1 (750-ml) bottle Cabernet Sauvignon, chilled
16 oz. aged rum
12 oz. lemon juice
12 oz. simple syrup
3 oz. Yellow Chartreuse
1 oz. Grand Marnier
6 dashes Orange Bitters
Place all of the ingredients in a punch bowl and stir to combine. Serve in highball glasses filled with ice. Garnish each with a slice of orange.
1 (750-ml) bottle Sauvignon Blanc
8 oz. gin
8 oz. Lillet Blanc
4 oz. St-Germain
12 dashes orange bitters
Place all of the ingredients in a large pitcher and stir to combine. Serve in chilled wine glasses garnished with a lemon twist.
2 oz. Blue Nectar Silver
1 oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. simple syrup
2 dashes Peychaud’s bitters (floated)
Club soda
Combine tequila, grapefruit juice, lime juice and simple syrup into a Collins glass. Stir ingredients with ice. Top with club soda and then add the Peychaud’s bitters, creating an even float. Garnish with a grapefruit twist.
www.bluenectartequila.com
2 oz. don julio silver tequila
1 oz. cinnamon, vanilla simple syrup
½ oz. lemon juice
½ oz. egg white
2 drops of apple bitters
Add all ingredients in a cocktail shaker with ice, shake. Add ice, double strain into an old fashioned glass over ice.
James Slater
Rest Knife Modern Steak House
Dallas, TX
1 ½ oz. Hennessy VS
¼ oz. Amaretto
1 oz. simple syrup
¾ oz. fresh lemon juice
4 dashes Angostura Bitters
Add all liquor to a shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice, garnish with a lemon twist and serve.
Jordan Bushell
1 ½ oz. vodka
¾ oz. lime juice
¾ oz. passion fruit puree
¼ oz. grenadine
splash passion bitters
splash Aperol
Shake all ingredients (except soda)with ice and single strain into a martini glass. Garnish with Blood orange & Orange zest flame.
Papi Hurtado-The Library Bar
The Rittenhouse Hotel
Philadelphia, PA
1 1/2 oz. Bourbon or Rye whiskey
2 dashes bitters
1 sugar cube
Few dashes water
Place sugar cube in old fashioned glass and saturate with bitters, add a dash of water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cherry.
1/3 oz. Absinthe
1 3/4 oz. cognac
one sugar cube
3 dashes Peychaud’s Bitters
Rye whiskey
Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, strain the drink. Add lemon peel for garnish.
Blue Coat Gin
Ginger
Lemon
Rhubarb Bitters
Sparkling Rose
Village Whiskey
Atlantic City, NJ
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