Well-Balanced

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.

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.

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.

Cool Hand Cuke

Cool Hand Cuke

• 1 Egg white
• .75 oz Freshly squeezed cucumber juice
• .75 oz Vanilla simple syrup*
• .75 oz Freshly squeezed lemon juice
• 1.5 oz BarSol Mosto Verde Pisco
• 4 dashes El Guapo® Cucumber Lavender Bitters

In a shaker tin filled with ice, combine egg white, cucumber juice, simple syrup, lemon juice, Pisco and bitters. Shake once (hard) with ice, discard ice and shake again without, then double strain into a coupe or Nick and Nora. Garnish with Angostura bitters and an edible flower.

* To make vanilla simple syrup, simply add .25 ounces of vanilla extract (O’Lansen uses homemade) to 24 ounces of regular 2:1 simple syrup

Foster The People

Next time you’re in New Orleans, stop for a libation at the Black Duck Bar, located on the second floor inside Dickie Brennan’s Palace Cafe. Its namesake is The Black Duck speedboat, which was powered by twin Victory aircraft engines and was the fastest rum-running boat from Cuba to the East Coast of America, bringing rums during Prohibition to a thirsty nation. It was faster than any U.S. Coast Guard craft. Chases were inevitable, but catches weren’t happening. The Black Duck Bar pays homage to the boat and its cargo. More than 110 rums are available for sipping or, in the hands of the expert cocktail team, in a wide variety of fine rum-based cocktails. Thankfully, America came to its senses, and now enjoying such delightful beverages is perfectly legal.

Foster the People

• 2 oz Ron Matusalem Clasico Solera 10-yr Rum
• .5 oz Giffard Banane du Brésil
• .5 oz Poirier’s cane syrup
• .25 oz Freshly squeezed lemon juice
• 3-5 dashes El Guapo® Polynesian Kiss Bitters
• Orange peel, for garnish

In a shaker over ice, pour Rum, banana liqueur, cane syrup and lemon juice. Shake vigorously and strain into coupe. Top with dashes of Polynesian Kiss bitters to taste, and garnish with an orange peel before serving.

On The Ave

On the Ave
• 1.5 oz Gin
• 1.5 oz King’s Ginger Liqueur
• .25 oz El Guapo® Ginger Syrup
• .5 oz Freshly squeezed Meyer lemon juice
4 slices English cucumber
5 small basil leaves
• 4 dashes El Guapo® Cucumber Lavender Bitters
• Edible flowers & Meyer lemon peel, for garnish

Muddle cucumber slices and basil leaves with ginger syrup and lemon juice in a cocktail shaker. Add gin and ginger liqueur, and fill with ice. Shake and strain with a julep strainer into a chilled coupe glass. Add bitters and garnish with edible flowers and lemon peel before serving.

Andromeda

Created by 2016 Bartender of the Year, Abigail Gullo, the Andromeda is the #1 selling cocktail behind the bar of Compère Lapin, Nina Compton’s St. Lucian inspired mecca of Creole cuisine.

Nina Compton is James Beard‘s 2018 Best Chef: South winner and Season 11 Top Chef Runner-Up. Both she and her recipes appear often on the Today Show and inside the pages of the New York Times, Garden & Gun, Conde Nast Traveller and the like.

Compere-Lapin-Bar-cr-courtesy

Andromeda (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Pisco
• .75 oz St. George Green Chili Vodka
• .75 oz Freshly squeezed lime juice
• .5 oz El Guapo® Classic Greek Rose Cordial
• .5 oz Grapefruit liqueur
• .25 oz Honey syrup (1:1 honey to water)
• 1 Egg white
• Peychaud’s bitters, sugar & salt for garnish

In a shaker filled with ice, pour Pisco, vodka, lime juice, rose cordial, liqueur, and egg white. Shake vigorously and strain into a chilled martini glass with a 50/50 sugar salt rim. Compère Lapin sprays Peychaud’s bitters over a stencil with an atomizer to create the bunny, but you can easily decorate at home with dashes or dots of bitters without using a fancy stencil or atomizer.