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.

• 1 c. Well chilled heavy whipping cream
• 4 tbsp powdered sugar
• 1 tbsp El Guapo® Chicory Pecan Bitters

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.

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.

Tell-Tale Heart

Ad adaption of the Black Heart cocktail published by Drinking In America several years ago, this themed libation is the perfect combination of spooky & sweet for your never-ending parade of Halloween parties. The Tell-Tale Heart is sure to put everybody under its spell… especially if they have a thing for vodka. So treat yourself to a night of dark drinks and even darker thoughts.

Tell-Tale Heart
• 1.5 oz Black vodka
• 1 oz Fig & thyme infused vodka (recipe follows)
• 1 dash Dry vermouth
• 4 dashes El Guapo® Polynesian Kiss Bitters
• Fresh figs, for garnish

In a clean shaker filled with ice, pour both vodkas, vermouth and bitters. Shake until well chilled and strain into a cold martini glass. Garnish with a split black fig prior to serving.

To make infused vodka, quarter six ripe black figs and muddle thoroughly. Strip 10-15 thyme sprigs of leaves, placing the leaves with muddled figs. Pour one bottle of vodka over figs and thyme leaves in a non-reactive container to steep. Reserve empty vodka bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the fig and thyme notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused vodka will keep for up to two months if properly refrigerated.

Black Magic

Black Magic (Featuring 2018 Good Food Award winning Rose Cordial)
• Luxardo cherries, in syrup
• 2 oz Black vodka
• .5 oz El Guapo® Classic Greek Rose cordial
• Club soda
• Lychee fruits & additional cherries, for garnish

In a clean shaker, muddle a cherry (or two if you like stronger fruit flavors). Pour vodka and rose cordial into shaker, and shake until well combined. Remove shaker lid, and strain contents into a Collins glass filled with ice. For halloween, garnish with lychee fruit & Luxardo cherry eyeball.