Bartender Magazine's 2014 cocktail calendar

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DAILY COCKTAIL CALENDAR AND RECIPE GUIDE

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BARTENDER MAGAZINE 2014 ®

®

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SUBSCRIBE NOW to BARTENDER® MAGAZINE and get a Free T-Shirt! Call 1-800-46-DRINK. Vol. 95, No.3 - 2014 BARTENDER® Calendar - Founder: Raymond P. Foley; Publisher/Editor: Jaclyn Wilson Foley; Executive Assistant to the Publisher/Editor: Katie Kresge; Art Director: Doug Swenson, Art Seventy, Inc.; Executive Secretaries: Anne Loffredo, Debbie Snader: Food Consultants: Alfred Mayer, Thomas Jannarone; Humor Editor: Hymie Lipshitz; Advertising Director: Jackie Foley (732)449-4499; Fax: (732)974-8289; bartender.com; e-mail: barmag@aol.com; Facebook: Bartender Magazine, Twitter: twitter.com/barmag; Pinterest: pinterest.com/bartendermag; Blog:bartendermagazine.wordpress.com; Tumblr: barmag.tumblr.com; Instagram: bartendermagazine, Marketing Asistant: Chrissy Epp; Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 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 letters received by us. All letters 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 Corp.: Bartender Foundation, BARTENDER“Hall of Fame”®, 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 Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 157, Spring Lake, NJ 07762. Copyright 2013/2014, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

Cover Artist: Kaitlyn Harris Check out the 2014 Calendar online at bartender.com. For additional copies of the 2014 calendar, mail $7.00 to: BARTENDER Magazine, Dept. Cal, P.O. Box 157, Spring Lake, NJ 07762–Printed in USA

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JANUARY 2014 opalnera.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

1

2

NERA HOLIDAY 750 ml.

2 qts.

1 qt.

1/2 cup 1 each

OPAL NERA cranberry juice orange juice lemon juice O'BUCA sliced lemon 1 oz. OPAL NERA and orange 3 oz. orange juice 1 ltr. club soda 3 oz. white wine Combine OPAL NERA, Pour into tall glass over cranberry, orange, and ice. lemon juices. Chill. When serving pour into bowl.

Add soda. Float slices.

5

6

2 oz. OPAL NERA 1 oz. OPAL NERA 1 oz. OPAL NERA splash fresh lemon 6 oz. cappuccino club soda juice Fill with ice. Garnish with Add OPAL NERA to a steamy ice cubes lemon peel. Serve in a mug of cappuccino. Top Blend until frozen. Serve tall glass on the rocks. with nutmeg. in cocktail glass. Garnish with lemon peel.

12 OREO

13 VOLCANO

1 oz. OPAL NERA 1 1/2 oz. OPAL NERA 1 oz. Kahlua 1/2 oz. 151-proof rum 1/4 oz. heavy cream Mix. Serve on the rocks. Mix. Serve up.

8 OPAL NERA & COLA

FROZEN OPAL

OPAL ROYALE

OPAL SAPPHIRE

7

14 ECLIPSE

1 1/2 oz. OPAL NERA cream Float cream. Serve up.

2 oz. OPAL NERA top off with cola splash lemon juice Pour ingredients into a tall glass over ice. Garnish with lemon wheel and mint leaves.

OPAL CAFFE

ROMAN CANDLE

1 1/4 oz. OPAL NERA 3 oz. milk grenadine Shake. Serve in a tall glass. Float grenadine.

15

16

1 1/2 oz. OPAL NERA 3/4 cup hot coffee TEXAS TEA Add OPAL NERA to a cup 1 oz. OPAL NERA of hot black espresso or 1 oz. Licor 43 regular coffee. Top with Mix. Serve on the rocks sweetened whipped cream or straight up. and dash of nutmeg.

Garnish with cinnamon sticks.

IRISH ITALIAN

1 oz. OPAL NERA 1 oz. Irish cream Mix. Serve on the rocks or straight up.

20 OPAL FIZZ 1 1/4 oz. OPAL NERA dry champagne In a rocks glass with ice.

Fill with dry champagne.

26 OPAL NERA AND COLA

27 BLACK GOLD

21 CHIMNEY SWEEP 1 1/4 oz. OPAL NERA 3 oz. egg nog Mix. Serve in a cup.

OPAL DRAM 2 oz. OPAL NERA 1 oz. OPAL NERA top off with cola 1 oz. OPAL NERA 1 oz. Tuaca splash lemon juice 1 oz. Drambuie Serve straight up in a tulip Serve on the rocks.

Pour ingredients into glass. a tall glass over ice.

Garnish with lemon wheel and mint leaves.

4 SICILIAN MARTINI

BLACK TIE

1 oz. OPAL NERA 2 oz. Kahlua Serve on the rocks.

1/2 tsp. OPAL NERA 2 oz. vodka Stir with ice and strain.

Garnish with lemon peel.

Serve on the rocks.

10 SICILIAN MARTINI

(For Two) 1 oz. OPAL NERA 5 oz. Magellan Gin Twist of lemon if desired.

Serves 2.

11 UFO

1/2 oz. OPAL NERA 1 oz. white creme de cacao Mix. Serve on the rocks.

17

18

24

25

OPAL ALESSANDRO BLACK FROST Equal Parts: 1 oz. OPAL NERA OPAL NERA Fill wine glass with shaved white creme ice and mound top. Add de cacao OPAL NERA. Serve with heavy cream short straws.

Shake. Strain and serve in a chilled stem glass.

Garnish with nutmeg.

Willie’s Day

22

23 "8" BALL

BLACK WIDOW 1 oz. OPAL NERA 1 oz. Jagermeister Serve on the rocks.

28

SATURDAY

3

9

Full Moon

19

FRIDAY

1 1/4 oz. OPAL NERA hot coffee Irish cream Serve in a champagne glass or mug. Float Irish cream.

29

NERA-NAC 1/4 oz. OPAL NERA 1 1/4 oz. cognac 1 1/4 oz. cream Shake with ice. Serve up.

30

MOTOR OIL 1 1/4 oz. OPAL NERA Served up with a twist of lemon.

31 BLACK PHOENIX

BLACK JAZZ 2 oz. OPAL NERA 1 oz. vodka Pour over crushed ice.

Garnish with lemon wedge.

2 oz. OPAL NERA 1 oz. Rhum Barbancourt Fill a chilled shot glass White with chilled OPAL NERA. splash fresh lemon juice Serve over ice. Garnish with mint leaves and a lemon peel.

BLACK MAGIC

Isla’s Day

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Satisfies both purists and perfectionists.

Crafted with the same care as Patrón tequilas, Patrón Citrónge is a fresh, all-natural orange liqueur that enhances the flavor of premium cocktails.

simply perfect. patronspirits.com The perfect way to enjoy Patrón is responsibly. © 2012 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.

FEBRUARY 2014 patronspirits.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SWEET DARKNESS

1/2 oz. PATRÓN CITRÓNGE 1/2 oz. Pyrat XO Reserve Rum 2 oz. Patrón XO Cafe Dark Cocoa Shake with ice. Strain into a sugar-rimmed martini glass.

ELYSIUM

2

1/2 oz. PATRÓN CITRÓNGE 3/4 oz. Patrón Reposado 3/4 oz. orange port Add all ingredients into a pint glass. Gently swirl until blended. Pour into classic cocktail glass.

Garnish with candied orange peel twist.

9

FLOR DE JEREZ

3

1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Añejo 1/4 oz. dry vermouth 1/2 oz. semi-dry sherry 2 dashes bitters In a mixing glass combine all ingredients with ice. Stir well. Strain into rocks glass.

Garnish with flamed orange peel.

CITRÓNGE CAFE CREAM

4 LOVE DOCTOR 5

GINGER MARGARITA

1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver fresh ginger dash bitters 1 lime (juiced) 2 tbsp. honey Muddle lime juice and fresh ginger in a mixing glass.

Add remaining ingredients.

Fill with ice and doublestrain into a chilled glass.

Garnish with lime wedge.

1 oz. PATRÓN CITRÓNGE 1 oz. elderflower liqueur 1/2 oz. red passion liqueur 1 oz. fresh squeezed lemon juice Shake ingredients over ice.

Strain into a cold sugar rimmed martini glass.

Garnish with lemon twist.

11

12

10

1 oz. PATRÓN CITRÓNGE 1/2 oz. Patrón XO Cafe 1 1/2 oz. PATRÓN 1/2 oz. white creme CITRÓNGE de cacao tonic water Fill a highball glass with ice 1/2 oz. half and half cocoa powder and PATRÓN CITRÓNGE. Fill with tonic. Garnish with Rim a glass with cocoa. Fill glass with ice. Pour all orange slice. ingredients. Garnish with lemon twist.

C&T

CITRÓNGE COSMO

1 1/2 oz. PATRÓN CITRÓNGE 1 oz. cranberry juice 1 lime squeeze 1 lemon squeeze Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with orange twist.

16

UP IN FLAMES

17

3/4 oz. PATRÓN CITRÓNGE 3/4 oz. PATRÓN 1 1/2 oz. Patrón Silver CITRÓNGE 3/4 oz. fresh lime juice 2 oz. Patrón Silver 1/2 oz. simple syrup 1 oz. lime juice 1/8 tsp. Arbole chile 2 oz. fresh lemon sour 1/8 tsp. salt cucumber slices Combine ingredients in ice cilantro filled mixing glass. Shake until well-blended. Strain In a mixing glass, muddle cucumber cilantro, Arbol chile, salt, into ice-filled goblet. Garnish slices, and lime juice. Add ice. Combine with lime wedge. rest of ingredients. Shake gently Ray & Jackie’s 29th Anniversary

PATRON MELON FIZZ

and serve. Garnish with cucumber slice.

President’s Day

23 MARGARITA 24 3/4 oz. PATRÓN

1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Silver 1 oz. watermelon schnapps 3 oz. energy drink champagne In a mixing tin half-filled with ice, combine Patrón Silver, PATRÓN CITRÓNGE, and watermelon schnapps.

Chill. Strain into champagne glass. Add energy drink and champagne. Garnish with cherry.

TRADEWINDS

18

THE CRYSTAL

1 oz. PATRÓN CITRÓNGE 1/2 oz. lime juice 1 1/2 oz. pomegranate juice Shake well with ice. Strain into a rocks glass. Garnish with chili flakes.

PRICKLY AGAVE

19

1 1/2 oz. pomegranate juice

Add ingredients into a shaker. Shake well with ice. Strain into chilled martini glass. Garnish with strawberry and jalapeno.

25 POLSKA POLITANO

1/2 oz. PATRÓN CITRÓNGE CITRÓNGE 1 1/2 oz. Patrón Silver 1 1/2 oz. Patrón 1/2 oz. mango-flavored Reposado rum 2 oz. fresh cherry 1 oz. prickly pear juice puree 1 oz. simple syrup 1 1/2 oz. fresh sweet and 1 oz. fresh lime juice sour mix Combine ingredients in an Shake all ingredients with ice filled mixing glass. Shake ice. Serve straight up or on and strain into chilled glass. the rocks. Garnish with a Garnish with lime wheel. lemon wheel and mint sprig.

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STRAWBERRIES FUEGO

1/2 oz. PATRÓN 1 oz. PATRÓN CITRÓNGE CITRÓNGE 1 1/2 oz. Patrón Reposado Vodka infused with burnt 1 1/2 oz.2 Ultimat muddled orange strawberries 1 oz. East India sherry 1/2 jalapeno 1/2 oz. Italian sweet 1 tsp. red peppers vermouth 1/2 squeezed lime dash orange bitters dash ginger liqueur

Combine all ingredients in a mixing glass filled with ice.

Stir until well chilled. Strain into chilled cocktail glass.

Garnish with orange twist.

6

CITRÓNGE SPARK

1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1 1/2 oz. fresh sweet and sour mix Combine ingredients in a cocktail shaker with ice.

Shake and serve straight up or on the rocks. Salted rim optional. Garnish with a lime wedge.

7

8

1 oz. PATRÓN 1 1/4 oz. PATRÓN SILVER BELLS CITRÓNGE CITRÓNGE 1/2 oz. PATRÓN 1 oz. dry sparkling 2 1/2 oz. sweet and CITRÓNGE wine sour mix 1 oz. Patrón Silver 1 oz. pomegranate cola 1 1/2 oz. lime juice juice Combine PATRÓN CITRÓNGE splash orange bitters splash dry sparkling and sweet and sour mix in Pour PATRÓN CITRÓNGE white wine a mixing glass with ice.

Combine all ingredients in with bitters into shaker over Shake vigorously. Strain ice. Shake and strain into flute. a coupe glass. into glass with ice. Top Top off with dry sparkling wine with cola. Garnish with and pomegranate juice. Garnish lemon squeeze. with orange twist.

Chester’s Day

Lincoln’s Birthday

PRIMO MARGARITA

ORANGE TEA

1

SKINNY MARGARITA

SWEET ORANGE

1/4 oz. PATRÓN CITRÓNGE 1/2 oz. Pyrat XO Reserve Rum 1/2 oz. cognac 1 oz. fresh sweet and sour mix Rim glass with superfine sugar. Shake all ingredients with ice. Strain and serve over ice. Garnish with lemon twist.

20 1 oz. PATRÓN

RED HOOD

PATRÓN GRAPEFRUIT

14 WATERMELON 15 SPICE

3/4 oz. PATRÓN CITRÓNGE 1/4 oz. PATRÓN 1 1/2 oz. Patrón CITRÓNGE Reposado 1 oz. Patrón Silver 3/4 oz. fresh lime juice fresh grapefruit juice 1/4 oz. agave syrup splash club soda 2 drops yucateca Pour Patrón Silver and (hot sauce) PATRÓN CITRÓNGE over ice.

Fill with grapefruit juice. Add 4 chunks watermelon a mixing glass, muddle watermelon splash of club soda. Garnish In with 2 drops yucateca. Combine the with lime and lemon slices. rest of the ingredients and ice. Shake and strain into chilled martini glass.

Garnish with watermelon cubes.

Full Moon Valentine’s Day

PATRÓN SILVER SQUEEZE

21

1/4 oz. PATRÓN CITRÓNGE CITRÓNGE 2 oz. Patrón Reposado 1 1/2 oz. Patrón Silver 3/4 oz. raspberry puree 1/2 oz. Hpnotiq 3/4 oz. fresh lime juice 1 oz. fresh sweet and 1/2 oz. amber agave sour mix nectar 1 oz. white cranberry 1/2 oz. pomegranate juice juice Shake ingredients with ice.

In a mixing glass build Strain and serve straight up ingredients. Shake and strain or on the rocks. Garnish by into rocks glass. Garnish floating 4-5 blueberries on with lime wedge. surface.

26 PINEAPPLE MARTINI

3/4 oz. PATRÓN CITRÓNGE 2 oz. Ultimat Vodka 3/4 oz. lime juice 1 bar spoon raspberry preserves Combine all ingredients in a cocktail shaker with ice.

Shake vigorously. Strain into chilled coupe or martini glass.

Garnish with lemon twist.

13

PATRÓN SANGRITA TINI

22

1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Reposado 1/2 oz. pomegranate syrup 1 each lime & lemon squeeze 1/4 oz. simple syrup Combine ingredients in mixing glass with ice. Shake vigorously and strain into martini glass. Garnish with berries or orange slice.

PATRÓN 27 PERFECT 28 MARGARITA

1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1 oz. lime juice 1 oz. pineapple juice dash agave syrup black pepper Combine all ingredients in mixing glass with ice.

Mix and double-strain into martini glass. Garnish with pineapple wedge.

1/2 oz. PATRÓN CITRÓNGE 1 12 oz. Patrón Silver 1/4 oz. orange juice juice 1/2 lime sweet and sour mix Combine ingredients in mixing glass with ice. Shake well. Strain and serve in a martini glass. Garnish with lime wheel.

PATRÓN STINGER

1 1/4 oz. PATRÓN CITRÓNGE 1 1/4 oz. Patrón Silver Build in rocks glass.

The Number One Source & Authority on Bartending and On-Premise

MARCH 2014 agwabuzz.com

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

AMAZON BLOODY MARY

2 oz. AGWA 3 drops tabasco sauce tomato juice, Bite the Lime Wedge followed to taste by a chilled 1½ oz. AGWA 1 lemon, juiced shot. salt, to taste ½ tsp. Worcestershire sauce Shake with ice and strain into glass over ice. A wedge of lime may be added.

BOLIVIAN KISS

2

3 AGWA FRESCA

AGWA BOMB

2 oz. AGWA 1 oz. AGWA Over Ice with lemon Dropped into energy drink. wedge and Cucumber slices, topped with soda.

9

4 GREEN GOBLIN

1 oz. AGWA splash Midori squeeze of lime Shaken over ice.

10

5 BOLIVIAN MULE

2 oz. AGWA de Bolivia Over Ice with Ginger Beer and lime wedges.

11

BOLIVIAN MOJITO

2 oz. AGWA And bottle of cola mixed over ice with a lemon slice.

A twist on the favorite replacing the rum with 1 ½ oz. AGWA

PIRANHA

1 ½ oz. AGWA 1 oz. Dark Rum lime juice apple juice Shake over ice, strain into martini glass. Layer over pineapple foam, garnish with an apple slice and a pineapple leaf.

RAIN FOREST

18

THE GREEN ANGEL

THUNDERBOLT

13 AGWA LEMON DROP MARTINI

2 oz. AGWA de Bolivia Served Caipirinha style: 1 oz. Citron flavored Take a whole lime, place in vodka a high ball glass, top with lemon sugar sugar, and muddle. Add ice Shake all the ingredients then 1 ½ oz. AGWA de over ice and strain into Bolivia. Shake or Stir. chilled martini glass.

Garnish with lime twist.

COCARITA

1 oz. AGWA 1 oz. Tequila 1 oz. fresh lime juice 2 tsp. Agave Syrup Shake all the ingredients over ice and strain into a chilled martini glass. Garnish with a mint sprig.

7

2 oz. AGWA de Bolivia 2 oz. AGWA Over ice with bitter lemon Over ice with Lemonade and lime wedges. and a lime wedge.

12

8 BALL COCARANA

6

8 LIGHTENING

2 oz. AGWA tonic Served with 3 lime wedges.

14 AGWA KAZI

2 oz. AGWA de Bolivia 1 oz. Roses Lime Juice Shake with ice and strain into a tall martini glass. Then rimmed with lime juice and rolled in lime powder. Twist & float ½ round thin slice of lime on top.

1

15 CHAMPAGNE CHARLIE 1 oz. AGWA de Bolivia ½ oz. Gin Elderflower Liqueur citrus juice caster sugar egg white Champagne

Katharine’s Day

16

BOLIVIAN RHAPSODY

2 oz. AGWA ½ oz. fresh lime 1 tsp. raspberry jam 1 tsp. vanilla sugar dash cardamom bitters 1tsp. chocolate syrup Muddle lime, sugar, jam & syrup, top with crushed ice in collins glass. Add Agwa and bitters and stir.

Top with crushed ice and garnish with lime zest.

17

AGWA MANZANA SMASH 2 oz.

1 oz.

6 6

THE GREEN LANTERN

AGWA de Bolivia 1 oz. AGWA pressed apple juice 1 oz. Midori lime wedges 6 pieces of lime apple wedges 2 spoons of (Granny Smith) brown sugar gomme syrup 12-15 mint leaves Muddle (gomme, lime, 3 Top with apple juice. Muddle apple wedges). Add remaining and stir. ingredients, Shake, Dirty Pour.

Full Moon

23 30

COCANO

24 31

1 oz. AGWA de Bolivia Coca Leaf Liqueur Muddle some brown 1 ½ oz. vodka sugar with three lime wedges. Add 2 oz. AGWA ¾ oz. Lychee Puree ½ oz. fresh grapefruit juice Add soda to fill and garnish ½ oz. fresh honeydew juice with a lime wedge. Serve dash grapefruit bitters in a tall glass.

Shake all the ingredients with ice. Double strain into a chilled cocktail glass. Garnish with flamed orange peel.

THE PREDATOR

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1 oz.

8 ½ oz.

1 oz.

1 oz.

AGWA basil leaves Limoncello Martin Miller’s Gin pure apple juice vanilla sugar

In a chilled boston glass place 7 basil leaves. Fill with cubed ice. Drizzle the Limoncello and stir. Strain off limoncello, add other 3 liquids and stir to taste.

Rim the martini glass with lime wedge, sprinkle vanilla sugar on outside only. Strain boston contents into glass and serve.

25 SAY HELLO TO MY LITTLE FRIEND

19

26 DUBLIN KISS

1 oz. AGWA de Bolivia 1 oz. AGWA 1 oz. Gin 2 oz. Irish Cream ¾ oz. lemon juice Liqueur ¾ oz. agave Mix over ice and add a dash grapefruit bitters splash of milk.

Double strain in collins glass, top with soda and garnish with orange peel.

LIQUID ENVY 1 oz. ½ oz.

1 oz. ½ oz.

2 oz.

20

AGWA Midori vodka lime juice pressed apple juice ½ oz. gomme syrup 1 Kiwi

Scoop flesh of 1 kiwi into a boston glass. Add gomme and muddle into a puree, add all liquids and shake with cubed ice. Double strain into a chilled martini glass. Use ½ a hollowed kiwi as a boat and float in the drink. Add ½ oz. of AGWA to the boat. Garnish with a lime wedge and a skinless wheel.

AGWA KADABRA

SEOUL 21 AGWA 22 2 oz. AGWA

AGWA de Bolivia lime Squeezed Midori Elderflower Cordial bar spoon cinnamon sugar 6 basil leaves Muddle melon, basil and cinnamon. Add remaining ingredients, shake and double strain.

1 oz. vanilla vodka 1 oz. lime juice 1/2 oz. almond syrup 1 spoon lime jam Pour all the ingredients in the boston glass and shake hard. Pour the content in a martini glass with a fine strainer and spray orange blossom water around the glass. Orange twist to garnish the drink.

28

29

1 ½ oz.

1 ½ oz. ½ oz.

First Day of Spring

27 PURPLE RAINFOREST 1 oz. AGWA 2 oz. cranberry juice splash lemon juice Mix and serve on the rocks.

THE SWAMP THING

1 oz. AGWA de Bolivia 1 oz. Vanilla Vodka Fill reminder of glass with pineapple juice. Rim the glass with brown sugar.

PISCO SOUR

2 oz. AGWA de Bolivia ½ oz. Pisco 1 oz. lemon juice simple syrup (lemon is the key in all of these drinks, balances out the lime)

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Our Slim Cocktails Come On Tap Enjoy Slim Lizzy

NAKED

From the Tap or

DRESSED

With Your Favorite Ingredients

Straight Up

Signature

Premium

No Tap Available? Slim Lizzy Also Comes In A 8 oz. Can!

WINE BASED 5% ABV

APRIL 2014 slimlizzys.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

1

THURSDAY

2

FRIDAY

3

SATURDAY

4

DIZZY LIZZY LIZZTINI

LIZZY TEAYLOR

2 ½ oz. SLIM LIZZY’S 2 oz. SLIM LIZZY’S COSMO COSMO 4 oz. Iced tea ½ oz. dry vermouth Pour into a tall glass with Mix, strain into chilled martini glass. No garnish. ice. Garnish with a lemon peel.

LIZZY’S COCONUT MARGARITA

6

7

8 FIZZY LIZZY

2 oz. SLIM LIZZY’S SLIM SHADY 2 oz. SLIM LIZZY’S MARGARITA MARGARITA 2 oz. SLIM LIZZY’S ½ oz. Coco Lopez 3 oz. champagne COSMO Real cream of 3 oz. cola coconut Serve in a champagne 2 oz. orange juice Serve in a tall glass with a glass. Garnish with a cherry. slice of lime.

Blend with crushed ice.

Serve in a margarita glass.

Garnish with orange.

STRAWBERRY GINGER

13

14

1 oz. SLIM LIZZY’S LIZZY’S ARNOLD MARGARITA 1 oz. fresh strawberries 2 oz. SLIM LIZZY’S 1 oz. sweet and sour mix COSMO 1 oz. Ginger liqueur 1 ½ oz. Lemonade 2 Strawberries 1 ½ oz. unsweetened (hulled & sliced) iced tea Shake ingredients and Serve in a tall glass with strain over ice into a ice. Garnish with a lemon. highball glass. Garnish with strawberries and candied ginger.

VERY BERRY COOLER

20

Muddle all berries and Agave Nectar. Shake remaining ingredients with muddled berries, serve in a highball with ice.

Garnish with lemon twist.

27

28

3 oz. SLIM LIZZY’S COSMO 1 oz. Sparkling Wine FRISKY MARTY 1 orange wedge 2 oz. SLIM LIZZY’S 2 fresh blueberries MARGARITA Muddle orange wedge 3 oz. tonic ½ lime and blueberries, add SLIM LIZZY’S COSMO, Serve in a tall glass with shake with ice and strain lime garnish. into a martini glass. Top with sparking wine and garnish with lime twist.

bartender.com

11

2 oz. SLIM LIZZY’S LIZZY’S BAY BREEZE SLIM SUMMER COSMO 2 oz. SLIM LIZZY’S 2 oz. SLIM LIZZY’S 1 oz. Pineapple Juice MARGARITA COSMO 1 oz. Coco Lopez Real 1 oz. cranberry juice 1 oz. pineapple juice cream of 1 oz. grapefruit juice 1 oz. cranberry coconut Serve on the rocks, garnish Shake with ice. Serve in a Blend with crushed ice. margarita glass. with a lime.

Garnish with a cherry.

16 BLUE LIZZY

Full Moon

17 RED HOT LIZZY

3 oz. SLIM LIZZY’S COSMO ¼ oz. Tabasco Serve as a shot.

22 CRAN-APPLE 23 COSMO

LIZZARD

1 oz. SLIM LIZZY’S COSMO 1 oz. Midori Serve as a shot.

3 oz. SLIM LIZZY’S SLIM LIZZY’S COSMO SLAMMER 1 oz. Apple juice ½ oz. Cranberry juice 1 oz. SLIM LIZZY’S 1 lime wedge COSMO squeezed & 1 oz. Sprite discard Serve as a shot.

Shake ingredients with ice and strain into a Martini glass.

Lime twist for garnish.

29 SLIM LIZZY GIDDY COCKTAIL

24

2 oz. SLIM LIZZY’S COSMO 1 oz. Gin ½ oz. Agave Nectar ½ oz. fresh lime juice 2 cucumber slices ½ oz. club soda

Muddle Agave Nectar, lime juice and cucumber slices. Add SLIM LIZZY’S COSMO & gin.

Shake and serve on the rocks.

Top with club soda, garnish with 3 cucumber slices.

12

WATERMELON LIMEADE

2 oz. SLIM LIZZY’S MARGARITA 1 oz. Silver Tequila ½ oz.Agave Nectar 2 lime wedges squeeze & discard 3 watermelon cubes

Muddle Agave Nectar, watermelon & lime wedge. Add SLIM LIZZY’S MARGARITA & Silver Tequila.

Shake and strain over ice into a highball glass. Garnish with a watermelon wedge and fresh lime wheel.

CHERRY 18 BLACK 19 SPRITZER

JUST 45

2 oz. SLIM LIZZY’S MARGARITA Serve over ice in a rocks glass. Just 45 Calories!

Howard’s Day

Easter Sunday

BLUEBERRRY COSMO

10

LIZZY CHI CHI

3 oz. SLIM LIZZY’S 2 oz. SLIM LIZZY MARGARITA MARGARITA ½ oz. Blue Curacao 3 oz. cranberry juice Serve in a tall glass with Shake with ice. Serve in a ice, lime wedge garnish. chilled martini glass.

21

3 oz. SLIM LIZZY’S COSMO ½ oz. Fresh lemon juice ½ oz. Agave Nectar SLIM LIZZY COOLER 1 orange wedge, squeeze & drop 2 oz. SLIM LIZZY’S 2 fresh raspberries COSMO 2 fresh blackberries 3 oz. Iced coffee 2 fresh blueberries Serve in a tall glass.

9

15 LIZZY’S CAPE

2 oz. SLIM LIZZY’S LIZZY LITE MARGARITA 2 oz. SLIM LIZZY’S ¼ oz. Elderflower MARGARITA Liqueur 3 oz. Club soda ¼ oz. Triple Sec ¼ oz. Tequila Serve in a tall glass with ice Shake with ice. Pour into a and a lime. rocks glass. Garnish with an orange and cherry.

5

CUCUMBER CRANBERRY GIMLET

3 oz. SLIM LIZZY’S MARGARITA ½ oz. Black Cherry juice ½ oz. Agave Nectar 1 oz. Club Soda 2 lime wedges 3 black cherries

Muddle Agave nectar, cherries & lime wedge. Add SLIM LIZZY MARGARITA & black cherry juice, shake and strain over ice into a highball glass. Top with Club Soda.

Garnish with lime wheel & black cherries.

Jimmy’s Day

25

SPA REFRESHER

26

2 oz. SLIM LIZZY’S MARGARITA 1 oz. Sparkling wine ½ oz. Agave Nectar 8 mint leaves SLIM LIZZY 3 cucumbers CALIFORNIA COCKTAIL (seeded & cubed) 2 oz. SLIM LIZZY’S Muddle Cucumber, Mint COSMO leaves and Agave Nectar, add 1 oz. orange juice SLIM LIZZY’S MARGARITA, 1 oz. cranberry juice shake and strain over ice into Serve in a tall glass. a highball. Top with Sparkling wine, garnish with cucumber slice and Mint sprig.

30 OPEN DOOR

2 oz. SLIM LIZZY’S 2 oz. SLIM LIZZY’S COSMO COSMO 1 oz. vodka 1 tsp. honey Mix & serve on the rocks.

Mix & serve on the rocks.

Debbie’s Day

The Number One Source & Authority on Bartending and On-Premise

MAY 2014 agaveloco.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

1 JALAPENO SUNRISE

4 CHILE-MANGO MARGARITA

5

AGAVE MARIAWORLD'S BEST BLOODY MARY

6

1 1/2 oz. AGAVE LOCO PEPPER CURED 1 part AGAVE LOCO 1 1/2 oz. AGAVE LOCO TEQUILA PEPPER CURED PEPPER CURED 4 1/2 oz. bloody mary TEQUILA TEQUILA mix 3 parts mango 3 oz. piña colada mix Dash Worcestershire margarita mix 1/2 oz. Midori Melon sauce 1/2 cup ice Liqueur Dash A-1 Sauce 1/2 cup ice Mix tequila and mango 3 Shakes celery salt mix, blend with ice.

Blend until smooth.

Combine over ice and stir with dill pickle soaked in AGAVE LOCO.

THAI COLADA

11 PEPPER CUCUMBER

12

SANGRIA LOCO

13

1 1/2 oz. AGAVE LOCO PEPPER CURED 1 1/2 oz. AGAVE LOCO GUACAMOLE LOCO TEQUILA PEPPER CURED (For adults only) 2 oz. orange juice TEQUILA 2 oz. tomato juice 1 tbs. AGAVE LOCO 1/4 cucumber peeled, 1 oz. fresh lime juice PEPPER CURED seeded, and diced 1 tsp. grenadine TEQUILA 1 1/2 oz. lime juice (key lime) 1 cup any guacamole Shake with ice, and pour.

1 oz. simple syrup or you prefer.

This is better than premixed agave nectar sangria because there is 1 oz. sweet and sour Blend with ice, serve in Margarita no vinegar taste from the glass with cucumber slice garnish. hot sauce in the recipe.

Mother’s Day

MARGARITA

18 STRAWBERRY 19 JALAPENO SUNRISE

1 1/2 oz. AGAVE LOCO PEPPER CURED 1 1/2 oz. AGAVE LOCO TEQUILA PEPPER CURED 1/2 cup frozen strawberries TEQUILA 1/8 tsp. sugar Kirin or Sapporo 3 oz. orange juice beer Juice 1/2 lime Shoot the Agave Loco, Mix all ingredients except for chase with your favorite OJ in blender. Pour OJ into Japanese beer. Listen to glass over ice. Then pour music by John Lennon! strawberry mix over OJ. Do not stir.

LOCO ONO

25

20

SALT & PEPPER MARTINI

AGAVE LEAF

3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes Hot sauce Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

1 1/4 part AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadine Fill a mixing glass with ice.

Add all ingredients. Stir and strain into a chilled cocktail glass.

Memorial Day

bartender.com

7

5 Tbs. AGAVE LOCO PEPPER CURED TEQUILA 1/4 cup vegetable oil 3 Tbs. fresh lime juice 1 1/2 Tsp. grated lime peel 1/2 Tsp. coarse salt Mix all ingredients in a small bowl. Let stand for 15 min. (can be prepared 1 day ahead). Cover and refrigerate.

(The Little Bull) 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangria mix Dash Worcestershire sauce Shake with ice and pour into a shot glass, garnish with Serrano pepper.

Full Moon

WATERMELON MARGARITA

1 part AGAVE LOCO PEPPER CURED TEQUILA 5 leaves Basil 1 Whole Strawberry 1 mint leaf Muddle all ingredients in a shaker. Fill with ice cubes.

Shake and strain into a chilled cocktail glass filled with crushed ice. Garnish with mint leaf.

JALAPENO MARGARITA

8

9

SPICY SHRIMP MARIA

1 1/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1/2 tsp. shrimp brine 1/2 fresh lime 1 shrimp Build over ice in a Collins glass, rim glass with lime and squeeze into cocktail, skewer shrimp and hang over rim.

1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Daiquiri Mix 1/2 cup ice Mix tequila and margarita mix, blend with ice.

SPICY BACON BLOODY MARIA

1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1 strip crisp bacon Combine AGAVE LOCO and bloody mary mix in tall glass, garnish with bacon strip.

15

16 CRAZY KRAUT

LOCO LIMON

(Jager Loco) 2 oz. AGAVE LOCO 3/4 oz. AGAVE LOCO PEPPER CURED PEPPER CURED TEQUILA TEQUILA Rim edge of drinking glass 3/4 oz. Jagermeister all the way around with a slice of lime. Your choice Shake with ice and pour into a shot glass. with or with out ice.

21

28

2

1 part AGAVE LOCO PEPPER CURED TEQUILA 2 parts Orange Juice 2 parts Strawberry Margarita or Daiquiri Mix Mix OJ and Tequila and drizzle strawberry mix over top.

14

TORITO

1 1/2 oz. AGAVE LOCO PEPPER CURED 2 oz. AGAVE LOCO TEQUILA PEPPER CURED 2 cups fresh watermelon TEQUILA chunks 1/8 oz. Vermouth 1/2 cup ice Combine ingredients in Add all ingredients in blender. mixing glass over ice.

Pulse for a minute. Salt rim Stir and strain into salt of margarita glass. Pour rimmed martini glass. mixture. Garnish with lime wedge.

26 STRAWBERRY BASIL LOCO 27

LOCO DRAGON

TEQUILA POLLO LOCO (A Marinade)

SATURDAY

22 3 ALARM LOCO

23

CHOCOLATE LOCO MARTINI

4 parts AGAVE LOCO 1 part AGAVE LOCO PEPPER CURED PEPPER CURED TEQUILA TEQUILA 1 part Raspberry 1 part Chocolate Liqueur Liqueur pinch of chopped chili Fill high ball glass to the rim with ice cubes. Pour all Shake all ingredients with ingredients over ice. Garnish ice and strain into a wellwith raspberries. chilled cocktail. Garnish with jalapeno pepper.

MAY BE LOCO

29

TEMPTATION MARTINI

30

3

STRAWBERRY JALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Strawberry Daiquiri Mix 1/2 cup ice Mix tequila and strawberry mix, blend with ice. Garnish with fresh strawberry.

10 CILANTRO MOJITO

1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup In bottom of glass muddle lime, and cilantro. Splash of pineapple juice and club soda.

17

JALAPENO POPPER

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Sprite or 7 up Squeeze lime juice Shake in shaker with ice, strain into shot glass. Before drinking, place coaster over shot and tap on bar top to activate combination.

Armed Forces Day

24

BLACK LOCO 1 part AGAVE LOCO PEPPER CURED TEQUILA Cola 2 Wedges Lemon Fill a chilled high ball glass with ice. Add AGAVE LOCO. Top with cola. Garnish with lemon.

31

1 1/2 parts AGAVE LOCO LOCO RUSSIAN 2 parts AGAVE LOCO PEPPER CURED LOCO DOG 1 part AGAVE LOCO PEPPER CURED TEQUILA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice PEPPER CURED TEQUILA 2 parts tomato juice 1 leaf basil TEQUILA 1 part coffee liqueur 1 part orange juice 2 tsp. sugar, superfine Grapefruit juice milk 1 dash balsamico 2 piece Chilean hot Build in a salt rimmed Fill a chilled high ball glass Fill a shaker with ice. Add pepper highball glass and fill with with ice cubes. Add AGAVE all ingredients. Shake and grapefruit juice.

LOCO and coffee liqueur. strain into a chilled rocks Add basil, sugar, and lemon juice into shaker. Fill with ice Top with milk. glass filled with ice. cubes. Add AGAVE LOCO. Shake, and strain into a cocktail glass.

Garnish with Chilean hot peppers.

The Number One Source & Authority on Bartending and On-Premise

JUNE 2014 cocolopez.com

SUNDAY

MONDAY TUESDAY

1

2

SPICED COCONUT BROWNIE*

WEDNESDAY

3

CACTUS COLADA*

8

Courtesy of Bennigan’s Restaurants, Inc.

9

BALI DREAM

COCOMOTION

10

®

1 oz. COCO LOPEZ COCO JAVA 4 oz. COCO LOPEZ® REAL CREAM 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT REAL CREAM OF COCONUT 1 oz. white rum OF COCONUT 2 oz. lime juice ½ oz. dark rum 1 oz. coffee liqueur 1 ½ oz. dark rum ½ oz. crème de banana 1 ½ cup ice Serve in rocks glass over 1 oz. orange juice ice.

Mix in blender until splash grenadine smooth.

Stir ingredients in highball glass over ice. Garnish with orange slice and cherry.

LeRoy’s Day

FROZEN DESSERT COCKTAIL

15

16 HAWAIIAN SUNSHINE

17

3½ oz. COCO LOPEZ® 1 oz. COCO LOPEZ COCONUT MARGARITA REAL CREAM 16 oz. COCO LOPEZ® REAL CREAM OF COCONUT REAL CREAM OF COCONUT ¾ oz. frozen OF COCONUT 1 oz. Irish cream lemonade 8 oz. lime juice 1 oz. banana liqueur ¼ oz. pineapple juice 8 oz. tequila ½ cup ice 1 ½ oz. citrus vodka 4 oz. triple sec In a blender, combine Combine ingredients in 1 cup ice ingredients, blend until blender with ice. Blend smooth. Serve in martini Combine ingredients into blender & serve in margarita until smooth. Serve in glass. Drizzle with hurricane glass, garnish glass. chocolate syrup. with wedge of pineapple.

Fathers’ Day ®

22

23

BLUEBERRY BLAST

11

BLUE LAGOON

18 ®

COCO BERRY PIE

4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3 oz. blueberry schnapps 2 oz. half & half or heavy cream Blend liquids with crushed ice until smooth. Pour into Collins glass, garnish with Blueberry.

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. half & half 1 oz. chocolate syrup 1 oz. coffee-flavored liqueur ½ oz. crème de cacao ½ oz. crème de banana ½ banana 4 oz. ice Mix in blender until smooth.

7

1-15 oz. can COCO LOPEZ®

REAL CREAM COCONUT DAIQUIRI OF COCONUT ¾ cup pineapple 1 ½ oz. COCO LOPEZ® juice, chilled REAL CREAM ½ cup fresh or frozen unsweetened OF COCONUT strawberries 1 ½ oz. of rum 1 small banana,sliced ½ oz. lime juice ¼ cup light rum 1 cup ice ¼ cup lime juice ¼ cup sugar Mix in blender until smooth.

1 cup ice cubes

In blender combine all ingredients except ice; blend until smooth. Garnish as desired, Serve immediately. Refrigerate leftovers.

Makes about 2 ¾ cups.

MALIBU SPOON

12

13

19

LAVENDER BOUQUET

FRUIT BASKET

20

3/4 oz. COCO LOPEZ 1 ½ oz. COCO LOPEZ® 1 oz. COCO LOPEZ® REAL CREAM REAL CREAM REAL CREAM OF COCONUT OF COCONUT OF COCONUT 2 oz. pineapple juice 2 oz. banana rum 1 ½ oz. pineapple vodka 1 ½ oz. white rum 1 oz. lavender liqueur 3 oz. pineapple juice ¾ oz. blue curacao 1 oz. cream 1 oz. lime juice Blend first three ingredients Combine all ingredients with ice. Serve in hurricane Combine ingredients in with ice. Serve in hurricane glass. Float blue curacao blender. Garnish with lavender blossoms. glass. Garnish with coconut on top. shavings.

LATIN LOVE

14

HIGH CLIMBER

21

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 ½ oz. gin ½ oz. lemon juice Blend with ice until smooth.

Strain into chilled cocktail glass. Garnish with lemon peel.

First day of Summer

2 oz. COCO LOPEZ® GREEN WITH ENVY REAL CREAM 1 oz. COCO LOPEZ® 2 oz. COCO LOPEZ® ® 2 oz. COCO LOPEZ OF COCONUT REAL CREAM REAL CREAM REAL CREAM 2 oz. half and half OF COCONUT OF COCONUT OF COCONUT 1 oz. Kahlua 1 ¼ oz. vodka 2 oz. apple juice 2 oz. Midori ½ oz. dark crème 2 oz. blueberries ½ oz. apple schnapps 1 oz. white rum de cacao crushed ice ¾ oz. spiced rum 2 oz. pineapple juice ½ oz. rum Blend until smooth. Serve Blend with ice until smooth.

Blend ingredients with ice. in hurricane glass. Top with Top with sprinkle of Blend with 1 cup of ice until Serve in hurricane glass. whipped cream, garnish smooth, serve in hurricane cinnamon.

Garnish with melon slice. with blueberries. glass.

29

SATURDAY

1 oz. COCO LOPEZ® REAL CREAM COCO LOCO ® GODIVA ALMOND JOY 1 oz. COCO LOPEZ OF COCONUT (CRAZY COCONUT) 1 oz. COCO LOPEZ® REAL CREAM ® 1 oz. banana rum REAL CREAM 2 oz. COCO LOPEZ OF COCONUT 1 oz. cream OF COCONUT REAL CREAM ½ oz. Crème de banana 1 oz. coconut rum ½ oz. Frangelico OF COCONUT ½ oz. Curacao 3 oz. pineapple juice 1 ½ oz. tequila 2 oz. pineapple juice 1 ¾ oz. Godiva Liqueur 1 oz. raspberry juice 3 oz. pineapple juice Mix all ingredients in blender ½ oz. Malibu 1 scoop of ice Serve in highball glass over Coconut Rum with ice, serve in a high ball Combine ingredients in blender glass.

2 -3 Cherries ice, garnish with pineapple & blend. Dip hurricane glass in Blend and serve in a spear and cherry. coconut shavings, Pour and hurricane glass. serve. Flag Day Billy's Day Full Moon

24 BUSHWACKER 25

APPLE PIE COLADA

FRIDAY

4 CHOC-CO-BANANA 5 TROPICAL SMOOTHIE6

2 oz. COCO LOPEZ® ¾ oz. COCO LOPEZ® REAL CREAM PIÑA COLADA REAL CREAM OF COCONUT ® OF COCONUT 2 oz. COCO LOPEZ MIMOSA LOPEZ 1¼ oz. tequila 1½ oz.

Spiced Rum ® REAL CREAM ¾ oz. melon-flavored 2 oz. COCO LOPEZ 1 package instant OF COCONUT liqueur REAL CREAM hot cocoa mix 2 oz. pineapple juice 1 oz. orange juice OF COCONUT ® Whipped cream 1½ oz. Cruzan Estate 1 oz. pineapple juice 3 oz. Champagne Rinse glass mug with hot water to Light Rum ½ oz. grenadine Mix until smooth. Serve preheat.

Prepare instant hot cocoa 1 cup of ice 2 cups ice mix according to package directions. over ice.

Mix in blender until Add Coco Lopez ® Cream of Coconut Blend for 60 seconds, and Spiced Rum; stir well.

Top with . smooth garnish with pineapple. whipped cream.

Applebee’s Neighborhood Grill & Bar, Kansas City, MO

THURSDAY

26

CREAM A LA COLADA

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ¼ oz. spiced rum 3 oz. pineapple juice Blend liquids with ½ cup crushed ice. Garnish with Pineapple spear.

27

CHERRY CHI – CHI

¾ oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ¾ oz. cherry vodka ½ oz. pineapple juice ¼ oz. heavy cream or milk Blend with ice, serve in hurricane glass.

28 COCO LOPEZ SHAKE

2 ½ oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 scoop vanilla ice cream Blend with 1 cup of ice until smooth. Add rum for fun!

30 ORANGE SORBET LOPEZ

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 scoop orange sherbet Blend with one cup ice until smooth.

Ryan's Day

bartender.com

The Number One Source & Authority on Bartending and On-Premise

Buy a stranger a good drink and they will be a stranger no longer. ~Hoti~

The enlightened ultra-premium dark rum. pyratrum.com @PyratRum

Be enlightened. Drink responsibly. 漏 2013 Patr贸n Spirits Company, Las Vegas, NV. 40% Alc./Vol.

JULY 2014 pyratrum.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

1 PYRAT CHAI PUNCH

1 1/2 oz. PYRAT XO RESERVE RUM 1/2 oz. Patrón Citrónge 1 oz. Orange juice 1 oz. fresh sweet and sour 3 oz. Chai tea Shake and strain over ice.

Garnish with orange twist & mint sprig.

6

7 HAWAIIAN PLANTATION COBBLER

FUNKY PYRAT

2

THURSDAY

3

PYRAT SWIZZLE

8

9

10 PYRAT'S STORM

2 oz. PYRAT XO RESERVE RUM 2 oz. Ginger Beer 1/2 oz. Fresh Lime Juice Build ingredients over ice in tall glass. Stir, Garnish with lime.

glass over ice. Garnish with mint sprig & crystallized ginger.

CHAMPAGNE TIKI

14

1 oz. PYRAT XO RESERVE 1 oz. banana rum 1 1/2 oz. PYRAT XO 1 oz. fresh RESERVE strawberry coulis Ice Cubes Juice of 1/2 lime Pour PYRAT XO RESERVE Champagne into an ice-filled glass.

Shake all ingredients (except champagne) together. Strain into a glass. Top off with champagne.

PYRAT ON THE ROCKS

15

SATURDAY

4

PYRAT CIDER

11

2 oz. PYRAT XO RESERVE RUM 4 oz. Apple Cider Nutmeg Dried apple slices for garnish Add PYRAT and cider to a tall glass with ice. Dust top with Nutmeg, garnish with dried apple slices.

PYRAT PARADISE FOUND

SUNRISE 17 16 PYRAT 1 oz. PYRAT XO PYRAT XO

1 ½ parts PYRAT XO RUM 1 part coconut water 1 1/2 oz. PYRAT XO ¾ part honey syrup RESERVE 1/2 oz. Patrón Citrónge ½ part lime juice ½ part pineapple juice 1 oz. Orange juice 1 oz. Pineapple juice Add ice and shake. Strain Serve in a tall glass on the into a chilled martini glass, rocks with an orange slice. & garnish with a lime peel.

CARIBBEAN TWIST

created by Chicago’s Benjamin Newby

27

1 oz. PYRAT XO RESERVE 1/2 oz. Patrón Citrónge 2 oz. sweet & sour mix 1 lemon squeezed Splash of Cola Combine ingredients in mixing tin with ice. Shake vigorously. Strain into glass with ice. Garnish with lemon peel.

18

RESERVE HOUSTON ZEPHYR 1 1/4 oz. Patrón Citrónge 1 ½ parts PYRAT XO RUM Fresh blood orange 1 part apricot brandy juice ¾ part nectarine puree Juice of one lime ¾ part fresh lime juice Crushed Ice In a shaker, add all ingredients.

Fill a glass with crushed Strain and pour into a rocks ice, then pour PYRAT XO glass. Garnish with a nectarine RESERVE, Patrón Citrónge, slice. & fresh lime juice. Top off created by Houston’s Andres with fresh blood orange Chapa juice.

Jake’s Day

28 PYRAT PASSION

2 oz. PYRAT XO SWEET HOME RESERVE 3/4 oz. peach puree 2 oz. PYRAT RUM 7 – UP 4 oz. Fresh Lemonade Dash of grenadine 4 oz. Sweet tea Lime wedge Mix & serve in a tall glass Combine all ingredients into on the rocks. a bucket glass filled with ice.

Garnish with a lime wedge.

bartender.com

29 PYRAT XO REFRESHER

PYRAT XO RUM 1 1/4 oz. PYRAT XO 1 lime, freshly juiced RESERVE 1 heaping tsp.

3 lime squeezes, powdered sugar then discard In an ice-filled mixing glass, 1/2 oz. simple syrup add all ingredients. Shake, 1/2 oz. Pina Colada mix strain, and serve.*to create 2 mint leaves infused PYRAT, combine PYRAT, Combine ingredients in blackberries, blueberries, mixing tin with ice. Shake cherries, pineapple and strawberries in a jar. Let chill vigorously. Strain into 4-6 days. Strain fruit, pour in Martini glass. bottle for up to 2 weeks.

30 CARIBBEAN CRUSH

1 1/2 oz. PYRAT XO RESERVE RUM 2 oz. PYRAT XO 1/2 oz. Irish Cream RESERVE liqueur Tonic 3 oz. Coconut milk Lime Wedge 1/3 Banana Pour over rocks into a 1 Scoop of ice bucket glass. Garnish with Blend ingredients. Garnish a squeezed lime. with whipped cream & shredded coconut.

COCKTAIL

12 PYRAT'S ARNOLD PALMER

2 oz. PYRAT XO RESERVE RUM 2 oz. Fresh Lemonade 2 oz. Unsweetened Iced Tea Build Ingredients over ice in tall glass. Stir.

Full Moon

Hymie’s Day

INFUSED DAIQUIRI23 20 PYRAT SANGRIA 21 PYRAT 22 FRESH-FRUIT 24 XO RESERVE 25 SUMMER TEA 2 parts fresh fruit infused* PYRAT TROPITINI

8 oz. PYRAT XO RESERVE 8 oz. Patrón Citrónge PYRAT XO 6 oz. each freshly squeezed RUM DAISY orange and lemon juice 1 ½ parts PYRAT XORUM 6 oz. simple syrup 2 cinnamon sticks ¾ part lemon juice 2 750 ml of Spanish red ½ part pomegranate wine (Rioja) Lemon-lime soda syrup Sliced apples, 1 cilantro stem strawberries, lemons, Combine ingredients and and oranges serve in a Collins glass. Place ingredients (excluding soda & fruit) into a large glass container, cover, created by Denver’s Ken Kodys and refrigerate overnight. Pour into ice-filled pitcher, 2/3 full. Add fresh fruit & top with lemon lime soda. Stir gently to mix. Serve in 6 ice-filled wine glasses.

5

ESPUMANTE

MOJITO 2 oz. PYRAT XO CARIBBEAN DATE 1 1/2 oz. PYRAT XO RESERVE RUM 1/2 oz. PYRAT XO RESERVE RUM BETWEEN THE SHEETS 1/2 oz. Apry liqueur RESERVE RUM 3/4 oz. Lime juice 1 oz. simple syrup 1 oz. Tangerine puree 1/2 oz. PYRAT XO 1 oz. simple syrup Juice of one 1 oz. Thai coconut milk RESERVE RUM 6 Mint leaves lime Cinnamon & 1/4 oz. Patrón Citrónge 2 dash Angtostura demerara Sugar to 2 dashes Angostura 1/2 oz. Cognac VSOP Bitters bitters rim glass 1 oz. sweet & sour 2 oz. Champagne Pour into a 14 oz. goblet 3/4 Shake. Garnish with a mint mix full with crushed ice. Put a Muddle mint, lime juice & Shake and serve straight swizzle between the palms of sprig. simple syrup. Add PYRAT up in a glass with a sugar your hands and swizzle,adding Zack’s Day & bitters, shake over ice. crushed ice until the drink is – coated rim. Garnish R & J’s Day Strain into cocktail glass, frothing and the outside of the with a lemon twist.

Independence Day top with chilled champagne. glass frosts.

1 1/2 oz. PYRAT XO 1 1/2 oz. PYRAT XO RESERVE RUM RESERVE RUM 1/2 oz. Patrón Citrónge PYRAT HOT TODDIE SHOT OF CASK 4 oz. Apricot Brandy 1 1/2 oz. sweet & sour 1 1/2 oz. PYRAT XO PYRAT CASK 1623 is a 2 oz. sweet & sour RESERVE RUM mix connoisseur's rum. mix Hot Water 1/2 oz. simple syrup dash Herbsaint For maximum enjoyment, Lemon & Honey 1/2 slice of peeled splash Grenadine savor in a snifter.

Garnish to taste. pineapple Shake and strain over ice.

Ginger ale Garnish with orange twist Shake first fiveingredients. Fill & fresh mint sprig. ginger ale to top & pour into a

13 PYRAT

FRIDAY

3/4 oz. PYRAT XO RESERVE 3/4 oz. Patrón Citrónge 3 lime squeezes, then discard 1/2 oz. simple syrup Combine ingredients in mixing tin with ice. Shake vigorously. Strain into Martini glass.

ENLIGHTENED OLD FASHION

19

1 ½ parts PYRAT XO RUM 1 ½ parts apple juice ½ part ginger liqueur 1 part fresh ginger In a mixing glass muddle fresh ginger, lemon slice, cherry, & bitters with ginger liqueur. Add PYRAT XO RUM and apple juice. Shake and serve with ice in a rocks glass. created by Philly’s Iris Kampbell

SEVEN SEAS ELIXER 1 3/4 oz.

3 1 4 2 2 oz.

2 dashes

26

PYRAT RUM slices lemon slice lime mint leaves basil leaves strawberry puree bitters Apple juice

Muddle all ingredients except PYRAT & apple juice. Add rum, then ice. Shake & strain over new ice. Top with apple juice.

Fred from Rick's Bar

31 WATERMELON PUNCH

2 oz. PYRAT XO RESERVE 4 oz. Pineapple juice 2 oz. Orange juice 4 Watermelon slices Muddle Watermelon slices, add ice, then remaining ingredients. Shake and serve on the rocks.

The Number One Source & Authority on Bartending and On-Premise

AUGUST 2014 tanqueray.com

©2013 Imported by Charles Tanqueray & Co., Norwalk, CT. • Please Drink Responsibly

SUNDAY

MONDAY TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

1 FRENCH 75

PEREFECT TEN MARTINI

LONDON DRY GIN

1/2 oz. simple syrup TANQUERAY 1/2 oz. lemon juice No.TEN® GIN top with champagne In shaker, pile rocks & shake. Switch up to chilled Shake and strain into a martini glass. Twist grape- coupe or champagne glass fruit round top & drop. and top with champagne.

3 TANQUERAY & TONIC 1 1/4 oz. TANQUERAY®

LONDON DRY GIN

3 oz. Tonic Add ice 2/3 up glass.

SplashTANQUERAY® LONDON DRY GIN. Throw in tonic and swipe lime round rim & dunk. What a pair!

THE LONDON DRY

LONDON DRY GIN

2-4 dashes vermouth Pour vermouth over ice in a mixing glass. Strain the vermouth from the ice.

Pour Tanqueray® London Dry Gin over the ice and stir, strain into a chilled martini glass and garnish with an olive.

Full Moon

TEN BRONX

LONDON DRY GIN

2 oz. fresh orange and pineapple juice Splash TANQUERAY® LONDON DRY GIN in shaker, add fresh orange and pineapple juice.

Fill with ice, shake and strain.

Squeeze some lime and dunk.

24 31

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

TANQUERAY No.TEN® GIN

WHITE LADY

19

1/4 oz. TANQUERAY®

25

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

bartender.com

13

GIMLET

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

1/2 oz. lime cordial Stack a shaker with rocks.

Pour TANQUERAY® LONDON DRY GIN. Add the lime cordial.

Shake it till cold. Grab a chilled cocktail glass or tumbler with rocks. Fine strain, twist, squeeze and dunk with lime.

1 1/4 oz. TANQUERAY®

SPARKLING BEES KNEES

26

1 oz. TANQUERAY®

LONDON DRY GIN

1 oz. champagne 1/2 oz. Lemon Juice 3/4 oz. honey Build in a flute. Stir honey until incorporated. Top with champagne and add lemon peel garnish.

sauce dash hot pepper sauce 4 dashes red pepper sauce pinch salt, black & white pepper squeeze half fresh lemon 2 1/2 oz. tomato juice

Combine all ingredients in a mixing glass, roll to mix. Strain into a collins glass. Garnish with a lemon wheel and celery stalk.

THE CLOVER CLUB

27

1 1/2 oz. TANQUERAY

®

LONDON DRY GIN

1/2 oz. fresh lemon juice 2 tsp. raspberry syrup 1 egg white ice cubes Combine first four ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled glass.

7 TEN FRESH

1 1/4 oz. TANQUERAY No.TEN® GIN 1/2 oz. lime juice 3/4 oz. lemon juice 1/2 oz. agave nectar 3/4 oz. simple syrup 1/4 oz. Crème de Mure In a shaker, combine ® Built all except Mure into TANQUERAY No. TEN GIN with lime juice and agave nectar. Fill crushed ice filled rocks glass. Drizzle Mure around with ice and shake vigorously.

Strain into a pre-chilled inner rim. Garnish with martini glass. Garnish with lemon wedge and lime wedges. blackberry.

1/4 oz. TANQUERAY

LONDON DRY GIN

CUCUMBER GIMLET

14

15

1 1/4 oz. TANQUERAY® 1 oz.

3/4 oz.

3/4 oz.

3 1

LONDON DRY GIN MAJOR BAILEY

tonic water simple syrup lime juice slices cucumber slice cucumber peel

LONDON DRY GIN

3/4 oz. lemon juice 3/4 oz. simple syrup 12 large basil leaves Shake very hard, strain into cubed ice filled rocks glass.

Garnish with nice looking basil sprig.

8

®

1 1/2 oz. TANQUERAY®

LONDON DRY GIN

9 FITTY FITTY

1 oz. TANQUERAY No.TEN® GIN 1 oz. Vermouth 1 Dash Angostura Orange Bitters Stir until very cold and strain into chilled cocktail glass. Garnish with a lemon twist.

MARTINEZ

16

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

1/4 oz. Italian 3/4 oz. lemon juice vermouth 3/4 oz. simple syrup 2 dashes Maraschino 8 mint leaves 1 dash Angostura Shake and strain into crushed Bitters Place cucumber slices at the ice filled tumbler. Garnish Stir and strain into a chilled bottom of a Collins glass. Add with mint sprig and short cocktail glass. Garnish with a TANQUERAY® LONDON DRY GIN, straws. thin lemon twist. simple syrup and lime juice.

Add ice and top with tonic.

Garnish with a cucumber peel.

20 IMPROVED BRONX

RED SNAPPER

LONDON DRY GIN LONDON DRY GIN 2 dashes Worcestershire

3/4 oz. fresh lemon 1 oz. lemon or lime juice juice 1 tsp. sweet & sour mix 3/4 oz. simple syrup 1 splash club soda Shake hard and fine strain In a shaker half filled with ice, into chilled cocktail glass. add TANQUERAY® LONDON DRY, (Egg white optional). If lemon or lime juice and sweet using egg white, dry shake & sour mix. Shake well. Strain all, fine strain into chilled into Collins glass filled with ice. cocktail glass.

GIN MADRAS

6 TANQUERAY BRAMBLE

AVIATION

1 oz. TANQUERAY No.TEN® GIN TANQUERAY 1/4 oz. Maraschino ON THE ROCKS Liqueur 1 1/4 oz. TANQUERAY® 1/4 oz. Lemon Juice LONDON DRY GIN dash Crème de violet Sip slow & let the ice spin.

Pour each ingredient into Stack rocks to the rim.

Drop TANQUERAY® LONDON a mixing glass. Shake with ice in a Boston shaker.

DRY GIN. Wring a lime Strain into a pre-chilled wedge. Swirl till the cocktail glass. Garnish with juniper jumps. a lemon peel.

1/4 oz. fresh grapefruit 1/2 oz. lime juice juice 1/2 oz. simple syrup 1/4 oz. fresh orange juice 2 sprigs of mint 1/4 oz. fresh lime juice soda Muddle one mint sprig with lime 1/4 oz. fresh lemon juice & simple syrup. Add Tanqueray, 1/2 oz. chamomile simple syrup shake well. Pour in glass over In a shaker filled with ice, crushed ice and stir until the outside of the glass frosts. Top add all juices, syrup ®and the TANQUERAY No. TEN GIN. with soda and garnish with sprig Shake vigorously and strain of mint. into a pre-chilled martini glass.

2 oz. cranberry juice 2 oz. orange juice RANGPUR® GIN 1 orange slice 3 oz. Cranberry Juice In a shaker half filled with 1 wedge Lime ice add TANQUERAY® LONDON DRY GIN , cranberry juice and Add cranberry juice to RANGPUR® GIN and stir. orange juice. Shake well and Serve over ice and garnish strain into highball glass filled with ice. Garnish with an with a lime wedge. orange slice.

1 oz. TANQUERAY

5

NICHOL 12 11 TOM 1 1/4 oz.

TANQUERAY LONDON DRY GIN ®

17 TOM COLLINS 18

3/4 oz. Tanqueray No.TEN® Gin 1 dash Angostura Bitters 1 dash Orange Bitters 1/4 oz. Dry Vermouth 1/4 oz. Sweet Vermouth 1/2 oz. tangerine juice Shake and strain into a martini glass. Garnish with an orange peel.

RANGPUR CRAN

1 1/4 oz. TANQUERAY®

10 SOUTHSIDE 1 1/4 oz.

1 1/4 oz. TANQUERAY®

4

TANQUERAY GIN & JUICE

2

1 1/2 oz. TANQUERAY®

1 1/4 oz. TANQUERAY®

1 1/4 oz. Splash

BASIL SMASH

21

3/4 oz. TANQUERAY No.TEN® GIN 1 dash Angostura bitters 1 dash orange bitters 1/4 oz. dry vermouth 1/4 oz. sweet vermouth 1/2 oz. fresh tangerine juice In a shaker, combine all ingredients with ice , and strain into a pre-chilled martini glass. Garnish with an orange peel.

TANQUERAY SUMMER FIZZ

GREYHOUND

1 1/4 oz. TANQUERAY®

3 oz. Pink Grapefruit juice 1 small pinch salt Shake and fine strain into a cocktail glass or highball.

Garnish with grapefruit zest.

1 splash ginger ale 1 lime wedge In a highball glass with ice, add TANQUERAY® LONDON DRY GIN and ginger ale. Garnish with a lime wedge.

LONDON DRY GIN

29 NEGRONI

LONDON DRY GIN 1 oz.

1/2 oz. simple syrup Fresh lemon 3/4 oz.

8 fresh raspberries 3/4 oz.

Fill in a Hi ball glass with cubed ice.

Squeeze half a lemon into a shaker, add fresh raspberries. Pour the TANQUERAY® LONDON DRY GIN, add sugar syrup. Add ice then shake hard to break up the raspberries. Strain and top with newly opened soda, garnish with lemon wedge and a few raspberries.

23

TANQUERAY AND GINGER

28

1 1/4 oz. TANQUERAY®

22

TANQUERAY No.TEN® GIN

Campari Italian sweet vermouth Combine all ingredients over ice in a rocks glass and stir.

Garnish with a grapefruit peel.

1 1/4 oz. TANQUERAY®

LONDON DRY GIN

30 TANQUERAY RICKEY 1 1/4 oz. TANQUERAY®

LONDON DRY GIN

1 oz. lime juice 5 oz. soda water Built in a highball glass, stir, top with soda water. Drag to mix and garnish with a lime wedge.

The Number One Source & Authority on Bartending and On-Premise

EVERY GREAT

BAR STORY BEGINS WITH A

SPLASH OF

TRUTH. t r u t h i n v o d k a .c o m

Please Enjoy Sobieski Responsibly. SOBIESKI ® VODKA, 40% ALC./VOL. (80 PROOF). PRODUCT OF POLAND. ©2013 IMPORTED BY IMPERIAL BRANDS, INC., PALM BEACH GARDENS, FL

SEPTEMBER 2014 truthinvodka.com

SUNDAY

MONDAY TUESDAY

1 GRAPEFRUIT MARTINI 2 oz. SOBIESKI VODKA 1 oz. Triple Sec 2 oz. Ruby red grapefruit juice Shake with ice and strain into a martini glass. Garnish with a grapefruit slice and mint.

Labor Day

7

WEDNESDAY

2 LEMON MERINGUE TINI

3

PINK SUGAR

2 oz. SOBIESKI VANILIA 2 oz. SOBIESKI VODKA LEMON 1 oz. Triple Sec MERINGUE 1 oz. cranberry juice 1 oz. lemonade splash lime juice Shake ingredients with ice.

Serve in a chilled graham Shake with ice and strain into a chilled martini glass. cracker rimmed martini Garnish with an orange glass. wedge. Optional: rim glass with pink sugar.

8 MOONLIGHT DELIGHT

9 POINSETTIA 10 PUNCH

2.5 oz. SOBIESKI ORANGE VODKA RASPBERRY GANACHE 1.5 oz. SOBIESKI VODKA ALL THAT RAZZ 3 oz. cranberry juice 2 oz. SOBIESKI 1.5 oz.

Blue Curacao 1.5 oz. Champagne 2 oz. SOBIESKI RASPBERRY 2 oz. fresh pineapple 1 oz. Orange liqueur RASPBERRY VODKA juice fresh cranberries VODKA .5 oz. Heavy cream 1 oz. sour mix orange slices 3 oz. lemon/lime splash grenadine Combine all ingredients Add all ingredients into a soda Shake ingredients together. punch bowl and stir. Add over ice in a tall glass.

Combine ingredients in a Serve in a chilled sugar fresh cranberries and orange Garnish with pineapple tall glass over ice. rimmed martini glass. slices for additional flavor wedge (optional). and garnish.

Full Moon Lachlan’s Day

MAIN SQUEEZE

14

1.5 oz. SOBIESKI LEMON MERINGUE VODKA .5 oz. Aperol .75 oz. fresh lemon juice 1 oz. honey syrup dash Angostura bitters Combine ingredients in a shaker. Shake and strain into an ice-filled rocks glass. Garnish with a lime peel. By Robert Montero

21

15

16

17

1.5 oz. SOBIESKI 2 oz. SOBIESKI ESPRESSO ESPRESSO VODKA VODKA 1 oz. Kahlua 1 oz. Orange liqueur 1 oz. Triple Sec Combine ingredients with 1 tsp. Espresso Coffee ice, shake and serve in a Shake ingredients together. martini glass. Garnish with Strain over crushed ice an orange slice. and serve in a rocks glass.

1 oz. SOBIESKI CYTRON VODKA 1 oz. lemonade 2 oz. sweet iced tea Fill glass with ice. Add vodka, lemonade, and tea.

Garnish with lemon wheel and mint.

THE ORANGE BEAN

BLACK CHERRY COLLINS

SOBIESKI LEMON DROP

28

1.5 oz. SOBIESKI VODKA .5 oz. Orange liqueur 1 tsp. super fine sugar .75 oz. freshly squeezed lemon juice Sugar for glass rim and twisted peel of lemon for garnish. Shake ingredients together with ice and serve into glass of choice.

29 POLISH PRINCESS

1.25 oz. SOBIESKI VODKA .5 oz. Sobieski Toasted Coconut Vodka 2 oz. pineapple juice 1 oz. cranberry juice Pour ingredients into a shaker with ice. Strain into a tall glass, filled with ice.

bartender.com

VIENNESE ESPRESSO LEMON COOLER

22

1.5 oz. SOBIESKI BLACK CHERRY MIND EASER VODKA 2 oz. SOBIESKI .75 oz. lemon juice VODKA .5 oz. Filthy Black 2 oz. Coffee liqueur Cherry Syrup 2 oz. Club soda .25 oz. simple syrup Shake vodka and liqueur Combine all ingredients in a with ice. Strain into glass shaker. Shake and strain into and top off with soda. an ice-filled Collins glass; top with soda and garnish with a black cherry and lemon peel. By Robert Montero

23 SEMPER FI

1.5 oz. SOBIESKI BLACK CHERRY VODKA 1 oz. peach schnapps 2 oz. cranberry juice Shake and stir all ingredients.

Pour and serve in a tall glass with ice, garnish with a lime.

THURSDAY

4 VIOLA

2 oz. SOBIESKI VANILIA VODKA 3 oz. cola Stir ingredients together with ice. Serve in a tall glass. Add maraschino cherry as a garnish.

PURPLE HEART

11

1.5 oz. SOBIESKI VODKA .5 oz. Blackberry Liqueur .75 oz. lemon juice .5 oz. simple syrup Shake with ice and strain into a coupe. Float a thinly sliced lemon wheel in the glass. Created by Robert

SATURDAY

5 CARIBBEAN COCONUT

2 oz. SOBIESKI TOASTED COCONUT VODKA 2 oz. Pineapple Juice Combine ingredients over crushed ice. Serve in glass of your choice.

SPICED CHOCOLATE MILK

12

2 oz. SOBIESKI CYNAMON VODKA 4 oz. Chocolate Milk dash half & half Rim martini glass with cinnamon-sugar.

Montero

Patriot Day

6 NUTTY COCONUT

1 oz. SOBIESKI TOASTED COCONUT VODKA 1 oz. Amaretto Combine ingredients, shake with ice and serve as a shot.

13

CLASSIC SOBIESKI MARTINI

1.5 oz. SOBIESKI VODKA .5 oz. Dry Vermouth .5 oz. olive juice Shake ingredients together with ice. Serve in a chilled martini glass and garnish with olives.

Chocolate Shake Day

18

19 HOT APPLE FRITTER

TRONTINI

20 BACKSTAGE PASS

2 oz. SOBIESKI 2.5 oz. SOBIESKI 2.5 oz. SOBIESKI CYNAMON CYTRON CYTRON VODKA VODKA VODKA .5 oz. Apple Schnapps splash Triple Sec .5 oz. Triple Sec .5 oz. Cranberry Juice Shake with ice. Serve in a Combine ingredients, shake chilled martini glass with with ice. Strain into shot Combine ingredients, shake glass. an orange slice. and serve on the rocks.

24 WILD APPLE

FRIDAY

25 BRAINY BIZON

26 GARDEN CLUB

2 oz. SOBIESKI ORANGE VODKA 1 oz. SOBIESKI 1.5 oz. SOBIESKI BIZON GRASS BIZON GRASS .5 oz. St. Germain Elderflower VODKA VODKA Liqueur 4 oz. Apple Juice 1 oz. Acai juice club soda Combine in a tall glass with Mix ingredients with ice ice. Garnish with a lime and serve in a rocks glass. Combine ingredients over ice and top with club soda in wedge. a tall glass.

27 SOLAR COSMO

1.5 oz. SOBIESKI VODKA .5 oz. Triple Sec 1 oz. cranberry juice dash lime juice Combine all ingredients over ice, shake and serve in martini glass.

30 SOBIESKI SUNRISE

4 oz. SOBIESKI VODKA 2 oz. orange juice dash grenadine Shake vodka and orange juice with ice. Pour into shot glass and top with grenadine.

The Number One Source & Authority on Bartending and On-Premise

Whiskey’s Triple Crown Winner.

Quality The Finest North American Ingredients. It starts with the purest water on Earth.

We then take a strain of yeast perfected over generations, plus the best North American small-grain rye, malted barley and corn to create our premium small-grain bourbon.

Taste Delicately Smooth and Rich With Character. We blend our small-grain bourbon using a proprietary process that produces a whiskey with a deep amber color and signature notes of caramel and toffee. The final product finishes delicately smooth, and rich with character.

Value The Best Tasting Whiskey at Any Price. The finest ingredients, a master distiller, and 70 years experience. Triple Crown is the highest quality, best tasting North American Blended Whiskey at any price.The best doesn’t come easy. It just goes down that way.

TripleCrownWhiskey.com ©2013 Triple Crown North American Blended Whiskey Triple Crown Distilling Co. Weston, MO 40% alc./vol. (80 proof) 80% Grain Neutral Spirits 20% Straight Bourbon Whiskies Drink Responsibly. Drive Responsibly.

OCTOBER 2014 TripleCrownWhiskey.com

SUNDAY

MONDAY TUESDAY

WEDNESDAY

1 TRIPLE CROWN COLA 1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. Cola Pour over ice in an old fashion glass. Garnish with lemon or lime slice.

5

TRIPLE CROWN SOUR

1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. fresh lemon juice 1 oz. simple syrup In a highball glasss, shake and pour over ice.

Garnish with an orange slice and cherry.

CROWN 6 TRIPLE OLD FASHIONED 7 TRIPLE CROWN & GINGER

1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. Ginger Ale In an old fashion glass.

Garnish with lime wedge.

Garnish with orange slice & cherry.

12 TRIPLE DECKER

2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Green Creme de Menthe 1/2 oz. White Crème de Menthe Shake and serve on the rocks.

13

2 oz. TRIPLE 2 oz. TRIPLE CROWN CROWN WHISKEY WHISKEY 1/2 oz. Peppermint 1/2 oz. Triple Sec Schnapps splash Grenadine Shake, serve on the rocks. Serve on the rocks.

Columbus Day

19 TRIPLE CROWN PIMLICO

26

2 oz. TRIPLE CROWN WHISKEY juice 1/2 lemon 1 tsp. sugar club soda Shake first 3 ingredients and pour over ice in a tall glass. Top with club soda.

TRIPLE CROWN T

2 1/2 oz. TRIPLE CROWN WHISKEY 3 oz. tea (hot or cold) Serve in a mug or a tall glass over ice. Garnish with a lemon.

bartender.com

TRIPLE CROWN RED SNAPPER

SATURDAY

3 TRIPLE CROWN ON THE ROCKS

2 oz. TRIPLE CROWN WHISKEY Pour over ice, serve in a rocks glass.

4

TRIPLE CROWN JULEP

2 oz. TRIPLE CROWN WHISKEY 1.2 oz. Simple Syrup 6 mint leaves Muddle mint leaves and simple syrup, fill an old fashion glass with ice.

Add TRIPLE CROWN, garnish with a mint sprig.

9 TRIPLE CROWN 10 SIDECAR

1 1/2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Amaretto 3 oz. Cranberry Juice Shake, pour into a highball glass with ice. Garnish with an orange peel.

11 CREAMY

1 1/2 oz. TRIPLE TRIPLE CROWN CROWN 1 1/2 oz. TRIPLE WHISKEY CROWN 1/2 oz. Orange Liqueur WHISKEY 1/2 oz. fresh lemon juice 1 oz. McCormick's 1/2 oz. Simple Syrup Irish Cream Shake with ice and strain Serve over ice. into a martini glass with a sugar rim. Garnish with a lemon twist.

16

BELMONT 2 oz. TRIPLE CROWN 2 oz. TRIPLE WHISKEY CROWN 7 mint leaves WHISKEY tsp. of fine sugar 1/2 oz. Grenadine 1 oz. club soda 1/2 oz. lemon juice Muddle mint leaves in glass, Shake with ice, garnish add TRIPLE CROWN. Top with a lemon twist. with club soda.

17 TRIPLE TIARA

2 oz. TRIPLE CROWN WHISKEY 2 oz. Triple Sec splash lime juice Shake, serve up or on the rocks. Garnish with lime.

18 TRIPLE CROWN OAKS

2 oz. TRIPLE CROWN WHISKEY 2 oz. orange juice Serve in a tall glass, garnish with orange slice.

Jamie’s Day

21 TRIPLE CROWNING GLORY

27

2 oz. TRIPLE CROWN WHISKEY 1/4 oz. Sweet Vermouth 2 dashes Angostura Bitters Shake with ice, strain into a martini glass. Garnish with a cherry.

TRIPLE CROWN

TRIPLE TULIP

22 EXCEPTIONAL TRIPLE CROWN

2 oz. TRIPLE 2 oz. TRIPLE 3 oz. TRIPLE 2 oz. TRIPLE CROWN CROWN CROWN CROWN WHISKEY WHISKEY WHISKEY WHISKEY 1/2 oz. dry Vermouth 1/2 oz. Sloe Gin 1/2 oz. Lillet Squeeze of fresh lemon 1/2 oz. pineapple juice 1/2 oz. Triple Sec Shake with ice and strain Shake, strain into a Shake with ice and strain into a chilled martini glass. juice. Serve as a shot. chilled martini glass. into a chilled cocktail glass.

TRIPLE CROWN COLLINS

2

TRIPLE CROWN MANHATTAN

15

Jack’s Day

20 TRIPLE CROWN STAKES

FRIDAY

Jose’s Day

Full Moon

14 CROWN PREAKNESS

SARATOGA

8

2 oz. TRIPLE CROWN TRIPLE CROWN WHISKEY WASHINGTON APPLE 1 dash Angostura 1 1/2 oz. TRIPLE Bitters CROWN 1 orange slice WHISKEY 1 cherry 1/2 oz. Apple Schnapps 1/2 oz. Simple Syrup 1 oz. Cranberry Juice In an old fashion glass, muddle orange and cherry Shake with ice. Strain into a martini glass, garnish with simple syrup. Add TRIPLE CROWN & bitters. with apple slice.

THURSDAY

28 TRIPLE THREAT

1 oz. TRIPLE CROWN WHISKEY 1/2 oz. Jagermeister/ your favorite herbal liqueur 1/2 oz. Red Bull/ your favorite energy drink Serve in a shot glass.

29 TRIPLE CROWN QUENCH

23 FROSTED TRIPLE CROWN

TRIPLE TODDY

24

2 oz. TRIPLE CROWN 2 1/2 oz. TRIPLE WHISKEY CROWN hot water WHISKEY 1 lump sugar 2 cloves Serve over crushed ice in a rocks glass.

Pour TRIPLE CROWN into a mug of hot water, add sugar and cloves.

30

25 CROWN COFFEE

2 oz. TRIPLE CROWN WHISKEY 3 oz. hot coffee Serve in a coffee mug.

Add whipped cream if desired!

31

TRIPLE DEGREE

TRIPLE CROWN KISS 2 oz. TRIPLE 2 oz. TRIPLE 2 oz. TRIPLE CROWN CROWN CROWN WHISKEY WHISKEY WHISKEY 1 oz. Apricot Brandy 1 scoop lemon ice 1/2 oz. maple syrup splash lime juice club soda Shake, serve on the rocks. Shake, serve on the rocks.

Place lemon ice in a tall glass, add TRIPLE CROWN. Lime garnish.

Top with club soda and slice of lemon.

Halloween

The Number One Source & Authority on Bartending and On-Premise

Perfection has a darker side.

An extraordinary blend of Patr贸n tequila and the pure, natural essence of the finest coffee.

simply perfect. simplyperfect.com

The perfect way to enjoy Patr贸n is responsibly. 漏 2013 The Patr贸n Spirits Company, Las Vegas, NV. 35% Alc./Vol.

NOVEMBER 2014 facebook.com/patronxocafe

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

PEPPERMINT PATRÓN XO CAFE

THE DARK KNIGHT RISES

1 oz. PATRÓN XO CAFE 1 oz. White Creme de Menthe Shake. Serve in a shot glass.

2 oz. PATRÓN XO DARK COCOA 1/2 oz. Sambuca shot espresso Build in acoffee mug.

2 NUTTY XO 1 oz. PATRÓN XO CAFE 1/2 oz. Hazelnut Liqueur 1 oz. Irish Cream Combine ingredients in old-fashioned glass on the rocks.

3

4

5 IRISH XO CAFE

XO SNOW DRIFT

CLIFFHANGER

2 oz. PATRÓN XO CAFE 1/2 cup Vanilla Ice Cream Blend and serve in a fluted champagne glass. Sprinkle with grated chocolate. Serve with a straw.

1/4 oz. PATRÓN XO CAFE 1/4 oz. Irish Cream 1/4 oz. Brandy 1 1/2 oz. Whipped Cream Mix first three ingredients.

Garnish with whipped cream.

1/2 oz. PATRÓN XO CAFE 3 oz. Cold Espresso Coffee 1 oz. Irish Whiskey 1/2 oz. Irish Cream dash Simple Syrup Blend with 2 cups crushed ice until smooth. Garnish with clover leaf, or parsley will do!

10

BLACKBERRY CREAM BUTTERY TWIST 1/2 oz. PATRÓN XO CAFE 1 1/2 oz. Patrón Añejo 3/4 oz. Blackberry Puree 1/2 oz. Simple Syrup 1/2 oz. Heavy Cream Combine ingredients. Shake and strain into a chilled martini glass. Garnish with fresh blackberries.

1 1/4 oz. PATRÓN XO CAFE 3/4 oz. Irish Cream splash Butterscotch Schnapps Butterscotch Candy Fill wine goblet halfway with ice. Top with butterscotch candies. Add all ingredients and serve.

Johnny’s Day

16 XO PREDICTION 1 1/2 oz. PATRÓN XO CAFE 2 scoops Vanilla Ice Cream Cola Whipped Cream Blend and pour into tall glass.

Fill with Cola. Add whipped cream. Garnish with a cocktail cherry and chocolate syrup.

XO WHITE RUSSIAN 1 oz. PATRÓN XO CAFE 2 oz. Ultimat Vodka Light Cream Pour vodka and PATRÓN XO CAFE over ice cubes in an old-fashioned glass. Fill with light cream.

Full Moon

Pam’s Day

9

6

11 CAFE ROYAL 1 1/2 oz. PATRÓN XO CAFE Strongly Brewed Coffee In a heated coffee mug add PATRÓN XO CAFE. Fill with coffee. Top with freshly whipped cream. Garnish with cocoa powder.

12

7

2 oz. PATRÓN XO DARK COCOA 1 oz. Creme de Banana 1 oz. Cream Shake all ingredients with ice and strain into a rocks glass with ice. Garnish with a banana slice.

8 PATRÓN EGG CREAM

PUMPKIN PIE 1/2 oz. PATRÓN XO CAFE 1/2 oz. Irish Cream 1/4 oz. Cinnamon Schnapps Layer above ingredients in a shot glass.

1 oz. PATRÓN XO CAFE 1 oz. Ultimat Vodka 1 oz. Light Cream splash Cola Shake PATRÓN XO CAFE, Vodka, and Light Cream. Pour into rocks glass and add a splash of Cola.

Bill’s Day

13

14

3/4 oz. PATRÓN XO CAFE 3/4 oz. Patrón Silver 3/4 oz. Espresso Shot Rim martini glass with powdered sugar. Combine ingredients in a mixing glass.

Add ice. Shake and strain.

Garnish with powdered chocolate.

15 XO BLIZZARD

ESPRESSO MARTINI

BANANA SPLIT

1

XO CAFÉ CHILLED PATRÓN XO CAFE Chill PATRÓN XO CAFE. Pour into a chilled shot glass and enjoy.

2 oz. PATRÓN XO CAFE Coffee Ice Cream 1 tsp. Ground Coffee Blend as a very thick milkshake. Pour into chilled cocktail glass. Dust with freshly grated nutmeg.

Veteran’s Day

17

18

19

XO CAFE COOLER

XO CAFE TINI 3/4 oz. PATRÓN XO CAFE 3/4 oz. White Creme de Cacao 3/4 oz. Half & Half Swirl glass with chocolate syrup. Combine ingredients in a mixing glass with ice. Shake and strain into a martini glass.

1 oz. PATRÓN XO CAFE THE DARK KNIGHT 1/2 oz. White Creme de Cacao 2 oz. PATRÓN XO 1/2 oz. Coconut Rum CAFE DARK 2 oz. Half & Half COCOA 1/2 oz.

Sambuca Combine ingredients in a mixing glass with ice. Shake Serve in a martini glass. vigorously. Strain into martini glass. Garnish with whipped cream and shredded coconut.

20

21 DARK COCONUT CREAM

RAGING BULL 1 1/2 oz. PATRÓN XO CAFE 1/2 Lime Chilled Cola In an ice-filled 10 oz. highball glass, squeeze half a lime and drop it into the glass. Add PATRÓN XO CAFE and cola.

1 1/2 oz. PATRÓN XO CAFE 2 tbsp. Cream of Coconut 1 oz. Heavy Cream big dash Vanilla Extract Combine ingredients into a mixing tin filled with ice. Shake well. Strain into a martini glass.

Garnish with fresh coconut shavings.

22 XO CAFE MINI STOUT 2 PARTS PATRÓN XO CAFE 1 PART Irish Cream Pour chilled PATRÓN XO CAFE into a shot glass. Top off with Irish cream.

Anne’s Day

23 30

24 SWEET DREAMS

25 HAZELNUT CAFE

1/2 oz. PATRÓN XO CAFE 2 oz. PATRON XO CAFE 1/2 oz. Patrón Añejo HUGS & XO DARK COCOA 1 oz. Hazelnut Liqueur 1 1/2 oz. PATRÓN XO CAFE 1 oz. Whipping Cream 3/4 oz. Ultimat Vodka 1/2 oz. Hazelnut Liqueur flavored with 1 oz. caramel syrup 1/2 oz. Patrón Citrónge Green Creme Shake. Serve on the rocks. Shake all ingredients with ice de Menthe and strain into a cocktail glass.

Fill up a glass with ice. Add Garnish with a caramel rim. the liqueurs. Stir and top with mint flavored whipping cream.

Garnish with a fresh sprig of mint and a sprinkle of nutmeg.

Foster’s Day Liane’s Day

bartender.com

26

27

28

29

FRAPPE XO

XO WHITE OUT 1 oz. PATRÓN XO CAFE 1 oz. White Creme de Cacao 1 oz. Heavy Cream In an ice filled mixing glass, combine ingredients. Shake until well-blended. Strain into a chilled cocktail glass.

Garnish with a sprinkle of ground espresso and chocolate.

DARK EYES 1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimate Vodka 1/2 oz. Patróne Citrónge Liqueur Serve as a shot. Garnish with a black olive.

1 oz. PATRÓN XO CAFE THIN LIZZY 1 oz. White Creme 1 part PATRÓN XO CAFE de Cacao 1 part Irish Whiskey 1/2 oz. Simple Syrup Pour Irish Whiskey into a shot 1 1/2 oz. Half & Half glass. Top off with chilled 1 scoop Ice PATRÓN XO CAFE. Swirl glass with chocolate syrup. Combine the ingredients in a blender. Blend until smooth. Pour into glass.

Thanksgiving Day

The Number One Source & Authority on Bartending and On-Premise

DECEMBER 2014

Absente.com | Grandeabsente.com | Absintheordinaire.com SUNDAY

MONDAY TUESDAY

1

2

THE GREEN FAIRY CABARET

ARBIE’S FRENCH KISS

¼ oz. ABSENTE ABSINTHE REFINED ¼ oz. crème de cacao ¼ oz. Frangelico ½ oz. Godiva Liqueur Mix all ingredients in a shaker with ice, strain into a martini glass.

7

AMOUREUSE

2 oz. ABSENTE ABSINTHE REFINED 1 oz. Black Currant Liqueur 1 oz. Mandarin or orange juice 1 oz. Absente La Créme Place all ingredients in a blender with ice for 30 seconds and serve in an ice-cold glass.

HEMINGWAY REVOLUTION

21

THE FIREFLY

1 oz. ABSINTHE ORDINAIRE 1 oz. Lime Juice Ice a shot glass, shake until frosted, and pour.

8 AFTER HOURS 9

15 JACK FROST

16 APPLE FAIRY

1 oz. ABSENTE 2/3 oz. ABSENTE ABSINTHE ABSINTHE REFINED REFINED 1 oz. crème de menthe 2/3 oz. Apple Vodka 1 oz. Jack Daniels sparkling apple 3 oz. crushed ice cider Mix together with crushed Pour in glass and fill the ice in a glass and garnish remainder with sparkling with mint leaves. apple cider.

TRADITIONAL

28

2 oz. ABSENTE ABSINTHE REFINED 3 oz. Cold Water 1 sugar cube

1. Pour ABSENTE ABSINTHE REFINED into a glass. Place an Absinthe spoon across the top of your glass. Position a sugar cube on top of the spoon.

2. Dissolve the sugar cube with cold water with a slow drip.

3.The water will become cloudy. It is called the “Louche”.

4.Stir with the Absinthe spoon and enjoy.

10

FRIDAY 4TH ESTATE COCKTAIL

5

½ oz. ABSENTE 4 dashes GRANDE ABSINTHE ABSENTE REFINED ABSINTHE ½ oz. Bailey’s ORIGINALE Irish Cream 1/3 oz. French ½ oz. Opal Nera vermouth Black Sambuca 1/3 oz. Italian Layer ingredients carefully vermouth by pouring slowly over the 1/3 oz. Magellan back of a spoon into a shot Blue Gin glass.

Layer in a shot glass.

11

DRIFT

17

ABSENTE HOPPER

THE MARILYN

CRAZY CRUSTA

SATURDAY

6

UNCLE CAESAR

2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Chambord Liqueur 4 oz. cranberry juice Shake well with ice and serve cold.

12

1 oz. ABSENTE ABSINTHE REFINED 1 oz. orange juice 1 oz. pomegranate juice Shake well with cubed ice and serve in a martini glass.

2 oz. ABSENTE ABSINTHE REFINED 1 oz. white crème de menthe 1 oz. peppermint schnapps Shake with ice and serve in a martini glass.

19 CHANTAGE

Full Moon

13

22

23

29

ABSENTE MOJITO

30

24 RED PEPPAR

2 oz. ABSENTE ABSINTHE REFINED 1 oz. Absolut Peppar Vodka 4 oz. tomato juice Shake well with ice and serve in a tall glass with a lime and a celery stalk.

31

25

DEATH BY SANTA

1 oz. ABSENTE ABSINTHE REFINED 1 oz. strawberry liqueur ½ oz. lime juice soda water Serve over crushed ice and garnish as desired.

Top off with soda water.

Christmas Day

NORTH STAR

20

½ oz. ABSENTE ABSINTHE REFINED 1 ½ oz. quality Kirschwasser 1 oz. white crème de cacao 1 oz. Absente La Créme

1 oz. M.P. ROUX'S SUPREME ABSINTHE 4 oz. Champagne 1 Floating Mint Leaf, if desired Stir and serve in a champagne Add all ingredients into a mixing glass. Shake over ice and strain flute-garnish if desired. into a rocks glass filled with ice.

Garnish with a Star Anise, brandied cherry, and grated nutmeg.

Julie’s Day

1 tsp. ABSENTE ABSINTHE REFINED 2 oz. Rhum Barbancourt White ½ oz. lime juice 1 tbs. sugar lime slices Line glass rim with lime and sugar; mix all liquid.

Shake and pour over ice then garnish with additional limes.

bartender.com

18 NAUGHTY ELF

ZELDA

Lynn’s Day

1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 2/3 oz. ABSENTE 1 oz. orange-infused GREEN PEPPER ABSINTHE vodka REFINED 1 oz. ABSENTE 1 oz.

Hiram Walker Black 2/3 oz. Apple Vodka ABSINTHE Raspberry Liqueur sparkling apple 1 oz. Champagne REFINED cider 4 oz. Dr. Pepper Combine Absente, vodka, Pour in glass and fill the and Black Raspberry Liqueur Serve over cubed ice. remainder with sparkling in a cocktail shaker. Shake thoroughly over ice. Strain into apple cider. a chilled cocktail glass. Top with champagne and garnish with a raspberry.

First Day of Winter

APPLE FAIRY

3 ABSENTE 4 WITHOUT LEAVE

¾ oz. ABSENTE ABSINTHE REFINED ½ oz. Jack Daniels Private Stock ½ oz. Johnny Walker Black ¼ oz. Jean-Marc XO Vodka Serve as a shot.

Jackie’s Day

THURSDAY

¼ oz. GRANDE ABSENTE 1 oz. ABSENTE SUNDAY MORNING 1 oz. ABSENTE HOTSHOT GREEN SILK ABSINTHE ABSINTHE 2 oz. ABSENTE ABSINTHE 1 oz. ABSENTE ORIGINALE 2 oz. M.P. ROUX'S REFINED ABSINTHE REFINED ABSINTHE ¼ oz. green crème SUPREME 1 ½ oz.

Rhum REFINED 1 oz. Frangelico REFINED de menthe ABSINTHE Barbancourt 1 oz. peppermint 1 oz. cognac 1 oz. Mandarin Vodka ¾ oz. white crème 1 oz. Rose Champagne White schnapps 1 oz. hot coffee 1 oz. Absente La Créme de cacao 1 oz. Rinquinquin 1 ½ oz. Bailey’s Irish 1 oz. green crème de 1 tsp. Absente La 3 oz. Hot Coffee ¾ oz. Absente (peach wine) Cream menthe Créme Layer and serve in a mug, La Créme Shake on ice and serve in a Shake with ice and strain topped with whipped Layer and serve in a glass Stir well with ice and serve into a martini glass. Garnish Shake all ingredients with champagne glass. cream and cinnamon. mug- garnish with grated in a rocks glass. ice, strain into a cocktail with chocolate, if desired. hazelnuts. glass, and serve.

14

1 shot ABSENTE ABSINTHE REFINED 1 shot Chambord Raspberry Liqueur ½ shot Fraise ½ shot Crème de Cassis dash cranberry juice Serve in a martini glass with a sugared rim.

WEDNESDAY

26

RAINY NIGHT

27

1 oz. ABSENTE ABSINTHE CHERRY TOMATO REFINED 2 oz. ABSENTE ½ oz. simple syrup ABSINTHE 2 oz. Rhum Barbancourt REFINED 3 Star, Aged 4 Years 4 oz. V8 Tomato Juice ½ oz. Cointreau 1 squeezed lime 8 mint leaves Shake and serve in a cocktail glass. Garnish with a lime. Put ingredients in a blender for 20 seconds and serve in an ice cold highball glass.

FOUR HORSEMEN 2 oz. ABSENTE 2 oz. ABSENTE ABSINTHE REFINED ABSINTHE fresh mint leaves REFINED fresh lime 1 oz. Opal Bianca simple syrup White Sambuca soda water or seltzer 1 oz. Rhum Barbancourt Muddle 2 lime wedges and 5 Star, Aged 8 Years freshly chopped mint in a 1 oz. Cointreau highball glass. Add ice, ABSENTE ABSINTHE REFINED, Shake on ice and serve in a a splash of simple syrup, martini glass. and top it off with soda Amy’s Day water or seltzer. Add a few New Year’s Eve mint leaves for garnish.

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