Monthly Archives: November 2018

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.

Et Tu Brute

Created by Hunter Church of NEAT Bottle Shop in Alys Beach, Florida and featured in Okra Magazine, this rum based spin-off of a boulevardier is a perfect Fall cocktail for happy hours and holiday entertaining!

ET TU BRUTE
• 1.5 oz Papa’s Pilar Rum

.5 oz Bruto Americano
1 oz Cocchi Vermouth di Torino
• 1 dash El Guapo® Chicory Pecan Bitters
Orange peel, for garnish
In a clean mixing glass filled with ice, pour rum, liqueur, vermouth and bitters. Stir until well chilled, and strain into a martini glass or coupe. Garnish with an orange peel, expressing oils prior to serving.

Plum, Yuzu, Gin & Beer Punch

Created by Monica Carbonell, Beverage Director of Liquid Culture, this off the beaten path punch is sure to be a hit at your Thanksgiving gathering!

Plum, Yuzu, Gin & Beer Punch (Portioned to serve 5 people.)
• 5 Brown sugar cubes
• 10 dashes El Guapo® Holiday Pie Bitters
6 oz Gin
• 3 oz Yuzu liqueur
• 8 oz Plum juice (2 plums + 1/2 cup water blended & strained)
• 3 oz Orange juice
• 5 oz Club soda
• 2 Cinnamon sticks
• 2 Cloves
• 5 oz Oast Brewery saison ale (or any saison ale)
• Plum slices, for garnish

In a pitcher, combine sugar cubes with bitters and an ounce of club soda. Muddle and stir until well dissolved. Add gin, liqueur, juices, the rest of the soda, cinnamon and cloves. Fill pitcher halfway with ice and gently stir until well chilled. Strain into a punch bowl, but keep the cinnamon and the cloves in the liquid for 30 minutes before serving to properly steep. For individual pours, use a rocks glass with 1 large ice cube and top with 1 oz of beer per cocktail. Garnish with plum slices.

The Lost Bunny

The Lost Bunny, as served at Old Hickory Whiskey Bar
• 1.25 oz Dry Sack Sherry
• .25 oz Freshly squeezed lemon juice
• .5 oz Honey syrup (1:1 honey to water)
• .5 oz Angostura Amaro
• 5 Sage leaves
• 3 dashes El Guapo® Holiday Pie Bitters
• Chilled champagne

In a clean shaker, muddle 3 sage leaves & fill with ice. Add sherry, syrup, juice, liquor & bitters. Shake until well chilled & strain through a mesh sieve into a flute. Top off cocktail with champagne & garnish with two sage leaves angled like bunny ears.