Shaken

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.

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.

Bloody Pome-quila

Created by Monica Carbonell, Beverage Director of Liquid Culture, this spooky libation is sure to be a hit at your Halloween party!

Bloody Pome-quila
• 1.5 oz Blanco tequila
• 1 oz Pomegranate juice
• 1 oz Grapefruit juice
• .75 oz Grand Marnier
• 2 dashes El Guapo® Holiday Pie Bitters
Icing sugar, water & red food coloring, for garnish

To create blood dripping rim, mix icing sugar and red food coloring into a paste in a small, shallow plate and add drops of water until the mixture takes on a thick, viscous consistency. Dip clean rocks glasses into liquid & turn upright to dry. The red liquid will run down the glass as it dries, imitating blood. (Skip this for ease & a great drink sans the Halloween effect).

In a shaker filled with ice, combine tequila, juices, Grand Marnier and bitters. Shake until well shilled. Fill blood-rimmed rocks glass with ice & strain cocktail, serving immediately.

Seasonal Bourbon Milk Punch

A signature of our Fall Favorites cocktail class, our Seasonal Bourbon Milk Punch is a riff on the classic New Orleans milk punch utilizing Sweet Potato Syrup as opposed to simple syrup or sugar. Our Sweet Potato Syrup is the PERFECT alternative to Pumpkin Spice.

Seasonal Bourbon Milk Punch
3 oz “Magic” (recipe below)
2 oz Bourbon (we used Thirteenth Colony, but any quality bourbon will do)
1 oz El Guapo® Sweet Potato Syrup
• 3 dashes El Guapo® Chicory Pecan Bitters OR El Guapo® Holiday Pie Bitters
Whole nutmeg or powdered sugar, for garnish

In a clean shaker filled with ice, pour magic, bourbon, bitters of choice & syrup. Shake until well chilled, and strain into a lowball glass over ice. Garnish with powdered sugar OR freshly grated nutmeg if desired.

Magic
2 cups 2% milk
.5 cups Half & half
.5 cups Powdered sugar
1 tsp whole ground vanilla bean pods (or 1 tbs quality vanilla extract)

To make Magic, combine milk, half & half and powdered sugar in a clean, empty 750 mL liquor bottle or beverage decanter with a cap. Add vanilla bean pods and seal, shaking vigorously to combine. Refrigerate remaining liquid for up to 3 days.

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