I chose Greenhook Ginsmiths American Dry Gin as the base for this cocktail because of its sweet elderflower, cinnamon, and peppery juniper notes. I then infused the gin with bold, bright, tangy hibiscus. Next I added ripe cherry juice and spiced orange liqueur. To finish off the drink I floated a thin layer of light anise, chocolate and coffee found in Amaro Ciociaro which ultimately makes for a delightful treat.
- 1.5 oz Hibiscus infused Greenhook Ginsmiths American Dry Gin
- 1/4 oz Amaro Ciociaro
- 1/2 oz Benedictine
- 1/2 oz cherry juice
- 2 dashs Regans orange bitters
- Bar spoon agave syrup
Add everything but the Amaro Ciociaro into a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Using the back of a bar spoon, carefully float half an ounce of Amaro Ciociaro on top. Garnish with a blood orange peel. Enjoy.
Hibiscus infused Greenhook Ginsmiths American Dry Gin
Put a handful of hibiscus leaves into a bottle of Greenhook Ginsmiths American Dry Gin. Put the top back on and shake. Wait three hours if using fresh hibiscus or five hours if using dried hibiscus. Fine strain hibiscus leaves out. Put a cinnamon stick in, shake and leave for 24 hours.
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.
I always make sweet potatoes, topped with candied pecans and mini marshmellows for Thanksgiving. This lushy version is just as tasty.
- 2 oz Bulleit Rye
- 3/4 oz Benedictine
- Two heaping tablespoons sweet potato puree
- 2 Dashes Pecan Biters or The Bitter Truth Jerry Thomas Bitters
- Maple infused whipped cream, a flamed marshmallow, sprinkling of cinnamon
Add all ingredients into a warm glass. Add 2-3 oucnces boiling water, stir well, top with cream, cinnamon and flamed marshmallow.
Sweet Potato Syrup
- For every sweet potato
- ¼ cinnamon
- ¼ nutmeg
- 1.5 teaspoons brown sugar
- 1 teaspoon sorghum syrup
I have been craving beignets lately. Warm, light, fluffy goodness and a cup of coffee. To celebrate the San Francisco Giants win I made brandied, apricot beignets with chocolate dipping sauce. The color seemed to fit, and they were incredible. This cocktail was inspired by my beignets. It’s has the same rich yet delicate, satisfying taste minus the powdered sugar that seemed to snow all over my kitchen.
- 2 oz Oban 14 year old Single Malt Scotch Whisky
- 3/4 ounce Lillet Blanc
- 1/2 ounce Benedictine
- 1/2 ounce Rothman and Winter Orchard Apricot Liqueur
- 1 dash Fee Brothers Peach Bitters
Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass. Garnish with dried apricots.