Stirred

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.

The Full Monte

Created by Kat Whyte for The Basement Bar in Edinburgh, Scotland.

The Full Monte
• 1.25 oz Mezcal (Kat used Montelobos)
• .5 oz Tequila (Kat used Tequila Cabeza)
• .33 oz Campari
• .33 oz Agave
• 2 dashes El Guapo® Fuego Bitters
• Flamed orange twist, for garnish

In a mixing glass filled with ice, combine Mezcal, Tequila, Campari, agave & bitters. Stir until well chilled & strain into lowball over ice. Garnish with flamed orange twist and serve immediately.

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!

El Guapo Old Fashioned

Arnaud’s Restaurant in the French Quarter has been a New Orleans fixture since 1918. This cocktail was created by beloved local bartender Chris Hannah, who famously helmed the Arnaud’s French 75 Bar for thirteen years.

El Guapo® Old Fashioned (Featuring 2018 Good Food Award winning Chicory Pecan Bitters)
.25 oz El Guapo® Creole Orgeat
.25 oz Amaro Meletti
• 2 generous dashes El Guapo® Chicory Pecan Bitters
2 oz Jim Beam
• Large ice cube 
• Orange twist & 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 before garnishing with an orange twist & rosemary sprig.

Evangeline, Stirred

Created by Nick Dietrich, one of New Orleans’ most esteemed bartenders, this re-imagined Old Fashioned is where Louisiana meet Kentucky.

Evangeline, Stirred (Featuring 2018 Good Food Award winning Chicory Pecan Bitters)
• 2 oz Buffalo Trace bourbon
• .25 oz Poirier’s cane syrup

• 2 dashes El Guapo® Chicory Pecan Bitters
• Large ice cube
• Orange peel, for garnish

In a double old-fashioned glass, combine bourbon, cane syrup and bitters. Stir using a large cube ice. Garnish with an orange peel & serve.

Rose Collins

Rose Collins (Featuring 2018 Good Food Award winning Rose Cordial)
• 3 oz Vodka (we used Thirteenth Colony, but any quality vodka will do)
• 2 oz freshly squeezed lemon juice
• 1 oz El Guapo® Classic Greek Rose Cordial
• Club Soda
• Lemon wedges and/or edible flowers for garnish

Pour vodka, lemon juice and rose cordial into a mixing glass over ice. Stir clockwise with mixing spoon until well chilled. Strain into a highball glass over ice and top with club soda. Garnish with lemon wedges or edible flowers, if desired.

Coffee & Pie Martini

Coffee & Pie Martini (Featuring 2018 Good Food Award winning Chicory Pecan Bitters)
3 oz Vodka (we used St. Roch, but any quality vodka will do)
1 oz El Guapo® Sweet Potato Syrup
4 dashes El Guapo® Chicory Pecan Bitters
• Cinnamon Sticks

Pour vodka, syrup and bitters in a mixing glass over ice. Stir clockwise with mixing spoon until well chilled. Strain into pre-chilled martini glass and garnish with whole cinnamon stick before serving.