El Guapo Gimlet
• 3 oz @13thcolony Gin
• ¾ oz El Guapo® Lime Cordial
• Ice
In a mixing glass filled with ice, add gin & lime cordial. Stir until well chilled (about 40 revolutions) & strain into a chilled cocktail glass. Serve without garnish.
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.
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.
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.
Moscow Mule
• 2 oz Vodka (we used St. Roch®, but any quality vodka will do)
• .5 oz Freshly squeezed lime juice
• .75 oz El Guapo® Ginger Syrup
• Club soda
• Mint sprigs, candied ginger or lime wheels, for garnish
Combine vodka, lime juice and ginger syrup in a shaker with a few ice cubes. Gently shake and strain into a copper mug or highball filled with ice. Top with club soda, and garnish with your choice of accouterments.
