Sweet

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.

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. 💐

Mother of Pearl

Created by Lane Primeaux, Beverage Director of Soji in Baton Rouge. This is the perfect floral cocktail to survive the summer heat.

MOTHER OF PEARL
• 2 oz rose hip infused Shochu (directions below)
• .75 oz Black Rose Giffard Liqueur
• .5 oz fresh lemon juice
• .25 oz El Guapo® Classic Greek Rose cordial
• .5 oz egg white
• Dehydrated rose petals, for garnish

In clean shaker filled with ice, combine Shochu, liqueur, juice, cordial and egg white. Shake thoroughly until well chilled. Strain into a coupe, and garnish with dehydrated rose petals prior to serving.

To create infused Shochu, pour one 750 mL bottle of shochu over one cup of dehydrated rose petals in a non-reactive container to steep. Reserve empty bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the floral notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Shochu will keep for up to two months 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.

Summer Berry Sipper

Summer Berry Sipper
3 Strawberries, quartered
1.5 oz Aperol
• 1.75 oz El Guapo® Olde English Lemonade & Collins Mix
Prosecco
• 6 dashes El Guapo® Summer Berries bitters

In a clean shaker, muddle quartered strawberries with the Lemonade & Collins mix.  Add the Aperol, and fill shaker with ice. Shake vigorously, and strain into a highball filled with ice. Top off with Prosecco and bitters just before serving.

The Rose Tattoo

Created by Abigail Gullo of Compere Lapin, this daiquiri will get you through the hottest days of summer.

THE ROSE 🌹 TATTOO
• 2 oz red wine 🍷
• 1.5 oz @sailorjerry rum
• .5 oz @amaromonte Montenegro Amaro
• .5 oz fresh orange juice
• .25 oz allspice liqueur
• 1 oz strawberry 🍓 puree
• 1 oz El Guapo® Classic Greek Rose cordial 🌹
• Cut strawberries and a lemon twist, for garnish

Place all ingredients in a blender with ice & blend until smooth. Garnish with cut strawberries 🍓 & a lemon twist. And if you really wanna do the most, add a few dashes of our summer berries bitters as a float.