By Type of Cocktail

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.

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.

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