Monthly Archives

December 2016

Scotch

Sweet Science

(For Individual Serving)

1 ¾ oz. Scotch (Divine Cocktailer Suggests Dewar’s Blended Scotch)

1/2 oz. of Drambuie

½ oz. of Orange juice

¼ oz. of lemon juice

Combine all ingredients in a shaker with ice.  Shake and serve straight up in a martini glass.

Garnished with an orange twist

Vodka

LOVE POTION #9

(For Individual Serving)

2 3/4 oz. Citrus Vodka (Divine Cocktailer suggests Ketel One Citroen)

1/2 oz. Red Alize

Splash of lemon juice & a dash of orange juice

Combine all ingredients in a shaker and shake.  Strain into a chilled martini glass or over ice.  Garnish with a thick peel of orange.

Bourbon

TRACE WINTER WARMER 

(For Individual Serving)

2 parts Owl’s Brew – Salted Caramel Toddy (Fresh-Brewed White Tea & Black Tea with Sea Salt & Caramel)

1 part Buffalo Trace Bourbon (Divine Cocktailers choice)

Over low heat in a saucepan combine the 2 parts Salted Caramel Toddy by Owl’s Brew and 1 part Buffalo Trace Bourbon.  Stirring every few minutes.  Once warmed sever in a tempered glass.  Some classic garnishes can be added but, just as good on it’s own.

Rum, Seasonal Cocktails

Holiday… Countdown

This is a delicious and festive rum based cocktail. Prepare in large batches for your holiday party or simply enjoy by yourself listening to carols and enjoying all the season has to offer!

(For Individual Serving)

1.5 oz Papa’s PILAR Blonde Rum
.5 oz Fruit Lab Orange Liquour
.5 oz Tangerine juice or manderine/tangerine puree from The Perfect Puree
Shaved nutmeg
Teaspoon organic honey
Fever-Tree Club Soda
Dried cherries
Dried fig

In a large wine glass, combine over ice rum, puree, honey and nutmeg. Top with Fever-Tree Club Soda. Garnish with dried cherries and dried fig.
Enjoy!

Gin

Off The Cuff

(For Individual Serving)

1 1/2 oz. Malfy Gin
1/2 oz. Green Bar Distillery Grand Poppy Aperitive
1/4 oz. Simple Syrup
1/4 oz. Lemon Juice

Combine all ingredients in a shaker over ice and shake.  Strain into a chilled cocktail glass & serve straight up.  Garnish with a thick peel of lemon.  This can be prepared in large batches for a pre-dinner cocktail!

Special thanks to Michael Mazzirado of Tart Restaurant for whipping this up.