THE NUMBER ONE SOURCE & AUTHORIT Y ON BARTENDING, ON PREMISE & BEYOND!
Shaking into
2024 with
CHRISTINE KIM ☞ SEE PAGE 26
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VOL 104, NO. 4 PUBLISHER/EDITOR: JACLYN WILSON FOLEY, FOUNDER: RAYMOND P. FOLEY, ART DIRECTOR: JASON LOWSY, EXECUTIVE SECRETARIES: ANNE LOFFREDO, DEBBIE SNADER, FOOD CONSULTANTS: ALFRED MAYER, THOMAS JANNARONE, HUMOR EDITOR: HYMIE LIPSHITZ, ADVERTISING DIRECTOR: JACKIE FOLEY, BARTENDER.COM/MIXOLOGIST.COM, E-MAIL: INFO@BARTENDER.COM, FACEBOOK: BARTENDERMAG, TWITTER: TWITTER. COM/BARMAG, PINTEREST: PINTEREST.COM/BARTENDERMAG, BLOG: BARTENDERMAGAZINE.WORDPRESS.COM, TUMBLR: BARMAG.TUMBLR.COM, INSTAGRAM: BARTENDERMAGAZINE, MARKETING ASSISTANT: OLIVIA LIPP, SOCIAL MEDIA: JULIA LOFFREDO, SPECIAL CONSULTANTS: MICHAEL CAMMARANO, JAKE JACOBSEN, ROBERT SUFFREDINI, RENE BARDEL, EGON GRONAU, JAMES D. ZAZZALI, DAVE CONROY, CHESTER BRANDES, AND OVER 260,000 READERS AND SUBSCRIBERS. EDITORIAL CONTRIBUTIONS: WE ASSUME NO RESPONSIBILITY FOR UNSOLICITED MATERIAL. MANUSCRIPTS, ARTWORK AND PHOTOGRAPHS MUST BE ACCOMPANIED BY STAMPED, SELF-ADDRESSED ENVELOPES. WE RESERVE THE RIGHT TO PUBLISH IN WHOLE OR IN PART ALL CORRESPONDENCE RECEIVED BY US. ALL CORRESPONDENCE SENT TO BARTENDER® MAGAZINE WILL BE CONSIDERED THE PROPERTY OF THE MAGAZINE. EDITOR’S NOTE: ALL RECIPE BRANDS AND RECIPES ARE PUBLISHED AS SUBMITTED TO BARTENDER® MAGAZINE. THE FOLLOWING ARE REGISTERED TRADEMARKS OF FOLEY PUBLISHING.: BARTENDER® FOUNDATION, BARTENDER , BARTENDER® UNIVERSITY, B.R.A.T.S., COCKTAILRIGHT, COOK-TAILS. BASIC SUBSCRIPTION PRICE: $30.00 IN U.S.A.; US $45.00 CANADA; US $60.00 FOREIGN. SUBSCRIPTION SERVICE: ADDRESS ALL SUBSCRIPTION MAIL AND CHANGES OF ADDRESS TO BARTENDER® MAGAZINE, FOLEY PUBLISHING, P.O. BOX 651, SHORT HILLS, NJ 07078. WHEN SENDING NEW ADDRESS, GIVE OLD ADDRESS TO ENSURE PROMPT SERVICE. POSTMASTER: SEND ALL ADDRESS CHANGES TO BARTENDER® MAGAZINE, P.O. BOX 651, SHORT HILLS, NJ 07078. COPYRIGHT 2023/2024, FOLEY PUBLISHING. ALL RIGHTS RESERVED. REPRODUCTION IN WHOLE OR IN PART IN ANY LANGUAGE WITHOUT PERMISSION OF THE PUBLISHER IS PROHIBITED. COVER PHOTO BY ASHLEY HEARN
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January S U N DAY
M O N DAY
7 (New Fashioned)
1 oz. Lemon Juice Egg White ➜ Shake vigorously with ice. Fine strain into coupe. Allow foam to form on surface. Float with Cabernet.
SKREWGED
1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY ¾ oz. Egg Nog ➜ Build in a mug and garnish with nutmeg.
W E D N E S DAY
T H U R S DAY
SkrewballWhiskey.com F R I DAY
S AT U R DAY
BUTTER & JEALOUS CALIFORNIA BULLDOG SKREWBALL MUDSLIDE SKREWBALL PINEAPPLE 1 1½PEANUT 3 1¼THEoz.“KING” oz. SKREWBALL PEANUT BUTTER WHISKEY 2 (an even better Colorado Bulldog) SKREWBALL PEANUT BUTTER WHISKEY 4 1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY 5 MARGARITA
SALTY NUTS
1½ oz. SKREWBALL PEANUT BUTTER WHISKEY Maldon’s Smoked Sea Salt ➜ Salt half of a shot glass with Maldon’s Smoked Sea Salt. Pour and enjoy.
PB & J ELIXIR 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY
T U E S DAY
2024
¾ oz. Hiram Walker Raspberry Liqueur 1 oz. Half and Half ➜ Shake vigorously, double strain and pour into a coupe. Garnish with fresh raspberries.
1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY ¾ oz. Kahlua 1½ oz. Half and Half ➜ Build in a glass over ice. Top with a splash of cola.
½ oz. Malibu Banana Rum ½ oz. Hiram Walker Creme de Cacao ½ oz. Lemon juice ➜ Build in a mixing glass, stir and pour over ice. Garnish with dried banana chips.
¾ oz. Kahlua ¾ oz. Brady’s Irish cream 1 scoop Vanilla Ice Cream 3 oz. Ice ➜ Pour all ingredients into a blender. Blend and pour into a glass drizzled with chocolate syrup.
6
1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY ¾ oz. Avion Silver Tequila ½ oz. Sour Mix 2 oz. Pineapple Juice ➜ Shake all ingredients and pour into an unsalted margarita glass. Garnish with pineapple and lime.
NEW YEAR'S DAY
MANHATTAN SKREWBALL GOLD RUSH BOULEVARDIER SKREWBALL SWIZZLE NUTTY RUSSIAN 8 2MISFIT oz. SKREWBALL PEANUT BUTTER WHISKEY 9 1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY10 1 oz. SKREWBALL PEANUT BUTTER WHISKEY 11 1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY 12 1¼ oz SKREWBALL PEANUT BUTTER WHISKEY 13
SKREWBALL OLD FASHIONED
1½ oz. SKREWBALL PEANUT BUTTER WHISKEY ¾ oz. Rabbit Hole Rye Whiskey 4 dashes Angostura Bitters ➜ Stir all ingredients in a mixing glass. Pour into a rocks glass with one large ice cube. Garnish with a cherry and orange twist.
1 oz. Lot 40 Rye Whiskey ¼ oz. Ramazzotti Amaro ➜ Stir all ingredients in a mixing glass. Pour into a rocks glass with ice or strain into a martini glass. Garnish with a cherry and orange twist.
¾ oz. Jameson ½ oz. Lemon Juice ½ oz. Honey Water (prep by mixing equal parts hot water and honey) ➜ Shake vigorously and pour into a coup. Garnish with a lemon twist.
¼ oz. Rabbit Hole Rye 1 oz. Campari 1 oz. Ramazzotti Amaro ➜ Stir all ingredients in a mixing glass. Strain into a coupe or on the rocks. Garnish with an orange peel.
¾ oz. Green Chartreuse 1 oz. Pineapple Juice ¼ oz. Falernum ¾ oz. Lime Juice ➜ Shake all ingredients with ice and then pour over new ice into a collins glass. Garnish with a mint sprig.
¾ oz. Kahlua 1½ oz. Half and Half ➜ Build in a glass over ice.
THE GRINCH MISFIT BONFIRE ISLAND OF MISFITS PASSIONATE SKREW MARGARITA SKREWBALL PALOMA 14 1¾THEoz.SKREW-DOLPH SKREWBALL PEANUT BUTTER WHISKEY 15 1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY16 1¾ oz. SKREWBALL PEANUT BUTTER WHISKEY 17 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY18 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY19 1 oz. SKREWBALL PEANUT BUTTER WHISKEY 20
¼ oz. Peppermint Schnapps 4½ oz. Hot Chocolate ➜ Build in a mug and stir. Garnish with whipped cream or marshmallows.
½ oz. White Creme de Cacao ½ oz. Green Creme de Menthe ¾ oz. Half and Half ➜ Shake all ingredients and strain into a coupe. Garnish with chocolate shavings.
1 oz. Cold Brew 3 oz. Chocolate Milk ➜ Shake well and serve on the rocks. Garnish with a roasted marshmallow.
¾ oz. Havana Club 3yr Rum 1 oz. Orange Juice 1 oz. Pineapple Juice 1 oz. Cream of Coconut ➜ Shake and serve on the rocks. Garnish with nutmeg and a pineapple leaf.
½ oz. Altos Plata ½ oz. Fresh Lime Juice 1½ oz. Passionfruit Puree ➜ Rim a margarita glass with salt and tajin. Shake all ingredients and pour into glass. Garnish with a lime.
¾ oz. Altos Plata ¾ oz. Ramazzotti Rosato 2 oz. Grapefruit Juice Soda Water ➜ Build all except for the soda. Stir and top with soda. Garnish with a lime.
MARTIN LUTHER KING, JR. DAY
JUNGLE BALL
21
(a riff on the Jungle Bird cocktail) 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY ½ oz. Ramazzotti Rosato ½ oz. Falernum ½ oz. Orgeat Syrup ½ oz. Lime Juice ½ oz. Lemon Juice ➜ Shake all ingredients and pour into a collins glass. Float ¼ oz. dark rum. Garnish with a pineapple leaf and a cherry. SKREWED UP IRISH COFFEE
1½ oz. SKREWBALL PEANUT BUTTER WHISKEY ½ oz. Jameson Cold Brew Whiskey 4 oz. Coffee (hot) ➜ Top with fresh whipped cream.
HARD BALL 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY
BRAMBLE SKREWBALL LAVA FLOW SPIKED PEANUT BUTTER CIDER PEANUT BUTTER SALTED CHOCOLATE 22 1½BAAoz.BAASKREWBALL 26 27 PEANUT BUTTER PRETZEL PEANUT BUTTER WHISKEY 23 1¼ oz. SKREWBALL PEANUT BUTTER WHISKEY 24 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY 25 ESPRESSO MARTINI 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY 1½ oz. SKREWBALL PEANUT BUTTER WHISKEY
Black cherry hard seltzer ➜ Mix with black cherry hard seltzer.
½ oz. Green Chartreuse ½ oz. Lemon Juice 5 Blackberries Mint & Blackberries for Garnish ➜ Muddle blackberries then add remaining ingredients. Shake and pour in a collins glass and top with soda. Garnish with mint and blackberries.
¾ oz. Havana 3yr Rum 2 oz. Pineapple Juice 2 oz. Cream of Coconut 2 oz. Strawberry Puree 8 oz. of ice in a blender ➜ Pour strawberry puree in glass. Blend and pour mix into glass. Garnish with a strawberry.
½ Hiram Walker Caramel Apple Liqueur 4 oz. Hot Apple Cider Cinnamon stick Garnish ➜ Build in a mug and garnish with cinnamon stick.
½ oz. Kahlua 1½ oz. Freshly Brewed Espresso ➜ Shake vigorously and strain into a martini glass. Garnish with three espresso beans.
¾ oz. Hiram Walker Dark Creme de Cacao ¾ oz. Heavy Cream ➜ Dip chilled coup or martini glass into light amount of caramel sauce and then light amount of sea salt. Stir and strain into dressed coupe glass.
UP DALGONA PUMPKIN ESPRESSO MARTINI SOUR SKREW 28 1½SKREWED oz. SKREWBALL PEANUT BUTTER WHISKEY 29 11/4 oz. SKREWBALL PEANUT BUTTER WHISKEY 30 2 oz. SKREWBALL PEANUT BUTTER WHISKEY 31
½ oz. Absolut Vanilla 3 oz. Almond Milk Dolgana Whip* (in bowl combine instant coffee, sugar, hot water & Skrewball. Whisk vigorously & blend until thickened mousse texture) ➜ Build all ingredients in glass. Stir to combine. Top with dolgana whip and garnish with cocoa powder.
3/4 oz. Kahlua 1/2 oz. Pumpkin syrup 2 oz. Espresso dash Pumpkin spice ➜ Combine all ingredients & a dash of pumpkin spice into a shaker with ice. Shake and strain into coupe glass. Sprinkle pumpkin spice & drizzle with chocolate.
1 oz. Lemon Juice ½ oz. Lime Juice 1 oz. Simple Syrup 1 Egg White ➜ Shake vigorously and pour up or on the rocks. Float red wine.
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February S U N DAY
M O N DAY
T U E S DAY
2024 W E D N E S DAY
1 11/2AMERICANO oz. VERMOUTH GIARDINO
NEGRONI
1 oz. VERMOUTH GIARDINO TRADIZIONALE
1 oz. Martin Miller’s Gin 1 oz. Campari ➜ METHOD: Combine all ingredients in a rocks glass, add ice, then stir. GLASSWARE: Rocks GARNISH: Orange Peel ROSE 4 1/2WESTERN oz. VERMOUTH GIARDINO
CARUSO
1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
MEDITERRANEAN DRY
1 oz. Martin Miller’s Gin 1/2 oz. Green Creme de Menthe ➜ Stir. Serve on the rocks.
GIARDINO COBBLER
2 oz. VERMOUTH GIARDINO TRADIZIONALE
MARTINI 11 1/2HOToz.ITALIAN VERMOUTH GIARDINO
18
11/2 oz. Reposado Tequila 1/4 oz. Coffee Liqueur 2 dashes of Chocolate Bitters ➜ METHOD: Combine all ingredients in glass, top with ice, then stir. GLASSWARE: Rocks GARNISH: Orange Peel ITALIAN KISS 11/2 oz. VERMOUTH GIARDINO TRADIZIONALE 11/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
➜ Serve over ice in rocks glass.
25
MEDITERRANEAN DRY
PARADISE 12 1/4ITALIAN oz. VERMOUTH GIARDINO
19
3 Slices of Cucumber, 1 Lemon Wedge ➜ METHOD: Add cucumber and lemon wedge to a shaker tin, muddle gently. Add vermouth, ice, and shake. Strain into a Collins glass and top with tonic water. GLASSWARE: Highball/Collins GARNISH: Cucumber Ribbon
TRADIZIONALE
20
3 oz. Orange Juice 1 tsp. Powdered sugar ➜ Shake well with ice. Serve on the rocks.
COOLER 26 2GIARDINO oz. VERMOUTH GIARDINO
1/2 oz. Villa Massa Limoncello 2 oz. Prosecco, Pinch of Sea Salt ➜ METHOD: Fill glass with ice, add pinch of salt and roughly 2 oz. of Prosecco, then add vermouth, limoncello, and top with a splash of club soda. GLASSWARE: Large Wine Glass GARNISH: Lemon Wheel, Olive
MARTINI 13 1SWEET oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
2 oz. Martin Miller’s Gin ➜ Stir on the rocks or strain into cocktail glass. Cherry garnish.
21 1MANHATTAN oz. VERMOUTH GIARDINO TRADIZIONALE
11/2 oz. Bourbon 1-2 dashes Bitters ➜ Stir. Serve straight up or on the rocks.
TRADIZIONALE
11/2 oz. Rum ➜ Stir over ice in rocks glass.
The number one source and authority on bartending, on premise & beyond.
ROY oz. VERMOUTH GIARDINO 28 3/4ROBTRADIZIONALE
MEDITERRANEAN DRY
TRADIZIONALE
3
TRADIZIONALE
1 part Scotch 1 part Melon Liqueur 1 dash Blue Curacao ➜ Stir with ice, pour into rocks glass with ice.
COSMOPOLITAN 9 1/2GIARDINO 10 oz. VERMOUTH GIARDINO
1/2 oz. Creme de Cassis Club Soda ➜ Pour into wine glass with ice. Top with club soda.
MEDITERRANEAN DRY
11/2 oz. Lemon Vodka 1 oz. Triple Sec Splash cranberry ➜ Shake with ice. Strain into chilled martini glass. Garnish with twist orange.
EYES 16 1BLUEoz. VERMOUTH GIARDINO MEDITERRANEAN DRY
1/2 oz. Apple Jack Liqueur 1 oz. Brandy ➜ Shake, serve over crushed ice.
DI SORRENTO 22 by1NEGRONI Stacey Swenson oz. GIARDINO SECCO
2 oz. Yellow Rose Rye Whiskey 2 dashes Angostura Bitters ➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass. GLASSWARE: Nick & Nora or Cocktail Glass GARNISH: Maraschino Cherry
MARTINI 2 1MELON part VERMOUTH GIARDINO
11/2 oz. Italian Red Bitter Liqueur Top with Soda Water ➜ METHOD: Build in glass over ice. GLASSWARE: Rocks GARNISH: Half Orange Wheel
APPLE 15 1/2ITALIAN oz. VERMOUTH GIARDINO
4 parts Tequila ➜ Stir on ice. Add olives or lemon twist.
VALENTINE'S DAY
PERFECT MANHATTAN 1/4 oz. VERMOUTH GIARDINO TRADIZIONALE 1/4 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
PRINCESS 27 11/2ITALIAN oz. VERMOUTH GIARDINO
1 dash Grenadine Club Soda ➜ Serve in tall glass with ice. Fill with club soda.
MEDITERRANEAN DRY
MEDITERRANEAN DRY
TRADIZIONALE
CASSIS 8 11/2GIARDINO oz. VERMOUTH GIARDINO
2 parts Ginger Ale ➜ Serve on the rocks with slice of lemon.
14 1TEQUINI part VERMOUTH GIARDINO
TRADIZIONALE
VALENTINE’S DAY
PRESIDENTS' DAY
SORRENTO SPRITZ 2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
2 oz. Martin Miller’s Gin ➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass. GLASSWARE: Nick & Nora or Cocktail Glass GARNISH: Olive or Twist
11/4 oz. Lemon flavored Rum 1 oz. Orange Juice 1 oz. Pineapple Juice Splash Cranberry Juice ➜ Shake and pour over ice in tall glass. Garnish with pineapple slice.
SWING COCKTAIL 1 oz. VERMOUTH GIARDINO TRADIZIONALE 1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
ICED TEA 7 1ITALIAN part VERMOUTH GIARDINO
MEDITERRANEAN DRY
Top with Soda Water ➜ METHOD: Build in glass, over ice. GLASSWARE: Rocks GARNISH: Half Lemon Wheel
11/2 oz. Lemon Rum Jalapeno pepper ➜ Mix with ice and strain into a chilled martini glass. Add jalapeno and twist of lemon.
SORRENTO TONICA 2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
6 1DRYoz. MARTINI VERMOUTH GIARDINO
MEDITERRANEAN DRY
11/2 oz. Martin Miller’s Gin 1/2 oz. Brandy ➜ Shake, serve on the rocks.
1/4 oz. Lemon Juice 1 tsp. Orange Marmalade ➜ METHOD: Combine all ingredients into a cocktail shaker. Shake well. Pour contents into a Snifter over crushed ice. GLASSWARE: Snifter GARNISH: Orange Slice, Mint Sprig, Grated Cinnamon PIEMONTE EXPRESS 11/2 oz. VERMOUTH GIARDINO TRADIZIONALE
5 11/2VERMUTTINO oz. VERMOUTH GIARDINO
VillaMassa.com/vermouth-giardino F R I DAY S AT U R DAY
T H U R S DAY
17
1 oz. Martin Miller’s Gin 5 drops Blue Curacao ➜ Stir in mixing glass. Pour into martini glass, garnish with lemon twist.
& IRISH 23 1ITALIAN oz. VERMOUTH GIARDINO
1 oz. Martin Miller’s Gin 1/2 oz. Bitter Gentian Aperitif (such as Suze or Salers) 1/2 oz. Villa Massa Lemoncello ➜ Combine all ingredients into mixing glass, stir well, strain into Nick & Nora glass. Garnish with 5 drops Agrumato Oil (olive oil made with pressed lemon peels)
MEDITERRANEAN DRY
24
1 oz. Irish Whiskey 1 dash Green Chartreuse 1 dash Green Creme de Menthe ➜ Stir well, serve on the rocks.
29
11/2 oz. Scotch 1-2 dashes Bitters ➜ Stir with cracked ice and strain into cocktail glass. Garnish with lemon twist.
BARTENDER.COM | MIXOLOGIST.COM
March S U N DAY
M O N DAY
T U E S DAY
2024 W E D N E S DAY
JamesonWhiskey.com F R I DAY
T H U R S DAY THE SMASH AND SCORE
2 parts JAMESON IRISH WHISKEY ¾ parts Sugar Syrup 4 wedges of Lemon 6 Mint Leaves ➜ Muddle. Shake. Pour. Garnish with mint. Enjoy.
3 (A1½ORANGERIE BOULEVARDIER BLANC) parts JAMESON ORANGE
IRISH LEMONADE
12⁄3 parts JAMESON IRISH WHISKEY 3 parts Lemonade 1 Lime Wedge Ice Cubes ➜ Fill a highball glass with ice and pour in 50 ml of Jameson. Top up the glass with a good quality sparkling lemonade. Stir to mix.
1 part Lillet Blanc ½ parts Italicus dash Orange bitters ➜ Glass: Rocks or Up. Stir ingredients. Garnish with an orange twist.
IRISH COSMO 10 1½JAMESON parts JAMESON ORANGE
FANCY FREE
2 parts JAMESON BLACK BARREL 2 dashes Angostura Bitters ½ parts Maraschino Liqueur 1½ parts Water ➜ Glass: Rocks. Pour over large cube. Garnish with cherries and lemon twist.
HIGHBALL 4 1½HEAVENLY parts JAMESON ORANGE
⁄ parts Demerara Sugar Syrup 1 part Cream 3 parts Espresso Grated Nutmeg 1 Vanilla Pod ➜ Dissolve 2 parts Demerara sugar in 3 parts boiling water for syrup. Stir syrup into 35 ml Jameson in glass. Whip 30 ml chilled double cream lightly until it starts to stiffen. Brew 45 ml coffee shot into glass. Float whipped cream on top into coffee. Garnish with vanilla pod or cinnamon stick & dust with fresh nutmeg.
23
1 Whole Egg White 2 parts Ginger Beer 56 1 Wedge Lime ⁄ parts Lime Juice 23 ⁄ parts Simple Syrup ➜ Add all ingredients except the ginger beer to a cocktail shaker and dry-shake without ice. Add ice to the shaker and shake again until chilled. Strain into a highball glass filled with ice and top up with ginger beer. Garnish with a lime wedge.
3 parts Ginger Beer 1 part Ginger Syrup Wedge Lime ½ parts Lime Juice
2
TEA 8 12COOPER’S bottle JAMESON IRISH WHISKEY L Apple Juice, fresh pressed
9
½ parts Lemon Juice ½ parts Simple Syrup 1½ parts Ginger Beer 1½ parts Sparkling Wine ➜ Build all ingredients except for sparkling wine in a shaking tin. Add Ice. Shake. Strain as you pour into a highball glass, top with Sparkling Wine. Garnish with a lemon wheel and a rosemary sprig.
1 part Tangerine Juice ½ parts Lime Juice ➜ Ginger syrup: In saucepan over medium heat, stir ¾ parts Licor 43 1 part sugar, 2 parts fresh ginger & 2 parts water until ➜ Grab a cocktail glass. Shake ingredients. sugar dissolves. Increase heat, simmer 5 minutes, stir Garnish with an orange half moon. occasionally. Strain & pour into bottle. Refrigerate syrup until cold. Mule: Fill shaker with Jameson, ginger syrup, lime juice & ice. Shake gently to combine. Strain ingredients into copper mule mug filled with ice. Fill up with ginger beer. Garnish with fresh lime wedge.
ORANGE BURST 13 1½JAMESON parts JAMESON ORANGE
½ parts Lime Juice 4 parts Citrus Soda Chamoy & Tajin Rim ➜ Rim glass with Chamoy & Tajin. Build Jameson Irish Whiskey and lime juice in a glass. Shake and strain over ice. Top with Citrus Soda.
GINGER SPARKLER 1 1½JAMESON parts JAMESON BLACK BARREL
BLACK BARREL 14 2JAMESON 15 OLD FASHIONED parts JAMESON BLACK BARREL
1 part Triple Sec 3 parts Orange Juice 1 part Lemon-Lime Soda ➜ Grab a pint. Build ingredients over ice. Garnish with an orange half moon.
2 dashes Angostura bitters 1 Orange twist 2 dashes Orange bitters 1 part simple syrup ➜ Fill a glass or cocktail shaker with ice. Add Jameson Black Barrel, Angostura bitters, orange bitters, and simple syrup. Stir until ice cold and strain into an ice-filled rocks glass. Twist an orange peel over the glass to express some of the oil, then drop it into the glass.
1 L Boiling Water 2 whole Cucumber 300 mL Honey 300 mL Lemon Juice 120 mL Irish Breakfast Teabag 1 handful Mint Leaf
➜ Add 4 teabags, 300 ml honey, 1 litre of boiling water & steep 5 minutes. Remove teabags, stir well & cool. Add 1 sliced cucumber to bowl with 1 bottle of Jameson. Steep for 10 minutes before adding 2 litres of pressed apple juice, 300 ml lemon juice, tea & honey mixture, stir. Add mint leaves & ice and stir. Serve in rocks glasses over ice. Garnish with cucumber slices. THE IRISH COCKTAIL 2 parts JAMESON IRISH WHISKEY
16
1 dash Angostura Bitters 2 dashes Dry Curacao 1 Whole Green Olive Ice Cubes 1 dash Maraschino Liqueur 2 dashes Pernod Absinthe
➜ Mix 60 ml Jameson & 2 dashes Pernod Absinthe, 2 dashes of curaҫao, 1 dash Maraschino liqueur & 1 dash Angostura Bitters. Stir mixture over ice. Strain into chilled sherry glass. Flame orange peel & squeeze zest over the cocktail. Garnish with an olive.
ENVY THE FOUR JOHN GINGER WHISKEY SOUR BUCK PUNCH JAMESON ORANGE & LEMONADE 17 1½GREENpartsWITH 19 1CLASSIC 20 2WHISKEY 21 1½WEEKEND 23 JAMESON IRISH WHISKEY 18 1 ⁄ parts JAMESON IRISH WHISKEY ⁄ parts JAMESON BLACK BARREL parts JAMESON BLACK BARREL parts JAMESON IRISH WHISKEY 22 1 ⁄ parts JAMESON ORANGE
3 parts Ginger Ale 1 Wedge Lime ➜ Fill a highball glass with ice and add Jameson Irish Whiskey. Top up the glass with good-quality ginger ale and stir briefly to mix. Squeeze in a large wedge of lime, then drop it into the glass.
1 Leaf Basil 1 part Lemon 1½ parts Prosecco 1 part Simple Syrup ➜ Lightly muddle basil leaves in your cocktail shaker. Add all the rest of the ingredients except sparkling wine and shake with ice. Double strain into a chilled tall glass filled with ice. Top with sparkling white wine and garnish with a basil leaf.
ST. PATRICK'S DAY
THE BOW ST. COLLINS 1 part JAMESON IRISH WHISKEY
1 part Oloroso Sherry dash Orange Bitters 3 parts Soda ➜ In a highball glass, build ingredients. Garnish with an orange twist and mint sprig.
23
13
SOUR BONDER IRISH PALOMA 11 1THE⁄ parts JAMESON IRISH WHISKEY 12 1 part JAMESON IRISH WHISKEY
¼ parts Lime Juice ½ parts Triple Sec ½ parts Cranberry Juice ➜ Mix all ingredients in cocktail shaker. Strain into coupe glass. Garnish with orange twist.
DAYLIGHT SAVINGS
JAMESON, GINGER ALE & LIME 1 part JAMESON IRISH WHISKEY
IRISH COFFEE RECIPE IRISH MULE RECIPE CREAMSICLE 5 1JAMESON 6 ½JAMESON 7 2SOUR ⁄ parts JAMESON IRISH WHISKEY parts JAMESON IRISH WHISKEY parts JAMESON ORANGE
S AT U R DAY
23
31⁄3 parts Boiling Water 1 pinch Cloves 1 piece Ginger (grated) 1 slice Lemon 16 ⁄ parts Lemon Juice 3 pieces Sugar Cube ➜ Hand-blend 100 g ginger, 100 g sugar and 100 ml hot water in a bowl. Sieve into another bowl and add the Jameson and the lemon juice, then top up with hot water. Serve in cup or tempered glass, and garnish with a clove-studded lemon slice.
23
56 50 Ice Cubes ⁄ parts Lemon Juice ½ parts Simple Syrup part Egg White 3 dashes Angostura Bitters 1 Lemon Twist ➜ Fill a shaker with ice. Add Jameson Black Barrel, lemon juice, simple syrup, egg white, and Angostura bitters. Shake until the shaker feels cold (about 20 seconds) and strain into a chilled rocks glass. Garnish with a lemon twist and serve.
¾ parts Fresh Lime Juice ¾ parts Ginger Syrup 2-3 dashes Angostura Bitters ➜ Combine ingredients into a shaker, add ice and shake vigorously. Strain into an ice-filled highball glass. Fill the balance with ginger ale or soda water.
1 part Orange Juice ¾ parts Grapefruit Juice ¼ parts Simple Syrup 2 parts Sparkling White Wine 1 dash Bitters ➜ Build over ice. Stir.
16
Ice Cubes 3 parts Lemonade 1 Slice Orange ➜ Fill a high ball glass with ice and pour in a shot of Jameson Orange whiskey. Top up the glass with a good quality white lemonade and stir briefly to mix. Take a large wedge of orange, give it a squeeze and drop it into the glass. Roughly 1 part Jameson Orange to 3 parts lemonade, all parts refreshing.
SYRUP PADDY’S PUNCH BOWL BASIL MULE SUMMER PUNCH WATERMELON COOLER THE GRANNY SMITHFIELD 24/31 1PASS⁄ partsTHEJAMESON 26 1²⁄STRAWBERRY 28 1½JAMESON 30 IRISH WHISKEY 25 2 parts JAMESON IRISH WHISKEY parts JAMESON IRISH WHISKEY 29 1 bottle JAMESON IRISH WHISKEY ³ parts JAMESON IRISH WHISKEY 27 1 bottle JAMESON IRISH WHISKEY
½ parts Elderflower Liqueur 1 Twist Lemon 13 1 part Lemon Juice ⁄ parts Lillet Blanc 3 parts Soda Water ➜ Combine Jameson Irish Whiskey, Lillet Blanc, elderflower liqueur and lemon juice together and stir. Pour into a highball glass filled with cubed ice and stir once more, before topping up with soda water. Garnish with a lemon twist. EASTER
23
1 dash Bitters 1 part Egg White 56 ⁄ parts Lemon Juice 2⁄3 parts Maple Syrup Nutmeg ➜ Add all ingredients to a cocktail shaker and ‘dry-shake’ without ice. Add ice and shake again. Strain the cocktail into a chilled coupe glass. Garnish with grated nutmeg over the top.
1 part Cloudy Apple Juice 1 part Apple Cider ¾ parts Lemon Juice ¾ parts Rhubarb Honey Syrup ➜ Add all ingredients into a bowl. Serve in short glass over ice, garnished with sliced lemons and apples.
5 Leaves Basil Crushed Ice 1 Splash Ginger Beer Ice Cubes 5 ⁄6 Parts Lime Juice 5 whole Strawberry ➜ Add strawberries and basil to the bottom of the shaker. Pour the lime juice on top, then muddle the strawberries. Add the Jameson, then ice and shake. Strain into old fashioned glass full of crushed ice. Top with ginger beer. Garnish with basil and strawberry.
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150 mL Elderflower Cordial 2 L Hard Cider 4 Whole Lemons, juiced 50 G Sugar 50 mL Boiling Water ➜ Add zest & lemon juice, 150 ml elderflower cordial, 50 g sugar & 50 ml boiling water to a bowl. Leave sit for an hour, then sieve into another bowl, add 1 bottle of Jameson Irish Whiskey and stir. Pour into a jug, add ice and top with dry cider and stir. Serve in a rocks glass over ice. Garnish with a lemon slice.
6-8 Watermelon Cubes ¾ parts Lemon Juice ½ parts Simple Syrup Splash Soda Water ➜ Muddle watermelon cubes, then add lemon juice, simple syrup, and Jameson in mason jar. Shake with ice and serve over fresh ice. Top with a splash of soda water. Enjoy!
7 whole Apples Boiling Water Ice Cubes 2 whole Lemons 1 Liter Sparkling Water 200 Grams Sugar ➜ Add 6 green apples, zest and juice lemons, 200 g sugar & 200 ml boiling water into a blender. Blend until smooth, then leave to sit for 1 hour. Sieve mixture into a bowl. Add the bottle of Jameson, one litre of sparkling water and stir. Serve in a short rocks over ice and garnish with apple slices.
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April S U N DAY
M O N DAY
T U E S DAY
MARGARITA 1 1THEoz.ORIGINAL COINTREAU
WHODUNIT
11/2 oz. COINTREAU 2 oz. Blood Orange soda 1/2 oz. fresh Lemon juice 2 oz. Tonic water ➜ Build in glass, add ice, stir gently. Garnish with orange twist.
2024 W E D N E S DAY
COSMOPOLITAN 2 1THEoz.CLASSIC COINTREAU
2 oz. Blanco Tequila 1 oz. fresh Lime juice ➜ Make a salt rim on rocks glass. Combine all ingredients into shaker and shake until well-chilled. Strain into glass over ice, garnish with lime wheel.
3 3/4THEoz.SIDECAR COINTREAU
2 oz. Vodka 1 oz. Cranberry juice 1 oz. fresh Lime juice ➜ Combine all ingredients into shaker and shake until well-chilled. Strain into chilled coupe or martini glass. Garnish with orange twist.
2 oz. Rémy Martin 1738 3/4 oz. fresh Lemon juice ➜ Combine all ingredients into shaker and shake until well-chilled. Strain into chilled coupe.
STRAWBERRY 4 &2COINTREAU MINT FIZZ oz. COINTREAU
APRIL FOOLS DAY
THE COSBRO
MEZCAL MARGARITA 7 1SPICY oz. COINTREAU
3/4 oz. COINTREAU 11/2 oz. Whiskey 3/4 oz. fresh Lime juice 1/2 oz. Cranberry juice 2 oz. IPA to finish ➜ Add all non-beer ingredients to shaker, Add ice and shake. Strain into rocks glass and top with IPA, garnish with orange peel.
MOTHER 8 1/4BUNNY oz. COINTREAU
2 oz. Mezcal 1 oz. fresh Lime Juice 2 slices Jalapeno ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice.
NATIONAL BEER DAY
THE PRICKLY PEAR MARGARITA
MARGARITA 21 1MATCHA oz. COINTREAU
CARROT MARGARITA MARGARITA 22 1/2JALAPEÑO 23 1PIÑAoz. COINTREAU oz. COINTREAU
2 oz. Blanco tequila 3/4 oz. fresh Lime juice 1/2 tbsp. Matcha green tea powder ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice. Garnish with lime wheel.
28 1/2MAIoz.TAICOINTREAU
1 oz. COINTREAU 2 oz. Mezcal 1 oz. fresh Lime juice 7 Smoked Blueberries ➜ Grill Blueberries for 15 minutes. Muddle in shaker with Cointreau. Add remaining ingredients with ice and shake until wellchilled. Strain into rocks glass over ice. NATIONAL BLUEBERRY DAY
2 oz. Vodka 3/4 oz. fresh Lime juice 2 oz. Sparkling wine 3 whole Strawberries ➜ Add all ingredients except sparkling wine to a shaker and muddle. Add ice and shake until well-chilled. Strain over ice into coupe. Top with sparkling wine.
3/4 oz. Lime juice 1/2 oz. Passion fruit syrup 2-3 Jalapeno slices 1 Passion fruit 2 oz. Tequila Ice ➜ Add lime juice, passion fruit, passion fruit syrup, and jalapeno slices in a cocktail shaker. Muddle together. Add in Cointreau, tequila, ice and shake. Strain into cocktail glass over ice.
2 oz. Jalapeño infused tequila 11/2 oz. Lime juice 1 oz. Carrot juice 1/2 oz. Agave syrup ➜ Add all ingredients into shaker, add ice and shake. Strain into rocks glass over ice. Garnish with carrot twist & jalapeño.
WATERMELON 29 1GRILLED MARGARITA oz. COINTREAU
11/2 oz. Mount Gay Black Barrel Rum 1/2 oz. Orgeat Syrup 3/4 oz. Fresh Lime Juice ➜ Add all ingredients into shaker with ice. Shake until chilled, strain into rocks glass over ice.
2 oz. Blanco Tequila 1 oz. fresh Lime juice 2 Strawberries 1 Basil leaf ➜ Muddle fruit and basil in shaker, add ingredients and ice. Shake well and fine strain into salt rimmed rocks glass with ice. Garnish with strawberry and basil leaf.
S AT U R DAY
SPRITZ 5 3/4COINTREAU oz. COINTREAU
1/2 oz. fresh Lime juice 3 fresh Mint leaves 2 oz. Soda water 3 Strawberries ➜ Combine all ingredients apart from soda water in a shaker, add ice and shake until well-chilled, strain into highball over ice, top with soda water.
SHANDY 12 11/2AUTUMN oz. COINTREAU
13
MARGARITA 18 1ESPRESSO oz. COINTREAU
MARGARITA 19 1PINKoz. COINTREAU
20
1 oz. Botanist Gin 1 oz. fresh Lemon juice 1 Egg white ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into coupe, garnish with lemon twist.
3 oz. fresh Grapefruit juice 1/2 oz. fresh Lime juice 1 oz. Club soda ➜ Combine all ingredients apart from soda water in a shaker, add ice and shake until well-chilled, strain into highball over ice, top with soda water.
13/4 oz. Tequila 1/2 oz. fresh Lime juice 1 tbsp. Coffee syrup 1 tbsp. Orange blossom 1 dash Angostura bitters 3/4 oz. fresh Espresso ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into martini glass, rimmed with brown sugar.
3/4 oz. fresh Lime juice 3 oz. Pumpkin ale ➜ Combine all ingredients over ice in highball glass. Stir briefly, garnish with grated nutmeg.
2 oz. Tequila 1 oz. fresh Lime juice 1 top Grapefruit soda ➜ Combine all ingredients except soda in a shaker, add ice and shake until well-chilled. Strain into cocktail glass, top with soda. Garnish with grapefruit twist.
NOIR & GINGER TOMATO MARGARITA WHISKEY PUNCH BATCH 24 2COINTREAU 25 1THEoz.GRILLED 26 (Serves 8) oz. COINTREAU NOIR COINTREAU 1 cup COINTREAU
2 oz. Blanco tequila 1 oz. fresh Lime juice 1 oz. fresh Pineapple juice ➜ Add all ingredients into shaker, add ice and shake. Strain into cocktail glass. Garnish with pineapple slice.
6
3/4 oz. Bitter Apéritif 3 oz. Sparkling water 11/2 oz. White wine ➜ Add all ingredients to glass, stir briefly.
FIZZ 11 11/2GRAPEFRUIT oz. COINTREAU
2 oz. Tequila 1 oz. fresh Lime juice 1 oz. Pineapple juice 1 knob Ginger ➜ Add all ingredients to a shaker and muddle. Add ice & shake until well-chilled. Strain into rocks glass over ice.
PASSION FRUIT MARGARITA BASIL MARGARITA LADY 15 3/4SPICYoz. COINTREAU 16 1STRAWBERRY 17 1THEoz.WHITE oz. COINTREAU COINTREAU
1 oz. COINTREAU 2 oz. Bourbon whiskey 1 oz. fresh Lime juice 3 oz. Ginger ale ➜ Add all ingredients into shaker, add ice and shake. Strain into highball over ice, top with ginger ale and garnish with a lime wedge.
SMOKED BLUEBERRY MARGARITA
11/2 oz. Blanco tequila 3/4 oz. fresh Lemon juice 3 Raspberries 2 Thyme sprigs ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice. Garnish with raspberry & thyme sprig.
LADY 14 3/4THEoz.PINKCOINTREAU
1 oz. COINTREAU 2 oz. Tequila 1 oz. fresh Lime juice 1/2 oz. Prickly pear syrup 1/2 oz. fresh Grapefruit juice ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice.
KENTUCKY TEA
THYME MARGARITA TROPICAL 9 1RASPBERRY 10 1COINTREAU oz. COINTREAU oz. COINTREAU
11/2 oz. Vodka 1 oz. Orange juice 1 oz. Lemon juice 1/4 oz. Grenadine syrup 1 tbsp. Powdered sugar ➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice.
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4 oz. Ginger ale ➜ Add Noir to glass over ice, top with ginger ale.
2 oz. Blanco Tequila 1/2 oz. Lime juice 1 slice of Grilled tomato 1 oz. Grilled tomato juice ➜ Slice one tomato into ½ inch pieces, char tomato slices & cool. Juice grilled tomatoes, leaving one for garnish. Combine all ingredients into shaker, add ice & shake until well-chilled. Garnish with grilled tomato slice.
27
1 cup Whiskey 1 cup fresh Lemon juice 1 cup Apple juice 12 oz. IPA ➜ Add all ingredients to pitcher, stir. Serve over ice.
30
2 oz. Tequila 1 oz. fresh Lime juice 1/2 oz. fresh Grapefruit juice 1/2 oz. grilled Watermelon syrup ➜ Grill watermelon & cool. Blend with simple syrup (1:1) and strain. Add ingredients to shaker with ice and shake until well-chilled. Strain into tajin-salted rocks glass.
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May S U N DAY
M O N DAY
T U E S DAY
2024 W E D N E S DAY
1 11/2ALTOSoz. HIGHBALL ALTOS PLATA
CREAMY AVOCADO
2 parts ALTOS PLATA 1 part Lime juice 1/2 part Agave syrup 1/4 piece Ripe avocado 5 leaves Fresh cilantro ➜ Muddle the avocado and cilantro in a shaker glass, add all ingedients and shake with ice cubes. Serve on the rocks in a cocktail glass. Garnish with avocado slices. ALTOS HOME MARGARITA
2 parts ALTOS PLATA 1 part Sweetener 1 part Citrus juice ➜ Cut fresh lime wedges and squeeze them directly into a glass. Crush the fruit in the glass with the tequila and your sweetener of choice. Top with ice and stir. Garnish with chopped lemon and lime.
EFFORT 5 1²⁄SWEET ³ parts ALTOS PLATA
SUNRISE 6 2ALTOS parts ALTOS PLATA
¹⁄³ parts PX Sherry 1 part Lime juice 1 part Fresh Rhubarb syrup Dash Egg white 1¹⁄³ parts 3 Cents Grapefruit soda ➜ Build ingredients in a shaker. Shake, and fine strain. Serve in a frozen stem-free 330 ml wine glass. Garnish with rhubarb salt and spent scent*. CINCO DE MAYO *Altos Plata infused with dried lime husks.
AL PASTOR MARGARITA
1 tsp. Elderflower 1 Lemon Club soda ➜ Stir Elderflower, Altos and 2 strips lemon zest in ice filled highball glass. Top with club soda.
1 tsp. Agave syrup 1 tsp. Lemon juice 5-10 Fresh mint leaves Small piece ginger ➜ Grate ginger & squeeze its juice into glass. Add lemon juice, agave syrup & mint leaves and muddle. Add Altos, stir and fill Julep cup with crushed ice, stir and serve.
FROZEN MARGARITA TWINKLE 8 2WATERMELON 9 11/2TEQUILA part ALTOS PLATA part ALTOS PLATA
1 part Fresh lime juice 2 spoons Hibiscus syrup ➜ Add all ingredients to a shaker with ice. Shake. Double strain into a chilled coupette glass and garnish with a caramelized chile.
1 cup Frozen watermelon 1/2 part Orange liqueur 1 part Lime juice 1 part Local raw honey ➜ Blend all the ingredients with half a cup of ice cubes. Serve in an old fashioned glass. Garnish with a watermelon slice.
OLD FASHIONED 3 2ALTOS parts ALTOS PLATA
4
1/4 oz. Agave nectar 1 dash Angostura Bitters Orange peel ➜ Lightly mix in a glass agave, bitters and orange peel. Fill with ice, add Altos and stir.
ETERNO 10 2AMOR parts ALTOS PLATA
11
1/2 part Elderflower cordial 21/2 parts Mumm Cordon Rouge Brut Champagne ➜ Shake Altos and cordial, strain into a chilled cocktail or coupette glass. Top with Champagne.
2 parts Guava juice 1/2 part Lemon juice 1 bar spoon Agave syrup 2 dashes Angostura bitters ➜ Add all ingredients, except the bitters in a shaker glass filled with ice and shake strongly, pour on the rocks in a old fashioned glass and drop the bitters on top. Garnish with guava wheels and/or edible flowers.
SONIC 13 1¹⁄ALTOS ³ parts ALTOS PLATA
ROCKS MARGARITA SMITH 14 2WATERMELON 15 1¹⁄ALTOS parts ALTOS PLATA ³ parts ALTOS PLATA
MARGARITA 16 2CUCUMBER parts ALTOS PLATA
HONEY HIGHBALL 17 1²⁄ALTOS ³ parts ALTOS REPOSADO
18
WATER 19 2RANCH part ALTOS PLATA
20 1NEGRETE part ALTOS PLATA
PALOMA FROZEN STRAWBERRY 21 2SPARKLING parts ALTOS PLATA or REPOSADO 22 MARGARITA 11/2 parts ALTOS PLATA
MULE 23 2TEQUILA parts ALTOS PLATA
MARTINI 24 2COLDpartsBREW ALTOS PLATA
25
& BUBBLES 28 1²⁄PALOMA ³ parts ALTOS PLATA
COCONUT MARGARITA 30 11/2FROZEN 31 part ALTOS PLATA
1¹⁄6 parts ALTOS PLATA 56 ²⁄³ part Lillet Blanc ⁄ parts Lemon juice 16 ⁄ parts Sugar syrup 2 slices Cucumber ½ part St. Germain liqueur ➜ In shaker, muddle cucumber slices with sugar syrup, then add the rest of the ingredients. Shake hard and double strain into a pre-chilled cocktail glass. Garnish with a cucumber slice on a stick. ALTOS COFFEE TONIC
½ part Grenadine syrup 3 parts Orange juice ➜ Pour the tequila and grenadine syrup in a Collins or highball glass. Stir well to integrate. Top with orange juice. Garnish with an orange slice or peel (optional).
GINGER MINT JULEP 2 2ALTOS oz. ALTOS REPOSADO TEQUILA
S AT U R DAY
LIME MARGARITA 12 11/2FROZEN part ALTOS PLATA
1²⁄³ parts ALTOS PLATA 56 ²⁄³ part Triple Sec ⁄ part Lime juice 1 part Pineapple juice ¹⁄³ part Agave syrup 2 Spearmint leaves 1 Basil leaf 1/4 cup Cilantro (leaves & stalks) 1 spoon Cilantro and serrano chile ➜ Shake vigorously for 1 minute, strain into rocks glass previously rimmed with cilantro and serrano salt. Garnish with pineapple triangle. MOTHER'S DAY ALTOS SPRING
MARGARITA 7 2HIBISCUS parts ALTOS PLATA
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1/2 part Orange liqueur 1 part Lime juice 1 part Simple syrup ➜ Blend all the ingredients with a cup of ice cubes. Serve in a sombrero cup rimmed with salt. Garnish with lime wedges.
4 Lime wedges top Mineral water ➜ Squeeze the lime wedges inside a tall highball glass. Fill with ice, pour the tequila. Top with mineral water, stir well. Leave the lime wedges as a garnish.
MARGARITA 26 2JASMINE parts ALTOS PLATA
1¹⁄³ parts ALTOS REPOSADO 1 shot glass Espresso or cold brew coffee Tonic water to top ➜ Add the first two ingredients to an ice-filled highball glass. Stir. Top with tonic water. Garnish with orange peel.
Equal parts of tonic water and club soda to top ➜ Add ingredients to an ice-filled tall glass or tumbler, stir. Garnish with a mint sprig and lime coin.
1 part Campari 1 part Red sweet vermouth ➜ Build ingredients in a stirring glass, stir with cubed or rock ice in a rocks glass. Garnish with an orange slice or orange skin.
LEMMONADE 27 2ALTOS parts ALTOS PLATA
1 part Lime juice 1 spoon Agave syrup 21/2 parts Chilled jasmine tea ➜ Build all ingredients in mason jar glass over ice and stir. Garnish with a lime twist and jasmine flower (optional).
1 part Lemon juice 1 part Simple syrup top Mineral water ➜ In a tall collins or highball glass filled with Ice. Add tequila, lime and syrup, stir well and then top with mineral water. Garnish with lemon wheels and or mint leaves.
2 parts Watermelon juice 1 part Lime juice 1 part Agave syrup 3 leaves Basil ➜ Pour all liquids in a shaker. Add 4 ice cubes and shake strongly. Strain in an old fashioned glass. Garnish with fresh watermlon and basil.
½ part Agave syrup ½ part Lemon or lime juice Craft grapefruit soda Pinch of salt ➜ Rim a highball glass with salt. Pour ingredients in glass. Stir to dissolve the agave syrup. Add ice and top with soda.
4 parts Granny Smith apple juice ¹⁄³ part Agave or natural syrup ¹⁄³ part Lime juice ➜ Build all ingredients in an ice-filled rocks glass. Garnish with a slice of Granny Smith apple.
1/2 part Orange liqueur 1/2 cup Frozen strawberries 1 part Lime juice 1 part Simple syrup ➜ Blend all the ingredients with half a cup of ice cubes. Serve in an Mason Jar. Garnish with strawberries and/or mint leaves.
BEER MARGARITA 29 1²⁄GINGER ³ parts ALTOS PLATA
1 part Grapefruit juice (can be boxed) Mumm Brut or dry sparkling wine to top ➜ Build all ingredients in a glass with ice. Stir to integrate. Top with Mumm Brut or other dry sparkling wine. Garnish with grapefruit slice and rosemary twig (optional).
²⁄³ part Lemon juice (a good squeeze) Ginger beer to top ➜ Build the ingredients in an ice-filled highball glass. Top with ginger beer. Garnish with a lemon slice and two coins of fresh ginger (optional).
1 part Lime juice 5 leaves fresh Cilantro 1/2 part Agave syrup 4 diced fresh Cucumber 2 wheels Serrano pepper ➜ Muddle cucumber & cilantro in a shaker glass, add all ingedients and shake with ice cubes. Serve on the rocks in a cocktail glass. Garnish with cucumber rbbons and cilantro leaves.
½ part Lemon juice ½ part Agave syrup Ginger beer ➜ Fill a shaker with ice and pour the tequila, lime juice and agave syrup. Shake vigorously and serve in a copper mug filled with crushed ice. Top with ginger beer. Garnish with a lime wheel and a sprig of fresh mint (optional).
²⁄³ part Lime juice ²⁄³ part Honey 1¹⁄³ parts Orange juice Club soda to top ➜ Add first three ingredients to a highball glass, stir to dissolve the honey. Add the orange juice, integrate it. Add ice and top with club soda. Garnish with an orange wedge.
2 parts Cold brew 1/2 part Agave syrup ➜ Add all the ingredients in a shaker glass filled with ice and shake strongly. Strain in a chilled martini or coupet glass. Garnish with Coffee beans and/or orange peel.
1/2 part Orange liqueur 1 part Coconut cream 1 part Lime juice ➜ Blend all the ingredients with a cup of ice cubes. Serve in a rocks glass. Garnish with lime wheels or dry coconut.
MEMORIAL DAY
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It's
Naturally Good!
Miramar, Florida | (854) 450-3100 cocolopez.com
For everything coconut: Cream of Coconut Coconut Water Coconut Milk
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COCONUT DAIQUIRI
1
7 11/2COCOoz.PAMA COCO LOPEZ LITE
8
11/2 oz. COCO LOPEZ® LITE 11/2 oz. Rum 1/2 oz. Lime juice ➜ Mix in blender until smooth.
DRAGON 2 3GREEN oz. COCO LOPEZ REAL CREAM
COCO-COLA
1 oz. COCO LOPEZ® REAL
®
CREAM OF COCONUT
1 oz. Coconut rum 1 oz. Lime juice Cola ➜ In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge. BLANC MARTINI
¹⁄³ part COCO LOPEZ® REAL CREAM OF COCONUT
NIGHT’S WATCH CAMPFIRE CREAM OF COCONUT
COLADA 3 2PIÑAoz. COCO LOPEZ REAL CREAM
11/2 oz. Melon liqueur 1/2 cup Fresh cubed honeydew melon 1 cup Ice ➜ Blend. Pour in glass. Garnish with honeydew melon.
®
CREAM OF COCONUT
®
1¹⁄³ parts Vodka 1¹⁄³ parts Vanilla ice cream ²⁄³ parts Almond liqueur ➜ Fill a blender with ice cubes. Add all ingredients. Blend and pour into a cocktail glass. Garnish with a cherry.
OF COCONUT
PAIN KILLER 6 1COCO’S oz. COCO LOPEZ REAL CREAM
1 oz. Banana rum 1 oz. Cream 1 oz. Coconut rum 3 oz. Pineapple juice 1 oz. Raspberry juice ➜ Combine ingredients in blender. Dip hurricane glass in coconut shavings, pour and serve.
®
4 oz. Dark rum 4 oz. Pineapple juice 1 oz. Orange juice ➜ Shake & strain into cocktail glass. Garnish with pineapple slice.
®
®
COCONUT
OF COCONUT
11/4 oz. Cruzan® Orange Rum 1 oz. Orange juice 3 chunks canned pineapple 1 glass cubed ice ➜ Blend. Pour in glass. Garnish pineapple wedge.
®
2 cups Watermelon (diced) 1 Lime (juiced) ➜ Blend. Pour in glass. Garnish with watermelon slice.
OF COCONUT
1 oz. Irish cream 1 oz. Banana liqueur ➜ In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.
3 oz. Cranberry juice cocktail 1 oz. Licor® “43” 1 cup Ice ➜ Mix in blender until smooth.
®
WATER
®
®
OF COCONUT
13/4 oz. Cherry vodka 1/2 oz. Pineapple juice 1/4 oz. Milk ➜ Blend with ice, serve in hurricane glass, garnish with cherry.
PINA COLADA THE 3 HOUR TOUR BLUE WATER BREEZE 23/30 13WATERMELON ²⁄³ oz. COCO LOPEZ COCONUT 24 2 oz. COCO LOPEZ COCONUT WATER 25 1 tbsp. COCO LOPEZ REAL
11/2 oz. Tequila 3 oz. Pineapple juice ➜ Serve in highball over ice, garnish with pineapple spear and cherry.
®
4 cups diced watermelon (about a 1/4 of a large watermelon) 12 oz. Frozen pineapple 1 cup Rum ➜ Combine all the ingredients in a blender. Serves 4.
1 oz. Don Q Oak Barrel Spiced Rum 1/4 oz. Beach Bonfire Cinnamon 1 oz. Bols Creme de Banana 1 oz. RIPE lemon juice 1 oz. RIPE pineapple juice splash Finest Call Simple Syrup ➜ Shake over ice and serve.
MILK
®
2 oz. Beach Whiskey Island Coconut 1 oz. American Harvest Organic Vodka 1/2 oz. Lemon juice 1/4 oz. Simple syrup ➜ Shake & strain over ice in a rocks glass. Garnish with a lemon twist.
FATHER'S DAY
®
1 oz. Light rum 11/2 oz. Pomegranate liqueur 2 oz. Pineapple juice ➜ Combine ingredients, shake & pour into an old fashioned glass. Garnish with pineapple wedge.
ORANGE COLADA COCO “43” CHI–CHI COCONUT MOJITO 11 2COCO 13 3/4CHERRY 15 oz. COCO LOPEZ REAL CREAM OF 12 2 oz. COCO LOPEZ REAL CREAM oz. COCO LOPEZ REAL CREAM 14 3 Tbls. COCO LOPEZ REAL CREAM
3 cups Strawberry juice 11/2 cups Vodka 3/4 cup Amaretto 3/4 cup Grenadine ➜ Fill large pitcher half way with ice. Add all ingredients and stir. Serves 6.
®
®
OF COCONUT
REFRESHER COCOLICIOUS CURE BAY BREEZE COLADA 16 1SUMMER 18 11/2COCONUT 19 1COCO 20 1/2BEACH cup COCO LOPEZ LOPEZ COCONUT WATER 17 1 oz. COCO LOPEZ REAL CREAM oz. COCO LOPEZ COCONUT oz. COCO LOPEZ REAL CREAM oz. COCO LOPEZ LITE
11/2 oz. Jameson 1/2 oz. Baileys 1 oz. Demerara ➜ Add ingredients in shaker. Shake. Garnish roasted marshmallows & rosemary sprig.
COCO LOCO (CRAZY COCONUT) 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT
LOVE 5 1ISLAND oz. COCO LOPEZ REAL CREAM
®
CREAM OF COCONUT
2 oz. Pineapple juice 11/2 oz. Light rum ➜ Mix in blender until smooth.
®
1 oz. Cointreau 1 oz. Blanco tequila 1 oz. Fresh lime juice 5-7 sliced Ginger coins ➜ Add ingredients in cocktail shaker. Shake & strain in iced rocks glass. Garnish lime peel or candied ginger.
4 2²⁄VOLCANO ³ parts COCO LOPEZ REAL
®
OF COCONUT
GINGER MARGARITA PINK PARROT PUNCH 9 1COCONUT oz. COCO LOPEZ COCONUT WATER 10 11/2 cups COCO LOPEZ REAL
1½ parts Vodka 1 part Cream ½ part White Cacao Liqueur ➜ Fill a shaker with ice cubes. Add ingredients. Shake & strain in martini glass.
1 oz. COCO LOPEZ® REAL
OF COCONUT
®
CREAM OF COCONUT 1 cup COCO LOPEZ® COCONUT WATER
1/4 cup Pineapple juice 1 shot Coconut rum 1 tbsp. Blue Curacao 1 shot Vodka ➜ Garnish with Pineapple wedge & maraschino cherry.
The number one source and authority on bartending, on premise & beyond.
OF COCONUT
11/4 oz. Spiced rum 3 oz. Pineapple juice Splash Cranberry juice ➜ Blend with crushed ice. Garnish with pineapple spear.
®
OF COCONUT
1/2 oz. freshly squeezed lime juice 6-8 fresh mint leaves 1 tsp. granulated sugar 2 oz. light rum 2 oz. club soda ➜ Garnish with lime wheel.
COLADA 21 1PRADO 22 oz. COCO LOPEZ REAL CREAM
1 Banana 1/2 oz. Grenadine 1/4 oz. Lime juice 6 Strawberries 1 oz. Vodka 11/2 oz. White rum ➜ Blend ingredients together and pour into highball glass. Garnish with a strawberry.
®
OF COCONUT
1/2 oz. Moscatel 1 oz. Amontillado Sherry 1/2 oz. Smith & Cross Rum 1/4 oz. Crème de banane ➜ Add ingredients to ice-filled shaker & shake. Strain in ice-filled rocks glass. Garnish nutmeg & mint sprig.
LOPEZ BLUE LAGOON COCO BERRY 26 3CALYPSO 29 tbs. COCO LOPEZ REAL CREAM 27 3/4 oz. COCO LOPEZ REAL CREAM 28 1/4 cup COCO LOPEZ REAL CREAM ®
OF COCONUT
11/2 oz. Coconut rum 3 tbs. Crushed pineapple ➜ Shake & serve over ice in a hurricane glass.
®
OF COCONUT
®
1 oz. Pineapple juice 11/2 oz. Vodka 3/4 oz. Blue curacao ➜ Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.
OF COCONUT
3/4 cups Blackberries (fresh or frozen) 1 Tbls. Sugar 1 Tbls. Elderflower Cordial or Lemon 1/2 cup Pink Gin or Cranberry Juice 1 Lime (juiced) 1/2 cup Ice (crushed) add Ice Cubes (to serve)
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All-American Lemonade 1½ OZ TITO’S HANDMADE VODKA 4 OZ LEMONADE 1 LEMON SLICE Just add Tito’s Handmade Vodka and lemonade to a glass with ice.
July S U N DAY
M O N DAY TITO'S AMERICAN SPARKLER
(FEATURED LEFT!)
GUAVA WATER 1 2TITO’S oz. TITO’S HANDMADE VODKA
11/2 oz. TITO’S HANDMADE VODKA 3 oz. Sparkling water 2 oz. Cranberry juice 5 Blueberries, garnish ➜ Add Tito’s Handmade Vodka & cranberry juice to glass with ice. Slowly pour sparkling water for a layering effect. Drop a few blueberries & enjoy. TITO’S BLOODY MARY 11/2 oz. TITO’S HANDMADE VODKA
7
3-4 oz. Bloody Mary mix ➜ Combine with ice & shake well & pour into highball glass. Garnish ideas: Celery, olives, dill pickles, pickled green beans, lemon, parsley, bacon.
TITO’S STRAWBERRY MULE
8
2 11/2TITO’Soz. MADRAS TITO’S HANDMADE VODKA
2 oz. Coconut water 1 oz. Guava juice 1 oz. Sparkling water ➜ Add Tito’s Handmade Vodka, coconut water, and guava juice to a glass with ice. Stir & top with sparkling water. Garnish with a lime slice.
9
TITO’S GARDEN PARTY 11/2 oz. TITO’S HANDMADE VODKA
1 oz. Lemon juice 3/4 oz. Simple syrup Club soda ➜ Combine Tito’s Handmade Vodka, lemon juice and syrup in a collins glass. Top with club soda. Garnish with 2 lemon wheels and sprigs of rosemary and thyme.
2 oz. Sparkling water 3/4 oz. Lavender syrup 3/4 oz. Lemon juice 10-15 Blueberries ➜ Muddle fresh blueberries in shaker. Add Vodka, lavender syrup, lemon juice, & ice. Shake & strain over fresh ice. Top with sparkling water & garnish with lemon slice & mint sprig.
2 oz. Cold brew coffee 1/2 oz. Coffee liqueur 1/2 oz. Hazelnut liqueur Splash unsweetened almond milk ➜ Shake Vodka, cold brew coffee & hazelnut & coffee liqueurs in cocktail shaker. Pour into tall glass over ice, top with almond milk, & swizzle ‘til frosty.
GIMLET CLASSIC MARTINI 21 11/2TITO’Soz. CLASSIC 22 3TITO’S TITO’S HANDMADE VODKA oz. TITO’S HANDMADE VODKA
11/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Campari 1/2 oz. Elderflower Liqueur Lemon twist ➜ Combine all ingredients in mixing glass with ice. Stir and pour into an old fashioned glass. Garnish with an orange peel.
TITO’S SMASH
3 oz. Ginger beer 1/2 oz. Fresh lime juice 1 Lime slice, garnish ➜ Add all ingredients to a Tito’s Copper Mug with ice. Stir and garnish with a lime slice.
W E D N E S DAY
3 11/2TITORITA oz. TITO’S HANDMADE VODKA
4 oz. Orange juice 1 oz. Cranberry juice ➜ Add Tito’s Handmade Vodka and orange juice to serving glass with ice. Stir, and top with cranberry. Garnish with an orange wheel.
TITO’S SONIC 11/2 oz. TITO’S HANDMADE VODKA
10
Tonic water Club soda ➜ Add Tito’s Handmade Vodka to fresh ice in glass. Top with half tonic, half soda. Garnish with a lime wedge.
TitosVodka.com F R I DAY
T H U R S DAY RASPBERRY 4 11/2TITO’S LEMONADE & TEA oz. Raspberry-infused
1/2 oz. Orange liqueur 11/2 oz. Lemon juice 1/2 oz. Simple syrup ➜ Combine all ingredients in mixing glass with ice. Shake, strain, and pour into martini glass. Garnish with lime wedge.
TITO’S HANDMADE VODKA
ALL AMERICAN 11 11/2TITO’S LEMONADE oz. TITO’S HANDMADE
4 oz. Sparkling mineral water ➜ Combine Tito’s Handmade Vodka and mineral water into cocktail glass with ice. Stir and garnish with orange and lime slices.
5 11/2MO-TITO oz. TITO’S HANDMADE VODKA
3 oz. Iced tea 3 oz. Lemonade 1 Lemon slice ➜ Add raspberry-infused Tito’s Handmade Vodka, lemonade, and tea to a collins glass over ice. Stir and garnish with a lemon slice.
INDEPENENCE DAY
TITO’S ALL-TIME FAVORITE 11/2 oz. TITO’S HANDMADE VODKA
S AT U R DAY
6
6 Leaves of mint 1 oz. Fresh squeezed lime juice 2 tsp. sugar Soda water ➜ Muddle mint leaves with lime juice and sugar in a collins glass. Fill with ice and pour in Tito’s. Top with soda and stir. Garnish with a sprig of mint.
TOAST 12 11/2TITO’Soz. TITO’S 13 HANDMADE VODKA
VODKA
4 oz. Lemonade 1 Lemon slice ➜ Just add Tito’s Handmade Vodka and lemonade to a glass with ice. Stir and garnish with a lemon slice or mint sprig.
¹⁄³ oz. Texas wildflower honey 1/4 oz. Freshly squeezed lemon juice 3 oz. Champagne or Sparkling White wine ➜ Combine Vodka, honey, and lemon juice in a shaker with ice. Shake, and strain into champagne flute. Top with champagne. Garnish with lemon twist or wheel & a strawberry.
BLOOM COSMO 14 11/2TITO’Soz. BLUEBERRY 15 11/2TITOoz.IMBIBES 16 11/2TITO’Soz. CLASSIC 17 11/2TITO’Soz. SCREWDRIVER 18 11/2TITO’Soz. GREYHOUND 19 1½SUMMERTINI 20 TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA oz. TITO’S HANDMADE VODKA
11/2 oz. TITO’S HANDMADE VODKA 1 oz. Muddle strawberries 1/2 oz. Freshly squaeezed Lime juice 2 oz. Ginger beer ➜ Muddle strawberries and fresh lime juice in a shaker. Add ice & Vodka, and shake. Pour into a chilled copper mug with ice. Top off with ginger beer.
TITO’S NEGRONI
TITO’S AMERICAN MULE 11/2 oz. TITO’S HANDMADE VODKA
T U E S DAY
2024
1 oz. Fresh lime juice 1 oz. Simple syrup OR 1 tsp. Sugar ➜ Combine all ingredients in a cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel.
1/2 oz. Triple Sec Splash cranberry juice Squeeze lime ➜ Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass. Garnish with a lime wedge.
2 oz. Sparkling water 1/2 oz. Lime juice 1/2 oz. Agave 3 slices Cucumber 2 slices Jalapeño ➜ Muddle slices into shaker tin. Add Vodka, lime juice, agave, & ice. Shake & strain in glass over ice. Garnish with a cucumber and jalapeño slice.
3 oz. Grapefruit juice ➜ Pour Tito’s Handmade Vodka over ice, fill with grapefruit juice. Garnish with a sprig of rosemary.
4 oz. Iced tea ½ oz. Lemon juice 1 Lemon slice, garnish ➜ Combine ingredients & ice in a cocktail shaker. Shake, or stir, and strain into chilled martini glass. Garnish with a lemon slice.
SIPPER MINT LEMON DROP 23 11/2TITO’Soz. TEXAS 24 11/2TITO’Soz. FRESH 25 TITO'S WATERMELON COOLER 26 TITO'S SODA LIME TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA
1/2 oz. (or less) Dry vermouth ➜ Combine ingredients and ice in a cocktail shaker. Shake, or stir, and strain into chilled martini glass. Garnish with 3 olives or lemon rind twist.
1/2 oz. Elderflower liqueur 11/2 oz. Grapefruit juice Top with club soda ➜ Combine Tito’s Handmade Vodka, elderflower liqueur, and juice in a cocktail shaker with ice. Shake well & strain over ice. Top with soda. Garnish with mint sprig.
HEAT 28 11/2TITO’Soz. SUMMER 29 11/2TITO’Soz. PASSION 30 TITO’S & TEA TITO’S HANDMADE VODKA TITO’S HANDMADE VODKA
2 oz. TITO’S HANDMADE VODKA 5 Grapes 1 Slice serrano pepper 1 Lime wedge 1 Sugar cube dash Orange bitters ➜ Muddle all ingredients in a cocktail shaker. Add ice, shake well and pour everything, including the ice, into a glass. Garnish with slice of serrano pepper and a lime wedge.
4 oz. Orange juice ➜ Add ingredients to a shaker with ice. Shake well, and pour everything into a glass. Garnish with an orange slice.
1 oz. Orange flavored liqueur 1 oz. Fresh sour mix 11/2 oz. Fresh orange juice 11/2 oz. Cranberry juice ➜ Combine all ingredients in mixing glass with ice. Shake and pour into cocktail glass. Garnish with a lemon spiral.
(FEATURED RIGHT)
3/4 oz. Triple Sec 1/4 oz. Simple syrup Fresh mint ➜ Combine all ingredients in mixing glass with ice. Shake, strain and pour into a sugar rimmed cocktail glass. Garnish with lemon wheel.
(FEATURED BELOW!)
11/4 oz. TITO’S HANDMADE VODKA 2 oz. Fresh watermelon juice 2 oz. Ginger beer 1/2 oz. Fresh lime juice ➜ Add Tito's Handmade Vodka, watermelon juice, and lime juice in a glass with ice. Stir and top with ginger beer. Garnish with a lime slice.
(FEATURED BELOW!)
27
11/2 oz. TITO’S HANDMADE VODKA 4 oz. sparkling water 1 Lime slice ➜ Just add Tito’s Handmade Vodka and sparkling water to a glass with ice and top with a squeeze of lime.
31
11/2 oz. TITO'S HANDMADE VODKA 4 oz. Freshly brewed tea 1 Lemon slice, garnish ➜ Add Tito’s Handmade Vodka, tea, and ice to a glass and top with a lemon slice.
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OLE SMOKY & BBQ ®
T H E P E R F E C T PA I R
TRY A
BLACKBERRY LEMONADE
2 oz. Ole Smoky® Blackberry Moonshine 3 oz. Lemonade
SCAN FOR
Shine Responsibl�®
©2024 Ole Smoky Distillery, LLC, Gatlinburg, TN All Rights Reserved. OLE SMOKY, OLE SMOKY TENNESSEE MOONSHINE and SHINE RESPONSIBLY are registered trademarks of Ole Smoky Distillery, LLC.
COCKTAIL RECIPES
@OLESMOKY
August S U N DAY
M O N DAY
T U E S DAY
2024 W E D N E S DAY
OleSmoky.com F R I DAY
T H U R S DAY
BLACKBERRY LEMONADE 2 oz. OLE SMOKY BLACKBERRY MOONSHINE
3 oz. Lemonade Shaken with mint leaves
PIE GINGER LIGHTNIN’ MARGARITA 1 2APPLE oz. OLE SMOKY APPLE PIE MOONSHINE 2 2 oz. OLE SMOKY WHITE LIGHTNIN’
3 oz. Ginger Ale
MOONSHINE
HUNCH PUNCH COOLER PUNCH MOONSHINE
3 oz. Lemonade 1/4 oz. Lemon Lime Soda 1/4 oz. Cranberry Juice “Shine Responsibly ” ®
MANGO HABANERO MARGARITA
11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY
3 oz. Margarita Mix 1/2 oz. Orange Juice
BLOODY MARY 4 2PICKLE oz. Juice from OLE SMOKY
SHORTCAKE 5 2STRAWBERRY oz. OLE SMOKY STRAWBERRY
3 oz. Bloody Mary Mix
OLE SMOKY MOONSHINE PICKLE SPEAR
1/2 oz. Sour Mix Top with Lemon Lime Soda
“Shine Responsibly®”
“Shine Responsibly®”
MOONSHINE PICKLES
MOONSHINE
MOONSHINE MARY 11 3/4PB&Joz. SHOT OLE SMOKY BLACKBERRY MOONSHINE12 2 oz. OLE SMOKY WHITE
3/4 oz. OLE SMOKY PEANUT BUTTER WHISKEY “Shine Responsibly ” ®
SALTY CARAMEL SOUR CARAMEL WHISKEY
3 oz. Sour Mix Top with Splash of Cola “Drink Responsibly”
PEACH LEMONADE
11/2 oz. OLE SMOKY PEACH WHISKEY 3 oz. Lemonade “Drink Responsibly”
3 oz. Ginger Beer Splash of Lime Juice
CHERRIES JUICE
3 oz. Lemon-Lime Soda Garnish with 3 Moonshine Cherries
“Shine Responsibly ” ®
“Shine Responsibly®”
TEA SANGRIA 13 2BACKYARD 14 2BLACKBERRY oz. OLE SMOKY PEACH WHISKEY oz. OLE SMOKY BLACKBERRY
3 oz. Sweet Tea
4 oz. Bloody Mary Mix
MOONSHINE
“Drink Responsibly”
OLE SMOKY MOONSHINE PICKLE SPEAR
“Drink Responsibly”
2 oz. OLE SMOKY SALTY
LIGHTNIN’ MOONSHINE
PIE MULE DIRTY SHIRLEY 6 2APPLE oz. OLE SMOKY APPLE PIE MOONSHINE 7 2 oz. OLE SMOKY MOONSHINE
“Shine Responsibly ” ®
SELTZER 18 11/2BLACKBERRY oz. OLE SMOKY
BLACKBERRY MOONSHINE
MARTINI 19 1FILTHY oz. OLE SMOKY MOONSHINE
Lime Hard Seltzer
“Shine Responsibly ” ®
PICKLE JUICE
“Shine Responsibly®”
PECAN WAKE UP CALL 25 2BUTTER 26 11/2HEAToz.WAVE oz. OLE SMOKY BUTTER OLE SMOKY MANGO PECAN MOONSHINE
4 oz. Coffee Top with Whipped Cream and Caramel Sauce “Shine Responsibly®”
HABANERO WHISKEY
“Shine Responsibly®”
CARAMEL APPLE MARTINI 8 1HOUNDOG 9 2SALTY oz. OLE SMOKY BANANA PUDDLING oz. OLE SMOKY APPLE PIE MOONSHINE10 CREAM MOONSHINE
1 oz. OLE SMOKY PEANUT BUTTER WHISKEY “Shine Responsibly ” ®
2 oz. OLE SMOKY SALTY CARAMEL WHISKEY
1/2 oz. Lemon Juice 1/2 oz. Lemon-Lime Soda “Shine Responsibly®”
LIMEADE 15 11/2CHERRY oz. OLE SMOKY HUNCH PUNCH MOONSHINE
BULLDOG 16 2TENNESSEE 17 oz. OLE SMOKY SALTY CARAMEL WHISKEY
3 oz. Red Wine of choice Splash of Orange Juice Fill with fruit pieces
3/4 oz. Lime Juice 3/4 oz. Grenadine Top with Lemon-Lime Soda
1 oz. Coffee Liqueur 1 oz. Milk or Half & Half Top with Cola
“Shine Responsibly®”
“Shine Responsibly®”
“Drink Responsibly”
BUTTER OLE FASHIONED APPLE PIE HARVEST MOON TIME MANGO HABANERO 20 1/2PEANUT 22 2SHINE 24 oz. OLE SMOKY BLENDED WHISKEY 21 2 oz. OLE SMOKY APPLE oz. OLE SMOKY WHITE LIGHTNIN’ 23 BLOODY MARY 11/2 oz. OLE SMOKY MANGO HABANERO
1 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE OLE SMOKY MOONSHINE PICKLE SPEAR
3
3/4 oz. Lime Juice 1/4 oz. Simple Syrup 1 oz. Triple Sec
“Shine Responsibly®”
“Shine Responsibly®”
11/2 oz. OLE SMOKY HUNCH
S AT U R DAY
11/2 oz. OLE SMOKY PEANUT BUTTER WHISKEY 4 dashes bitters “Drink Responsibly”
COOLER 27 2WATERMELON oz. OLE SMOKY SALTY WATERMELON WHISKEY
2 oz. Pineapple Juice 1/2 oz. Lemon Lime Soda 1/4 oz. Grenadine (Optional)
11/2 oz. Sour Mix 1 oz. Cranberry Juice 1/4 oz. Lemon-Lime Soda
“Drink Responsibly”
“Drink Responsibly”
PIE MOONSHINE
3 oz. Ginger Ale Top with Cranberry Juice “Shine Responsibly®”
LEMONADE 28 2STRAWBERRY oz. OLE SMOKY STRAWBERRY MOONSHINE
3 oz. Fresh Lemonade “Shine Responsibly®”
The number one source and authority on bartending, on premise & beyond. PHOTOS BY NICK BUMGARDNER
MOONSHINE
WHISKEY
11/2. oz. Lemonade 1 oz. Orange Juice 1/2 oz. Lemon-Lime Soda
3 oz. Bloody Mary Mix Splash of Hot Sauce (Optional)
“Shine Responsibly®”
“Drink Responsibly”
MARGARITA FROZEN BUSHWACKER 29 11/2SALTYoz. WATERMELON 31 OLE SMOKY SALTY WATERMELON 30 1 oz. OLE SMOKY MOUNTAIN JAVA WHISKEY
1/2 oz. Triple Sec 2 oz. Margarita Mix “Drink Responsibly”
MOONSHINE
11/2 oz. OLE SMOKY SALTY CARAMEL WHISKEY 1/2 oz. Cream of Coconut 1/2 oz. Milk Blended with ice “Shine Responsibly®”
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September S U N DAY BLOOD ORANGE Z
W E D N E S DAY
Dark beer (chilled) ➜ Pour Mozart Cream Chocolate in a tumbler glass and fill up with chilled dark beer.
CHOCOLATE LIQUEUR
11/2 oz. Vodka 1 oz. Coffee liqueur 1 oz. Heavy cream ➜ Pour all ingredients into a shaker filled with ice. Lightly stir or shake until combined and cold. Pour into a glass filled with ice. Garnish with whipped cream and a sprinkle LABOR DAY of pumpkin pie spice.
CHOCOLATE MANHATTAN CHOCOLATE MARTINI COOKIE COCOA 4 1DARK 5 11/2MEXICAN 6 2CARAMEL oz. MOZART DARK CHOCOLATE oz. MOZART CHOCOLATE CREAM oz. MOZART WHITE CHOCOLATE LIQUEUR 7
LIQUEUR
1 oz. Fresh espresso 1 oz. Whipped cream vodka 1 pinch Salt ➜ Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Strain into a coupe glass Garnish with shaved chocolate & Enjoy!
1 oz. Coffee liqueur ➜ In a shot glass, pour in the coffee liqueur, pumpkin spice liqueur & serve!
1 oz. Crème de menthe ½ oz. Cream 2½ oz. Vanilla milk ➜ Mix all ingredients with ice cubes in a cocktail shaker. Shake and strain into a coupe glass. Garnish with a mint leaf and chocolate syrup.
1 oz. Vanilla vodka ½ oz. Espresso ➜ Shake & strain. Garnish with grated nutmeg.
1/2 cup Heavy cream 2 tbsp. Pumpkin puree 1 scoop Vanilla ice cream 1 cup Milk 1/2 tbsp. Dulce de leche 1 tsp. pumpkin spice ➜ Blend heavy cream, milk, pumpkin puree, pumpkin spice, ice cream, dulce de leche and Mozart liqueur in a blender until smooth. Pour in a serving glass.
3 cups Chocolate ice cream Crushed graham cracker crumbs Chocolate syrup Mini marshmallows ➜ In a blender, combine the chocolate ice cream with the Mozart liqueur & blend until smooth. Pour in glasses, top with marshmallows, & brown with a torch. Garnish with graham cracker & serve!
1 oz. Irish whiskey Hot brewed coffee Whipped cream ➜ Combine Mozart Chocolate Cream Liqueur & Irish Whiskey in a mug. Add brewed coffee, stopping about a half inch from the rim of the mug, & top with whipped cream.
CREDIT: @GLUTENFREEANDMOREMAG
CREDIT: LIFESTLYEBYANJU
CREDIT: @GLUTENFREEANDMOREMAG
CREDIT: GARNISH GIRL
22
CHOCOLATE PUMPKIN PIE MARTINI 4 oz. MOZART CHOC. PUMPKIN SPICE LIQUEUR 4 oz. Vodka 1 tsp. pure vanilla extract 2 oz. Dark rum ¼ cup heavy cream 2 tbsp. Half & half Maple syrup 2 graham crackers 2 cinnamon sticks ¾ tsp. pumpkin pie spice, divided ➜ Rim glasses with syrup & cracker crumbs. In a shaker, add ice, Mozart, vodka, rum, half & half, vanilla, & 1/2 tsp. pumpkin pie spice. Shake then pour in glasses. Dust with pumpkin pie spice. Add cinnamon stick. CREDIT: GLUTEN FREE AND MORE MAGAZINE
29
3/4 oz. Licor 43 1/2 oz. Half & half 1/4 oz. Vodka 1/2 oz. Graham cracker infused mezcal ➜ Rim glass with chocolate syrup & crushed up graham cracker. Combine all in a shaker with ice. Shake & strain into coupe. Garnish with a marshmallow & brulee. CREDIT: @GASTRONOMCOCKTAILS
2 oz. Rye whiskey 1 oz. Sweet vermouth 2 dashes Angostura bitters 1 Maraschino cherry for garnish ➜ Fill a pint glass with ice. Add Mozart Dark Chocolate, rye, vermouth, and bitters. Stir well. Strain into a chilled coupe and garnish with maraschino cherry.
LIQUEUR
1 oz. Crème de cacao 1 oz. Vodka ¹/8 tsp. Cinnamon 1 pinch (¹/16 tsp.) Cayenne ➜ Shake with ice and fine-strain into a coupe. Garnish with a chili pepper.
4 oz. Milk of choice 1 oz. Caramel syrup Whipped cream and salted caramel for garnish ➜ Heat the milk and caramel syrup. Pour into a coffee mug. Add Mozart White Chocolate Liqueur and stir well. Top with whipped cream and salted caramel.
CREDIT: GARNISH GIRL
1 oz. MOZART CHOCOLATE CREAM LIQUEUR 1 oz. Peanut butter ½ oz. Sugar syrup Scoop of ice ➜ Blend. Serve in a Rocks Glass. Top with crushed Snickers and/or Snickers bar.
1 oz. Vodka 1 oz. Espresso Garnish with three coffee beans CREDIT: MOODY COCKTAILS
LIQUEUR
11/2 oz. Coffee Liqueur 11/2 oz. Irish cream 2 oz. Heavy whipping cream 1 tbsp. cocoa powder for dusting ➜ Add all ingredients, other than cocoa powder, to a cocktail shaker with ice and shake. Strain into a martini glass and dust cocoa powder on top.
PUMPKIN SPICE S’MORES MILKSHAKES CAFFÈ MOCHA CARDAMOM PUMPKIN SPIKED LATTE CHOCOLATE CREAM MARTINI ESPRESSO MARTINI 15 2BOOZY 16 4BOOZY 20 2CHOCOLATE CHOCOLATE SMOOTHIE oz. MOZART CHOCOLATE CREAM LIQUEUR 17 1 oz. MOZART CHOCOLATE CREAM LIQUEUR 18 1 oz. MOZART PUMPKIN SPICE LIQUEUR 19 4 oz. MOZART CHOCOLATE CREAM oz. MOZART CHOCOLATE COFFEE LIQUEUR 21 oz. MOZART PUMPKIN SPICE LIQUEUR
Makes 2 4 oz. MOZART DARK CHOCOLATE LIQUEUR 2 oz. Orange liqueur 2 oz. Vodka Orange peel twists, for garnish ➜ Fill a cocktail shaker with ice. Add the Mozart Dark Chocolate Liqueur, orange liqueur, and vodka. Shake for 30 seconds. Pour into two martini glasses. Garnish with orange peel twist and enjoy.
S’MORES COCKTAIL 11/2 oz. MOZART CHOCOLATE CREAM LIQUEUR
MozartChocolateLiqueur.com F R I DAY S AT U R DAY
T H U R S DAY
EXPRESS CHOCOLATE GRASSHOPPER PUMPKIN VANILLA MARTINI SPICE ESPRESSO COCKTAIL TIRAMISU MARTINI 8 2PUMPKIN 11 11/2PUMPKIN 12 2SNICKERS 14 MARTINI oz. MOZART PUMPKIN SPICE LIQUEUR 9 1 oz. MOZART WHITE CHOCOLATE LIQUEUR 10 2 oz. MOZART PUMPKIN SPICE oz. MOZART PUMPKIN SPICE LIQUEUR 13 11/2 oz. MOZART DARK CHOCOLATE oz. MOZART PUMPKIN SPICE LIQUEUR
1 oz. MOZART PUMPKIN SPICE LIQUEUR 1 oz. Bourbon ½ oz. Gingerbread syrup ½ oz. Sugar syrup ➜ Shake & Strain into a Coup glass with a Cinnamon Sugar Rim.
CHOCOLATE ORANGE MARTINI
T U E S DAY
CHOCOLATE STOUT PUMPKIN SPICE WHITE RUSSIAN COFFEE MARTINI 1 1DARK 3 1COFFEE oz. MOZART DARK CHOCOLATE LIQUEUR 2 11/2 oz. MOZART PUMPKIN SPICE oz. MOZART COFFEE CHOCOLATE
2 oz. MOZART PUMPKIN SPICE LIQUEUR 2 oz. Cointreau ½ oz. Grenadine Top Soda Water ➜ Shake & Strain. Serve in a Highball glass. Garnish with a Blood Orange Wedge.
GINGERBREAD MARTINI
M O N DAY
2024
COCOA-KISSED PUMPKIN PATCH 2 oz. MOZART CHOCOLATE PUMPKIN SPICE LIQUEUR
23
1 oz. Maple Whiskey Whipped cream Orange sugar for the rim Cinnamon ➜ In a cocktail shaker, add ice, & mix the pumpkin spice liqueur with the maple whiskey. Shake well & serve in a martini glass rimmed with orange sugar. Top with whipped cream & cinnamon. CREDIT: @HOUSTON5OCLOCK
DARK CHOCOLATE MARGARITA ½ cup MOZART DARK CHOCOLATE LIQUEUR
24 Makes 2
4 tbsp. Coarse sugar 2 tsp. Cocoa powder ½ tsp. Cayenne pepper 6 oz. Blanco tequila ½ cup Heavy cream ½ cup Chocolate syrup ¹⁄³ cup Orange liqueur 1 tsp. ground cinnamon ➜ Rim glasses with syrup then sugar, cocoa powder & pepper. Combine 1/2 cup chocolate syrup, Mozart, tequila, cream, orange liqueur, & cinnamon in a shaker with ice. Shake & pour in glasses.
DARK CHOCOLATE OLD FASHIONED
25
1 oz. MOZART DARK CHOCOLATE LIQUEUR 4 oz. Bourbon or whiskey Chocolate syrup Cocoa powder 2 pieces Orange peel Maraschino cherries ➜ Dip rim of glasses in syrup then in cocoa powder. Combine whiskey & Mozart Liqueur in glasses with a large ice cube. Garnish with orange peel and cherries.
2 tbsp. Pumpkin purée 1 cup Whole milk 1/4 tsp Cardamom 1/4 tsp Cinnamon 2 tbsp. Brown sugar Double shot espresso ➜ Brew espresso & set aside. Use a frother to mix the pumpkin, milk, cardamom, cinnamon, & sugar together until well combined. Pour milk mixture over espresso then add Mozart Liqueur. Mix well & top with whipped cream. CREDIT: KNEADTHERECIPE MOZART CHOCOLATE CREAM ICED COFFEE 2 oz. MOZART CHOCOLATE CREAM
26
2 oz. vodka 2 oz. heavy cream Chocolate syrup Whipped cream Chocolate curl or shaved chocolate ➜ Drizzle chocolate syrup into two martini glasses & chill. Fill a cocktail shaker with ice. Add Mozart Chocolate, vodka, & heavy cream. Shake for 30 seconds. Strain into martini glasses. Top with whipped cream & chocolate.
2 oz. Vodka 1 shot Espresso 4 tbsp. Heavy cream, divided Chocolate covered espresso beans ➜ Fill cocktail shaker with ice. Add Mozart Liqueur, vodka, 1 tbsp. heavy cream, espresso & shake. Put the remaining heavy cream in a jar & shake until thickened. Gently pour on top. Top with chocolate covered espresso beans.
CREDIT: @GLUTENFREEANDMOREMAG
CREDIT: GLUTEN FREE AND MORE MAGAZINE
PUMPKIN SPICE LATTE 3 tbsp. MOZART PUMPKIN SPICE LIQUEUR
SPICE MARTINI 27 2PUMPKIN oz. MOZART PUMPKIN SPICE LIQUEUR 28
1 cup cold brew coffee 2 tbsp. chocolate syrup ¹⁄3 plus ¼ cup half and half, divided ➜ Combine ¹⁄3 cup half & half with chocolate syrup. Whisk with a frother until thick & foamy. Fill glass with ice. Add cold brew, ¼ cup half & half, & Mozart. Stir to combine. Pour over the ice & top with foam.
½ cup Coffee ½ tsp. Pure vanilla extract 1 cup Milk 1 tbsp. Maple syrup ¼ tsp. Pumpkin pie spice Whipped cream ➜ In a saucepan, combine coffee, milk, maple syrup, vanilla, & pumpkin pie spice. Whisk over low heat. Take off heat & add Mozart Liqueur. Pour into mug & top with whipped cream, pumpkin pie spice, & cinnamon stick.
CREDIT: GLUTEN FREE AND MORE MAGAZINE
CREDIT: GLUTEN FREE AND MORE MAGAZINE
2 oz. Milk 11/2 oz. Heavy cream 1/2 tsp. Pumpkin spice 1 tbsp. Pumpkin puree 11/2 oz. Vodka 1 tbsp. Maple syrup 2 tbsp. Whipped cream Caramel syrup ➜ Dip rim of glass in caramel syrup & set aside. In a cocktail shaker, combine the milk, heavy cream, pumpkin spice, pumpkin puree, vodka & Mozart. Add ice cubes & shake until chilled. Strain chilled mixture into glass.
30
MOZART PUMPKIN CHEESECAKE SHOT 3 oz. MOZART CHOCOLATE PUMPKIN SPICE LIQUEUR
1 oz. Maple syrup 6 tsps. Yogurt Cookie crumbles, chopped roasted pumpkin seeds, ground nutmeg ➜ Mix all the ingredients with ice in a cocktail shaker & strain into a small glass. Garnish the rim with chopped roasted pumpkin seeds & cookie crumbles. Sprinkle ground nutmeg on top!
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@licor43usa | buylicor43.com ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL PRODUCT OF SPAIN. PRODUCED BY DZ LICORS S.L. 2024 ZAMORA COMPANY USA, DALLAS, TEXAS.
October S U N DAY
M O N DAY
T U E S DAY RASPBERRY GIMLET
SAIL AWAY
LADY 6 ¾OAXACAN oz. LICOR 43 ORIGINAL
1½ oz. Mezcal San Cosme 1 oz. Lemon juice ➜ Shake and strain into a coupe.
7 ¾JAVAoz. THELICORHOT43 ORIGINAL
W E D N E S DAY
SHARK 1 ¾BABYoz. LICOR 43 ORIGINAL
¾ oz. LICOR 43 ORIGINAL 2 oz. Martin Miller’s Gin ¾ oz. Lime juice ¼ oz. Simple syrup 3 Raspberries muddled ➜ Shake and double strain into a coupe. Garnish with 3 raspberries on a skewer.
1 oz. LICOR 43 HORCHATA 1½ oz. Martin Miller’s Gin 1 oz. Pear nectar ½ oz. Domaine de Canton Ginger Liqueur ➜ Shake and strain over fresh ice. Garnish with pear slices and fresh cinnamon.
2024
SPICY MARGARITA MOCHA DELIGHT 2 ½PINEAPPLE 3 11/2HAZELNUT oz. LICOR 43 ORIGINAL oz. LICOR 43 CHOCOLATE
1½ oz. Martin Miller’s Gin 1 oz. Lime juice ¾ oz. Blue Curacao ¼ oz. Green Chartreuse 8 Leaves of Mint ➜ Blend and serve in a Collins glass with a mint sprig.
8 ½OLDoz.43LICOR 43 ORIGINAL
¾ oz. Zucca amaro 1 bar spoon Honey ¾ oz. Mezcal San Cosme 2 oz. Espresso 1 vile Chipotle tincture 1 Orange peel ➜ Put honey with hot espresso and whisk till melted. Put rest of ingredients into tin with lots of ice and shake till chilled. Double strain into glass and enjoy.
BuyLicor43.com F R I DAY
T H U R S DAY
1½ oz. Blanco Tequila 1 oz. Pineapple juice ¼ oz. Agave 1 slice of Jalapeño Rim glass with Tajin ➜ Rim glass with tajin.
EXPRESS 9 ½ISLAND oz. LICOR 43 ORIGINAL
2 oz. Yellow Rose Premium American Whiskey 2 dashes Orange Bitters 2 dashes Angostura Bitters ➜ Stir and garnish with an Orange twist.
BY TAYLOR LAX; @THE.COCKTAIL.BANDIT
PEACHATA 4 1¼SMOKED oz. LICOR 43 HORCHATA
5
BLISS 11 11/2CHOCOLATE oz. LICOR 43 CHOCOLATE
12
1 oz. Espresso 1/2 oz. Frangelico ➜ Shake vigorously. Strain into a short rocks glass with ice. BY LEONARD MADISON; @FORTPOURS
SMASHED 10 ¾BERRY oz. LICOR 43 ORIGINAL
1½ oz. Espresso 1 oz. Fernet Branca ½ oz. Coconut Cream 5 drops Tiki Bitters ➜ Add all ingredients into tin and shake with ice. Strain over a 2x2 ice cube into a rocks glass. Garnish with orange slice and cinnamon.
1½ oz. Reposado Tequila ¾ oz. Lemon juice ½ oz. Simple syrup 3 muddled Blackberries ➜ Shake and double strain into a rocks glass. Garnish with a blackberry skewered on a lemon wheel.
BY ELISSA DUNN; @THE.BADASS.BARTENDER
BREAK THE HEATWAVE
ESPRESSO 433 13 1“ESPRESSO MARTINI” oz. LICOR 43 ORIGINAL
1½ oz. LICOR 43 ORIGINAL ¾ oz. Lemon juice 1½ oz. Club Soda ¼ oz. Ginger Liqueur 2 oz. Cold Brew Coffee ½ oz. Mandarin orange juice ➜ Combine ingredients except Soda and Coffee, shake and strain into iced glass. Add Soda, stir. Float Coffee. Garnish with Lemon Peel.
14 1THEoz.NUTS LICOR 43 ORIGINAL
1¾ oz. Espresso 1 oz. Vodka ➜ Shake and strain into a martini glass.
BY LAUREN PELLECHIA; @ELVISSIPS
LEMON CHEESECAKE
2 oz. Peach juice 1½ oz. Ilegal Mezcal Reposado ½ oz. Lemon juice ➜ Add a sprig of Rosemary into the tin. Shake and strain over fresh ice. Garnish with a peach and Rosemary sprig.
1 oz. Don Papa Rum 2 scoops Vanilla ice cream 2 Oreo Cookies 1/2 Banana ➜ Blend. Pour the drink into the glass. Garnish with whipped cream and shaved chocolate. BY LEONARD MADISON; @FORTPOURS
43 43 SANGRIA 16 1MINIBEER shot LICOR 43 ORIGINAL topped with 17 1 oz. LICOR 43 ORIGINAL
APPLE HORCHATA 18 CANDY 1½ oz. LICOR 43 HORCHATA
19
SEASON 25 1½PSL oz.HORCHATA LICOR 43 HORCHATA
26
1 oz. LICOR 43 ORIGINAL 1½ oz. Pineapple juice 4-5 Ice cubes for the shaker additional ice for glass Frosting + Sprinkles
chilled heavy cream (LICOR 43 HORCHATA is an excellent substitute for Heavy Cream)
2 oz. Cabernet 2 oz. Sauvignon Blanc 2 oz. Pineapple juice ➜ Hard shake and pour into a wine glass. Garnish with Mint Sprig and cut up Orange, Lemon, and Lime.
2 oz. Apple Cider 1½ oz. Teremana Reposado ½ oz. Lemon juice ➜ Shake and strain into a Collins Glass. Garnish with Caramel rim and peanut shavings and a dehydrated apple.
BY GERARDO DE ANDA; @GERADANDA
20 1¾PORNoz.STAR LICOR 43 ORIGINAL
CARAJILLO MEDITERRANEAN BREEZE 21 1SHAKEN part / 1¾ oz. LICOR 43 ORIGINAL 22 3/4 oz. LICOR 43 HORCHATA
APPLE SHAKE 43 23 1½CLOUDY oz. LICOR 43 HORCHATA
43 24 1BATIDA oz. LICOR 43 ORIGINAL
27 1THE⁄ oz.PINKLICORPANTHER 43 ORIGINAL
PIE 28 ¾HOToz.APPLE LICOR 43 ORIGINAL
& SCREAMS 30 1½COOKIES oz. LICOR 43 HORCHATA
31
3/4 oz. LICOR 43 ORIGINAL 11/4 oz. Villa Massa Limoncello 1 oz. Lemon juice 3/4 oz. Sugar syrup 1 oz. Cream Lemon zest ➜ Pour all ingredients into a shaker. Shake well and filter the mixture. Pour into a glass and garnish with lemon zest. Serve in a classic champagne glass. THE HOT TODDY
CAKE 15 1½BIRTHDAY oz. LICOR 43 HORCHATA
Nuts to crush (Pistachio, walnuts, cashews and almonds) 2 oz. Coffee ➜ Tablespoon of nut mix. Shake and double strain into a collins with a nut mix rim over ice and garnish with Manchego Cheese, Fresh Apricots.
S AT U R DAY
1 oz. LICOR 43 ORIGINAL 2 oz. Hot water 1½ oz. Yellow Rose American Whiskey ½ oz. Lemon juice ➜ Garnish with a cinnamon stick, lemon wheel, and star of anise.
1 oz. Vodka ¾ oz. Passion Fruit liqueur ¾ oz. Lemon juice ➜ Shake ingredients for at least 10 sec. and pour (without ice cubes) into a martini glass. Garnish with half a passion fruit. Optional: for a creamy topping you use one egg white during shaking.
13
⁄ oz. Grenadine 2 2⁄3 oz. Cold milk Ice cubes ➜ Fill your glass with ice cubes. Shake all the ingredients in a shaker with ice. Strain the liquid from the shaker into a highball glass and enjoy. 23
1 hot Espresso or cold brew Ice cubes ➜ Pour Licor 43 in a cocktail shaker. Add a hot espresso and some ice cubes. Shake it and strain into a glass full of ice.
3/4 oz. Villa Massa Limoncello Frappe ice Lemon peel ➜ Fill a small glass with crushed ice. Stir Ingredients. Decorate with lemon peel.
CUP SHOT 29 1REESE’S oz. LICOR 43 CHOCOLATE
5 oz. Apple juice 1 Cinnamon stick ➜ Heat the apple juice with the cinnamon stick and stir the Licor 43 Original into the warmed mixture. Remove the cinnamon stick and pour into your coffee glass. Garnish with whipped cream and a sprinkle of cinnamon to finish.
1 oz. Skrewball Peanut Butter Whiskey ➜ Shake 4-6 times. Strain into a shot glass. BY LEONARD MADISON; @FORTPOURS
1½ oz. Apple juice 1½ oz. Coconut Milk ➜ Shake and serve over ice.
1½ oz. Yellow Rose Rye Whiskey 1 oz. Unsweetened Coconut Milk ½ oz. Lime juice ➜ Shake and strain. Serve on crushed ice. Garnish with grated nutmeg and dehydrated Lime Wheel.
1½ oz. Reposado Tequila 1 oz. Coconut milk ¼ oz. Lemon juice ¼ oz. Cinnamon simple syrup 1½ oz. Pumpkin puree ➜ Shake and Double strain. Serve over fresh ice. Garnish with a cinnamon stick and star of anise.
11/2 oz. Vodka 2 oz. Coconut Milk ½ oz. Creme de Cacao ➜ Shake and serve over fresh ice. Garnish with Oreo Crust and extra gummy worms.
HALLOWEEN
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MADE ONE WAY
01 THE RIGHT WAY FROM
THE BEGINNING
10
NEV ER COMPR OMISE. DR INK R ESPONSI BLY. W i ld Turkey ® Kentucky Strai ght Bourbon W hi skey. 50.5% alc./vol. ( 101 Proof). ©20 23 C a m pa r i Am er i c a , N ew Yor k , N Y.
November
WILD TURKEY BARTENDER MAGAZINE AD FINAL.indd 2
S U N DAY
M O N DAY
T U E S DAY
2024 W E D N E S DAY
11/21/23 2:28 P
WildTurkeyBourbon.com F R I DAY
T H U R S DAY
101 BOLD FASHIONED 2 parts WILD TURKEY® 101 BOURBON
1 2MANHATTAN parts WILD TURKEY 101 RYE
1/4 part simple syrup 2 dashes bitters ➜ Add Wild Turkey® 101 Bourbon and syrup to a mixing glass with ice. Add two dashes of bitters and stir together. Pour over ice into a rocks glass and garnish with orange peel. HOT TODDY 3 1/2MINTpartsJULEP WILD TURKEY 101 BOURBON 4 8 parts WILD TURKEY BOURBON
BOULEVARDIER
1/4 oz. WILD TURKEY® 101 BOURBON 1 oz. Campari® 1 oz. Sweet vermouth Garnish: Cherry ➜ Add all liquid ingredients into mixing glass. Stir, and strain over ice into rocks glass. Garnish with a cherry.
®
2
1 oz. Sweet red vermouth dash of Bitters ➜ Add all ingredients to a mixing glass with ice and stir. Strain into a chilled coupe glass and garnish with a cherry.
SOUR PAPER PLANE MULE 5 2WHISKEY 6 1/2WOLFpartsTICKET 8 2KENTUCKY 9 oz. WILD TURKEY 101 BOURBON WILD TURKEY 101 BOURBON 7 3/4 part WILD TURKEY 101 BOURBON oz. WILD TURKEY 101 BOURBON
®
®
1/2 oz. Simple syrup 12 Mint leaves ➜ Add mint leaves to silver julep cup or double rocks glass and muddle. Fill the glass with crushed ice and pour in remaining ingredients. Lightly mix and garnish with mint sprig.
16 parts Hot water 3 parts Honey 3 parts fresh squeezed Lemon juice ➜ Combine all ingredients into a heat resistant batch vessel (kettle/pot). Garnish individual servings with lemon.
DAYLIGHT SAVING TIME ENDS
PINK DERBY
S AT U R DAY
®
3/4 oz. Fresh lemon juice 1/2 oz. Simple syrup 1/2 oz. Egg white (optional) Garnish: bitters ➜ Add Wild Turkey® 101 Bourbon, lemon juice, simple syrup and egg white to shaker and “dry shake” without ice to emulsify. Then add ice and shake again. Strain into coupe glass and top off with dash of bitters.
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1/2 part Simple syrup 1/2 part Peach liqueur 3/4 part fresh squeezed Lemon juice dash of bitters ➜ Combine all ingredients in shaker with ice. Shake, and strain over ice into rocks glass. Garnish with lemon peel.
3/4 part fresh squeezed Lemon juice 3/4 part Amaro Averna® 3/4 part Aperol® ➜ Add all ingredients to shaker with ice. Shake, and strain into rocks glass. Garnish with lemon wheel.
1/2 oz. Lime juice, freshly squeezed Ginger beer Garnish: Mint sprig ➜ Add Wild Turkey® 101 bourbonand lime juice into a highball glass and stir. Top with ginger beer and garnish with mint sprigs.
DERBY ELDERFLOWER 101 BOLD TEA ANGELIC BEEHIVE WILD TURKEY & GINGER 10 2BROWN 12 11/2KENTUCKY parts WILD TURKEY 101 BOURBON 11 FASHIONED oz. WILD TURKEY 101 BOURBON 13 1 oz. WILD TURKEY 101 BOURBON 14 11/2 oz. WILD TURKEY 101 BOURBON 15 11/2 oz. WILD TURKEY 101 BOURBON 16 2 parts WILD TURKEY 101 BOURBON
2 parts WILD TURKEY® 101 BOURBON 3 parts Kiwi-Watermelon-Lime juice* 1 tsp. Honey *Kiwi-Watermelon-Lime juice 2 kiwis (peeled), 1 cup chopped watermelon, 2 large limes peeled & pitted, Juice the ingredients above. ➜ Add all ingredients to a cocktail shaker. Pour over ice into a lowball glass.
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1 part fresh squeezed Grapefruit juice 1 part fresh squeezed Lime juice ½ part Honey ➜ Add all ingredients to shaker with ice. Shake, and strain into a coupe glass.
®
1 part Elderflower liqueur 2 dashes Bitters Garnish: Lemon peel ➜ Add all ingredients to shaker with ice. Shake, and strain into rocks glass. Garnish with lemon wheel.
3/4 oz. Simple syrup 3/4 oz. American Honey 1 oz. Lemon juice 2 oz. Unsweetened Iced Tea 3 dashes peach bitters ➜ Add all ingredients to shaker with ice. Shake, and strain into a highball glass.
®
®
1/2 oz. White Creme de Cacao 2 oz. Half & Half dash Grenadine ➜ Shake with ice. Serve on the rocks or strain into cocktail glass.
2 oz. Grapefruit juice 3/4 oz. Honey ➜ Shake well and serve on the rocks.
®
Gingerale ➜ In a tall glass with ice, fill with ginger ale.
VETERANS DAY
WILD TURKEY DELIGHT 1 oz. WILD TURKEY® 101 BOURBON
17
KENTUCKY COCKTAIL
CRUSH WILD SOUR THANKSGIVING FEAST TURKEY SHOOT W.T. FIZZ 24 1WILDoz. WILDGENTTURKEY 101 BOURBON 25 11/2TURKEY oz. WILD TURKEY 101 BOURBON 26 11/2 oz. WILD TURKEY 101 BOURBON 27 11/2 oz. WILD TURKEY 101 BOURBON 28 11/4 oz. WILD TURKEY 101 BOURBON 29 2 oz. WILD TURKEY 101 BOURBON 30
1/4 oz. Sweet Vermouth 1/4 oz. Creme de Menthe 1/2 oz. Lemon Juice ➜ Shake with ice and serve on the rocks.
1 part WILD TURKEY® 101 BOURBON 1 part Pineapple juice ➜ Shake with ice and serve on the rocks or strain into a cocktail glass.
TURKEY MILK PUNCH 11/2 oz. WILD TURKEY® 101 BOURBON
DIZZY LIZZY FLORIDA PUNCH HOT APPLE COBBLER GOBBLER 18 11/4WILDoz.PRESBYTERIAIN WILD TURKEY 101 BOURBON 19 11/2 oz. WILD TURKEY 101 BOURBON 20 2 oz. WILD TURKEY 101 BOURBON 21 11/2 oz. WILD TURKEY 101 BOURBON 22 11/2 oz. WILD TURKEY 101 BOURBON 23
3 oz. Milk 1 tsp. Superfine Sugar dash Vanilla extract ➜ In a cocktail shaker with ice, shake well. Strain into rocks glass and sprinkle grated nutmeg on top.
®
1/2 oz. Peppermint Schnapps 2 scoops Vanilla Ice Cream ➜ Blend with a little cracked ice at medium speed until it's smooth. Pour into brandy snifter.
®
2 oz. Ginger Ale 2 oz. Soda Water ➜ Stir together in a highball glass with ice cubes. Twist lemon peel over drink and drop in.
®
11/2 oz. Sherry dash Lemon Juice Club Soda ➜ In a tall glass with ice, fill with club soda.
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2 oz. Pineapple juice 1/2 tsp. Sugar ➜ In a tall glass with ice, fill with club soda.
Hot Apple Cider ➜ Fill with hot apple cider. Garnish with a cinnamon stick.
Orange juice dash Grenadine ➜ In a tall glass with ice, fill with orange juice.
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4 oz. Orange juice splash Club Soda ➜ Serve in a tall glass over crushed ice.
11/2 oz. Orange juice 11/2 oz. Sweetended Lemon mix ➜ Shake with ice and serve on the rocks.
dash Angostura bitters 1/2 oz. Lemon Juice 1 tsp. Sugar Cranberry Juice ➜ In a shaker, shake all ingredients but cranberry juice. Strain into rocks glass filled with ice. Top with cranberry juice.
Anisette ➜ In a pony glass, float anisette on top. Serve as a shot.
®
Club Soda ➜ In a highball glass filled with ice, fill with club soda. Add a squeeze of fresh lemon, lime, or orange. Garnish with a slice of the same fruit.
THANKSGIVING
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Sleigh all day, rum all night. Spice up the holidays with
Goslings Rum
21 years of age and over. Enjoy responsibly. Goslings Rum. Product of Bermuda. 44% Alc./Vol. (88 Proof). 2023 Imported by Castle Brands, Pearl River, NY.
December S U N DAY DARK ‘N STORMY
®
RUMTINI 1 1ESPRESSO oz. GOSLINGS BLACK SEAL RUM
2 oz. GOSLINGS BLACK SEAL RUM 6 oz. GOSLINGS GINGER BEER Lime wedge ➜ Into a tall glass filled with ice, pour the ginger beer and float the rum on top. Stir (until it looks like a storm cloud). Optional garnish: Lime wedge.
PUMPKIN SPICE DARK ‘N STORMY® 1½ oz. GOSLINGS BLACK SEAL RUM
MOJITO RUM SWIZZLE 2 1½BLACKoz. BEAUTY 3 2BERMUDA GOSLINGS BLACK SEAL RUM oz. GOSLINGS BLACK SEAL RUM
1 oz. Coffee Liqueur 1 oz. Espresso ½ oz. Simple syrup ➜ Pour all ingredients into a cocktail shaker, shake with ice, strain over fresh ice. Garnish with coffee Beans.
½ oz. Simple syrup 3-4 Fresh mint leaves 2-3 Fresh blackberries Juice of half a lime 2-3 oz. Soda water ➜ Muddle the first 4 ingredients. Add the rum and shake over ice. Strain over fresh ice and top with soda water to taste.
goslingsrum.com F R I DAY
T H U R S DAY
S AT U R DAY
PUMPKIN PUNCH GOSLINGS 4 1½PB BREEZE 5 2PORT-SIDE 6 2BLOODY oz. GOSLINGS BLACK SEAL RUM oz. GOSLINGS SPIRITED SEAS RUM oz. GOSLINGS BLACK SEAL RUM
2 oz. Orange juice 2 oz. Pineapple juice Dash grenadine Dash Angostura Bitters ➜ Shake and pour over ice. Garnish with a half slice of orange, stick of pineapple and maraschino cherry.
1 oz. Fresh Grapefruit Juice ¾ oz. Raspberry Syrup ½ oz. Cinzano Sweet Vermouth ½ oz. Fresh Lime Juice ➜ Combine all ingredients and shake with ice. Strain into a chilled coupe. Garnish: Edible gold dusted Luxardo cherry.
1/2 oz. pumpkin spice syrup 1/2 oz. cream of coconut 1/4 oz. lime juice 1 oz. orange juice 1 oz. pineapple juice ➜ Shake all ingredients, strain over fresh ice and garnish with the pineapple leaf and dehydrated lime wheel.
7
6 oz. Tomato juice 1 tsp. HP Sauce 1 tsp. Horseradish 1 tsp. Lemon juice Dash hot sauce Celery salt Black pepper ➜ Shake all ingredients and pour into a tall rocks glass rimmed with celery salt. Garnish with lemon slice and celery stalk.
1½ oz. Amaretto 1½ oz. Fresh sour mix (combine equal parts of simple syrup, lemon & lime juice) Cinnamon sugar ➜ Shake all ingredients over ice and strain into a martini glass rimmed with cinnamon sugar.
1 oz. Fresh Lemon Juice ½ oz. Pomegranate Syrup Top with GOSLINGS STORMY GINGER BEER ➜ Shake the first three ingredients with ice. Strain over fresh ice in a Collins glass, and top with Goslings Stormy Ginger Beer to taste. Garnish with a lemon twist and pomegranate seeds.
1 oz. Irish cream 6 oz. Strongly brewed French roast coffee Freshly whipped heavy cream ➜ First, add the Irish cream to the bottom of a heat proof glass, then add the rum. Pour in the coffee and top with whipped cream. Garnish with a sprinkle of cinnamon sugar.
1 oz. Monin Cinnamon Syrup 1 oz. Fresh lime juice 1 oz. Pineapple juice Sprinkle of cinnamon 1 Fresh mint sprig ➜ Build in a Boston Shaker with ice. Shake vigorously and strain over fresh ice in a rocks glass.
½ oz. Amaretto 1½ oz. Pineapple Juice ½ oz. Fresh Lime Juice 1 Dash Liquid Alchemist Coconut Syrup ➜ Combine all ingredients and shake with ice. Strain over fresh ice in a rocks glass. Garnish: Dried Pineapple Cup
6 oz. Coconut Water ➜ Into a tall glass filled with ice, pour the coconut water and float the rum on top. Optional garnishes: lime wheels and coconut shavings.
½ oz. Molasses Syrup 4 oz. Cold Brew Coffee 2 oz. Hand Whipped Hazelnut Cream ➜ Stir to combine in a Collins glass. Top with hand whipped cream. Regular whipped cream may be substituted if hazelnut whipped cream is not available. Garnish: Grated Nutmeg.
1 oz. Sweet vermouth 1 oz. Aperol ➜ Stir over ice and strain into a rocks glass over fresh ice. Garnish with an orange slice.
3 oz. Mulled cider, chilled Splash Orange liqueur Splash Orange juice Orange wedge Orange twist Cinnamon sugar ➜ Rim martini glass into the cinnamon sugar. In a cocktail shaker, combine all remaining ingredients over ice and shake well. Strain into the rimmed martini glass and garnish with an orange twist.
¾ oz. Limoncello ¾ oz. Fresh Lemon Juice ½ oz. Hot Honey Syrup 2 oz. Ginger Ale ➜ Combine all ingredients except ginger ale and shake with ice. Add ginger ale to mixture and strain over fresh ice in a Collins glass. Garnish: Candied Ginger, Lemon Wheel, Mint Sprig.
¾ oz. Fresh Lemon juice 1 oz. Falernum or Simple Syrup 1 bar spoon Hot Pepper Jam 1 Egg white ➜ In a shaker combine the ingredients over ice, shake well. Strain into rocks glass over fresh ice, garnish with a lemon wheel.
OLD RUM
½ oz. Pimento or Allspice Dram ½ oz. Spiced cider syrup 4 Dashes Orange bitters ➜ Stir, strain and pour over a large ice cube and grate fresh cinnamon on top. Garnish with a dehydrated orange wheel, cinnamon stick and star anise.
OF APPROVAL HOLIDAY BURNT ORANGE HOT CHOCOLATE SUNBEAM BANANA OLD FASHIONED RYE N GOSLING 22 1½SEA oz.BIRDGOSLINGS SPIRITED SEAS RUM 23 2SEAL 24 25 27 28 EGG NOG 1 oz. GOSLINGS BLACK SEAL RUM 1½ oz. GOSLINGS BLACK SEAL RUM 26 2 oz. BANANA INFUSED GOSLINGS 1 oz. GOSLINGS BLACK SEAL RUM oz. GOSLINGS BLACK SEAL RUM
1½ oz. GOSLINGS BLACK SEAL RUM ¾ oz. Fresh Lime juice ½ oz. Ginger Syrup ➜ Combine all ingredients in a shaker with ice, shake and strain into a martini glass. Garnish with a lime wheel.
OLD RUM MANHATTAN 2 oz. GOSLINGS FAMILY RESERVE OLD RUM
W E D N E S DAY
AFTER DARK RUMGRONI CIDER MARTINI LIPS TROPICAL STORM SOUR WINTRY SPICED OLD FASHIONED 15 1½BERMUDA 17 3ORANGE 18 1½SEAL’Doz. GOSLINGS 21 oz. GOSLINGS BLACK SEAL RUM 16 1 oz. GOSLINGS BLACK SEAL RUM oz. GOSLINGS BLACK SEAL RUM BLACK SEAL RUM 19 1½ oz. GOSLINGS BLACK SEAL RUM 20 1½ oz. GOSLINGS FAMILY RESERVE
2 oz. GOSLINGS BLACK SEAL RUM 6 oz. GOSLINGS PEACH GINGER BEER ➜ Into a tall glass filled with ice, pour the ginger beer and float the rum on top. Garnish with lemon and peach slices and a sprig of mint.
GINGER DAIQUIRI
T U E S DAY
DONNA GINGER COLLINS BERMUDA COFFEE TROPIC TIME OUT COCO SEAL 8 1½THE oz.BELLAGOSLINGS 9 1POMEGRANATE 12 1½SEA oz.SPRAY 14 BLACK SEAL RUM ½ oz. GOSLINGS BLACK SEAL RUM 10 1½ oz. GOSLINGS BLACK SEAL RUM 11 2 oz. GOSLINGS BLACK SEAL RUM GOSLINGS BLACK SEAL RUM 13 2 oz. GOSLINGS BLACK SEAL RUM
1 oz. Pumpkin Spice Syrup ½ oz. Lime juice 3½ oz. GOSLINGS STORMY GINGER BEER ➜ Pour all ingredients except rum over ice in a tall collins glass. Top with Black Seal Rum and give a gentle stir.
PEACH DARK ‘N STORMY®
M O N DAY
2024
29
¾ oz. Sweet vermouth 4 dashes Angostura Bitters ➜ Stir over ice and strain into chilled coupe glass and garnish with a Maraschino cherry.
¾ oz. Campari 1½ oz. Pineapple juice ½ oz. Lime juice ½ oz. Coconut syrup 1 pinch Salt ➜ Add all ingredients to a shaker. Shake then strain over an ice sphere. Garnish with cherries and pineapple fronds. ISLE OF GEORGE 1½ oz. GOSLINGS BLACK SEAL RUM
30
¾ oz. Benedictine ½ oz. Fresh Lime Juice 2 dashes Angostura Bitters 1 dash Absinthe ➜ Place all ingredients in shaker tin with ice cubes and shake vigorously. Strain into a chilled coupette glass.
4 oz. Egg Nog 1 Cinnamon Stick ➜ Pour all ingredients into glass over ice, stir with cinnamon stick. Garnish: Fresh grated nutmeg.
OLD BERMUDIAN 3/4 oz. GOSLINGS FAMILY RESERVE OLD RUM
1 oz. Triple sec 6 oz. Rich hot chocolate Whipped cream Orange peel twist ➜ Into a heat proof mug of hot chocolate, add the rum and triple sec. Top with whipped cream and an orange peel garnish.
31
¼ oz. Del Maguey Vida Mezcal ½ oz. Espresso ¼ oz. Caramel Syrup Pinch of ground cinnamon ➜ Shake and strain into a Nick and Nora Glass. Garnish with espresso beans.
BLACK SEAL RUM
¼ oz. Demerara Syrup 3 dashes Angostura Cacao Bitters ➜ Stir all the ingredients over ice and serve over a large chunk of ice in a rocks glass, garnish with a dried banana chip.
1 oz. Canadian Rye Whisky ¼ oz. Amaretto 3 oz. Pineapple Juice 4-5 slices Jalapeño 5-6 dashes Rose Water ➜ Shake and double strain over 1 large cube. Garnish with Pineapple Fronds and dried Rose Buds.
CHRISTMAS
1/4 oz. fresh Lime juice 1/4 oz. Honey syrup 2 dashes Angostura Bitters 2 stems of Fresh Mint ➜ In a Boston shaker, shake all the Rum, lime juice, honey syrup and mint. Double strain into a chilled flute. Top with Champagne. NEW YEAR'S EVE
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2024 CALENDAR ISSUE
BARTENDER® Magazine 26
Shaking into
2024 with
CHRISTINE KIM PHOTO BY ASHLEY HEARN
A
native of Silver Spring, Maryland, Christine Kim was first initiated into restaurant life while attending the University of Maryland at Baltimore County, but it was only in 2011, with a move to the District and her first bartending gig where she embarked on what would ultimately become a lifelong love affair with the unique interplay between alcohol and hospitality. A gifted copy of Dale DeGroff ’s seminal Craft of the Cocktail yielded Kim’s earliest forays into the realm of craft cocktailing, but it was her affinity for high-volume, high-intensity nightlife that eventually led her to join the opening crew at Farmers, Fishers, Bakers, and then at Chef Michael Schlow’s inaugural DC hotspot, 14th Street’s Tico. As a driving member of Tico’s much-celebrated bar team, Kim graduated to opening and developing bar programs at Schlow’s successive restaurants The Riggsby, Conosci, and Casolare, where she continued
to hone not only her deft hand with a shaker tin, but also the effusively warm and inviting personality with which she continues to welcome her guests every night from behind the bar. In 2016, Kim reunited with her former colleagues from Farmers, Fishers, Bakers to undertake a new project—the now massively-acclaimed and industrydarling Service Bar at the mouth of the historic U Street Corridor. As Lead Bartender and Partner at Service Bar, Kim continues to develop her own mastery of the craft. Her passion for the industry extends well beyond her nights behind the stick, with a tireless itinerary of brand and event work, seminars, and connecting with the community outside of home. On the rare evening that one might catch her on a night out on her own time, she’s liable to be found drinking Champagne and on the verge of breaking out into uncontrollable dance or karaoke.
In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible. The goal is to award one scholarship per year. Each student selected will be awarded $5,000 payable over four years. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001. TO APPLY OR DONATE: Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to: The Bartenders’ Foundation™ P.O. Box 651, Short Hills, NJ 07078
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Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application. ®
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