I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song! First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant. 32oz water 32oz coconut water (unsweetened) 200g dried hibiscus flowers 4 cinnamon sticks 14g whole fennel seeds 80g fresh ginger 280g white sugar Zest of 4 limes (we use a microplane to about any pith) 5 bay leaves Bring all to a boil and simmer for 8 mins. Cool overnight and strain. For 1 cocktail: 2oz sorrel .5oz lime .25 oz 1:1 Demerara syrup 1.5oz zacapa rum #23 .25oz Wray & nephew overproof rum .125 (or 1/8)oz dale degroff new world amaro Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish Batch recipe: 48 oz sorrel 36oz Zacapa #23 rum 6oz Wray & nephew overproof rum 3oz dale degroff new world amaro (can also sub pimento dram for this) 12oz fresh lime juice 6oz Demerara syrup 1:1 Add to 28oz (25% of batch volume) whole milk Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail. Enjoy!

An original riff on the Vieux Carré. Enjoying experimenting with the creamy Pumpkin Wine/Liqueur and figured it work well in a Vieux Carré and I was correct. Warm rye spice, honey 🍯, clove, creamy pumpkin spice, sweet brandy, orchard fruit, aniseed, bright lemon helps to brighten the flavours. The silky mouthfeel is perfect for the cooler season. 😋 Hope others can experiment with this. Vieille Citrouille 1 oz (30ml) Rye Whisky 1 oz (30ml) Brandy 1 oz (30ml) Pumpkin Wine ⅓ oz (10ml) Clove Honey 2 dashes Apple Bitters 2 dashes Creole Bitters Lemon Twist

The inspiration for this one sparked from a locally crafted krupnik style liqueur with heavy notes of cloves and honey 🍯. A quick taste reminded me of clove candy from my youth which then lead to candied apple at winter carnivals that had candy coating spiced cinnamon and clove. So tinkered with an old fashion template. Quite happy with the results. Bright apple cinnamon, clove aroma with the sip shifting into the baked apple 🍎, with hints of wood chip smoke, honey 🍯, baking spices and a spicy finish lead by clove and cinnamon lingering because of the spicy bitters. As the ice melts the apple becomes even more present. The evolution mimics the candied apple as one tended to get more candy early and more apple as it is consumed. Since the liqueur would be almost impossible to find make honey 🍯 syrup (3:1) and let whole cloves infuse until the clove is almost dominant. For the apple ice sphere a simpler way is pouring 2 oz (60ml) of apple juice in a glass and freezing it. No need to fiddle with a mold. Hope yous try this and let me know. Pommes Carnaval 2.5 oz (75ml) Apple Brandy ⅓ oz (10ml) Cinnamon Syrup ⅓ oz (10ml) Honey Clove Syrup 3 drops Salt Solution 1 drop Spicy Bitters 2 dashes Smoked Apple Bitters Apple Juice Ice Sphere

As many of you might have guessed, I love making interesting drinks with difficult ingredients. For my pallette, Frangelico is one of those difficult ingredients: I find it easily takes over or completely blends into the background. In this cocktail, the Frangelico plays an important role while avoiding overpowering the other flavors. 30ml Jamaican Rum 15ml Rich syrup (2 sugar to 1 water) 15ml Lime Juice 15ml Frangelico 15ml Pomegranate Liqueur (Pama) 1 dash Angostura bitters (optional)

I seldom visit here these days due to various other things keeping me busy; however, I have a simple twist on a White Negroni that I want to share: 30ml Floral Gin 30ml Dry Vermouth 15ml Salers (or Suze) 15ml Velvet Falernum