4 minute read
Brandy and Calvados
After Dark
INGREDIENTS:
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• 50ml St Rémy Signature • 5ml Benedictine • 5ml Maple syrup • 2 Dash Angostura Bitters • Eight dark chocolate chunks METHOD: Add ingredients to a rocks glass with cubed ice and stir. GARNISH: Orange twist GLASS: Rocks
Apple Jack Rabbit
INGREDIENTS:
• 40ml Avallen Calvados • 20ml Lemon juice • 20ml Orange juice • 20ml Maple syrup METHOD: Shake and strain into a chilled glass. GARNISH: Powdered cinnamon and sugar rim GLASS: Coupette
B&B
INGREDIENTS:
• 30ml St Rémy Signature • 20ml Bendictine METHOD: Add ingredients to a rocks glass with cubed ice and stir. GLASS: Rocks
Between the Sheets
INGREDIENTS:
• 40ml St Rémy Signature • 15ml Cointreau • 15ml Benedictine • 20ml Lemon Juice METHOD: Shake and strain into achilled glass. GARNISH: Flame orange twist GLASS: Martini
Big Appleberry
INGREDIENTS:
• 50ml St Rémy Signature • 20ml Lemon juice • 15ml Maple syrup • 10ml Crème de Mure • 3 Grapes • 20ml Raspberry puree • 50ml Apple juice METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass. GARNISH: 2 x 1/2 Grapes Apple slice GLASS: Highball
Border Rush
INGREDIENTS:
• 50ml St Rémy Signature • 25ml Honey syrup • 25ml Lemon juice METHOD: Shake and strain into an ice filled glass. GARNISH: 1/2 Orange wheel GLASS: Rocks
Avallen Angel Face
INGREDIENTS: 30ml Avallen Calvados 30ml Dry Gin 30ml Apricot Brandy Liqueur
METHOD: Build all ingredients in mixing glass over ice. Stir to dilute and chil. Strain into cold Coupette
ICE: Cubed for stirring
GARNISH: Large apple wheel
GLASS: Coupette
Brandy Alexander
INGREDIENTS:
• 30ml St Rémy Signature • 30ml VOK Brown Crème de Cacao • 30ml Fresh cream METHOD: Shake and strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Martini
Brandy Cobbler
INGREDIENTS:
• 40ml St Rémy Signature • 20ml Orange Curacao • 3 Lemon wedges • 3 1/2 Orange wheel • 3 Pineapple chunks • 10ml Sugar syrup METHOD: Muddle fruit. Add remainingingredients then shake and strain into an ice filled glass. GARNISH: 1/2 Orange wheel Pineapple leaf GLASS: Highball
Brandy Julep
INGREDIENTS:
• 60ml St Rémy Signature • 5ml Sugar syrup • 4 to 8 Mint leaves METHOD: Build ingredients over crushed ice in a rocks glass and stir / churn GARNISH: 3 Mint sprigs GLASS: Rocks
Coffee Cocktail
INGREDIENTS:
• 30ml St Rémy Signature • 30ml Port • 10ml Sugar syrup • 1 Whole egg METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Small Wine Glass
Concal Sour
INGREDIENTS:
• 25ml Avallen Calvados • 25ml Brandy • 20ml Sugar syrup • 20ml Lemon juice • 10ml Egg white • 2 Dashes Angostura Bitters METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass. GARNISH: Lemon twist
Coup D’Akuffo
INGREDIENTS:
• 60ml Avallen Calvados • 15ml Cherry Heering • 15ml Dubonnet • 1 dash Angostura Bitters • 10ml Green Chartreuse (wash in glass) METHOD: Rinse chilled martini glasswith chartreuse, add ingredients to a mixing glass with cubed ice and stir. Strain into the chilled martini glass. GARNISH: Orange twist GLASS: Martini
French Old Fashioned
INGREDIENTS: 60ml St-Rémy Signature 1 dash Angostura bitters 3 dashes Regans Orange bitters
METHOD: Combine St-Rémy Signature, Angostura bitters and Regans Orange bitters into a mixing glass, add ice and stir for about ten (10) seconds. Strain the chilled drink into a tumbler full of ice.
ICE: Cubed
GARNISH: Orange peel
GLASS: Tumbler glass
Harvard Manhattan Brooklyn Style
INGREDIENTS:
• 50ml St-Rémy Signature • 20ml Rosso Vermouth • 5ml Disaronno Liqueur • 1 Dash Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini
Jack Rose
INGREDIENTS:
• 50ml Avallen Calvados • 25ml Sugar syrup • 20ml Lemon juice • 5ml Monin Grenadine METHOD: Shake and strain into a chilled glass. GARNISH: Apple fan Fresh cherry GLASS: Martini
Japanese Cocktail
INGREDIENTS:
• 50ml St-Rémy Signature • 15ml Monin Syrup d’Orgeat • 2 Dashes Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Coupette
Pisco SOFI Sour
INGREDIENTS:
• 40ml Pisco • 20ml SOFI • 25ml Lemon juice • 20ml Sugar syrup • 2 Strawberries • 15ml Egg white • Top with Soda Water METHOD: Muddle fruit. Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass. Top with soda. GLASS: Highball
Punch de Chevalier
INGREDIENTS:
• 25ml Ré Martin VSOP Cognac • 20ml Green Chartreuse • 15ml Monin Crème de Peche • 30ml Lemon juice • 15ml Sugar syrup METHOD: Add all ingredients into a shaker. Shake and strain into an ice filled highball or pre-chilled martini glass. GARNISH: 2 Lemon wedges GLASS: Highball/Martini
Star Daisy
INGREDIENTS:
• 25ml Avallen Calvados • 25ml West Winds Gin • 15ml Lemon juice • 10ml Sugar syrup • 5ml Monin Grenadine • Splash of Soda Water METHOD: Add all ingredients except soda water. Shake and strain into a chilled glass. Add splash of soda. GARNISH: Apple slices GLASS: Coupette
