A Corallo begins with Fortaleza Reposado and it’s natural slight toasted oak tasting notes, paired with hickory smoked pecan honey. The tequila is then layered with sharp, tart, apples in Calvados with a hint of orange spice using beneditine and bitters.

  • 1.5 oz Fortaleza Reposado
  • 1 oz Clear Creek Apple Brandy
  • .5 oz Benedictine
  • Dash Regan’s orange bitters
  • .5 oz Hickory Smoked Pecan Honey

Muddle hickory smoked pecan honey with Fortaleza Reposado tequila in a shaker. Add Clear Creek Apple brandy, Benedictine and orange bitters. Add ice, shake, fine strain and pour into a chilled martini glass.Garnish with an orange peel.

A Red Cup Holiday Punch


  • 1 Bottle (750 ml) Dickel No. 12
  • 3 cups pomegranate juice
  • 8 oz cup Stirrings Ginger Liquor
  • 8 oz ginger beer
  • ½ cup Prosecco
  • 1 blood orange

Combine all ingredients in a punch bowl. Stir well. Cut blood orange into thin slices. Carefully place slices to the top of punch. Chill for half an hour before serving.

Ladle half a cup of punch into a red solo cup filled with ice. Garnish with a swizzle stick.

Mint Spring Skewers

I like to garnish this punch by putting a sprig of mint on a knotted bamboo skewer with a cranberry. It gives the cocktail at little holiday color.

Sugar Rum Cherry (Dance of The Sugar Plum Fairy)

‘Sugar Rum Cherry’ is full of butterscotch soaked in vanilla notes then layered with walnuts, dried fruit, pine with a root beer, and finishes with a cherry surprise.
  • 1.5 oz Ron Zacapa Centenario 23 Rum
  • .5 oz Cardamaro Amaro
  • .5 oz Amaro Nonino Liqueur
  • 2-3 dashes Root Beer bitters
  • Cherry Garnish

Add all ingredients in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Garnish with a brandied cherry.



  • 1 oz Birch Bark Tea infused George Dickel Rye
  • 1 oz Ron Pampero Aniversario Rum
  • .5 oz fresh tangerine juice
  • 1 bar spoon maple syrup
  • 1 dash Jerry Thomas Own Decanter Bitters
  • Ground nutmeg

Place all ingredients in a shaker. Shake well, fine strain into a martini glass. Garnish with fresh nutmeg.

Birch Bark Tea infused George Dickel Rye

Let tea bags sit in George Dickel Rye shaking occasionally for 12 hours or until Rye reaches desired taste.

Sloane Square


I put three of my favorite spirits together for this cocktail. Clenynlish 14 year old scotch with its zesty mandarin, fiery oak, long lingering finish pairs nicely with Fortaleza Reposado’s deep butterscotch and cinnamon spice. Benedictine offers a wealth of spices including cardamom, cloves, spicy toffee and orange notes. This cocktail should be sipped slowly and savored.

  • 2 oz Clenynlish 14 year old Single Malt Scotch
  • 3/4 oz Fortaleza Reposado
  • .5 Benedictine Liqueur
  • 2-3 dashs Regans orange bitters

Stir all ingredients in a beaker and strain into a chilled martini glass. Garnish with an orange twist.


  •  1.5 oz Dickel Number 12
  • .5 oz Benedictine
  • 2 oz orange-cinnamon simple syrup
  • 3.5 oz Caramel Coffee
  • Garnish with whipped cream

Add Dickel Number 12, Benedictine, and orange-cinnamon syrup in the bottom of a warm Irish coffee glass. Add hot caramel coffee and stir well.

Orange-Cinnamon Simple Syrup

  •  2 cups water
  •  1 orange cut into round slices
  •  2 cinnamon sticks
  •  1 cup fresh squeezed orange juice
  •  ½  cup brown sugar
  •  ½ cup white sugar

Combine all ingredients in a saucepan. Let simmer for an hour. Making sure to stir occasionally. Fine strain into an airtight container.

* I prefer to add a 1/4 teaspoon cardamom and 1 teaspoon vanilla extract to my whipped cream

** Caramel Coffee can be found is Whole Foods Market.

Luna Rossa


  •  1.5 oz Don Julio Reposado Tequila
  • .5 oz Amaro Averna
  • .5 oz Clear Creek Loganberry Berry Liqueur
  • 1 barspoon Sorghum syrup
  • 1 oz freshly squeezed lemon juice
  • 2 oz Sarsparilla Soda or Ginger Beer
  • Turmeric

Combine all ingredients in a cocktail shaker. Shake well. Fine strain into a rocks glass. Fill glass with Sarsparilla soda. Stir. Garnish with a thin piece of turmeric.