YOU HAVE TO BE OVER
21
*
TO EXPERIENCE US... *That’s the law.
92
...AND OVER
**
TO BEAT US...
**That’s Our Rather Impressive Rating In Wine Enthusiast.
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MISCEO, BECAUSE SOMETIMES, A MOTHER IN LAW IS THE NECESSITY OF INVENTION. Once upon a time there was a daughter-in-law named “Gitty” who noticed her mother-in-law was upset. When she asked why, her mother in law explained that her favorite coffee liqueur was no longer kosher. Apparently the people behind this liqueur (hint, its name starts with “K”, ends with “A” and finishes with a cloying, syrupy-sweet taste) felt that kosher didn’t matter anymore. Though as it clearly mattered to Gitty’s mother in law it also mattered to Gitty. Fast-forward a few years later and Gitty’s creation has a name: MISCEO. Numerous awards, a 92 rating in Wine Enthusiast...and now it’s very own craft cocktail recipe book featuring custom curated creations by some of NY’s top mixologists. But most important, it has us all wishing we had daughters in law like Gitty.
M IS CE O
MA LTED Crafted to bring out the wild child in you—and the admiration in everybody. •2 Cups Strong, Brewed Espresso Strained and Chilled • 6 oz Orange Liqueur • 8 oz Misceo • 40 oz Chocolate Ice Cream Directions: Combine all ingredients in an electric blender and blend for a short time. Pour into a chilled champagne flute and serve.
MIS C E O
SA N G RIA We could say “Wait until you experience how we wake up this classic quaffing favorite” But since we’re not really sure what that means, let’s just say you’ll love the results’ • 2 oz MISCEO • 2 oz Red Wine • Apple • Orange • Garnish: Apple, Orange Directions: Add ice, apple, orange and other seasonal fruit to a wine glass. Add Misceo coffee liqueur and fill with red wine. Garnish with an orange slice. Serve in red wine glass.
MI S CE O
PAL OMA Paloma which is Spanish for “dove”, is also known as “the working man’s drink”. What that has to do with a dove is beyond us, though considering how many working men love coffee, this is a sure winner. • 1 1/2 Parts Blanco Tequila • 1 1/2 Parts Misceo • 3/4 Part Fresh Lime Juice • 1/2 Part Fresh Grapefruit Juice • Pinch Salt Directions: Add club soda & Serve in a highball glass.
MI S C E O
JAM AICAN JUMPSTART Close your eyes take a taste and imagine yourself in that legendary Caribbean island.... or if you prefer, that equally as legendary neighborhood in Queens. • 1/2 oz Amber Rum • 1/2 oz Misceo • Pineapple Juice Directions: Fill a tall glass with ice. Pour in rum and Misceo. Add pineapple juice.
THE MI SC F I T
S H OOTER Here’s to the crazy ones. The rebels, the trouble makers. The ones for whom a cocktail shooter like the MiscFit is the perfect fit. • 1/3 oz. Misceo • 1/3 oz. Creme de Cacao • 1/3 oz. Hazelnut Liqueur Directions: Pour together into shot glass.
TH E
JAVAN ANA Instead of saying people are going bananas over the way this irresistible winner flawlessly marries the Carribean (as in bananas, pineapple & coconut) and the Columbian (as in coffee) —we’re going to say nanathing except try it! • 1/2 oz Misceo • 1/2 oz Banana Liqueur •S plash of Pineapple or Coconut juice or both if you’re so inclined
M I S CE O
T IKITAIL “Spirit lore” or is it “spirit legend”...what’s the difference between “legend” and “lore” anyway? Besides, is this about the unverifiable provenance of the legendary Tiki cocktail or about highly verifiable fact that a “True Tiki” is one that makes the drinker say “Wow this is amazing how did they make it?!” Here’s how: • 1 oz Light Rum • 1 1/2 oz Misceo • 1 oz Pineapple Juice • 5 Drops Bittermann Tiki Bitters Directions: Shake with ice vigorously. Strain into highball garnish with cherry and cherry syrup.
MI S C E O
M AITAI MaiTai mavens know 3 things; First, that ‘MaiTai’ means “out of this world”. Next, that the MaiTai was invented in the legendary Trader Vic’s by the equally legendary Vic Bergeron—aka the “Vic” in “Trader Vic’s”. And finally, that MaiTai’s are known for their refreshing almost bright tartness. What they don’t know is how much more “maitai” MaiTais get when Misceo’s involved. In short, it’s the kind of taste Vic wouldn’t trade for anything. • 1.5 oz Rum • 1 oz Misceo • 1 oz Lime • 1/4 oz Simple Syrup • 4 Dashes Angostura Bitters Garnish with mint and freshly shaved nutmeg.
TH E
D R OP ZONE This cocktail was named in honor of a crack team of special forces operatives and their clandestine “Op” which began with a record-breaking parachute jump. While we have no way to verify this story (as the mission was classified) verifying that the DropZone is amazing is easy. • 1 oz Amaretto • 1 oz Vodka (Plain or Vanilla) • 2 oz Misceo Directions: Mix & serve over ice.
MISCEO
C R A FT COC K TAIL COL L ECTION VOL 1 C r ea ted & C ura te d by Avira m Tu r g e m an *
While awards and ratings are definitely nice, working with Master NY Mixologist/Sommelier Aviram Turgeman* on creating our first ever “Craft Cocktail Collection” was an experience we won’t soon forget. More than watching the ‘master at work’, we also got a sense of why he’s known for crafting the kind of seriously signature cocktails that will often define a location and defy expectations. *As Aviram’s bona-fides are extensive enough to fill a booklet of their own (and then some), feel free to Google him to better understand why we’re so darn proud of working with him.
C IT RU S S P I K E D
COL D BREW Build into highball glass in order listed: 1/2 oz Spiced Cold Brew Syrup* 1 oz Misceo Coffee Liqueur Fill with ice. Top with Cold Brew. Stir. Garnish with a Seasonal Citrus and Ginger Candy. *Spiced Cold Brew Syrup: Simmer 1 cup of cold brew extract with the peel of 1 orange, 1 vanilla bean, 1 star anise and 1 cinnamon stick, combine with 1 cup brown sugar until dissolved. Let simmer for 5 minutes, remove from heat and cover. Let macerate for 10 minutes and strain. Label and date and keep refrigerated.
P I CK ME UP
MA RG AR ITA Build into shaker in order listed: 1 Drop Mole Bitters 0.75 oz Fresh Lime Juice 1 oz Misceo Coffee Liqueur 0.25 oz Mezcal 0.25 oz Orange Liqueur 1.5 oz Reposado Tequila Add ice and shake well Strain into a Spiced Salted* rim cocktail glass (rub rim with citrus wedge and dip in salt), garnish with orange peel. *Spiced Salt: Combine into a dry container: 1 cup Kosher Salt 1 tbsp Cinnamon 1 tbsp Ground Nutmeg 1 tbsp Ground Morita Chili 1/4 cup Sugar Mix evenly and keep covered and in a dry and cool place.
M I S CE O S P I K E D
F L AT W H ITE Heat a mug with hot water and set aside. Brew a shot of espresso. Steam milk of your choice (whole, skim, almond, oat and coconut all work well). Pour: 1 oz Misceo Coffee Liqueur into Heated Mug. 1/2 oz Fig Infused Bourbon* Top with Steamed Milk. Garnish with Coffee Beans and Your Favorite Spice. *Fig Infused Bourbon: Combine 1/5 cup of sliced black mission figs with 1 750 ml bottle of Bourbon. Let steep over night in a refrigerator and strain. Keep chilled.
CO L D B R E W
MARTINI Combine into shaker in order listed: 1 shot Espresso 1 drop Black Walnut Bitters 1 oz Misceo Coffee Liqueur 1/2 oz Spiced Cold Brew Syrup* 1 1/2 oz Aged Rum Add ice and shake well. Strain into chilled cocktail coupe. Garnish with star anise and coffee beans. *Spiced Cold Brew Syrup: Simmer 1 cup of cold brew extract with the peel of 1 orange, 1 vanilla bean, 1 star anise and 1 cinnamon stick, combine with 1 cup brown sugar until dissolved. Let simmer for 5 minutes, remove from heat and cover, let macerate for 10 minutes and strain. Label and date and keep refrigerated.
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Please Misceo responsibly.