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PEAR OF DRAMS | COCKTAIL RECIPE

Pear of Drams

1 ½ oz Zaya Rum

½ oz Drambuie

½ oz lemon juice

2 dashes house made cinnamon bitters

2 oz pear cider

Garnish: lemon wheel

Shake and double strain over rocks in an Old Fashioned glass, top with cider.

Drambuie is an aged scotch that has been infused with herbs, spices and heather honey. It is still a secret recipe since it was first brought to Scotland in 1745. Even today only a few people know the exact recipe at the production facility. Drambuie has aromas of scotch and honey, with flavors of herbs, spices and honey.

MI PIACE 2.0 | COCKTAIL RECIPE

Mi Piace 2.0

1 ½ oz Cappelletti aperitivo
1 ½ oz oloroso sherry
3 dashes orange bitter
Garnish: Orange peel
Stir over ice, strain in Nick/Nora glass

Cappelletti Aperitivo is a trebbianao wine based aperitif. The aperitif has been made by the same family for the past four generations in the Alto Adige region of Italy. Cappelletti Aperitivo has qualities of slightly sweet, citrus and herbatiousness, with a mild bitter finish. Other uses would be in a Negroni replacing the Campari or in a spritz.

Santiago | Cocktail Recipe

Santiago

2 oz Kappa Pisco
¾ oz lime juice
¼ oz Tempus Fugit Liqueur de Violettes
½ oz agave syrup
3 sage leaves
3 tarragon leaves
Garnish: sage leaf

Shake double strain over ice into Collins glass

Tempus Fugit Liqueur de Violettes is based on a 19th century recipe using handpicked flowers from the Cote d’Azur in France. This has less sugar than its crème counterpart. It has a very floral nose with a slightly sweet violet flavor.