Shake, strain over ice.

Garnish strawberry slices.

20

21

Valentine’s Day

8 AMORE IN A GLASS

2 oz. Mozart White Chocolate Vanilla Cream Liqueur 1 oz. amaretto liqueur Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish maraschino cherry.

15

WHITE CHOCOLATE MARTINI

3 oz. Mozart White Chocolate Vanilla Cream Liqueur 1 ½ oz. vodka Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish chocolate syrup, drizzled on the martini glass.

22

9 STRAWBERRY SUNSET

2 oz. Mozart White Chocolate Cream Strawberry Liqueur ½ oz. vodka ½ oz. Campari Top with blood orange soda Method: Shake and strain over ice. Garnish strawberry slices.

16

A MARTINI KISS

1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur ½ oz. vodka 1 oz. crème de menthe Shake in a cocktail shaker halffilled with ice and strain into a martini glass. Garnish mint leaf.

23

BLACK BULL STRAWBERRY FRAPPÉ

THE PINK LADY

2 oz. Mozart White Chocolate Cream Strawberry Liqueur 2 scoops vanilla ice cream 6 oz. milk Blend. Garnish strawberry slices.

26 1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur 1 ½ oz. pineapple flavored rum 1 ½ oz. cream of coconut 1 ½ oz. pineapple juice Shake and strain over ice.

Garnish pineapple wedge.

2 oz. Mozart White Chocolate Cream Strawberry Liqueur 1 oz. gin 2 strawberries, muddled 1 lime wedge, muddled Top with club soda Shake and strained over ice.

Garnish strawberry slices.

KISS FROM A ROSE

RAZZONIA

19

WHITE CHOCOLATE COLADA

TROPICAL CHOCOLATE MARTINI

1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur ½ oz. pineapple flavored rum Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish pineapple wedge.

12

7

6

STRAWBERRY SHORTCAKE

1 ½ oz. Mozart White Chocolate Cream Strawberry Liqueur 1 ½ oz. gin ½ lime, squeezed ½ lemon, squeezed 1 oz. simple syrup 2 strawberries, muddled Sprig of basil, muddled Shake and strained over ice.

Garnish strawberry slices.

STRAWBERRY SUNRISE

5

3 oz. Mozart White Chocolate Cream Strawberry Liqueur 1 ½ oz. gin Shake in a cocktail shaker half-filled with ice and strain into a martini glass. Garnish strawberry.

27 CANDY-TINI

2 oz. Mozart White Chocolate Vanilla Cream Liqueur 1 oz. crème de cacao ½ oz. cream Shake in a cocktail shaker halffilled with ice and strain into a martini glass. Garnish shaved chocolate.

1 oz. Mozart Dark Chocolate Liqueur 2 oz. gold tequila ¾ oz. heavy cream 1 dash simple syrup 1 egg yolk 1 small chili tip, muddled Shake in a cocktail shaker halffilled with ice and strain into a martini glass.

CHOCOLATE GIMLET 1 oz. Mozart Dark Chocolate 1 oz. gin ½ oz. lime juice Stir. Garnish lime twist.

28 MOZART ROOT BEER FLOAT

2 scoops vanilla ice cream 1 ½ oz. Mozart White Chocolate Vanilla Cream Liqueur Hard root beer Build in a mug. Garnish whipped cream.

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March 2019 WALSHWHISKEY.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday THE IRISHMAN WHISKEY SOUR

4

3

1 1/2 oz. THE IRISHMAN SINGLE MALT 1 1/2 oz. DISARONNO 4 1/4 oz. Cranberry Juice Slice of lemon for garnish Fill a tall glass with ice. Pour in The Irishman & DISARONNO. Fill to top with Cranberry Juice. Garnish with a slice of lemon.

2 oz. THE IRISHMAN IRISH CREAM 1/4 cup espresso 2 oz. sweet cream 1 scoop vanilla ice cream Blend all ingredients with ice and pour into a martini glass.

11

10

OLD FASHIONED IRISHMAN

2 oz. THE IRISHMAN FOUNDER’S RESERVE 2 tsp. Demerara Syrup (2:1) 4 dashes of Boker’s Bitters

12

BLACK ICE

1 oz. THE IRISHMAN

BANANA 4 IRISH

FOUNDER’S RESERVE

1/2 oz. THE IRISHMAN

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

LUCKY LICORICE

3/4 oz. almond liqueur 3/4 oz. banana schnapps Fill with milk Stir or shake. Ice cream can be used instead of milk and blended.

1 Part THE IRISHMAN IRISH CREAM 1 part Sambuca 1 splash soda water Fill with ice. Serve on the rocks.

17

18

CHILLY IRISHMAN

St. Patrick’s Day

1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN

1-1/2 oz. peppermint schnapps 4 oz. cola Pour THE IRISHMAN and peppermint schnapps into a highball glass, pour the cola over the top.

Katharine’s Day

19

2 oz. WRITERS’ TEARS COPPER POT 4 tsp. fresh lime juice 4 tsp. ginger syrup 3.5 oz. soda water

1-1/2 oz. THE IRISHMAN IRISH CREAM 1 cup coffee 1 oz. THE IRISHMAN FOUNDER’S RESERVE 1 oz. hot milk Combine into a large coffee cup and enjoy.

25 24/31 SUNBURNED IRISHMAN IRISH FLOAT

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

1 oz. THE IRISHMAN IRISH CREAM 1 oz. peach schnapps 1 splash pineapple juice Pour THE IRISHMAN IRISH CREAM, peach schnapps & pineapple juice into a shaker half-filled with ice. Shake & strain into cocktail glass over shaved ice. Garnish maraschino cherry, & serve.

26 IRISHMAN IN FRANCE 1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

8

3 oz. THE IRISHMAN IRISH CREAM 1 oz. peach schnapps 1 oz. Irish Mist 1 oz. butterscotch schnapps 2 oz. cream Pour THE IRISHMAN IRISH Pour all ingredients into a CREAM and peach schnapps cocktail shaker with ice. Shake into a glass, mix in the butter& strain. scotch schnapps.

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

IRISH WINTER

2 oz. THE IRISHMAN IRISH CREAM 6 oz. hot coffee Peppermint stick Combine ingredients and stir with peppermint stick.

13 CRUSHED TEARS14

15

3/4 oz. WRITER’S TEARS 2 strawberries 2 mint sprigs 1/2 barspoon sugar IRISH MARGARITA 2 lemon wedges 1-1/2 oz. THE IRISHMAN 1 oz. club soda IRISH CREAM Add all ingredients except club 3/4 oz. 100% Blue Agave Tequila soda to shaker or glass. Add 1 scoop vanilla ice cream Writer’s Tears & crushed ice.

3/4 oz. half & half Shake & pour into glass. Top Blend all ingredients with ice with club soda & garnish with and pour. lemon or strawberry.

1 oz. Chambord® raspberry liqueur Pour ingredients into a shaker over ice, shake and serve.

1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 1/2 oz. coffee liqueur

1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN

1 1/2 oz. THE IRISHMAN

2 oz. milk 1/2 oz. butterscotch schnapps 1 scoop vanilla ice cream Blend all ingredients together & pour.

SINGLE MALT 3/4 oz. Simple Syrup 3/4 oz. Fresh Lime Sparkling Water Fresh Blackberries In mixing glass muddle 4-5 blackberries with simple syrup.

Add lime & The Irishman Single Malt, shake well with ice. Double strain into glass over ice. Top up with sparkling water. Garnish: lemon segment & blackberry.

22

1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE IRISH WHISKEY 1 oz. Triple Sec 1 oz. Banana Liqueur .75 oz. Chilled Tonic Water Put all ingredients into cocktail shaker with ice. Shake to mix.

Fine strain into chilled cocktail glass. Garnish orange segment.

28 THE IRISH MANHATTAN

2 oz. THE IRISHMAN FOUNDER’S RESERVE 1 oz. Sweet Vermouth 1 tsp. Maraschino 4 dashes of Orange Bitters

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

23

THE FOUNDER’S GOLD

IRISH PADDY

27

16

IRISHMAN HOT CHOCOLATE

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

1 oz. THE IRISHMAN 1 oz. cream IRISH CREAM 1/2 oz. crème de cacao 1 oz. crème de cacao 1/2 oz. hazelnut liqueur 1 oz. green crème de menthe Combine liqueurs, add cream. Pour ingredients into a shaker Serve with ice in highball glass. over ice, shake & strain into a chilled Rocks glass.

First Day of Spring

BLACKBERRY MALT

1 oz. THE IRISHMAN IRISH CREAM 1 oz. DISARONNO 1 oz. vodka 1 oz. brandy Milk Shake with ice, serve in a rocks glass.

IRISH COOKIE

21

20

9

MAGICALLY DELICIOUS

1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 1/2 oz. coffee liqueur

SOUTHERN IRISHMAN

CANDY BAR

IRISH LATTE GINGER RODGERS

1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 6-8 Basil Leafs 1 1/2 oz. THE IRISHMAN 1/2 oz. Monin green apple SINGLE MALT .3 oz. Monin pistachio 1 1/2 oz. lemon juice 3/4 oz. Mozart dry chocolat 3 oz. sugar syrup .2 oz. fresh pressed lime juice Pour IRISHMAN whiskey, Pour The Irishman Founder’s lemon juice, & sugar syrup into Reserve, 6-8 basil leaves, green cocktail shaker with ice. Shake apple, pistachio, dry chocolate, well. Strain into chilled sour lime juice in shaker & shake. glass. Garnish with Maraschino Double strain into a glass. Basil cherry & lime slice. leaf for garnish.

7

6 O’MALLEY’S GHOST

THE JIMMY CONWAY/ HENRY HILL

IRISH TIRAMISU MARTINI

1 part THE IRISHMAN IRISH CREAM 1 cup coffee 1 part vanilla vodka Freeze coffee into ice cubes; pour Irishman and vodka over cubes.

5

Saturday 1 THE TRINITY 2

IRISH CHERRY

1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 1/2 oz. coffee liqueur

1 oz. THE IRISHMAN IRISH CREAM 1 tbsp. grenadine syrup Shake & serve.

29 WRITERS’ SWIZZLE

2 oz. WRITERS’ TEARS COPPER POT 1 oz. Diplomatico Reserva Exclusiva 0.5 oz. Amaro di Angostura 4 tsp. fresh lime juice 4 tsp. real passionfruit syrup Swizzled over crushed ice.

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30 IRISH BIRTHDAY

1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. cake flavored vodka Mix ingredients in a shaker with ice. Optional: Top with whipped cream and sprinkles.

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April 2019 DISARONNO.COM

Sunday

Monday

1

THE GODFATHER

1 oz. DISARONNO 1 oz. Scotch 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice.

Strain into rocks glass with ice. Garnish with orange peel.

STRAWBERRY LIME RICKEY

1 oz. DISARONNO 1 oz. Vodka .75 oz. lime juice .5 oz. simple syrup 4 strawberries & 4 basil leaves Muddle strawberry & basil. Add rest of ingredients into mixing glass with ice. Shake,strain into a highball glass with ice.

Garnish with a basil leaf.

DISARONNO PRINCIPESSA

DISARONNO SOUR CLASSIC

1 oz. DISARONNO .5 oz. Campari 1 oz. orange juice .5 oz. lemon juice 1.5 oz. Prosecco Add all ingredients into a mixing glass with ice except prosecco. Shake and strain into a wine glass with ice.

15 DISCO SOUR

.75 oz. DISARONNO .75 oz. Pisco 1 oz. lime juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a cocktail glass. Garnish with a lime wheel.

21 DISARONNO 22

.75 oz. DISARONNO 1 oz. Reposado Tequila 1 oz. lime juice .5 oz. agave Nectar 5 blackberries Muddle blackberries. Add rest of ingredients into mixing glass with ice. Shake for 10 seconds. Strain into highball glass with ice.

Easter

OPERETTA DISARONNO

14

1.5 oz. DISARONNO ½ lime quartered barspoon white sugar 3 dashes orange bitters In a rocks glass muddle lime and sugar. Add DISARONNO and bitters. Add a small bit of crushed ice and stir. Top with crushed ice. Garnish with lime wheel.

BLACKBERRY DISARITA

8

7

28

ITALIAN SPARKLER

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all except prosecco into glass with ice. Shake for 10 seconds. Strain into wine glass with ice. Top with prosecco.

Garnish with orange peel.

Earth Day

29

STONE BASIL SOUR

1.5 oz. DISARONNO 1 oz. lemon juice 1.5 oz. DISARONNO .75 oz. orange juice 1 oz. lemon juice 3 dashes angostura bitters .5 oz. simple syrup Add all ingredients into a mix1 egg white ing glass with ice. Shake for 10 Add all ingredients into a seconds. Strain into a highball mixing glass with ice. Shake glass with ice. Garnish with for 20 seconds. Strain into a cocktail glass with ice. Garnish basil sprig and orange slice.

Debbie’s Day with bitters.

Tuesday NEW YORK SOUR

Wednesday Thursday 4 2 BELGIAN SOUR 3 1.5 oz. DISARONNO

1 oz. DISARONNO .75 oz. Rye Whiskey 1 oz. lemon juice .5 oz. simple syrup .75 oz. red wine Add all ingredients except for wine into a mixing glass with ice. Shake for 10 seconds.

Strain into a highball glass with ice. Float red wine.

Orange slice garnish.

SICILIAN SMASH

9

1 oz. DISARONNO 1 oz. Bourbon .75 oz. blood orange juice

5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add DISARONNO & bitters. Shake for 10 seconds.

Strain into pint glass with ice.

Top with 5 oz. Belgian style ale.

Garnish with a lemon wheel.

DISARONNO MAI TAI

½ part DISARONNO 1 part Vodka ½ part Tangerine liqueur 1 part Pineapple juice Splash lemon juice Shake with ice and strain into a martini cocktail glass.

Garnish with an orange slice.

23 SUMMER IN SORRENTO

.75 oz. DISARONNO .75 oz. Gin .75 oz. Limoncello 1 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a cocktail glass with sugared rim.

Garnish with lemon wheel.

DISARONNO ITALIAN MULE

1.5 oz. DISARONNO 1 oz. lime juice 2 oz. ginger beer Add DISARONNO, lime juice, and ginger beer into a mule mug with ice. Stir ingredients.

Garnish with mint sprig.

Howard’s Day

1 oz. DISARONNO 1 oz. Mezcal 3 dashes grapefruit bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a rocks glass with ice.

Garnish with an orange peel.

12

24

ITALIAN SANGRIA

1 oz. DISARONNO 2 oz. Pinot Grigio 1 oz. pineapple juice .75 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Pour contents into a wine glass. Fill glass with ice.

Garnish with citrus slices.

ITALIAN SIDECAR

1.5 oz. DISARONNO .75 oz. Bourbon 1 oz. lemon juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass. Garnish with an orange and cherry flag.

THE ITALIAN AMERICAN

1 oz. DISARONNO 1 oz. Cognac 1 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a cocktail glass. Garnish with orange peel and cinnamon sugar rim.

18

.75 oz. DISARONNO 1 oz. Bourbon/Rye Whiskey 1 oz. lemon juice .75 oz. apple cider .5 oz. simple syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into an old fashioned glass with ice.

Garnish with a cinnamon stick.

25

Saturday 5 CREOLE 6 SWIZZLE

NINO aka MEZCAL GODFATHER

1 oz. DISARONNO 1 oz. Dark Rum 1 oz. lime juice 3 pieces ginger Muddle ginger. Add rest of ingredients into mixing glass with ice. Shake for 10 seconds.

Strain into cocktail glass.

Garnish with lime wheel.

BOURBON SOUR

17

16

SPICED D DAIQURI

10 DISARONNO 11

1 oz. DISARONNO 1 oz. Dark Rum .5 oz. lemon juice & simple syrup .75 oz. lime juice 3 dashes angostura bitters .75 oz. orange juice 5 mint leaves 4 dashes angostura bitters Add all ingredients into mixing Add all of the ingredients into glass with ice. Shake for 10 a mixing glass with ice. Shake seconds. Strain into a highball for 10 seconds. Strain into a glass with ice. Garnish with highball glass with ice. Garnish mint sprig and lemon wheel. with a mint sprig.

DISARONNO JAZZY HOUR

Friday

19 ITALIAN COFFEE

1.5 oz. DISARONNO 6 oz. coffee whipped cream Add all ingredients into a coffee glass. Top with whipped cream. Garnish with cinnamon.

DISARONNO Day

DISARONNO SOUR

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a rocks glass with ice. Garnish with lime wheels.

26

1 oz. DISARONNO 1 oz. Cognac .75 oz. lime juice .5 oz. simple syrup 10 dashes peychauds bitters

Add all ingredients except bitters into tumbler. Fill glass halfway with crushed ice. Swizzle ingredients until glass is frothy. Fill rest of glass with crushed ice. Top with peychauds bitters. Garnish with mint sprig & lime wheel.

13

DISARONNO GRAPEFRUIT DAISY

1 oz. DISARONNO 1 oz. Blanco Tequila 1 oz. lime juice 1.5 oz. ruby red grapefruit 1 dash agave syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a margarita glass with ice.

Garnish with a grapefruit slice.

20

THE GRANDFATHER

1 oz. DISARONNO 1 oz. Bourbon 3 dashes angostura bitters Add all ingredients into mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.

Passover

27

ITALIAN MARGARITA aka DISARITA THE MILANO

1 oz. DISARONNO 3 oz. Bourbon/Rye 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a martini glass. Garnish with an orange peel.

1 oz.DISARONNO 1 oz.Blanco Tequila 1 oz. lime juice 1 oz. lemon juice .5 oz. agave syrup Add all ingredients into mixing glass with ice. Shake & strain into margarita glass & add ice.

Garnish with lime.

30 DISARONNO SMASH

1.5 oz. DISARONNO ½ lemon quartered barspoon white sugar 5 mint leaves Muddle mint, sugar, & lemon.

Add DISARONNO into mixing glass with ice. Shake, strain into highball glass with crushed ice. Garnish with mint leaves.

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200mm - DO NOT SCALE THIS MEDIA BOX

May 2019

SIGN-OFF

LEAD DESIGNER MASTER ELEMENTS CORRECT RETOUCHING COMPLETED COLOURS CORRECT LAYOUT CORRECT FINISHES CHECKED AND CORRECT Signed

CLIENT SERVICE COPY CORRECT NECESSARY LEGAL COPY PRESENT NECESSARY ™ AND ® MARKS PRESENT CLIENT AMENDS ADDRESSED Signed

TANQUERAY.COM

PROJECT MANAGER MEDIA BAR DETAILS CORRECT AND UPDATED FPO COPY INDICATED WHERE NECESSARY

Sunday

Monday

Tuesday

Wednesday Thursday 1 2

CUTTER CORRECT

Friday

COLOUR SWATCHES CORRECT

FINISHES CHECKED AND CORRECT ARTWORK FULFILS BRIEF Signed

PRODUCTION MANAGER SEPARATIONS CORRECT LAYERS CORRECT FINISH PLATES CORRECT

GRASS SKIRT Signed

Client via email:

Saturday 3 4

1 oz. TANQUERAY LONDON DRY GIN 0.25 oz. triple sec 1 oz. pineapple juice 0.5 tsp grenadine 1 slice pineapple In a shaker half filled with ice, add Tanqueray London Dry Gin, triple sec, pineapple juice and grenadine. Shake well and pour into old-fashioned glass.

Garnish with pineapple slice.

Important Notice Fonts will not be supplied with this artwork. The client or the client’s third party supplier is responsible for ensuring that it has obtained all fonts and necessary licences. All special colours specified are from the Pantone matching system unless otherwise stated. The colours on this printout are not accurate and are intended to be used as a guide only, do not use for matching purposes unless otherwise stated. This artwork file is repro ready, but does not contain important information such as trap/grip/choke etc, these need to be applied by a reprographics specialist. Whilst every effort is made to ensure the accuracy of the text in this artwork, Design Bridge cannot accept responsibility for any errors or omissions. © Design Bridge 2016.

All intellectual property reserved. Pending payment of full contract price. See terms and conditions.

TANQUERAY FROSÉ

T&T FROZEN

1.25 oz. TANQUERAY LONDON DRY GIN 3 oz. Tonic Water 1 Lime Wedge Crushed Ice Pour TANQUERAY, tonic water and ice into a blender and blend until it reaches a slushy consistency. Garnish with a lime wheel.

Cinco De Mayo

6

5 T&T BLACKBERRY

12

1.25 oz. Tanqueray No. TEN™ Gin or TANQUERAY LONDON DRY GIN .25 oz. Orgeat Smash blackberries in the bottom of the glass. Top up with Fever-Tree Naturally Light Tonic. Garnish cocktail with cardamom seeds.

7

.75 oz. Tanqueray No. TEN™ Gin .75 oz. Lemon Juice 1 oz. Raspberry Syrup 2 oz. Rosé Garnish: Raspberries on a pick and mint.

8

T&T GRAPEFRUIT THYME

1.25 oz. Tanqueray No. TEN™ Gin Top up with Fever-Tree Mediterranean Tonic. Express Grapefruit twist. Garnish cocktail with half a slice of grapefruit and sprig of thyme.

CINNAMON 13 T&T 14 HONEY

T&T JALAPENO

20

Muddle 1.5 oz.

TANQUERAY LONDON DRY in cocktail shaker with 2 slices jalapeño, 1 sprig basil, & 2-inch T&T WHITE CHOCOLATE cucumber slice. Fill Highball 1.5 oz. TANQUERAY glass half-full with ice. Add 2 LONDON DRY GIN slices jalapeño, sprig of basil, & .5 white Creme de Cacao a thin cucumber slice. Add ice & Mediterranean Fever-Tree Tonic strain TANQUERAY LONDON DRY Twist lemon discarded. mixture over ice in glass. Top Shaved white chocolate with Fever Tree Tonic Water & garnish. garnish with lime wedge.

26

LAID BACK

.75 oz. Tanqueray No. TEN™ Gin .75 oz. Ciroc Apple Top off with Pineapple.

15

21

Build 1.25 oz. TANQUERAY LONDON DRY GIN and Tonic water (to fill) over ice and stir.

Garnish with strawberries and blackberries.

10

11 GREEN MACHINE

1.25 oz. Tanqueray No. TEN™ Gin 1.25 oz. TANQUERAY 3 oz. green juice LONDON DRY GIN Blend assorted greens with 1 dash celery bitters NEXT EPISODE apple and lemon to create 1.5 oz. Tanqueray Top with Fever Tree Tonic juice. Fine strain green juice No. TEN™ Gin Mediterranean Tonic into glass, add Tanqueray No. 2 oz. Grapefruit Juice Add a pinch of salt.

TEN and stir. Garnish with a Garnish with basil sprig, celery 2 oz. Watermelon Juice stick, halved cherry tomatoes. Garnish with watermelon slice. mint sprig.

16

T&T LAVENDER BASIL

1.25 oz. TANQUERAY LONDON DRY GIN .5 oz. lavender syrup .5 oz. Fresh lemon Juice Top up with Fever-Tree Elderflower Tonic. Garnish cocktail with fresh lavender sprig and basil sprig.

23

22

BIG MOUTH

1.5 oz. Tanqueray No. TEN™ Gin 4 oz. Apple, Celery & Carrot Juice (1 big red apple, 3 carrots, 2 celery sticks) Garnish with Apple Slice.

28

1.5 oz. Tanqueray No. TEN™ Gin or 1.25 oz. TANQUERAY LONDON DRY GIN 4 oz. Beets, Pear and Lemon Juice (1 big pear, equal parts beet juice, 1 lemon) Garnish with dried purple beet, fresh beet slice).

GRAPEFRUIT CINNAMON

2 oz. Tanqueray No. TEN™ Gin 1 oz. Grapefruit Juice .5 oz. Cinnamon Syrup Top Grapefruit Soda Garnish: Grapefruit

29

NEVA LEFT

T&T ROSE & BERRIES

T&T BLUEBERRIES STRAWBERRIES

T&T CHILI SALT

17

1.25 oz. Tanqueray No. TEN™ Gin 1 Vial Hellfire Habanero Shrub Fever-Tree Naturally Light Tonic, Chili-salt, Chili pepper, Jalapeno.

Rim a stemless wine glass with chili-salt. Build Tanqueray No. TEN, 1 Vial Hellfire Habanero Shrub & Fever-Tree Naturally Light Tonic (to fill) over ice. Stir & garnish cocktail with a chili pepper & slice of jalapeno.

24

18

THE BIDNESS

1.5 oz. Tanqueray No. TEN™ Gin 2 oz. Lemonade 2 oz. Raspberry, Strawberry, and Blackberry Juice (Bunch of raspberries & strawberries with a few blackberries) Garnish with a skewer of berries and a slice of lime.

Armed Forces Day

25

BEET UP

27

1.25 oz. TANQUERAY LONDON DRY GIN BLACKBERRY & SAGE ½ teaspoon rose water Top up with Fever-Tree Elder2 oz. Tanqueray flower Tonic. Garnish cocktail No. TEN™ Gin 1.5 oz. Blackberry & Sage Juice with rose petals, raspberries and strawberries.

2 oz. Cranberry Juice Garnish: Sage sprig Memorial Day

9

T&T TOMATO BASIL

1.25 oz. TANQUERAY LONDON DRY GIN .5 oz. Dry Cinnamon Honey Syrup Fever-Tree Indian Tonic, AROUND THE WORLD Lime, Crystallized Ginger 1.5 oz. Tanqueray T&T ROSEMARY Build Tanqueray,Cinnamon Honey No. TEN™ Gin PEPPERCORN Syrup & Fever-Tree Indian Tonic 2 oz. Coconut Water 2 oz. Tanqueray (to fill) over ice in a stemless wine 2 oz. Pineapple Juice POMEGRANATE No. TEN™ Gin glass. Express lime over glass.

Garnish with pineapple or fresh Mediterranean Fever-Tree Tonic 1.25 oz. Tanqueray Stir & garnish with crystallized coconut slice.

No. TEN™ Gin Rosemary sprig ginger on cocktail pick & cinna3 oz. Pomegranate juice Pink Peppercorn Mother’s Day mon stick.

19

T&T LEMON AND ANISE

1.25 oz. Tanqueray No. TEN™ Gin Top up with Fever-Tree Indian Tonic. Garnish cocktail with a lemon wheel, a star anise and an orange twist.

1.5 oz. Tanqueray No. TEN™ Gin 3 oz. Cranberry Juice 1 oz. Orange Juice Build 1.5 oz. of Tanqueray No. TEN, 3 oz. fresh Orange Juice and 1 oz. Cranberry Juice over ice in a collins glass. Stir and garnish with an orange triangle and leaves.

T&T CUCUMBER MINT

1.25 oz. TANQUERAY LONDON DRY GIN ½ teaspoon Cucumber Bitters Top up with Fever-Tree Mediterranean Tonic. Garnish cocktail with a long cucumber slice, mint sprig and a pinch of sea salt.

30

TOSS IT

BLOOD ORANGE

2 oz. Tanqueray No. TEN™ Gin 1 oz. Blood Orange Juice .5 oz. Cinnamon Syrup Pinch of salt Top up Grapefruit Soda.

Garnish: Blood Orange Slice

CRANBERRY PINEAPPLE

1.5 oz. Tanqueray No. TEN™ Gin 4 oz. Kale, Romaine, Apple, Lemon & Ginger Juice (4 stack of kale, romaine, 1 big red apple, 1 lemon juice, 1 chunk ginger) Garnish with crystallized Ginger.

31

1.25 oz. TANQUERAY LONDON DRY GIN 2 oz. Cranberry Juice ORANGE LIME T&T 2 oz. Pineapple Juice 1.25 oz. Tanqueray Build 1.25 oz. of Tanqueray No. TEN™ Gin ½ tsp Orange Blossom Water. London Dry, 2 oz. fresh Top up with Fever-Tree Natural- cranberry juice and 2 oz. fresh ly Light Tonic. Garnish cocktail pineapple juice over ice in a collins glass. Stir and garnish with a lime wheel, a long with a pineapple slice and orange peel and a sprig of pineapple leaves. rosemary.

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June 2019 COCOLOPEZ.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

1

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.

3

2

5 COCONUT LIME 6 WATERMELON 7

4

MARGARITA

BLUE LAGOON

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.

9

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. pineapple juice 1-1/2 oz. vodka 3/4 oz. blue curacao Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.

COCO BAY BREEZE

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. spiced rum 3 oz. pineapple juice splash cranberry juice Blend with crushed ice. Garnish with pineapple spear.

10

COCOLICIOUS

COCONUT DAIQUIRI

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

Billy’s Day

16

17

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.

Father’s Day

23/30

24

12

18 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.

25

COCO MARTINI

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. vanilla vodka 1 oz. coconut rum Splash pineapple juice Shake and strain into martini glass. Garnish with pineapple wedge.

PATRIOTIC COCO

19

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

Combine ingredients & 1/2 cup crushed ice in a blender. Pour Hpnotiq into a margarita glass and layer blended mix on top.

Garnish with coconut flakes.

26

TROPICAL COCO

1/2 cup COCO LOPEZ® THE 3 HOUR TOUR REAL CREAM OF COCONUT COCO LOPEZ® COCONUT WATER 1-1/2 oz. Midori Don Q Oak Barrel Spiced Rum 1-1/2 oz. coconut rum Beach Bonfire Cinnamon 1/2 cup orange juice Bols Creme de Banana 1/2 cup pineapple juice RIPE Lemon Juice 1 oz. blue curacao RIPE Pineapple Juice Blend all ingredients, pour into Finest Call Simple Syrup a hurricane glass. Garnish with orange slice.

Ryan’s Day

PINA COLADA

13.66 oz. COCO LOPEZ® COCONUT MILK 4 cups diced watermelon (about a quarter of a large watermelon), frozen 12 oz. frozen pineapple 1 cup rum Combine all the ingredients in a blender and serve.

Serves 2.

13

14

COCO PAMA

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.

LeRoy’s Day

15

ISLAND LOVE

1-1/2 oz. COCO LOPEZ® COCONUT WATER 2 oz. Beach Whiskey Island Coconut 1 oz. American Harvest Organic Vodka 1/2 oz. lemon juice 1/4 oz. simple syrup Shake & strain over ice in a rocks glass. Garnish with a lemon twist.

COCO’S PAIN KILLER

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 oz. whipped cream vodka 1 scoop orange sherbet Blend until smooth & serve.

Garnish with orange wheel.

1 oz. COCO LOPEZ® LITE 1/2 oz. Frangelico 1-3/4 oz. chocolate liqueur Mix all ingredients in blender with ice, serve in a high ball glass.

11 COCONUT CURE

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.

LOPEZ ALMOND JOY

2 tbsp COCO LOPEZ® COCONUT MILK 1 1/4 oz. silver tequila 1 oz. simple syrup 1 oz. fresh squeezed lime juice Coconut milk turns to solid in cool temperatures. Re-liquefy coconut milk by steeping can in hot water for a few minutes. Open can and stir to incorporate.

8

COCO LOCO (crazy coconut)

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.

CHERRY CHI – CHI

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. 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.

20

COCO MARGARITA

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.

Flag Day

21

PINK PARROT PUNCH

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.

MIMOSA LOPEZ

1 oz. COCO LOPEZ® LITE 1 oz. orange juice 2 oz. Champagne Mix orange juice and COCO LOPEZ, top with champagne.

Stir & serve.

27 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.

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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.

BEACH COLADA

22

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.

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29

COCO-COLA

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. coconut rum 1 oz. lime juice Cola In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge.

GETAWAY

COCO LOPEZ COCONUT WATER Square One Organic Basil Vodka Rhum Clement Marina Coco Rhum Agricola-Coconut liqueur Manin Yuzu RIPE Lime Juice

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July 2019 PALMBAY.COM @EXPLOREYOURPOUR

Sunday

Monday CINZANO AMBASSADOR

Tuesday

1 REVISED

MANHATTAN

2/3 oz. CINZANO BIANCO VERMOUTH 1-1/3 oz. GB Gin 2/3 oz. banana liqueur 1 tbsp. lemon juice Add the ingredients to a cocktail shaker filled with ice.

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

8

7

Wednesday Thursday Friday Saturday WITH 4 ROME 5 6 2 3 A VIEW

1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. overproof bourbon dash Angostura bitters In mixing glass with ice, combine bourbon and Cinzano.

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

ROB ROY SPERANZA

3/4 oz. CINZANO BIANCO VERMOUTH 3/4 oz. Campari 1/2 oz. Ravo Vodka Build in an old fashioned glass with ice, garnish with orange.

9

10

15

14

CASANOVA

CINZANO BERRY

2 oz. CINZANO EXTRA DRY VERMOUTH 2 fresh strawberries diced 1/2 lime diced 2 tsp. superfine sugar Prepare directly in a highball crushing the lime with the fresh strawberries and the sugar. Add ice and Cinzano Extra Dry. Mix and serve.

1/2 oz. CINZANO BIANCO VERMOUTH 1-1/4 oz. bourbon 2 dashes lemon juice 1 dash raspberry juice Add ingredients to cocktail shaker with ice. Shake & strain into cocktail glass. Decorate with raspberry in bottom of glass & lemon slice on top.

SATAN’S WHISKERS

21

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 Liqueur 1/2 oz. orange juice, fresh 3 dashes orange bitters Add ingredients to cocktail shaker.

Add ice & shake till chilled. Strain into chilled coupe or cocktail glass. Garnish with orange peel.

28

CINZANO GINGER CLASSIC MARTINI

1 oz. CINZANO EXTRA DRY VERMOUTH 4 oz. Darnley’s View Gin Stir CINZANO and gin. Garnish with twist or olives.

3/4 oz. CINZANO ROSSO VERMOUTH 1-1/4 oz. Darnley’s View 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.

Jake’s Day

ITALIAN KISS

11

12

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24

1-1/2 oz. CINZANO ROSSO VERMOUTH 1 oz. CINZANO EXTRA DRY BLOOD & SAND VERMOUTH 3/4 oz. CINZANO 4 dashes Peychaud’s bitters ROSSO VERMOUTH 4 dashes orange bitters 3/4 oz. Wemyss Blend Add ingredients to mixing glass.

Malt Scotch Add ice & stir until chilled.

3/4 oz. Cherry Liqueur Strain over ice into rocks glass 3/4 oz. orange juice Shake and strain into a coupe. & garnish with lemon twist.

18

19

TIPPERARY COCKTAIL RED HOOK 3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. Irish Whiskey 3/4 oz. Green Chartreuse Stir well with cracked ice and strain into glass.

1/2 oz. CINZANO ROSSO VERMOUTH 2 oz. Whiskey Rye 1/2 oz. Maraschino 2 dashes angostura bitters Shake and strain into a coupe.

25

26

BLUE MOON

1 oz. CINZANO EXTRA DRY VERMOUTH 1-1/2 oz. Darnley’s View Gin 1 teaspoon Crème Yvette 2 dashes orange bitters 1/4 oz. Cavit Cabernet Sauvignon Add ingredients to mixing glass.

Add ice & stir until chilled. Strain into coupe glass. Using bar spoon, float red wine over top.

30

13 OLD HICKORY

3/4 oz. CINZANO EXTRA DRY ½ oz. Campari 1 oz. Drumshanbo Gunpowder Irish Gin Garnish: Lemon zest Pour the ingredients directly in a glass filled with fresh ice. Stir and complete with lemon zest.

Hymie’s Day

CINCIN-RITA

1 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Chamucos Blanco Tequila 3/4 oz. fresh lemon juice 1/4 oz. agave syrup 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.

20

FERROVIARIO

1-1/2 oz. CINZANO ROSSO VERMOUTH 1 oz. Cynar 1 oz. Soda Garnish: Slice of lemon Glass: Highball Pour the ingredients directly in a glass filled with fresh ice.

Add soda, stir and complete with a slice of lemon.

ORANGE DREAM

1-1/4 oz. CINZANO BIANCO VERMOUTH 1/2 oz. Bauchant Orange Cognac Liqueur 1 oz. orange juice Shake and strain.

27 ADONIS

OPENING COCKTAIL

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. Bastille 1789 Whiskey 1/2 oz. Grenadine Mix all ingredients in a shaker with crushed ice. Strain into a chilled cocktail glass.

BRONX COCKTAIL

2 oz. CINZANO ROSSO VERMOUTH CASSIS COCKTAIL 2 oz. Pando Fino sherry CAJUN MARTINI 2 dashes orange bitters 1/2 oz. CINZANO Stir ingredients in an ice-filled BIANCO VERMOUTH 1/4 oz. CINZANO shaker. Strain into a chilled 1 oz. bourbon BIANCO VERMOUTH 1 tsp. Crème de Cassis 2 oz. pepper infused Ravo Vodka coupe glass. Twist a 1” strip Shake with cracked ice. Strain Serve chilled and straight up. orange peel over cocktail; drop into a chilled cocktail glass.

Garnish Habanero-stuffed olive. peel into glass.

31

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin

LEMON MARTINI

1 part CINZANO BIANCO VERMOUTH 1 part CINZANO ROSSO VERMOUTH Combine over ice.

17

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 Build ingredients over crushed ice in a julep cup. Garnish with a swath of orange peel and a sprig of mint.

29

Dash CINZANO EXTRA DRY VERMOUTH 2 oz. Dos Maderas 5+3 Rum Splash Cranberry Splash Bottega Limoncino Stir in cocktail glass. Garnish with lemon.

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.

16

SUPPRESSOR #1

22 NEGRONI

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

CARDINALE

BITTER GIUSEPPE

1 oz. CINZANO AMERICANO ROSSO VERMOUTH 1-1/2 oz. CINZANO 2 oz. Cynar ROSSO VERMOUTH 6 dashes orange bitters 1-1/2 oz. Campari 2 dashes salt Splash of soda Combine and stir in a mixing Build directly in highball glass tin. Strain into an old fashioned on the rocks. Garnish with glass, over large ice cube. orange slice.

Garnish with lemon twist.

Dash CINZANO EXTRA DRY VERMOUTH or CINZANO ROSSO VERMOUTH 2 oz. Wemyss Blended Malt Scotch Stir over ice and strain.

1/2 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Campari 1 oz. lime juice 3/4 oz. simple syrup Soda water Add ingredients into shaker.

Add ice & shake until chilled.

Strain over ice into Collins glass. Top with soda water & garnish with orange peel.

DREAM TEAM

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

1/4 oz. Bauchant Orange Liqueur

1/2 oz. orange juice, fresh 3 dashes orange bitters Build in shaker. Add ice & shake until chilled. Strain into chilled coupe. Garnish with orange peel.

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August 2019 TITOSVODKA.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1

Friday

Saturday 2 3

TITO’S STRAWBERRY MULE

1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. Muddled strawberries 1/2 oz. freshly squeezed lime juice 2 oz. Ginger Beer 1-1/2 oz. TITO’S HANDMADE VODKA Muddle strawberries and fresh 4 oz. sparkling mineral water lime juice in a shaker. Add ice Combine Tito’s and mineral and Tito’s Handmade Vodka, and water into cocktail glass with shake. Pour mixture into a chilled ice. Stir and garnish with copper mug with Ice. Top off with orange and lime slices.

Ginger Beer and enjoy!

TITO’S ALL-TIME FAVORITE (PICTURED LEFT)

5

4 TITO’S BLOODY MARY

TITO’S CAIPIROSKA

6

2 oz. TITO’S HANDMADE VODKA

4 to 5 Purple Basil sprigs (PICTURED ABOVE) 3 to 4 lime wedges 1-1/2 oz. TITO’S HANDMADE VODKA 2 Pure cane sugar cubes 3-4 oz. your favorite Bloody TITO’S SONIC Muddle Purple Basil sprigs Mary mix 1-1/2 oz. TITO’S HANDMADE VODKA with the lime wedges and Combine with ice & shake well Tonic water sugar cube in a rocks glass. & pour into highball glass.

Club soda Add Tito’s. Rim glass with Garnish ideas: Celery, olives, Add Tito’s to fresh ice in glass. sugar. Shake & strain over dill pickles, pickled green Top with half tonic, half soda. crushed ice. Garnish with beans, lemon, parsley, bacon. Garnish with a lime wedge. purple basil sprig.

TITO’S JALAPENO INFUSION

11

1 liter TITO’S HANDMADE VODKA 2-3 fresh jalapeno peppers Slice peppers (removing some seeds), & put them into bottle of Tito’s Handmade Vodka. Hint: you may have to drink a little to make room for the peppers.

Jalapenos can infuse quickly, so test the heat every 30 minutes.

When it’s hot enough, remove pepper slices. Use for Tito Rita or Tito’s American Mule, or mix with lemonade.

18

TITO’S SCREWDRIVER

4 oz. orange juice Add ingredients to a shaker with ice. Shake well, and pour everything into a glass. Garnish with an orange slice.

Martha’s Day TITO’S BERRY INFUSION

25

1 liter TITO’S HANDMADE VODKA 1 cup frozen blueberries or raspberries Put berries into bottle of Tito’s Handmade Vodka. Drink a little to make room for berries. Seal & place out of direct sunlight.

Shake or stir every so often & test after 15-24 hours for desired flavor. When flavor is strong enough, strain & discard fruit.

Mix with lemonade, iced tea, or soda water.

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 Tito’s. Top with soda and stir.

Garnish with a sprig of mint.

12

13

19

20 TITO’S 21 CUCUMBER MARTINI

14

8

TITO’S PASSION

1 -1/2 oz. TITO’S HANDMADE VODKA

1 oz. orange-flavored liqueur 1 oz. fresh sour mix 1 1/2 oz. fresh orange juice 1 1/2 oz. cranberry juice Combine all ingredients in mixing glass with ice. Shake and pour into cocktail glass.

Garnish with a lemon spiral.

TITO’S ANGRY WATERMELON

15

1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. Fresh squeezed lemonade 2 oz. Iced Tea Pour Tito’s Handmade Vodka into a glass over ice, add Lemonade and Iced tea. Stir, and enjoy!

9

TITO’S CLASSIC COSMO

10 TITO’S APERITIF MARTINI

1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. TITO’S HANDMADE VODKA

½ oz. Triple Sec Splash Cranberry juice Squeeze lime Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass.

Garnish with a lime wedge.

16

3/4 oz. Campari liqueur 1 oz. fresh orange juice 3/4 oz. fresh sweet & sour Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass.

Garnish with burnt orange.

TITO’S TOAST

17

1-1/2 oz. TITO’S HANDMADE VODKA 1/3 oz. texas wildflower honey 1-1/2 oz. TITO’S HANDMADE VODKA 1/4 oz. freshly squeezed lemon TITO’S TEXAS SIPPER 3/4 oz. Watermelon Pucker juice 1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. cranberry juice TITO’S 3 oz. champagne or sparkling 1/2 oz. St-Germain TITO’S MADRAS 1 fresh squeezed lime wedge CLASSIC MARTINI wine TITO’S GREYHOUND white 1-1/2 oz. grapefruit juice 1-1/2 oz. TITO’S HANDMADE VODKA 3 oz. TITO’S HANDMADE VODKA Infuse bottle of Tito’s with 2 Combine Tito’s Handmade Vodka, 1-1/2 oz.

TITO’S HANDMADE VODKA Top with club soda 4 oz. orange juice ½ oz. (or less) of dry vermouth sliced jalapeños. Test heat after honey, and lemon juice in a Combine Tito’s, elderflower 1 oz. cranberry juice Combine ingredients and ice in one hour. When desired heat 3 oz. grapefruit juice shaker with ice. Shake, and strain Pour TITO’S HANDMADE VODKA into champagne flute. Top with liqueur, and juice in a cocktail Add vodka and orange juice a cocktail shaker. Shake, or stir, is acquired, combine listed shaker with ice. Shake well & to serving glass with ice. Stir, and strain into chilled martini ingredients, shake and serve over ice, fill with grapefruit a splash of champagne. Garnish juice. Garnish with a sprig of strain over ice. Top with soda. and top with cranberry. Garnish glass. Garnish with 3 olives or as a martini. Garnish with a with lemon twist or wheel & a rosemary.

Garnish with mint sprig. with an orange wheel. strawberry. lime wheel. lemon rind twist.

TITO IMBIBES

1-1/2 oz. TITO’S HANDMADE VODKA

7

TITO’S HALF TIME

1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. cold brew coffee 1/2 oz. coffee liqueur 1/2 oz. hazelnut liqueur splash unsweetened almond milk Shake Tito’s Handmade Vodka, cold brew coffee & hazelnut & coffee liqueurs in cocktail shaker.

Pour into tall glass over ice, top with splash of unsweetened almond milk, & swizzle ‘til frosty.

26

2 oz. TITO’S HANDMADE VODKA 1 oz. simple syrup TITO RITA 1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. fresh lemon juice 3 slices peeled Eng. Cucumber 1/2 oz. Cointreau 3 drops green Tabasco 1-1/2 oz. lemon juice Fresh cilantro 1-1/2 oz. lime juice Muddle cilantro, cucumber, 1/2 oz. simple syrup syrup and lemon juice. Add Combine all ingredients in mixing glass with ice. Shake, Tito’s. Shake. Double strain into martini glass. Add Tabasco. strain, and pour into martini glass. Garnish with lime wedge. Garnish with cucumber wheel.

27

TITO’S SMASH 23 POTEET PUNCH 24 22 TITO’S 2 oz. TITO’S HANDMADE VODKA

TITO’S FRESH MINT LEMONDROP

5 grapes 1 slice serrano pepper 1-1/2 oz. TITO’S HANDMADE VODKA 1 lime wedge 3/4 oz. Cointreau 1 sugar cube 1/4 oz. simple syrup dash of orange bitters fresh mint Muddle all ingredients in a Combine all ingredients in cocktail shaker. Add ice, shake mixing glass with ice. Shake, well and pour everything, strain and pour into a sugar including the ice, into a glass. rimmed cocktail glass. Garnish Garnish with slice of serrano with lemon wheel. pepper and a lime wedge.

28

29 TITO’S GARDEN PARTY

30 TITO’S CLASSIC GIMLET

1-1/2 oz. TITO’S HANDMADE VODKA

3/4 oz. Paula’s Texas Limoncello 1/2 oz. simple syrup & lime juice 3 ripe strawberries Muddle strawberries & simple syrup in mixing glass. Add Tito’s, limoncello, lime juice & ice. Shake & strain into chilled cocktail glass. Garnish with lemon twist & fresh strawberry.

For Texas-style kick, muddle jalapeño with strawberries.

FRENCH STRAWBERRY MO-TITO

31

1-1/2 oz. TITO’S HANDMADE VODKA 1-2 fresh strawberries 1-1/2 oz. TITO’S HANDMADE VODKA 1 mint leaf & 1 basil leaf 1 oz. lemon juice TITO’S NEGRONI 3/4 oz. simple syrup & fresh lime juice 1 oz. fresh lime juice 1/2 oz. TITO’S HANDMADE VODKA TITO’S ALL 1 liter TITO’S HANDMADE VODKA 3/4 oz. simple syrup AMERICAN LEMONADE 1 cucumber 1 oz. simple syrup OR 1 tsp sugar 1/2 oz. St. Germain Liqueur 1/2 oz. Campari Bitters Club soda 1-1/2 oz. TITO’S HANDMADE VODKA lemonade Muddle strawberries, mint, & basil Combine all ingredients in a 1/2 oz. St. Germain Combine Tito’s, lemon juice Combine all ingredients in mix- Lemonade of your choice Chop up a whole cucumber and and syrup in a collins glass. Top cocktail shaker. Shake vigor- in mixing glass. Add Tito’s, simple ously and strain into a chilled syrup, lime juice & elderflower ing glass with ice. Stir and pour Pour Tito’s over ice in a glass add to Tito’s. Freeze for 1 day. with club soda. Garnish with and just add lemonade. Garnish Pour 2 oz. into a glass and add 2 lemon wheels and sprigs of cocktail glass. Garnish with a liqueur. Shake & pour into a collins into an old fashioned glass. glass & ice. Top with club soda. lime wheel.

Garnish with an orange peel. with mint sprig. lemonade. rosemary and thyme.

TITO’S CUCUMBER LEMONADE

1-1/2 oz. TITO’S HANDMADE VODKA

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September 2019 LUXROWDISTILLERS.COM

Sunday

1

ANGRY YELL

1.5 oz. REBEL YELL GINGER WHISKEY 1 oz. cranberry juice 1 oz. fresh citrus sour 1.5 oz. hard cider Lemon, for garnish Add ice to cocktail shaker. Pour first three ingredients into cocktail tin and shake. Strain over fresh ice into short rocks glass and top with cider. Garnish with lemon wheel.

MAPLE AND RYE

8

2 oz. REBEL YELL SMALL BATCH RYE .5 oz. maple syrup 3 dashes aromatic bitters Waffle wedge and fresh blue berries, for garnish Add ice to cocktail shaker. Pour ingredients into tin and shake.

Strain over fresh ice into an old fashioned glass. Garnish with toasted waffle wedge and fresh blueberries.

15

WHISKEY BULLDOG

3 oz. EZRA BROOKS BOURBON CREAM LIQUEUR 1 oz. Ezra Brooks Kentucky Straight Bourbon 1 oz. milk 1.5 oz. cola Add all the ingredients to a shaker filled with ice and shake.

Strain into a rocks glass filled with fresh ice and top off with cola. Garnish with a cherry.

RYE & PEACH COLLINS

22

2 oz. REBEL YELL SMALL BATCH RYE WHISKEY 1 oz. real peach puree 1 oz. lime juice 1.5 oz. soda Fill cocktail shaker with ice.

Add first three ingredients and shake. Strain and pour into Collins glass with fresh ice. Top off with soda. Garnish with a lime wheel.

OLD FASHIONED

Monday

REBEL YELL RYE PEACH FREEZE

REBEL YELL KSBW TAP

6 oz. REBEL YELL SMALL BATCH RYE 1.5 oz. REBEL YELL KENTUCKY 6 oz. sparkling mineral water, STRAIGHT BOURBON WHISKEY such as Topo Chico 6 oz. chilled strong brewed tea 6 oz. frozen limeade concentrate Lemon wedge 16 oz. fresh peach slices Pour bourbon into a pint glass Add all ingredients to a blender filled with ice. Add tea. Garnish and puree until smooth. Divide with a lemon wedge. among four glasses and top with a splash of rye. Serves 4.

Labor Day

9

6 oz. REBEL YELL KENTUCKY STRAIGHT BOURBON WHISKEY 12 mint sprigs 6 tbsp frozen lime juice concentrate Topo Chico Fill shaker with ice. Add whiskey, torn mint, & lime juice concentrate; shake until blended. Strain over ice in highball glass. Top with splash sparkling water.

Garnish mint sprig & lime slice.

10

11

WATERMELON SLUSH

6 oz. REBEL YELL GINGER WHISKEY 16 oz. frozen cubed seedless watermelon 3 oz. frozen limeade concentrate Chilled sparkling mineral water, such as Topo Chico Add ingredients to blender and puree until smooth. Pour over ice in whatever glass you have handy. Top with sparkling water.

Serves 4.

HABANERO SOUR

2 oz. REBEL YELL KENTUCKY STRAIGHT BOURBON WHISKEY 1 oz. rosemary habanero simple 2 oz. REBEL YELL KENTUCKY 2 oz. REBEL YELL syrup STRAIGHT BOURBON GINGER COKE ROOT BEER WHISKEY .75 oz. lemon juice Squeeze of lime 1 oz. amaretto 2 oz. REBEL YELL GINGER WHISKEY Add ice to cocktail shaker. Pour 1 dash hot sauce .5 oz. sweet vermouth 3 oz. Coke ingredients into tin and shake.

3 oz. ginger beer Strain over fresh ice into highball Shake ingredients with ice. Top Stir ingredients with ice. Strain Squeeze of lime off with ginger beer and strain into short rocks glass over fresh Build in short rocks glass over or old fashioned glass. Garnish ice. Garnish with a lime wedge. with sprig of rosemary and into rocks glass. Garnish with a ice. Garnish with a cherry. habanero pepper. lime wheel.

Patriots Day Lachlan’s Day

16

BOULEVARDIER

1.5 oz. EZRA BROOKS STRAIGHT RYE WHISKEY 1 oz. Italian aperitif 1 oz. sweet vermouth Pour all ingredients into a mixing glass with ice and stir until well chilled. Strain into a rocks glass filled with ice.

Garnish with a lemon twist and a cherry.

23

17

BOURBON SPLIT

3 oz. EZRA BROOKS BOURBON CREAM LIQUEUR 1 oz. Ezra Brooks Kentucky Straight Bourbon .5 oz. real banana puree .5 oz. real mango puree Add all the ingredients to a shaker filled with ice and shake.

Strain into a rocks glass filled with fresh ice. Garnish with banana wheels.

24

18

SMALL BATCH RYE .25 oz. absinthe 1 teaspoon honey + 1 sugar cube 3 dashes bitters Rinse a chilled old-fashioned glass with absinthe, discarding excess, & set aside. Muddle sugar cube & bitters in separate glass, add Rebel Yell Small Batch Rye & ice. Stir until chilled, strain into chilled old-fashioned glass.

Garnish lemon peel.

12

REBEL WITH A CAUSE

BUCK UP

19

BOURBON-SOAKED CHERRIES

1 cup REBEL YELL 8 oz. dried cherries Optional flavor element, such as orange peel or chunk of candied ginger Place the cherries in a glass jar.

Cover with bourbon and optional flavoring if desired. Let sit for a minimum of 48 hours. Will keep in refrigerator for six weeks.

13 WHISKEY SOUR

2 oz. EZRA BROOKS KENTUCKY STRAIGHT BOURBON .75 oz. lemon juice .75 oz. simple syrup Optional: 1 egg white Add all the ingredients to a shaker filled with ice and shake.

Strain into a rocks glass filled with fresh ice. Garnish with a cherry and lemon wedge.

20

14 GINGER BASIL SMASH

2 oz. REBEL YELL GINGER WHISKEY 1 oz. basil simple syrup .75 oz. lemon juice Basil leaf, for garnish Add ice to cocktail shaker. Pour ingredients into tin and shake.

Strain over fresh ice into highball or old fashioned glass.

Garnish with basil leaf.

21

MINT JULEP

2 oz. DAVID NICHOLSON 1843® 2 tsp. water 1 tsp. powdered sugar 4 mint leaves In a highball glass, gently muddle the mint, sugar and water.

Fill the glass with crushed ice, add bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

25

HOT TODDY

1 oz. DAVID NICHOLSON® RESERVE 1 tbsp mild honey 2 tsp fresh lemon juice 1/4 cup boiling water Put bourbon, honey, and lemon juice in a 6 oz. mug. Top off with hot water and stir until honey is dissolved.

26

APPLE AGITATOR

2 oz. REBEL YELL ROOT BEER WHISKEY .5 oz. cinnamon simple syrup 1 oz. apple juice Add ice to cocktail shaker. Pour ingredients into tin and shake.

Strain over fresh ice into rocks glass. Garnish with apple slice.

GINGER MULE

27

REBEL RITA

1 1/4 oz. REBEL YELL® splash of Juarez Triple Sec splash of sour mix lime wedge Blend ingredients with ice and serve in a salt-rimmed martini glass with lime wedge garnish.

EL REBEL RITA

28

.75 oz. REBEL YELL® BOURBON .75 oz. Exotico Reposado Tequila RYE OF 2 oz. EZRA BROOKS ROOT BREW .5 oz. dry curacao ROOT BEER 2 oz. REBEL YELL ROOT BEER WHISKEY KENTUCKY STRAIGHT BOURBON THE STORM 1 oz. mint simple syrup 1.5 oz. REBEL YELL 2 oz. Cocktail Crate Classic Ginger 1 oz. grapefruit juice RUBY AND RYE CREAM .5 oz. pineapple coconut syrup 2 oz. REBEL YELL 2 oz. REBEL YELL 1 oz. cold brew coffee SMALL BATCH RYE WHISKEY Mule mixer ROOT BEER WHISKEY SMALL BATCH RYE WHISKEY 4 dashes black walnut bitters .75 oz. spiced rum Optional: top with sparkling water Shake in shaker with ice & strain over fresh ice. Present in Collins .75 oz. vanilla simple syrup 1.5 oz. ruby red grapefruit juice 1.5 oz. pineapple juice Add ice to cocktail shaker. Pour Add all the ingredients to a glass full of crushed ice. Garnish 2 dashes mole bitters .25 oz. real raspberry puree ingredients into tin and shake. shaker filled with ice and shake.

1.5 oz. ginger beer with pineapple wedge & leaf. To Fill cocktail shaker with ice.

Fill cocktail shaker with ice. Add Add ice to cocktail shaker. Pour Strain into champagne coupe Strain into a rocks glass filled make pineapple coconut syrup, use ingredients into tin and stir.

Add ingredients and shake. or Collins glass. Garnish with ingredients and shake. Strain with fresh ice. Top with sparkling equal parts pineapple coconut juice Strain and pour into rocks glass. and pour into rocks glass with Strain into old fashioned glass. espresso caramels. water optional. Garnish with a & sugar. Bring them to slight boil to Garnish with a raspberry. fresh ice. Garnish with a cherry. Sprinkle with ground cinnamon. mint sprig. create syrup.

29

1.5 oz. EZRA BROOKS KENTUCKY STRAIGHT BOURBON 2 dashes bitters 1 sugar cube 1 dash water Orange twist Place the sugar cube in an old fashioned glass. Add the bitters and water and muddle until dissolved. Fill the glass with ice, add whiskey, and stir.

Garnish with an orange twist.

Tuesday Wednesday Thursday Friday Saturday REBEL YELL 2 3 BOURBOJITO 4 REBEL YELL GINGER5 1.5SAZERAC 6 7 oz. REBEL YELL

30 MANHATTAN

2 oz. EZRA BROOKS STRAIGHT RYE WHISKEY .75 oz. sweet vermouth 1 dash bitters Cherry for garnish Add all ingredients to a mixing glass with ice. Stir gently, then strain into a chilled cocktail glass. Garnish with a cherry.

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October 2019 GRAITGRAPPA.COM PALMBAY.COM @EXPLOREYOURPOUR

Sunday

Monday

Tuesday

Wednesday Thursday 3 1 2

LA GLORIA

1-1/2 oz. LOS AMANTES JOVEN with infused fresh jalapeño 1 oz. Cucumber juice 3/4 oz. Lime juice 1/2 oz. Chase Elderflower Liqueur Basil leaves Shake well. On the rocks with grasshopper salt on the rim.

7

6 EL HUERTO ROSA SILVESTRE

1-1/2 oz. LOS AMANTES JOVEN 1 oz. Lime juice 1/2 oz. Rose syrup On the rocks.

13

2 oz. LOS AMANTES JOVEN 3/4 oz. Guava juice 3/4 oz. Lime juice 1/2 oz. Organic honey Slice of jalapeño pepper Spicy salt on the rim Serve on the rocks.

14

PINEAPPLE DREAM

1-1/2 oz. LOS AMANTES JOVEN 1/2 oz. Dos Maderas 5+3 rum 1 oz. Pineapple juice 3/4 oz. Coconut water 1/2 oz. Lime juice On the rocks. Garnish slice of pineapple.

8 LA FLACA

1-1/2 oz. LOS AMANTES REPOSADO 1-1/2 oz. grapefruit juice 3/4 oz. Bauchant Orange Liqueur 1/4 oz. simple syrup Shake well and strain into a chill martini glass.

15

16

MEZCAL FRESCO

LOS AMANTES & TONIC 2 oz. LOS AMANTES JOVEN Tonic water Aromatic bitters Wedge of lime to garnish.

Jack’s Day

20

LA LLORONA

1-1/2 oz. LOS AMANTES JOVEN 1 oz. Lemon juice NEWYORKINO 1-1/2 oz. LOS AMANTES REPOSADO 1/2 oz. Simple Syrup EL ESCOCES Shake well. Topped off club 1-1/2 oz. LOS AMANTES REPOSADO 1/2 oz. Amaretto liqueur 3/4 oz. Drambuie 2 oz. Muddle Amarena Cherry soda. On the rocks. Garnish maraschino cherry.

Lemon peel Shake well. On the rocks.

Shake well. On the rocks.

Garnish orange peel.

Jamie’s Day

21

22

1-1/2 oz. LOS AMANTES JOVEN 1 oz. Hibiscus juice 3/4 oz. Grapefruit juice 1/2 oz. Cherry liqueur 1/2 oz. Vanilla infused agave Shake, serve on the rocks.

17

CALAVERA BLANCA

1-1/2 oz. LOS AMANTES JOVEN 2 oz. Horchata water 1/2 oz. Lemon juice 1/2 oz. Cinnamon infused agave Shake well. Serve on the rocks.

Garnish with cinnamon stick.

24

23

1/2 oz. LOS AMANTES JOVEN 1/2 oz. Lemon juice 3/4 oz. Peach liqueur Shake well, strain into a champagne glass and topped with Cinzano Prosecco. Garnish with a lemon wedge.

27

28 TLACOLULA

1-1/2 LOS AMANTES JOVEN 1 oz. Lime juice 1-1/2 oz. LOS AMANTES JOVEN 3/4 oz. Ginger liqueur 1 oz. Passion fruit 1/2 oz. Lemongrass syrup 1/2 oz. Agave Syrup Slice jalapeño Serrano peppers Cilantro Float hibiscus juice. Shake well. Shake well. On the rocks. With Served up. salt on the rim.

ITALIANI

1-1/2 oz. LOS AMANTES REPOSADO 3/4 oz. Cynar 1 oz. Grapefruit juice Topped with club soda. Shake well. On the rocks.

ESPIRITUS

2 oz. LOS AMANTES AÑEJO 1/4 oz. Amaro 1/2 oz. Bauchant Orange liqueur Orange peel Stir, served in a chill wine glass.

29 OAXACAN LOVERS

2 oz. LOS AMANTES AÑEJO 1/2 oz. Cinzano Rosso Sweet Vermouth Mole bitters Orange peel Stir. Served into a chill cocktail glass.

EL CONDE #1

1-1/2 oz. LOS AMANTES REPOSADO 1 oz. Grapefruit juice 1/2 oz. Simple Syrup 1/2 oz. Lime 1 oz. Chase Elderflower Liqueur Shake well. On the rocks. Top with club soda.

5

3/4 oz. LOS AMANTES JOVEN 3/4 oz. Cachaça 1/2 oz. Simple syrup Muddled lime, agave on the rocks.

THE ORCHARD

2 oz. LOS AMANTES AÑEJO 3/4 oz. Lemon juice 3/4 oz. Bauchant Orange liqueur Shake & strain into Martini glass.

11 LOS AMANTES SPRITZ 3/4 oz. LOS AMANTES JOVEN 1/2 oz. Chase Elderflower Liqueur Orange bitter Club soda Lemon twist On the rocks in a wine glass.

18

EL MIGO

1 oz. LOS AMANTES REPOSADO 1 oz. MIGO Coffee Amargo 1 oz. Ginger liqueur Shake well. Strain into a chill cocktail glass.

25

ADELITA

MEZCARINHA

30

4

1-1/2 oz. LOS AMANTES REPOSADO 3/4 oz. Campari 3/4 oz. Cinzano Sweet Vermouth Aromatic orange bitters Slice of orange to garnish Stir well and strain into a chilled martini glass.

10

POLANCO

2 oz. LOS AMANTES REPOSADO 1 oz. Lime juice 1/2 oz. Pineapple juice 1/2 oz. Agave infused dry Chile ancho.

On the rocks, garnish with fresh mint.

SECRETO SENSUAL

1-1/2 oz. LOS AMANTES JOVEN 1 oz. Passion fruit juice 1/2 oz. Fresh lime juice 1/2 oz. Orange liqueur 1/2 oz. Damiana infuse agave Serve on the rocks.

CATRINA IN LOVE

1-1/2 oz. LOS AMANTES JOVEN 1 oz. lime 1/2 oz. Agave syrup Egg white Angostura bitters

Saturday

NEGRETE

THE LOVERS

9

MEZCAL SOUR

Friday

1-1/2 oz. LOS AMANTES JOVEN 1/2 oz. Watermelon 1/2 oz. Lime 1/2 oz. Cherry liqueur 1/2 oz. Agave Syrup Shake well, with spicy salt.

12 GUERRERO

1 oz. LOS AMANTES JOVEN 1/2 oz. Los Amantes infused habanero bullet 1-1/2 oz. Tamarind juice 1/2 oz. Lime juice 1/2 oz. Syrup Shake well. On the rocks with spicy salt on the rim.

19

HECHICERA

1-1/2 oz. LOS AMANTES JOVEN 3/4 oz. Lime juice 1/2 oz. Agave Syrup Fresh sage Angostura bitters

26

AMANTES MOJITO

2 oz. LOS AMANTES JOVEN 3/4 oz. Simple syrup 1 oz. Lime Fresh mint Top with sparkling water.

31 DESIERTO

2 oz. LOS AMANTES JOVEN 1 oz. Cactus pear juice 1/2 oz. Agave Syrup 3/4 oz. Lime juice Shake well, served up. Hibiscus salt on the rim.

Halloween

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November 2019 ZUCCARABARBARO.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 2

THE ITALIAN FROM MANHATTAN

1 oz. ZUCCA 2 oz. Woodford Reserve Rye 2 dashes Rhubarb Bitters 2 dashes Chocolate Bitters Shake all ingredients with ice and strain into chilled martini glass. Garnish with luxardo cherry.

3 CONQUISTADOR 4

SOUR REDUX

.5 oz. ZUCCA

1 oz. Tequila, Mezcal or Bourbon

.5 oz. ZUCCA 1 oz. Pisco 1 oz. DISARONNO 1 oz. lime Juice 1 oz. pineapple juice 3 dashes fee brothers cardamom bitters Shake & strain into highball glass with ice. Garnish with lime wheel & cardamom.

1 oz. Tia Maria 1-2 dashes Orange bitters Stirred with an orange twist Add all ingredients into a mixing glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

Pam’s Day

5 VECCHIA PIAZZA

.75 oz. ZUCCA .75 oz. cognac .75 oz. rye whiskey Barspoon of DISARONNO 4 dashes Peychauds bitters

1.5 oz. ZUCCA 1 oz. Rye Bourbon .75 oz. Lemon Juice Soda Water ZUCCA SPRITZ Bitters 4 dashes Angostura bitters 1 oz. ZUCCA Shake Zucca, bourbon and Add all ingredients to a mixing 4 oz. Prosecco glass with ice and stir. Strain into lemon juice. Strain over ice Grapefruit Peel rocks glass with fresh ice. Garnish and top with soda water and 3 with orange rind.

Bill’s Day dashes of bitters.

11 ZUCCA

13

1 oz. ZUCCA 1 oz. Pedro Jimenez sherry RODEO GHOST .25 oz. ZUCCA .5 oz. lemon juice West Pecos Bar, San Francisco 1 oz. DISARONNO 4 muddled strawberries 1 oz. Yellow Chartreuse 1 oz. ZUCCA 2 oz. Prosecco 1 oz. Strawberry Shrub 1 oz. mezcal In a mixing glass muddle .5 oz.

Lemon Juice 1 oz. Sweet Vermouth strawberries. Add all ingrediShake and double strain into a ents except prosecco. Shake 2 dashes bitter truth mole coupe glass and garnish with a and strain into highball with bitters thyme sprig.

Orange twist crushed ice. Top with Prosecco.

Johnny’s Day Garnish with a mint sprig.

Veteran’s Day

ZUCCA float 1.5 oz. DISARONNO 1 oz. lemon juice 2 oz. prosecco 0.5 oz. simple syrup Add DISARONNO, lemon juice & simple syrup into cocktail shaker with ice & shake. Strain into wine goblet with fresh ice. Top with prosecco & float Zucca.

STRAWBERRY COBBLER DOMENICO

BILLY BESSINGER

17

18

MEZCAL NEGRONI

1 oz. ZUCCA 1 oz. Mezcal 1 oz. Sweet Vermouth 1-2 dashes Orange bitters Add all ingredients into a mixing glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

ZUCCANO

1 oz. ZUCCA 1 oz. DISARONNO 2 oz. soda water Lemon peel twist as garnish.

Amaro Bar, Locanda San Francisco .75 oz. ZUCCA .75 oz. Carpano Antica 1.5 oz. Blanco Tequila Serve with large ice cube & orange peel.

Liane’s Day Foster’s Day

1 Part ZUCCA 4 Part Prosecco .5 Part Pompelmo San Pellegrino (Grapefruit Soda) Add Zucca into champagne flute then top with prosecco ZUCCA JO followed by Pompelmo 1 oz. ZUCCA grapefruit soda. Garnish with 1 oz. Tia Maria grapefruit peel.

Build in a rocks glass with ice.

Anne’s Day Garnish with orange peel.

ZUCCA CLUB

.5 oz. ZUCCA 2 oz. Gin .5 oz. Raspberry syrup .75 oz. lime Splash simple syrup Mint sprig Add all ingredients into shaker and shake hard until chilled, fine strain into cocktail glass.

Garnish with Mint Sprig.

AMERICANO

26

1 oz. ZUCCA 0.5 oz. Sweet Vermouth (DISARONNO can be a substitute for vermouth) 4 oz. sparkling water .25 oz. fresh lemon juice Add Zucca, sweet vermouth to a highball over ice. Top with San Pellegrino sparkling water and fresh lemon juice. Garnish with lemon twist.

ZUCCA-RITA

27

1 oz. ZUCCA .5 oz. Tequila Reposado .5 oz. Mezcal .5 oz. Grapefruit Juice .5 oz. Lime Juice 3 slices Jalapeno’s (muddled) In a mixing glass muddle jalepeno. Add rest ingredients.

Shake and strain into highball with ice. Garnish with a grapefruit and jalapeno slice.

DRY APPLE CIDER

ZUCCA SUMMER

ZUCCLANDER

15

16

BEAKER & GRAY (Miami)

by Frasier Hamilton 1 oz. ZUCCA 1 oz. Maestro Dobel .5 oz. Lemon Juice .5 oz. Agave 2 Muddled Strawberries 6 Drops Bitterman’s Orange Citrate

Muddle, shake and strain into highball glass with ice. Garnish with a floating lemon wheel.

21 REVOLVER 22 AMARO

ZU-GRONI

1 oz. ZUCCA 1 oz. Gin 1 oz. Sweet Vermouth 1-2 dashes of orange bitters Add all ingredients into a mixing glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

.5 oz. ZUCCA 2 oz. Rye Whiskey 1-2 dashes Orange bitters Stirred with an orange twist Add all ingredients into a mixing glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

28 HEADS OR TAILS

.75 oz. ZUCCA 2 oz. Scotch .5 oz. fresh lemon juice .25 oz. cane syrup Orange Twist Add all ingredients into a mixing glass and shake with ice. Strain into a cocktail glass.

Garnish with an orange twist.

Thanksgiving Day

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

9

Add all ingredients into shaker except cava ginger beer. Shake for 10 seconds. Fine strain into high ball with ice and top with cava and ginger beer & garnish with cucumber ribbon.

Top with Cava and ginger beer (50/50)

14

(AMARO & SCOTCH HIGHBALL)

2 oz. ZUCCA 1.5 oz. Scotch 4 dashes grapefruit bitters 6 oz. bitter lemon soda, Lemon twist, for garnish.

Whiskey Lounge (Orlando)

by Nadine Rodriguez .5 oz. ZUCCA 4 oz. Dry Cider .25 oz. Solerno Fresh Mint Stir all ingredients together except apple cider with ice and stir until chilled. Strain and top with cider then garnish with orange peel.

.5 oz. ZUCCA 1 oz. Gin .75 oz. Lemon Juice .5 oz. Honey syrup (1:1)

1 oz. ZUCCA .5 oz. Lemon Juice .75 oz. Ginger Syrup .75 oz. Ginger Beer CHICAGO SUMMER 1 oz. ZUCCA .75 oz. Soda Water 1 oz. Mt Gay Black Barrel Rum Pinch of Salt .5 oz. Yellow Chartreuse 3 Mint sprigs .5 oz. Lemon Juice Add all ingredients into shaker 1 oz. Passion Fruit Puree with ice and shake hard for 10 Shake & strain in a coupe glass seconds. Fine strain over fresh straight up. ice and garnish with mint sprig.

20

ZUCCA GRAPEFRUIT SPRITZ

25 ZUCCA

24 NEGRONI PLATA

19

VACCA SOUR

8

ZUCUMBER SPRITZ

ZUCCA HIGHBALL

12

10

7

6

ZUCCA SPREZZATURA

29

AMARO SOUR “ZUCCA-BERG”

1.5 oz. ZUCCA .75 oz. Cask Proof Bourbon 1 oz. Lemon Juice 1 tsp 2:1 simple Syrup .5 oz. Egg White Add all ingredients into a mixing glass and dry shake.

Add ice and shake for 15 seconds. Strain into a rocks glass with ice. Garnish with a lemon peel.

23 WRATH OF ROME

1 oz. ZUCCA 1 oz. DISARONNO 1 oz. Blood Orange 3 oz. prosecco Add all ingredients into cocktail shaker except prosecco. Shake until chilled and strain into champagne flute then top with prosecco.

DEVIL IN THE DARK

30

Created by Leroy Thomas Seattle, WA

0.5 oz. ZUCCA 1.5 oz. DISARONNO 0.5 oz. Carpano Antica 0.5 oz. fresh lime juice 1 egg white 12-15 coffee beans

Muddle coffee beans, & add all ingredients & dry shake.Add ice & shake again for 10 seconds. Double strain.

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December 2019 BARROWSINTENSE.COM

Sunday

1

Monday

Tuesday Wednesday Thursday 2 3 4 5

Friday THE GINGERED NEGRONI

Saturday 6 7

by Sasha Stubblefield 1 part BARROW’S INTENSE GINGER 2 oz. BARROW’S INTENSE GINGER 1 part gin .75 oz. BARROW’S INTENSE GINGER ELEVATED MULE 1 oz. Punt e Mes GINGERITA 1 part Campari 1 oz.

BARROW’S INTENSE GINGER 1 oz. BARROW’S INTENSE GINGER .5 part sweet vermouth 1.5 oz. bourbon or rye whiskey 5 dashes Angostura Bitters 1.5 oz. super premium vodka 2 oz. tequila 2 dashes Angostura Bitters 5 dashes orange bitters .5 part dry vermouth 3 oz. premium ginger beer .5 oz. lime juice Stir with ice and strain into a 2 dashes orange bitters Stir all ingredients with ice. of ½ a lime Shake with ice and strain into Strain into an ice-filled rocks AMERICAN DIGESTIF rocks glass over one large ice Build in a rocks glass over ice. Juice Build in a copper mug over an ice-filled Margarita glass. glass. Garnish with candied 2 oz. BARROW’S INTENSE GINGER cube.Garnish with an orange Garnish with an orange peel. crushed ice.

Garnish with a lime wheel. peel and a cherry.

Jackie’s Day ginger.

Serve on the rocks.

INTENSE OLD FASHIONED

CHICAGO MISTAKE

8

9

10

11

12

MORTIMER & MAUVE

INTENSELY STORMY

FER-TENSE

.75 OZ. BARROW’S INTENSE GINGER .75 oz. Fernet Branca In a shot glass, float Fernet Branca on top of Barrow’s Intense.

15

2 oz. BARROW’S INTENSE GINGER 1 oz. dark rum Build in a rocks glass over ice.

Top with a splash of soda water and stir gently to combine.

Garnish with a lime twist.

16

BROOKLYN COLLINS

by Pamela Wiznitzer SKINNY MULE 3/4 oz. BARROW’S INTENSE GINGER .5 oz. BARROW’S INTENSE GINGER 1.25 oz. rye whiskey 1 oz. vodka 1.25 oz. chai-infused sweet 4 oz. soda vermouth Lime wedge (squeezed) Stir with ice and strain into Build in a copper mug over crushed ice. Under 120 Calories a rocks glass over one large ice cube. Use orange peel to - 30% fewer calories than a extract oils. Discard peel. traditional mule.

17

INTENSE SAZERAC

THE PASSPORT

by Jason Foust .75 oz. BARROW’S INTENSE GINGER .75 oz. BARROW’S INTENSE GINGER INTENSE DAIQUIRI 1.5 oz. vodka 1 oz. gin .75 oz. BARROW’S INTENSE GINGER .3 oz. Green Chartreuse .75 oz. lime 2 oz. aged white rum Red grapes & basil 1 oz. lemon juice .75 oz. lime juice Muddle red grapes and basil. .5 oz. simple syrup Shake with ice and strain into a Shake with ice and strain into Shake all ingredients with ice cocktail glass. and fine strain into an ice-filled an ice-filled Collins glass.

Garnish with a lime wedge. rocks glass. Garnish with basil Top with soda water and and grape.

Lynn’s Day garnish with basil leaves.

22

TOO HOT TO HANDLE

23

INTENSE BLOODY

24

SWEET APPLE RYE

by Pamela Wiznitzer .75 oz. BARROW’S INTENSE GINGER 1.5 oz. rum 2.5 oz. hot chai tea .5 oz. honey syrup .5 oz. lemon juice Build all ingredients in a mug.

Garnish with a biscotti.

.75 oz. BARROW’S INTENSE GINGER 2 oz. vodka, gin, tequila, or mezcal .5 oz. lemon juice 5 oz. Bloody Mary mix Build in an ice-filled pint glass.

Garnish with a lemon wheel, ginger spear, and black pepper.

by Emily Farris 1 oz. BARROW’S INTENSE GINGER 2 oz. rye whiskey 2 oz. apple cider .5 oz. allspice dram .5 oz. lemon juice .25 tsp ground cinnamon Shake with ice and strain into an ice-filled rocks glass.

Garnish with a cinnamon stick.

29

30

31

Hanukkah

CRIMSON TOPAZ

18 .25 oz. BARROW’S INTENSE GINGER 2 oz. rye whiskey 4 dashes Peychaud’s Bitters Absinthe Rinse glass with absinthe and discard excess.

Stir ingredients with ice and strain into rinsed glass. Garnish with a lemon peel.

Julie’s Day

25

by Dot Katsias 1.5 oz. BARROW’S INTENSE GINGER 12 oz. pale lager 2 dashes hot sauce 3 lime wedges (squeezed) Build in a pint glass over ice and stir gently to combine. Top with a pinch of salt.

13

LOS DESTELLOS

14 SAKE SAGE FIZZ

by Brother Cleve INTENSE BEE’S KNEES .75 oz. BARROW’S INTENSE GINGER .75 oz. BARROW’S INTENSE GINGER 1.5 oz. pisco .25 oz. lime juice 1.5 oz. gin .25 oz. cinnamon syrup .75 oz. lemon juice 1 dash cardamom bitters .5 oz. honey syrup Shake with ice and strain into Shake with ice and strain into a cocktail glass. Garnish with a a cocktail glass. Garnish with crushed black pepper. lemon wheel.

1.25 oz. BARROW’S INTENSE GINGER 1.75 oz. sake .5 oz. pineapple juice .5 oz. lime juice .5 oz. sage simple syrup 1 egg white Dry shake, then shake with ice.

Strain into a Collins glass and top with club soda. Garnish with a basil leaf and fresh ginger.

GINGER SUNRISE

HONEY CRISP APPLE CIDER (BATCH)

19

1 oz. BARROW’S INTENSE GINGER 1.5 oz. tequila 4 oz. fresh orange juice .25 oz. grenadine Build first three ingredients in an ice-filled highball glass.

Float grenadine on top.

Garnish with an orange slice and a cherry.

26

20

CHARRED OAK

by Mar’s Astoria .5 oz. BARROW’S INTENSE GINGER 1.75 oz. scotch whisky .75 oz. amaro 2 dashes Angostura Bitters Mist of peated Scotch Stir first four ingredients and strain into a coupe.

Spray top with peated scotch.

21

by Prairie Rose 1 btl BARROW’S INTENSE GINGER 1 btl vodka 3 cups honey crisp apple cider 1 cup lemon juice 3 cups seltzer Batch all ingredients in a large canister and stir. Serve over ice.

27

28

STRAWBERRY PINEAPPLE GINGERITA

.75 oz. BARROW’S INTENSE GINGER 1.5 oz. tequila INTENSE BELLINI .5 oz. mezcal 2 parts BARROW’S INTENSE GINGER .5 oz. BARROW’S INTENSE GINGER .75 oz. lime juice 1 part rum 1.5 oz. peach pureé 3 strawberries 2 parts egg nog 4 oz. prosecco 3 chunks of pineapple Shake with ice and strain into Combine first two ingredients Muddle strawberries & pineapan ice-filled rocks glass. in a flute. ple & lime juice. Add remaining Garnish with ground cloves, Top with prosecco and stir ingredients & shake. Double nutmeg, and cinnamon. gently. Garnish with a cherry or strain into chilled coupe.

Christmas lemon twist.

Garnish with strawberry.

INTENSE GINGER NOGGIN

INTENSELY LOADED

INTENSE PENICILLIN

.5 oz. BARROW’S INTENSE GINGER 2 oz. Scotch whisky .75 oz. honey syrup .75 oz. lemon juice .25 oz. peated Scotch whisky Shake first four ingredients with ice. Strain into an ice-filled rocks glass. Float peated Scotch on top.

INTENSE FRENCH 75

.5 oz. BARROW’S INTENSE GINGER 1 oz. gin .75 oz. BARROW’S INTENSE GINGER CASSETTE CULTURE 1.5 oz. aged rum .75 oz. BARROW’S INTENSE GINGER .5 oz. lemon juice 4 oz. Champagne .75 oz. Campari 1.5 oz. rye whiskey Shake gin, Barrow’s Intense, 1.5 oz. pineapple juice .75 oz. amaro and lemon juice and strain into .5 oz. lime juice 1 dash aromatic bitters a flute. Top with Champagne Shake with ice and strain into 1 dash orange bitters an ice-filled rocks glass.

Stir with ice and strain into a and garnish with a lemon twist.

Garnish with a pineapple cocktail glass. Garnish with a Amy’s Day wedge. cocktail cherry.

New Year’s Eve

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