This flavourful punch was created by Justin Taylor, general manager of The Cascade Room.
• 1 bottle (750 mL) blended scotch
• 1 cup Cynar amaro
• 1 cup apricot brandy
• 1 cup oleo saccharum
• 1 Tbsp Angostura bitters
• 4 cups cold water
• 1 bottle (750 mL) blended scotch
• 1 cup Cynar amaro
• 1 cup apricot brandy
• 1 cup oleo saccharum
• 1 Tbsp Angostura bitters
• 4 cups cold water
Meringue:
• 3 egg whites
• 1 oz crème de cassis
Cocktail:
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries
Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.
• 2 oz Koch Espadín Mezcal
• 0.5 oz Lime
• 0.5 oz Hibiscus Syrup
• 1 oz Passion Fruit Purée
• 2 dashes Angostura Bitters
• Ginger Beer
• Mist/rinse of peaty whisky
• 1 oz rosemary-infused gin (see note)
• 1 oz Scotch whisky
• 0.5 oz medium dry sherry
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 2 dashes Angostura bitters
• 2 oz bourbon
• 0.75 oz simple syrup
• Splash of peach schnapps
• 2 oz fresh lime juice
• 1 egg white
• Dash of Angostura bitters
• 0.5 oz freshly squeezed lime juice
• 1 oz simple syrup (see note)
• 1.5 oz dark rum (such as Barbados’ own Mount Gay Eclipse, or older)
• 2 oz water
• 1 dash Angostura bitters
• Freshly grated nutmeg
• 1.5 oz rhum agricole or demerara rum
• 0.5 oz aged blended rum
• 0.5 oz orange juice
• 0.5 oz lime juice
• 0.5 oz honey syrup (see note)
• 0.25 oz falernum
• 0.25 oz pimento dram (see recipe)
• 1 dash angostura bitters
• Garnish: 3 cherries and 1 wedge of fresh pineapple
• 1.5 oz dry sherry
• 1.5 oz dry vermouth
• 1 dash Angostura bitters
• 1 dash orange bitters
• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar