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1 Part Knob Creek Bourbon
0.5 Part Amaretto
0.25 Part Simple Syrup
3 Dashes Bitters
1 Peel Orange
1. Stir ingredients in a shaker with ice.
2. Strain into rocks glass.
3. Serve chilled neat and garnished with orange peel.
2 Parts gala apple infused Knob Creek Single Barrel Reserve Bourbon
0.75 Part Cinnamon Simple Syrup
Fee Brothers Barrel-Aged Bitters
For Garnish Orange Slice
For Garnish Whole Star Anise
Add all ingredients together in a rocks glass and stir. Add ice and garnish.
*If you don't want to infuse the bourbon: In a shaker glass muddle several slices of apple with bourbon. Stir briefly with ice and strain into glass and continue preparation.
*Simple Syrup Recipe
Combine equal parts of sugar and water in a saucepan. Bring to a boil, stirring constantly, until sugar is fully dissolved. Allow to cool before using in cocktail.
1 part Kraken Original
1/2 parts Brown Sugar and Clove Syrup
1/4 part Allspice dram
1 tbsp. Pumpkin butter or Canned Pumpkin Pie Filling
top with Hot water
Combine ingredients in a glass coffee mug. Top with hot water. Stir until pumpkin butter is incorporated. Garnish with grated cinnamon.
*Brown sugar and clove syrup: 1:1 brown sugar to water; Simmer with a handful of cloves for 10 minuets; Strain and allow to cool.
1 part Kraken Original
1/2 part Irish Crème Liqueur
Hot Coffee
Whipped Cream
Fill coffee mug with hot water and let sit for 2 minutes. Discard the water. Add rum and Irish crème liqueur to the mug, and fill with the coffee. Top with an inch of unsweetened lightly whipped cream.
2 oz Kraken Black Spiced Rum
3 oz Pineapple Juice
3 oz Orange Juice
2 oz Apple Brandy
1 oz Blue Curacao
Combine all ingredients in a hurricane or goblet glass. Add silver cake shimmer and stir to mix. Garnish with apple slices.
1/2 part Kraken Original
Ice Cubes
1/2 parts Coconut Cream
1/4 parts Coconut Milk
1/4 parts Pineapple Chunks
Serves 4
Add all ingredients and 6 or 7 ice cubes to a blender. Blend on high until smooth. Pour into glass over ice. Garnish with pineapple wedges.
Ingredients:
2 oz Real McCoy Aged 3 Year Rum (or White Rum)
2 Large Apple Slices (Fuji or Pink Lady)
0.5 oz Lemon Juice (about 1/2 lemon)
0.5 oz Simple Syrup
0.25 oz Butterscotch Liqueur
Garnish:
Apple Slices
Cinnamon Stick
Directions:
1. In the bottom of a cocktail shaker, muddle 2 slices of apple.
2. Add the rest of the ingredients and shake with 1 large ice cube.
3. Strain into a rocks glass filled with ice.
4. Garnish with a cinnamon stick and apple slices.
1.5 oz Tequila/Mezcal
3 oz Stonewall Kitchen Cucumber Dill Bloody Mary Mixer
Fresh lime and cucumber for garnish
Add Tequila/Mezcal to large glass with ice.
Top with Bloody Mary Mixer and stir.
Garnish with lime wedge and cucumber slice.
Ingredients:
2 oz High West Double Rye Whiskey
0.75 oz Campari
0.5 oz St. Germain Elderflower Liqueur
Garnish:
Orange Peel
Maraschino Cherry
Directions:
1. Add the ingredients to a mixing glass with 1 large ice cube. Stir thoroughly, for about 20 seconds or until the mixing glass feels cold to the touch.
2. Strain the cocktail into a Nick and Nora glass.
3. Garnish with an orange peel and maraschino cherry.
1.5 Parts SVEDKA Cherry
0.25 Part Coffee Liqueur
0.5 Part Cream
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a chilled martinin glass. Garnish with a skewered chocolate covered cherry.
1½ parts Gran Centenario® Plata
¾ part lemon juice
¾ part simple syrup
3 raspberries
2 dashes Peychaud’s Bitters
Top with sparkling rosé
Combine ingredients in a cocktail shaker (except sparkling rosé). Muddle gently. Add ice and shake. Fine strain into champagne flute and top with sparkling rosé. Garnish with a grapefruit twist.
1.5 oz. Belvedere vodka
1 oz. St. Elder
0.75 oz. blackberry puree
0.75 oz. lemon juice
3-5 sprigs of mint
Muddle mint in a pint glass and add vodka, elderflower liqueur, blackberry puree, and lemon juice. Shake vigorously, strain into a martini glass, and garnish with a sprig of mint.
Photo Credit: Russell Caron Wedding Photography
1.5 Parts Laphroaig® Select
0.75 Part Lemon Juice
0.5 Part Orange Juice
0.5 Part Vanilla Syrup
0.75 Part Heering Cherry®
1 Dash Angostura® Bitters
Light Lager
Lemon Wheel
Combine all other ingredients except lager in a cocktail shaker and strain into a Collins glass with fresh ice. Top with a light lager beer and garnish with a lemon wheel.
Vanilla Syrup:
1 cup Water
1 cup Sugar
1 Vanilla Bean
Instructions: Combine vanilla syrup ingredients in a saucepan and bring to a boil (1 cup water, 1 cup sugar, 1 vanilla bean split open). Let cool and strain.
2.5 Parts Bloody Mary Mix
0.5 Part Clamato Juice
1 Part Laphroaig 10 Year Old Whisky
1 Large Pinch Wasabi
1 Bar Spoon Soy Sauce
2 Grinds Pepper
Muddle the soy sauce and wasabi together. Add ingredients to pitcher of ice while stirring. After all ingredients are nicely integrated, strain into a pint glass. Garnish with cracked pepper.
1.25 Parts Laphroaig® Select
0.25 Part Amontillado Sherry
0.75 Part Lemon Juice
2 tsp Orange Marmalade
3 Dashes Fee Brothers® Old Fashioned Aromatic Bitters
Cinnamon Stick
Orange Peel
Build all ingredients in a shaker. Add ice and shake vigorously. Fine strain into a chilled rocks glass filled with large ice. Garnish with a burnt cinnamon stick & orange peel.
2 Parts Laphroaig® Select
0.25 Part Sarsaparilla Syrup
2 Dashes Angostura® Bitters
Orange Twist
Combine all ingredients in an ice-filled cocktail shaker and strain into a rocks glass with fresh ice. Garnish with an orange twist.
2 Parts Teacher's Highland Cream Scotch Whisky
0.75 Part Fresh Lemon Juice
0.75 Part Honey Syrup
3 Slices Fresh Ginger
0.25 Part Laphroaig 10 Year Old Whisky
For Garnish Candied Ginger
Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s® scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.
Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).
*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.
Ingredients:
1.5 oz. Casamigos Blanco
.75 oz. Crème de Violette
.75 oz. Pineapple Juice
.5 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
2 Dashes Lavender Bitters
Garnish: 2 Dried lavenders sprig
Directions:
Combine all ingredients into tin shaker. Add ice. Shake vigorously. Strain into coupe glass. Garnish.
Ingredients:
2 oz Tequila
0.5 oz Cointreau
1 oz Lime Juice
0.5 oz Lavender Syrup
1 cup Water
1 cup Sugar
0.5 cup Lavender
Directions:
Lavender Simple Syrup Instructions:
Combine the water, sugar, and lavender flowers in a small saucepan. Bring to a simmer for 2 minutes, or until clear and sugar is dissolved. Remove from heat and cool. Strain and refrigerate until needed.
Cocktail Instructions:
Add tequila, cointreau, lime juice and lavender simple syrup in a shaker filled with ice. Shake until chilled.
If you choose to drink alcohol, Maine Spirits asks that you drink responsibly.
If you think you have a drinking problem, you should seek professional help.
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