Vodka

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.

Queen Annene

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.

Bloody Southern Caesar

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.

Kale Martini

Kale Martini
• 1 oz Freshly pressed cucumber juice
• .5 oz Freshly pressed celery juice
• 1 oz Freshly pressed lime juice
• .5 oz Freshly pressed kale juice
• .5 oz El Guapo® Ginger syrup
• 1.5 oz Vodka
• Kale leaf & grapefruit slice, for garnish

In a shaker filled with ice, combine all juices, ginger syrup and vodka. Shake vigorously, and strain into well chilled coupe or martini glass. Garnish with a kale leaf and grapefruit slice before serving.

A Streetcar Named Loyola

A Streetcar Named Loyola
• 1.5 oz Cathead Honeysuckle Vodka
• .5 oz Freshly squeezed lemon juice
• .5 oz El Guapo® Ginger Syrup
• .25 oz St. Germain
• Ginger ale
• 8 Dashes El Guapo® Mojo Cubano Bitters

• Rosemary sprig, for garnish

In a shaker filled with ice, add vodka, lemon juice, ginger syrup and St. Germain. Shake vigorously, and strain into a rocks glass filled with ice. Top with ginger ale and 8 dashes of bitters. Garnish with a sprig of rosemary.

Andromeda

Created by 2016 Bartender of the Year, Abigail Gullo, the Andromeda is the #1 selling cocktail behind the bar of Compère Lapin, Nina Compton’s St. Lucian inspired mecca of Creole cuisine.

Nina Compton is James Beard‘s 2018 Best Chef: South winner and Season 11 Top Chef Runner-Up. Both she and her recipes appear often on the Today Show and inside the pages of the New York Times, Garden & Gun, Conde Nast Traveller and the like.

Compere-Lapin-Bar-cr-courtesy

Andromeda (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Pisco
• .75 oz St. George Green Chili Vodka
• .75 oz Freshly squeezed lime juice
• .5 oz El Guapo® Classic Greek Rose Cordial
• .5 oz Grapefruit liqueur
• .25 oz Honey syrup (1:1 honey to water)
• 1 Egg white
• Peychaud’s bitters, sugar & salt for garnish

In a shaker filled with ice, pour Pisco, vodka, lime juice, rose cordial, liqueur, and egg white. Shake vigorously and strain into a chilled martini glass with a 50/50 sugar salt rim. Compère Lapin sprays Peychaud’s bitters over a stencil with an atomizer to create the bunny, but you can easily decorate at home with dashes or dots of bitters without using a fancy stencil or atomizer.