It’s Cocktail Time!
Here is a great collection of cocktail recipes that will be perfect for your Sunday brunch!
This collection of cocktail recipes includes a variety of spirits: tequila, mezcal, vodka, liqueurs, whiskey, rum, and liqueurs.
I highly recommend that you try any of these cocktails with the specific spirits that is mentioned in the recipe!
Nog de Huevos
1 ½ oz. Tanteo Navidad Tequila
2 Eggs (separated)
4 oz. Cream
4 oz. Whole milk
1 oz. Agave nectar (or simple syrup)
Directions:
Mix egg yolks and sugar until well blended.
Add tequila, cream and milk; mix until well blended.
Separately, mix egg whites until stiff peaks from.
Fold two mixtures together and serve in a Cocktail Glass.
Garnish with ground nutmeg and cinnamon
Corralejo Apple Cider Margarita
Ingredients:
2 oz. Corralejo Silver
1⁄2 oz. Lime Juice
1⁄2 oz triple sec
1.5 oz. Apple Cider
Directions:
Combine ingredients into a shaker with ice and shake.
Strain into a glass and garnish with an apple slice and cinnamon stick.
Bond Fire S’Mores
Ingredients:
1 oz Dos Hombres Mezcal
1.5 oz Brother’s Bond Straight Bourbon Whiskey
2 Dashes Angostura Bitters
4 oz Cold Brew Coffee
Directions:
Measure all ingredients with a jigger and pour into mug.
Add ice and stir.
Garnish with a toasted marshmallow.
Peach-Cranberry Cooler
Ingredients:
2 oz. Seagram’s Peach Vodka
4 oz. Cranberry juice
Directions:
Pour Seagram’s Peach Vodka into a glass over ice .
Add Cranberry juice to the top.
Garnish & Enjoy!
TO PURCHASE: DRIZLY
NOLA White Russian—Recipe by: St. George Spirits
Photo: The Weekend Mixologist
Ingredients:
1 oz St. George NOLA Coffee Liqueur
1 oz St. George All Purpose Vodka
3/4 oz heavy cream
Method:
Shake all ingredients with ice until this is well chilled,
Strain into an Old Fashioned glass over big ice.
PURCHASE: HERE
The BEARFACE Espresso Martini
Ingredients:
1.5 oz BEARFACE Triple Oak Whisky
1 oz Coffee liqueur
0.5 oz Simple syrup
1 oz Coffee
Directions:
Shake, stir, strain, top with espresso beans
TO PURCHASE: HERE
Smoke & Whisper… By Daniel Burns (Foreign Cinema, SF)
Ingredients:
1.5 oz Benriach The Original Ten
0.25 oz Domaine De Canton
0.25 oz Limoncello
0.25 oz 1:1 Honey Syrup
0.5 oz Meyer lemon Juice
Mist of Benriach The Smoky Ten
Directions:
Shake it up and strain over a big ice cube.
Garnish with the lemon disk first,
Then mist The Smoky Ten over the top with an atomizer.
Glass: Rocks Glass
Garnish: Dehydrated Lemon Disk Garnish
Rum & Cachaca
Ingredients:
Cutwater Tinseltini
1.5 oz Cutwater Tiki Holiday Spirit
0.5 oz Cutwater White Rum
1 oz banana liqueur
0.5 oz coconut syrup
0.5 oz macadamia nut liqueur
Directions:
Add ingredients to a cocktail shaker with ice.
Shake until the tin is cold.
Strain into a chilled coupe cocktail glass rimmed with white sugar sprinkles.
Courtesy of The Cutwater Tasting Room and Kitchen establishment HERE
Stevie Wilson,
LA-Story.com
If you have a question, you can email me at stevie.wilson@LA-Story.com
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