Monthly Archives: August 2018

Mother of Pearl

Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. This is the perfect floral cocktail to survive the summer heat.

MOTHER OF PEARL
• 2 oz rose hip infused Shochu (directions below)
• .75 oz Black Rose Giffard Liqueur
• .5 oz fresh lemon juice
• .25 oz El Guapo® Classic Greek Rose cordial
• .5 oz egg white
• Dehydrated rose petals, for garnish

In clean shaker filled with ice, combine Shochu, liqueur, juice, cordial and egg white. Shake thoroughly until well chilled. Strain into a coupe, and garnish with dehydrated rose petals prior to serving.

To create infused Shochu, pour one 750 mL bottle of shochu over one cup of dehydrated rose petals 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 floral notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Shochu will keep for up to two months if properly refrigerated.

El Guapo Mai Tai

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.

Cornerstoned

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.

Rumours Cocktail

Featured by Liquor.com and once served behind the bar at Root, a now-shuttered restaurant and bar in the Garden District of New Orleans, this cocktail is an herbaceous masterpiece.
The Rumours Cocktail
• 1 oz Sandeman 20-year tawny port
1 oz Macchu pisco
• 1 oz Freshly squeezed orange juice
1 dash Freshly squeezed lime juice
.25 oz egg white
4 dashes El Guapo® Love Potion #9 Bitters
1 dallop Luxardo maraschino cherry syrup
• Lemon twist & Luxardo maraschino cherry, for garnish if desired

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

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.