RECIPES

Serving: 1

Serving: 1

• 2 ounces rye
• 1/2 ounce St. Agrestis Amaro
• 1/4 ounce Vana Tallinn Liqueur 
• 2 dashes Orange Bitters

Garnish: star anise

1. Add all ingredients to a cocktail shaker. 
2. Add ice and shake until chilled. 
3. Strain into a chilled coupe or cocktail glass.
4. Garnish with a star anise. 

Serving: 1

• 1 1/2 ounces Papa's Pilar Rum
• 1 ounce lemon juice
• 3/4 ounce Curaçao
• 1/2 ounce simple syrup
• cinnamon sugar (1:1, cinnamon:sugar mixture), for rimming

Garnish: orange twist

Serving: 1

• 1 ounce 1792 Full Proof SINGLE BARREL
• 1/2 ounce Licor 43
• 5 ounces apple cider, fresh
• 4 ounces heavy cream
• 1 cube brown sugar

Garnish: freshly grated nutmeg

1. Add heavy cream and brown sugar cube to a cocktail shaker. 
2. Add the coil of a hawthorne strainer and dry shake, without ice, for ten seconds or more, to aerate but not whip into stiffness. It must be light but still pourable.
3. In a saucepan, heat bourbon, Licor 43 and cider over low heat until steaming, about 10 minutes. 
4. Pour into a tempered mug.
5. Holding a slotted spoon closely over the surface of the drink, float a finger's worth of cream on top of the drink.
6. Garnish with freshly grated nutmeg.

Serving: 1

• 1/2 ounce cognac
• 3 ounces champagne or other dry, sparkling wine
• 1/2 ounce simple syrup or one sugar cube
• 1 dash Angostura bitters
• 6-7 mint leaves

Garnish: mint bouquet and lemon peel

1. In a julep tin or rocks glass, add mint leaves and simple syrup (or sugar cube and a splash of water). Gently press mint leaves with a muddler to release oils. 
2. Add cognac, champagne, bitters and crushed ice and stir gently. 
3. Top with more crushed ice to mound. 
4. Garnish with a mint bouquet and lemon peel.

Serving: 1

• 1/8 ounce Two James Absinthe
• 3 dashes celery bitters
• 1/2 ounce St. George Spiced Pear Liqueur  
• 3/4 ounce fresh lime juice
• 1/2 ounce simple syrup 
• 1 1/2 ounces London dry gin

Garnish: pear wheel

1. Rinse coupe with absinthe and discard.
2. Combine all remaining ingredients in a mixing tin and shake with ice. 
3. Strain into a chilled coupe. 
4. Garnish with pear wheel.

Serving: 1

• 1 ounce Monkey Shoulder Blended Malt Scotch Whisky
• 1 ounce hot apple cider
• 1/2 ounce fresh lemon juice
• 1/4 ounce honey syrup (2:1 honey to water)
• Fever-Tree Ginger Beer 

Garnish: lemon wheel

1. Temper a mug with hot water to warm. 
2. Discard hot water and combine Scotch, cider, lemon juice and honey syrup in the mug.
3. Top with Fever-Tree Ginger Beer.
4. Garnish with a lemon wheel.