54
BEVERAGE MEDIA
September 2013
SEASONS
MENU
2 GINGERS
HOT TODDY
4 parts 2 Gingers Whiskey
2 parts agave nectar
1 part ginger liqueur
1 part lemon juice
Dash aromatic bitters
Combine ingredients in a mug. Top
with hot water and stir. Garnish by
floating a lemon wheel stabbed with
dried cloves or with a cinnamon stick.
NOLET’S SILVER
BLOOD ORANGE
1 oz. Nolet’s Silver Dry Gin
.75 oz. blood orange juice
.75 oz. lemon juice
.5 oz. Aperol
.5 oz. Rosé wine
Combine all ingredients in
a cocktail shaker. Shake and
strain into an ice-filled rocks
glass. Garnish with a blood
orange wheel.
CALIFORNIA
CREAMIN’
1 oz. Bols Amaretto
1 oz. Bols Yogurt
1 oz. Lemoncello
2 dashes orange bitters
Shake and strain into glass.
Garnish with lime wedge.
LEMON GINGER
CAKE
MARTINI
1.5 oz. Epic Cake Vodka
Juice of one lemon
2 ice cubes
3 oz. ginger beer
Lemon twist
Combine vodka, lemon
juice and ice in a cocktail
shaker and shake well.
Strain into glass. Top with
ginger beer and garnish
with lemon twist. Optional:
rim glass in sugar and
garnish with candied ginger.
BASIL HAYDEN’S
AUTUMN HARVEST
Created by Charles Joly, Chicago
2 parts Basil Hayden’s Bourbon
¾ parts Heering Cherry Liqueur
1 dash Fee Brothers Old Fashioned
Aromatic Bitters
2 parts Milk Stout beer
Fresh nutmeg
Combine Basil Hayden’s, cherry liqueur
and bitters in a mixing glass. Add ice and
shake. Roll in the milk stout beer. Strain
into an old fashioned glass with ice and
garnish with freshly grated nutmeg and
a cherry on top.
SALTED CARAMEL
MARTINI
2 parts RumChata
1 part caramel vodka
Sea salt/table salt
(do not use margarita salt)
Rim a martini glass with salt.
Shake ingredients with ice and
strain into glass. Optional: drizzle
a teaspoon of caramel sauce into
the bottom of the glass.
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