El Guapo Mai Tai
• 1 oz light rum
• 1 oz aged rum
• 1 oz freshly squeezed lime juice
• .5 oz orange curaçao
• .5 oz El Guapo® Classic Almond Orgeat
• Edible flowers, mint, lime wheels, umbrellas for garnish
In a clean shaker filled with crushed ice, mix rums, juice, curaçao, and orgeat. Shake until well chilled, and pour unstrained into a lowball or tiki glass. Garnish with a lime wheel and sprig of mint, adding edible flowers, umbrellas, etc. as desired.
Created by Oliver Sovol, Head Bartender at James Beard award-winning chef Alon Shaya’s Eat with Saba, this smoky mezcal libation is an unexpected savory choice for those who love dry cocktails.
Cornerstoned
• 1.5 oz Sweet corn infused Mezcal (instructions below)
• .75 oz Carraway Liqueur (We used Gilka Kummel)
• .25 oz Rare Wine Co. Baltimore Rainwater Madeira (or other high quality madeira)
• 4 dashes El Guapo® Crawfish Boil bitters
Combine infused Mezcal, liqueur, madeira and bitters in a clean mixing glass filled with ice. Stir until well chilled, and strain into a nick & nora. Garnish with a fresh bay leaf (we find miniature clothes pins work wonders for affixing this garnish!)
To make infused Mezcal, cut two ears of fresh sweet corn from the kernel, and pour one bottle of Mezcal over corn in a non-reactive container to steep. Reserve empty bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the corn notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Mezcal will keep for up to two months if properly refrigerated.
In a clean, dry shaker, combine port, pisco, juices, Mojo Cubano bitters and egg white. Dry shake (no ice) first, before adding ice to shake until well-chilled. Strain into a coupe and top with Love Potion bitters and cherry syrup. Garnish with a twist of lemon and a Luxardo maraschino cherry.
Lemongrass Lemon Drop Martini
• 2 oz vodka (we used @13thcolony)
• 2 oz El Guapo® Olde English Lemonade & Collins Mix
• 1/2 inch stalk of fresh of Lemongrass, quartered
• Lemon twists & basil leaves, for garnish
In a clean shaker, muddle quartered lemongrass stalk thoroughly. Add ice, vodka & syrup. Shake vigorously & strain into martini glass (sugar rim optional). Garnish with lemon twists and/or basil leaves prior to serving.
A refreshing summer take on our cities’ famous French 75, this recipe was created by Sac-a-Lait‘s head bartender Norton Christopher and featured in Wine Enthusiast.
• 2 oz gin, preferably Euphrosine #9
• .75 oz blueberry syrup (recipe below)
• .75 oz freshly squeezed lemon juice
• 3 dashes El Guapo® Summer Berries bitters
• Cava, to top
• Lemon twist, for garnish
In a shaker filled with ice, combine gin, syrup, juice and bitters. Shake well, then strain into flute. Top with Cava. Garnish with lemon twist before serving.
Blueberry Syrup
Place ingredients in pot with water and cook on medium-low heat, stirring until sugar dissolves. Reduce heat to low, and simmer until syrupy, about 15 minutes. Let mixture cool, then purée and strain. If mixture becomes too thick to pour, thin with basic simple syrup (equal parts sugar and water). Extra syrup will keep refrigerated for up to two weeks.
Created by Jeff “Beach Bum” Berry of Latitude 29 here in New Orleans.
Queene Annene
• .75 oz Fresh lime juice
• .75 oz Fresh orange juice
• .75 oz Honey syrup (recipe below)
• .75 oz Pimm’s #1
• .75 oz Vodka
• 2 dashes El Guapo® Polynesian Kiss Bitters
• Scored cucumber wheel, to garnish
Honey Syrup: combine 1 part honey to 1 part warm water, stirring until honey has fully dissolved into solution. Let cool prior to use. Remaining syrup may be refrigerated for up to a month.
In a shaker filled with ice, pour juices, syrup, Pimm’s, vodka & bitters. Shake vigorously, & strain into a chilled coupe. Garnish with scored cucumber wheel before serving.
Created by our friend and Emmy award winning chef Lara Lyn Carter, this take on a classic Bloody Mary is perfect for entertaining friends over the 4th! Fun Fact: Lara Lyn was our childhood dance teacher.
BLOODY SOUTHERN CAESAR
• 1 Tsp. celery salt
• 1 Tsp. coarse salt
• 3 Bacon slices
• 2 oz. 13th Colony Southern Vodka
• 7 dashes El Guapo® Crawfish Boil or Gumbo bitters
• 2 drops of Worcestershire
• Hot sauce to taste
• 4 oz. Clamato juice
• Limes, for rim of glass + garnish
DIRECTIONS
To make rim salt + garnish, sprinkle half the celery salt onto bacon & cook until crispy. Reserve two pieces of bacon for garnish & crush the third with the remaining salts to create “bacon” rim salt.
Coat the rim of each glass with lime & dip into bacon rim salt. Fill glasses ¾ full with ice. Pour vodka over ice & add Worcestershire, bitters, hot sauce + juice. Garnish with bacon + lime wedges just before serving.
