Tag Archives: grapefruit

Three Emmas

The signature cocktail of the beautiful Hotel Emma in San Antonio, Texas. This cocktail was created by Cassie McCloud and features our 2018 Good Food Award-winning Rose Cordial.

THE THREE EMMAS
• .75 oz @thebotanistgin
• 1 oz Lustau Amontillado Sherry
• 1 oz El Guapo® Classic Greek Rose Cordial 🌹
• .5 oz Grapefruit Juice
• .5 oz Lemon Juice 🍋
• Basil Leaves, for garnish

In a cocktail shaker over ice, combine all ingredients & shake until well chilled. Strain into a tulip or coupe over standard cubes of ice. Garnish with a fresh basil leaf. 🍃

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.

Spring In My Step

Spring In My Step
This take on a classic French 75 is served behind the bar at Brennan’s Restaurant on Royal Street.
Created by Allison Park

• 1.5 oz Hendricks Gin
• 1 oz Freshly squeezed pink grapefruit juice
• Vanilla simple syrup (recipe below)
• 6-8 dashes El Guapo® Cucumber Lavender Bitters
• Petillant natural wine or any sparking white wine
• Edible flowers or cucumber spirals, for garnish

In a clean cocktail shaker with ice, combine Gin, grapefruit juice, simple syrup and bitters. Shake until well chilled, and strain into champagne flute. Top with sparkling wine and garnish before serving.

To create vanilla simple, bring 2 cups of filtered water to a rolling boil. Pour 2 cups of white sugar into water while stirring, and remove from heat source. Slice a whole vanilla bean in half lengthwise, and scrape seeds from both sides of the pod into the pot. Drop seeds into pot to steep, and allow mixture to cool for an hour. Store unused syrup in fridge, where it will keep for up to two weeks.

Polynesian Paloma

Polynesian Paloma
• 2 oz Tequila
• .25 oz Fresh lime juice
• 1 oz Fresh grapefruit juice
• 1 oz El Guapo® Lime Cordial
• 6 dashes El Guapo® Polynesian Kiss Bitters
• Club soda
In a shaker filled with ice, pour tequila, lime & grapefruit juice, cordial & bitters. Shake vigorously, & strain into a coupe filled with crushed ice. Top with club soda & garnish with edible flowers or eucalyptus leaves 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.