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INGREDIENTS:
1 oz blanco tequila
0.5 oz Galliano vanilla liqueur
3 dashes Angostura bitters
4 oz dry hard cider
Apple slices for garnish
METHOD:
Fill a Collins glass with ice, then add all ingredients in order (except garnish) and stir. Top with more ice and a splash of cider, and garnish with fresh apple slices.
INGREDIENTS:
4 oz bourbon
4 oz amaro
12 oz fresh pressed cider
2 dashes Scrappy’s Firewater bitters
Cinnamon and lemon zest (for garnish)
METHOD:
Pour ingredients (except garnish) into a small saucepan and bring to a temperature of no more than 80 degrees Celsius (use a thermometer, otherwise you could boil off all the alcohol). Remove from heat, divide evenly between four mugs and garnish with freshly grated cinnamon and lemon zest. Serves 4.
INGREDIENTS:
Juice of one whole Ginger Crisp apple (around 2oz)*
1 oz unsweetened cranberry juice
1.5 oz gin
0.5 oz ginger liqueur
0.5 oz freshly squeezed lemon juice
3 dashes of orange bitters
Apple slices and cranberries (for garnish)
METHOD:
Using a press or juicer, extract juice from apple. Add all ingredients (except garnish) to a cocktail shaker with ice and shake hard for 20 seconds. Double strain into a chilled cocktail coupe and garnish with apple and cranberry skewers.
INGREDIENTS:
1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4 1-inch ice cubes
apple fan (for garnish)
METHOD:
Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.
INGREDIENTS:
1 oz (30 mL) mezcal
1 oz (30 mL) Aperol
1 oz (30 mL) yellow Chartreuse
1 oz (30 mL) fresh lemon juice
METHOD:
Place all the ingredients in a cocktail shaker with ice, shake well and fine-strain into a cocktail coupe. If you like, garnish with an ice cube. Serves 1.
INGREDIENTS:
1.5 oz (45 mL) Cognac or brandy
1 oz (30 mL) Cointreau
0.5 oz (15 mL) lemon juice
1.5 oz (45 mL) blood orange juice
METHOD:
Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail coupe. Serves 1.
INGREDIENTS:
0.75 oz (22 mL) gin
0.75 oz (22 mL) green Chartreuse
0.75 oz (22 mL) maraschino liqueur
0.75 oz (22 mL) fresh lime juice
METHOD:
Place all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass or a coupe. If you like, garnish with lime twist. Serves 1.
INGREDIENTS:
1-inch cylinder of cucumber, or ½ oz (15 mL) cucumber juice
2 oz (60 mL) Hendrick’s gin
2 tsp (10 mL) runny honey (see note)
2 dashes Scrappy’s lavender bitters
Cucumber slice to garnish (optional)
METHOD:
Muddle the cucumber in a mixing glass. (Alternatively, stir in the cucumber juice with the rest of the ingredients.) Add ice, gin, runny honey and bitters and stir until the drink is well chilled and has reached your ideal level of dilution. Fine strain into an Old Fashioned glass over fresh ice. If you like, garnish with a slice of cucumber. Serves 1.