BARTENDER 2022 CALENDAR

Est. 1979

T H E N U M B E R O N E S O U R C E & A U T H O R I T Y O N B A R T E N D I N G , O N P R E M I S E & B E YO N D !

2022

DAILY COCKTAIL CALENDAR & RECIPE GUIDE

The Bartenders’ Foundation Providing education opportunities for Bartenders and their families.

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™ Box 691302 Vero Beach, FL 32969 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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BARTENDER.COM | MIXOLOGIST.COM

2022 CALENDAR SUN

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VOL 102, 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 (772)999-3994, 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: CATIE GIBBONS, 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 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.: 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 691302, VERO BEACH, FL 32969. WHEN SENDING NEW ADDRESS, GIVE OLD ADDRESS TO ENSURE PROMPT SERVICE. POSTMASTER: SEND ALL ADDRESS CHANGES TO BARTENDER® MAGAZINE, P.O. BOX 691302, VERO BEACH, FL 32969. COPYRIGHT 2021/2022, FOLEY PUBLISHING. ALL RIGHTS RESERVED. REPRODUCTION IN WHOLE OR IN PART IN ANY LANGUAGE WITHOUT PERMISSION OF THE PUBLISHER IS PROHIBITED.

The number one source and authority on bartending, on premise & beyond.

BARTENDER.COM | MIXOLOGIST.COM

January 2022 SUNDAY NANA'S BREAKFAST

MONDAY GOOD NIGHT AND GOOD LUCK

TUESDAY

WEDNESDAY

THE INTERNATIONAL NEGRONI

THE BUTTERFLY EFFECT

www.MartinMillersGin.com

THURSDAY SUMMER SOLSTICE

FRIDAY

SATURDAY

"O TANNENBAUM"

1WINTERBERRY SQUEEZE

2 oz. MARTIN MILLER’S ORIGINAL GIN 2 oz. Lemon juice 2 oz. Elderflower syrup 7-8 Cranberries 1 bar spoon Juniper berry 4-5 Sprigs thyme ➜ Place cranberries, juniper berries & thyme into French press. Shake gin, lemon juice & elderflower syrup with ice & strain into press. Steep for a few minutes, press down & pour into a coupe.

NEW YEAR’S DAY

2

MARTIN MILLER’S ORIGINAL MULLED GIN! 11/2 oz. MARTIN MILLER’S ORIGINAL GIN

3 oz. Apple juice 2 tbsp. Honey To taste, whole cinnamon cloves & star anise Pinch chili flakes ➜ Gently heat ingredients for five minutes. Strain into a glass and garnish with orange zest and cinnamon sticks. Enjoy!

9

LEMONADE GIN MOJITO 11/2 oz. MM’S ORIGINAL GIN

4 oz. Lemonade 2 oz. Club soda 8 oz. Crushed ice 4 Mint leaves 2 Lemon slices 5 Blueberries ➜ Muddle mint and lemon in highball glass. Top with ice, then add gin, lemonade, and club soda. Stir. Garnish with blueberries, if desired.

16

NORDIC MARTINI 11/2 oz. MARTIN MILLER’S GIN

½ oz. Dry Vermouth 1 tsp. Dill pickle juice ➜ Stir and strain into a chilled Nick & Nora glass, then garnish with a dill sprig. Add a few drops of EVOO if you are feeling extra fancy!

3

MM’S GIN, APPLE CIDER & GINGER BEER COCKTAIL 1/2 oz. MM’S ORIGINAL GIN

3/4 oz. Apple cider 3/4 oz. Fresh lemon juice Ginger beer, chilled ➜ Place glass in freezer to chill.

Combine gin, lemon juice, & apple cider in cocktail shaker with ice. Shake & pour into ice-filled, chilled glass. Top with chilled ginger beer & stir. Apple slice & nutmeg garnish. Cheers!

10

MARTIN MILLER’S ORIGINAL GIN MARTINI 2 oz. MARTIN MILLER’S ORIGINAL GIN

1/2 oz. Dry vermouth Twist of lemon (optional) ➜ Pour gin and vermouth into a shaker filled with ice. Resist the temptation to shake. Stir and strain into a martini glass.

Garnish with lemon.

17

THE INTERNATIONAL NEGRONI 1 oz. MARTIN MILLER’S GIN

1 oz. Licor 43 1 oz. Montenegro Amaro ➜ Stir in a mixing glass for 30 seconds. Serve on a large ice cube in a Bucket Glass. Garnish: Orange wheel with a flower.

4

MM’S GIN & TONIC W/ STRAWBERRY & BLACK PEPPER 11/2 oz. MARTIN MILLER’S ORIGINAL GIN

6 oz. Premium Tonic water Quartered strawberries Fresh cracked black pepper ➜ Fill a balloon glass with ice. Pour gin over ice & add strawberries. Add tonic, stir gently & garnish with one twist of black pepper.

11

MANGO COLLINS 11/2 oz. MARTIN MILLER’S GIN

¾ oz. Lemon juice ½ oz. Liquor 43 Scoop of freeze-dried mango powder ➜ Shake ingredients. Serve in highball topped with soda.

18

SUMMER IN THE CITY

Mint – Smack!

11/2 oz. MARTIN MILLER’S GIN ¼ oz. Lemon ½ oz. Tangerine juice ½ oz. Pineapple ¾ oz. Licor 43 ➜ Shake and serve in an empty glass and garnish with and ice pop.

5

BREAKFAST TEA MARTINI 1²⁄³ oz. MM’S ORIGINAL GIN

6LEMONADE GIN MOJITO

2 Bags tea, 31/2 oz. Boiling water 31/2 oz. White sugar ²⁄³ oz. Grapefruit juice ¹⁄³ oz. Triple sec, 2 tsp. Marmalade 1 Egg white ➜ Combine boiling water, tea & sugar. Infuse for 15 min. Add tea & ingredients to shaker. Break marmalade. Dry shake to emulsify egg & mix. Add ice & shake.

Strain into chilled cocktail glass.

11/2 oz. MM’S ORIGINAL GIN 4 oz. Lemonade 2 oz. Club soda 8 oz. Crushed ice 4 Mint leaves, 2 Lemon slices 5 Blueberries ➜ Muddle mint leaves & lemon in highball glass. Top with ice, add gin, lemonade, & club soda. Stir. Garnish with blueberries, if desired, serve, and enjoy!

12

13 SNOW GLOBE G&T

BIRDS & THE BEES 11/2 oz. MARTIN MILLER’S GIN

¾ oz. Lemon Stock ½ oz. Local honey ➜ Take scraps (peels, husks left over from juicing) & throw it in a pot with 11/2 L water.

Bring to boil, stir occasionally, continue to boil until reduced 50%. Add 50g white sugar, 20g citric acid, & 10g malic acid.

Mixed, strain, cool, and use fresh citrus juice.

19

A STAR IS BORN

11/2 oz. Starfruit and Green Apple infused MARTIN MILLER’S GIN

1 oz. Lime juice 1 oz. Licor 43 1 oz. La Pina Thai Basil ➜ Add pomegranate to bottom of the glass, add crushed ice and add pomegranate and starfruit at the top.

11/2 oz. MARTIN MILLER’S GIN ¾ oz. Coconut Water parts Tonic Water 11/2 oz. Squeeze of lime ➜ Build in a rocks glass over ice. Garnish with a lime wheel or add in some dried coconut flakes to really make it snow.

20

7GIN FIZZ

2 oz. MM’S WESTBOURNE GIN 1 oz. Club soda 1 oz. Lemon juice 3/4 oz. Simple syrup 1 Egg white Ice ➜ Pour club soda into tall glass.

Add remaining ingredients to a shaker without ice & shake well for 10 seconds. Add 3-4 ice cubes into shaker and shake, vigorously. Double strain into glass.

14 FORAGER’S MILKSHAKE

11/2 oz. MARTIN MILLER’S GIN ¼ cup Strawberries, hulled & quartered 3-4 Scoops Vanilla Ice Cream ➜ Combine ingredients in a blender, and blend until smooth. Pour contents into a Soda Fountain or Collins glass.

Top with whipped cream, then garnish with grated nutmeg and a strawberry slice or two.

8MARTIN MILLER’S GIN COCKTAIL

2 oz. MARTIN MILLER’S ORIGINAL GIN

1/2 oz. Dry vermouth Twist of lemon (optional) ➜ Pour gin and vermouth into a shaker filled with ice. Resist the temptation to shake. Stir and strain into a martini glass.

Garnish with lemon.

15 WILD BERRY COLLINS

11/2 oz. parts MARTIN MILLER’S GIN

15 Wild Berry Collins ¾ oz. Lemon juice ½ oz. Strawberry Puree ½ oz. Honey Syrup (2:1) Splash of Soda Water ➜Shake and strain into a Highball glass over ice, then top with a splash of soda water.

Garnish with a sprig of mint or lemon wheel.

21 LA BONITA

1 oz. Lemon ¾ oz. Giffard Crème de mure ½ oz. Licor 43 Egg white ➜ Shake and strain and serve in a Collins Glass.

Basil – Smack 2 oz. MARTIN MILLER’S GIN 2 muddled strawberries 1 oz. Lemon 1 oz. Licor 43 ➜ Shake and Serve up.

Garnish with a pin of basil.

22 THE BUTTERFLY EFFECT

27 THE LITTLE MERMAID

28 SUMMER SOLSTICE

29 GOOD NIGHT & GOOD LUCK

NANA’S BREAKFAST 2 oz. MARTIN MILLER'S GIN

11/2 oz. MARTIN MILLER’S GIN ¼ oz. Orgeat ½ oz. Licor 43 1 oz. Lemon 1 oz. Suze Egg white ➜ Shake and strain and serve neat. Garnish with edible flowers.

MARTIN LUTHER KING, JR. DAY

23/30

MARTINS PIMM’S CUP 11/2 oz. MARTIN MILLER’S GIN

11/2 Pimm’s ½ oz. Lemon juice A smack of mint ➜ Shake and strain over ice, top with soda. Garnish with a sprig of basil.

24 /31

THE SNOZBERRY BRAMBLE 11/2 oz. MARTIN MILLER'S GIN

¾ oz. Licor 43 ¾ oz. Lemon ¼ oz. Crème de cassis 3 Raspberries muddled ➜ Shake, Double Strain into a martini glass. Garnish with raspberry.

25

“O TANNENBAUM” 2 oz. SPRUCE NEEDLE MARTIN MILLER’S GIN (1 cup spruce or

Douglas fir needles, One 750 ml Martin Miller's Gin)* ½ oz. Licor 43 *Blend, then infuse for 24 hours. Strain Gin thru coffee filter/metal strainer. Pour Gin into a bottle. ➜ Serve on the rocks & top with tonic water.Stir with bar spoon for desired color

26

DREAMY KIWI 2 oz. MARTIN MILLER'S GIN

A clap of basil 3 pieces of kiwi muddled 2 pieces of cucumber muddled 1 oz. Lime juice 1 oz. Licor 43 ➜ Shake, garnish with a basil sprig.

2 oz. MARTIN MILLER’S GIN 1 oz. Lemon juice 3/4 oz. Licor 43 1/2 oz. Blue Curacao 1/4 oz. Orgeat ➜ Shake and serve on the rocks in a wine glass. Top with crushed ice. Garnish with edible flowers.

The number one source and authority on bartending, on premise & beyond.

1 oz. MARTIN MILLER’S GIN A clap of mint Pieces of watermelon muddled 1 oz. Mezcal 1 oz. Lime juice 3/4 oz. Licor 43 ➜ Shake and double strain.

13/4 oz. Butterfly pea flower infused MARTIN MILLER’S GIN 1/2 oz. Absinthe 1/2 oz. Licor 43 1/4 oz. Crème de Violette 1 dash cardamom bitters 2 dashes Fire Bitters ➜ Shake & strain into neat glass.

Garnish with dehydrated lime wheel covered in absinthe, light & dust with cinnamon. Top with soda. Garnish with watermelon.

BARTENDER.COM | MIXOLOGIST.COM

February 2022 SUNDAY

MONDAY

TUESDAY

1

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

6

DRY MARTINI 1 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

13

GIARDINO CASSIS 11/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

1/2 oz. Creme de Cassis Club Soda ➜ Pour into wine glass with ice. Top with club soda.

7

VERMUTTINO 11/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

Top w/ Soda Water ➜ METHOD: Build in glass, over ice.

GLASSWARE: Rocks GARNISH: Half Lemon Wheel

14

WESTERN ROSE 1/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

11/2 oz. Martin Miller's Gin 1/2 oz. Brandy ➜ Shake, serve on the rocks.

8

SORRENTO SPRITZ 2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

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

15

SWING COCKTAIL 1 oz. VERMOUTH GIARDINO TRADIZIONALE 1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

3 oz. Orange Juice 1 tsp. Powdered sugar ➜ Shake well with ice. Serve on the rocks.

WEDNESDAY

2

MANHATTAN 1 oz. VERMOUTH GIARDINO TRADIZIONALE

www.VillaMassa.com/vermouth-giardino

THURSDAY

3AMERICANO

11/2 oz. VERMOUTH GIARDINO TRADIZIONALE

FRIDAY

4PIEMONTE EXPRESS

11/2 oz. VERMOUTH GIARDINO TRADIZIONALE

SATURDAY

5GIARDINO COBBLER

2 oz. VERMOUTH GIARDINO TRADIZIONALE

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

11/2 oz. Italian Red Bitter Liqueur Top with Soda Water ➜ METHOD: Build in glass over ice.

GLASSWARE: Rocks GARNISH: Half Orange Wheel

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

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

9

10 SWEET MARTINI

11 TEQUINI

12 ITALIAN KISS

SORRENTO TONICA 2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

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

16

GIARDINO COOLER 2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

1 dash Grenadine Club Soda ➜ Serve in tall glass with ice.

Fill with club soda.

1 oz. VERMOUTH GIARDINO TRADIZIONALE

1 part VERMOUTH GIARDINO MEDITERRANEAN DRY

11/2 oz. VERMOUTH GIARDINO TRADIZIONALE

2 oz. Martin Miller's Gin ➜ Stir on the rocks or strain into cocktail glass. Cherry garnish.

4 parts Tequila ➜ Stir on ice. Add olives or lemon twist.

11/2 oz. VERMOUTH GIARDINO

17

18 CARUSO

19 ITALIAN PRINCESS

PERFECT MANHATTAN 1/4 oz. VERMOUTH GIARDINO TRADIZIONALE 1/4 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

11/2 oz. Bourbon 1-2 dashes Bitters ➜ Stir. Serve straight up or on the rocks.

1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

MEDITERRANEAN DRY

➜ Serve over ice in rocks glass.

11/2 oz. VERMOUTH GIARDINO TRADIZIONALE

1 oz. Martin Miller's Gin 1/2 oz. Green Creme de Menthe ➜ Stir. Serve on the rocks.

11/2 oz. Rum ➜ Stir over ice in rocks glass.

25 HOT ITALIAN MARTINI

26 ROB ROY

VALENTINE’S DAY

20

ITALIAN APPLE 1/2 oz. VERMOUTH GIARDINO TRADIZIONALE

1/2 oz. Apple Jack Liqueur 1 oz. Brandy ➜ Shake, serve over crushed ice.

27

GIARDINO COSMOPOLITAN 1/2 oz. VERMOUTH GIARDINO 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.

21

ITALIAN & IRISH 1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

1 oz. Irish Whiskey 1 dash Green Chartreuse 1 dash Green Creme de Menthe ➜ Stir well, serve on the rocks.

22

BLUE EYES 1 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

1 oz. Martin Miller's Gin 5 drops Blue Curacao ➜ Stir in mixing glass. Pour into martini glass, garnish with lemon twist.

23

ITALIAN ICED TEA 1 part VERMOUTH GIARDINO MEDITERRANEAN DRY

2 parts Ginger Ale ➜ Serve on the rocks with slice of lemon.

24

ITALIAN PARADISE 1/4 oz. VERMOUTH GIARDINO TRADIZIONALE

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.

1/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY

11/2 oz. Lemon Rum Jalapeno pepper ➜ Mix with ice and strain into a chilled martini glass. Add jalapeno and twist of lemon.

3/4 oz. VERMOUTH GIARDINO TRADIZIONALE

11/2 oz. Scotch 1-2 dashes Bitters ➜ Stir with cracked ice and strain into cocktail glass.

Garnish with lemon twist.

28

MELON MARTINI 1 part VERMOUTH GIARDINO TRADIZIONALE

1 part Scotch 1 part Melon Liqueur 1 dash Blue Curacao ➜ Stir with ice, pour into rocks glass with ice.

The number one source and authority on bartending, on premise & beyond.

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March 2022 SUNDAY PEACH TREE OLD FASHIONED

MONDAY MAIDEN CITY MULE

TUESDAY

1

PEACH TREE OLD FASHIONED 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Demerara sugar cube 3 dashes Orange Bitters 2 medium sized peach wedge ➜ In a mixing glass, add sugar cube, 1 peach wedge & orange bitters. Muddle. Add whiskey & ice then stir. Double strain into rocks glass with ice. Garnish with the second peach wedge.

6

GETTING FIGGY WITH IT 11/2 oz. THE QUIET MAN® IRISH WHISKEY

½ oz. Cointreau 1 tsp. Fig Preserves ½ oz. Lime juice 1 dash Angostura Bitters ➜ Combine ingredients into a shaker with ice and shake.

Strain into a coupe glass.

Garnish with orange twist and 1/2 cinnamon rim.

13

CIARAN’S COFFEE 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Hazelnut Liqueur 4 oz. Coffee ➜ Combine in a coffee mug.

Add coffee. Top with whipped cream & brown sugar.

7

WEARING OF THE GREEN 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Saint Brendan’s® Irish Cream 10 Mint leaves ➜ Add The Quiet Man® and Saint Brendan’s® to a cocktail shaker with ice. Add about 10 mint leaves & shake vigorously.

Strain & serve up in a coupe glass.

14

SOUTHERN ST. PATRICK 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Peach Liqueur ¾ oz. Orange juice ➜ Combine all ingredients in a shaker over ice. Shake vigorously. Strain into cocktail coupe & garnish with orange zest.

8

SOLITARY MANHATTAN 2 oz. THE QUIET MAN® IRISH WHISKEY

½ oz. Ginger Liqueur ½ oz. Sweet Vermouth 2 dashes Angostura bitters ➜Stir over ice & strain on the rocks or up in a cocktail glass.

Garnish with a lemon twist.

15

ROSEMONT SOUR 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Raspberry Liqueur ¾ oz. Lemon juice ➜ Combine all ingredients in a shaker over ice. Shake vigorously. Strain into cocktail coupe & garnish with fresh raspberries or lemon zest.

WEDNESDAY

2

THURSDAY

3

GOLDEN HOUR IN DERRY TIMELESS TODDY 2 oz. THE QUIET MAN® IRISH WHISKEY 2 oz. THE QUIET MAN® IRISH ® ½ oz. Celtic Honey Irish Liqueur WHISKEY

FRIDAY

4SHOT & STOUT

SATURDAY

1 shot THE QUIET MAN IRISH ®

WHISKEY

½ oz. Lillet Blanc® Splash Bowling & Burch® Gin ➜ Combine whiskey, honey liqueur & Lillet in mixing glass.

Add ice & stir. In separate rocks glass, swirl gin to rinse inside of glass,discard. Add ice. Strain whiskey, liqueur & Lillet over ice. Garnish sprig rosemary & Luxardo cherry.

½ oz. Celtic Honey® Irish Honey Liqueur ½ oz. Lemon juice Hot water Lemon wheel ➜ In a small saucepan, heat water near boiling. Add all ingredients in a mug or heat-friendly snifter. Garnish with a lemon wheel.

1 pint Irish stout ➜ Pour a velvety pint of your favorite stout then tip in a shot of The Quiet Man Irish Whiskey.

Sip and enjoy.

9

10 MAN OF THE YEAR

11 WATERSIDE SOUR

MAN THE SIDECAR 2 oz. THE QUIET MAN® IRISH WHISKEY

1 oz. Triple Sec ¾ oz. Lemon juice 1 dash Orange Bitters ➜ Shake over ice, strain into cocktail glass & garnish with flamed orange twist.

16

MAN COLLINS 1 oz. THE QUIET MAN® IRISH WHISKEY

4 oz. Sweet & sour mix 1 oz. Club soda ➜ Shake Quiet Man & sweet & sour, top with club soda. Serve over ice.

DAYLIGHT SAVINGS

20

www.TheQuietManIrishWhiskey.com

1 ½ oz. THE QUIET MAN IRISH ®

WHISKEY

2 oz. THE QUIET MAN IRISH ®

WHISKEY

5MAIDEN CITY MULE

2 oz. THE QUIET MAN® IRISH WHISKEY ½ oz. Fresh lime juice ½ oz. Fresh pineapple juice Ginger beer Grilled pineapple for Garnish ➜ Fill a copper mug with ice & pour whiskey & fresh fruit juices over top. Fill the rest of the mug with ginger beer & a grilled pineapple slice for garnish.

12 ST. PATRICK’S PRIDE

2 oz. THE QUIET MAN® IRISH WHISKEY

½ oz. Campari ½ oz. Dry Vermouth ¼ oz. White Crème de Cacao ➜ Stir over ice & strain into a cocktail glass. Garnish with a lemon twist.

1 oz. Blackberry Liqueur ¾ oz. Lemon juice ➜ Combine all ingredients in a shaker over ice. Shake vigorously. Strain over fresh ice in a rocks glass & garnish with fresh blackberries or lemon zest.

1 oz. Maple Syrup 3 oz. Cold Apple Cider ➜ Combine all ingredients in a shaker over ice. Shake vigorously. Strain into collins glass over fresh ice & garnish with sliced apples.

17

18 IRISH TEA

19 MANLY PRINCE

IRISH STING 11/2 oz. THE QUIET MAN® IRISH WHISKEY

¼ oz. White Crème de Menthe ➜ Shake. Serve up or on the rocks.

11/2 oz. THE QUIET MAN IRISH ®

WHISKEY

11/4 oz. THE QUIET MAN® IRISH WHISKEY

4 oz. Hot tea ➜ In a mug, stir well. Add cinnamon stick.

3 oz. Tonic water ➜ In an old-fashioned glass, add ice and stir gently. Drop in lemon peel.

25 BELFAST COOLER

26 AN FEAR CIUIN

ST. PATRICK’S DAY

21

22

23

24

MAN MIST 2 oz. THE QUIET MAN® IRISH WHISKEY

IRISH BUCK 11/2 oz. THE QUIET MAN® IRISH WHISKEY

SHAMROCK 11/2 oz. THE QUIET MAN® IRISH WHISKEY

IRISH COFFEE 11/2 oz. THE QUIET MAN® IRISH WHISKEY

JOHN MULGREW 11/2 oz. THE QUIET MAN® IRISH WHISKEY

Club soda ➜ Fill bottom of tall glass with cracked ice. Add Quiet man. Fill with club soda, garnish with lemon peel.

11/2 oz. Sherry 11/4 oz. White Crème de Menthe 11/2 oz. Heavy Cream ➜ Shake well with crushed ice.

Strain into chilled cocktail glass.

➜ Pour The Quiet Man over ice in an old-fashioned glass.

27 QM BLACKTHORN

28 IRISH APPLE

29 FOUR LEAF CLOVER

30 MANLY KILT

31 MANLY LOVE

TIMELESS TODDY

STOUT & SHOT

➜ Served over shaved ice.

4 oz. Ginger Ale ➜ Pour Quiet Man into chilled highball glass with cracked ice.

Twist lemon peel over drink and drop in. Add ginger ale.

¾ oz. Green Crème de Menthe 4 oz. Vanilla Ice Cream ➜ Mix in blender until smooth, serve in chilled wine glass.

Hot coffee Brown sugar Cream ➜ Pour Quiet Man into Irish coffee glass, add coffee almost to brim, stir in sugar, slowly pour cream over back of spoon so settles on top.

1 oz. THE QUIET MAN® IRISH

11/4 oz. THE QUIET MAN® IRISH

11/2 oz. THE QUIET MAN® IRISH

11/2 oz. THE QUIET MAN® IRISH

11/2 oz. THE QUIET MAN® IRISH

¼ oz. Dry Vermouth 1 oz. Anisette ➜ Stir well with ice. Strain into cocktail glass. Garnish with lemon peel.

2 oz. Apple juice 1 dash Triple Sec ➜ Shake with ice, garnish with orange peel.

¾ oz. Dry Vermouth 1 tsp. Green Chartreuse 1 tsp. Green Crème de Menthe ➜ Stir with lots of ice, strain into cocktail glass.

1 oz. Scotch 1 oz. Lemon juice 1 oz. Sugar syrup 1 dash Orange Bitters ➜ Mix in shaker with crushed ice. Strain into chilled cocktail glass. Lemon peel garnish.

½ oz. Sherry ➜ Serve over rocks with lemon wedge.

WHISKEY

WHISKEY

WHISKEY

WHISKEY

2 oz. THE QUIET MAN IRISH ®

WHISKEY

11/4 oz. THE QUIET MAN® IRISH WHISKEY

WHISKEY

The number one source and authority on bartending, on premise & beyond.

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April 2022 SUNDAY

MONDAY

BLUE TAP TAP

TUESDAY

WEDNESDAY

HAITIAN HURRICANE

www.barbancourt.com

THURSDAY

FRIDAY

1IT STARTS WITH LOVE

CHAMP DE MARS DAIQUIRI

2 oz. RHUM BARBANCOURT 3 STAR 3/4 oz. Ginger/vanilla bean/ Demerara syrup 1/2 oz. Lime juice 1/2 oz. Lemon juice 1 Egg white ➜ Dry shake, shake/double strain/mango garnish

APRIL FOOL’S DAY

3

DAIQUIRI CLASSIC 2 oz. RHUM BARBANCOURT 3 STAR

3/4 Lime 3/4 Simple syrup ➜ Glassware: Rocks Glass Shake and Strain Lime wedge

4

5

1/4 oz. Vanilla simple syrup 1 oz. Coffee liqueur 1/2 oz. Full fat oatly oat milk Topped with Café batido foam & chocolate covered espresso beans. ➜ Foam: Mix 2 Tbsp. Café batido instant coffee with 2 Tbsp. water & 1 Tbsp. vanilla simple syrup and blend until thick.

11/2 oz. Pineapple Juice 1 oz. Blood Orange 1/2 oz. Lime Juice ➜ Glassware: Highball Ice: Chipped Build: Shaken and Strained Garnish: Pineapple Chunk

ESPRESSO HEAVEN BLOOD ORANGE RUM 11/2 oz. RHUM BARBANCOURT 3 STAR PUNCH 2 oz. RHUM BARBANCOURT 3 STAR 1 oz. Fresh brewed espresso

6

ALL HANDS ON DECK 2 oz. RHUM BARBANCOURT 3 STAR

1/2 oz. Lime Juice 11/2 oz. Pineapple Juice 1/4 oz. Simple syrup Splash of cranberry ➜ Garnish: Pineapple & Cherry Glass: Highball Ice: Chipped Ice Prod: Shake & Strain

7TI PUNCH KREYOL

3 oz. RHUM BARBANCOURT WHITE 1 oz. Cane syrup 1/4 Lime juice ➜ Mix all ingredients in a glass,add ice, Garnish with half a lime.

10

1/2 oz. Amaro Montenegro 3/4 oz. Cherry syrup 1/4 oz. Orange Juice 1 dash Angostura

11

BLUE TAP TAP 1 oz. RHUM BARBANCOURT 3 STAR

1 oz. Blue curaçao 1 oz. Cream of coconut 2 oz. Pineapple juice ➜ Combine all ingredients in cocktail shaker with ice, shake well, and serve in a collins glass with an orange wedge.

17

1 oz. White mint liqueur 1 oz. Dark creme de cacao 1 oz. Whipping cream ➜ Pour all ingredients including rum into a shaker half-filled with ice. Shake and serve in an old fashioned glass.

18

MOJITO 1 oz. RHUM BARBANCOURT 3 STAR

1 oz. Lime juice, ¼ oz. Simple syrup, 3 Fresh mint leaves Splash club soda 2 drops Angostura bitters ➜ Muddle mint leaves with the simple syrup in glass, add 1 big rock of ice, then add Rhum Barbancourt 3 Star & lime juice.

Complete the cocktail with club soda and Angostura bitters.

EASTER

24

CESAR’S PUNCH 2 oz. RHUM BARBANCOURT 3 STAR

1/4 oz. Simple syrup 1 oz. Grenadine 11/2 oz. Fresh lime juice 3 dashes Angostura bitters ➜ Combine, shake with ice and strain into a glass over fresh ice.

Garnish with a lime wedge.

25

CESAR’S PUNCH RE-MIX 2 oz. RHUM BARBANCOURT 3 STAR

1 oz. Hibiscus syrup 1/4 oz. Ginger simple syrup 11/2 oz. Lime juice 3 dashes Angostura bitters ➜ Combine, shake with ice and strain into a glass over fresh ice.

Garnish with a lime wedge.

11/2 oz. RHUM BARBANCOURT 3 STAR 2 oz. Fresh Cinnamon rosemarypeach juice* 1/2 oz. Fresh lime 1/2 oz. Homemade peach jam 3 dashes Warm spice bitters ➜ Cinnamon rosemary-peach juice: Fully blend fresh ripe peaches & rosemary. Strain mixture through a fine mesh strainer, mix in peach jam & a cinnamon stick & refrigerate before using.

BY LAURA PICA; @BOOZY_BARTENDER

8HAITIAN COFFEE

9THIS IS A LONG TIME

1 oz. RHUM BARBANCOURT 3 STAR 1 oz. Coffee liqueur Coffee ➜ Pour Rhum Barbancourt 3 Star, coffee liqueur and sugar into a mug. Fill with coffee and stir gently. Top with a bit of whipped cream or add sugar if you would like it a bit sweeter.

COMIN’

1 oz. RHUM BARBANCOURT 3 STAR 1 oz. Bourbon 1/2 oz. Sweet vermouth 1/2 oz. Herbal liqueur 1 dash Angostura ➜ Combine all ingredients into mixing glass. Add ice & stir until cold. Strain into chilled rocks glass over a large ice cube.

Garnish with an orange peel.

BY @CNH.PHOTO

12

YELLOW BIRD 1 oz. RHUM BARBANCOURT 3 STAR

¼ oz. Sweet Italian herbal liqueur ¼ oz. Crème de banana 2 oz. Pineapple juice 2 oz. Orange juice ➜ Combine ingredients in a highball glass filled with ice and stir.

BY @ROOTBITTERS

CHOCOLAT RHUM 2 oz. RHUM BARBANCOURT WHITE ½ oz. RHUM BARBANCOURT 3 STAR

2BEFORE SUNRISE

BY @HOMEBARJOURNAL

BY: LAURA PICA @BOOZY_BARTENDER

RED RUM 11/2 oz. RHUM BARBANCOURT 3 STAR

SATURDAY

19

BLUSHING RHUM 2¼ oz. RHUM BARBANCOURT 3 STAR

1 oz. fresh lemon juice 1¼ oz. simple syrup 1½ oz. diced cucumber 1 large strawberry ➜ Muddle cucumber & strawberry in cocktail shaker, then add remaining ingredients & shake vigorously with ice. Strain over fresh ice into old fashioned glass.

Garnish with a strawberry.

26

PORCH SWING 2 oz. RHUM BARBANCOURT WHITE

11/2 oz. Grapefruit cordial 1 oz. Pineapple juice 3/4 oz. Lemon juice 3/4 oz. Soda ➜ Flash blend with 8 oz. of crushed ice, pour into a glass over crushed ice. Garnish with mint and a grapefruit slice.

13

PIÑA MARTINIQUE 1½ oz. RHUM BARBANCOURT 3 STAR

½ oz. Orange liqueur ½ oz. Coconut cream 2 tbsp. Strawberries (crushed) 2 tbsp. Pineapple (crushed) 1 cup Crushed ice ➜ Combine all ingredients in a blender. Mix at high speed for 45 seconds. Pour into a collins glass. Garnish with a pineapple wedge or strawberry slice.

20

BLUE BAYOU 1 oz. RHUM BARBANCOURT 3 STAR 1 oz. RHUM BARBANCOURT WHITE

1/2 oz. Blue curaçao 1/2 oz. Orgeat 1 oz. Lime juice 1 dash Absente ➜ Combine, shake with ice and strain into a glass over crushed ice. Garnish with an orchid and lime wheel.

27

CAPTAIN’S RUN 2 oz. RHUM BARBANCOURT 3 STAR

3/4 oz. Falernum 3/4 oz. Grenadine 3/4 oz. Lemon juice 2 dashes Angostura bitters ➜ Combine, shake with ice and strain into a champagne coupe.

Serve up with a lemon twist and cinnamon zest.

14 15 CHAMP DE MARS DAIQUIRI HAITIAN CAPPUCCINO

2 oz. RHUM BARBANCOURT 3 STAR 1 tsp. Maraschino liqueur ½ oz. Lime juice 1 tsp. Grenadine ➜ Pour all the ingredients into a cocktail shaker, shake, strain, and serve in a hurricane glass.

2 oz. RHUM BARBANCOURT 3 STAR 1 oz. Almond liqueur 2 oz. Mocha colada cappuccino ➜ Pour all ingredients into a shaker filled with ice and shake until chilled, then strain into a cocktail glass.

16 HAITIAN HURRICANE

1 oz. RHUM BARBANCOURT WHITE 1 oz. RHUM BARBANCOURT 3 STAR ½ oz. Passion fruit juice ½ oz. Lime juice ➜ Fill a glass with ice. Pour ingredients in a shaker with ice, shake and strain into a cocktail glass.

GOOD FRIDAY

21

THE JET-SETTER 11/2 oz. RHUM BARBANCOURT WHITE 11/2 oz. RHUM BARBANCOURT 3 STAR

22 BELT BUCKLE PUNCH

1 tsp. Absente 3/4 oz. Cane syrup 1/2 oz. Passion fruit purée 1/2 oz. Orange juice 1/4 oz. Lime juice ➜ Place mint on bottom of glass & fill with ice. Shake ingredients with ice & strain into prepped glass.

28

SIGNATURE RHUM SOUR 2 oz. RHUM BARBANCOURT 3 STAR

½ oz. Orange Liqueur ¾ oz. Fresh lime juice ¾ oz. Sugarcane syrup 3 drops Angostura bitters ➜ Garnish with ½ lime and cherries and enjoy.

The number one source and authority on bartending, on premise & beyond.

2 oz. RHUM BARBANCOURT 3 STAR 1/2 oz. Extra dry vermouth 1/2 oz. Maple syrup, 1/2 oz.

Orange juice, 1/2 oz. Lime juicem, 1/2 tsp. Allspice Dram 3 dashes Angostura bitters 1 dash Fenugreek Tincture 3/4 oz. Soda ➜ Flash blend with 8 oz. of crushed ice, pour into an iced glass.

23 GREEDO IN PARADISE

2 oz. RHUM BARBANCOURT WHITE 1/2 oz. Blue curaçao 1/2 oz. Orgeat 1 tsp. Don’s Spices #4 1/2 oz. Mango purée 1 oz. Pineapple juice 1/2 oz. Lemon juice ➜ Combine shake with ice and strain into a glass over fresh ice.

Garnish with an edible orchid and a pineapple wedge.

EARTH DAY

29 THE GREMLIN

2 oz. RHUM BARBANCOURT 3 STAR 1 oz. RHUM BARBANCOURT WHITE 1/2 oz. Midori Liqueur 11/2 oz. Lemongrass syrup 1 oz. Passion fruit Juice 1 oz. Orange Juice

30 BARBANCOURT SUNSET

3 oz. RHUM BARBANCOURT 3 STAR 2 oz. Orange juice 2 Tbsp. Grenadine syrup ➜ Fill a glass with ice, pour in the rum and then the orange juice. Slowly add the syrup to create a shadow effect. Garnish with a ½ Lime.

BARTENDER.COM | MIXOLOGIST.COM

Vot A Bes Teqa for margaritas

by Bard si 29

May 2022 SUNDAY

1

FROZEN COCONUT MARGARITA 11/2 part ALTOS PLATA

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.

MONDAY

TUESDAY

FROZEN STRAWBERRY MARGARITA 11/2 part ALTOS PLATA

WATERMELON ROCKS MARGARITA 2 part ALTOS PLATA

2

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.

3

2 part 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.

www.OlmecaAltos.com

WEDNESDAY

4

WATERMELON FROZEN MARGARITA 2 part ALTOS PLATA

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.

THURSDAY

5FROZEN LIME MARGARITA 6CUCUMBER MARGARITA 11/2 part ALTOS PLATA 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.

CINCO DE MAYO

8

ALTOS LEMMONADE 2 part ALTOS PLATA

1 part Lemon juice 1 part Simple syrup 1 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.

9

ALTOS SUNRISE 2 parts ALTOS PLATA

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).

10

COLD BREW MARTINI 2 part ALTOS PLATA

2 part 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.

MOTHER’S DAY

15

GINGER BEER MARGARITA 1²⁄³ parts ALTOS PLATA

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).

22

ALTOS HONEY HIGHBALL 1²⁄³ parts ALTOS REPOSADO

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.

29

ALTOS OLD FASHIONED 2 parts ALTOS PLATA

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.

16

SPARKLING PALOMA 2 parts ALTOS PLATA or REPOSADO

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.

23

ALTOS SMITH 1¹⁄³ parts ALTOS PLATA

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.

30

ALTOS HIGHBALL 11/2 oz. ALTOS PLATA

1 tsp. Elderflower 1 Lemon Club soda ➜ Stir Elderflower, Altos and 2 strips lemon zest in ice filled highball glass. Top with club soda.

17

PALOMA & BUBBLES 1²⁄³ 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).

24

ALTOS SONIC 1¹⁄³ parts ALTOS PLATA

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.

31

11

AMOR ETERNO 2 part ALTOS PLATA

2 part Guava juice 1/2 part Lemon juice 1 bar spoon Agave syrup 2 dash 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.

18

ALTOS COFFEE TONIC 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.

25

AL PASTOR MARGARITA 1²⁄³ parts ALTOS PLATA

²⁄³ part Triple Sec 56 ⁄ part Lime juice 1 part Pineapple juice ¹⁄³ Agave syrup 2 Spearmint leaves 1 Basil leaf 1/4 cup Cilantro (leaves & stalks) 1 spoon Cilantro and serrano chile Salt (for rim) ➜ Shake vigorously for 1 minute, strain into rocks glass previously rimmed with cilantro and serrano salt. Garnish with pineapple triangle.

FRIDAY

2 part ALTOS PLATA 1 part Lime juice 1/2 part Agave syrup 4 dice Fresh cucumber 5 leaves Fresh cilantro 2 wheels Serrano pepper ➜ Mudle 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.

SATURDAY

7RANCH WATER

2 part ALTOS PLATA 4 Lime wedges 1 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.

12 CREAMY AVOCADO

13 14 ALTOS HOME MARGARITA JASMINE 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.

2 parts ALTOS PLATA 1 part Lime juice 1 spoons 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).

19

20 TEQUILA MULE

21 ALTOS SPRING

27 HIBISCUS MARGARITA

28 TEQUILA TWINKLE

2 part 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.

NEGRETE 1 part ALTOS PLATA

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.

26

SWEET EFFORT 1²⁄³ 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*. *Altos Plata infused with dried lime husks.

2 parts ALTOS PLATA 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 parts 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.

1¹⁄6 parts ALTOS PLATA ²⁄³ part Lillet Blanc ½ part St. Germain liqueur 56 ⁄ parts Lemon juice 16 ⁄ parts Sugar syrup 2 slices Cucumber ➜ 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.

11/2 part ALTOS PLATA 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.

ALTOS GINGER MINT JULEP 2 oz. ALTOS REPOSADO TEQUILA

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.

MEMORIAL DAY

The number one source and authority on bartending, on premise & beyond.

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For everything coconut: Cream of Coconut Coconut Water Coconut Milk

Coco Lopez, Inc. | Miramar, Florida | 954-450-3100

cocolopez.com bartender.com mixologist.com

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

June 2022 SUNDAY

MONDAY

www.CocoLopez.com

TUESDAY

WEDNESDAY

1COCO “43”

2 oz. COCO LOPEZ REAL CREAM

5

11/2 oz. Coconut rum 3 tbs. Crushed pineapple ➜ Shake & serve over ice in a hurricane glass.

12

COCONUT CURE 11/2 oz. COCO LOPEZ® COCONUT WATER

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.

19

GREEN DRAGON 3 oz. COCO LOPEZ® REAL CREAM OF COCONUT

11/2 oz. Melon liqueur 1/2 cup Fresh cubed honeydew melon 1 cup Ice

6

ISLAND LOVE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

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.

13

PRADO COLADA 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1/2 oz. Moscatel 1 oz. Amontillado Sherry 1/2 oz. Smith & Cross Rum 1/4 oz. Crème de banane ➜ Add ingredients ice-filled shaker & shake. Strain in icefilled rocks glass. Garnish nutmeg & mint sprig.

20

BLUE LAGOON 3/4 oz. COCO LOPEZ® REAL CREAM 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.

7

COCONUT GINGER MARGARITA 1 oz. COCO LOPEZ® COCONUT WATER

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 ice rocks glass. Garnish lime peel or candied ginger.

14

BEACH COLADA 1/2 oz. COCO LOPEZ® LITE

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.

21

BLANC MARTINI ¹⁄³ part COCO LOPEZ® REAL CREAM OF COCONUT

1½ parts Vodka 1 part Cream ½ part White Cacao Liqueur ➜ Fill a shaker with ice cubes.

Add ingredients. Shake & strain in martini glass.

2MIMOSA LOPEZ

3 oz. Cranberry juice cocktail 1 oz. Licor® “43” 1 cup Ice

1 oz. COCO LOPEZ LITE 1 oz. Orange juice 2 oz. Champagne ➜ Mix orange juice and Coco Lopez, top with champagne.

Stir & serve.

8

9COCO ORANGE COLADA

®

OF COCONUT

CALYPSO LOPEZ 3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT

THURSDAY

THE 3 HOUR TOUR COCO LOPEZ® COCONUT WATER

Don Q Oak Barrel Spiced Rum Beach Bonfire Cinnamon Bols Creme de Banana RIPE lemon juice RIPE pineapple juice Finest Call Simple Syrup

15

COCONUT DAIQUIRI 11/2 oz. COCO LOPEZ® LITE

11/2 oz. Rum 1/2 oz. Lime juice ➜ Mix in blender until smooth.

22

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.

®

2 oz. COCO LOPEZ® REAL CREAM

FRIDAY

3COCO LOCO (CRAZY COCONUT)

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT

SATURDAY

4SWIMMING POOL

1 scoop crushed ice 3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT

11/2 oz. Tequila 3 oz. Pineapple juice ➜ Serve in highball over ice, garnish with pineapple spear and cherry.

1/4 oz. Cream 2 oz. Apple juice 3/4 oz. Vodka 11/2 oz. Rum 1/4 oz. Blue curacao liqueur 1 scoop crushed ice ➜ Blend with ice, pour in Hurricane glass. Float blue curacao on top.

10 PINK PARROT PUNCH

11 VOLCANO

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.

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.

2²⁄³ parts COCO LOPEZ® REAL CREAM OF COCONUT 1¹⁄³ parts Vodka 1¹⁄³ parts Vanilla ice cream ²⁄³ part Almond liqueur ➜ Fill a blender with ice cubes. Add all ingredients. Blend and pour into a cocktail glass.

Garnish with a cherry.

16

17 PIÑA COLADA

18 COCO’S PAIN KILLER

OF COCONUT

®

CHERRY CHI–CHI 3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT

11/2 cups COCO LOPEZ® REAL CREAM OF COCONUT

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1 oz. COCO LOPEZ® REAL CREAM 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.

2 oz. Pineapple juice 11/2 oz. Light rum ➜ Mix in blender until smooth.

23

24 25 WATERMELON PINA COLADA GETAWAY

COCO CREAMSICLE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1 oz. Orange juice 1 oz. Whipped cream vodka 1 scoop Orange sherbet ➜ Blend until smooth & serve.

Garnish with orange wheel.

13²⁄³ oz. COCO LOPEZ® COCONUT MILK

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 and serve.

Serves 2.

4 oz. Dark rum 4 oz. Pineapple juice 1 oz. Orange juice ➜ Shake & strain into cocktail glass. Garnish with pineapple slice.

COCO LOPEZ® COCONUT WATER

Square One Organic Basil Vodka Rhum Clement Marina Coco Rhum Agricola-Coconut liqueur Manin Yuzu RIPE lime juice

FATHER’S DAY

26

NIGHT’S WATCH CAMPFIRE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

11/2 oz. Jameson 1/2 oz. Baileys 1 oz. Demerara ➜ Add ingredients in shaker.

Shake. Garnish roasted marshmallows,& rosemary sprig.

27

COCO PAMA 11/2 oz. COCO LOPEZ® LITE

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.

28

COCOLICIOUS 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

1 oz. Irish cream 1 oz. Banana liqueur ➜ In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.

29

COCO BAY BREEZE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT

11/4 oz. Spiced rum 3 oz. Pineapple juice Splash Cranberry juice ➜ Blend with crushed ice.

Garnish with pineapple spear.

30

COCO STRAWBERRY REFRESHER 3 oz. COCO LOPEZ® COCONUT WATER

6-8 Fresh strawberries 2 sprigs Mint 1 tsp. Sugar 1 oz. Gin 3 oz. Soda water ➜ Muddle strawberries, mint, & sugar. Add ice, gin, & coconut water. Shake. Strain, top soda water. Garnish fresh strawberries.

The number one source and authority on bartending, on premise & beyond.

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Here’s to serving up summer fun on sunny days.

HERE’S TO YOU.

Berry Sparkler 1½ oz Tito’s Handmade Vodka 3 oz sparkling water 2 oz cranberry juice

Add Tito’s Handmade Vodka and cranberry juice to a glass with ice. Slowly pour sparkling water for a layering effect.

Drop in a few blueberries and enjoy.

TR-3902_Trade-RWB_Bartender-Calendar.indd 1

11/16/20 9:30 AM

July 2022

SUNDAY

MONDAY

TITO RITA

www.TitosVodka.com

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

1TITO’S NEGRONI

TITO STRAWBERRY MULE

1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Campari Bitters 1/2 oz. Elderflower liqueur ➜ Combine all ingredients in mixing glass with ice. Stir and pour into an old fashioned glass. Garnish with an orange peel.

3

TITO’S HALF TIME 11/2 oz. TITO’S HANDMADE VODKA

2 oz. Fresh squeezed lemonade 2 oz. Iced tea ➜ Pour Tito’s Handmade Vodka into a glass over ice, add Lemonade and Iced tea. Stir, and enjoy!

4

TITO’S BERRY SPARKLER 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.

5

TITO’S AMERICAN MULE 11/2 oz. TITO’S HANDMADE VODKA

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.

6

TITO’S TEXAS SIPPER 11/2 oz. TITO’S HANDMADE VODKA

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.

SATURDAY

2TITO’S CLASSIC MARTINI

3 oz. 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.

7TITO’S ALL-TIME FAVORITE 8MO-TITO 11/2 oz. TITO’S HANDMADE VODKA 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.

11/2 oz. TITO’S HANDMADE VODKA 6 Leaves of mint 1 oz. Fresh squeezed lime juice 2 Teaspoons 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.

9TITO’S GREYHOUND

14 TITO’S SONIC

15 TITO’S SUMMER HEAT

16 TITO’S BLOODY MARY

21

22 23 TITO’S APERITIF MARTINI TITO IMBIBES

11/2 oz. TITO’S HANDMADE VODKA 3 oz. Grapefruit juice ➜ Pour Tito’s Handmade Vodka over ice, fill with grapefruit juice. Garnish with a sprig of rosemary.

INDEPENDENCE DAY

10

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.

17

TITO’S WATERMELON INFUSION 750 ml. TITO’S HANDMADE VODKA

1 medium watermelon, cube ➜ Cut watermelon into cubes and add to a resealable jar. Fill with Tito’s Handmade Vodka and store in a cool, dark place.

Let sit for 4-5 days and remove fruit when desired flavor is reached.

24/31

TITORITA 11/2 oz. TITO’S HANDMADE VODKA

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.

11

TITO’S BLUEBERRY BLOOM 11/2 oz. TITO’S HANDMADE VODKA

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 sparkling water & garnish with lemon slice & mint sprig.

18

TITO’S ALL AMERICAN LEMONADE 11/2 oz. TITO’S HANDMADE 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.

25

TITO’S CLASSIC GIMLET 11/2 oz. TITO’S HANDMADE VODKA

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.

12

TITO’S PASSION 11/2 oz. TITO’S HANDMADE VODKA

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.

19

TITO’S CLASSIC COSMO 11/2 oz. TITO’S HANDMADE VODKA

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.

26

TITO’S STRAWBERRY MULE 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.

13

TITO’S MADRAS 11/2 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.

20

11/2 oz. TITO’S HANDMADE VODKA 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.

TITO’S SCREWDRIVER 11/2 oz. TITO’S HANDMADE VODKA

TITO’S TOAST 11/2 oz. TITO’S HANDMADE VODKA

27

5 Grapes 1 Slice serrano pepper 1 Lime wedge 1 Sugar cube Dash of 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.

TITO’S SMASH 2 oz. TITO’S HANDMADE VODKA

11/2 oz. TITO’S HANDMADE VODKA 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.

11/2 oz. TITO’S HANDMADE VODKA 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.

11/2 oz. TITO’S HANDMADE VODKA 3/4 oz. Campari liqueur 1 oz. Fresh orange juice 3/4 oz. Fresh sweet & sour ➜ Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass. Garnish with burnt orange.

11/2 oz. TITO’S HANDMADE VODKA 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.

28 TITO’S FRESH MINT

29 TITO’S RASPBERRY

30 TITO’S CUCUMBER

11/2 oz. TITO’S HANDMADE VODKA 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.

11/2 oz. Raspberry-infused TITO’S

1 Liter TITO’S HANDMADE VODKA 1 Cucumber Lemonade Chop up a whole cucumber and add to Tito’s Handmade Vodka.

Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.

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.

LEMONDROP

The number one source and authority on bartending, on premise & beyond.

LEMONADE & TEA

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.

LEMONADE

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GREAT OLE SMOKY TASTE FOR THEM

EASIER POURS FOR YOU OUR NEW 1-LITER BOTTLES LET YOU POUR FASTER AND WITH LESS WASTE

Now available for our top-selling flavors Shine Responsibl�®

©2020 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.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com @OLESMOKY mixologist.com

August 2022 SUNDAY BLACKBERRY LEMONADE

MONDAY

1

BLACKBERRY LEMONADE 21/2 oz. OLE SMOKY BLACKBERRY MOONSHINE

21/2 oz. Lemonade

“Shine Responsibly®”

TUESDAY

2

BLACKBERRY SANGRIA 2 oz. OLE SMOKY BLACKBERRY MOONSHINE

3 oz. Red Wine of choice Splash of orange juice Fill with fruit pieces

WEDNESDAY

3

BLACK AND BLUE BOMB 11/2 oz. OLE SMOKY BLACKBERRY MOONSHINE

www.OleSmoky.com

THURSDAY

4BLACKBERRY SELTZER

11/2 oz. OLE SMOKY BLACKBERRY MOONSHINE

FRIDAY

5APPLE GINGER

21/2 oz. OLE SMOKY APPLE PIE MOONSHINE

SATURDAY

6APPLE PIE BOILERMAKER

11/2 oz. OLE SMOKY APPLE PIE MOONSHINE

41/2 oz. Blueberry Energy Drink

Lime Hard Seltzer

21/2 oz. Ginger Ale

Cider Beer

“Shine Responsibly®”

“Shine Responsibly®”

“Shine Responsibly®”

“Shine Responsibly®”

10

11 HUNCH PUNCH COOLER

12 CHERRY LIMEADE

13 FROZEN PUNCHING BULL

“Shine Responsibly®”

7

APPLE PIE MULE 2 oz. OLE SMOKY APPLE PIE MOONSHINE

2 oz. Ginger Beer Splash of lime juice

“Shine Responsibly®”

14

PICKLE BLOODY MARY 2 oz. juice from OLE SMOKY MOONSHINE PICKLES

3 oz. Bloody Mary Mix

OLE SMOKY MOONSHINE PICKLE SPEAR

“Shine Responsibly®”

21

FROZEN BUSHWACKER 11/2 oz. OLE SMOKY SALTY CARAMEL WHISKEY 1 oz. OLE SMOKY MOUNTAIN JAVA MOONSHINE

1/2 oz. Cream of Coconut 1/2 oz. Milk Blended with ice

8

LIGHTNIN’ MARGARITA 2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE

3/4 oz. Lime juice 1/4 oz. Simple syrup 1 oz. Triple Sec

“Shine Responsibly®”

15

PICKLE BACK 11/2 oz. OLE SMOKY MOONSHINE PICKLE JUICE

Paired with your favorite craft beer “Shine Responsibly®”

9

BLOODY MARY 2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE

11/2 oz. OLE SMOKY HUNCH

4 oz. Bloody Mary Mix

FROZEN LIGHTNIN’ LEMONADE 11/2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE

OLE SMOKY MOONSHINE PICKLE SPEAR

21/2 oz. Lemonade blended with ice

3 oz. Lemonade 1/4 oz. Lemon lime soda 1/4 oz. Cranberry juice

3/4 oz. Lime juice 3/4 oz. Grenadine Top with lemon lime soda

“Shine Responsibly®”

“Shine Responsibly®”

“Shine Responsibly®”

“Shine Responsibly®”

18

19 20 STRAWBERRY LEMONADE SALTY CARAMEL SOUR

16

FILTHY MARTINI 1 oz. OLE SMOKY MOONSHINE PICKLE JUICE 11/2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE OLE SMOKY MOONSHINE PICKLE SPEAR

17

STRAWBERRY SHORTCAKE 2 oz. OLE SMOKY STRAWBERRY MOONSHINE

1/2 oz. Sour Mix Top with lemon lime soda “Shine Responsibly®”

“Shine Responsibly®”

22

TENNESSEE BULLDOG 2 oz. OLE SMOKY SALTY CARAMEL WHISKEY

1 oz. Coffee Liqueur 1 oz. Milk or Half & Half Top with cola “Shine Responsibly®”

23

MANGO HAB MARGARITA 11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY

3 oz. Margarita Mix 1/2 oz. Orange juice

“Drink Responsibly”

24

MANGO HAB BLOODY MARY 11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY

3 oz. Bloody Mary Mix Splash of Hot Sauce (optional) “Drink Responsibly”

PUNCH MOONSHINE

STRAWBERRY MARGARITA 2 oz. OLE SMOKY STRAWBERRY MOONSHINE

3/4 oz. Lime juice 1/4 oz. Simple syrup 1 oz. Triple Sec

11/2 oz. OLE SMOKY HUNCH PUNCH MOONSHINE

28

11/2 oz. OLE SMOKY PEANUT BUTTER WHISKEY

1 oz. Raspberry Liqueur 2 oz. Half & Half “Drink Responsibly”

29

30

BACKYARD TEA 11/2 oz. OLE SMOKY PEACH WHISKEY

PEACH LEMONADE 11/2 oz. OLE SMOKY PEACH WHISKEY

“Drink Responsibly”

“Drink Responsibly”

3 oz. Sweet Tea

3 oz. Lemonade

31

PUNCH MOONSHINE

41/2 oz. Tropical Energy Drink Top with lemon lime soda “Shine Responsibly®”

11/2 oz. OLE SMOKY STRAWBERRY

3 oz. OLE SMOKY SALTY CARAMEL

3 oz. Fresh lemonade

11/2 oz. Lemon juice

“Shine Responsibly®”

“Drink Responsibly”

26 PB&J SHOT

27 PEANUT BUTTER OLE

WHISKEY 3/4 oz. OLE SMOKY BLACKBERRY MOONSHINE

11/2 oz. OLE SMOKY PEANUT

“Drink Responsibly”

4 dashes Bitters

MOONSHINE

WHISKEY

“Shine Responsibly®”

25

HEAT WAVE 11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY

2 oz. Pineapple juice 1/2 oz. Lemon lime soda 1/4 oz. Grenadine (optional) “Drink Responsibly”

3/4 oz. OLE SMOKY PEANUT BUTTER

ELECTRIC LEMONADE

FASHIONED

BUTTER WHISKEY

1/2 oz. OLE SMOKY BLENDED WHISKEY

“Drink Responsibly”

“Drink Responsibly”

PB&J

11/2 oz. OLE SMOKY HUNCH

HUNCH PUNCH COOLER

MOONSHINE MULE

PEACH WHISKEY SMASH 2 oz. OLE SMOKY PEACH WHISKEY

1 oz. Simple Syrup Muddled peach slices and mint leaves Splash of soda water “Drink Responsibly”

The number one source and authority on bartending, on premise & beyond.

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mozartchocolateliqueur.com

@mozartchocolateliqueur

Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly

September 2022 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

2PUMPKIN SPICED LATTE

2 oz. MOZART CHOCOLATE COFFEE

1 oz. MOZART CHOCOLATE COFFEE

LIQUEUR

11/2 oz. Bourbon 1/2 oz. Maple Syrup Dash of Bitters ➜ Stir ingredients over ice, garnish with orange twist.

4

2 oz. Vanilla Vodka ➜ Decorate martini glass with chocolate syrup. Shake over ice and strain into martini glass.

5

MOZART COFFEE FLOAT 2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1/2 oz. Koskenkorva Vodka 2 scoops Vanilla ice cream ➜ Topped with whipped cream.

6

CHOCOLATE CAPPUCCINO MARTINI 11/2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

11/2 oz. Mamont Vodka 2 oz. Espresso Cold Steamed Milk ➜ Mix all ingredients except milk, over ice in glass. Then slowly top with milk and ground coffee beans.

7

FRIDAY

1BOURBON CHOCOLATE COFFEE

CHOCOLATE COFFEE MARTINI 21/2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

www.MozartChocolateLiqueur.com

8MOZART AFFOGATO

SHAKE

3RED BERRY CHOCOLATE

2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

LIQUEUR 11/2 oz. MOZART PUMKPIN SPICE LIQUEUR

2 oz. Mamont Vodka 1 oz. Schladerer Raspberry Liqueur ➜ Shake then strain into glass & garnish with raspberries.

9THE NUTTY COFFEE SHOT

10 COFFEE HORCHATA

2 oz. Cold espresso 1 scoop Pumpkin Spice Ice Cream Cinnamon ➜ Blend all ingredients together and serve topped with whipped cream and cinnamon.

COFFEE MUDSLIDE 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

11/2 oz. MOZART CHOCOLATE

1 oz. Koskenkorva Vodka 1 oz. Kahlua 2 scoops Vanilla ice cream ➜ Top with whipped cream & chocolate syrup.

1 scoop Vanilla ice cream ➜ Topped with Espresso.

14

15 16 IRISH CHOCOLATE COFFEE THE NIGHTCAP

COFFEE LIQUEUR

SATURDAY

1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Bepi Tosolini Amaretto ➜ Shake over ice and strain into shot glass.

2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

2 oz. RumChata 1 oz. Cinnamon Whisky ➜ Garnish with brown sugar.

LABOR DAY

11

COFFEE WHITE RUSSIAN 2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

2 oz. Mamont Vodka 1/2 oz. Kahlua 1/2 oz. Milk ➜ Build in a glass over an ice cube.

18

COFFEE & CREAM 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR 1 oz. MOZART WHITE CHOCOLATE LIQUEUR

1 oz. Mamont Vodka 2 oz. Whole Milk ➜ Shake over ice and strain into a martini glass.

25

COLD BREW MOZART 2 oz. MOZART CHOCOLATE LIQUEUR

1 oz. Koskenkorva Vodka 3 oz. Cold Brew ➜ Shake together then strain into glass.

12

COFFEE AMARETTO HOT CHOCOLATE 2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Amaretto Caramel Syrup ➜ Top with hot chocolate and whipped cream.

19

DEATH BY CHOCOLATE 2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Koskenkorva Vodka 1/2 oz. Bepi Tosolini Amaretto 2 scoops Chocolate Ice Cream ➜ Blend all ingredients into a shake then top with whipped cream & cherry.

26

DALGONA CHOCOLATE COFFEE 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

Instant Coffee (as directed) Sugar (as directed) Hot water (as directed) ➜ Mix all ingredients together until fluffy then slowly pour over a cold glass of milk.

13

OCTOBER SIPPER 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR 1 oz. MOZART PUMPKIN SPICE LIQUEUR

1 oz. Gold Tequila ➜ Top with Coffee and whipped cream.

20

MINT CHOCOLATE COFFEE 21/2 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Crème de Menthe 1 oz. Mamont Vodka ➜ Shake all ingredients together and serve on the rocks with a mint garnish.

27

B52

1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Grand Marnier 1 oz. Irish Cream 5 oz. Coffee ➜ Stir ingredients together over coffee and top with whipped cream.

HOT BRANDY 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Larsen Aqua Ignis Cognac 4 oz. Warmed milk 1 tbsp. of hot cocoa Whipped Cream or Marshmallows

21

MOZART ESPRESSO 1 oz. MOZART CHOCOLATE CREAM LIQUEUR

Double shot of espresso ➜ Served together with a lemon peel.

28

SNICKERS SHOOTER 1 part MOZART COFFEE CHOCOLATE LIQUEUR

1 part Irish Cream 1 part Hazelnut Liqueur ➜ Shake over ice and strain into shot glass.

17 BUZZY PEANUT SHOT

21/2 oz. MOZART CHOCOLATE

2 oz. MOZART CHOCOLATE COFFEE

3 oz. Espresso 1 oz. Irish whiskey Milk ➜ Top with whipped cream and crème de menthe.

➜ Simply pour it over ice.

22

23 24 THE MOZART ALEXANDER WAKE ME UP SMORES

COFFEE LIQUEUR

BOOZY CREAMER 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

Black Coffee

29

MINT CHOCOLATE COFFEE MARTINI 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Koskenkorva Vodka 1/2 oz. Peppermint Schnapps ➜ Decorate martini glass with chocolate syrup. Shake above ingrednients over ice and strain into martini glass.

The number one source and authority on bartending, on premise & beyond.

LIQUEUR

1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

1 oz. Peanut Butter Whiskey 1/2 oz. Cream ➜ Shake over ice and strain into shot glass.

11/2 oz. MOZART CHOCOLATE

2 oz. MOZART CHOCOLATE COFFEE

11/2 oz. Larsen Cognac 1 oz. Half & Half or Cream ➜ Shake all ingredients in mixing tin. Pour into martini glass.

11/2 oz. Marshmallow Vodka 1 oz. Verpoorten Advocaat ➜ Shake ingredients over ice and serve.

COFFEE LIQUEUR

LIQUEUR

30

LONG ISLAND ICED COFFEE 1 oz. MOZART CHOCOLATE COFFEE LIQUEUR

½ oz. Vodka ½ oz. Rum ½ oz. Tequila 2 oz. Cold Brew Coffee ➜ Shake all ingredients over ice and then serve in glass.

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IS IS COVER COV E R

CARAJILLO 43 CARAJILLO 43 ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL. PRODUCT OF SPAIN. ALWAYS DRINKBY RESPONSIBLY. LICOR 43 ZAMORA LIQUEUR, COMPANY 31% ALC. VOL. PRODUCT SPAIN. PRODUCED DZ LICORS S.L. 2020 USA, DALLAS,OF TEXAS PRODUCED BY DZ LICORS S.L. 2020 ZAMORA COMPANY USA, DALLAS, TEXAS

TM

October 2022 SUNDAY PINEAPPLE SPICY MARGARITA

MONDAY GOOD MORNING VIETNAM

TUESDAY DARRYL STRAWBERRY

WEDNESDAY COOKIES & SCREAMS

www.Licor43.com

THURSDAY

FRIDAY

SATURDAY

1TIME WELL SIPPED

BIRTHDAY CAKE

1 oz. LICOR 43 1¹⁄³ oz. Chilled Guatemalan Espresso 1 oz. Spanish Brandy ²⁄³ oz. Italian Averna Amaro 4 dashes Chocolate Bitters 2 droppers Orange Citrate 1 scoop Coconut gelato ➜ Shake very well until the gelato is broken. Strain into a tumbler, top with pebble ice, and garnish with toasted coconut.

BY JONATHAN STANYARD; @THEBITTERGRINGO

2

THE NUTS 1 oz. LICOR 43

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.

3

SMOKED PEACHATA 11/4 oz. LICOR 43 HORCHATA

2 oz. Peach juice 11/2 oz. Ilegal Mezcal Reposado ½ oz. Lemon juice ➜ Throw a sprig of Rosemary into the tin. Shake and strain over fresh ice. Garnish with a peach and Rosemary sprig.

4

SHAKE SENORA 1 oz. LICOR 43

11/2 oz. Double Cross Vodka 1 oz. Coconut water ½ oz. Pineapple juice ½ oz. Lime juice ➜ Garnish with 2 pineapple leaves. Grate fresh Cinnamon.

5

6SAIL AWAY

8PSL HORCHATA SEASON

2 oz. Cabernet 2 oz. Sauvignon Blanc 2 oz. Pineapple juice ➜ Hard shake and dump into a wine glass. Garnish with Mint Sprig and cut up Orange, Lemon, and Lime.

1 oz. LICOR 43 HORCHATA 11/2 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.

7RASPBERRY GIMLET

12

13 MINIBEER

14 BABY SHARK

15 JAVA THE HOT

SANGRIA 1 oz. LICOR 43

¾ oz. LICOR 43 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.

11/2 oz. LICOR 43 HORCHATA 11/2 oz. Teremana Reposado Tequila 1 oz. Coconut milk ¼ oz. Lemon juice ¼ oz. Cinnamon simple syrup 11/2 oz. Pumpkin puree ➜ Shake and Double strain.

Serve over fresh ice. Garnish with a cinnamon stick and star of anise.

BY GERARDO DE ANDA; @GERADANDA

9

PINEAPPLE SPICY MARGARITA ½ oz. LICOR 43

11/2 oz. Blanco Tequila 1 oz. Pineapple juice ¼ oz. Agave 1 slice of Jalapeño Rim glass with Tajin

10

ORO AMERICANO 1 oz. LICOR 43

2 oz. Cold Brew ½ oz. Averna ½ oz. Dolin Rouge 1 bar spoon Lemon juice 2 oz. Tonic water ➜ In Collins glass, add ice.

Garnish with Lemon swath, looped around, clipped onto rim of glass. Vanilla bean and chocolate tucked inside the loop of swath.

11

OLD 43 ½ oz. LICOR 43

2 oz. Yellow Rose Premium American Whiskey 2 dashes Orange Bitters 2 dashes Angostura Bitters ➜ Stir and Garnish with an Orange twist.

OAXACAN LADY ¾ oz. LICOR 43

11/2 oz. Mezcal 1 oz. Lemon juice ➜ Shake and strain into a coupe.

11/2 oz. COLD LICOR 43 ¼ oz. Heavy Cream (LICOR 43 HORCHATA is an excellent substitute for Heavy Cream)

¾ oz. LICOR 43 11/2 oz. Martin Miller’s Gin 1 oz. Lime juice ¾ oz. Blue Curacao ¼ oz. Green Charteuse 8 Leaves of Mint ➜ Blend and serve in a Collins glass with a mint sprig.

BY TAYLOR LAX; @THE.COCKTAIL.BANDIT

BY SUZAE KIM; @SUZAEKIM

16

ISLAND EXPRESS ½ oz. LICOR 43

11/2 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.

17

THE HOT TODDY 1 oz. LICOR 43

2 oz. Hot water 11/2 oz. Yellow Rose American Whiskey ½ oz. Lemon juice ➜ Garnish with a cinnamon stick, lemon wheel, and star of anise.

18

BERRY SMASHED ¾ oz. LICOR 43

11/2 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

23/30

24/31

COOKIES & SCREAMS 11/2 oz. LICOR 43 HORCHATA

BY LUIS A DEL POZO; @BOWTIE_LUI

HALLOWEEN

1/2 oz. Mestiza mezcal 11/2 oz. Vanilla Almond Milk 1/2 oz. Espresso 1/4 Agave 1 dash Rhubarb Bitters ➜ Muddle two strawberries. Add all ingredients into shaker with ice. Shake and double strain into julep cup. Top with ice. Garnish with sliced strawberries with drizzle agave. Minced Mint on top.

19

GOOD MORNING VIETNAM 1 oz. LICOR 43

3 tbsp. Cafe Du Monde 2 oz. Slow dripped coffee ¾ oz. Cognac 1 oz. Condensed milk ➜ Add 240 ml of hot water and Cafe Du Monde to a French Press. Let cool. In a tall glass add coffee, cognac and crushed ice. Dilute condensed milk with Licor 43, pour over the top and garnish with sea-salt.

20

21 22 ESPRESSO 433 “ESPRESSO DEJA BREW

11/2 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.

1 oz. LICOR 43 13/4 oz. Espresso 1 oz. Double Cross Vodka ➜ Shake and strain into a martini glass.

BATIDA 43 1 oz. LICOR 43

MARTINI”

BY MICHELLE NGUYEN; @BARTENDERBALLERINA

FRESA Y MIEL 3/4 oz. LICOR 43

11/2 oz. Double Cross Vodka 2 oz. Coconut Milk ½ oz. Creme de Cacao ➜ Shake and serve over fresh ice. Garnish with Oreo Crust and extra gummy worms.

¾ oz. LICOR 43 ¾ oz. Zucca amaro ¾ oz. Mezcal 2 oz. Espresso 1 bar spoon Honey 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.

25

DARRYL STRAWBERRY 11/2 oz. LICOR 43 HORCHATA

3 Strawberries, muddled 1 oz. Double Cross Vodka ½ oz. Chambord ➜ Top with coconut whipped cream. Garnish with grated Cinnamon.

26

BREAK THE HEATWAVE 11/2 oz. LICOR 43

3/4 oz. Lemon juice 1/2 oz. Mandarin orange juice 1/4 oz. Ginger Liqueur 11/2 oz. Club Soda 2 oz. Cold Brew Coffee ➜ Combine ingredients except Soda and Coffee, shake and strain into iced glass. Add Soda, stir. Float Coffee. Garnish with Lemon Peel.

¾ oz. LICOR 43 11/2 oz. Blended Scotch 1 oz. Espresso 3 Raspberries dropped into the tin ➜ Shake and double strained into a martini glass and garnish with 3 raspberries.

BY ANNAROSE KRONE

27 28 29 CLOUDY APPLE SHAKE 43 CANDY APPLE HORCHATA BIRTHDAY CAKE 11/2 oz. LICOR 43 HORCHATA 11/2 oz. Apple juice 11/2 oz. Coconut Milk

11/2 oz. LICOR 43 HORCHATA 2 oz. Apple Cider 11/2 oz. Teremana Reposado ½ Lemon juice ➜ Shake and strain into a Collins Glass. Garnish with Caramel rim and peanut shavings and a dehydrated apple.

11/2 oz. LICOR 43 HORCHATA 1 oz. LICOR 43 ORIGINAL 11/2 oz. Pineapple juice 4-5 Ice cubes for the shaker additional ice for glass Frosting + Sprinkles

BY LAUREN PELLECHIA; @ELVISSIPS

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LEARN MORE AT BROWNSUGARBOURBON.COM

2022 November2022 SUNDAY

MONDAY

TUESDAY

1

BSB BLACKBERRY SMASH

BROWN SUGAR BOURBON TODDY 2 oz. BROWN SUGAR BOURBON

5 oz. Hot water Squeeze of honey Squeeze of lemon ➜ Garnish with star anise and lemon.

6

PINEAPPLE UPSIDE DOWN CAKE 2 oz. BROWN SUGAR BOURBON or BSB103

2 oz. Pineapple juice 2 oz. Lemonade Maraschino Cherry ➜ Pour over ice, stir and garnish with maraschino cherry and/or pineapple slices.

13

BSB ON THE ROCKS BROWN SUGAR BOURBON

Large ice cubes ➜ In a rocks glass add the large ice cubes. Top with Brown Sugar Bourbon.

20

7

BSB LEMONADE 2 oz. BROWN SUGAR BOURBON

Lemonade ➜ Pour BSB over rocks. Add in lemonade.

14

PINEAPPLE UPSIDE DOWN COCKTAIL 2 oz. BROWN SUGAR BOURBON

2 oz. Pineapple juice 2 oz. fresh squeezed Lemonade ➜ In a shaker of ice, combine all ingredients and shake. Strain into a tumbler of new ice.

Garnish with fresh pineapple and a cherry.

21

8

BSB NOT SO OLD FASHIONED 2 oz. BROWN SUGAR BOURBON

3 dashes of Bitters Cocktail cherry ➜ In a rocks glass, combine BSB and Bitters. Top with Ice. Garnish with a cherry and orange peel.

15

BSB NIGHT 11/2 oz. BROWN SUGAR BOURBON

¹⁄8 oz. Honey ¹⁄8 oz. Cinnamon Schnapps 6 oz. Hot Apple Cider ➜ Pour ingredients into a large coffee mug. Add cloves and/or cinnamon stick.

22

WEDNESDAY

2

BSB PUDDIN’ SHOTS 3/4 cup BROWN SUGAR BOURBON

31/2 oz. Box vanilla pudding mix 3/4 cup Cold milk ¹⁄³ cup Canned pumpkin 1/2 tsp. Pumpkin spice mix 8 oz. Tub Cool Whip ➜ Mix pudding mix and milk until mixed through, add BSB and mix. Add pumpkin and pumpkin spice. Last, fold in cool whip. Pour into Ziploc bag, cut corner of bag and squeeze into portion cups.

9

BSB SHOTS WITH LEMON 11/2 oz. BROWN SUGAR BOURBON

Lemon slices ➜ Pour the BSB into a shot glass. Shoot it back and chase with lemon slices!

16

BSB BLOODY 2 oz. BROWN SUGAR BOURBON

6 oz. Bloody Mary Mix 1 tbls. fresh lemon juice 1 dash Tabasco 1 dash Pepper 1 dash Celery salt ➜ Shake ingredients and strain over ice in collins glass.

Add celery stalk and lemon wedge for garnish.

23

www.BrownSugarBourbon.com

THURSDAY

3BSB REVOLVER

1 oz. BROWN SUGAR BOURBON 1 oz. HDC Coffee Vodka 1/4 oz. Lemon juice 2 dashes Orange bitters ➜ Add ice & all ingredients in a shaker. Shake and strain into a cocktail goblet. Garnish with an orange twist.

2 oz. BROWN SUGAR BOURBON 1 oz. Sweet vermouth 2 dashes Angostura bitters Cocktail cherries ➜ Pour BSB and vermouth into your mixing glass. Add 2 dashes of bitters. Stir and strain the mixture into your drinking glass.

17

18 BSB CRAN-APPLETINI

2 oz. Grapefruit Juice 3/4 oz. Honey ➜ Shake well and serve on the rocks.

1 oz. BROWN SUGAR BOURBON 1 oz. Cranberry juice 1 oz. Apple Schnapps ➜ Shake over ice, strain into sugar or cinnamon rimmed martini glass. Garnish with apple wedge.

19 BSB GRANDFATHER

24

25 BSB SIDECAR

26 BSB MILK PUNCH

BSB BEEHIVE 11/2 oz. BROWN SUGAR BOURBON

BSB COMMODORE 11/2 oz. BROWN SUGAR BOURBON

BSB SOUR 2 oz. BROWN SUGAR BOURBON

27 BSB CRANGINGER

28 BROWN SUGAR DERBY

29 BSB SPRITZ

30 BSB PEACH-GING JULEP

STRAWBERRY BOURBON LEMONADE

1 oz. Creme de Cacao 1 oz. Lemon Juice dash Grenadine ➜ Shake with ice and serve on the rocks.

LEMONADE

2 oz. BROWN SUGAR BOURBON 4 oz. Pink lemonade 2-3 Fresh Strawberries ➜ Place strawberries in bottom of glass and muddle. Add ice, then BSB and Lemonade.

Stir once and garnish with a strawberry.

2 oz. BSB 103 3-4 Basil leaves 1/2 Lime 1/4 cup Frozen blackberries 2 oz. Club soda ➜ In shaker combine basil, lime, blackberries, and BSB. Muddle to break up berries, basil, & lime.

Add generous amount of ice, shake.

Fill an old fashioned glass ice.

Strain over ice, top with club soda.

Garnish with basil, berries, & lime.

1½ oz. BROWN SUGAR BOURBON 3/4 cup Water 1-3 tsp. Honey, to taste 2-3 tsp. Lemon juice, to taste ➜ In teapot, bring water to a simmer. Pour the hot water into mug. Add BSB, 2 tsp. Honey & 2 tsp. Lemon juice. Stir. Add 1 tsp. Honey for more sweetness and/or 1 tsp. more lemon juice for more zing.

JAMIE'S JUICE 2 oz. BROWN SUGAR BOURBON

Splash water ➜ Served neat.

2 oz. BROWN SUGAR BOURBON 1/2 oz. Lime juice Ginger beer ➜ In a copper mug add ice and pour in measured ingredients. Top with your favorite Ginger Beer and garnish with a fresh lime wedge or wheel.

For a mule with a little more kick, try using BSB 103 — the bolder sibling of BSB at 103 proof.

5STRAWBERRY BOURBON

11 12 BSB BLACKBERRY SMASH BSB MANHATTAN

BSB SUNSET 2 oz. BROWN SUGAR BOURBON

Orange juice to fill Splash Grenadine ➜ Shake and pour into a tall glass with ice. Garnish with orange wedge.

4BSB MULE

SATURDAY

10 BSB HOTTY TODDY

BSB & COLA 2 oz. BROWN SUGAR BOURBON

Cola ➜ Mix with Cola, garnish with lime wheel.

FRIDAY

11/2 oz. Orange Juice 11/2 oz. fresh lemon juice ➜ Shake with ice and serve on the rocks.

1 oz. BROWN SUGAR BOURBON 1 oz. Triple sec 1 oz. fresh lemon juice ➜ Shake and strain into a sugar rimmed martini glass.

Garnish with a lemon.

2 oz. BROWN SUGAR BOURBON 1 oz. Amaretto ➜ Stir on the rocks.

2 oz. BROWN SUGAR BOURBON 1/2 oz. Velvet Falernum 1/2 oz. Simple syrup 2 oz. Half & Half dash Vanilla extract ➜ Combine ingredients with ice in mixing tin and shake.

Strain into old fashioned glass.

Garnish with fresh grated nutmeg.

THANKSGIVING

1 oz. BROWN SUGAR BOURBON 1 oz. Ginger Ale 2 oz. Cranberry Juice ➜ Fill a cocktail shaker with ice, add ingredients and shake.

Pour over ice, garnish with cranberries.

2 oz. BROWN SUGAR BOURBON 3/4 oz. ginger-honey syrup 3/4 oz. grapefruit juice Egg white ➜ Combine all ingredients in shaker and reverse dry shake.

Strain into cocktail coupe, garnish with candied ginger.

11/2 oz. BROWN SUGAR BOURBON 2 oz. Prosecco Splash carbonated water ➜ In a glass over ice, garnish with orange slice.

BSB ON THE ROCKS

11/2 oz. BROWN SUGAR BOURBON 1 oz. The Perfect Puree Peach Ginger 3/4 oz. Lemon juice 1 Mint sprig 2 dashes bitters Club soda ➜ Combine ingredients except club soda with ice and shake.

Serve in a double old fashioned glass. Top with club soda, garnish with mint spring.

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December 2022 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

www.BuyVirginiaRye.com

THURSDAY

1THE VIRGINIA

COMMONWEALTH

5

½ oz. Strawberry-peach simple syrup 3 Strawberries, hulled & halved 4 slices of Fresh peach ➜ In mason jar, combine ingredients. Cover jar & store in fridge.

Add ice to jar, screw on lid & shake everything together. Remove Lid, insert mint sprig & straw.

11

CHIM-CHIM CHERRY 1 oz. ROUNDSTONE RYE 80 PROOF

¹⁄³ oz. Lemon ¹⁄³ oz. Grapefruit ¼ oz. Agave syrup ¹⁄8 oz. Luxardo Brandied cherry ➜ Combine ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass.

Garnish with cherry.

18

LAY ME “DOWN" 1 oz. ROUNDSTONE RYE 80 PROOF

¼ oz. Rose Garden Tea (available from Dominion Tea) made into a simple syrup Lavender bitters Lemon peel garnish ➜ Combine the ingredients into a rocks glass with ice and garnish.

25

MAPLE WHISKY SOUR 2 oz. ROUNDSTONE RYE

1 oz. Fresh lemon ½ oz. Fresh orange juice ½ oz. Maple syrup ½ oz. Aquafaba (optional) ➜ Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.

CHRISTMAS

¾ oz. Saffron simple syrup (2:2 sugar:water, pinch saffron) Top with 3 drops of Liquid Gold bitters ➜ Garnish with “eyebrow ring”, aka small orange tight twist.

12

COME ON KRAMPUS! 1 oz. ROUNDSTONE RYE DISTILLERS EDITION

¼ oz. Brown sugar syrup ½ oz. Quarter Branch Apple Brandy ¾ oz. Orange juice 2 bar spoons Pratt Standard grenadine ➜ Combine ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass.

19

THE RIGHT TREE 1 oz. ROUNDSTONE RYE 92 PROOF DISTILLER’S EDITION

¼ oz. Birch bark syrup Frontier bitters Orange peel for garnish ➜ Combine the ingredients into a rocks glass with ice and garnish.

26

PEACH COBBLER 2 oz. ROUNDSTONE RYE

2 slices Ripe peach 1 tsp. Freshly grated ginger ½ oz. Fresh lemon juice ½ oz. Peach simple syrup ➜ Combine the peaches, ginger, lemon and syrup.

Muddle to break the fruit. Add the whiskey and ice, and shake until chilled. Pour unstrained into a rocks glass and add more ice.

6

THE ORANGE BLOSSOM 3 oz. CATOCTIN CREEK ROUNDSTONE RYE

Honey Orange bitters ➜ Without ice, mix the honey with the rye until well combined. Add the ice and the bitters. Stir to combine, then strain into a rocks glass with a nice big chunk of ice.

13

NIPPING AT YOUR NOSE 1 oz. ROUNDSTONE RYE 80 PROOF

1 oz. Apple cider 1 oz. 1757 Amaretto (almond extract, vanilla bean, brown sugar, granulated sugar) Black walnut whipped cream (heavy cream, black walnut bitters, powdered sugar) ➜ Serve warm in a coffee cup; top with cream.

20

PURCELL-LIBRE 1 oz. ROUNDSTONE RYE 80 PROOF

¼ oz. TRUE Kola syrup ¼ oz. Lime juice Top with soda water Garnish with lime wedge ➜ Combine the ingredients into a rocks glass with ice and garnish.

27

THE LIBERAL ¾ oz. ROUNDSTONE RYE CASK PROOF

¾ oz. Dolin sweet vermouth ¼ oz. Amer Picon Brandied cherry garnish Rocks glass, big ice ➜ Combine the ingredients into a rocks glass with ice and garnish.

7

GOLD FASHIONED 2 oz. ROUNDSTONE RYE 80 PROOF

½ oz. Saffron-infused simple syrup 1 dash of Liquid Gold bitters Lemon peel garnish ➜ Stir all together in a rocks glass with a big cube.

8LUCKY BUCK

9CUPID’S ARROW

10 ONE AND ONLY

14

BLUEBERRY SOUR 2 oz. ROUNDSTONE RYE 80 PROOF

15 THE LUMBER YARD

16 ISLAND HOPP’N

17 PEACHY FIEND

1 oz. Citric water ½ oz. Honey simple ½ oz. Blueberry simple syrup Lemon wedge garnish ➜ Combine the ingredients in a shaker of ice, shake, and strain into a Nick and Nora glass with ice. Garnish with lemon.

21

RYE TAI 1 oz. ROUNDSTONE RYE DISTILLER’S EDITION

¾ oz. Fresh pineapple juice ¾ oz. Fresh lemon juice ¾ oz. Orgeat Several dashes Angostura bitters ➜ Combine ingredients in a shaker of ice and strain into a collins glass full of ice. Float several dashes of Angostura bitters on top. Garnish with a spicy pepper lollipop.

28

PORT OF MANHATTAN 2 oz. ROUNDSTONE RYE 92

½ oz. Port ½ oz. Cheap vermouth (which is kind of the point of this cocktail) 1 dash Angostura bitters Cherry garnish ➜ Stirred, never shaken, and strained up into a coupe.

2 oz. ROUNDSTONE RYE 80 PROOF ½ oz. Lime juice Top with ginger beer Lime wheel garnish ➜ Stir all together in a rocks glass with ice cubes.

2 oz. CATOCTIN CREEK CASK

2 oz. CATOCTIN CREEK

3TIM GUNN COCKTAIL

¾ oz. Fig simple syrup (1 part each sugar, water, figs, strained) Liberal dash of orange bitters Orange peel to garnish ➜ Combine fig simple syrup, bitters and rye in a mixing glass, stir and strain over fresh ice. Garnish with orange peel.

ROUNDSTONE RYE DISTILLER’S EDITION

½ oz. Mt. Defiance Sweet Vermouth ½ oz. Ramazzotti amaro 3 dashes Hella orange bitters lemon zest garnish ➜ Combine all ingredients in a shaker of ice. Stir and strain into a coupe and garnish.

4

2I AM VIRGINIA

SATURDAY

1-2 oz. ROUNDSTONE RYE WHISKY ½ oz. Maple Syrup ½ oz. Chai Pear shrub Splash soda 1 dash cherry bitters ➜ Mix rye, maple and shrub in a cocktail shaker of ice.

Strain into a rocks glass with a nice big ice cube. Splash in a little soda water, garnish with lemon, and add a dash or two of cherry bitters on top.

3 oz. CATOCTIN CREEK

PEACH BERRY SMASH I’M NEVER GOING TO 2 oz. CATOCTIN CREEK ROUNDSTONE FINANCIALLY RECOVER FROM THIS RYE 92-PROOF RYE WHISKY 1½ oz. CATOCTIN CREEK ½ oz. Grand Marnier ROUNDSTONE RYE CASK PROOF ¾ oz. Lemon juice

FRIDAY

ROUNDSTONE RYE

2 oz. ROUNDSTONE RYE 80 PROOF 1 oz. Cranberry juice ½ oz. Lemon juice 1 dash of Angostura bitters ➜ Combine the above ingredients in a cocktail shaker with ice. Shake and strain into a glass and garnish with a cherry.

¼ oz. Black birch syrup 2 dashes Star-anise bitters ➜ Stir over ice. Smoke glass with applewood, anise, and cinnamon. Strain into old fashioned glass with large block of clear ice. Garnish with torched orange wedge.

¼ oz. Strawberry syrup ¼ oz. Pineapple gomme syrup 2 dashes Cherry bitters 3 dashes Typhoon (tiki) bitters ➜ Express and garnish with lemon peel.

1 oz. ROUNDSTONE RYE 80 PROOF ½ oz. Peach syrup ½ oz. Sour water (citric acid water 1/4 tsp. to 11/2 oz.) ¼ oz. Aperol Top with float of Angostura bitters ➜ Garnish with fresh mint leaf.

22

23 ALMA LA TERRA

24 COLONIAL MINT JULEP

PROOF ROUNDSTONE RYE

THE BRIGHTSIDE 1 oz. ROUNDSTONE RYE 80 PROOF

1 oz. Chamomile syrup 1 oz. Lemon juice ¹⁄8 oz. St. Germain Elderflower liqueur ➜ Combine all ingredients in a shaker of ice, shake and strain into a rocks glass with fresh ice.

Garnish with lavender bitters and a lemon peel.

29

COCKTAIL A LA CATOCTIN 2 oz. ROUNDSTONE RYE 92 PROOF DISTILLER’S EDITION Garnish with CATOCTIN CREEK 1757 BRANDIED CHERRY

½ oz. Benedictine ½ oz. Carpano Antica 3 dashes Herbsaint 3 dashes Peychaud’s Bitters ➜ Serve in rocks glass.

The number one source and authority on bartending, on premise & beyond.

1½ oz. ROUNDSTONE RYE 92

2 oz. ROUNDSTONE RYE 92 PROOF ¾ oz. Strawberry simple syrup ½ oz. Citric acid water ½ oz. Creme de Cacao ➜ Combine the above ingredients in a cocktail shaker with ice. Shake and strain into a glass and garnish with grated dark chocolate.

PROOF DISTILLER’S EDITION

2 oz. ROUNDSTONE RYE DISTILLER’S EDITION

1 oz. Fresh lemon juice 1 oz. Simple syrup Splash Aquafaba (chickpea juice) Float of Cocchi Rosa ➜ Shake first three ingredients with ice, strain, add aquafaba and dry shake. Pour over ice and float Cocchi Rosa. Garnish with a lemon peel and brandied cherry.

30

HUR-RYE-CANE 1 oz. ROUNDSTONE RYE 80 PROOF

1 oz. Pineapple juice 1 oz. Orange juice ¼ oz. Raspberry Truffle Tea Simple Syrup ¼ oz. Grenadine ➜ Garnish with a floating layer of Angostura Bitters and Orange wedge. Serve in rocks glass.

2 oz. ROUNDSTONE RYE 6 Mint leaves, plus additional for garnish ½ oz. Brown sugar syrup Crushed ice ➜ Muddle the mint in the bottom of the glass, add the syrup and whisky, stir, and add crushed ice and more garnish mint.

31 BOULEVARDIER SPRITZ

1½ oz. ROUNDSTONE RYE 1 oz. Campari San Pellegrino Limonata, to top. ➜ Fill a rocks glass with ice, add the rye and Campari, stir, and top with San Pellegrino Limonata soda. Garnish with a lime. Enjoy!

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