“Best of the Best” Cocktails

Ingredients:
1 ¼ oz. Karma Tequila
¾ oz. triple sec
½ oz. pineapple puree
½ oz. homemade sweet and sour
1 squeeze of lemon
Handful of diced cucumbers
6 sage leaves

Directions:
Place the diced cucumbers in the mixing glass.
Add sweet and sour and muddle.
Pour the rest of the ingredients into the mixing glass, shake and serve in a chilled, green sugar-rimmed glass.

Ingredients: Serves 8
16 oz. Russell’s Reserve 10 Year Bourbon
4 oz. Yellow Chartreuse
8 oz. Burnt orange and cardamom syrup*
8 oz. Lemon juice
4 oz. Cranberry juice
Top with ice cold brut champagne

Directions:
Pour all ingredients in a punchbowl with a large block of ice.
Garnish with candied orange peel or with thinly sliced fresh oranges and lemons.

*Burnt Orange and Cardamom syrup
Yield: 1 cup
Peels of 4 oranges, lightly blackened with a brulee torch
15 green cardamom pods gently split with a mortar or kitchen knife.
1 cup sugar
1 cup water

In a saucepan bring peels, pods, water and sugar to a boil.
Boil approximately 5-8 minutes.
Let cool and strain.

Ingredients:
1 ½ oz. Clément Premiére Canne rum
½ oz. Disaronno liqueur
¾ oz. Fresh grapefruit
¾ oz. Fresh lime
½ oz. Orgeat syrup

Directions:
Shaken and strained into a cocktail coupe and garnished with a grapefruit peel.

Ingredients:
1 ½ oz. (6 ct) Karma Tequila Silver
1 oz. (4ct) Orange liquor or triple sec
½ oz. (2 ct) Fresh pomegranate juice
½ oz. (2ct) ginger syrup
2 lime wedge
Fresh ginger root

Directions (by glass):
In a mixing glass place a pinch of fresh ginger root.
Add the ginger syrup and muddle it softly…the ginger has a very strong flavor and you don’t want to overdo it!
Following the recipe, add the tequila, the triple sec, the fresh pomegranate, and the juice of two limes.
Fill the shaker with ice. Shake it until cold, and then strain into a chilled apple sugar rimmed long drink glass.

Ingredients:
2oz Caorunn Gin
Juice of ½ lime
1 ¾ oz strength apple infused simple syrup
3 pieces honey dew melon (1’ x 1’ thin slice)
2 apple slices

Directions:
Muddle melon with lime juice, add ice, Caorunn gin, and simple syrup, shake vigorously. Empty shaker into tall glass and top with soda water. Garnish with apple slices and enjoy.

Ingredients:
1½ oz. Karlsson’s Vodka
½ oz. Aperol
½ oz. raspberry/white pepper syrup
½ oz. fresh lemon juice
½ oz. fresh cucumber juice
4-5 pieces fresh mint
2 dashes Bitter Truth celery bitters

Directions:
In a mixing glass muddle mint, add all other ingredients and ice, shake, fine strain into a double old fashioned glass over fresh cracked ice. Garnish with cucumber slices and raspberries

Ingredients:
12 oz. Auchentoshan Three Wood Single Malt Scotch Whiskey
6 oz. Bonal Gentian Quina
6 oz. ginger syrup*
8 oz. fresh lemon juice
8 oz. champagne
6 oz. sparkling mineral water
1 ripe persimmon, cut into 2” cubes

Directions:
Pre-chill all liquid ingredients. In a punch bowl, muddle persimmon with the ginger syrup. Add scotch, quina, lemon juice, and stir to combine. Add a large block of ice along with champagne and mineral water just before serving. Stir gently to combine. Garnish with thinly sliced persimmon and lemon peel.

*Ginger syrup ingredients: (makes 1 cup)
¼ pound ginger, peeled and thinly sliced (about ¾ cup)
1 cup sugar
1 cup water

Directions:
Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Let cool and strain.

Ingredients:
1 ½ oz. Zaya Rum
½ oz. St. Vincent’s orgeat syrup
1 lemon
Dash of Miracle Mile toasted pecan bitters
Top with ginger beer