Cocktails

Ingredients

2 oz Magellan Gin

½ oz maraschino liqueur

¼ oz creme de violette

¾ oz lemon juice

Add all ingredients to a shaker with ice, shake and strain into a cocktail glass. Garnish with a brandied cherry.

Ingredients

1⁄2 oz Elisir M. P. Roux

1 1⁄2 oz Bourbon

3⁄4 oz Cynar

1⁄2 oz Lime juice

1 lf Sage (large)

Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.

Ingredients

1⁄2 oz Elisir M. P. Roux

2 oz Cachaça

1⁄2 Lime (muddled)

2 Kumquat (muddled)

1⁄2 t Simple syrup (if needed)

4 ds Bitters, Fee Brothers Whiskey Barrel Aged

1 Orange peel (as garnish)

Muddle kumquats (or other flavorful orange, skin on) and lime. Add other ingredients except simple syrup. Taste and add simple syrup as needed if kumquats are very sour. Double strain, rocks, lowball glass. Orange zest garnish

Ingredients

1 1⁄2 oz Demerara Rum, El Dorado 5

1⁄2 oz Bourbon, Old Weller Antique 107

1⁄2 oz Elisir M. P. Roux

1⁄2 oz Orange juice

1⁄2 oz Lemon juice

1 ds Demerara syrup

1⁄2 oz Egg white

1 twst Orange peel (as garnish)

Dry shake, shake, strain, up, twist

Ingredients

1 ½ oz Belle Paire

1 oz orange triple sec

½ oz lemon juice

Rim a cocktail glass with sugar and set aside, then add all ingredients into a cocktail shaker with ice and shake until chilled. Strain into prepared glass.

Ingredients

1 oz Aged Rum

1 ½ oz Belle Paire

1 ½ oz Sweet vermouth

2 to 3 Drops Angostura bitters

Combine ingredients into a mixing glass with ice and stir, then strain into a coupe glass. Garnish with a citrus twist.

Ingredients

¾ cup Belle Paire

1 750 ml bottle champagne

Pour 1 tbl Belle Paire into 6 chilled champagne glasses and top each with champagne. Drop a pear slice and rosemary sprig gently into each glass.

Ingredients

3/4 oz Rhum Barbancourt 3 Star

1 1/2 oz Pango Rhum

1/2 oz Grand Marnier

1 oz Pineapple Juice

1/2 oz Fresh lime juice