CREPÚSCULO DE NICARAGUA (NICARAGUAN TWILIGHT) COCKTAIL

Violet liqueur gives this pineapple Daiquiri twist from New Orleans’ Carousel Bar & Lounge an indigo glow.

INGREDIENTS IN EL CREPÚSCULO DE NICARAGUA (NICARAGUAN TWILIGHT) COCKTAIL  

1 ¹⁄₄ oz Flor de Caña rum

¹⁄₄ oz Crème de violette

¹⁄₄ oz Luxardo maraschino liqueur

1 oz Pineapple juice

1 Lime wedge

Garnish: Lime wedge

Glass: Martini

HOW TO MAKE EL CREPÚSCULO DE NICARAGUA (NICARAGUAN TWILIGHT) COCKTAIL

Add all of the ingredients and 1 lime wedge into a shaker with ice and shake.

Fine-strain into a chilled Martini glass, and garnish with a lime wedge.

Alma Blanca Cocktail

Tequila, ginger, pineapple and corn all show up to class in this spicy cocktail from Austin, Texas’s La Condesa.

Ingredients in The Alma Blanca Cocktail

2 ozvHabanero-infused Siembra Azul Blanco Tequila*

¹⁄₂ oz Domaine de Canton

1 oz Fresh lemon juice

¹⁄₂ oz Fresh pineapple juice

¹⁄₂ oz Organic agave nectar

2 tbsp Fresh yellow corn kernels

Garnish: Hibiscus-rose salt rim and mist of Herbsaint

Glass: Coupe

How to make The Alma Blanca Cocktail

In a shaker, muddle the corn kernels, then add the remaining ingredients and fill with ice. Shake hard, and double strain into a hibiscus-rose salt rimmed coupe glass. Mist with two to three sprays of Herbsaint.

Four Winds cocktail

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Ingredients

·         1-1/2 ounces mezcal

·         ½ ounce Yellow Chartreuse

·         ¾ ounce Meyer lemon juice

·         ¼ ounce agave nectar

·         1 dash Angostura bitters

·         1 small sprig rosemary for garnish

Directions

1.   Add all ingredients except garnish to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled coupe glass.

3.   Garnish with rosemary sprig and enjoy!

Apple Blossoms cocktail

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Enjoy apple season with this cacacha and calvados cocktail.

Ingredients

·         1 ounce cachaca

·         ¾ ounce calvados (I used Boulard Calvados Pays d' Auge V.S.O.P.)

·         ¾ ounce black cardamom syrup*

·         ½ ounce lemon juice

·         Thin slice of apple with cardamom dust for garnish

·         Shake, strain, nick & nora, garnish

Directions

1.   Add all ingredients except for garnish to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled cocktail glass.

3.   Garnish with a thin slice of apple that has been dusted with cardamom powder.

4.   *To make black cardamom syrup:

     Combine 1 cup sugar and 1 cup water in a small saucepan with 4 cracked black cardamom pods. Turn heat to medium and bring to boil, stirring as needed. Reduce heat to low and let simmer for 10 minutes. Remove from heat, let cool and strain. Store in a glass bottle in the fridge until ready to use.

Sunshine Daydream cocktail

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Dream of warmer weather with this raspberry mint cocktail.

Ingredients

·         8 to 10 mint leaves

·         1 barspoon raspberry jam

·         1-1/2 ounces gin (I used Brockmans Gin)

·         ¾ ounce dry vermouth (I used Dolin)

·         ½ ounce lime juice

·         Mint leaf for garnish

Directions

1.   Add all ingredients except garnish to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled cocktail glass and garnish with a slapped mint leaf.

Sunshine Daydream cocktail

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Dream of warmer weather with this raspberry mint cocktail.

Ingredients

·         8 to 10 mint leaves

·         1 barspoon raspberry jam

·         1-1/2 ounces gin (I used Brockmans Gin)

·         ¾ ounce dry vermouth (I used Dolin)

·         ½ ounce lime juice

·         Mint leaf for garnish

Directions

1.   Add all ingredients except garnish to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled cocktail glass and garnish with a slapped mint leaf.

The Final Kiss

A mezcal last word variation that will be the last thing you want on your lips at night.

Ingredients

·         ¾ ounce mezcal (I used Fidencio Clasico)

·         ¾ ounce Genepy des Alpes

·         ¾ ounce blanc vermouth (I used La Quintinye Vermouth Royal)

·         ¾ ounce lime juice

·         1 barspoon Luxardo Maraschino Liqueur

·         Grapefruit peel for garnish

Directions

1.   Add all ingredients except for garnish to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled cocktail glass.

3.   Express the oils of the grapefruit peel over the drink, rub around the rim and drop in the drink to garnish.

Broken Branch cocktail

A fall take on the whiskey sour with maple syrup and a little bit of Drambuie.

Ingredients

·         1 egg white

·         1-1/2 ounces rye (I used Rittenhouse)

·         ¾ ounce real maple syrup

·         ¾ ounce lemon juice

·         ¼ ounce Drambuie

·         Freshly grated nutmeg for garnish

Directions

1.   Add all ingredients except for garnish to a cocktail shaker and dry shake.

2.   Open shaker, fill with ice and shake again.

3.   Double strain into a chilled coupe glass and garnish with freshly grated nutmeg.

Blood orange cognac cocktail

Ingredients

·         2 ounces cognac (I used Courvoisier)

·         ½ ounce Grand Marnier (Cointreau or another orange liqueur would work as well)

·         ½ ounce blood orange juice

·         ¼ ounce lemon juice

·         8 drops Bitterman's Burlesque Bitters

·         Sugar for rimming glass.

Directions

1.   Rim a coupe glass with lemon juice and dip in sugar.

2.   Add all ingredients to a cocktail shaker and fill with ice.

3.   Shake and double strain into the prepared glass.

Cranberry Creek cocktail

Ingredients

·         1-1/2 ounces bourbon

·         1 ounce cranberries and syrup**

·         ½ ounce Amaro Montenegro

·         ¼ ounce yuzu juice (or fresh squeezed lemon juice)

·         Lemon twist for garnish

Directions

1.   Add all ingredients (except garnish) to a cocktail shaker and fill with ice.

2.   Shake and double strain into a chilled cocktail glass.

3.   Garnish with a lemon twist.

4.   **To make the cranberry syrup: Add 1 cup sugar and 1 cup water to a medium saucepan and bring to a boil over medium heat while stirring to dissolve the sugar. Once the sugar has dissolved, add 2 cups of cranberries. Let cook for 3 to 4 minutes, until the cranberries have burst. Remove from heat and let cool. Transfer to a glass jar (do not strain) and store in the refrigerator until ready to use.

Lady in Red cocktails

Ingredients

·         5 blackberries

·         1-1/2 ounces gin (I used St. George Spirits Botanivore Gin)

·         ½ ounce Cocchi Americano

·         ¼ ounce St. George Spirits Aqua Perfecta basil eau de vie (basil brandy)

·         ¼ ounce simple syrup

·         4 drops lavender bitters (I used Scrappy's)

·         Thai basil leaf (or flower) and/or blackberries on a skewer for garnish

Directions

·         Add blackberries to a cocktail shaker or mixing glass and muddle.

·         Add gin, Cocchi Americano, basil eau de vie, simple syrup and lavender bitters and fill ice.

·         Stir and double strain into a chilled cocktail glass.

·         Garnish with a few blackberries on a skewer and/or a Thai basil leaf (or flower if you have one)

TI’ BIJOU COCKTAIL

This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.

This recipe originally appeared as part of “This New York Bartender Thinks You Should Drink More Rum.”

INGREDIENTS IN THE TI’ BIJOU COCKTAIL  

Absinthe, to rinse

1 oz Boukman botanical rhum agricole (or Barbancourt blanc)

¹⁄₂ oz London dry gin

¹⁄₂ oz Dolin blanc vermouth

¹⁄₂ oz Chamomile tea syrup*

1 pinch Salt

2 drops Orange bitters

Garnish: Orange peel

Glass: Rocks

HOW TO MAKE THE TI’ BIJOU COCKTAIL

Rinse a rocks glass with absinthe, empty, then add 1 large ice cube, and stir until chilled.

Pour the remaining ingredients into the glass.

Garnish with an orange peel.

*Chamomile tea syrup: Place 2 cups water in a pot over high heat. Add 2 cups sugar, bring to a boil, and stir until it dissolves. Add 2 chamomile tea bags, turn off heat, and let syrup cool. Strain into a container and refrigerate.