The Penicillin is a modern classic.
• 2oz Jura 12
• ¾ oz lemon juice
• ¾ oz honey syrup*
• Garnish: Candied ginger or lemon slice
Jura Penicillin
Churchill’s Breakfast
2 oz unpeated scotch whisky
1 oz brewed coffee
0.5 oz maple syrup
2 dashes aromatic bitters
A pinch of freshly grated cinnamon
Garnish: torched cinnamon stick
Rosemary Bee’s Knees
2 oz London Dry-style gin
1 oz lemon juice
1 oz honey syrup (see note)
1 small rosemary sprig
Garnish: charred rosemary sprig
Jupiter Ascending
Make this cocktail at home by smoking it in a decanter.
1 oz Courvoisier or other VSOP Cognac
1 oz Arbutus Distillery Birch Liqueur
0.5 oz medium sherry
1 tsp grapefruit oleo saccharum (see note)
2 drops saline solution (1:5 sea salt to warm water)
Hickory smoke
Garnish: dehydrated orange wheel
Licor 43 Carajillo
The most refreshing combination of coffee and Licor 43 perfect for any occasion!
• 50 ml Licor 43 Original
• 50 ml espresso or cold brew coffee
Tequila Martinez
Recipe courtesy of Robyn Gray.
1.5 oz Clase Azul Ultra Aged tequila
1.5 oz Carpano Antica Formula vermouth
2 tsp maraschino liqueur
Garnish: orange zest
Sunset
This twist on the scotch classic is created by David Wolowidnyk.
1 oz Glenfarclas 17-year
1 oz Marsala
0.5 oz Bénédictine liqueur
2 dashes orange bitters
Garnish: orange peel, shortbread
Courvoisier Gala
Courvoisier VS combines with sparkling citrus soda to dress up any occasion
• 1.75 oz Courvoisier VS
• 4-5 oz of sweetened citrus soda (lemon or grapefruit are preferred)
• Garnish: Citrus wheel
Bobby Burns
The origins of this classic are lost to time, but it emerged in the early 20th century, its name an homage to the famed Scottish poet Robert Burns.
1 oz blended scotch whisky
1 oz sweet vermouth
0.5 oz Bénédictine liqueur
Garnish: lemon peel
Vieux Carré
The classic, invented at the Monteleone Hotel in 1930s New Orleans.
0.75 oz rye whisky
0.75 oz Cognac
0.75 oz sweet vermouth
0.5 oz Bénédictine liqueur
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Garnish: lemon twist