Three Emmas

The signature cocktail of the beautiful Hotel Emma in San Antonio, Texas. This cocktail was created by Cassie McCloud and features our 2018 Good Food Award-winning Rose Cordial.

THE THREE EMMAS
• .75 oz @thebotanistgin
• 1 oz Lustau Amontillado Sherry
• 1 oz El Guapo® Classic Greek Rose Cordial 🌹
• .5 oz Grapefruit Juice
• .5 oz Lemon Juice 🍋
• Basil Leaves, for garnish

In a cocktail shaker over ice, combine all ingredients & shake until well chilled. Strain into a tulip or coupe over standard cubes of ice. Garnish with a fresh basil leaf. 🍃

Blood Orange Gin Sour

A modified version of the original cocktail created by our friends at Gastronom Blog. We simplified things for the home bartender.

BLOOD ORANGE GIN SOUR
• 2 oz Gin (we like @13thcolony)
• .5 oz Blood orange juice 🍊
• 1 oz El Guapo® Olde English Lemon Cordial 🍋
• 2 tbsp Aquafaba (viscous liquid inside a chickpea can)
• 3 dashes El Guapo® Love Potion #9 Bitters

Add all ingredients into a shaker tin & dry shake for 15 seconds. Add ice to shaker & shake until well chilled. Strain into a rocks glass & garnish with a slice of dried orange or fresh orange peel. Cheers!

Springfield ’75

Did you know the French 75 cocktail was named after the  powerful French field gun that became an icon of victory in the American coverage of World War I? Similarly, the Springfield 1795 cocktail is named after the first musket to be produced in the United States.

The Springfield 1795 was the iconic musket carried by the American army during one of the last major battles of the War of 1812 in which British forces invaded Louisiana and were defeated at the Battle of New Orleans.  This victory was viewed by Americans as having restored national honor and marked the beginning of the Era of Good Feelings, a period of national unity.

Modified from Stephen Wood’s official 2018 Tales Of The Cocktail competition, this riff on a French 75 is perfect for celebrating special occasions!

Springfield 1795
1 oz El Guapo® British Style Colonial Tonic Syrup
.75 oz El Guapo® Creole Orgeat
2 oz Roxor gin
.25 oz CH Dogma Rubin Bitter Grapefruit Liqueur
2 oz William Chris Petillant Naturel Sparkling Rosè

In a cocktail shaker filled with ice, add all of the ingredients except sparkling rosè. Shake briskly and fine strain into a champagne flute.  Slowly top with sparkling rosè. Stir gently and garnish with an expressed swath of grapefruit peel which has been threaded with a sprig of thyme.

El Guapo Pimento Cheese

  • 16 oz Sharp cheddar cheese shredded
  • 8 oz Softened cream cheese
  • .25 c. Diced pimentos
  • .5 tsp. Sea salt
  • .25 tsp. Freshly ground black pepper
  • 1 Tbsp. El Guapo® Crawfish Boil bitters

In a medium sized mixing bowl, cream together the cheddar and cream cheese until well combined. Stir in pimentos, salt, pepper and bitters. Add additional spices and bitters to taste. Pimento cheese can be refrigerated in an airtight container for up to a week.

Coffee Scented Whipped Cream

There’s nothing better than homemade whipped cream for dipping fruit or topping holiday pies. Our recipe utilizes our coffee bitters for an additional hint of flavor that will have your guests asking for seconds.

In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl if you’re using a hand-held mixer, combine cream, powdered sugar and bitters. Mix, starting at low speed, gradually increasing to medium-high until stiff peaks have formed. Yields approximately 2 cups of whipped cream.

Helpful Tip: Freeze your mixing bowl and beaters for 10-15 minutes prior to mixing. The chill will create stiffer peaks and help the finished cream stay set.

Smoked Pecan Old Fashioned

Happy Thanksgiving, y’all! This cocktail is perfect as a digestif with friends after a huge meal. Easy to make at home but incredibly impressive, don’t forget to properly stock your bar ahead of the holidays!

• 2 oz Woodford Reserve
• .25 oz El Guapo® Creole Orgeat Syrup
• 2 dashes El Guapo® Chicory Pecan Bitters
• 2 dashes El Guapo® Spiced Cocoa Tea Bitters
• Applewood chips, blowtorch & cloche, for smoking

In a mixing glass filled with ice, combine bitters, syrup and bourbon. Stir until well chilled, and strain into a rocks glass over one large rock. Place on a flat board, and torch applewood chips until embers are lit. Cover with cloche for one minute, removing just prior to serving to release aromas and smoke.

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