New York City has been called the most influential cocktailing city in the world. It’s a metropolis synonymous with innovation and creativity. So, we’re celebrating the Big Apple.
· 2oz Woodford Reserve Bourbon Whiskey
· .5oz Hine Rare Cognac
· .5oz Gonzalez Byass Nectar Alfonso Pedro Ximénez & Oloroso Sherries · 4 Dashes Fee Brothers Turkish Tobacco Bitters
1. Combine all ingredients and Stir.
2. Serve Up in a Coupe Glass.
3. Garnish with a Maraschino Cherry
· 2 oz Jack Daniel’s Tennessee Apple Liqueur
· 1 oz Cinzano Vermouth Rosso
· ½ fresh apple, cored, sliced, then pureed
· 1 oz sweet vermouth
· ½ barspoon black strap molasses
· 2 dashes Fee Brothers Molasses Bitters
1. Slice up a fresh apple (peel on, no core or seeds).
2. Set aside half of the apple to make garnish slices.
3. Toss half the apple into a blender.
4. Add an ounce of sweet vermouth to the blender and puree.
5. Once the apple and vermouth are completely blended into a puree, strain the mixture.
6. Take the apple vermouth and add an ounce into your mixing pitcher.
7. Add two dashes of molasses bitters Add a half bar spoon of black strap molasses.
8. Add 2 ounces of apple whiskey or a bourbon or rye of your choice.
9. Fill the mixing pitcher with ice enough so that the ice sticks out above the cocktail ingredients then stir for about 10 seconds.
10. Once stirred, double strain the cocktail into a CHILLED coup glass.
GARNISH:
1. For the garnish, slice the remaining half apple into long thin slices, much like feathers, take 3-5 slices and fan them out.
2. Use a bamboo skewer or cocktail garnish pick of your choosing to connect the apple slices to each other and rest the garnish across the top of the glass.
· 1.25 oz Nikka malt whiskey
· .25oz Diplomático Reserva Exclusiva rum
· .5 oz green Chartreuse
· .5 oz Sandeman Fine Rich Madeira
· .25 oz Vecchio Amaro del Capo
· .25 oz Gonzalez Byass Nectar Pedro Ximénez Sherry
· 2 dashes Fee Brothers orange bitters
· Orange peel
1. Stir & strain into a Nick & Nora glass.
2. Garnish with an expressed orange twist.
· 2oz Butterfly Pea Flowers infused Gin Mare
· .5oz Monin Lavender Syrup
· .5oz Monin Rose Syrup.5oz Yuzu Juice
· .5oz Lime Juice
· 1oz Q Elderflower Tonic Water
· 1oz Icelandic Glacial Sicilian Lemon Carbonated Water
· 1oz Lanson Rosé Le Rosé Création Champagne
· 4 sprays of Cortas Hibiscus infused Rose Water
· 2 Dashes of Fee Brothers Fee Foam
GARNISH: Orange Peel and Candy Corn Garnish
1. Rapid infuse Gin Mare with Butterfly Pea Flower at the same time Rapid Infuse Rose Water with Cortas Hibiscus.
2. Combine infused Gin Mare, Lavender Syrup, Rose Syrup, Yuzu, Lime and Fee Foam Pour over glass.
3. Add Q Elderflower Tonic Water, Icelandic Glacial Sicilian Lemon Carbonated Water, and Lanson Rosé Le Rosé Création Champagne.
4. Garnish with an expressed Lemon peel, Rosemary, Blackberries and Gooseberries.
5. Spray Hibiscus Rose Water over the drink for aromatics.
· 1 oz Novo Fogo Barrel Aged cachaça
· 1 oz Diplomático Reserva rum
· .5 oz Sandeman Fine Rich Madeira
· .5 oz coconut milk
· .25 oz rich Demerara syrup
· Pinch of fresh vanilla bean
· Pinch of salt
· 2 dashes orange bitters.
· Whole egg
1. Emulsify with a mini-immersion blender.
2. Shake & double strain into a Nick & Nora glass or a small rocks glass. Garnish with shake of cinnamon.