an original of mine. With Valentines Day creeping up this could be a cocktail to share (if you make two 😉) or saved for warmer days. It starts with aroma of lemon 🍋 which transitions into lemonade. Once the palate is acclimated the sweet tea and cherry 🍒 take over for a refreshing ice tea vibe. 😋 Cherry Ice Tea 2 oz (60ml) Cherry Gin 1 oz (30ml) Tea Liqueur 1 oz (30ml) Fresh Lemon Juice 2 dashes Tea Bitters Lemon Wheel and Cherry

My take on a clarified pina colada. I actually split based it with a toasted coconut infused Bacardi and a non-deodorized coconut oil washed cognac. I made an acid adjusted cryo-concentrated pineapple juice, sweetened it with a tepache, and clarified it using full fat coconut milk.

2.0 oz Browned butter infused bourbon. (B.B.B) 0.70 oz maple syrup. 0.70 fresh lemon juice. BBB. Add 160 grams of unsalted butter to a large sauce pan, heat on medium heat until dark brown. ( black spot at the bottom will form which are fine) In separate container add 1L of bourbon and pour hot butter in it. Let it sit for 5 hours while mixing it around whenever you can. Freeze overnight and strain through a coffe filter when you take it out of the freezer. Maple syrup old fashioned work really well with the BBB too!

an original of mine. A balanced sweet and spicy was the goal here. This particular jalapeño liqueur is bright with fresh pepper flavour without sweetness. Like eating the pepper fresh from being picked. Quite happy with the results. A hint of smoke, spice and savouriness on the aroma. The sip starts with savoury roasted agave, caramel, vanilla, rosemary, roast meat, then transitions to fresh peppers as the capsicum start to tickle. More salt and pepper with subtle glazed bbq and oak on the finish. 😋 Now I know, other than the tequila and agave nectar, it could be hard to find the ingredients if not local. But if you are and want a little heat right now well worth finding the bottles. Alternatively you could infuse vodka or tequila with fresh jalapeño. Use a few drops of salt solution, a dash of mezcal. Would still be a great drink. Jalapeño Old Fashioned 2 oz (60ml) Añejo Tequila ¾ oz (22.5ml) Jalapeño Moonshine (unsweeten) ⅓ oz (10ml) Agave Syrup Undiluted 2-3 dashes Bacon Bitters 1 dash Smoke Bitters

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!