Midnight Hour
Ingredients:
1.5 oz Zacapa No.23 Rum
.5 oz Fino Sherry
1 oz Lime Juice
1 oz Simple Syrup
1 Dash Amaro
Top with Champagne
Directions:
Shake and double strain into a coupe glass. Top with champagne of choice. Flavor blast with citrus smoke and serve.
Navidad in Antigua
Serves 8
Ingredients:
1.5 cups of Zacapa No.23 Rum
.25 cups of Orange Liqueur
.25 cups of Cranberry Maple Syrup*
2 cups of Sparkling Wine
1 pinch Grated Nutmeg
Garnish: Cranberries and Rosemary Sprigs
Cranberry Maple Syrup:
.25 Cup Whole Canned Cranberries
2 oz Lemon juice
2 oz Filtered Water
4 tablespoons Brown Sugar
2 oz Maple Syrup
1 Dash Cinnamon
Directions:
For the cranberry maple syrup, place whole canned cranberries, water, fresh lemon juice, cinnamon, brown sugar, and maple syrup into a jar with a lid. Shake until mixed. Let sit overnight in fridge. For the punch, combine Zacapa No. 23, orange liqueur, and cranberry maple syrup into a punch bowl or pitcher and stir with a whisk until fully incorporated. Add a large frozen block of ice to the punch. Just before serving, add the 2 cups of sparkling wine to the bowl. Garnish with rosemary sprig, cranberries, and a pinch of nutmeg.
High Roller Margarita
Ingredients:
1 ½ oz Tequila Cazadores Extra Añejo
¾ oz Grand Marnier
¾ oz agave nectar
3 wedges lime
3 wedges lemon
1 wedge orange
Directions:
In a cocktail shaker muddle limes, lemons and orange. Add the rest of the ingredients with ice, shake and serve up in a cocktail glass. Garnish with lime and orange peel.
Balsamic Fig Fizz
Ingredients:
1 part The Glenlivet Founder's Reserve infused with rosemary*
3 parts G.H. Mumm Grand Cordon Brut Champagne
½ part balsamic vinegar
¾ parts fig jam syrup**
Directions:
For the rosemary infusion, fill a mason jar with four, three-inch long sprigs of rosemary. Top with 12 ounces (roughly half a bottle) of The Glenlivet Founder's Reserve. Let rest overnight.
For the fig jam syrup, mix equal parts hot/boiling water to jam, jelly or preserve. Mix or blend and strain.
For the cocktail, build in a royale glass. Garnish with a snowy tree (a sprig of rosemary dusted with powdered sugar).
Gold Wishes
Ingredients:
1 oz Bacanora Kilinga Blanco
1 ½ oz Peach Nectar
2 tbsp Peach Schnapps
Top with Prosecco
Directions:
In a cocktail shaker, add all the ingredients. Add ice to shaker and shake vigorously. Then pour the mixture into a highball glass with ice, top with prosecco, and decorate with edible gold and a slice of peach.
Jaisalmer Champagne Cocktail
Ingredients:
1 oz Jaisalmer Indian Craft Gin
.25 oz Dry Vermouth
.25 oz Simple syrup
3 oz Champagne
Small mint sprig
Directions:
Combine Jaisalmer and Dry Vermouth in a mixing glass. Add ice and stir until proper chill and dilution occur. Pour mixture into a flute and top with oz of champagne. Garnish with a fresh mint sprig. Add a few drops of simple syrup and/or bitters to taste.
Hot Buttered Rum
Ingredients:
1oz Appleton 8yr
.5oz Cruzan Black Strap
.25oz Becherovka Czech Liqueur
.25oz Creme de Cacao
1 Pat of Spiced Butter Batter
4oz. Boiling Hot water
Spiced Butter Batter
1lb Plugra Unsalted Butter (or Kerrygold Pure Irish Unsalted Butter)
1lb Light Brown Sugar
2 tbsp. Mace
1 tbsp. Cinnamon
2 tsp. Allspice
12 Whole Cloves (ground)
1 Whole Star Anise (ground)
1 tsp. Salt
Directions:
For the spiced butter batter, allow the butter time to soften then cut it into small cubes. In the VitaMix or Robot Coupe mix all the sugar, spices, and butter until a batter is formed. Pour onto a sheet of plastic wrap and roll out into a log and place in the freezer. Allow it to harden then cut it into 15-17 gram patties. A little more generous than one tbsp of butter.
For the cocktail, in a mug, add the spirits, butter patty, and boiling water. Keep stirring until the butter has melted. Garnish with a grating of fresh nutmeg and enjoy.
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: vgonnello@questex.com p: 212-895-8244
Tim Schultz (for companies H to Q) e: tschultz@questex.com p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: falsayegh@questex.com p: 917-258-5174
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