Fruit Forward

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.

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.

Sweep The Leg

Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. We specially formulated watermelon cordial specifically for this cocktail (but we’ve included simplified instructions below for you to make at home!) This fruit-forward summer cocktail will cool you off in the summer heat.

SWEEP THE LEG
• 2 oz tequila
• 1 oz El Guapo® Watermelon Cordial (home recipe below)
• .75 oz fresh lime juice
• 1 tsp Chareau Aloe Liqueur
• 1 pinch, cilantro
• Watermelon wedge, for garnish

In clean shaker filled with ice, combine tequila, cordial, juice, liqueur and cilantro. Shake thoroughly until well chilled. Double strain into a collins glass, and garnish with a watermelon wedge prior to serving.

To create watermelon cordial at home, juice fresh watermelon (pulp only, no rinds!) until 4 cups of juice are reserved. Pour juice and 2 pounds of sugar into a large heavy bottomed sauce pan, heating slowly and stirring until all sugar is dissolved. Simmer for up to two hours, until liquid is reduced by half. Remove from heat and cool to room temperature. Strain liquid through a cheese cloth and funnel into a mason jar or other storage container. The cordial will keep for up to three weeks if properly refrigerated.

Rumours Cocktail

Featured by Liquor.com and once served behind the bar at Root, a now-shuttered restaurant and bar in the Garden District of New Orleans, this cocktail is an herbaceous masterpiece.
The Rumours Cocktail
• 1 oz Sandeman 20-year tawny port
1 oz Macchu pisco
• 1 oz Freshly squeezed orange juice
1 dash Freshly squeezed lime juice
.25 oz egg white
4 dashes El Guapo® Love Potion #9 Bitters
1 dallop Luxardo maraschino cherry syrup
• Lemon twist & Luxardo maraschino cherry, for garnish if desired

In a clean, dry shaker, combine port, pisco, juices, Mojo Cubano bitters and egg white. Dry shake (no ice) first, before adding ice to shake until well-chilled. Strain into a coupe and top with Love Potion bitters and cherry syrup. Garnish with a twist of lemon and a Luxardo maraschino cherry.

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.

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.

L’Ouragan de ‘75

Created by Alfredo Garcia as an official entry into the 2018 Tales of the Cocktail cocktail competition, this fruit-forward take on the French 75 is the perfect summer sparkler.
• 1 oz Hendricks Gin
• 3/4 oz Home-made passion fruit/pomegranate syrup*
• 2 oz dry sparkling wine
• 1/2 oz Rhum Agricole Clement Creole Shrubb
In a shaker filled with ice, add gin and syrup. Shake well and strain into champagne flute. Spoon layer sparkling wine and spoon layer Rhum Agricole and Bitters. Serve immediately.
*syrup- 1/2 cup passion fruit purée, 1/2 cup unsweetened pomegranate juice, 1/2 cup sugar. Simmer until sugars dissolve (about 15 min). Strain and chill.