#26 Cocktail

Ingredients:

    * red grapes
    * 1 part Pernod Absinthe
    * 1 dash sweet vermouth
    * squeeze of lime
    * 1 dash simple syrup
    * orange juice

Preparation:

   1. Muddle six or seven grapes.
   2. Add ice, lime, simple syrup and spirits.
   3. Shake and strain into an ice-filled highball glass.
   4. Top with orange juice and garnish with fresh grapes.

Tully 10 Cider

Ingredients:

    * 1 1/2 oz Tullamore Dew 10 Year Old
    * 1 1/2 oz Magners Apple Cider (or non-alcoholic cider)
    * 1/2 oz Fresh Lime Juice
    * 1/2 oz simple syrup or pinch of sugar
    * 2 mint leaves for muddling
    * mint sprig for garnish

Preparation:

   1. Place the mint and simple syrup or sugar into a pint glass.
   2. Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
   3. Add the whiskey, cider and lime.
   4. Fill with ice and shake well.
   5. Strain into a tall glass filled with fresh ice.
   6. Garnish with the mint sprig.

Time for a Change?

Ingredients:

    * 2 1/2 parts Jim Beam Black Bourbon
    * 1/4 part DeKuyper Triple Sec
    * 1/2 part fresh lemon juice
    * 1/2 part blueberry juice
    * 1/2 part lavender honey simple syrup
    * dash of orange bitters
    * super-fine sugar for rimming

Preparation:

   1. Rim a cocktail glass with sugar.
   2. Pour the ingredients into a cocktail shaker filled with ice.
   3. Shake well.
   4. Strain into a cocktail glass.

Makers Mark Steelers Cider

Ingredients:

    * 1 oz Maker's Mark Bourbon
    * 1/2 oz DeKuyper Crème de Frambois
    * Champagne
    * raspberries for garnish

Preparation:

   1. Pour the bourbon and crème de framboise into a Champagne flute.
   2. Top with Champagne.
   3. Drop a few raspberries into the glass for a garnish.

Spirited Punch

 

Ingredients:

    * 5 oz Rittenhouse 100 Rye Whiskey
    * 2 oz Domaine de Canton Ginger Liqueur
    * 2 oz 42 Below Manuka Honey Vodka
    * 14 oz orange oolong tea
    * 1 1/2 oz vanilla sugar
    * 4 oz fresh orange juice
    * 1 oz lemon juice
    * 3 pieces orange peel

Preparation:

   1. Place sugar in punch bowl. Add orange peel and muddle to release oils.
   2. Add tea while still hot to dilute sugar.
   3. Add remaining ingredients, stir & finish with large cubes of ice.

Something Positive Cocktail

Ingredients:

    * 1 1/2 oz Johnnie Walker Red Label blended Scotch whisky
    * 3/4 oz Cointreau
    * 3/4 oz Lustau PX sherry
    * 1 dash Angostura bitters
    * 1 dash Peychauds bitters
    * Lemon twist garnish

Preparation:

   1. Combine first three ingredients in a mixing glass.
   2. Add both bitters.
   3. Add ice.
   4. Stir vigorously for 45 seconds.
   5. Strain into a chilled cocktail glass.
   6. Express the oils from the lemon twist over the surface of the cocktail.
   7. Discard lemon twist.
   8. Serve.

Shamrocked (shooter)

 

Ingredients:

    * 2 oz Midori melon liqueur
    * 1/2 oz Tullamore Dew Irish Whiskey
    * 1/2 oz Carolan's Irish cream liqueur

Preparation:
   1. Pour the ingredients into a cocktail shaker filled with ice.
   2. Shake incredibly well.
   3. Strain into a shot glass.

Scotch Lassie

Ingredients:

    * 2 oz. Famous Grouse Scotch
    * 1 oz. Domaine de Canton Ginger Liqueur
    * 0.75 oz fresh squeezed lime juice
    * 1/2 tsp Marie Brizard Apricot Liqueur (Apry)
    * Prosecco

Preparation:

   1. Add all ingredients to an ice filled highball glass and gently stir.
   2. Top off with about 1.5 oz of chilled Prosecco, then gently stir again.
   3. Garnish with a lime wedge.

The Rooster Cocktail

Ingredients:

    * 1 1/2 oz Wild Turkey 101 bourbon
    * 1/2 oz Goldschlager cinnamon schnapps with gold flake
    * 4 oz sarsaparilla (root beer)
    * Kosher salt for the rim

Preparation:

   1. Using a lime wedge, or a glass rimmer, dip a double rocks glass in kosher salt to ensure a salted rim.
   2. Add ice to glass.
   3. Add Wild Turkey 101, Goldschlager and sarsaparilla.
   4. Stir and serve.

Rocky Mountain Ginger Crisp

Ingredients:

    * 1 part Premium Whiskey
    * 1/2 part Hiram Walker Gingerbread Liqueur
    * 1 1/2 part Apricot Nectar
    * 1 1/2 part Sparkling Sake
    * Skewered Crystallized Ginger Round Garnish

Preparation:

   1. Combine whiskey, Hiram Walker Gingerbread Liqueur and apricot nectar in a mixing glass.
   2. Stir.
   3. Pour into a highball glass over ice.
   4. Top with measurement of Sparkling Sake.
   5. Garnish with skewered crystallized ginger.