FALL/WINTER COCKTAILS

Check out these amazing  cocktails that are featured in the Fall / Winter Issue of BARTENDER Magazine

These are also posted on our Instagram here! 

Shot by our friends at Swizzle Media 

 

SMOKE AND SPICE 

1 BOTTLE  UNDERBERG

1.5  OZ    COMPASS BOX KING STREET “ARTIST BLEND” BLENDED SCOTCH

1  OZ   FRESH LEMON JUICE

.75 OZ   HONEY 3:1 SYRUP

.5 OZ   LIQUID ALCHEMIST GINGER SYRUP

MIST  COMPASS BOX KINGS STREET “GLASGOW BLEND” BLENDED SCOTCH

GARNISH:  CANDIED GINGER/LEMON WEDGE

VESSEL:   10.5 OZ ROCKS

COMBINE ALL INGREDIENTS IN A MIXING TIN. ADD ICE. SHAKE VIGOROUSLY FROM 7-8 SECONDS. STRAIN INTO VESSEL WITH FRESH ICE. MIST WITH SCOTCH. GARNISH.

PUMPKIN SPICE 

1 BOTTLE  UNDERBERG

1.5 OZ  COMPASS BOX KING STREET “ARTIST BLEND” BLENDED SCOTCH

1 OZ  FRESH LEMON JUICE

1 OZ  PUMPKIN SYRUP (SEE RECIPE BELOW)

.25 OZ  TURBINADO 2:1 SYRUP

1  EGG

1 OZ  STOUT

GARNISH:  GRATED CINNAMON

VESSEL:  8 OZ COUPE

CHILL VESSEL. COMBINE ALL INGREDIENTS IN A MIXING TIN. DRY SHAKE. ADD ICE. SHAKE VIGOROUSLY FROM 10-15 SECONDS. ADD IN STOUT. FINE STRAIN INTO CHILLED VESSEL. GARNISH.

PUMPKIN SYRUP RECIPE:

800 GRAMS   SIMPLE SYRUP (2:1)

400 GRAMS  CANNED PUMPKIN PUREE

COMBINE ALL INGREDIENTS IN A BLENDER. RUN UNTIL TRHOUGHLY COMBINED. STORE IN REFRIGERATOR FOR UP TO TWO WEEKS.

YIELD: APPROX. 1 QUART

NOTES:

RECIPE DONE BY WEIGHT FOR CONSISTENCY. RECIPE CAN BE SCALED AS LONG AS IT IS A 2 PARTS SYRUP TO 1 ONE PART PUREE CONVERSION.

APPLE BUSHEL 

1 BOTTLE  UNDERBERG

1 OZ  COQUEREL BOURBON CASK FINISHED CALAVADOS

.5 OZ  LIQUID ALCHEMIST APPLE SYRUP

1 DASH  APPLE BITTERS

1 DASH  ANGOSTURA BITTERS

GARNISH:  FRESH OR DEHYDRATED APPLE CHIP

VESSEL:  10.5 OZ ROCKS

COMBINE ALL INGREDIENTS IN A MIXING GLASS. STIR FOR 10-15 SECONDS UNTIL YOU GET A TWO FINGER WASH LINE. STRAIN INTO VESSEL OVER ICE OR A  LARGE FORMAT CUBE. GARNISH.

 

Please drink responsibly