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VOL 98, NO. 4 PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ART DIRECTOR: James George, G Squared Studios, 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/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: Nicole Molinari, SOCIAL MEDIA: Quinn Gibbons, 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 , 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 to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Sping Lake, NJ 07762. Copyright 2016/2017, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

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January 2017 PATRONTEQUILA.COM/XOCAFE

Sunday ARBOL BEFORE BED

Monday

1

1.5 oz. PATRÓN XO CAFE INCENDIO .5 oz. Patrón Citrónge Mango .5 oz. Orgeat syrup & half & half 1 Egg white Combine all ingredients in shaker & shake 30 secs. to emulsify egg white. Add ice & shake for another 20 seconds. Strain into cocktail glass half rimmed with chili powder salt mix.*

New Year’s Day CAPPUCCELLO

8

2

Tuesday

Wednesday Thursday 3 4 5

1.5 oz. PATRÓN XO CAFE DARK COCOA BARN BURNER

9

10

11

1 oz. PATRÓN XO CAFE .5 oz. Patrón Citrónge Orange BLACK BEAUTY SPRITZ 2 oz. Sparkling wine 1.5 oz. PATRÓN XO CAFE Shake Patrón XO Cafe and .75 oz. St. Germain Patrón Citrónge Orange in a 3 oz. Ginger beer cocktail shaker and strain into Combine ingredients in a a chilled champagne flute. highball glass, fill with ice and Top with sparkling wine and stir gently to combine. Garnish garnish with a fancy lemon with a lemon zest. twist.

12

.5 oz. PATRÓN XO CAFE INCENDIO 2 oz. Pyrat Rum .75 oz. Fresh lime juice 2 oz. PATRÓN XO CAFE DARK COCOA .5 oz. Crème de menthe .75 oz. Simple syrup .75 oz. Caramel sauce .5 oz. Heavy cream 1 Egg white Combine liquid ingredients in 1 Large scoop vanilla ice cream Add one egg white to a shaker Combine ingredients (except a cocktail shaker and shake and dry shake until frothy. In with ice to chill. Strain into a salt) in a blender pitcher and another shaker, add remaining chilled martini glass that has blend until a smooth texture is ingredients with ice. Pour into shaker with egg white and shake INCENDIO ROCKS been rimmed with crushed oreo achieved. Pour into a parfait cookies. Garnish with a sprig glass or goblet. Garnish with a until chilled. Strain into coupe & 2 oz. PATRÓN XO CAFE INCENDIO garnish with a lime peel. pinch of sea salt. Serve on the rocks. of mint.

1.75 oz. PATRÓN XO CAFE 1 oz. Fresh lemon juice .5 oz. Simple syrup .5 oz. Espresso Combine ingredients in a cocktail shaker and shake with ice to chill and achieve a frothy texture. Strain into a sugar-rimmed cocktail coupe and garnish with a wide strip of lemon zest.

CICADA

FROZEN “HOT” CHOCOLATE

MIND ERASER

2 oz. PATRÓN XO CAFE DARK COCOA

15 MEXICAN

16

1 oz. PATRÓN XO CAFE INCENDIO

COCOA BUTTER

MIDNIGHT MADNESS

17

1.5 oz. PATRÓN XO CAFE INCENDIO 1 oz. Ultimat Vodka & Club soda 1.5 oz. PATRÓN XO CAFE DARK COCOA

Add crushed ice to champagne flute. Crushed ice like snowcone, held in place by lemon peel. Add Patrón XO Cafe Incendio, Ultimat Vodka & soda water to glass. Garnish with thick lemon twist around the entire rim & serve with straw.

.5 oz. Patrón Añejo .5 oz. Chocolate syrup 1 Large scoop vanilla ice cream Combine ingredients in a blender pitcher and blend until a smooth texture is achieved. Pour into a parfait glass or goblet. Garnish with a pinch of cayenne-cocoa powder.

22 SPICE APPEAL

.5 oz. PATRÓN XO CAFE INCENDIO .5 oz. Patrón Citrónge Lime .5 oz. Yellow Chartreuse .5 oz. Lime juice In a shaker, ingredients. Shake with ice and strain into a shot glass. Garnish with a lime peel boat on top. Fill with Green Chartreuse and light on fire.

DAIQ ATTACK

1.5 oz. Pyrat Rum 2 Dashes aromatic bitters Combine ingredients in a double old fashioned glass, add large ice cubes and stir 10 revolutions to combine and chill. Garnish with the expressed zest of an orange.

Martin Luther King Day Willie’s Day

23

SPICY TREAT

1.5 oz. PATRÓN XO CAFE 1.5 oz. PATRÓN XO CAFE INCENDIO .5 oz. Ultimat Vodka .5 oz. Lemon Juice .5 oz. Chocolate sauce 4 oz. Ginger beer 1 oz. Whole milk + Mint sprig for garnish Combine ingredients in a cockOver Ice, add Patrón XO Cafe tail shaker and shake with ice Incendio and lemon juice, top to chill. Strain into a cocktail with ginger beer. Garnish with coupe or martini-style cocktail a mint sprig and serve. glass that has been rimmed Buddy’s Day with cayenne-cocoa sugar.*

29 ESPRESSO 30 MARTINI

18

13

BRUNCH MONEY

2 oz. PATRÓN XO CAFE 2 oz. Hot water 2 oz. Heavy cream, thickened Pour Patrón XO Cafe and hot water into a warmed coupe or Irish coffee glass. Gently float thickened cream over the surface of the drink. Garnish with coffee beans.

FRAMBOISE SANGRIA

14

6 oz. PATRÓN XO CAFE 9 oz. Blanc vermouth

FLAT WHITE

1.5 oz. PATRÓN XO CAFE DARK COCOA 6 oz. Lindemans Framboise Lambic

1.5 oz. Heavy cream 1 oz. Cold brew coffee concentrate Shake ingredients with ice to chill; strain onto fresh ice in a double old fashioned glass.

Caitlin’s Day

SLOPE STYLE

12 oz. Sparkling water Combine ingredients in a carafe, add ice, and stir to combine. Add raspberries and lemon wheels. Pour into iced rocks glasses and garnish with mint sprigs.

20

21

1 oz. PATRÓN XO CAFE DARK COCOA

1.5 oz. PATRÓN XO CAFE INCENDIO .75 oz. Whole milk 5 Brandy soaked sour cherries, Muddle cherries in a shaker. Add remaining ingredients and shake with ice. Strain through a fine strainer into a rocks glass XO CAFE ROCKS 2 oz. PATRÓN XO CAFE filled with fresh ice. Garnish Serve on the rocks. with remaining sour cherry.

25

SURF RIDER

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. Patrón Silver .75 oz. Fresh lime juice .75 oz. Pineapple syrup Combine ingredients in shaker and “dry shake” for a few seconds. Pour into double old fashioned glass, fill with crushed ice. Garnish with pineapple wedge.

19

MILKY WAY

24

Saturday 6 7

BLACK SATIN

BANANA SPLIT

.5 oz. Patrón Reposado BABY STOUT .5 Banana 1 Large scoop vanilla ice cream 1 oz. PATRÓN XO CAFE .5 cup Ice .5 oz. Irish cream liqueur Pour chilled Patrón XO Cafe into Combine ingredients in a a shot glass. Top off with Irish blender & blend until smooth. cream, layering the shot so it Pour into goblet swirled with looks likes a miniature glass chocolate sauce. of stout.

Friday

1 oz. White crème de menthe .5 oz. Green Chartreuse 1 Scoop green tea ice cream In shaker, add ingredients and shake with ice. Strain into small rocks glass. Add scoop of green tea ice cream to glass (submersed in the liquid) & garnish with a mint sprig in ice cream scoop.

26 XO DARK EGG CREAM

VIETNAMESE COFFEE 2 oz. PATRÓN XO CAFE

.75 oz. Sweetened condensed milk

2 oz. Chilled espresso Shake all ingredients with ice for a few seconds and pour full contents of shaker into a collins glass.

XO FIZZ 1 oz. PATRÓN XO CAFE 1 oz. Patrón Silver

27

1.5 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Simple syrup & heavy cream

2 oz. Heavy cream 6 oz. Club soda In the bottom of a collins glass, stir XO Cafe Dark Cocoa and heavy cream together. While stirring, pour club soda into the glass, stirring continuously to achieve a frothy texture. Serve with a straw.

.5 oz. Fresh lime juice 3 oz. LaCroix lemon soda 1 Egg white Combine all ingredients in shaker & “dry shake”. Add ice & shake. Pour chilled lemon soda in bottom of collins glass. Strain cocktail into glass as frothy head rises above rim.

SOLAR ECLIPSE

1.5 oz. PATRÓN XO CAFE .75 oz. Fresh lemon juice .5 oz. Simple syrup 4 oz. Aranciata Italian orange soda

Fill a highball glass with ice and add all ingredients. Garnish with half a slice of blood orange or Valencia orange.

XO MILK PUNCH

28

.5 oz. PATRÓN XO CAFE 1 oz. Patrón Silver .25 oz. Vanilla syrup 2 oz. Whole milk Combine in cocktail shaker with ice & “roll” the contents back and forth a couple of times to chill; pour into a double old fashioned glass and garnish with a coffee bean.

31

3/4 oz. PATRÓN XO CAFE 3/4 oz. Patrón Silver 3/4oz. Espresso shot Fine sugar HOT TOT MARTINI Powdered Chocolate 1 oz. PATRÓN XO CAFE INCENDIO Rim a martini glass with sugar. 2 oz. Ultimat Vodka Combine Patrón XO Cafe and XO CAFE DARK COCOA Shake ingredients with ice for Patrón Silver with espresso a few seconds and pour full in a mixing glass, add ice; ROCKS contents into a Martini glass. shake and strain. Garnish with 2 oz. PATRÓN XO CAFE DARK COCOA Isla’s Day powdered chocolate. Serve on the rocks.

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February 2017 ZAMACA.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1 2 ZAMACA STRAIGHT UP Z & T

5

6

7

ZAMACAPOLITAN

8

PREMIUM MACA LIQUEUR 3 parts Tonic Combine Zamaca and Tonic over ice in a rocks or highball glass. Garnish with orange slice.

ZOJITO

9

1 oz. ZAMACA ZAMACA NARANJA ZAMACARITA 1 ½ oz. ZAMACA PREMIUM MACA LIQUEUR ZAMACA CRANBERRY 1 ½ parts ZAMACA 1 oz. ZAMACA PREMIUM MACA LIQUEUR 1 oz. Premium White Rum PREMIUM MACA LIQUEUR 1 oz. ZAMACA PREMIUM MACA LIQUEUR ½ oz. Cointreau 1 oz. VOGA Italia Moscato ½ parts Triple Sec PREMIUM MACA LIQUEUR 2 oz. Premium Tequila 1 oz. Cranberry Juice 4 Lime Wheels 1 part Orange Juice 4 ½ oz. Cranberry Juice 1 oz. Lime Juice ½ oz. Lime Juice 2 tsp. Superfine Sugar Combine Zamaca, Triple Sec Combine Zamaca, Tequila and Combine Zamaca, Cointreau, 6 Mint Leaves Dash Lime Juice and Orange Juice in a cocktail Lime Juice in a cocktail shaker Cranberry Juice and Lime Juice Muddle ingredients in an Dash Orange Juice Combine Zamaca, Cranberry shaker filled with ice and filled with ice and shake. Strain in a cocktail shaker filled with old-fashioned glass. Add ice, Juice, Lime Juice and Orange shake. Strain and serve straight and serve over ice in a salt ice and shake. Double Strain Zamaca, White Rum & shake up in a coupe glass. Garnish rimmed rocks glass. Garnish Juice over ice in a highball and serve in a martini glass. well. Top with Moscato. Garnish glass. Garnish with Lime Wheel. with Orange Wheel. with Lime Wheel. Garnish with a lime wedge. with Lime Wheel.

12

ZAQUIRI

13 MACA MULE 14

1 ½ oz. ZAMACA PREMIUM MACA LIQUEUR ZAIPIRINHA ½ oz. Simple Syrup 2 oz. ZAMACA 1 oz. Lime Juice PREMIUM MACA LIQUEUR Combine Zamaca, Simple 4 Lime Wedges Syrup, and Lime Juice in a 1 tsp Superfine Sugar Muddle Lime Wedges and Sugar cocktail shaker filled with ice and shake. Strain and serve in an old-fashioned glass. Add ice, Zamaca and stir well. straight up in a coupe glass. Garnish with a Lime Wheel. Garnish with Lime Wedge.

SPARKLING SASSY

19

20

1 oz. ZAMACA PREMIUM MACA LIQUEUR 1 ½ oz. Pear Nectar 3 oz. Champagne, chilled Pour Pear Nectar into a chilled flute. Pour Zamaca into a cocktail shaker filled with ice, shake to chill and strain into a flute. Add Champagne and stir gently. Garnish with Pear Slice.

LOVE POTION 69

26

ZAMACA LIMA

1 oz. ZAMACA PREMIUM MACA LIQUEUR 3 oz. VOGA Italia Moscato 1 oz. Lime Juice Fill a wine glass about ¼ way with ice and add ingredients and stir gently. Garnish with Lime Wheel.

President’s Day PINK PERUVIAN

27

SEX ON THE ANDES

15

PERUVIAN 75

16

2 oz. ZAMACA 1 ½ oz. ZAMACA PREMIUM MACA LIQUEUR 1 2/3 oz. ZAMACA PREMIUM MACA LIQUEUR ½ oz. Simple Syrup PREMIUM MACA LIQUEUR 1 ½ oz. Premium Vodka ¾ oz. Lemon Juice 2/3 oz. Peach Schnapps 4 oz. Ginger Beer 3 oz. VOGA Italia 1 1/3 oz. Cranberry Juice 1 oz. Lime Juice Prosecco (chilled) 1 1/3 oz. Pineapple Juice Combine Zamaca, Vodka and Build cocktail in a highball Combine Zamaca, Simple Ginger Beer in a copper mug or glass filled with ice in the Syrup, and Lemon Juice in a highball glass filled with ice. following order; Zamaca, Peach cocktail shaker filled with ice Add Lime Juice and stir gently. Schnapps, Cranberry Juice, and shake. Strain into a chilled Garnish with Lime Wedge. Pineapple Juice. Garnish with flute and top with Prosecco. Valentine’s Day Garnish with Lemon Twist. Pineapple Wedge.

ZAMACA FRESCO

21 ZAMACA

1 ½ parts ZAMACA PREMIUM MACA LIQUEUR ½ part Lime Juice 3 parts Ginger Tonic Cucumber Twist Combine Zamaca and Lime Juice in a cocktail shaker filled with ice and shake. Strain into a rocks glass filled with ice, add Ginger Tonic and stir gently. Garnish with Cucumber Twist.

DIABLO

22

RASPBERRY BOMB

1 ½ parts ZAMACA PREMIUM MACA LIQUEUR ½ part Lemon Juice ½ part White Tea Syrup 3 – 4 Fresh Raspberries Muddle Raspberries in a cocktail shaker. Fill shaker with ice, ingredients, and shake. Strain into a Collins glass filled with ice. Garnish with Lemon Wedge.

ZA ZOOM

Saturday 3 4

FIZZY FUEGO

ZAMACA PREMIUM MACA LIQUEUR 1 to 3 parts ZAMACA

Pour Zamaca into a cocktail shaker filled with ice and shake to chill. Strain and serve straight up in shot glass. Garnish with Orange Slice. The coolest way to Feel the Fuego.

Friday

1 to 3 parts ZAMACA PREMIUM MACA LIQUEUR 3 parts Club Soda Combine Zamaca and Soda over ice in a rocks or highball glass. Garnish with orange slice.

10

ZAGRIO

1 to 3 parts ZAMACA PREMIUM MACA LIQUEUR 3 parts 7-Up Combine Zamaca and 7-Up over ice in a rocks or highball glass. Garnish with Lemon and Lime Wedge.

11

CUZCO

1 ½ oz. ZAMACA PREMIUM MACA LIQUEUR 1 ½ oz. Lemon Juice ½ tsp. Superfine Sugar Combine Zamaca, Lemon Juice, and Sugar in a cocktail shaker filled with ice and shake. Strain and serve over ice in a glass. Garnish with Orange Slice and Maraschino Cherry.

2 oz. ZAMACA PREMIUM MACA LIQUEUR Dash Anvgostura Bitters ¾ oz. Sweet Red Vermouth Combine Zamaca, Bitters, and Vermouth in a cocktail shaker filled with ice and stir. Strain and serve straight up in a chilled coupe glass. Garnish with Maraschino Cherry.

MACA GINGER

THE ZAMACA COOLER

17

1 oz. ZAMACA PREMIUM MACA LIQUEUR 2 oz. Premium Gin 2 oz. White Vermouth 2 oz. Ginger Beer Combine Zamaca, Gin, and Vermouth in a cocktail shaker filled with ice and shake. Strain into a rocks glass filled with ice, top with Ginger Beer and stir gently. Garnish with Jalapeño Slices.

23

1 ½ parts ZAMACA PREMIUM MACA LIQUEUR ½ part Grapefruit Juice ½ part Grand Poppy (poppy flower liqueur) Splash Elderflower Tonic & Yuzu Combine ingredients in a cocktail shaker filled with ice and shake. Strain into Collins glass with ice. Garnish Grapefruit Peel.

THE 76

2 oz. ZAMACA PREMIUM MACA LIQUEUR 1 ½ oz. Premium Vodka 3 Cucumber Slices 4 – 6 Mint Leaves 1 oz. Club Soda In a shaker, Muddle ingredients & shake. Strain into a Collins glass with ice and top with Club Soda. Garnish with Cucumber Slice and Mint Sprig.

24 ZAFTIG

1 ¼ oz. ZAMACA PREMIUM MACA LIQUEUR 3 – 4 oz. VOGA Italia Prosecco, chilled Pour Zamaca into a cocktail shaker filled with ice and shake to chill. Strain into a wine glass, add Prosecco and stir gently. Garnish with Rose Petals.

18

25 ZAMACA LOVE

1 part ZAMACA PREMIUM MACA LIQUEUR ½ part Lavender Syrup 3 – 4 oz. VOGA Italia Prosecco, chilled Add Zamaca, Lavender Syrup, and Prosecco to a chilled flute and stir gently. Garnish with Orange Wheel and Flower Petal.

28

1 ½ parts ZAMACA 3 oz. ZAMACA PREMIUM MACA LIQUEUR 1 ½ parts ZAMACA PREMIUM MACA LIQUEUR ½ part Premium Tequila Añejo PREMIUM MACA LIQUEUR 3 – 4 Pink Grapefruit Wheels ½ part Fresh Squeezed 1 part Premium Vodka ½ oz. Lemon Juice Lime Juice ½ part Lavender Syrup ½ oz. Superfine Sugar 4 dashes Rhubarb Bitters Splash Crème de Violette 3 – 4 oz. Tonic or Club Soda Combine Zamaca, Tequila, Lime Combine Zamaca, Vodka, Juice and Rhubarb Bitters in a Lavender Syrup and Crème de Muddle ingredients in an Violette in shaker with ice and old-fashioned glass. Add ice, cocktail shaker filled with ice shake. Strain into Collins glass Zamaca and shake well. Top and shake. Strain into a rocks with ice. Garnish with Lavender with Tonic or Club Soda & stir. glass filled with ice. Garnish Garnish with Grapefruit Wheel. with Rosemary Sprig. Sprig & Edible Flower.

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April 2017 DISARONNO.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 DISARONNO SOUR

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a rocks glass with ice. Garnish with lime wheels.

DISARONNO SOUR CLASSIC

2

DISARONNO BOURBON SOUR

1.5 oz. DISARONNO .75 oz. Bourbon 1 oz. lemon juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass. Garnish with an orange and cherry flag.

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1 egg white Add all ingredients into a mixing glass with ice. Shake for 20 seconds. Strain into a cocktail glass with ice. Garnish with bitters.

9

BELGIAN SOUR

1.5 oz. DISARONNO 5 oz. Belgian style ale ½ lemon quartered 2 dashes angostura bitters 2 barspoons sugar Quarter cut ½ lemon. In mixing glass muddle lemon & 2 barspoons sugar. Add Disaronno & bitters. Shake for 10 seconds. Strain into pint glass with ice. Top with 5 oz. Belgian style ale. Garnish with a lemon wheel.

1.5 oz. DISARONNO ½ lemon quartered barspoon white sugar 5 mint leaves Muddle mint, sugar, & lemon. Add Disaronno into mixing glass with ice. Shake, strain into highball glass with crushed ice. Garnish with mint leaves.

Easter

23/30 THE GODFATHER

1 oz. DISARONNO 1 oz. Scotch 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.

Debbie’s Day

10

NEW YORK SOUR

4

1 oz. DISARONNO .75 oz. Rye Whiskey 1 oz. lemon juice .5 oz. simple syrup .75 oz. red wine Add all ingredients except for wine into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Float red wine. Orange slice garnish.

11

ITALIAN MARGARITA aka DISARITA

5 STONE BASIL SOUR

1.5 oz. DISARONNO 1 oz. lemon juice .75 oz. orange juice 3 dashes angostura bitters Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with basil sprig and orange slice.

12

DISARONNO GRAPEFRUIT DAISY

6 DISARONNO

DISCO SOUR

.75 oz. DISARONNO .75 oz. Pisco 1 oz. lime juice .5 oz. simple syrup .5 oz. egg white Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a cocktail glass. Garnish with a lime wheel.

BLACKBERRY DISARITA

13

1 oz. DISARONNO 1 oz.DISARONNO 1 oz. Blanco Tequila 1.5 oz. DIARONNO 1 oz.Blanco Tequila 1 oz. lime juice 1 oz. lime juice 1 oz. lime juice 1.5 oz. ruby red grapefruit 2 oz. ginger beer 1 oz. lemon juice 1 dash agave syrup Add Disaronno, lime juice, .5 oz. agave syrup Add all ingredients into a and ginger beer into a mule Add all ingredients into mixing mixing glass with ice. Shake mug with ice. Stir ingredients. glass with ice. Shake & strain for 10 seconds. Strain into Garnish with mint sprig. into margarita glass & add ice. a margarita glass with ice. Garnish with lime. Garnish with a grapefruit slice. Passover

.75 oz. DISARONNO 1 oz. Reposado Tequila 1 oz. lime juice .5 oz. agave Nectar 5 blackberries Muddle blackberries. Add rest of ingredients into mixing glass with ice. Shake for 10 seconds. Strain into highball glass with ice. Garnish with lime & blackberry.

STRAWBERRY LIME RICKEY

OPERETTA DISARONNO

DISARONNO ITALIAN MULE

16 DISARONNO SMASH

3

17

1 oz. DISARONNO 1 oz. Vodka .75 oz. lime juice .5 oz. simple syrup 4 strawberries & 4 basil leaves Muddle strawberry & basil. Add rest of ingredients into mixing glass with ice. Shake,strain into a highball glass with ice. Garnish with a basil leaf.

Howard’s Day

24 THE GRANDFATHER

1 oz. DISARONNO 1 oz. Bourbon 3 dashes angostura bitters Add all ingredients into mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.

18

DISARONNO MAI TAI

1 oz. DISARONNO 1 oz. Dark Rum .75 oz. lime juice .75 oz. orange juice 4 dashes angostura bitters Add all of the ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with a mint sprig.

25 NINO aka MEZCAL GODFATHER 1 oz. DISARONNO 1 oz. Mezcal 3 dashes grapefruit bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a rocks glass with ice. Garnish with an orange peel.

19

DISARONNO SPARKLING SOUR

1.5 oz. DISARONNO 1 oz. lemon juice .5 oz. simple syrup 1.5 oz. Prosecco Add all except prosecco into glass with ice. Shake for 10 seconds. Strain into wine glass with ice. Top with prosecco. Garnish with orange peel.

National Amaretto Day

Jimmy’s Day

26

April Fools’ Day

20

1 oz. DISARONNO .5 oz. Campari 1 oz. orange juice .5 oz. lemon juice 1.5 oz. Prosecco Add all ingredients into a mixing glass with ice except prosecco. Shake and strain into a wine glass with ice. Top with prosecco. Garnish with an orange slice.

27 ITALIAN SIDECAR

1 oz. DISARONNO 1 oz. Cognac 1 oz. lemon juice ITALIAN COFFEE Add all ingredients into a 1.5 oz. DISARONNO mixing glass with ice. Shake 6 oz. coffee for 10 seconds. Strain into a whipped cream cocktail glass. Garnish with Add all ingredients into a coffee glass. Top with whipped orange peel and cinnamon cream. Garnish with cinnamon. sugar rim.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

7 CREOLE SWIZZLE 8

PRINCIPESSA

1.5 oz. DISARONNO ½ lime quartered barspoon white sugar 3 dashes orange bitters In a rocks glass muddle lime and sugar. Add Disaronno and bitters. Add a small bit of crushed ice and stir. Top with crushed ice. Garnish with lime wheel.

THE ITALIAN AMERICAN

14

.75 oz. DISARONNO 1 oz. Bourbon/Rye Whiskey 1 oz. lemon juice .75 oz. apple cider .5 oz. simple syrup Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Stain into an old fashioned glass with ice. Garnish with a cinnamon stick.

1 oz. DISARONNO 1 oz. Cognac .75 oz. lime juice .5 oz. simple syrup 10 dashes peychauds bitters

Add all ingredients except bitters into tumbler. Fill glass halfway with crushed ice. Swizzle ingredients until glass is frothy. Fill rest of glass with crushed ice. Top with peychauds bitters. Garnish with mint sprig & lime wheel.

SICILIAN SMASH

1 oz. DISARONNO 1 oz. Bourbon .75 oz. blood orange juice .5 oz. lemon juice & simple syrup

3 dashes angostura bitters 5 mint leaves Add all ingredients into mixing glass with ice. Shake for 10 seconds. Strain into a highball glass with ice. Garnish with mint sprig and lemon wheel.

21 ITALIAN SANGRIA

1 oz. DISARONNO 2 oz. Pinot Grigio 1 oz. pineapple juice .75 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Pour contents into a wine glass. Fill glass with ice. Garnish with citrus slices.

22 THE MILANO

1 oz. DISARONNO 3 oz. Bourbon/Rye 3 dashes angostura bitters Add all ingredients into a mixing glass. Stir with ice. Strain into a martini glass. Garnish with an orange peel.

Earth Day

28 SPICED ANEJO DAIQURI 1 oz. DISARONNO 1 oz. Dark Rum 1 oz. lime juice 3 pieces ginger Muddle ginger. Add rest of ingredients into mixing glass with ice. Shake for 10 seconds. Strain into cocktail glass. Garnish with lime wheel.

15

29 SUMMER IN SORRENTO

.75 oz. DISARONNO .75 oz. Gin .75 oz. Limoncello 1 oz. lemon juice Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a cocktail glass with sugared rim. Garnish with lemon wheel.

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May 2017 PATRONTEQUILA.COM

Sunday

Monday

1

Tuesday

Wednesday Thursday Friday Saturday 2 3 4 ROSA PICANTE 5 6 SILVER SHANDY

SILVER ALPS

1 oz. PATRÓN SILVER SILVER NEGRONI .5 oz. Patrón Citrónge Orange 1.5 oz. PATRÓN SILVER .5 oz. Lime juice 1 oz. Campari 1 oz. Sparkling Wine 1 oz. sweet vermouth 1 oz. Bar spoon simple syrup Combine ingredients in an ice- Combine all ingredients in a filled rocks glass and stir ten cocktail shaker and shake with revolutions. Garnish with ice to chill. Strain into a chilled an orange slice. coupe glass.

7

8 MIDNIGHT SPECIAL

1 oz. PATRÓN SILVER TEQUILA SUNRISE 1 oz. Patrón XO Cafe Dark Cocoa 2 oz. PATRÓN SILVER .5 oz. Patrón Citrónge Orange 4 oz. Fresh orange juice .5 oz. Fresh orange juice .5 oz. Grenadine syrup Combine ingredients in a Pour Patrón Silver and orange mixing glass, stir to chill. Strain juice into a highball glass and into a chilled cocktail coupe fill with ice. Float grenadine on and garnish with an expressed surface of drink. Garnish with orange zest or flamed orange an orange slice. peel.

BRUNCHARITA

14

1.5 oz. PATRÓN SILVER .5 oz. Patrón Citrónge Mango .5 oz. Agave nectar 1 oz. Fresh lime juice 3 - 1-inch pieces of cantaloupe

BLOODY MARIACHI

15

WINTER IN JALISCO MARGARITA

.75 oz. PATRÓN SILVER .75 oz. Patrón Citrónge Lime 1 Bottle light American lager or cider Combine ingredients in the bottom of a pint glass. Fill with ice and top with light American lager or cider. Garnish with a lemon wheel and serve with a straw.

9

10

1.5 oz. PATRÓN SILVER .75 oz. Patrón XO cafe PATRÓN AND TONIC .5 oz. Patrón Citrónge Orange 2 oz. PATRÓN SILVER .75 oz. Fresh lemon juice 3 oz. Premium tonic water 1 Barspoon toasted sesame oil Combine ingredients in an Combine all ingredients in a ice-filled highball glass. Garnish cocktail shaker and shake with ice with lime wedge and serve with to chill. Strain over fresh ice into a a straw. double old fashioned glass. Garnish with a slice of fresh kumquat.

CAFÉ AU PATRÓN

16

Alan Halpin Day CARIBE SOUR

17

SILVER BREEZE

1.5 oz. PATRÓN SILVER 1 oz. Grapefruit juice 1 oz. Cranberry juice 1 oz. Lemonade Combine Patrón Silver, grapefruit juice, cranberry juice and lemonade in an ice-filled rocks glass and garnish with a lemon wedge.

21

1.5 oz. PATRÓN SILVER 1 oz. Grapefruit juice .75 oz. Fresh lemon juice .5 oz. Aperol .5 oz. Agave Sugar 2 oz. Topo Chico or sparkling water

DAYLIGHT SAVER

.75 oz. PATRÓN SILVER .75 oz. Patrón Citrónge Orange .75 oz. Lillet Blanc .75 oz. Fresh lime juice Absinthe

Combine all ingredients except sparkling water in shaker & shake with ice to chill. Strain onto fresh ice in Collins glass & top with sparkling water. Garnish with lemon wheel.

Combine all ingredients except absinthe in shaker & shake with ice to chill. Rinse chilled coupe or martini-style cocktail glass with absinthe, dumping out excess liquid. Strain into prepared glass, garnish with lime wheel.

28

HERB GARDENER 1.5 oz. PATRÓN SILVER .75 oz. Fresh lime juice .75 oz. Simple syrup 2 dash Aromatic bitters

22

29 LOVE AND LUST

1.5 oz. PATRÓN SILVER 2 oz. Fresh Watermelon juice .15 oz. Fresh lime Muddle sage, rosemary, cilantro, 4 Fresh basil leaves Combine ingredients in shaker mint & lime peel in shaker with & shake with ice to chill. Strain simple syrup, lime juice, two onto fresh ice in double old drops bitters & Patrón Silver. Shake with ice & strain into fashioned glass. Garnish with highball with ice. Garnish with watermelon slice. fresh herbs.

Memorial Day

23

CUCUMBEREAU DE COCONUT MARGARITA LAVENDER 1.5 oz. PATRÓN SILVER 2 oz. Coconut water .5 oz. Fresh lime juice .5 oz. Simple syrup 7 Thin slices of cucumber, 3 for garnish

Combine all ingredients except garnish in shaker & shake with ice to chill. Strain onto fresh ice in highball glass, & garnish with cucumber fan. Serve with straw.

A LICK AND A PROMISE

30

1.5 oz. PATRÓN SILVER .75 oz. Grapefruit juice .5 oz. Lime juice .5 oz. 2:1 Cane sugar .75 oz. Kalani Coconut Liqueur 3 oz. Flemish Sour Ale

Shake all ingredients (except sour beer) & strain into Collins glass. Add cubed ice (or collins spear), top with sour beer, & garnish with layered cucumber wheels (if using cubed ice or similar). If using collins spear, garnish with cucumber strip.

24

1.5 oz. PATRÓN SILVER .75 oz. Lemon juice .75 oz. Honey syrup (equal parts honey & water) 1 Egg white 1 dash Scrappy’s Lavender Bitters Combine all ingredients in shaker & dry shake (without ice). Add ice & shake again to emulsify thoroughly. Strain into chilled coupe & garnish with edible flower.

BLOOD ORANGE MARGARITA

31

Combine all ingredients in shaker & shake with ice to chill. Strain into chilled coupe half-rimmed with rose sea salt, & top with dash of rose water. Garnish with rose petal.

Cinco De Mayo

11 HONEY-GINGER 12 MARGARITA 2 oz. PATRÓN SILVER 1 oz. Honey syrup .75 oz. Fresh lime juice 3 Ginger coins

PATRÓN WINTER IN RUSSIA

1.5 oz. PATRÓN SILVER 1 oz. Patrón XO Cafe .75 oz. Heavy Cream Combine Patrón Silver and Patrón XO Cafe in a rocks glass filled with ice. Gently pour the heavy cream over the top allowing it to layer.

13 BLOODY MARIA

2 oz. PATRÓN SILVER TEQUILA 5 oz. Bloody Mary Mix Combine ingredients in mixing 1.5 oz. PATRÓN SILVER In bottom of mixing tin, muddle tin & “roll” the drink by pouring 2 oz. Tamarindo Soda two ginger coins (round slices of it back & forth between the .25 oz. Lime juice fresh ginger about the size of a two. Strain onto fresh ice in .25 oz. Grapefruit juice quarter) with honey syrup.* Add 1 dash Absinthe Patrón & lime juice; shake with ice collins glass. Rim glass with koCombine ingredients in an to chill. Strain onto fresh ice in dou- sher salt or spiced rim of your ice-filled highball glass, stir to ble old fashioned glass and garnish choosing. Garnish with a lemon wedge and celery stalk. with lime wheel & ginger coin. combine.

TAMARINDO SODA

18

1 oz. PATRÓN SILVER .5 oz. Pyrat XO Reserve Rum 1 oz. PATRÓN SILVER 1.5 oz. PATRÓN SILVER .75 oz. Simple syrup & lime juice .5 oz. Patrón XO Cafe 3 oz. Tomato juice .5 Egg white .5 oz. Fresh lemon & orange juice .5 oz. Patrón Citrónge Orange CHAMPAGNE SPECIAL 1 oz. Chilled concentrated coffee 2 Mint sprigs 3 Cucumber slices Muddle one mint sprig & simple syrup 1 oz. PATRÓN SILVER In bottom of mixing glass, muddle ¼ oz. French-press coffee in bottom of mixing glass. Add spirits, 1 oz. Patrón Citrónge Orange cantaloupe with agave nectar. Add 2 Sprigs rosemary In shaker, muddle sprig of rosemary, 2 oz. Gently whipped heavy cream lime juice & egg white. Dry shake remaining ingredients & shake with 2 oz. Blood orange juice cucumber & jalapeño wedge. Gently thicken heavy cream by shaking (without ice) 10 seconds. Add ice & ice to chill. “Double strain” using Add Patrón Silver, tomato juice, it in shaker so that it’s thickened but 2 oz. Champagne shake to chill & emulsify. Strain into mesh strainer in addition to strainer lemon juice, orange juice, kosher still pourable. In mixing glass, stir chilled coupe & garnish with expressed Chill all ingredients ahead of with your cocktail shaker. Pour onto salt, Worcestershire sauce & shake. spirits & coffee with ice to chill. Strain oil of lime zest, discard zest. Drop time. Combine ingredients in fresh ice in double old fashioned Strain onto ice in collins glass. Garnish into chilled coupe & float thickened 8 drops smoked salt bitters (or salt glass. Garnish with melon balls. with a small cherry tomato & sprig cream on surface of drink. Garnish with tincture) on surface of drink & garnish a flute and garnish with an of rosemary. chocolate shavings or cocoa powder. Mother’s Day orange twist. with remaining mint sprig.

COOL BREEZE

Patrón’s 2016 Margarita of the Year 2 oz. PATRÓN SILVER .5 oz Patrón Citrónge Lime 1 oz Fresh Lime Juice .5 oz Ginger Syrup Barspoon Jalapeño Oil Dash rosewater Rose petal sea salt

25

ELECTRIC COCONUT

2 oz. PATRÓN SILVER 1 oz. Coconut water .75 oz. Pineapple juice .5 oz. Lemon juice 2 dashes Orange bitters Combine ingredients in a cocktail shaker and shake well with ice. Strain over crushed ice in a double old fashioned glass. Garnish with a dash of bitters and a pineapple leaf.

SILVER 75

19

COMO LA FLOR

20

1.5 oz. Patrón Silver 1 oz. Elderflower liqueur .5 oz. Local lemon juice .5 oz. Simple syrup 2 oz. Sparkling wine Combine all ingredients in shaker except sparkling wine. Shake & strain into champagne flute. Top with some sparkling wine & finish with lemon twist while making sure to twist lemon over cocktail to release oils.

Armed Forces Day

EPIC MARGARITA

FIELDS AFIRE

26

1.5 oz. PATRÓN SILVER .25 oz. Agave syrup .75 oz. Cucumber shrub .75 oz. Fresh lime juice

2 oz. PATRÓN SILVER 1 oz. Fresh pink grapefruit juice 1 oz. Hibiscus and tea syrup*

Combine ingredients into shaker. Shake & strain into Collins glass with crushed ice. Top with splash of soda water & garnish with quarter wheel of grapefruit & dried hibiscus flower. *Hibiscus & tea syrup: Mix a 1:1 ratio of sugar to hibiscus & tea water (housemade). Tea used should be a combination of green & black teas.

27

2 oz. PATRÓN SILVER 1 oz. Lemon juice 1 oz. Lavender syrup 1 dash Islay Malt Whisky 2 dashes Miracle Mile Celery Bitters (Ardbeg 10yr) From Secret Dining Society in Los .75 oz. Egg white Angeles with Epic Records and L.A. Reid.

In cocktail tin, shake ingredients. Strain into double old fashioned glass, add ice, & crack black pepper on top. Finish with fanned cucumber on rim.

In mixing glass, add all ingredients, close & dry shake hard, releasing gas every 2-3 shakes. Add ice & shake well. Strain into cocktail glass & garnish with lavender flower floating on the foam.

The Rosa Picante, Patrón’s 2016 Margarita of the Year

1.5 oz. PATRÓN SILVER .5 oz. Patrón XO Cafe Incendio .5 oz. Patrón Citrónge Lime .75 oz. Blood orange juice .25 oz. Lime juice .5 oz. Agave sugar

Combine all ingredients, except Patrón XO Cafe Incendio in shaker with ice & shake. Strain into large martini glass & carefully pour .5 oz. of Patrón XO Cafe Incendio along side of glass & allow to sink to bottom.

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June 2017 COCOLOPEZ.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1 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.

4

5

6

7

COCO BERRY PIE

COCO SHAKE

2-1/2 oz. COCO LOPEZ® LITE 1 oz. vanilla vodka 1 scoop vanilla ice cream Drizzle chocolate syrup. Blend with 1 cup of ice until smooth.

11

4 oz. COCO LOPEZ® LITE 3 oz. blueberry schnapps 2 oz. half & half or milk Blend until smooth. Pour into Collins glass, garnish with blueberry.

12

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.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 4 oz. dark rum 4 oz. pineapple juice 1 oz. orange juice Shake & strain into cocktail glass. Garnish with pineapple slice.

18

13

14

BLUE LAGOON

ISLAND LOVE COCO’S PAIN KILLER

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. half and half 1-1/2 oz. Kahlua 1/2 oz. rum Blend until smooth, serve in hurricane glass.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. vanilla vodka 1 oz. COCO LOPEZ® LITE 1 oz. coconut rum 1 oz. strawberry juice Splash pineapple juice Top sparkling wine Shake and strain into martini Combine ingredients except for glass. Garnish with pineapple wine into shaker. Shake and wedge. pour into champagne flute, top with sparkling wine. LeRoy’s Day

SPARKLING COCO

19

CHOCO-BANANA

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. pineapple juice COCO MARGARITA 1-1/2 oz. vodka 4 oz. COCO LOPEZ® 3/4 oz. blue curacao REAL CREAM OF COCONUT Blend first three ingredients 2 oz. lime juice with ice. Serve in hurricane 2 oz. tequila glass. Float blue curacao 1 oz. triple sec Combine ingredients in blender, on top. serve in margarita glass. Flag Day

20

21

COCONUT DAIQUIRI

1-1/2 oz. COCO LOPEZ® LITE 1-1/2 oz. rum 1/2 oz. lime juice Mix in blender until smooth.

Father’s Day

25

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. tequila 3 oz. pineapple juice Serve in highball over ice, garnish with pineapple spear and cherry.

26

27

COCO JAVA

1 oz. COCO LOPEZ® LITE 1 oz. coffee liqueur Serve in rocks glass over ice.

28

FRUIT BASKET

1 oz. COCO LOPEZ® LITE 2 oz. banana rum 3 oz. pineapple juice 1 oz. lime juice Combine all ingredients with ice. Serve in hurricane glass. Garnish with coconut shavings.

PIÑA COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1-1/2 oz. light rum Mix in blender until smooth.

MIMOSA LOPEZ

1 oz. COCO LOPEZ® LITE 1 oz. orange juice 2 oz. Champagne Mix orange juice and COCO LOPEZ, top with champagne. Stir & serve.

CHERRY CHI – CHI

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-3/4 oz. cherry vodka 1/2 oz. pineapple juice 1/4 oz. milk Blend with ice, serve in hurricane glass, garnish with cherry.

9

10 APPLE PIE COLADA

COCO PAMA

1-1/2 oz. COCO LOPEZ® LITE 1 oz. light rum 1-1/2 oz. pomegranate liqueur 2 oz. pineapple juice Combine ingredients, shake & pour into an old fashioned glass. Garnish with pineapple wedge.

16

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. apple juice 1/2 oz. apple schnapps 3/4 oz. spiced rum Blend with ice until smooth. Top with sprinkle of cinnamon.

Billy’s Day

17

HAWAIIAN SUNSHINE

3-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. frozen lemonade 1/4 oz. pineapple juice 1-1/2 oz. citrus vodka Combine ingredients in blender with ice. Serve in hurricane glass, garnish with wedge of pineapple.

22 1-1/2 cups COCO LOPEZ® REAL CREAM OF COCONUT 3 cups strawberry juice 1-1/2 cups vodka 3/4 cup amaretto 3/4 cup grenadine Fill large pitcher half way with ice. Add all ingredients and stir. Serves 6.

29

TROPICAL COCO

1/2 cup COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. Midori 1-1/2 oz. coconut rum 1/2 cup orange juice 1/2 cup pineapple juice 1 oz. blue curacao Blend all ingredients, pour into a hurricane glass. Garnish with orange slice.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. spiced rum 3 oz. pineapple juice Splash cranberry juice Blend with crushed ice. Garnish with pineapple spear.

15

PINK PARROT PUNCH

COCO LOCO (crazy coconut)

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. half & half 1 oz. chocolate syrup 1 oz. crème de cacao 1/2 oz. crème de banana 1/2 banana Mix in blender until smooth.

Saturday 2 3

COCO BAY BREEZE

8 COCO MARTINI

BUSHWACKER

Friday

CALYPSO LOPEZ

3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. coconut rum 3 tbs. crushed pineapple Shake & serve over ice in a hurricane glass.

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.

PATRIOTIC COCO

LOPEZ ALMOND JOY

1 oz. COCO LOPEZ® LITE 1/2 oz. Frangelico 1-3/4 oz. chocolate liqueur Mix all ingredients in blender with ice, serve in a high ball glass.

23

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Hpnotiq 1 oz. dark rum 1 oz. lime juice 1 oz. pineapple juice 1 oz. strawberry puree

Combine ingredients & 1/2 cup crushed ice in a blender. Pour Hpnotiq into a margarita glass and layer blended mix on top. Garnish with coconut flakes.

24 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.

30

BEACH COLADA

1/2 oz. COCO LOPEZ® LITE 1 banana 1/2 oz. Grenadine 1/4 oz. Lime Juice 6 Strawberries 1 oz. vodka 1-1/2 oz. white rum Blend ingredients together and pour into highball glass. Garnish with a strawberry.

Ryan’s Day

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RESPECT THE DRINK

A great cocktail demands superior ingredients. Cinzano Vermouth has been at the heart of the world’s greatest drinks

©2016 Palm Bay International, Boca Raton, FL

for more than 250 years.

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www.cinzano.com ENJOY RESPONSIBLY.

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July 2017 CINZANO.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 TIPPERARY COCKTAIL

2

3

CINZANO AMBASSADOR

OPENING COCKTAIL

2/3 oz. CINZANO BIANCO VERMOUTH 1-1/3 oz. gin CAJUN MARTINI 2/3 oz. banana liqueur 1/4 oz. CINZANO 1 tbsp. lemon juice BIANCO VERMOUTH Add the ingredients to a 2 oz. pepper infused vodka cocktail shaker filled with ice. Serve chilled and straight up. Shake and strain into a tumbler Garnish with a Habanero-stuffed glass. Optional garnish with olive. banana slice.

9

4

10

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. Bastille 1789 Whiskey 1/2 oz. Grenadine Mix all ingredients in a shaker with crushed ice. Strain into a chilled cocktail glass.

Independence Day Zack’s Day R & J’s Day

5 CINZANO BERRY

6

CASANOVA

1/2 oz. CINZANO BIANCO VERMOUTH 1-1/4 oz. bourbon 2 dashes lemon juice 1 dash raspberry juice Add ingredients to cocktail shaker with ice. Shake & strain into cocktail glass. Decorate with raspberry in bottom of glass & lemon slice on top.

2 oz. CINZANO EXTRA DRY VERMOUTH 2 fresh strawberries diced 1/2 lime diced 2 tsp. superfine sugar Prepare directly in a highball crushing the lime with the fresh strawberries and the sugar. Add ice and Cinzano Extra Dry. Mix and serve.

12

13

11

7 CLASSIC MARTINI

1 oz. CINZANO EXTRA DRY VERMOUTH 4 oz. Darnley’s View London Dry Gin Stir CINZANO and gin. Garnish with twist or olives.

ROB ROY Dash CINZANO EXTRA DRY VERMOUTH or CINZANO ROSSO VERMOUTH 2 oz. Scotch Stir over ice and strain.

BRONX COCKTAIL

Dash CINZANO EXTRA DRY VERMOUTH 1/2 oz. CINZANO 2 oz. Dos Madera 5+3 Rum BIANCO VERMOUTH Splash Cranberry 1 oz. bourbon Splash Limoncino 1 tsp. Crème de Cassis Stir in cocktail glass. Garnish Shake with cracked ice. Strain with lemon. into a chilled cocktail glass. Hymie’s Day

CASSIS COCKTAIL

16

SATAN’S WHISKERS

17

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin 1/4 oz. Bauchant Orange Cognac 1/4 oz. Bauchant Orange Cognac Liqueur Liqueur 1/2 oz. orange juice, fresh 1/2 oz. orange juice, fresh 3 dashes orange bitters 3 dashes orange bitters Add ingredients to cocktail shaker. Add ingredients to cocktail shaker. Add ice & shake until chilled. Strain Add ice & shake until chilled. Strain into chilled coupe or cocktail into chilled coupe or cocktail glass. Garnish with orange peel. glass. Garnish with orange peel. 1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. CINZANO EXTRA DRY VERMOUTH 1/2 oz. Darnley’s View Gin

23/30

24/31

ADONIS

2 oz. CINZANO ROSSO VERMOUTH 2 oz. Pando Fino sherry 2 dashes orange bitters Stir ingredients in an ice-filled shaker. Strain into a chilled coupe glass. Twist a 1” strip orange peel over cocktail; drop peel into glass.

ITALIAN KISS

1 part CINZANO BIANCO VERMOUTH 1 part CINZANO ROSSO VERMOUTH Combine over ice.

18

CINZANO GINGER 3/4 oz. CINZANO ROSSO VERMOUTH 8 oz. ginger ale 1 lemon spiral Pour Cinzano in a collins glass over ice. Fill with ginger ale. Add spiral and serve.

19

BITTER GIUSEPPE

1 oz. CINZANO ROSSO VERMOUTH 2 oz. Cynar 6 dashes orange bitters 2 dashes salt Combine and stir in a mixing tin. Strain into an old fashioned glass, over large ice cube. Garnish with lemon twist.

25

SUPPRESSOR #1

1 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Cocchi Americano 1 oz. don Zoilo 12 Year Old Pedro Ximenez Sherry 8 drops grapefruit bitters 2 bar spoons lemon juice Build ingredients over crushed ice in a julep cup. Garnish with a swath of orange peel and a sprig of mint.

RED HOOK

1/2 oz. CINZANO ROSSO VERMOUTH 2 oz. Willett 2 Year Rye 1/2 oz. Maraschino 2 dashes angostura bitters Shake and strain into a coupe.

26

1-1/4 oz. CINZANO BIANCO VERMOUTH 1/2 oz. Bauchant Orange Cognac Liqueur 1 oz. orange juice Shake and strain.

AMERICANO

1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Campari Splash of soda Build directly in highball glass on the rocks. Garnish with orange slice.

A VIEW

1-1/2 oz. CINZANO ROSSO VERMOUTH 1 oz. CINZANO EXTRA DRY VERMOUTH 4 dashes Peychaud’s bitters 4 dashes orange bitters Add ingredients to mixing glass. Add ice & stir until chilled. Strain over ice into rocks glass & garnish with lemon twist.

SPERANZA

3/4 oz. CINZANO BIANCO VERMOUTH 3/4 oz. Campari 1/2 oz. vodka Build in an old fashioned glass with ice, garnish with orange.

20

BLUE MOON

21

1/2 oz. CINZANO EXTRA DRY VERMOUTH 1 oz. Campari 1 oz. lime juice 3/4 oz. simple syrup Soda water Add ingredients into shaker. Add ice & shake until chilled. Strain over ice into Collins glass. Top with soda water & garnish with orange peel.

22

1 oz. CINZANO NEGRONI EXTRA DRY VERMOUTH 3/4 oz. CINZANO 1-1/2 oz. Darnley’s View London ROSSO VERMOUTH Dry Gin 1-1/4 oz. gin 1 teaspoon Crème Yvette 1 oz. Campari BLOOD & SAND 2 dashes orange bitters Add all ingredients to cocktail 3/4 oz. CINZANO 1/4 oz. Santa Rita shaker. Add ice and stir until ROSSO VERMOUTH 120 Cabernet wine chilled. Strain over ice in an old 3/4 oz. Bank Note Scotch Add ingredients to mixing glass. fashioned glass. Garnish with 3/4 oz. Cherry Heering Add ice & stir until chilled. Strain orange peel. 3/4 oz. orange juice into coupe glass. Using bar Shake and strain into a coupe. spoon, float red wine over top. Jake’s Day

27

28

CINCIN-RITA

ORANGE DREAM

8

14 ROME WITH 15 OLD HICKORY

LEMON MARTINI

3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. The Irishman Founder’s Reserve Whiskey 3/4 oz. Green Chartreuse Stir well with cracked ice and strain into glass.

DREAM TEAM

3/4 oz. CINZANO BIANCO VERMOUTH 1/2 oz. Creme de Cassis Top with Cinzano Prosecco Build in a flute.

1 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Chamucos Blanco Tequila 3/4 oz. fresh lemon juice 1/4 oz. agave syrup In a cocktail shaker with ice, combine ingredients. Shake and strain into a rocks glass with fresh ice. Garnish with a lemon wheel or two.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

REVISED MANHATTAN

29

1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. overproof bourbon Dash Angostura bitters In mixing glass with ice, combine bourbon and Cinzano. Add dash bitters. Stir until well chilled. Strain into cocktail glass. Garnish with lemon peel, twisting over the surface of the drink, and a brandied cherry.

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August 2017 TITOSVODKA.COM

Sunday

Monday

Tuesday BLUE DAHLIA

Wednesday Thursday 1 CUCUMBER 2 FOREVER 3 YOUNG

1 1/2 oz. TITO’S HANDMADE VODKA

6

POTEET PUNCH

1 1/2 oz. TITO’S HANDMADE VODKA

3/4 oz. Paula’s Texas Limoncello 1/2 oz. simple syrup & lime juice 3 ripe strawberries Muddle strawberries & simple syrup in mixing glass. Add Tito’s, limoncello, lime juice & ice. Shake & strain into chilled cocktail glass. Garnish with lemon twist & fresh strawberry. For Texas-style kick, muddle jalapeño with strawberries.

13

TITO’S CAFE

1 1/2 oz. coffee liqueur 1 1/2 oz. mint chocolate flavored irish cream 2 oz. TITO’S HANDMADE VODKA 2 oz. coffee In large glass pour ingredients in order. Top with fresh heavy whipping cream that has been whipped up with French vanilla flavoring. Garnish with dark chocolate shavings.

20

TITO’S POMEGRANATE MARTINI

7

MARTINI

1/2 oz. Luxardo Maraschino Liq. 2 oz. TITO’S HANDMADE VODKA 1/2 oz. lime juice & 2 oz. blueberries 1 oz. simple syrup 3/4 oz. fresh lemon juice 1/4 oz. simple syrup 3 slices peeled Eng. Cucumber Dash Fee Bros lemon bitters 2 basil leaves & 4 mint leaves 3 drops green Tabasco Muddle fruit & herbs with sim- Fresh cilantro ple syrup in bottom of mixing Muddle cilantro, cucumber, glass. Add spirits, lime juice & syrup and lemon juice. Add bitters, shake with ice, strain vodka. Shake. Double strain into martini glass. Add Tabasco. into a martini glass, garnish Garnish with cucumber wheel. with lemon twist.

8

TITO RITA

9

14

15

TITO’S ALL-TIME TITO’S SCREWDRIVER FAVORITE

TITO’S APERITIF MARTINI

3/4 oz. Campari liqueur 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA 1 oz. fresh orange juice 4 oz. sparkling mineral water 3/4 oz. fresh sweet & sour 4 oz. orange juice Combine Tito’s and mineral Add ingredients to a shaker Combine all ingredients in mixwith ice. Shake well, and pour water into cocktail glass with ing glass with ice. Shake, strain ice. Stir and garnish with everything into a glass. Garnish and pour into martini glass. orange and lime slices. with an orange slice. Garnish with burnt orange.

21

22

17

TITO’S CLASSIC GIMLET

23

3/4 oz. Watermelon Pucker 3/4 oz. cranberry juice 1 fresh squeezed lime wedge Infuse bottle of Tito’s with 2 sliced jalapeños. Test heat after one hour. When desired heat is acquired, combine listed ingredients, shake and serve as a martini. Garnish with a lime wheel.

18

ALL AMERICAN LEMONADE

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.

24

1/2 oz. St-Germain 1 1/2 oz. grapefruit juice 1 1/2 oz. TITO’S HANDMADE VODKA TITO’S GREYHOUND TITO’S SONIC 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA Top with club soda 4 oz. orange juice 3 oz. grapefruit juice Combine Tito’s, elderflower 1 oz. cranberry juice Tonic water Pour TITO’S HANDMADE VODKA Club soda liqueur, and juice in a cocktail Add vodka and orange juice to serving glass with ice. Stir, over ice, fill with grapefruit Add Tito’s to fresh ice in glass. shaker with ice. Shake well and and top with cranberry. Garnish juice. Garnish with a sprig of Top with half tonic, half soda. strain over ice. Top with soda. rosemary. Garnish with mint sprig. with an orange wheel. Garnish with a lime wedge.

MO-TITO

PALM BEACH COCKTAIL

29

30

1 ½ oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA

6 leaves of mint 1 oz. fresh squeezed lime juice ½ oz. Triple Sec 2 teaspoons sugar Splash Cranberry Soda water Squeeze lime Muddle mint leaves with lime Combine all ingredients in mix- juice and sugar in a collins ing glass with ice. Shake, strain glass. Fill with ice and pour in and pour into martini glass. Tito’s. Top with soda and stir. Garnish with a lime wedge. Garnish with a sprig of mint.

1 oz. Fresh grapefruit juice 1/2 oz. fresh lemon juice 1/2 oz. simple syrup 1/2 oz. Marie Brizard Crème de Cassis Combine ingredients in cocktail shaker with ice. Shake, strain and pour into a martini glass. Garnish with an orange zest.

1 1/2 oz. TITO’S HANDMADE VODKA 1-2 fresh strawberries 1 mint leaf & 1 basil leaf 3/4 oz. simple syrup & fresh lime juice

3/4 oz. fresh lime juice 1/2 oz. St. Germain Liqueur Muddle strawberries, mint, & basil in mixing glass. Add Tito’s, simple syrup, lime juice & elderflower liqueur. Shake & pour into a collins glass & ice. Top with club soda.

12

TITO’S BLOODY MARY

1 1/2 oz. TITO’S HANDMADE VODKA 3-4 oz. your favorite Bloody Mary mix

Combine with ice & shake well & pour into highball glass. Garnish ideas: Celery, olives, dill pickles, pickled green beans, lemon, parsley, bacon.

19

TITO’S NEGRONI

1/2 oz. TITO’S HANDMADE VODKA

Lemonade of your choice 1/2 oz. Campari Bitters Pour Tito’s over ice in a glass 1/2 oz. St. Germain and just add lemonade. Garnish Combine all ingredients in mixwith mint sprig. ing glass with ice. Stir and pour into an old fashioned glass. Martha’s day Garnish with an orange peel.

25

1 1/2 oz. TITO’S HANDMADE VODKA

TITO’S MADRAS

28

11

FRENCH STRAWBERRY MO-TITO

1 1/2 oz. TITO’S HANDMADE VODKA

TEXAS SIPPER

27 1 ½ oz. TITO’S HANDMADE VODKA

WATERMELON

10 ANGRY

1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA 1 1/2 oz. TITO’S HANDMADE VODKA

1 1/2 oz. TITO’S HANDMADE VODKA

TITO’S CLASSIC COSMO

TITO’S CAIPIROSKA

16

TITO’S PASSION

1 oz. Grand Marnier 1 oz. fresh sour 1 1/2 oz. fresh orange juice 1 1/2 oz. cranberry Combine all ingredients in mixing glass with ice. Shake and pour into cocktail glass. Garnish with a lemon spiral.

1 oz. TITO’S HANDMADE VODKA 1/2 oz. St Germain 4 oz. soda water 2 tsp simple syrup Handful of raspberries Muddle 5 raspberries & 2 tsp simple syrup in collins glass. Fill with crushed ice. Add Tito’s & elderflower liqueur. Stir with spoon & top off with soda water. Garnish with raspberry.

2 oz. TITO’S HANDMADE VODKA

GARDEN PARTY

KITTEN FIZZ

Saturday 4 5

1 oz. TITO’S HANDMADE VODKA 1 oz. Veev Acai Spirit 1/2 oz. Pom Wonderful 3/4 oz. simple syrup 3/4 oz. fresh lemon juice 4 blueberries Muddle blueberries, syrup, lemon, & pomegranate juices. Add vodka. Shake. Strain into chilled martini glass. Garnish with thyme sprig.

4 to 5 Purple Basil sprigs 1 1/2 oz. TITO’S HANDMADE VODKA 3 to 4 lime wedges 1 1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Cointreau 1 oz. lemon juice 2 Pure cane sugar cubes 1/2 oz. Cointreau 1 1/2 oz. lemon juice 3/4 oz. simple syrup Muddle Purple Basil sprigs 1/2 oz. pomegranate juice 1 1/2 oz. lime juice Club soda with the lime wedges and 1 oz. fresh sour 1/2 oz. simple syrup Combine Tito’s, lemon juice sugar cube in a rocks glass. Add Combine all ingredients in Combine all ingredients in mixing glass with ice. Shake, mixing glass with ice. Shake, and syrup in a collins glass. Top Tito’s. Rim glass with sugar. with club soda. Garnish with Shake & strain over crushed ice. strain, and pour into martini strain, and pour into martini glass. Garnish with a lemon glass. Garnish with lime wedge. 2 lemon wheels and sprigs of Garnish with purple basil sprig. rosemary and thyme. wheel. 1 1/2 oz. TITO’S HANDMADE VODKA

Friday

CUCUMBER LEMONADE

1 liter TITO’S HANDMADE VODKA 1 cucumber lemonade Chop up a whole cucumber and add to Tito’s. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.

31

26 TITO’S CLASSIC MARTINI

3 oz. TITO’S HANDMADE VODKA ½ oz. (or less) of 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.

TITO’S FRESH MINT LEMONDROP

1 1/2 oz. TITO’S HANDMADE VODKA

3/4 oz. Cointreau 1/4 oz. simple syrup 1 1/2 oz. TITO’S HANDMADE VODKA fresh mint 1/2 oz. PAMA Pomegranate Liqueur Combine all ingredients in mixing glass with ice. Shake, splash pineapple juice Combine ingredients in cocktail strain and pour into a sugar rimmed cocktail glass. Garnish shaker. Shake, pour into with lemon wheel. cocktail glass and serve.

PRETTY IN PINK

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BULLDOG® London Dry Gin, 40% alc./vol. (80 Proof ). Distilled from 100% Grain Neutral Spirit © 2016 Imported from England by Campari America, San Francisco, CA. Please drink responsibly.

AN INDEPENDENT SPIRIT FOR THE INDEPENDENT SPIRIT

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September 2017 BULLDOGGIN.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 1 2

BULLDOG REFRESHER

2 oz. BULLDOG GIN 4 oz. Fresh Lemonade 3 Fresh Strawberries Lemon Wedge (Garnish) Muddle Strawberries. Combine ingredients in a cocktail glass with ice. Garnish with lemon wedge.

3

4 FRENCH 75

AVIATION

1 oz. BULLDOG GIN 2 oz. Champagne (Chilled) 1/2 oz. Lemon Juice 1 tsp. Superfine Sugar Maraschino Cherry (Garnish) Combine into a Champagne flute and top with Champagne. Garnish with a maraschino cherry.

1 1/2 oz. BULLDOG GIN 1/2 oz. Fresh Lemon Juice 1/4 oz. Apricot Brandy 1/4 oz. Maraschino Liqueur Maraschino Cherry (Garnish) Shake all ingredients with ice. Strain into a Collins glass filled with ice. Garnish with a maraschino cherry.

DIRTY DOG

10

Labor Day EAST SIDE

11

2 oz. BULLDOG GIN 1 oz. Simple Syrup 3/4 oz. Lime Juice Mint Leaves Cucumber Slice Muddle 3 cucumber slices and 5 to 8 mint leaves. Combine remaining ingredients and shake. Garnish with floating cucumber.

1 1/2 oz. BULLDOG GIN 1 tsp. Grenadine 1 tsp. Egg White Sugar (Optional) Maraschino Cherry (Garnish) Sugar the rim of a martini glass. Combine ingredients and shake well. Strain into martini glass. Garnish with a maraschino cherry.

Lachlan’s Day

5

17

Patriot Day

BRITISH MULE

2 oz. BULLDOG GIN 4 oz. Ginger Beer 1 oz. Fresh Lime Juice Combine over ice. Garnish with lime.

12

6

7

BULLDOG FIZZ

1 oz. BULLDOG GIN 1 oz. Fresh Lemon Juice 1/4 oz. Simple Syrup 1 Egg White BULLDOG COLLINS 2 oz. BULLDOG GIN Dash of Powdered Sugar 2 oz. Sour Mix Club Soda 2 oz. Club Soda Shake BULLDOG GIN , egg Maraschino Cherry (Garnish) white, lemon juice & simple Lime Wedge (Garnish) syrup. Strain into highball glass Combine over ice. Garnish with & top with soda. Garnish with a cherry and lime. an orange slice.

13

14

BEIJING BREEZE

3 oz. BULLDOG GIN 1 oz. Cranberry Juice 1 oz. Canton Ginger Liqueur Club Soda Combine ingredients except for club soda and shake well. Pour into a Collins glass and top with club soda.

8

9 BULLDOG MADRAS

BULLDOG GIMLET

1 1/2 oz. BULLDOG GIN 1 oz. Fresh Lime Juice 1/2 oz. Simple Syrup Shake all ingredients with ice. Strain into a martini glass.

2 oz. BULLDOG GIN 2 1/2 oz. Cranberry Juice 1/2 oz. Orange Juice Orange Slice (Garnish) Maraschino Cherry (Garnish) Combine over ice. Garnish with orange slice and cherry.

15

16 PICCADILLY PUNCH

LONDON CIDER

2 oz. BULLDOG GIN 4 oz. Apple Cider Apple Slice for Garnish Combine over ice. Garnish with apple slice. Serve hot or cold.

18

LONDON LEMONADE

LUCKY DOG

2 oz. BULLDOG GIN 4 oz. Fresh Lemonade Lemon Wedge (Garnish) Combine ingredients over ice. Garnish with lemon wedge.

2 oz. BULLDOG GIN 3/4 oz. Sour Mix 1/4 oz. Fresh Lime Juice 1/4 oz. Chambord Serve in martini glass. Garnish with lime wedge.

20

21

19

NEGRONI

2 oz. BULLDOG GIN 1 oz. CAMPARI 1 oz. Sweet Red Vermouth Orange Slice (Garnish) Combine over ice and stir. Garnish with orange slice.

1 oz. BULLDOG GIN 2 oz. Pineapple Juice 2 oz. Cranberry Juice Splash Grenadine

Combine BULLDOG gin , pineapple

juice and cranberry juice in a cocktail glass filled with ice. Add a splash of grenadine.

22

23

SINGAPORE SLING

PINK LADY

1 1/2 oz. BULLDOG GIN 1/2 oz. Fresh Lemon Juice 1/4 oz. Apricot Brandy 1/4 oz. Maraschino Liqueur Maraschino Cherry (Garnish) Shake all ingredients with ice. Strain into a Collins glass filled with ice. Garnish with a maraschino cherry.

SALTY BULLDOG

24 THE LAST WORD

2 oz. BULLDOG GIN 4 oz. Grapefruit Juice Grapefruit Slice Salt (Optional) Rim a cocktail glass with salt (optional). Combine over ice.

1 oz. BULLDOG GIN 2 oz. Sour Mix 2 oz. Club Soda 1/2 oz. Cherry Brandy 1/2 oz. Grenadine Orange Twist (Garnish) Pour grenadine into the bottom of a cocktail glass. Fill with sour mix and club soda. Top with cherry brandy. Garnish.

25

SOUTHSIDE

THE ALPHA DOG

2 oz. BULLDOG GIN 1/2 oz. Fresh Lemon Juice 1/4 oz. Ogreat (Almond) Syrup Shake ingredients over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

26

ZEPHYR

WIMBLEDON

1 oz. BULLDOG GIN 4 oz. Lemonade 1 oz. Pimm’s no. 1 Combine all ingredients over ice.

27

3 oz. BULLDOG GIN 1 oz. Cranberry Juice Splash of Grenadine 2-3 Cucumber Pieces Combine all ingredients over ice.

28

29

CORPSE REVIVER

1 oz. BULLDOG GIN 0.75 oz. Green Chartreuse 0.75 oz. Maraschino Liqueur 0.75 oz. Fresh Lime Juice Shake all ingredients with ice and double strain into a Martini glass & garnish with a sunken maraschino cherry.

1 oz. BULLDOG GIN 1 oz. Lillet Blanc 1 oz. Cointreau 1 oz. Fresh Lemon Juice 1 oz. Absinthe Shake all ingredients with ice and double strain into a Martini glass & garnish with a lemon twist.

VESPER

2 oz. BULLDOG GIN 1 oz. Vodka 1 oz. Lillet Blanc Shake all ingredients with ice and double strain into a Martini glass & garnish with a lemon spiral.

JASMINE

1.5 oz. BULLDOG GIN 1 oz. Cointreau 0.75 oz. Campari 0.5 oz. Lemon Juice Shake all ingredients with ice and strain in a martini glass.

BEES KNEES

2 oz. BULLDOG GIN 0.75 oz. Lemon Juice 0.75 oz. Honey Syrup Shake all ingredients with ice and strain into a rocks glass full of cubed ice & garnish with a pink grapefruit twist.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

2 oz. BULLDOG GIN 1 oz. Lemon Juice 5 Mint Leaves 0.75 oz. Simple Syrup Shake all ingredients with ice and strain into a rocks glass full of ice and garnish with a sprig of mint.

CLOVER CUB

2 oz. BULLDOG GIN 0.75 oz. Lemon Juice 0.25 oz. Grenadine Syrup 1 Egg White Shake all ingredients with ice and strain into a martini glass. Garnish with a raspberry.

30 BRAMBLE

2 oz. BULLDOG GIN 0.75 oz. Lemon Juice 0.5 oz. Crème de Mure 0.25 oz. Simple Syrup Shake all except mure and pour over rocks glass full with crushed ice. Drizzle mure so it ‘bleeds’ into the drink.

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October 2017 PUSSERSRUM.COM

Sunday PAINKILLER

Monday

1

2 oz. PUSSER’S RUM 4 oz. Pineapple Juice 1 oz. Orange Juice 1 oz. Cream of Coconut Fresh Grated Nutmeg Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top. Garnish with pineapple wedge and Maraschino cherry.

STRAWBERRY RHUBARB STOCK

8

GINGER SEA DOG

NELSON’S GROG 1 1/2 oz. PUSSER’S RUM AGED 15 YEARS

1 1/2 oz. PUSSER’S RUM 1 oz. Pressed Strawberries

2

2 oz. PUSSER’S RUM 6 oz. Ginger Beer Angostura Bitters Lime Wedge Lemon Wedge Place ice into a large glass. Add Pusser’s and ginger beer. Squeeze lime wedge and lemon wedge over top of drink and drop into the glass. Stir briefly. Add 3 -4 dashes of Angostura Bitters & serve.

9

Tuesday PUSSER’S PEACH GINGER FIZZ

Wednesday Thursday Friday Saturday 3 BLUEBERRY 4 RASPBERRY 5 EL PUNETAZO 6 7 GINGER PUNCH GINGER FIZZ

1- 1 1/2 oz. PUSSER’S RUM Muddled Peach Ginger beer Pressed Lemon Rosemary Infused Honey Soda Water Pour Pusser’s, peach, ginger, pressed lemon, and honey into a cocktail shaker and shake well. Pour mixture into glass filled with ice. Add soda water.

RUMMY OLD FASHIONED

2 oz. PUSSER’S RUM

10

1- 1 1/2 oz. PUSSER’S RUM 5 Raspberries 1/2 oz. Cinnamon-Clove Syrup 1/2 oz. Lavender-Vanilla Infused Honey 1 oz. Ginger Beer & lime juice In shaker, muddle raspberries. Soda water Add ingredients to mixing glass Add Pusser’s, cinnamon-clove with pressed blueberries. Fill syrup & lime juice. Fill with ice, cap & shake. Strain over with ice, cap & shake. Strain ice into glass. Top with ginger over ice into highball glass. Garnish with fresh blueberries beer & lightly stir. Garnish with cinnamon stick & lime wheel. & lavender stem. 1-1 1/2 oz. PUSSER’S RUM 2 big handfuls of Blueberries 1 oz. Pineapple Juice

11 BUSHWACKER

1/2 oz. PUSSER’S RUM 1/2 oz. Vodka 1 oz. Rhubarb Shrub & Orgeat Syrup 3/4 oz. Lime Juice A couple dashes Angostura Bitters 1/2 oz. Kahlua 2 Lime Wedges 3/4 oz. Demerara Syrup Try chocolate or orange bitters 1/2 oz. Baileys Irish Cream 3-4 Fresh Mint Leaves Combine liquids in a cocktail for variation 1/2 oz. Amaretto In bottom shaker, muddle shaker with ice. Shake until 1/2 oz. Frangelico Orange twist together lime wedges, mint well chilled.Strain into a chilled Combine liquids in a mixing 1/2 oz. Creme de Cacao leaves, pressed strawberry & cocktail glass. Garnish with 1 scoop of ice cream glass with ice. Stir until well rhubarb shrub. Add ice, orgeat maraschino cherries. chilled. Strain into rocks glass 1/4 cup crushed ice syrup, Pusser’s & shake. Strain over single cube of ice. Garnish Add ingredients into a blender through mesh strainer into glass. Jose’s Day and blend until smooth. Garnish with strawberry wedge. Columbus Day with fresh orange. 1/2 oz. Pressed Grapefruit Juice

15

16

PUSSER’S HOT SPIKED CIDER

2 oz. PUSSER’S RUM Hard Cider 1-1/2 oz. PUSSER’S RUM 2-3 dashes cinnamon 1-1/2 oz. banana liqueur Cinnamon stick for garnish 4 oz. Pineapple juice 2-3 dashes Angostura Bitters Bring cider to a boil. Pour into a mug and mix with Pusser’s 1 dash Grenadine and cinnamon. Garnish with ½ lime juice Shake with ice. Strain into a tall cinnamon stick. Collins Glass filled with ice. Jamie’s Day

REEF JUICE

22

PUSSER’S PASSION

2 oz. PUSSER’S RUM GUNPOWDER PROOF 1/2 oz. coconut rum ½ oz. sweet vermouth 2 oz. Passion Fruit juice Squeeze ½ lime for juice Strain & pour into highball glass with ice. Float 3 or 4 dashes Angostura Bitters on top, and the expended lime shell.

29

PUSSER’S FROZEN HURRICANE

17

NAKED LORNA

30

18

BIG BAMBOO

1-1/2 PUSSER’S RUM

1-1/2 oz. PUSSER’S RUM ½ oz. triple sec 2 tiny scoops of Stevia ½ oz. Grenadine Into Double Rocks glass, pour ¼ oz. lime juice lime juice, Pusser’s, & stevia. 1 oz. each of pineapple and Top off with soda water. Stir orange juices thoroughly & float 3 to 4 dashes Shake and strain into a tall of Angostura Bitters on top. glass filled with ice. ¾ oz. unsweetened lime juice

23

JAMAICAN ME CRAZY

1/4 cups PUSSER’S RUM 2 tablespoons Passion Fruit (frozen, concentrate blend, from a 12 oz. can) 1 teaspoon Lime zest 2 teaspoons fresh lime juice 1/4 cups soda water Add ingredients to cocktail shaker filled with ice. Shake well. Pour into a glass filled with ice.

AGED 15 YEARS 1/4 oz. maple syrup

24

25

ST. CECILIA PUNCH by Jeff Chaffin

CHAMPAGNE RUM & COLA

12

1 1/2 oz. PUSSER’S RUM AGED 15 YEARS 1/2 oz. Amaro di Angostura 3 oz. Brut Champagne Long Lemon Twist Swirl lemon twist inside champagne flute. Set aside. Combine Pusser’s & Averna in shaker with ice. Shake until well chilled. Strain into champagne flute. Top with chilled brut champagne.

19

PLANTER’S MARINA CAY PUNCH

2 oz. PUSSER’S RUM 1/4 oz. grenadine Equal parts sour mix & either pineapple or orange juice to fill Pour Pusser’s, grenadine & juice mix into mixing glass filled with ice cubes.Stir well. Strain into highball glass with ice cubes. Top with club soda (optional), & garnish with lemon or orange slice & Maraschino Cherry.

26

BLOODY RUM PUNCH

HOT BUTTERED RUM

2 oz. PUSSER’S RUM

13

1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves & salt In bowl, cream together butter, sugar, cinnamon, nutmeg, cloves, & salt. Refrigerate until almost firm. Spoon 2 tbsp. of butter mixture into mug. Pour mug (about half full). Top with boiling water, stir, & serve immediately.

PUSSER’S NAVY SWIZZLE

20

1 oz. PUSSER’S RUM ¾ oz. fresh lime juice & orgeat ¼ oz. cinnamon syrup 1 oz. mezcal 5-6 heavy dashes Angostura bitters Shake lime juice, orgeat, cinnamon syrup, Pusser’s, & mezcal. Pour into highball glass. Top with crushed ice & swizzle. Float Angostura & swizzle again. Top with crushed ice & grated cinnamon. Garnish with cinnamon stick.

TROPICAL GRAPEFRUIT DAQUIRI 1 1/2 oz. PUSSER’S RUM

1/2 oz. Luxardo Maraschino Liqueur

1 oz. Fresh Grapefruit Juice 3/4 oz. Pineapple Juice 1 oz. Lime Juice 1/2 oz. Brown Sugar Syrup Combine in shaker with ice. Shake until well chilled. Strain into cocktail glass.Garnish with pineapple spear or leaf.

14

LADY HAMILTON

1-1/2 oz. PUSSER’S RUM 1 teaspoon of fresh lime juice Equal parts of passion fruit juice, orange juice, & ginger ale Pour juice and Pusser’s into cocktail shaker with ice. Shake well, then pour into glass filled with ice.

Jack’s Day

FUNKY COLD MEDINA

21

PUSSER’S COLADA 2 oz. PUSSER’S RUM 6 oz. pineapple juice

1 1/2 oz. Coco Lopez® Real Cream of Coconut

1 oz. heavy cream Blend all ingredients with approximately 2 cups of ice. Strain into a hurricane glass. Garnish with cherry and pineapple wedge.

27

GOOMBAY SMASH

1 pint PUSSER’S RUM & brandy 2 oz. PUSSER’S RUM 1 pint brandy 2 oz. Coconut Rum 12 whole cloves / 2 cinnamon stk 1 oz. Apricot Brandy 1-½ oz. PUSSER’S RUM 3 sliced lemons & grapefruits 2 oz. Orange Juice 1-1/2 oz. sweet vermouth 1 1/2 lb. brown sugar 4 oz. fresh orange juice 2 oz. Pineapple Juice Shake in a cocktail shaker filled 1 quart black tea Pour Pusser’s and juice into Infuse PUSSER’S & brandy with with ice. Pour into a highball cocktail shaker filled with ice cloves, cinnamon, fruit overnight. glass filled with ice. Float 2-3 and shake well. Strain cocktail Strain, mix br. sugar & blk tea. dashes Angostura Bitters. Store until sugar dissolved. Serve into glass filled with ice. Garnish with slice of orange in coup glass, Top w/ Champagne, Garnish with pineapple and and cherry. orange wedges. garnish with a pineapple slice.

BRAVE GOOSE GROG

1 1/2 oz. PUSSER’S RUM 1 oz. Pedro Ximinez Sherry 1 1/4 oz. Pressed Orange 1 oz. Pepita Orgeat Syrup Squeeze & drop lemon wedge into cocktail mixing glass. Measure the sherry, rum, orange, and orgeat. Fill with ice, cap and shake vigorously. Strain over fresh ice into an old-fashioned glass.

28 THE HERB & CANE (a sweet italian)

2 oz. PUSSER’S RUM 1 oz. PUSSER’S RUM AGED 15 YEARS 1 1/2 oz. Coconut Infused Vodka 1 oz. Amaro Di Angostura Homemade Vanilla Simple Syrup ½ oz. lime juice Tart Cherry Juice ½ oz. Honey syrup (honey and Squeeze some Lime water, 1:1) Pour ingredients into shaker Shake with ice, serve in double with ice. Shake well, and then old-fashioned glass or tiki mug pour into glass with ice. over crushed ice.

31

2 oz. PUSSER’S RUM PROOF 3/4 oz. PUSSER’S RUM RUMMY MANHATTAN GUNPOWDER 2 oz. Pineapple Juice, Cranberry 1/2 oz. gold rum 2 oz. PUSSER’S RUM Juice, & Pomegranate Juice 1 oz. Lime juice GUNPOWDER PROOF Squeeze fresh lime 1 oz. Orange juice 1 oz. sweet vermouth Splash of Grenadine 2 oz. Passion fruit juice 2 dashes Angostura Bitters (orange) Pour juice & Pusser’s into shak1/2 oz. Simple syrup Add Pusser’s, vermouth, and er with ice. Shake well. Pour 1/2 oz. Grenadine bitters to a mixing glass halfinto glass with ice. Garnish with 1 cup Ice filled with ice. Stir well. Strain fresh orange. Add all ingredients to a blender. into a cocktail glass filled with Blend well. ice. Garnish with orange twist. Halloween

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November 2017 ENJOYWOODYS.COM

Sunday

Monday

Tuesday

Wednesday Thursday 1 2

Friday

Saturday 3 4 BOURBON CREAM PUMPKINTINI

5

6

7 NORT’ WOODS MILKSHAKE

2 oz. WOODY’S NORTHWOODS® WOODY’S WOODY’S WINTER HONEY BOURBON CREAM 2 scoops vanilla ice cream ICED COFFEE WONDERLAND 2 oz. WOODY’S NORTHWOODS® 4 oz. WOODY’S NORTHWOODS® Blend; serve in a hurricane HONEY BOURBON CREAM glass, drizzle honey over HONEY BOURBON CREAM Coffee Serve over ice in a coffee mug. the top, finish with crushed Mix ingredients and serve in a Garnish with a cinnamon stick walnuts. coffee mug. Bill’s Day and shaved nutmeg.

12

13

14

2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM 1 oz. Vanilla vodka WOODY’S SWEET’S HONEY, HONEY 2 oz. WOODY’S NORTHWOODS® 1 oz. Real Pumpkin puree Shake and serve in graham 2 oz. WOODY’S NORTHWOODS® WHISKEY WOOD HONEY BOURBON CREAM cracker rimmed martini glass. HONEY BOURBON CREAM 2 oz. WOODY’S NORTHWOODS® 1 oz. Vanilla vodka .5 oz. Banana liqueur Line glass with chocolate syrup, Garnish with a dollop of HONEY BOURBON CREAM whipped cream. .5 oz. sliced strawberries serve on the rocks, top with 1 oz. Irish whiskey Serve on the rocks. chocolate shavings. Pam’s Day Serve on the rocks.

8

OREO BOURBON BLAST

2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM 2 scoops vanilla ice cream 3 Oreos Blend all ingredients, serve in a hurricane glass. Top with crushed Oreo’s.

15

9

10

HONEY BOURBON ALEXANDER

.1-1/2oz. WOODY’S NORTHWOODS®

HONEY BOURBON CREAM 5 oz. Brandy .5 oz. Amaretto 2 oz. WOODY’S NORTHWOODS® 2 Scoops vanilla ice cream YOU BETCHA! Blend ingredients together, 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM .5 oz. dark rum serve in a hurricane glass, HONEY BOURBON CREAM Serve on the rocks. garnish with amaretto cookie. 1 oz. Brandy Johnny’s Day Veteran’s Day Serve on the rocks.

WOODY’S BOURBON STORM

16

17

HONEY CHOCOLATE MARTINI 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM 1 oz. Amaretto MAX’S TREAT .5 oz. WOODY’S NORTHWOODS® 1 oz. Chocolate liqueur Shake ingredients and pour HONEY BOURBON CREAM into a graham cracker lined .5 oz. Frangelico martini glass. Garnish with Serve in a shot glass, finish gram cracker. with a pinch of salt.

19

20

WOODY’S ESPRESSO

MORNING WOOD

.5 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM .5 oz. WOODY’S NORTHWOODS® 1 shot of espresso HONEY BOURBON CREAM 2 oz. WOODY’S NORTHWOODS® Brew espresso, add .5 oz. of .5 oz. Cinnamon Whiskey Maple Bourbon Cream, serve in MAPLE BOURBON CREAM Serve as a shot. espresso glass. Serve on the rocks.

MAPLE BOURBON CREAM

HOT HONEY

21

22

11

23

18

FRANTASTIC MAPLE COFFEE

2 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM 1 oz. Amaretto Coffee Mix ingredients and serve in a coffee mug.

1 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM 1 oz. Frangelico Coffee Mix ingredients, serve in coffee mug.

24

25

MAPLE BANANA SHAKE

2 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM WHITE CANADIAN 2 oz. WOODY’S NORTHWOODS® 1 oz. Banana Flavored Rum 2 oz. WOODY’S NORTHWOODS® RASPBERRY 1 oz. WOODY’S NORTHWOODS® 2 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM 2 scoops of vanilla ice cream MAPLE BOURBON CREAM MAPLETINI MAPLE BOURBON CREAM Blend all ingredients, serve in 3 oz. WOODY’S NORTHWOODS® 1 oz. Coconut Rum MAPLE BOURBON CREAM 1 oz. Amaretto BLIND MEXICAN 1 oz. Canadian Club a hurricane glass and garnish 1 oz. WOODY’S NORTHWOODS® .5 oz. Banana liqueur MAPLE BOURBON CREAM Hot chocolate .5 oz. Brandy .5 oz. Canadian Whiskey with sliced bananas. Serve on the rocks, garnish 2 oz. Raspberry Vodka Mix ingredients, top with MAPLE BOURBON CREAM 4 oz. Egg Nog Serve on the rocks. with banana slices. Shake and serve in a chilled Liane’s Day whipped cream, serve in a 1 oz. Patrón Café XO Serve in pint glass over ice, martini glass. coffee mug. Anne’s Day Thanksgiving Day Foster’s Day Serve on the rocks. garnish with nutmeg.

WOODY’S HOT CHOCOLATE

26 BUTTER PECAN SHAKE 2 oz. WOODY’S NORTHWOODS® MAPLE BOURBON CREAM 1 oz. Woody’s Original Bourbon Cream .5 oz. butterscotch schnapps 3 scoops vanilla ice cream 6 pecans Blend all ingredients, serve in a hurricane glass garnish with crushed pecans.

FUN IN THE SUN

WOODY’S EGGNOG

27

28

29

WOODY’S BOURBON JULEP

2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM WOODY’S MILKYWAY 6 Mint leaves 2 oz. WOODY’S NORTHWOODS® 2 oz.WOODY’S NORTHWOODS® 2 scoops vanilla ice cream ORIGINAL BOURBON CREAM .25 oz. bourbon ORIGINAL BOURBON CREAM Blend mint leaves, ice cream, 4 oz. Not Your Father’s Root Beer .5 oz. Vanilla Vodka .5 oz. Carmel Vodka Woody’s and serve in hurricane 1.5 scoops vanilla ice cream glass. Float .25 oz. of bourbon Blend Woody’s and Ice cream, 1 oz. Chocolate Vodka Shake all ingredients and serve on top and garnish with a sprig pour in hurricane glass, add in a chilled martini glass. of mint. Not Your Father’s Root Beer.

WHO’S YOUR DADDY FLOAT

30 WHO’S YOUR DADDY

2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM Not Your Father’s Root Beer Serve Woody’s over ice in a pint glass, top with Not Your Father’s Root Beer.

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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December 2017 ZUCCARABARBARO.COM

Sunday

Monday

Tuesday

Wednesday Thursday

Friday

Saturday 2 DEVIL IN THE DARK 1 Created by Leroy Thomas Seattle, WA

3

4 ZUCCA GRAPEFRUIT SPRITZ

5

ZUCCA STRAWBERRY COBBLER

1 oz. ZUCCA 1 oz. Pedro Jimenez sherry 1 Part ZUCCA .5 oz. lemon juice RODEO GHOST 4 muddled strawberries West Pecos Bar, San Francisco 4 Part Prosecco .5 Part Pompelmo 2 oz. Prosecco 1 oz. ZUCCA San Pellegrino (Grapefruit Soda) In a mixing glass muddle 1 oz. mezcal Add Zucca into champagne strawberries. Add all ingredi1 oz. Sweet Vermouth 2 dahes bitter truth mole bitters flute then top with prosecco ents except prosecco. Shake followed by Pompelmo and strain into highball with Orange twist grapefruit soda. Garnish with crushed ice. Top with Prosecco. Jackie’s Day grapefruit peel. Garnish with a mint sprig.

10

11

ZUCCA-RITA

12

1 oz. ZUCCA .5 oz. Tequila Reposado CONQUISTADOR REVOLVER .5 oz. Mezcal AMARO .5 oz. ZUCCA .5 oz. Grapefruit Juice 1 oz. Tequila or Mezcal or Bourbon .5 oz. ZUCCA .5 oz. Lime Juice 2 oz. Rye Whiskey 1 oz. Tia Maria 3 slices Jalapeno’s (muddled) 1-2 dashes Orange bitters 1-2 dashes Orange bitters In a mixing glass muddle Stirred with an orange twist Stirred with an orange twist jalepeno. Add rest ingredients. Add all ingredients into a Add all ingredients into a mixing glass with ice. Stir until mixing glass with ice. Stir until Shake and strain into highball with ice. Garnish with a grapechilled and strain over large chilled and strain over large slow melting ice cube. Garnish slow melting ice cube. Garnish fruit and jalapeno slice. with orange peel. with orange peel. Hanukkah

17

DOMENICO VACCA SOUR

18

ZUCCA float 1.5 oz. Disaronno WRATH OF ROME 1 oz. lemon juice 1 oz. ZUCCA 2 oz. prosecco 1 oz. Disaronno 0.5 oz. simple syrup 1 oz. Blood Orange Add Disaronno, lemon juice & 3 oz. prosecco Add all ingredients into cocktail simple syrup into cocktail shaker shaker except prosecco. Shake with ice & shake. Strain into wine goblet with fresh ice. Top until chilled and strain into champagne flute then top with with prosecco & float Zucca. prosecco. Julie’s Day

24/31

CHICAGO SUMMER

1 oz. ZUCCA 1 oz. Mt Gay Black Barrel Rum .5 oz. Yellow Chartreuse .5 oz. Lemon Juice 1 oz. Passion Fruit Puree Shake & strain in a coupe glass straight up.

New Year’s Eve Amy’s Day

ZUCCLANDER

25

BEAKER & GRAY (Miami) by Frasier Hamilton 1 oz. ZUCCA 1 oz. Maestro Dobel .5 oz. Lemon Juice .5 oz. Agave 2 Muddled Strawberries

Whiskey Lounge (Orlando) by Nadine Rodriguez .5 oz. ZUCCA 4 oz. Dry Cider .25 oz. Solerno Fresh Mint Stir all ingredient together except apple cider with ice and stir until chilled. Strain and top with cider then garnish with orange peel.

26

BILLY BESSINGER

7

ZUCCA AMERICANO

1 oz. ZUCCA 0.5 oz. Sweet Vermouth 1 oz. ZUCCA (Disaronno can be a substitute 1 oz. Gin for vermouth) 1 oz. Sweet Vermouth 4 oz. sparkling water 1-2 dashes of orange bitters .25 oz. fresh lemon juice Add all ingredients into a Add Zucca, sweet vermouth to a mixing glass with ice. Stir until highball over ice. Top with San chilled and strain over large Pellegrino sparkling water and slow melting ice cube. Garnish fresh lemon juice. Garnish with with orange peel. lemon twist.

ZU-GRONI

13

14

HEADS OR TAILS

.75 oz. ZUCCA ZUCCA SPREZZATURA 2 oz. Scotch .5 oz. fresh lemon juice (AMARO & SCOTCH HIGHBALL) .25 oz. cane syrup 2 oz. ZUCCA Orange Twist 1.5 oz. Scotch Add all ingredients into a 4 dashes grapefruit bitters 6 oz. bitter lemon soda, such as mixing glass and shake with ice. Strain into a cocktail glass. Fever Tree Garnish with an orange twist. Lemon twist, for garnish.

19

DRY APPLE CIDER

.25 oz. ZUCCA 1 oz. Disaronno 1 oz. Yellow Chartreuse 6 Drops Bitterman’s Orange Citrate 1 oz. Strawberry Shrub Muddle, shake and strain into .5 oz. Lemon Juice highball glass with ice. Garnish Shake and double strain into a with a floating lemon wheel. coupe glass and garnish with a thyme sprig.

Christmas

6

20 SOUR REDUX

.5 oz. ZUCCA 1 oz. Pisco 1 oz. Disaronno 1 oz. lime Juice 1 oz. pineapple juice 3 dashes fee brothers cardamom bitters Shake & strain into highball glass with ice. Garnish with lime wheel & cardamom.

ZUCCA SUMMER

21

1 oz. ZUCCA .5 oz. Lemon Juice .75 oz. Ginger Syrup .75 oz. Ginger Beer .75 oz. Soda Water Pinch of Salt 3 Mint sprigs Add all ingredients into shaker with ice and shake hard for 10 seconds. Fine strain over fresh ice and garnish with mint sprig.

27

28

0.5 oz. ZUCCA 1.5 oz. Disaronno 0.5 oz. Carpano Antica 0.5 oz. fresh lime juice 1 egg white 12-15 coffee beans Muddle coffee beans, then add all ingredients & dry shake. Add ice & shake again for 10 seconds. Double strain.

AMARO SOUR “ZUCCA-BERG”

Amaro Bar, Locanda San Francisco .75 oz. ZUCCA .75 oz. Carpano Antica 1.5 oz. Blanco Tequila Serve with large ice cube & orange peel.

8

1.5 oz. ZUCCA .75 oz. Cask Proof Bourbon 1 oz. Lemon Juice 1 tsp 2:1 simple Syrup .5 oz. Egg White Add all ingredients into a mixing glass and dry shake. Add ice and shake for 15 seconds. Strain into a rocks glass with ice. Garnish with a lemon peel.

ZUCUMBER SPRITZ

NEGRONI PLATA

9 MEZCAL NEGRONI

1 oz. ZUCCA 1 oz. Mezcal 1 oz. Sweet Vermouth 1-2 dashes Orange bitters Add all ingredients into a mixing glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

15

.5 oz. ZUCCA 1 oz. Gin .75 oz. Lemon Juice .5 oz. Honey syrup (1:1)

16 ZUCCA CLUB

.5 oz. ZUCCA 2 oz. Gin Top with Cava and ginger beer (50/50) .5 oz. Raspberry syrup Add all ingredients into shaker .75 oz. lime except cava ginger beer. Shake Splash simple syrup for 10 seconds. Fine strain into Mint sprig high ball with ice and top with Add all ingredients into shaker cava and ginger beer & garnish and shake hard until chilled and fine strain into cocktail glass. with cucumber ribbon.. Garnish with Mint Sprig Lynn’s Day

22

VECCHIA PIAZZA

.75 oz. ZUCCA .75 oz. cognac .75 oz. rye whiskey Barspoon of Disaronno 4 dashes Peychauds bitters

23

ZUCCA HIGHBALL

1.5 oz. ZUCCA 1 oz. Rye Bourbon .75 oz. Lemon Juice Soda Water Bitters 4 dashes Angostura bitters Shake Zucca, Bulleit and lemon Add all ingredients to a mixing glass with ice and stir. Strain into juice. Strain over ice and top rocks glass with fresh ice. Garnish with soda water and 3 dashes with orange rind. of bitters.

29

30

THE ITALIAN FROM MANHATTAN

1 oz. ZUCCA 2 oz. Woodford Reserve Rye 2 Dashes Rhubarb Bitters 2 Dashes Chocolate Bitters Shake all ingredients with ice and strain into chilled martini glass. Garnish with luxardo cherry.

ZUCCA JO

1 oz. ZUCCA 1 oz. Tia Maria Build in a rocks glass with ice. Garnish with orange peel.

ZUCCANO

1 oz. ZUCCA 1 oz. Disaronno 2 oz. soda water Lemon peel twist as garnish.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

ZUCCA SPRITZ 1 oz. ZUCCA 4 oz. Prosecco Grapefruit Peel

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER Calendar 2017