Tag Archives: citrus

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.

High Volt

Happy Fall, y’all! This cocktail, which is equally delicious with overproof rum or rye whiskey, is the perfect replacement for Pumpkin Spice EVERYTHING.

• 3 oz overproof rum or high proof rye whiskey (we used Thirteenth Colony rye, but any quality rum or rye will do)
• .75 oz El Guapo® Sweet Potato Syrup
• .5 oz Becherovka
• .75 oz freshly squeezed lemon juice
• 4 dashes El Guapo® Spiced Cocoa Tea Bitters
• Orange twist, for garnish

In a cocktail shaker filled with ice, combine all ingredients and shake until well chilled. Strain into a rocks glass over ice. Garnish with an orange twist, expressing oils before serving.

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. 💐

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.

1 2 4