Drinking The World

Cajun Typhoon cocktail created by Chris Hannah

1-1/2 oz Old New Orleans Cajun Spiced rum
1/2 oz Tia Maria
1/2 Nocello
1/2 oz unsweetened pineapple juice
1 oz orange juice
1/2 fresh lime juice
3/4 oz spiced honey syrup

Shake well on ice and pour unstrained into a tall glass. Garnish with a sprinkle of 50/50 ground nutmeg and cayenne powder mixed together.

Nolita Heat mocktail created by Natalie Bovis-Nelsen, The Liquid Muse.

1/2 oz fresh lime juice
1/3 oz Prickly Pear syrup
2 oz mango juice
2 oz Fre alcohol removed Brut sparkling wine
2-3 jalapeno slices
1 tablespoon granulated sugar

Rim a chilled champagne flute with sugar and set aside. Muddle jalapeno slices, lime juice, and a pinch of sugar in a mixing glass. Add ice and mango juice, shake well and strain into champagne flute. Slowly pour in prickly pear syrup, allowing it to settle to the bottom of the glass. Gently top with Fre Brut. Garnish with a slice of jalapeno on the edge of the glass.

For Pete's Sake cocktail

1-1/2 oz Barsol Pisco
1/2 oz Cherry Heering
1/2 oz Hibiscus syrup
3/4 oz fresh lime juice
1/2 oz Partida Agave Nectar
1 dash Fee Brothers Aromatic bitters

Shake and strain into a chilled cocktail glass. Garnish with an Oregon cherry inserted into a wild hibiscus flower and skewered, rested on top of drink.

XOCTL cocktail created by Tad Carducci

1-1/2 oz Don Julio Reposado
3/4 oz BOLS Pear liqueur
1 oz Funken Pear Puree
1/2 oz fresh lime juice

Shake and strain into a chilled cocktail glass. Dust with Mexican Spiced Salt.*

*Mexican Spiced Salt
6 tablespoons kosher salt
3 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon granulated sugar
1 tablespoon chili powder

Mix well.

Garrick Gin Punch

1 oz Plymouth Gin
2 oz St. Germain Elderflower liqueur
1/2 oz Luxardo Maraschino liqueur
1 strip of lemon zest
1 oz fresh lemon juice
1/2 oz Fee Brothers Rock Candy syrup
1/4 oz Fever-Tree Premium Ginger ale

Shake and strain into a chilled cocktail glass. Garnish with a sprinkle of fresh ground nutmeg.

Satin Morning cocktail

1-1/2 oz Gran Duque d'Alba Brandy
1/2 oz Galliano
2 oz half & half
2 teaspoons Fee Brothers Caramel Cordial syrup
2 dashes Fee Brothers Whiskey Barrel Aged bitters

Shake with four ice cubes and strain into an ice filled tumbler. garnish with a sprinkle of fresh ground nutmeg.

The Holy Poli cocktail

1/2 oz Poli Sarpa
1-1/2 oz Poli Museum Miele
7 fresh Verbena leaves
1 oz fresh lime juice
1/2 oz Organic Grape syrup
2 oz Fever-Tree Premium Spring Club Soda
Shake all ingredients with 2 cups of ice. Double strain and serve into a chilled cocktail glass.

Corpse Reviver #2

3/4 oz Plymouth Gin
3/4 oz Lillet Blanc
3/4 oz Grand Marnier
3/4 oz fresh lemon juice
2 dashes pernod Absinthe

Shake on ice and strain into a chilled cocktail glass.

Jasmine Cocktail

2 oz Beefeater gin
1 oz Grand Marnier
1/2 oz Campari
3/4 oz fresh lemon juice

Shake over ice and strain into a chilled cocktail glass.

The Garden Tonic created by Wayne Collins
1-1/2 oz Plymouth gin
2 teaspoons of St. Germain Elderflower liqueur
2 dashes of The Bitter Truths celery bitters
3 oz Fever-Tree Premium Indian Tonic water
4 mint leaves
3 cucumber slices
lime wedge

Place mint, cucumber, gin, liqueur, and bitters into a shaker and muddle gently, add ice and shake. Strain into a tall, ice filled glass and top with tonic water. Stir gently to combine and garnish with a lime wedge.