Cocktails

1. Muddle the sage leaves (In a shaking tin) very lightly, just bruising the leaves (not breaking the leaves). 2. Pour all ingredients (except sparkling water) in shaking tin. 3. Place 3 to 4 ice cubes in your shaking tin and whip shake (2-3 “shakes”) 4. Dump all contents into your glass. 5. Top with soda water and garnish. By: Zev Gelesta from Chilled Magazine

Ingredients

1.5 oz Barbancourt 8 year

3 sage leaves

.5 oz lime juice

2 oz Apple Cider

Top with sparkling water

Garnish: sliced apple and mint

1. Build in tin. 2. Hard shake. 3. Double strain into rimmed glass 4. Garnish with crystalized sage leaf. *Sage Simple Syrup 8 oz by volume fresh sage leaf 8 oz cane sugar 8 oz water -Bring to a boil and turn off the heat. -Let steep for 30 minutes -Carefully remove the sage leaves and save for later. -Reserve liquid and refrigerate. Ready to use! *** Crystalized sage leaf. -Place sage leaves (from simple syrup) onto a silpat baking sheet. -Sprinkle a pinch of cane sugar onto each leaf. -Turn oven to 350F and let bake for 15-20 minutes. -Remove when crispy Store half for garnish and half for SSS**(sage/salt/sugar) **SSS or Sage Salt and Sugar 4 oz (by volume) crystalized sage 2 oz cane sugar 1 teaspoon of Flaky sea salt 1 teaspoon of sage powder Muddle to a semi fine powder. By: Zev Gelesta from Chilled Magazine

Ingredients

1.5 oz Barbancourt 8 year

.5 oz Strong-Aroma Baijiu

.75 oz lime juice

.75 oz sage simple syrup*

Shake with ice and strain into coup glass. Garnish: Sprinkle of grated nutmeg By: Rebecca Applebaum from Chilled Magazine

Ingredients

2 oz Rhum Barbancourt 8 Year

3 oz Vanilla almond milk

.75 oz Cinnamon Syrup

Combine first 4 ingredients together and then slowly pout the batch into the milk. Stir all together to make sure all ingredients are incorporated. Cover and place in fridge for at least 4 hours. Strain through cheese cloth and then strain through coffee filter. Bottle and ready to serve over a clear 2X2 ice cube Garnish: Dried Blood orange wheel or orange zest By: Rebecca Applebaum from Chilled Magazine

Ingredients

25 oz Rhum Barbancourt 8 Year

6.25 oz Fresh squeezed lemon juice

6.25 oz Fresh squeezed orange juice

12.5 oz Cinnamon/English breakfast black tea syrup

15 oz Whole milk (in a separate container)

Add ingredients to mixing tin, add ice. Shake and strain into rocks glass over fresh ice. Garnish with 2 dashes Angostura Bitters and an orange wheel. By: Rebecca Applebaum from Chilled Magazine

Ingredients

2 oz Rhum Barbancourt 8 Year

.25 oz Grand Marnier

.50 oz Coconut Milk/Coconut Water Blend

.50 oz Cinnamon Simple Syrup

.75 oz Fresh Orange Juice

.50 oz Fresh Lime Juice

Add ingredients to mixing tin, add ice. Shake and strain into rocks glass over fresh ice. Garnish with 4 dashes Angostura Bitters, orange wheel, and walnut dust. By: Rebecca Applebaum from Chilled Magazine

Ingredients

2 oz Rhum Barbancourt 8 Year

.25 oz Cappelletti

.75 oz Walnut Coconut Orgeat

4 Dashes Chinese Five Spice Tincture

.75 oz Fresh Orange Juice

.50 oz Lime Juice

Add ingredients to rocks/double old fashioned glass. Add ice and stir 5-6 times. Garnish with Expressed Lemon peel and Cherry (Rhum soaked preferably). By: Pete Hannah from Chilled Magazine

Ingredients

60oz Rhum Barbancourt 8 Year

5ml Aperol switched Falernum

5ml Passionfruit Tepache Syrup 2:1

2 Dashes Cocoa Bitters

Lemon Peel & Cherry.

Add ingredients to blender. Add ice. churn up for 20 seconds. pour into tall glass. Lemon Peel Flag garnish. By: Pete Hannah from Chilled Magazine

Ingredients

2 Rhum Barbancourt 8 Year

.5 Passionfruit Syrup

.25 Liquor 43

.25 creme de cacao

.75 Orange

.5 Lemon

Peychauds