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Season’s Menu: October 2011 Edition

Posted on  | November 3, 2011   Bookmark and Share
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  BELVEDERE AFTER DARK

1½ oz. Belvedere Vodka
½ oz. ginger syrup
½ oz. lemon juice
2 oz. Tru-Blood

Pour Tru-Blood over ice into a highball glass. Shake the rest of the ingredients and layer over Tru-Blood—this will create a two-toned effect. Garnish with a slice of ginger and a slice of blood orange.

AUTUMN SUNSET

Bernheim Original Wheat Whiskey
Citrus vodka
Peach Schnapps
Apple cider
Sour mix

Combine equal parts of all ingredients. Serve chilled.

KAHLÚA CINNAMON SPARKLER

1 part Kahlúa Cinnamon Spice
2 parts sparkling apple cider
Small squeeze of lemon

Shake together Kahlúa Cinnamon Spice and lemon. Top with sparkling cider. Garnish with a dash of cinnamon or nutmeg.

STOLI CHOCOLAT RAZ & GINGER

1½ parts Stoli Chocolat Razberi
2 parts ginger ale

Build in an ice-filled highball glass and stir. Garnish with a piece of chocolate.

ABSOLUT BLOODY

1 part Absolut Vodka
2 parts tomato juice
2 dashes hot sauce
1 dash lemon juice
2 dashes Worcestershire Sauce
Celery stick
Lemon twist

Build over ice in a tall glass. Stir gently and garnish with celery and a lemon twist.

HONEY SPLASH

2 oz. Evan Williams Honey Reserve
3 oz. cranberry juice
1 oz. lemon-lime soda

In a shaker, combine Evan Williams Honey Reserve, cranberry juice and lemon-lime soda. Pour over ice.

UV CANDY CORN

2 oz. UV Cake Vodka
1 oz. orange juice
1 oz. milk
½ oz. Amaretto
Splash of club soda

Shake the first four ingredients over ice. Strain into a martini glass rimmed with crushed candy corn and top with club soda.


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