Classic Cocktails

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.

Corpse Reviver No. 2

This simplified version of a New Orleans classic is perfect year-round, but particularly fun for Halloween gatherings! Serve in black glassware or garnish with a cube of dry ice for an even spookier libation.

Corpse Reviver No. 2
• 1 oz Gin
• 1 oz Lillet Blanc
• 1 oz Cointreau
• 1 oz El Guapo® Olde English Lemonade & Collins Mix
• 
4 dashes El Guapo® Love Potion #9 Bitters
• Lemon peel, for garnish

In a clean shaker filled with ice, pour gin, Lillet Blanc, Cointreau and syrup. Shake until well chilled. Srain into a chilled martini glass and top with 4 dashes of Love Potion #9. Garnish with a lemon peel, expressing the peel’s natural oils before serving.

Bee’s Knees

Created by @garnish_girl, Katie Stryjewski. The Bee’s Knees cocktail was created for Bee’s Knees Week – where bars around the country served this classic cocktail and donated the proceeds to local schools to fund the installation of beehives!

Bees Knees
•  2 oz. Gin (Katie used @barrhillgin)
•  .75 oz. Freshly squeezed lemon juice
•  .75 oz. honey syrup (1:1)
• 1 dash El Guapo® Cucumber Lavender Bitters

Shake with ice and strain into a coupe. Garnish with every edible flower you can find. 💐

Seasonal 75

A refreshing summer take on our cities’ famous French 75, this recipe was created by Sac-a-Lait‘s head bartender Norton Christopher and featured in Wine Enthusiast.

2 oz gin, preferably Euphrosine #9
.75 oz blueberry syrup (recipe below)
• .75 oz freshly squeezed lemon juice
• 3 dashes El Guapo® Summer Berries bitters
• Cava, to top
• Lemon twist, for garnish

In a shaker filled with ice, combine gin, syrup, juice and bitters. Shake well, then strain into flute. Top with Cava. Garnish with lemon twist before serving.

Blueberry Syrup

  • 1 cup fresh blueberries
  • 1 cup sugar
  • ½ cup water

Place ingredients in pot with water and cook on medium-low heat, stirring until sugar dissolves. Reduce heat to low, and simmer until syrupy, about 15 minutes. Let mixture cool, then purée and strain. If mixture becomes too thick to pour, thin with basic simple syrup (equal parts sugar and water). Extra syrup will keep refrigerated for up to two weeks.

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.

Spring In My Step

Spring In My Step
This take on a classic French 75 is served behind the bar at Brennan’s Restaurant on Royal Street.
Created by Allison Park

• 1.5 oz Hendricks Gin
• 1 oz Freshly squeezed pink grapefruit juice
• Vanilla simple syrup (recipe below)
• 6-8 dashes El Guapo® Cucumber Lavender Bitters
• Petillant natural wine or any sparking white wine
• Edible flowers or cucumber spirals, for garnish

In a clean cocktail shaker with ice, combine Gin, grapefruit juice, simple syrup and bitters. Shake until well chilled, and strain into champagne flute. Top with sparkling wine and garnish before serving.

To create vanilla simple, bring 2 cups of filtered water to a rolling boil. Pour 2 cups of white sugar into water while stirring, and remove from heat source. Slice a whole vanilla bean in half lengthwise, and scrape seeds from both sides of the pod into the pot. Drop seeds into pot to steep, and allow mixture to cool for an hour. Store unused syrup in fridge, where it will keep for up to two weeks.

Tricentennial Old Fashioned

A twist on our El Guapo Old Fashioned, The Tricentennial Old Fashioned uses our Tricentennial bitters to lend a subtle, slightly smoky profile to this classic libation.
Tricentennial Old Fashioned
• .25 oz El Guapo® Creole Orgeat
• .25 oz Amaro Meletti
• 2 generous dashes El Guapo® Tricentennial Bitters
• 2 oz Jim Beam
• Large ice cube
• Orange twist and rosemary sprig for garnish.
In a mixing glass filled with ice, combine Jim Beam, amaro, orgeat and bitters. Stir until well chilled and strain into a lowball or coupe over a large ice cube, and garnish with an orange twist and rosemary sprig. Enjoy!