2018 BARTENDER Calendar by Foley Publishing Corporation

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ARTWORK VERSION NUMBER:

PROJECT DETAILS CLIENT NAME:

DIAGEO

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TNQLIFE

DESCRIPTION

TANQUERAY No.10 MYK

DATE:

01.06.16

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BW/MD

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VOL 99, 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 (732)449-4499, 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: Giana D’Alessandro, 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 Corp.: 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 Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Sping Lake, NJ 07762. Copyright 2017/2018, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

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January 2018 PATRONTEQUILA.COM/XOCAFE

Sunday

Monday

TICKLE MY TIKI

1 oz. PATRÓN XO CAFE 1 oz. Patrón Silver .5 oz. Banana liqueur 3 oz. Pineapple juice 1 tsp Ground cinnamon .5 piece Banana 1 oz. Coco Lopez 13 oz. Crushed ice Blend all ingredients in a blender and serve in a tiki glass. Garnish with a wedge of pineapple and pineapple leaves.

New Year’s Day

7 SPICY TREAT

CICADA

1.5 oz. PATRÓN XO CAFE .5 oz. Ultimat Vodka .5 oz. Chocolate sauce 1 oz. Whole milk Combine ingredients in cocktail shaker & shake with ice to chill. Strain into a cocktail coupe or martini-style cocktail glass that has been rimmed with cayenne-cocoa sugar.

FROZEN “HOT” CHOCOLATE

.5 oz. Crème de menthe .5 oz. Heavy cream Combine liquid ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled martini glass that has been rimmed with crushed Oreo cookies. Garnish with a sprig of mint.

XO MILK PUNCH

.5 oz. PATRÓN XO CAFE 1 oz. Patrón Silver .25 oz. Vanilla syrup .5 oz. Patrón Añejo 2 oz. Whole milk .5 oz. Chocolate syrup 1 Large scoop vanilla ice cream Combine in cocktail shaker with ice & “roll” the contents back Combine ingredients in a blender pitcher and blend until and forth a couple of times to a smooth texture is achieved. chill; pour into a double old fashioned glass and garnish Pour into a parfait glass or goblet. Garnish with a pinch of with a coffee bean. Martin Luther King Day cayenne-cocoa powder. 1.5 oz. PATRÓN XO CAFE

21 MEXICAN MIND ERASER 22

1 oz. PATRÓN XO CAFE 1 oz. Ultimat Vodka & Club soda Add crushed ice to champagne flute. Crushed ice like snowcone, held in place by lemon peel. Add Patrón XO Cafe, Ultimat Vodka & soda water to glass. Garnish with thick lemon twist around the entire rim & serve with straw.

SPICE APPEAL 1.5 oz. PATRÓN XO CAFE .5 oz. Lemon Juice 4 oz. Ginger beer + Mint sprig for garnish Over Ice, add Patrón XO Cafe and lemon juice, top with ginger beer. Garnish with a mint sprig and serve.

Buddy’s Day

ESPRESSO MARTINI

28 BLACK BEAUTY SPRITZ

1.5 oz. PATRÓN XO CAFE .75 oz. St. Germain 3 oz. Ginger beer Combine ingredients in a highball glass, fill with ice and stir gently to combine. Garnish with a lemon zest.

David & Stephen Day

1.5 oz. PATRÓN XO CAFE

.5 oz. Patrón Citrónge Mango .5 oz. Orgeat syrup & 1.5 oz. PATRÓN XO CAFE half & half .5 oz. Patrón Reposado 1 Egg white .5 Banana Combine all ingredients in 1 Large scoop vanilla ice cream shaker & shake 30 secs. to .5 cup Ice emulsify egg white. Add ice & Combine ingredients in a shake for another 20 seconds. blender & blend until smooth. Strain into cocktail glass half Pour into goblet swirled with rimmed with chili powder chocolate sauce. salt mix.

BANANA SPLIT

DAIQ ATTACK

.5 oz. PATRÓN XO CAFE 2 oz. Pyrat Rum .75 oz. Fresh lime juice .75 oz. Simple syrup 1 Egg white

1.75 oz. PATRÓN XO CAFE 1 oz. Fresh lemon juice .5 oz. Simple syrup .5 oz. Espresso Combine ingredients in a cocktail shaker and shake with ice to chill and achieve a frothy texture. Strain into a sugar-rimmed cocktail coupe and garnish with a wide strip of lemon zest.

AMANDE KISS

1.5 oz. PATRÓN XO CAFE 1.25 oz. Almond Cream 1.5 oz. PATRÓN XO CAFE .5 oz. Soy Milk, vanilla & 2 oz. Heavy cream nutmeg 6 oz. Club soda +dash of chocolate bitters Add one egg white to a shaker In the bottom of a collins glass, Combine ingredients in a and dry shake until frothy. In stir XO Cafe and heavy cream another shaker, add remaining cocktail shaker and shake together. While stirring, pour ingredients with ice. Pour into with ice to chill and achieve a club soda into the glass, stirring shaker with egg white and shake frothy texture. Strain into an old continuously to achieve a frothy until chilled. Strain into coupe & fashioned glass that has been texture. Serve with a straw. rimmed with almond powder. garnish with a lime peel.

Friday

1 oz. PATRÓN XO CAFE .5 oz. Patrón Citrónge Orange 2 oz. Sparkling wine Shake Patrón XO Cafe and Patrón Citrónge Orange in a cocktail shaker and strain into a chilled champagne flute. Top with sparkling wine and garnish with a fancy lemon twist.

XO FIZZ

30 LA TERRAZZA .75 oz. PATRÓN XO CAFE .75 oz. Averna .75 oz. Campari + Orange twist for garnish Combine all ingredients with ice and stir. Strain over fresh ice into a rocks glass. Garnish with an orange peel.

1 oz. PATRÓN XO CAFE 1 oz. Patrón Silver

1 oz. Simple syrup & heavy cream

.5 oz. PATRÓN XO CAFE 2 oz. Roca Patrón Silver 2 oz. Blue Curacao 2 oz. PATRÓN XO CAFE .5 oz. Premium crème de banana .75 oz. Sweetened condensed 5 oz. Fresh lemon juice milk 4 oz. lemon lime soda 2 oz. Chilled espresso Combine all ingredients except Shake all ingredients with ice garnishes in blender & blend until for a few seconds and pour slushy texture is achieved.Pour full contents of shaker into a into clear glass mug. Garnish with collins glass. lemon wheel and mint sprig.

12 oz. Sparkling water Combine ingredients in a 1.5 oz. Heavy cream carafe, add ice, and stir to 1 oz. Cold brew coffee combine. Add raspberries and concentrate lemon wheels. Pour into iced Shake ingredients with ice to rocks glasses and garnish with chill; strain onto fresh ice in a mint sprigs. double old fashioned glass. Caitlin’s Day

MOODY BLUES

VIETNAMESE COFFEE

FRAMBOISE SANGRIA

1.5 oz. PATRÓN XO CAFE

SURF RIDER

1 oz. PATRÓN XO CAFE 1 oz. Patrón Silver .75 oz. Fresh lime juice .75 oz. Pineapple syrup Combine ingredients in shaker and “dry shake” for a few seconds. Pour into double old fashioned glass, fill with crushed ice. Garnish with pineapple wedge.

BAJA FRAPPÉ

2 oz. PATRÓN XO CAFE .5 oz. Patrón Reposado 5 oz. Fresh brewed coffee 2.5 oz. Whole milk for garnish Whipped cream, Chocolate shavings, Coffee beans Combine all ingredients in blender with ice. Blend until smooth. Garnish with a dollop of whipped cream, coffee beans & chocolate shavings.

6 oz. Lindemans Framboise Lambic

FLAT WHITE

.5 oz. Fresh lime juice 3 oz. LaCroix lemon soda BABY STOUT 1 Egg white 1 oz. PATRÓN XO CAFE Combine all ingredients except .5 oz. Irish cream liqueur LaCroix in shaker & “dry Pour chilled Patrón XO Cafe into shake”. Add ice & shake. Pour a shot glass. Top off with Irish chilled lemon soda in bottom cream, layering the shot so it of collins glass. Strain cocktail looks likes a miniature glass into glass as frothy head rises of stout. above rim.

6 oz. PATRÓN XO CAFE 9 oz. Blanc vermouth

1.5 oz. PATRÓN XO CAFE .75 oz. Whole milk 1.5 oz. PATRÓN XO CAFE 5 Brandy soaked sour cherries, 1.5 oz. Pyrat Rum Muddle cherries in a shaker. 2 Dashes aromatic bitters Add remaining ingredients and Combine ingredients in a double old fashioned glass, add shake with ice. Strain through a fine strainer into a rocks glass large ice cubes and stir 10 filled with fresh ice. Garnish revolutions to combine with remaining sour cherry. and chill. Garnish with the expressed zest of an orange. Willie’s Day

Saturday

BLACK SATIN

MILKY WAY

MIDNIGHT MADNESS

3/4 oz. PATRÓN XO CAFE 3/4 oz. Patrón Silver 3/4 oz. Espresso shot Fine sugar Powdered Chocolate Rim martini glass with sugar. Combine Patrón XO Cafe & Patrón Silver with espresso in mixing glass, + ice; shake & strain. Garnish powdered chocolate.

Isla’s Day

Wednesday Thursday 2 ARBOL 3 CAPPUCCELLO 4 BEFORE BED

XO CAFE EGG CREAM

2 oz. PATRÓN XO CAFE

Tuesday

NIGHT WATCH 1.5 oz. Patrón XO Cafe 1 Scoop dark chocolate sorbet 1 Shot hot espresso + Orange whipped cream + Bittersweet chocolate shavings Place sorbet in coupe glass & pour PATRÓN XO CAFE & espresso over it. Top with dollop of orange whipped cream & chocolate shavings.

27 COCOA BUTTER

SOLAR ECLIPSE

2 oz. PATRÓN XO CAFE

.75 oz. Caramel sauce 1 Large scoop vanilla ice cream Combine ingredients in a 4 oz. Aranciata Italian orange soda blender pitcher and blend until Fill a highball glass with ice and a smooth texture is achieved. add all ingredients. Garnish with Pour into a parfait glass or goblet. Garnish with a pinch half a slice of blood orange or of sea salt. Valencia orange. 1.5 oz. PATRÓN XO CAFE .75 oz. Fresh lemon juice .5 oz. Simple syrup

BRUNCH MONEY

2 oz. PATRÓN XO CAFE 2 oz. Hot water 2 oz. Heavy cream, thickened Pour Patrón XO Cafe and hot water into a warmed coupe or Irish coffee glass. Gently float thickened cream over the surface of the drink. Garnish with coffee beans.

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February 2018 ANGOSTURABITTERS.COM

Sunday

Monday

Tuesday

Wednesday Thursday Friday Saturday 1824 OLD 1 1919 STRAWBERRY 2 3 FASHIONED DAIQUIRI

2 drops ANGOSTURA® orange bitters 2 oz. Angostura 1824® 1 tbs orange marmalade Ice Sphere Add all ingredients into mixing glass. Stir to allow orange marmalade to infuse with rum. Strain into a rocks glass over ice sphere. Garnish with an orange zest and dark cherry.

AMARONIUS

5 dashes ANGOSTURA® orange bitters 1 oz. Amaro di ANGOSTURA® 1 oz. Peruvian pisco 1 oz. London dry gin Combine all ingredients with ice in a mixing glass. Stir to chill and combine ingredients. Strain into a rocks glass over a big piece of ice. Garnish with orange wheel.

AMORA AMARO

.75 oz. ANGOSTURA® aromatic bitters 1.5 oz. Amaro di ANGOSTURA® 1 oz. Simple Syrup 1 oz. Lime Juice Add all ingredients into mixing tin with ice, shake & double-strain into pre-chilled coupe glass. Garnish with lime twist.

12 11 CARIBBEAN COLLINS 5 dashes ANGOSTURA® aromatic bitters (float) 1.5 oz. gin ½ oz. Aperol & lime juice 1 oz. grapefruit juice

BOLIVAR SOUR

6 ANGOSODA

4 dashes ANGOSTURA® aromatic bitters 6-8 oz. sparkling water Fill highball glass with 6-8 oz. sparkling water. Top with 4 dashes ANGOSTURA® aromatic bitters and garnish by squeezing a lime wedge into the drink.

DARK N’ STORMY

2 dashes ANGOSTURA® ¾ oz. ANGOSTURA® aromatic bitters aromatic bitters 2 ½ oz. Angostura® ¾ oz. Angostura® Reserva rum Combine gin, Aperol, grapefruit 7-Year Dark Rum 1 oz. fresh lime juice 5 oz. ginger beer & lime juice in shaker with ice. 1 oz. Macadamia Orgeat Syrup Shake & strain into Collins glass Pour ingredients into ice-filled, 1 egg white over fresh ice. Top with soda wa- old-fashioned glass; squeeze Dry shake, shake with ice and ter. Float ANGOSTURA® aromatic lime wedge on top & add bitdouble strain into wine glass. bitters on top. Garnish with half ters. Stir gently. Garnish: Lime grapefruit wheel. Garnish with lime zest. Wheel and/or Candied Ginger

PISCO SOUR

19 RAMOS

5 drops ANGOSTURA® aromatic bitters 3 oz. Pisco ROAD TO MANHATTAN 1 oz. simple syrup 2 dashes ANGOSTURA® 1 oz. fresh lime juice aromatic bitters 1 egg white 1 oz. Angostura® 1824 Add Pisco, simple syrup, lime 1 oz. Amaro di Angostura® juice & egg white to mixing glass 0.5 oz. Ginger Liqueur & dry shake. Fill shaker with ice Add all ingredients into mixing & then shake again vigorously. glass, add ice, stir & strain over Strain into old fashioned glass & large ice block into Double sprinkle ANGOSTURA® aromatic Old-Fashioned Glass. bitters on top egg white foam. President’s Day

25 1 oz. Amaro di ANGOSTURA®

SURPRISE SOUR

1 oz. blended scotch 1 oz. pineapple & lemon juice 1 egg white Combine all ingredients into cocktail shaker with ice. Shake hard for 1+ minute to emulsify & chill ingredients. Strain ice & shake again for 1+ minute to aerate & combine ingredients. Double strain into coupe glass. Garnish with lemon wheel.

TENNESSEE HIGHBALL

26 3 dashes ANGOSTURA®

AMARO FIZZ

2 oz. Angostura 1919® 1 oz. lime juice ½ oz. strawberry syrup Make the strawberry syrup ahead of time so it cools before use. Combine all ingredients in a shaker with ice. Shake to chill and combine ingredients. Strain into a coupe glass. Garnish with a strawberry.

8 BELLINI

BITTER ORANGE MARGARITA

FLIP 15 16 14 DICKENS ¼ oz. ANGOSTURA® MEXICAN FIRING

OLD FASHIONED

ANGOSTURA® LEMON LIME & BITTERS

1 dash ANGOSTURA® orange bitters 2 oz. white peach purée ½ oz. peach schnapps/peach liqueur 4 oz. Prosecco or dry sparkling wine (chilled) Place peach purée at bottom of mixing glass; add orange bitters & pour in chilled Prosecco wine. Gently bruise purée with back of bar spoon, pulling peach purée through Prosecco to incorporate. Strain into chilled champagne flute then float peach schnapps/ liqueur on top & stir gently.

ANGOSTURA® SOUR

1 oz. ANGOSTURA® aromatic bitters 6-8 dashes ANGOSTURA® 1 oz. fresh lemon juice aromatic bitters 1 oz. Demerara syrup* 5-6 oz. lemon-lime soda 1 egg white Add lemon-lime soda to ice Dry shake, then shake with ice filled highball glass and top with and double strain into a chilled bitters. Garnish by squeezing sour glass.*Demerara syrup: 1 a lemon and lime wedge into part Demerara sugar, 1 part hot the drink. water. Stir to dissolve.

aromatic bitters 1 oz. Angostura® Reserva rum ¾ oz. Cherry Heering 1 dash ANGOSTURA® ½ oz. Benedictine orange bitters ¼ oz. Demerara syrup 2 oz. Angostura® 5YR Gold Rum 1 whole egg ¾ oz. lime juice In mixing tin combine ingredients. ¾ oz. honey syrup Dry shake to whip & emulsify. ReAdd all ingredients to a cocktail shake with ice. Double strain into shaker and shake with ice. small rocks with no ice. Express Strain into a chilled coupe glass. an orange swath & discard.

HONEYSUCKLE

Valentine’s Day QUEEN’S PARK SWIZZLE

Garnish with a brandied cherry.

ROSEWATER RICKEY

SQUAD

2 dashes ANGOSTURA® aromatic bitters 2 oz. blanco tequila ¾ oz. lime juice ¾ oz. Grenadine Add tequila, lime and grenadine to a shaker and shake with ice. Pour over fresh ice in a highball glass. Finish with 2 dashes of ANGOSTURA® aromatic bitters.

1 oz. ANGOSTURA® orange bitters 1 oz. tequila Añejo 1 oz. lemon juice 1 egg white Combine all ingredients into cocktail shaker with ice. Shake hard for 1+ minute to emulsify & chill ingredients. Strain out ice & shake again for 1+ minute to aerate & further combine ingredients. Double strain into wine goblet. Garnish with orange twist.

1 dash ANGOSTURA® orange bitters 2 dashes ANGOSTURA® aromatic bitters 2 oz. Bourbon ¼ oz. Demerara syrup Splash water Build in rocks glass, stir with ice to incorporate ingredients. Add ice. Garnish with long orange peel.

22 STING-RAY 23 STRAWBERRY & 24

ANGOSTURA® aromatic bitters aromatic bitters 2 oz. Amaro di ANGOSTURA® 3 oz. gin 2 oz. Angostura® 7 Yr Dark Rum 1 bar spoon rosewater & sugar ½ oz. lime & grapefruit juice 1 oz. Demerara simple syrup ½ oz. fresh squeezed lime juice 1 oz. orange honey syrup 1 oz. fresh lime juice 5 brandied cherries (pitted) 1 oz. heavy cream Place brandied cherries & sugar 12-14 mint leaves 1 egg white in bottom of glass. Brulee cherCombine all ingredients except Build in highball glass; muddle mint leaves in lime juice & simple ries & sugar by spraying bitters soda into shaker with ice. Shake syrup. Fill glass with dry crushed mist through flame. Lightly hard 1+ minute to emulsify & ice. Pour rum over ice & swizzle muddle cherries & allow to cool. chill ingredients. Strain into until glass is frosted. Add more Add other ingredients & shake Collins glass. Top with soda with ice. Strain into Collins glass crushed ice & top with with ice & top with club soda. water. ANGOSTURA® aromatic bitters.

ZINGIBER MARTINI

1.5 oz. Amaro di ANGOSTURA® 2 Drops ANGOSTURA® orange bitters 1 oz. London Dry Gin .5 oz. Sweet Vermouth Add all ingredients into a mixing glass, add ice, stir and strain over ice into an Old-Fashioned Glass. Garnish: orange twist.

20 6-8 dashes ANGOSTURA®21

AMARONI

2 dashes ANGOSTURA® orange bitters 1 ½ oz. vodka ¾ oz. Grand Marnier 1 Bar Spoon pineapple marmalade ½ oz. fresh lemon juice 1 egg white Place vodka, egg white & lemon juice into cocktail shaker. Shake vigorously (dry shake). Open shaker add all other ingredients with ice, shake well. Double strain into chilled coupe glass.

BASIL MOJITO

3 dashes ANGOSTURA® aromatic bitters Fresh strawberries & basil leaves 2 oz. Angostura® Reserva Rum 1 ¼ oz. simple syrup Club soda In highball glass, muddle 2-3 strawberries with 12-15 basil leaves & simple syrup. Add rum & frappéed ice & stir well until glass frosts. Top with Club soda and ANGOSTURA® aromatic bitters.

3 dashes ANGOSTURA® orange bitters WATERMELON COOLER orange bitters 2 oz. ginger infused Angostura 1 ½ oz. Single Barrel Tennessee 2 dashes ANGOSTURA® Reserva® Whiskey orange bitters ½ oz. lemon juice 1 oz. fresh lemon juice 4 oz. seasoned watermelon Infuse ginger in Angostura 1 oz. simple syrup juice Reserva® at least 2 hours or until Chilled dry ginger ale 2 oz. gin suﬃciently flavored. Strain out. Add whiskey, lemon juice, 2 oz. Moscato d’Asti Add infused rum, orange bitters simple syrup & orange bitters to Build all ingredients in a & lemon juice into shaker with mixing glass. Shake well with highball glass, add ice and stir ice. Shake to chill and combine ice & pour into highball glass. to incorporate. Garnish: Lemon ingredients. Fine strain into coupe glass. Garnish rosemary sprig. Top with ginger ale. Balm or Mint Sprig

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March 2018 WALSHWHISKEY.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1

Friday

Saturday 2 3 BLACK ICE

IRISH BIRTHDAY

LUCKY LICORICE

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

THE IRISHMAN WHISKEY SOUR

1 1/2 oz. THE IRISHMAN SINGLE MALT 1 1/2 oz. lemon juice 3 oz. sugar syrup Pour IRISHMAN whiskey, lemon juice, & sugar syrup into cocktail shaker with ice. Shake well. Strain into chilled sour glass. Garnish with Maraschino cherry & lime slice.

THE FOUNDER’S GOLD

1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE IRISH IRISH TIRAMISU WHISKEY MARTINI 1 oz. Triple Sec 2 oz. THE IRISHMAN IRISH 1 oz. Banana Liqueur CREAM .75 oz. Chilled Tonic Water 1/4 cup espresso Put all ingredients into cocktail 2 oz. sweet cream shaker with ice. Shake to mix. 1 scoop vanilla ice cream Fine strain into chilled cocktail Blend all ingredients with ice glass. Garnish with orange and pour into a martini glass. segment.

IRISH COOKIE

THE JIMMY CONWAY/ HENRY HILL

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

OLD FASHIONED IRISHMAN

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

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

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

Katharine’s Day

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.

SOUTHERN IRISHMAN

1 1/2 oz. THE IRISHMAN

SINGLE MALT 3/4 oz. Simple Syrup 3/4 oz. Fresh Lime Sparkling Water Fresh Blackberries In mixing glass muddle 4-5 blackberries with simple syrup. Add lime & The Irishman Single Malt, shake well with ice. Double strain into glass over ice. Top up with sparkling water. Garnish: lemon segment & blackberry.

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

3 oz. THE IRISHMAN IRISH CREAM 1 oz. peach schnapps 1-1/2 oz. THE IRISHMAN 1 oz. butterscotch schnapps IRISH CREAM POCKET OF GOLD Pour THE IRISHMAN IRISH 3/4 oz. 100% Blue Agave Tequila 1 oz. THE IRISHMAN CREAM and peach schnapps 1 scoop vanilla ice cream IRISH CREAM into a glass, mix in the butter3/4 oz. half & half 1/2 oz. cinnamon schnapps Blend all ingredients with ice Mix ingredients in a shaker with scotch schnapps. and pour. ice, top with edible gold flakes. First Day of Spring

BLACKBERRY MALT

IRISH MARGARITA

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

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.

8 THE TRINITY BANANA 4 IRISH 1/2 oz. THE IRISHMAN

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

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

THE IRISH MANHATTAN

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

WRITERS’ SWIZZLE GINGER RODGERS

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.

1 1/2 oz. THE IRISHMAN FOUNDER’S RESERVE 6-8 Basil Leafs 1/2 oz. Monin green apple .3 oz. Monin pistachio 3/4 oz. Mozart dry chocolat .2 oz. fresh pressed lime juice Garnish – a basil leaf Pour The Irishman Founder’s Reserve, 6-8 basil leaves, green apple, pistachio, dry chocolate, lime juice in shaker & shake. Double strain into a glass. Basil leaf for garnish.

IRISH PADDY

1 oz. THE IRISHMAN IRISH CREAM 1 oz. crème de cacao 1 oz. green crème de menthe Pour ingredients into a shaker over ice, shake & strain into a chilled Rocks glass.

CANDY BAR

4 tsp. egg white 4 dashes of Boker’s Bitters

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.

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

FOUNDER’S RESERVE 1/2 OZ. coffee liqueur

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

SUNBURNED IRISHMAN

St. Patrick’s Day

CHILLY IRISHMAN

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

IRISH LATTE

1-1/2 oz. THE IRISHMAN IRISH CREAM 1 cup coffee 1 oz. THE IRISHMAN 1 oz. Irish Mist 1 oz. cream FOUNDER’S RESERVE 2 oz. cream 1/2 oz. crème de cacao 1 oz. hot milk Pour all ingredients into a 1/2 oz. hazelnut liqueur cocktail shaker with ice. Shake Combine liqueurs, add cream. Combine into a large coffee & strain. Serve with ice in highball glass. cup and enjoy.

FOUNDER’S RESERVE 1/2 oz. coffee liqueur

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.

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 SOUR TEARS 2 oz. WRITERS’ TEARS COPPER POT ice. Shake & strain into cocktail 4 tsp. fresh lemon juice glass over shaved ice. Garnish: 4 tsp. sugar syrup (1:1) maraschino cherry, & serve.

O’MALLEY’S GHOST 1 oz. THE IRISHMAN IRISH CREAM 1/2 oz. THE IRISHMAN

1 oz. THE IRISHMAN FOUNDER’S RESERVE

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.

IRISH FLOAT

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

MAGICALLY DELICIOUS

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

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

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April 2018 DISARONNO.COM

Sunday

Monday

1 THE ITALIAN AMERICAN

THE GODFATHER

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

April Fools’ Day Easter

DISARONNO SPARKLING SOUR

LIME RICKEY

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.

Passover

DISARONNO BOURBON SOUR

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

Earth Day

DISARONNO SOUR CLASSIC

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.

10 NINO aka MEZCAL GODFATHER 1 oz. DISARONNO 1 oz. Mezcal 3 dashes grapefruit bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.

ITALIAN SIDECAR

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.

Wednesday Thursday 3 4 STRAWBERRY 5

1 oz. DISARONNO 1 oz. Cognac 1 oz. lemon juice ITALIAN COFFEE Add all ingredients into a 1.5 oz. DISARONNO mixing glass with ice. Shake 6 oz. coffee for 10 seconds. Strain into a whipped cream cocktail glass. Garnish with Add all ingredients into a coffee glass. Top with whipped orange peel and cinnamon cream. Garnish with cinnamon. sugar rim.

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.

Debbie’s Day

DISARONNO SOUR

OPERETTA DISARONNO

9 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.

1.5 oz. DISARONNO 5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add DISARONNO & bitters. Shake for 10 seconds. Strain into pint glass with ice. Top with 5 oz. Belgian style ale. Garnish with a lemon wheel.

DISARONNO PRINCIPESSA

.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. Stain into an old fashioned glass with ice. Garnish with a cinnamon stick.

ITALIAN SANGRIA

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.

BELGIAN SOUR

Tuesday

Howard’s Day

NEW YORK SOUR

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.

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.

11 STONE BASIL SOUR

1.5 oz. DISARONNO 1 oz. lemon juice .75 oz. orange juice 3 dashes angostura bitters Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with basil sprig and orange slice.

SPICED D DAIQURI

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.

BLACKBERRY DISARITA

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.

1 oz. DISARONNO 1 oz. Dark Rum THE GRANDFATHER .75 oz. lime juice 1 oz. DISARONNO .75 oz. orange juice 1 oz. Bourbon 4 dashes angostura bitters 3 dashes angostura bitters Add all of the ingredients into Add all ingredients into mixing a mixing glass with ice. Shake glass. Stir with ice. Strain into for 10 seconds. Strain into a a rocks glass with ice. Garnish highball glass with ice. Garnish with an orange peel. with a mint sprig.

13 ITALIAN MARGARITA aka DISARITA

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.

CREOLE SWIZZLE

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.

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.

Saturday 6 DISARONNO 7 MAI TAI

.75 oz. DISARONNO 1 oz. Reposado Tequila 1 oz. DISARONNO 1 oz. lime juice 1 oz. Dark Rum .5 oz. agave Nectar 1 oz. lime juice 5 blackberries 3 pieces ginger Muddle blackberries. Add rest Muddle ginger. Add rest of of ingredients into mixing ingredients into mixing glass glass with ice. Shake for 10 with ice. Shake for 10 seconds. seconds. Strain into highball Strain into cocktail glass. glass with ice. Garnish with lime wheel. DISARONNO Day

Friday

14 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.

SICILIAN SMASH

1 oz. DISARONNO 1 oz. Bourbon .75 oz. blood orange juice .5 oz. lemon juice & simple syrup

3 dashes angostura bitters 5 mint leaves Add all ingredients into mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with mint sprig and lemon wheel.

27 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.

28 DISARONNO JAZZY HOUR 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.

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1 egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass with ice. Garnish with bitters.

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PROJECT DETAILS DIAGEO

CLIENT NAME:

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

TNQLIFE

JOB NUMBER: DESCRIPTION

TANQUERAY No.10 MYK

DATE:

01.06.16

ORIGINATOR:

BW/MD

PROJECT MANAGER: TW PRINT PROCESS:

UNKNOWN

SUBSTRATE:

UNKNOWN

COLOUR USAGE

May 2018 TANQUERAY.COM

200mm - DO NOT SCALE THIS MEDIA BOX

CUTTER GUIDE:

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

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

Sunday

Monday

Tuesday

Wednesday Thursday 1 2 3

1.25 oz. Tanqueray No. TEN™ Gin 3 oz. green juice Blend assorted greens with apple and lemon to create juice. Fine strain green juice into glass, add Tanqueray No. TEN and stir. Garnish with a mint sprig.

1.5 oz. Tanqueray No. TEN™ Gin 4 oz. Kale, Romaine, Apple, 1.5 oz. Tanqueray Lemon & Ginger Juice No. TEN™ Gin (4 stack of kale, romaine, 1 2 oz. Coconut Water big red apple, 1 lemon juice, 1 2 oz. Pineapple Juice Garnish with pineapple or fresh chunk ginger) Garnish with crystallized Ginger. coconut slice.

AROUND THE WORLD

LAID BACK

POMEGRANATE

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

8 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.

GRAPEFRUIT CINNAMON

1.25 oz. Tanqueray No. TEN™ Gin 3 oz. Pomegranate juice

9 CRANBERRY 10 PINEAPPLE

Mother’s Day

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).

TOMATO BASIL T&T

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

BLACKBERRY & SAGE

2 oz. Tanqueray DRAGON FRUIT No. TEN™ Gin 1.5 oz. Blackberry & Sage Juice 1.25 oz. Tanqueray No. TEN™ Gin 2 oz. Cranberry Juice 3 oz. dragon fruit juice Garnish: Sage sprig

ROSE & BERRIES T&T

1.25 oz. TANQUERAY LONDON DRY GIN ½ teaspoon rose water Top up with Fever-Tree Elderflower Tonic. Garnish cocktail with rose petals, raspberries and strawberries.

CUCUMBER MINT T&T 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.

T&T 27 JALAPENO 28 Muddle 1.5 oz.

TANQUERAY LONDON DRY in cocktail shaker with 2 slices jalapeño, 1 sprig basil, & 2-inch cucumber slice. Fill Highball glass half-full with ice. Add 2 BLUEBERRIES slices jalapeño, sprig of basil, & STRAWBERRIES T&T a thin cucumber slice. Add ice & Build 1.25 oz TANQUERAY strain TANQUERAY LONDON DRY LONDON DRY GIN and Tonic mixture over ice in glass. Top water (to fill) over ice and stir. with Fever Tree Tonic Water & Garnish with strawberries and garnish with lime wedge. blackberries. Memorial Day

Saturday

FINISHES CHECKED AND CORRECT ARTWORK FULFILS BRIEF

PRODUCTION MANAGER SEPARATIONS CORRECT LAYERS CORRECT FINISH PLATES CORRECT Signed

Client via email:

THE BIDNESS

BEET UP

TOSS IT

Friday

COLOUR SWATCHES CORRECT

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.

GREEN MACHINE

CUTTER CORRECT

Signed

LEMON AND ANISE T&T 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 2 oz. Lemonade 2 oz. Raspberry, Strawberry, and Blackberry Juice (Bunch of raspberries & strawberries with a few blackberries) Garnish with a skew of berries and a slice of lime.

NEXT EPISODE

1.5 oz. Tanqueray No. TEN™ Gin 2 oz. Grapefruit Juice 2 oz. Watermelon Juice Garnish with watermelon slice.

Cinco De Mayo

NEVA LEFT

1.25 oz. TANQUERAY LONDON DRY GIN 2 oz. Cranberry Juice 2 oz. Pineapple Juice Build 1.25 oz. of Tanqueray London Dry, 2 oz .fresh cranberry juice and 2 oz. fresh pineapple juice over ice in a collins glass. Stir and garnish with a pineapple slice and pineapple leaves.

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.

BLACKBERRY T&T

GRAPEFRUIT LAVENDER BASIL T&T THYME T&T

1.25 oz. Tanqueray 1.25 oz. TANQUERAY No. TEN™ Gin or LONDON DRY GIN TANQUERAY LONDON DRY GIN 1 dash celery bitters .25 oz. Orgeat Top with Fever Tree Tonic Smash blackberries in the Mediterranean Tonic bottom of the glass. Top up Add a pinch of salt. with Fever-Tree Naturally Light Garnish with basil sprig, celery Tonic. Garnish cocktail with stick, halved cherry tomatoes. cardamom seeds.

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.

24 1.25 oz. Tanqueray 25

CHILI SALT T&T

No. TEN™ Gin 1 Vial Hellfire Habanero Shrub Fever-Tree Naturally Light Tonic, Chili-salt, Chili pepper, ORANGE LIME T&T 1.25 oz. Tanqueray WHITE CHOCOLATE T&T Jalapeno. No. TEN™ Gin 1.5 oz. TANQUERAY Rim a stemless wine glass with ½ tsp Orange Blossom Water. LONDON DRY GIN chili-salt. Build Tanqueray No. Top up with Fever-Tree Natural- .5 white Creme de Cacao TEN, 1 Vial Hellfire Habanero ly Light Tonic. Garnish cocktail Mediterranean Fever-Tree Tonic Shrub & Fever-Tree Naturally Twist lemon discarded. with a lime wheel, a long Light Tonic (to fill) over ice. Stir Shaved white chocolate orange peel and a sprig of & garnish cocktail with a chili garnish. rosemary. pepper & slice of jalapeno.

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

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.

Armed Forces Day CINNAMON HONEY T&T

1.25 oz. TANQUERAY LONDON DRY GIN .5 oz. Dry Cinnamon Honey Syrup Fever-Tree Indian Tonic, Lime, Crystallized Ginger Build Tanqueray,Cinnamon Honey Syrup & Fever-Tree Indian Tonic (to fill) over ice in a stemless wine glass. Express lime over glass. Stir & garnish with crystallized ginger on cocktail pick & cinnamon stick.

FROZEN T&T

1.25 oz. TANQUERAY LONDON DRY GIN 3 oz. Tonic Water ROSEMARY 1 Lime Wedge PEPPERCORN T&T Crushed Ice 2 oz. Tanqueray Pour TANQUERAY, tonic water No. TEN™ Gin and ice into a blender and Mediterranean Fever-Tree Tonic blend until it Rosemary sprig reaches a slushy consistency. Pink Peppercorn Garnish with a lime wheel.

TANQUERAY FROSÉ

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

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June 2018 COCOLOPEZ.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 2 COCOLICIOUS

GETAWAY

1 oz. COCO LOPEZ® COCO LOPEZ COCONUT WATER REAL CREAM OF COCONUT Square One Organic Basil Vodka 1 oz. Irish cream Rhum Clement Marina Coco 1 oz. banana liqueur Rhum Agricola-Coconut liqueur In a blender, combine ingreManin Yuzu dients. Serve in martini glass. RIPE Lime Juice Drizzle with chocolate syrup.

LOPEZ ALMOND JOY

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.

Billy’s Day BEACH COLADA

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.

Father’s Day

COCO-COLA

ISLAND LOVE

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT COCONUT CURE 1 oz. banana rum 1-1/2 oz. COCO LOPEZ® 1 oz. cream COCONUT WATER 2 oz. Beach Whiskey Island Coconut 1 oz. coconut rum 1 oz. American Harvest Organic Vodka 3 oz. pineapple juice 1 oz. raspberry juice 1/2 oz. lemon juice Combine ingredients in blender. 1/4 oz. simple syrup Shake & strain over ice in a rocks Dip hurricane glass in coconut glass. Garnish with a lemon twist. shavings, pour and serve.

5 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.

WATERMELON PINA COLADA

COCO LOCO (crazy coconut)

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

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.

BLUE LAGOON

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 4 oz. COCO LOPEZ® 1 oz. pineapple juice REAL CREAM OF COCONUT 1-1/2 oz. vodka 2 oz. lime juice 3/4 oz. blue curacao 2 oz. tequila Blend first three ingredients 1 oz. triple sec with ice. Serve in hurricane Combine ingredients in blender, glass. Float blue curacao serve in margarita glass. on top.

COCO MARGARITA

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.

LeRoy’s Day

3-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. frozen lemonade SPARKLING COCO 1/4 oz. pineapple juice 1 oz. COCO LOPEZ® LITE 1-1/2 oz. citrus vodka 1 oz. strawberry juice Combine ingredients in blender Top sparkling wine Combine ingredients except for with ice. Serve in hurricane glass, garnish with wedge of wine into shaker. Shake and pour into champagne flute, top pineapple. with sparkling wine. Flag Day

COCONUT LIME MARGARITA

16 TROPICAL COCO

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.

1/2 cup COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. Midori 1-1/2 oz. coconut rum 1/2 cup orange juice 1/2 cup pineapple juice 1 oz. blue curacao Blend all ingredients, pour into a hurricane glass. Garnish with orange slice.

21 PATRIOTIC 22 COCO

1 oz. COCO LOPEZ® 2 tbsp COCO LOPEZ® REAL CREAM OF COCONUT COCONUT MILK 1 oz. Hpnotiq 1 1/4 oz. silver tequila 1 oz. dark rum THE 3 HOUR TOUR 1 oz simple syrup 1 oz. lime juice COCO LOPEZ® COCONUT WATER 1 oz. fresh squeezed lime juice 1 oz. pineapple juice Don Q Oak Barrel Spiced Rum Coconut milk turns to solid in 1 oz. strawberry puree Beach Bonfire Cinnamon cool temperatures. Re-liquefy Combine ingredients & 1/2 cup Bols Creme de Banana coconut milk by steeping crushed ice in a blender. Pour RIPE Lemon Juice can in hot water for a few Hpnotiq into a margarita glass RIPE Pineapple Juice minutes. Open can and stir to and layer blended mix on top. Finest Call Simple Syrup incorporate. Garnish with coconut flakes.

APPLE PIE COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. apple juice 1/2 oz. apple schnapps 3/4 oz. spiced rum Blend with ice until smooth. Top with sprinkle of cinnamon.

HAWAIIAN SUNSHINE

PINK PARROT PUNCH 13.66 oz. COCO LOPEZ® COCONUT MILK 1-1/2 cups COCO LOPEZ® 4 cups diced watermelon REAL CREAM OF COCONUT (about a quarter of a large 3 cups strawberry juice watermelon), frozen 1-1/2 cups vodka 12 oz. frozen pineapple 3/4 cup amaretto 1 cup rum 3/4 cup grenadine Fill large pitcher half way with Combine all the ingredients in a ice. Add all ingredients and stir. blender and serve. Serves 2. Serves 6.

COCONUT DAIQUIRI

23 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.

30 CHOCO-BANANA

COCO’S PAIN KILLER

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 4 oz. dark rum 4 oz. pineapple juice 1 oz. orange juice Shake & strain into cocktail glass. Garnish with pineapple slice.

COCO MARTINI

COCO CREAMSICLE

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

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.

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.

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.

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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.

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.

Ryan’s Day

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July 2018 CINZANO.COM

Sunday

BRONX COCKTAIL

Tuesday

2 SUPPRESSOR #1

Wednesday Thursday 3 4 5

1 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Cocchi Americano 1 oz. Don Zoilo 12 Year Old CASSIS COCKTAIL Pedro Ximenez Sherry 1/2 oz. CINZANO 8 drops grapefruit bitters BIANCO VERMOUTH 2 bar spoons lemon juice 1 oz. bourbon Build ingredients over crushed 1 tsp. Crème de Cassis ice in a julep cup. Garnish with Shake with cracked ice. Strain a swath of orange peel and a into a chilled cocktail glass. sprig of mint.

ROB ROY

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

Monday

1/2 oz. orange juice, fresh 3 dashes orange bitters Add ingredients to cocktail shaker. Add ice & shake until chilled. Strain into chilled coupe or cocktail glass. Garnish with orange peel.

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

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

CINZANO GINGER 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.

ITALIAN KISS

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

ADONIS

2 oz. CINZANO ROSSO VERMOUTH 2 oz. Pando Fino sherry 2 dashes orange bitters Stir ingredients in an ice-filled shaker. Strain into a chilled coupe glass. Twist a 1” strip orange peel over cocktail; drop peel into glass.

11 REVISED

MANHATTAN

NEGRONI

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin 1/4 oz. Bauchant Orange Cognac Liqueur

ORANGE DREAM

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.

Hymie’s Day

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.

Friday BLUE MOON

CAJUN MARTINI

1/4 oz. CINZANO BIANCO VERMOUTH 2 oz. pepper infused vodka Serve chilled and straight up. Garnish with a Habanero-stuffed olive.

SATAN’S WHISKERS

CLASSIC MARTINI

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

Jake’s Day

CINZANO BERRY

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.

3/4 oz. CINZANO ROSSO VERMOUTH 3/4 oz. Wemyss Blend Malt Scotch 3/4 oz. Cherry Heering 3/4 oz. orange juice Shake and strain into a coupe.

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin 1/4 oz. Bauchant Orange Cognac Liqueur 1/2 oz. orange juice, fresh 3 dashes orange bitters Add ingredients to cocktail shaker. Add ice & shake til chilled. Strain into chilled coupe or cocktail glass. Garnish with orange peel.

LEMON MARTINI

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

BITTER GIUSEPPE

CINZANO AMBASSADOR

14 CINCIN-RITA

ROME WITH A VIEW

1/2 oz. CINZANO 1-1/2 oz. CINZANO EXTRA DRY VERMOUTH ROSSO VERMOUTH 1 oz. Campari 1 oz. CINZANO EXTRA DRY 1 oz. lime juice VERMOUTH 3/4 oz. simple syrup 4 dashes Peychaud’s bitters Soda water 4 dashes orange bitters Add ingredients into shaker. Add Add ingredients to mixing glass. ice & shake until chilled. Strain Add ice & stir until chilled. over ice into Collins glass. Top Strain over ice into rocks glass with soda water & garnish with & garnish with lemon twist. orange peel.

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.

CASANOVA 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.

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 oz. CINZANO ROSSO VERMOUTH 1 oz. CINZANO 1-1/2 oz. Chamucos Blanco ROSSO VERMOUTH Tequila 2 oz. Cynar 3/4 oz. fresh lemon juice 6 dashes orange bitters 1/4 oz. agave syrup 2 dashes salt In a cocktail shaker with ice, Combine and stir in a mixing combine ingredients. Shake and tin. Strain into an old fashioned strain into a rocks glass with glass, over large ice cube. fresh ice. Garnish with a lemon Garnish with lemon twist. wheel or two.

SPERANZA

TIPPERARY COCKTAIL

OLD HICKORY

¾ oz. CINZANO EXTRA DRY ½ oz. Campari 1 oz. Drumshanbo Gunpowder Irish Gin Garnish: Lemon zest Glass: Rocks Pour the ingredients directly in a glass filled with fresh ice. Stir and complete with lemon zest.

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. Santa Rita 120 Cabernet wine Add ingredients to mixing glass. Add ice & stir until chilled. Strain into coupe glass. Using bar spoon, float red wine over top.

CARDINALE

BLOOD & SAND

Saturday

FERROVIARIO RED HOOK

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

AMERICANO

1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Campari Splash of soda Build directly in highball glass on the rocks. Garnish with orange slice.

DREAM TEAM

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

1 ½ oz. CINZANO ROSSO 1 oz. Cynar 70 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.

2/3 oz. CINZANO BIANCO VERMOUTH OPENING COCKTAIL 1-1/3 oz. GB Gin 2/3 oz. banana liqueur 1/2 oz. CINZANO 1 tbsp. lemon juice ROSSO VERMOUTH 1/2 oz. Bastille 1789 Whiskey Add the ingredients to a cocktail shaker filled with ice. 1/2 oz. Grenadine Mix all ingredients in a shaker Shake and strain into a tumbler with crushed ice. Strain into a glass. Optional garnish with banana slice. chilled cocktail glass.

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August 2018 TITOSVODKA.COM

Sunday

Monday

Tuesday

Wednesday Thursday 2 TITO’S CUCUMBER 1 MARTINI

JALAPENO 6 5 TITO’S INFUSION

TITO’S POTEET PUNCH

1 1/2 oz. TITO’S HANDMADE VODKA 1 liter TITO’S HANDMADE VODKA 3/4 oz. Paula’s Texas Limoncello 2-3 fresh jalapeno peppers 1/2 oz. simple syrup & lime juice Slice peppers (removing some seeds), & put them into bottle 3 ripe strawberries Muddle strawberries & simple of Tito’s Handmade Vodka. Hint: you may have to drink a little syrup in mixing glass. Add to make room for the peppers. Tito’s, limoncello, lime juice & Jalapenos can infuse quickly, so ice. Shake & strain into chilled test the heat every 30 minutes. cocktail glass. Garnish with When it’s hot enough, remove lemon twist & fresh strawberry. pepper slices. Use for Tito Rita or For Texas-style kick, muddle Tito’s American Mule, or mix with lemonade. jalapeño with strawberries.

TITO’S CAIPIROSKA

2 oz. TITO’S HANDMADE VODKA

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

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

8 TITO’S 9 TITO’S ANGRY 10 SMASH 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.

WATERMELON

1 1/2 oz. TITO’S HANDMADE VODKA

3/4 oz. Watermelon Pucker 3/4 oz. cranberry juice 1 fresh squeezed lime wedge Infuse bottle of Tito’s with 2 sliced jalapeños. Test heat after one hour. When desired heat is acquired, combine listed ingredients, shake and serve as a martini. Garnish with a lime wheel.

MO-TITO

1 1/2 oz. TITO’S HANDMADE VODKA 1-2 fresh strawberries 1 mint leaf & 1 basil leaf 3/4 oz. simple syrup & fresh lime juice

1/2 oz. St. Germain Liqueur Muddle strawberries, mint, & basil in mixing glass. Add Tito’s, simple syrup, lime juice & elderflower liqueur. Shake & pour into a collins glass & ice. Top with club soda.

TITO’S BLOODY MARY (PICTURED BELOW)

1 1/2 oz. TITO’S HANDMADE VODKA

3-4 oz. your favorite Bloody Mary mix Combine with ice & shake well & pour into highball glass. Garnish ideas: Celery, olives, dill pickles, pickled green beans, lemon, parsley, bacon.

TITO’S TITO’S TITO’S NEGRONI CLASSIC GIMLET APERITIF MARTINI 1/2 oz. TITO’S HANDMADE VODKA TITO’S ALL-TIME 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA TITO’S ALL 1/2 oz. Campari Bitters TITO’S SCREWDRIVER FAVORITE (PICTURED ABOVE) 3/4 oz. Campari liqueur 1 oz. fresh lime juice AMERICAN LEMONADE 1/2 oz. St. Germain 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA 4 oz. orange juice Add ingredients to a shaker with ice. Shake well, and pour everything into a glass. Garnish with an orange slice.

4 oz. sparkling mineral water Combine Tito’s and mineral water into cocktail glass with ice. Stir and garnish with orange and lime slices.

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 PASSION

1 1/2 oz. TITO’S HANDMADE VODKA

Saturday 3 FRENCH 4 STRAWBERRY

1 liter TITO’S HANDMADE VODKA 1 cup frozen blueberries or 1.5 oz. TITO’S HANDMADE VODKA raspberries Put berries into bottle of Tito’s 2 oz. cold brew coffee Handmade Vodka. Drink a little 0.5 oz. coffee liqueur to make room for berries. Seal 0.5 oz hazelnut liqueur splash unsweetened almond milk & place out of direct sunlight. Shake or stir every so often & Shake Tito’s Handmade Vodka, test after 15-24 hours for desired cold brew coffee & hazelnut & coffee liqueurs in cocktail shaker. flavor. When flavor is strong Pour into tall glass over ice, top enough, strain & discard fruit. Mix with lemonade, iced tea, or with splash of unsweetened almond milk, & swizzle ‘til frosty. soda water.

5 grapes 1 slice serrano pepper 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA 1 lime wedge 1 sugar cube 1 oz. lemon juice 1/2 oz. Cointreau dash of orange bitters 3/4 oz. simple syrup 1 1/2 oz. lemon juice Muddle all ingredients in a Club soda 1 1/2 oz. lime juice cocktail shaker. Add ice, shake Combine Tito’s, lemon juice 1/2 oz. simple syrup and syrup in a collins glass. Top well and pour everything, Combine all ingredients in including the ice, into a glass. mixing glass with ice. Shake, with club soda. Garnish with 2 lemon wheels and sprigs of Garnish with slice of serrano strain, and pour into martini pepper and a lime wedge. glass. Garnish with lime wedge. rosemary and thyme.

TITO’S BERRY INFUSION

TITO IMBIBES

TITO’S GARDEN PARTY

TITO RITA

Friday

1 oz. simple syrup OR 1 tsp sugar

Combine all ingredients in a cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel.

TITO’S TEXAS SIPPER

1 1/2 oz. TITO’S HANDMADE VODKA

TITO’S MADRAS

1/2 oz. St-Germain 1 1/2 oz. grapefruit juice 1 1/2 oz. TITO’S HANDMADE VODKA TITO’S GREYHOUND TITO’S SONIC 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA Top with club soda 4 oz. orange juice 3 oz. grapefruit juice Combine Tito’s, elderflower 1 oz. cranberry juice Tonic water Pour TITO’S HANDMADE VODKA Club soda liqueur, and juice in a cocktail Add vodka and orange juice to serving glass with ice. Stir, over ice, fill with grapefruit Add Tito’s to fresh ice in glass. shaker with ice. Shake well and and top with cranberry. Garnish juice. Garnish with a sprig of Top with half tonic, half soda. strain over ice. Top with soda. rosemary. Garnish with mint sprig. with an orange wheel. Garnish with a lime wedge.

27 TITO’S TOAST 28

1.5 oz. TITO’S HANDMADE VODKA MO-TITO 0.33 oz. texas wildflower honey TITO’S 1 ½ oz. TITO’S HANDMADE VODKA 0.25 oz. freshly squeezed 6 leaves of mint lemon juice CLASSIC COSMO 1 ½ oz. TITO’S HANDMADE VODKA 1 oz. fresh squeezed lime juice 3 oz. champagne or sparkling white wine ½ oz. Triple Sec 2 teaspoons sugar Combine Tito’s Handmade Vodka, Splash Cranberry juice Soda water Squeeze lime Muddle mint leaves with lime honey, and lemon juice in a shaker with ice. Shake, and strain Combine all ingredients in mix- juice and sugar in a collins ing glass with ice. Shake, strain glass. Fill with ice and pour in into champagne flute. Top with and pour into martini glass. Tito’s. Top with soda and stir. a splash of champagne. Garnish with lemon twist or wheel & a Garnish with a lime wedge. Garnish with a sprig of mint. strawberry.

TITO’S FRESH MINT LEMONDROP

1 1/2 oz. TITO’S HANDMADE VODKA Combine all ingredients in mix-

ing glass with ice. Stir and pour Lemonade of your choice Pour Tito’s over ice in a glass into an old fashioned glass. and just add lemonade. Garnish Garnish with an orange peel. with mint sprig. Martha’s day

24 TITO’S CUCUMBER LEMONADE

1 liter TITO’S HANDMADE VODKA 1 cucumber lemonade Chop up a whole cucumber and add to Tito’s. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.

25 TITO’S CLASSIC MARTINI

3 oz. TITO’S HANDMADE VODKA ½ oz. (or less) of dry vermouth Combine ingredients and ice in a cocktail shaker. Shake, or stir, and strain into chilled martini glass. Garnish with 3 olives or lemon rind twist.

TITO’S STRAWBERRY MULE

1 1/2 oz. TITO’S HANDMADE VODKA 1.5 oz. TITO’S HANDMADE VODKA 1 oz. Muddled strawberries 3/4 oz. Cointreau .5 oz. freshly squeezed lime juice 1/4 oz. simple syrup TITO’S HALF 2 oz. Ginger Beer fresh mint TIME Muddle strawberries and fresh 1.5 oz. TITO’S HANDMADE VODKA Combine all ingredients in lime juice in a shaker. Add ice 2 oz. Fresh squeezed lemonade mixing glass with ice. Shake, and Tito’s Handmade Vodka, and 2 oz. Iced Tea strain and pour into a sugar Pour Tito’s Handmade Vodka into rimmed cocktail glass. Garnish shake. Pour mixture into a chilled copper mug with Ice. Top off with a glass over ice, add Lemonade with lemon wheel. Ginger Beer and enjoy! and Iced tea. Stir, and enjoy!

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September 2018 THESINGLETON.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday

SPICED APPLE PIE (IMAGE TO THE LEFT)

4 ROB ROY

RASPBERRY SINGLETON OLD SPRITZER FASHIONED (IMAGE ABOVE) 2 oz. THE SINGLETON 12 YEAR

5 SINGLETON GINGER MOJITO 6 INNOCENT TEMPER 7 1½ oz. THE SINGLETON 12 YEAR

2 oz. THE SINGLETON 12 YEAR DARK AND 2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH OLD SINGLE MALT SCOTCH OLD SINGLE MALT SCOTCH SCOTCHY (IMAGE ABOVE) WHISKY WHISKY WHISKY 2 oz. THE SINGLETON 12 YEAR 1 oz. sweet vermouth 1 oz. raspberry puree Splash club soda 3 dashes bitters OLD SINGLE MALT SCOTCH ½ oz. honey 2 to 4 dashes bitters Pour Singleton, vermouth and WHISKY 1 oz. fresh lime juice 1 small brown sugar cube bitters into mixing glass with 1 oz. fresh lime juice Club soda Muddle soda, bitters and sugar Combine Singleton, puree, hon- 5 to 6 oz. ginger beer ice. Stir with bar spoon for cube in an old fashioned glass. ey & lime juice in glass.Stir well Combine the Singleton and lime 30 seconds. Strain and serve Add Singleton. Add ice. Stir ‘straight up’ into a chilled & add ice. Top with club soda. juice in a glass. Add ice and 10 to 15 times. Garnish with Garnish: twist & raspberries. stir well. Top with ginger beer. cocktail glass. Garnish with orange twist. Labor Day a cherry. Garnish with lime wedge.

SINGLETON HOT TODDY

9 SINGLETON 10 PALOMA

2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 4 oz. water 1 tea bag ½ oz. fresh lemon juice ½ oz. honey Boil water & add tea bag. Let tea steep 2 minutes. Remove tea bag & add Singleton, lemon juice and honey. Stir with spoon & garnish with lemon.

1½ oz. THE SINGLETON 12 YEAR

Lachlan’s Day Patriot Day

SINGLETON SOUR

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY SCOTTISH BREAKFAST 1 oz. Triple Sec 1 oz. fresh orange juice 1 ½ oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH 1 oz. fresh lemon juice Shake & strain all ingredients WHISKY into a tall glass. Garnish with ½ oz. Simple Syrup lemon peel. 1 oz. Coffee

23/30 GLENDULLAN 24 GREEN

SCOTCH IRISH

1 part THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 part Baileys Irish Cream Shake over ice.

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1/2 oz. Heather Honey 1 oz. lemon juice 1/2 oz. Green Chartreuse Mix honey with little water. Blend with Singleton, lemon juice, & Chartreuse in shaker or blender with cracked ice; strain into chilled cocktail glass.

OLD SINGLE MALT SCOTCH WHISKY ¾ oz. ginger syrup ½ oz. fresh lemon juice ¼ oz. lavender Combine the Singleton, syrup, lemon, and lavender in an icefilled shaker. Shake well and strain into an icefilled glass. Garnish with the ginger candy.

DRIFTWOOD

GREEN MACHINE

SINGLETON LEMONADE

2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 oz. fresh lemon juice ½ oz. honey Combine the Singleton, lemon and honey in an icefilled shaker. Shake well and strain into the icefilled glass. Garnish with lemon wheel.

HIGHLAND PASSION

OLD SINGLE MALT SCOTCH WHISKY

1 oz. grapefruit juice ¾ oz. chili honey (honey mixed with chili flakes) Combine Singleton, grapefruit juice, & honey in shaker. Shake & strain into icefilled glass. Top with club soda. Garnish: grapefruit wedge.

2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 5 to 6 mint leaves ¾ oz. fresh lime juice ½ oz. simple syrup Muddle mint in cocktail shaker. Pour in Singleton, lime, syrup & ice. Shake well. Strain into chilled glass over crushed ice. Top with ginger beer. Garnish with mint sprig.

1½ oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY Apple pie spice & Salt, as needed ½ oz. honey & vanilla extract 1 oz. fresh lemon juice Sparkling Apple Juice Combine apple pie spice & salt on plate to rim glass.Combine Singleton, honey, lemon & vanilla in icefilled shaker & shake. Top with sparkling apple juice. Garnish with dried apple.

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH SINGLETON SIDECAR WHISKY 1 1/2 oz. THE SINGLETON 12 2 oz. Passion fruit YEAR OLD SINGLE MALT SCOTCH 1 tsp. honey WHISKY top with soda 3/4 oz. triple sec Add all ingredients but soda in 3/4 oz. fresh lemon juice shaker with ice. Shake & strain Shake and strain into a cocktail into a tall glass with ice, top glass. with soda.

SMOKED SINGLETON

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 3/4 tsp. Fernet Branca 1/2 tsp. brown sugar syrup 2 dashes bitters mint leaf Stir all ingredients and strain into a chilled glass. Garnish with mint.

25 HEATHER BERRY

2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 oz. blueberry liqueur 3 oz. apple juice 20 Red Currants Shake. Serve over ice in a tall glass.

1 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 oz. dry vermouth 1 oz. grapefruit juice In a shaker with ice add all ingredients and strain into a rocks glass.

20 SOUTH BEACH COCKTAIL

SINGLETON BAY BREEZE

1 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 3 oz. pineapple juice 2 oz. cranberry juice Serve in a tall glass over ice.

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 oz. honey syrup 1/2 oz. green chartreuse Add all ingredients into a shaker with ice, strain into a chilled rocks glass.

BLUEBELLS

1 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1 dash extra dry vermouth 1/2 oz. Blue Curacao In a cocktail shaker with ice, shake hard. Strain into cocktail glass.

1 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH SINGLETON COBBLER WHISKY 1 1/4 oz. THE SINGLETON 12 1/2 oz. orange curacao YEAR OLD SINGLE MALT SCOTCH 1/2 oz. blue curacao WHISKY Add ingredients with ice in a 1 1/4 oz. apple cider shaker, shake, top with soda stick of cinnamon water, orange slice & green Serve hot or cold. cherry garnish.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1/4 oz. Sweet Vermouth 3 dashes Benedictine Stir and serve in a rocks glass.

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1/2 oz. dry vermouth 1 oz. grapefruit juice In a shaker half-filled with ice, combine all ingredients. Shake & strain into cocktail glass.

SINGLETON SURFER

BOBBY BURNS

22 GENTLE GLEN

1 1/2 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH WHISKY 1/4 oz. dry vermouth 1/4 oz. Triple Sec 3 dashes bitters Stir. Serve on the rocks.

TEAL FIZZ

1 1/4 oz. THE SINGLETON 12 YEAR OLD SINGLE MALT SCOTCH BLOOD & SAND 1 1/2 oz. THE SINGLETON 12 WHISKY YEAR OLD SINGLE MALT SCOTCH 1/2 oz. sweet & sour mix WHISKY 1 egg 1/4 oz. orange juice 1/4 oz. blue curacao 3/4 oz. Blood orange juice Soda Shake with crushed ice. Pour 3/4 oz. Sweet Vermouth into collins glass. Fill with soda. 3/4 oz. Cherry liqueur

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October 2018 GRAITGRAPPA.COM

Sunday

Monday

1 oz. GRA’IT GRAPPA 3 oz. Pink Grapefruit Soda Build over ice and garnish with a thyme spring.

ESTATE 8 7 1/2GRAPPA oz. GRA’IT GRAPPA

1/2 oz. Amaro of Bonollo 1/2 oz. Lemon Juice 1 ½ oz. GRA’IT GRAPPA 1/2 oz. Bitter Lemon and 3/4 oz. Lemon Juice Elderflower 3/4 oz. Green Apple Syrup Tonic Concentrate 1/2 oz. Becherovka 1/2 oz. Honey 1/2 oz. Aquafaba 2 Dashes Califorùnia Add all the ingredients and Lemon Bitter dry shake. Add ice and re/ Combine all ingredients and shake. Double strain and shake. Strain into coupe. serve. Garnish with a slice of Garnish with a lemon twist. dehydrated green apple. Columbus Day

QUE REMEDIO

GRA’IT NEGRONI

1 oz. GRA’IT GRAPPA 3/4 oz. Amaro of Bonollo 1/2 oz. Aperol 3-4 Dashes Orange Bitters 3 oz. Sparkling Wine Build cocktail in a wine glass with ice. Top with sparkling wine. Garnish with a lemon wheel.

Jack’s Day

2 oz. GRA’IT GRAPPA 1/2 oz. Amaro of Bonollo 1/2 oz. Campari 3-4 Dashes Grapefruit Bitters Combine all ingredients in a mixing glass with ice. Stir and strain in a rocks glass with ice cubes. Garnish with an orange peel.

Wednesday Thursday Friday Saturday 4 ITALIANO 5 6 2 3 1 ½ oz. GRA’IT GRAPPA

2 oz. GRA’IT GRAPPA 1 ½ oz. Elderflower Liqueur 1 oz. Fresh Lemon Juice Shake and fine strain over ice. Guarnish with a lime peel.

3 Cherry Tomatoes 5 Basil Leaves RACING MULE 1/3 oz. Olive Oil 2 oz. GRA’IT GRAPPA 2/3 oz. Sugar Syrup 1 oz. Fresh Lemon Juice 1 oz. Lemon Juice 1 oz. Honey IL CONTE Muddle tomatoes and basil 1 oz. GRA’IT GRAPPA Ginger Beer leaves. Add the remaining 1 oz. Campari Add Gra’it, lemon juice and ingredients and shake with 1 oz. Red Vermouth honey in a mug and stir. Fill 1/2 oz. Amaro of Bonollo with crushed ice & top with gin- ice. Fine strain and serve in a Stir and serve on the rocks. ger beer. Garnish with a lemon martini glass. Garnish with a cherry tomato and basil leaf. Guarnish with an orange peel. wheel and 3/4 mint leaves.

ITALIAN HONEY

MAL DE AMORES

LADY GRAPPA

PINK PANTHER

APERITIVO VENETO

Tuesday

BLOODY MARIO

1 ½ oz. GRA’IT GRAPPA 1/2 oz. Honey 1/2 oz. Lime Juice 5 Celery Sticks Gently muddle the celery in a shaker. Add all other ingredients (including ice) and shake. Strain in a highball glass. Garnish with a celery stick.

Jose’s Day

ROSINA

IL PRETE ROSSO

1.5 oz. GRA’IT GRAPPA 0.75 oz. Cocchi Americano 0.75 oz. Dolin Dry Vermouth 0.5 oz. Amaro of Bonollo Build and shake over ice. Serve neat.

THE ALCHEMIST

1 oz. GRA’IT GRAPPA 0.5 oz. Maraschino 0.5 oz. Parfait Amour 1 oz. Lime Juice 0.5 oz. Aqua Fauba 0.75 oz. Butterfly Pea Tea Shake all ingredients minus Butterfly Pea tea in shaker with ice. Strain into main glass. Garnish with Mountain Flower Tea.

MELOGRANO

1.5 oz. GRA’IT GRAPPA 3 oz. Pomegranate Juice Build and serve over ice.

1/2 oz. Vodka 1 oz. Lime Juice 3/4 oz. Simple Syrup 1/4 oz. Strega 2 oz. Bitter Lemon Soda 2 Basil Leaves Add all ingredients but soda into a shaker with ice. Shake and strain over rocks in a collins glass. Add the bitter lemon soda and garnish with a basil leaf.

THE BLUE ITALIAN

1 ½ oz. GRA’IT GRAPPA 3/4 oz. Lemon Verbena Syrup 1/2 oz. Yuzu Juice 1/4 oz. Yellow Chartreuse 1 Egg White Sumac Build cocktail with ice and double-shake. Double strain and garnish with a generous line of Sumac.

Jamie’s Day EL CONQUISTADOR

1.75 oz. GRA’IT GRAPPA 0.75 oz. Vermut Cocchi Rosa 0.5 oz. Sherry Pedro Ximenez 2 drops Grape Seed Oil 1 drop Rose Water Build cocktail and shake. Garnish with a grape.

GRA’IT DAIQUIRI

1.5 oz. GRA’IT GRAPPA 0.75 oz. Fresh Lemon Juice 0.75 oz. honey Build in shaker with ice. Strain and serve in a coupette glass.

1/2 oz. Solerno Blood Orange 1/2 oz. Lime Juice 1/4 oz. Rosemary Syrup 1 oz. Ginger Beer Combine and shake all ingredients except ginger beer. Strain in a collins glass. Top up with ginger beer. Garnish with rosemary sprig, dry blood orange and rosemary honey essence.

ITALIAN FARMER

A CARE AFFAIR

1 ¼ oz. GRA’IT GRAPPA 1 oz. Fresh Carrot Juice 3/4 oz. Fresh Lemon Juice 1/2 oz. L’Orgeat 1/2 oz. Ginger Syrup Pinch of Kosher Salt Splash of Soda Water Combine all ingredients and shake with ice. Serve on the rocks. Top with a splash of soda water. Garnish with fennel pollen over micro wild flower.

19 HINT OF WOODS20 1 ½ oz. GRA’IT GRAPPA

1 ½ oz. GRA’IT GRAPPA ITALIAN LEGACY 1/2 oz. Cocchi Americano TORINO 2 oz. GRA’IT GRAPPA 1 ½ oz. GRA’IT GRAPPA 1/2 oz. Simple Syrup 1 oz. lime juice 1 oz. Lime 1/4 oz. Blue Curacao 1 oz. sugar syrup 1/2 oz. Sugar Syrup Dash of Absinthe 3 sage leaves 2/3 oz. Galliano 2 Dashes Scrappy’s 1/2 chili pepper 1/3 oz. Triple Sec Lavander Bitters Smash the sage leaves in a Ginger Beer Stir ingredients until well Add all ingredients but ginger shaker and add other ingredi- chilled. Pour over fresh ice ents with ice. Shake and strain in collins glass. Top with beer in a shaker. Shake and strain over ice. Top with ginger on the rocks. Garnish with a Cava. Garnish: sprig of mint & beer. Garnish with lemon peel. chili pepper. dehydrated lemon wheel HONEY, HONEY

1 ½ oz. GRA’IT GRAPPA 1.5 oz. GRA’IT GRAPPA 1 Egg White CUCUMBER HONEY 1.5 oz. Tomato juice 1 Dash Boston Bittahs 1.5 oz. GRA’IT GRAPPA 0.5 oz. Worcestershire 1 tsp Hamilton Jamaican Pot 0.5 oz. Lemon Juice Still Rum 1 spoon Salt 3/4 oz. Lemon 0.75 oz. honey 1 spoon ginger powder 1/2 oz. Trebbiano Cane Syrup 5 celery sticks 1 oz. lemon juice Muddle celery in a shaker Mix together the tomato juice, 1/4 oz. Falernum & Aquavit and add all other ingredients Worcestershire sauce, ginger Build all ingredients into shaker with egg white. Dry Shake (no with ice. Shake and strain in a powder, lemon and salt. Add ice) & then shake with ice. Strain highball glass. Garnish with a Gra’it grappa (chilled) and into a coupe glass. Express & celery stick. serve over ice. discard lemon peel.

2 oz. GRA’IT GRAPPA 3/4 oz. Watermelon Juice 3/4 oz. Ginger Syrup 3/4 oz. Lime Juice 1 ½ oz. Grapefruit Soda Combine all ingredients but soda in a shaker. Add ice and shake vigorously. Top with soda and double strain into a cocotte. Add crushed ice and garnish.

WITCH 11 SMILING 1 ½ oz. GRA’IT GRAPPA 12 BUCK OWENS 13

1 ½ oz. GRA’IT GRAPPA 1/2 oz. Mezcal 3/4 oz. Lemon Juice 1/2 oz. Hisbicus Fruitlab 1/4 oz. Poppy Liqueur 1/2 Simple Syrup Combine all ingredients and shake. Double Strain into a coupe glass. Garnish with a mint spring.

NONNA’S MULE

1.5 oz. GRA’IT GRAPPA 3 carrots 1 red apple 3 celery sticks Juice the carrots, apple and celery (4 oz. in total). Add GRA’IT GRAPPA and garnish with an apple slice.

27 CAFFÈ CORRETTO

1 oz. GRA’IT GRAPPA 2 oz. Espresso 0.5 oz. Coffee liqueur 0.75 oz. simple syrup Build and shake with ice. Serve in a coupette and garnish with a coffee bean.

GRA’IT AMARETTO

1.5 oz. GRA’IT GRAPPA 0.25 oz. honey syrup 0.5 oz. lemon Juice WHEN IN ROME 0.5 oz. Amaretto 0.75 oz. GRA’IT GRAPPA Prosecco 0.75 oz. Gin Shake strain and top off with 1 oz. Vermouth prosecco. Garnish with mint 1 bar spoon choccolate liqueur leaves. Stir and serve on the rocks. Halloween

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T HE

Original HONEY

LIQUEUR

A N 1 8 T H C E N T U RY R E C I P E

T RY A S I G N AT U R E

Hot Toddy 2 parts B채renj채ger Honey Liqueur 1 part Dujardin VSOP Brandy 2 1/2 parts Hot Tea or Cider Cinnamon Stick Lemon

D R I N K R ESP O NSIBLY.

barenjagerhoney.com

B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.

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November 2018 BARENJAGERHONEY.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1

Friday

Saturday 2 3

BEE’S KNEES

.5 oz. BÄRENJÄGER HONEY LIQUEUR 2 oz. Gin .5 oz. Fresh Lemon Juice .25 oz. Simple Syrup Lemon Peel Shake all ingredients with ice and strain into a rocks glass with fresh ice. Garnish: Lemon Peel

HOT TODDY

4 THAI TOWN

HONEY RITA

.17 oz. BÄRENJÄGER HONEY LIQUEUR 1.5 oz. Kaﬃr & Lemongrass Infused Brugal Rum .75 oz. Nigori Sake .75 oz. Jasmine Cordial .75 oz. Lime Juice 4 Drops Citric + Salt Mix Garnish with Kaﬃr Leaf Created by Darwin Manahan @ darwins.theories

1 part BÄRENJÄGER HONEY LIQUEUR 2 parts Silver Tequila ½ part Fresh Lime Juice Lime Shake all ingredients with ice and strain into a salt-rimmed rocks glass filled with fresh ice. Garnish: Lime.

Pam’s Day

¾ oz. BÄRENJÄGER HONEY LIQUEUR ¾ oz. Pot Still Rum GOLDEN APPLE ¾ oz. Cardamaro 2 oz. BÄRENJÄGER ¾ oz. Orgeat Syrup HONEY LIQUEUR ¾ oz. Fresh Lemon Juice 4 oz. Apple Cider 12 dashes Angostura Bitters 2 dashes Angostura Bitters Garnish: Dehydrated Lemon Apple Slice Shake with ice, strain into a tall Wheel and Freshly Grated Nutmeg. glass over fresh ice. Garnish: Bill’s Day Apple Slice.

2 parts BÄRENJÄGER HONEY & BOURBON 3 parts Lemonade Lemon Combine ingredients over ice in a tall glass and stir. Garnish: Lemon Wheel.

Veteran’s Day

.5 oz. BÄRENJÄGER HONEY LIQUEUR 1.5 oz. Bourbon HONEY ICED TEA 2 oz. BÄRENJÄGER 1 Can Stiegl Grapefruit Radler HONEY LIQUEUR Grapefruit Twist Stir together 4 oz. Unsweetened Iced Tea bourbon and honey liqueur in Lemon a tumbler with ice until cold. Fill glass with ice, add Strain into an old fashioned Bärenjäger Honey Liqueur and glass with ice. Top with Stiegl top with unsweetened iced tea. Radler and give a stir. Garnish: Garnish: Lemon Wheel Grapefruit Twist.

HONEY BOURBON SMASH

BRAUN DERBY

HONEY BOURBON LEMONADE

DUNKLE DAYS

2 parts BÄRENJÄGER HONEY LIQUEUR 1 part Brandy or Whiskey 2 ½ parts Hot Tea or Cider Clove Spiked Lemon Cinnamon

HONEY BEER

1.5 oz. BÄRENJÄGER HONEY LIQUEUR German Wheat Beer Pour shot of Bärenjäger into a beer glass. Fill with your favorite German wheat beer.

GERMAN MANHATTAN

2 ½ parts BÄRENJÄGER HONEY & BOURBON ½ part Sweet Vermouth 2 dashes Orange Bitters Lemon Peel Combine all ingredients in a mixing glass, stir and strain into a martini glass. Rim glass with a lemon peel. Garnish: Lemon Peel Created by Robert Kelly @ nurnbergerbierhaus

2 oz. BÄRENJÄGER HONEY LIQUEUR 2 oz. Watermelon Puree .75 oz. Lime Juice 6 Mint Leaves Club Soda

21 2 parts BÄRENJÄGER 22 HONEY MULE

HONEY MINT JULEP HONEY & BOURBON ABOUT FIG ½ part Fresh Lime Juice 2 parts BARENJAGER 2.5 parts BÄRENJÄGER HONEY DROP N THYME Ginger Beer HONEY & BOURBON 1/2 oz. BÄRENJÄGER HONEY & BOURBON 1.5 oz. BÄRENJÄGER Lemon Slice 5 Blackberries HONEY LIQUEUR Muddled Mint Leaves HONEY LIQUEUR Fill cocktail shaker with ice. 1 1/4 oz. Bombay Sapphire Gin 3 Orange Slices Mint Sprig 1 oz. Premium Vodka Soda 1/2 oz. Lemon Juice Muddle several mint leaves at Pour in Bärenjäger Honey & .5 oz. Triple Sec Muddle all ingredients in a 3/4 oz. Honey Simple Syrup the bottom of cup with a drop of Bourbon and lime juice. Shake .5 oz. Fresh Lemon Juice vigorously then strain into a mixing glass and add ice. Shake Lemon Wheel 2 Large Fresh Figs Barenjager Honey Bourbon. Moscow Mule mug with fresh and strain into a rocks glass Angostura Bitters Pour all ingredients in a shaker Once muddled add the A Fig “Coin” and a Few Stems of with fresh ice. Top with soda. filled with ice. Shake vigorously remaining Bärenjäger Honey & ice. Top with Ginger Beer. Garnish: Orange Slice Thyme Fig Syrup and strain into a coup or martini Bourbon. Fill with crushed ice. Garnish: Lemon Slice Thanksgiving Day Created by Melissa Warner Anne’s Day Garnish: Mint Sprig glass. Garnish: Lemon Wheel

PUMPKIN HOT TODDY

1.5 oz Bärenjäger HONEY & BOURBON .5 oz. Brandy .5 oz. Lemon Juice HONEY RICKEY 1 oz. BÄRENJÄGER HONEY LIQUEUR 1 tsp Pumpkin Puree 2 oz. Premium Vodka Angostura Bitters ½ oz. Lime Juice Put on pot of boiling water. Pour Soda Bärenjäger Honey & Bourbon, Combine all ingredients (except Brandy, Lemon Juice and Pumpkin soda) in a shaker, add ice, and Puree into mug. Top mug with strain into a rocks glass filled with boiling water & mix well. Add fresh ice and lime wheels. Top with 2 dashes Angostura Bitters. soda water. Garnish: Cinnamon Stick

THUG

½ oz. BÄRENJÄGER HONEY LIQUEUR .5 oz. BÄRENJÄGER 1 ½ oz. Old Forester Bourbon HONEY LIQUEUR ¼ oz. Fresh Lemon Juice 1.5 oz. Loch Lomond Scotch 10 drops House Infused .75 oz. Shrub District Ginger Shrub Habanero Bitters .25 oz. Baltimore Whiskey Add ice, stir, julep strain into rocks Company Apple Brandy glass over 4 large cubes. Spray Created by Amie Ware @ oils. Garnish: Lemon Peel bittersqueen Created by Jared Meisler

PRINCE PROSPERO

KITCHY KOO

1 oz. BÄRENJÄGER HONEY & BOURBON 1 oz. Schladerer Kirschwasser 1 oz. Pineapple Juice 1 oz. Pomegranate Juice Shake ingredients very well with ice and strain into a martini glass. Garnish: Cherry Created by The Cocktail Guru @ thecocktailguru

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2 oz. BÄRENJÄGER HONEY LIQUEUR .75 oz. Lime Juice 6 Mint Leaves Club Soda

OLD 9 BEARLY 10 FASHIONED

BÄRENJÄGER GREEN TEA TODDY

2 oz. BÄRENJÄGER HONEY & BOURBON 4 oz. Hot Green Tea Lemon Peel Combine in mug and stir.

EARLY AUTUMN

WATERMELON HONEY MOJITO

HONEY MOJITO

1 oz. CHAI GREEN TEA INFUSED BÄRENJÄGER 1 Muddled Small slice of Orange 2 oz. of Turning Point Rye Garnish with a brûléed apple coin and balance it on a Linzer cookie on the edge of the glass. Created by Bob Peters @ bob_peters

Timo’s Day POUR MAN’S FIZZ

2 oz. BÄRENJÄGER HONEY & BOURBON Angostura Bitters Orange Wedge Muddle orange wedge at the bottom of old fashioned glass. Fill with one large ice cube & pour Bärenjäger Honey & Bourbon over it. Dash with Angostura Bitters. Garnish: Maraschino cherry.

Johnny’s Day

GINGER BEAR

2.5 oz. BÄRENJÄGER HONEY & BOURBON Ginger Beer 3-4 shakes Aromatic Bitters Lime Add fresh ice to a pre-chilled glass. Add Ginger Beer to the glass. Pour the Honey & Bourbon over the Ginger Beer. Add the Bitters and stir. Garnish: Lime

23 L’ABEILLE

.25 oz. BÄRENJÄGER HONEY LIQUEUR 1.5 oz. Schladerer Pear Brandy .75 oz. Fresh Lemon Juice .75 oz. Rosemary Simple Syrup 2 Dashes Angostura Bitters 2 Dashes Orange Bitters 1 Egg White Hefeweizen Beer Dry shake ingrediants (except beer), then shake well with ice. Strain into rocks glass & top with beer. Garnish: Dehydrated Pear + Bitters + Rosemary Sprig

0.25 oz. BÄRENJÄGER HONEY LIQUEUR 1 oz. Beefeater Gin 0.25 oz. Chamomile Grappa 3.4 oz. Champagne or Sparkling Wine Add Gin, Chamomile Grappa, & Bärenjäger in mixing glass with ice, shake. Strain into champagne flute (almost half way full). Fill rest of flute with champagne. Garnish with lemon twist spiked with cloves.

Liane’s Day Foster’s Day

HONEY EGGNOG

2 parts BÄRENJÄGER HONEY & BOURBON 4 parts Eggnog Nutmeg Cinnamon Stick Shake Bärenjäger Honey & Bourbon and eggnog in a shaker with fresh ice. Strain into a chilled glass and sprinkle with nutmeg. Garnish: Cinnamon Stick

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December 2018 SOUTHERNCOMFORT.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 COMFORT & TONIC

3 1 ½ oz. SOUTHERN COMFORT 1 ½ oz. fresh lemon juice ¾ oz. simple syrup 1 part egg whites Maraschino cherry for garnish Pour ingredients into shaker with ice cubes, shake and strain into old fashioned glass and garnish with cherry.

SOUTHERN COMFORT & COLA

1 part SOUTHERN COMFORT 3 parts cola Served over ice. Garnished with lime slice.

SOUR SOUTHERNER

Jackie’s Day

SOUTHERN FROST

1 ½ oz. SOUTHERN COMFORT 2 oz. cranberry juice 2 oz. ginger ale Add all ingredients into Collins glass and stir.

5 SOUTHERN TEA 6

SOUTHERN OLD FASHIONED

1.5 oz. SOUTHERN COMFORT 1 tsp. sugar Splash of club soda 1-3 dashes Peychauds Bitters Saturate sugars with bitters in old-fashioned glass. Add splash of club soda & muddle. Fill glass with ice & pour SOUTHERN COMFORT. Garnish with orange peel & cherry.

1 oz. SOUTHERN COMFORT 1 oz. Wheatley Vodka 1 oz. Limoncello .5 oz. lemon juice 1.5 oz. black tea Lemon wheel & mint sprig Combine Vodka, SOUTHERN COMFORT, Limoncello, & lemon juice & shake with ice. Add tea. Strain over fresh ice into highball glass. Garnish with lemon wheel & clapped mint sprig.

7 SOUTHERN FESTIVAL

1 part SOUTHERN COMFORT 3 parts ginger ale Fill a tall glass with ice. Add SOUTHERN COMFORT. Fill with ginger ale & stir. Garnish with a lime wedge.

1 part SOUTHERN COMFORT 3 parts tonic water Fill Collins or cocktail glass with ice. Add SOUTHERN COMFORT and tonic water. Stir and garnish with a lime wedge.

COMFORT BREEZE

2 oz. SOUTHERN COMFORT 3 oz. sweet tea .5 oz. lemon juice 6-8 mint leaves Shake all and fine strain into Collins glass over ice. Mint sprig garnish.

13 SOUTHERN 14

COMFORT FIZZ

SOUTHERN FAIRWAY

FREE BEE

2 oz. SOUTHERN COMFORT 2 parts lemonade 2 parts ice tea Fill Collins glass with ice. Add SOUTHERN COMFORT. Fill glass with lemonade & ice tea. Garnish with a lemon wedge.

SOUTHERN MARGARITIA

2 oz. SOUTHERN COMFORT 1 oz. grapefruit juice 2 sprigs of thyme Shake all with ice and fine strain into cocktail glass. Garnish with thyme sprig.

3 parts sparkling water or ginger beer Fill highball glass with ice. Add SOUTHERN COMFORT and sparkling water or ginger beer. Garnish with twist of lemon peel.

1.5 oz. SOUTHERN COMFORT .5 oz. Corazòn Blanco .75 oz. lime juice .5 oz. agave syrup (2:1) .25 oz. Gran Gala Lime wedge Combine all ingredients & shake with ice. Strain over ice into salt-rimmed rocks glass. Garnish with lime wedge.

23/30 SOUTHERN MULE

SOUTHERN HIGHBALL COMFORT CIDER 1 part SOUTHERN COMFORT

18 SOUTHERN MANHATTAN

1 ½ oz. SOUTHERN COMFORT 1 part cider Cinnamon Stick Lemon peel Place all ingredients in a mug and fill mug with hot cider.

Hanukkah

THE SOUTHERNER

1 1/2 oz. SOUTHERN COMFORT 1 1/2 oz. vodka 1 1/2 oz. rum 1 1/2 oz. tequila 1 1/2 oz. triple sec Splash of cola Combine ingredients in shaker with ice. Shake then strain into glass.

1.5 oz. SOUTHERN COMFORT

.5 oz. egg white, lightly beaten SOUTHERN .75 oz. lime juice WHISKEY COOLER .5 oz. simple syrup 1 ½ oz. SOUTHERN COMFORT 1.5 oz. club soda ¾ oz. sweet vermouth Combine SOUTHERN COMFORT, ¾ oz. Campari egg white, lime juice & simple syrup & dry shake. Add ice & shake Pour all contents into shaker, again. Strain cocktail into chilled pour in glass over ice and highball glass while pouring soda. garnish with orange peel. Garnish lime wheel.

19 SOUTHERN JULIP20 COMFORT 2 oz. SOUTHERN COMFORT .5 oz. Buffalo Trace Bourbon .25 oz. simple syrup 3 dashes Peychauds bitters

MARCHING SAINT

HIGHBALL

1.5 oz. SOUTHERN COMFORT 1.5 oz. grapefruit juice 2 oz. SOUTHERN COMFORT .5 oz. lime juice 2 oz. SOUTHERN COMFORT 1 oz. Cafe Du Monde SOUTHERN COMFORT .5 oz. simple syrup Add mint & simple to bottom of .5 oz. sweet vermouth Chicory Coffee & TONIC 1.5 oz. club soda julep tin & muddle. Add ½ 3 dashes bitters 1 part SOUTHERN COMFORT 4 dashes Peychauds Bitters SOUTHERN COMFORT & fill ½ tin Lime wheel Combine ingredients with ice in 1 large orange twist 3 parts tonic water Combine all ingredients except mixing glass. Stir well & strain Add all to mixing glass, twisting with cracked ice. Swizzle until Fill rocks glass with ice. Add soda and shake with ice. Add soda outside is frosted. Add rest of into cocktail glass. Garnish with SOUTHERN COMFORT and tonic orange to express oils & drop ingredients & fill with ice. Swizzle to mixing tin. Strain over fresh ice Maraschino cherry. water. Stir and garnish with in. Strain into highball with ice. until tin frosts. Garnish with 3 into a Collins glass. Garnish with a lime wedge. Julie’s Day Garnish with orange twist. sprigs of clapped mint. lime wheel.

24/31 SOUTHERN HOT 25 TODDY

SOUTHERN LEMONADE

1 part SOUTHERN COMFORT 1 part SOUTHERN COMFORT 3 parts ginger beer 3 parts lemonade Fill Moscow Mule copper mug Served over ice. with ice. Add SOUTHERN COMFORT & ginger beer. Garnish New Year’s Eve with lime slice & mint leaves. Amy’s Day

1 1/2 oz. SOUTHERN COMFORT 1 tablespoon honey 2 teaspoons fresh lemon juice ¼ cup hot water 1 tea bag Heat water, add tea bag and allow to steep, coat bottom of glass with honey, add SOUTHERN COMFORT and lemon juice.

Christmas

26 SOUTHERN SMASH

1 ½ oz. SOUTHERN COMFORT 1 oz. brandy 1 tspn lemon juice 3 dashes granadine syrup Combine all ingredients in shaker, shake and pour over ice in rocks glass.

27 COMFORT COLLINS

1.5 oz. SOUTHERN COMFORT .25 oz. lime juice Lemon-lime soda Add SOUTHERN COMFORT & lime juice to Collins glass filled with ice. Top with lemon-lime soda.

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SOUTHERN CHARM

1/3 SOUTHERN COMFORT 1/3 sweet vermouth 1/3 dry vermouth Shake with ice, serve in rocks glass.

Lynn’s Day

OLD SOUTHERN

2.5 oz. SOUTHERN COMFORT 4 dashes Peychauds 2 dashes cherry bitters 2 lemon twists & orange twists cherry In mixing pitcher express 1 lemon twist & 1 orange twist. Add SOUTHERN COMFORT & bitters. Store with ice. Strain over ice into highball glass. Garnish with lemon & orange twists & cherry.

SOUTHERN HURRICANE

1 oz. SOUTHERN COMFORT 1/2 oz. White Creme de Menthe 1/2 oz. Gin 1/2 oz. lemon juice Shake with ice, serve on the rocks.

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