Bartender Magazine's 2014 cocktail calendar

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON-PREMISE

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DAILY COCKTAILCALENDAR AND RECIPE GUIDE

DAILY COCKTAILCALENDAR AND RECIPE GUIDE

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Pimento Stuffed Giant Pitted Lemon Peel Stuffed Habañero Stuffed Bistro Blend Sun Dried Greek Style

SUBSCRIBE NOW to BARTENDER® MAGAZINE and get a Free T-Shirt! Call 1-800-46-DRINK. Vol. 95, No.3 - 2014 BARTENDER® Calendar - Founder: Raymond P. Foley; Publisher/Editor: Jaclyn Wilson Foley; Executive Assistant to the Publisher/Editor: Katie Kresge; Art Director: Doug Swenson, Art Seventy, Inc.; Executive Secretaries: Anne Loffredo, Debbie Snader: Food Consultants: Alfred Mayer, Thomas Jannarone; Humor Editor: Hymie Lipshitz; Advertising Director: Jackie Foley (732)449-4499; Fax: (732)974-8289; bartender.com; e-mail: [email protected]; Facebook: Bartender Magazine, Twitter: twitter.com/barmag; Pinterest: pinterest.com/bartendermag; Blog:bartendermagazine.wordpress.com; Tumblr: barmag.tumblr.com; Instagram: bartendermagazine, Marketing Asistant: Chrissy Epp; Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 readers and subscribers. Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: Bartender Foundation, BARTENDER“Hall of Fame”®, Bartender University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $ 30.00 in U.S.A.; US $ 45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 157, Spring Lake, NJ 07762. Copyright 2013/2014, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. Cover Artist: Kaitlyn Harris Check out the 2014 Calendar online at bartender.com. For additional copies of the 2014 calendar, mail $7.00 to: BARTENDER Magazine, Dept. Cal, P.O. Box 157, Spring Lake, NJ 07762–Printed in USA

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NERA HOLIDAY 750 ml. OPAL NERA 2 qts. cranberry juice 1 qt. orange juice 1/2 cup lemon juice 1 each sliced lemon and orange 1 ltr. club sodaCombine OPAL NERA, cranberry, orange, and lemon juices. Chill. When serving pour into bowl. Add soda. Float slices.

O'BUCA 1 oz. OPAL NERA 3 oz. orange juice 3 oz. white winePour into tall glass over ice.

BLACK TIE 1 oz. OPAL NERA 2 oz. KahluaServe on the rocks.

SICILIAN MARTINI 1/2 tsp. OPAL NERA 2 oz. vodkaStir with ice and strain. Garnish with lemon peel. Serve on the rocks.

OPAL SAPPHIRE 1 oz. OPAL NERA club sodaFill with ice. Garnish with lemon peel. Serve in a tall glass on the rocks.

OPAL ROYALE 1 oz. OPAL NERA 6 oz. cappuccinoAdd OPAL NERA to a steamy mug of cappuccino. Top with nutmeg.

FROZEN OPAL 2 oz. OPAL NERA splash fresh lemon juice ice cubesBlend until frozen. Serve in cocktail glass. Garnish with lemon peel.

OPAL NERA & COLA 2 oz. OPAL NERA top off with cola splash lemon juicePour ingredients into atall glass over ice. Garnish with lemon wheel and mint leaves.

ROMAN CANDLE 1 1/4 oz. OPAL NERA 3 oz. milk grenadineShake. Serve in a tall glass. Float grenadine.

SICILIAN MARTINI(For Two) 1 oz. OPAL NERA 5 oz. Magellan GinTwist of lemon if desired. Serves 2.

UFO 1/2 oz. OPAL NERA 1 oz. white creme de cacaoMix. Serve on the rocks.

OREO 1 oz. OPAL NERA 1 oz. Kahlua 1/4 oz. heavy creamMix. Serve on the rocks.

VOLCANO 1 1/2 oz. OPAL NERA 1/2 oz. 151-proof rumMix. Serve up.

ECLIPSE 1 1/2 oz. OPAL NERA creamFloat cream. Serve up.

OPAL CAFFE 1 1/2 oz. OPAL NERA 3/4 cup hot coffeeAdd OPAL NERA to a cupof hot black espresso or regular coffee. Top with sweetened whipped cream and dash of nutmeg. Garnish with cinnamon sticks.

TEXAS TEA 1 oz. OPAL NERA 1 oz. Licor 43Mix. Serve on the rocks or straight up.

BLACK FROST 1 oz. OPAL NERAFill wine glass with shaved ice and mound top. Add OPAL NERA. Serve with short straws.

OPAL ALESSANDROEqual Parts: OPAL NERA white creme de cacao heavy creamShake. Strain and serve in a chilled stem glass. Garnish with nutmeg.

IRISH ITALIAN 1 oz. OPAL NERA 1 oz. Irish creamMix. Serve on the rocks or straight up.

OPAL FIZZ 1 1/4 oz. OPAL NERA dry champagneIn a rocks glass with ice. Fill with dry champagne.

CHIMNEY SWEEP 1 1/4 oz. OPAL NERA 3 oz. egg nogMix. Serve in a cup.

BLACK WIDOW 1 oz. OPAL NERA 1 oz. JagermeisterServe on the rocks.

"8" BALL 1 1/4 oz. OPAL NERA hot coffee Irish creamServe in a champagne glass or mug. Float Irish cream.

NERA-NAC 1/4 oz. OPAL NERA 1 1/4 oz. cognac 1 1/4 oz. creamShake with ice. Serve up.

MOTOR OIL 1 1/4 oz. OPAL NERAServed up with a twist of lemon.

OPAL NERA AND COLA 2 oz. OPAL NERA top off with cola splash lemon juicePour ingredients into a tall glass over ice. Garnish with lemon wheel and mint leaves.

BLACK GOLD 1 oz. OPAL NERA 1 oz. TuacaServe straight up in a tulip glass.

OPAL DRAM 1 oz. OPAL NERA 1 oz. DrambuieServe on the rocks.

BLACK JAZZ 2 oz. OPAL NERA 1 oz. vodkaPour over crushed ice. Garnish with lemon wedge.

BLACK MAGICFill a chilled shot glass with chilled OPAL NERA.

BLACK PHOENIX 2 oz. OPAL NERA 1 oz. Rhum Barbancourt White splash fresh lemon juiceServe over ice. Garnish with mint leaves and a lemon peel.

Full Moon Willie’s Day

Isla’s Day


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JANUARY 2014opalnera.com

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

THE RICHARDS GROUP JOB #: 11-0052-PTR CLIENT: Patron TRIM: 8.25" x 10.875" LIVE: 7.75” x 10.375” BLEED: 8.5” x 11.125”COLORS/LS: 4C/? PUB: Bartender Magazine RELEASE DATE: Nov. 2011 FOR QUESTIONS CALL: Kelley Cowles 214-891-5823 INSERTION DATE: 2012

The perfect way to enjoy Patrón is responsibly. © 2012 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.

Satisfies both purists and perfectionists.

Crafted with the same care as Patrón tequilas, Patrón Citrónge is a fresh, all-natural orange liqueur that enhances the flavor of premium cocktails.

simply perfect.patronspirits.com

110052PTR_8_2x10_8_XO_Cocoa_Bar.indd 2 11/15/11 2:14 PM

President’s Day

Lincoln’s Birthday

Ray & Jackie’s 29thAnniversary

Chester’s Day

Full MoonValentine’s Day



FEBRUARY 2014

SWEET DARKNESS

1/2 oz. PATRÓN CITRÓNGE 1/2 oz. Pyrat XO Reserve Rum 2 oz. Patrón XO Cafe Dark CocoaShake with ice. Strain into a sugar-rimmed martini glass.

SKINNY MARGARITA 1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1 1/2 oz. fresh sweet and sour mixCombine ingredients in a cocktail shaker with ice. Shake and serve straight up or on the rocks. Salted rim optional. Garnish with a lime wedge.

ELYSIUM 1/2 oz. PATRÓN CITRÓNGE 3/4 oz. Patrón Reposado 3/4 oz. orange portAdd all ingredients into a pint glass. Gently swirl until blended. Pour into classic cocktail glass. Garnish with candied orange peel twist.

FLOR DE JEREZ 1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Añejo 1/4 oz. dry vermouth 1/2 oz. semi-dry sherry 2 dashes bittersIn a mixing glass combine all ingredients with ice. Stir well. Strain into rocks glass. Garnish with flamed orange peel.

GINGERMARGARITA 1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver fresh ginger dash bitters 1 lime (juiced) 2 tbsp. honeyMuddle lime juice and fresh ginger in a mixing glass. Add remaining ingredients. Fill with ice and double- strain into a chilled glass. Garnish with lime wedge.

LOVE DOCTOR 1 oz. PATRÓN CITRÓNGE 1 oz. elderflower liqueur 1/2 oz. red passion liqueur 1 oz. fresh squeezed lemon juiceShake ingredients over ice. Strain into a cold sugar rimmed martini glass. Garnish with lemon twist.

ORANGE TEA 1 1/4 oz. PATRÓN CITRÓNGE 2 1/2 oz. sweet and sour mix colaCombine PATRÓN CITRÓNGE and sweet and sour mix in a mixing glass with ice. Shake vigorously. Strain into glass with ice. Top with cola. Garnish with lemon squeeze.

CITRÓNGE SPARK 1 oz. PATRÓN CITRÓNGE 1 oz. dry sparkling wine 1 oz. pomegranate juice splash orange bittersPour PATRÓN CITRÓNGE with bitters into shaker over ice. Shake and strain into flute. Top off with dry sparkling wine and pomegranate juice. Garnish with orange twist.

SILVER BELLS 1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Silver 1 1/2 oz. lime juice splash dry sparkling white wineCombine all ingredients in a coupe glass.

C&T 1 1/2 oz. PATRÓN CITRÓNGE tonic waterFill a highball glass with ice and PATRÓN CITRÓNGE. Fill with tonic. Garnish with orange slice.

CITRÓNGECAFE CREAM 1 oz. PATRÓN CITRÓNGE 1/2 oz. Patrón XO Cafe 1/2 oz. white creme de cacao 1/2 oz. half and half cocoa powderRim a glass with cocoa. Fill glass with ice. Pour all ingredients. Garnish with lemon twist.

CITRÓNGE COSMO 1 1/2 oz. PATRÓN CITRÓNGE 1 oz. cranberry juice 1 lime squeeze 1 lemon squeezeCombine ingredients in a mixing glass with ice. Shake vigorously and strain into a glass with ice. Garnish with orange twist.

THE CRYSTAL 1 oz. PATRÓN CITRÓNGE 1/2 oz. lime juice 1 1/2 oz. pomegranate juiceShake well with ice. Strain into a rocks glass. Garnish with chili flakes.

SWEET ORANGE 1/4 oz. PATRÓN CITRÓNGE 1/2 oz. Pyrat XO Reserve Rum 1/2 oz. cognac 1 oz. fresh sweet and sour mixRim glass with superfine sugar. Shake all ingredients with ice. Strain and serve over ice. Garnish with lemon twist.

PATRÓNGRAPEFRUIT 1/4 oz. PATRÓN CITRÓNGE 1 oz. Patrón Silver fresh grapefruit juice splash club sodaPour Patrón Silver and PATRÓN CITRÓNGE over ice. Fill with grapefruit juice. Add splash of club soda. Garnish with lime and lemon slices.

WATERMELONSPICE 3/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Reposado 3/4 oz. fresh lime juice 1/4 oz. agave syrup 2 drops yucateca (hot sauce) 4 chunks watermelonIn a mixing glass, muddle watermelon with 2 drops yucateca. Combine the rest of the ingredients and ice. Shake and strain into chilled martini glass. Garnish with watermelon cubes.

PRIMOMARGARITA 3/4 oz. PATRÓN CITRÓNGE 2 oz. Patrón Silver 1 oz. lime juice 2 oz. fresh lemon sourCombine ingredients in ice filled mixing glass. Shake until well-blended. Strain into ice-filled goblet. Garnish with lime wedge.

UP IN FLAMES 3/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 3/4 oz. fresh lime juice 1/2 oz. simple syrup 1/8 tsp. Arbole chile 1/8 tsp. salt cucumber slices cilantroIn a mixing glass, muddle cucumber slices, cilantro, Arbol chile, salt, and lime juice. Add ice. Combine rest of ingredients. Shake gently and serve. Garnish with cucumber slice.

TRADEWINDS 1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Reposado infused with burnt orange 1 oz. East India sherry 1/2 oz. Italian sweet vermouth dash orange bittersCombine all ingredients in a mixing glass filled with ice. Stir until well chilled. Strain into chilled cocktail glass. Garnish with orange twist.

STRAWBERRIESFUEGO 1 oz. PATRÓN CITRÓNGE 1 1/2 oz. Ultimat Vodka 2 muddled strawberries 1/2 jalapeno 1 tsp. red peppers 1/2 squeezed lime dash ginger liqueur 1 1/2 oz. pomegranate juiceAdd ingredients into a shaker. Shake well with ice. Strain into chilled martini glass. Garnish with strawberry and jalapeno.

RED HOOD 1 oz. PATRÓN CITRÓNGE 2 oz. Patrón Reposado 3/4 oz. raspberry puree 3/4 oz. fresh lime juice 1/2 oz. amber agave nectar 1/2 oz. pomegranate juiceIn a mixing glass build ingredients. Shake and strain into rocks glass. Garnish with lime wedge.

PATRÓN SILVER SQUEEZE 1/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1/2 oz. Hpnotiq 1 oz. fresh sweet and sour mix 1 oz. white cranberry juiceShake ingredients with ice. Strain and serve straight up or on the rocks. Garnish by floating 4-5 blueberries on surface.

PATRÓNSANGRITA TINI 1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Reposado 1/2 oz. pomegranate syrup 1 each lime & lemon squeeze 1/4 oz. simple syrupCombine ingredients in mixing glass with ice. Shake vigorously and strain into martini glass. Garnish with berries or orange slice.

PATRONMELON FIZZ 1/2 oz. PATRÓN CITRÓNGE 1 oz. Patrón Silver 1 oz. watermelon schnapps 3 oz. energy drink champagneIn a mixing tin half-filled with ice, combine Patrón Silver, PATRÓN CITRÓNGE, and watermelon schnapps. Chill. Strain into champagne glass. Add energy drink and champagne. Garnish with cherry.

MARGARITA 3/4 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Reposado 2 oz. fresh cherry juice 1 oz. simple syrup 1 oz. fresh lime juiceCombine ingredients in an ice filled mixing glass. Shake and strain into chilled glass. Garnish with lime wheel.

PRICKLY AGAVE 1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1/2 oz. mango-flavored rum 1 oz. prickly pear puree 1 1/2 oz. fresh sweet and sour mixShake all ingredients with ice. Serve straight up or on the rocks. Garnish with a lemon wheel and mint sprig.

POLSKAPOLITANO 3/4 oz. PATRÓN CITRÓNGE 2 oz. Ultimat Vodka 3/4 oz. lime juice 1 bar spoon raspberry preservesCombine all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into chilled coupe or martini glass. Garnish with lemon twist.

PINEAPPLEMARTINI 1/2 oz. PATRÓN CITRÓNGE 1 1/2 oz. Patrón Silver 1 oz. lime juice 1 oz. pineapple juice dash agave syrup black pepperCombine all ingredients in mixing glass with ice. Mix and double-strain into martini glass. Garnish with pineapple wedge.

PERFECT PATRÓNMARGARITA 1/2 oz. PATRÓN CITRÓNGE 1 12 oz. Patrón Silver 1/4 oz. orange juice juice 1/2 lime sweet and sour mixCombine ingredients in mixing glass with ice. Shake well. Strain and serve in a martini glass. Garnish with lime wheel.

PATRÓN STINGER 1 1/4 oz. PATRÓN CITRÓNGE 1 1/4 oz. Patrón SilverBuild in rocks glass.

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patronspirits.com

Katharine’s Day

First Day of SpringFull Moon



MARCH 2014

BOLIVIAN KISSBite the Lime Wedge followed by a chilled 1½ oz. AGWA shot.

AMAZONBLOODY MARY 2 oz. AGWA 3 drops tabasco sauce tomato juice, to taste 1 lemon, juiced salt, to taste ½ tsp. Worcestershire sauceShake with ice and strain into glass over ice. A wedge of lime may be added.

COCARITA 1 oz. AGWA 1 oz. Tequila 1 oz. fresh lime juice 2 tsp. Agave Syrup Shake all the ingredients over ice and strain into a chilled martini glass. Garnish with a mint sprig.

AGWA BOMB 1 oz. AGWADropped into energy drink.

AGWA FRESCA 2 oz. AGWAOver Ice with lemon wedge and Cucumber slices, topped with soda.

GREEN GOBLIN 1 oz. AGWA splash Midori squeeze of limeShaken over ice.

BOLIVIAN MULE 2 oz. AGWA de BoliviaOver Ice with Ginger Beer and lime wedges.

PIRANHA 2 oz. AGWA de Bolivia Over ice with bitter lemon and lime wedges.

THUNDERBOLT 2 oz. AGWAOver ice with Lemonade and a lime wedge.

LIGHTENING 2 oz. AGWA tonicServed with 3 lime wedges.

COCARANA 2 oz. AGWAAnd bottle of cola mixed over ice with a lemon slice.

BOLIVIAN MOJITOA twist on the favorite replacing the rum with 1 ½ oz. AGWA

8 BALL 1 ½ oz. AGWA 1 oz. Dark Rum lime juice apple juiceShake over ice, strain into martini glass. Layer over pineapple foam, garnish with an apple slice and a pineapple leaf.

RAIN FORESTServed Caipirinha style: Take a whole lime, place in a high ball glass, top with sugar, and muddle. Add ice then 1 ½ oz. AGWA de Bolivia. Shake or Stir.

AGWA LEMON DROP MARTINI 2 oz. AGWA de Bolivia 1 oz. Citron flavored vodka lemon sugarShake all the ingredients over ice and strain into chilled martini glass. Garnish with lime twist.

AGWA KAZI 2 oz. AGWA de Bolivia 1 oz. Roses Lime JuiceShake with ice and strain into a tall martini glass. Then rimmed with lime juice and rolled in lime powder. Twist & float ½ round thin slice of lime on top.

CHAMPAGNE CHARLIE 1 oz. AGWA de Bolivia ½ oz. Gin Elderflower Liqueur citrus juice caster sugar egg white Champagne

BOLIVIANRHAPSODY 2 oz. AGWA ½ oz. fresh lime 1 tsp. raspberry jam 1 tsp. vanilla sugar dash cardamom bitters 1tsp. chocolate syrupMuddle lime, sugar, jam & syrup, top with crushed ice in collins glass. Add Agwa and bitters and stir. Top with crushed ice andgarnish with lime zest.

AGWAMANZANA SMASH 2 oz. AGWA de Bolivia 1 oz. pressed apple juice 6 lime wedges 6 apple wedges (Granny Smith) gomme syrupMuddle (gomme, lime, 3 apple wedges). Add remaining ingredients, Shake, Dirty Pour.

THE GREEN LANTERN 1 oz. AGWA 1 oz. Midori 6 pieces of lime 2 spoons of brown sugar 12-15 mint leaves Top with apple juice. Muddle and stir.

THEGREEN ANGEL 1 oz. AGWA 8 basil leaves ½ oz. Limoncello 1 oz. Martin Miller’s Gin 1 oz. pure apple juice vanilla sugarIn a chilled boston glass place 7 basil leaves. Fill with cubed ice. Drizzle the Limoncello and stir. Strain off limoncello, add other 3 liquids and stir to taste. Rim the martini glass with lime wedge, sprinkle vanilla sugar on outside only. Strain boston contents into glass and serve.

LIQUID ENVY 1 oz. AGWA ½ oz. Midori 1 oz. vodka ½ oz. lime juice 2 oz. pressed apple juice ½ oz. gomme syrup 1 KiwiScoop flesh of 1 kiwi into a boston glass. Add gomme and muddle into a puree, add all liquids and shake with cubed ice. Double strain intoa chilled martini glass. Use ½ a hollowed kiwi as a boat and float in the drink. Add ½ oz. of AGWA to the boat. Garnish with a lime wedge and a skinless wheel.

AGWA KADABRA 1 ½ oz. AGWA de Bolivia 1 lime Squeezed ½ oz. Midori ½ oz. Elderflower Cordial bar spoon cinnamon sugar 6 basil leaves Muddle melon, basil and cinnamon. Add remaining ingredients, shake and double strain.

AGWA SEOUL 2 oz. AGWA 1 oz. vanilla vodka 1 oz. lime juice 1/2 oz. almond syrup 1 spoon lime jamPour all the ingredients in the boston glass and shake hard. Pour the content in a martini glass with a fine strainer and spray orange blossom water around the glass. Orange twist to garnish the drink.

THE PREDATORMuddle some brown sugar with three lime wedges. Add 2 oz. AGWA Add soda to fill and garnish with a lime wedge. Serve in a tall glass.

COCANO 1 oz. AGWA de Bolivia Coca Leaf Liqueur 1 ½ oz. vodka ¾ oz. Lychee Puree ½ oz. fresh grapefruit juice ½ oz. fresh honeydew juice dash grapefruit bittersShake all the ingredients with ice. Double strain into a chilled cocktail glass. Garnish with flamed orange peel.

SAY HELLO TOMY LITTLE FRIEND 1 oz. AGWA de Bolivia 1 oz. Gin ¾ oz. lemon juice ¾ oz. agave dash grapefruit bitters Double strain in collins glass, top with soda and garnish with orange peel.

DUBLIN KISS 1 oz. AGWA 2 oz. Irish Cream LiqueurMix over ice and add a splash of milk.

PURPLE RAINFOREST 1 oz. AGWA 2 oz. cranberry juice splash lemon juiceMix and serve on the rocks.

THE SWAMP THING 1 oz. AGWA de Bolivia 1 oz. Vanilla VodkaFill reminder of glass with pineapple juice. Rim the glass with brown sugar.

PISCO SOUR 2 oz. AGWA de Bolivia ½ oz. Pisco 1 oz. lemon juice simple syrup (lemon is the key in all of these drinks, balances out the lime)

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Our Slim Cocktails Come On Tap

No Tap Available? Slim Lizzy Also Comes In A 8 oz. Can!

Straight UpStraight Up SignatureSignature Premium Premium

WINE BASED 5% ABV

Enjoy Slim Lizzy

NAKED From the Tap or DRESSEDWith Your Favorite Ingredients

SLC_BartenderCalendar_Ad_Nicole_2.indd 1 12/6/13 2:49 PM

LIZZTINI 2 ½ oz. SLIM LIZZY’S COSMO ½ oz. dry vermouthMix, strain into chilled martini glass. No garnish.

LIZZY TEAYLOR 2 oz. SLIM LIZZY’S COSMO 4 oz. Iced teaPour into a tall glass with ice. Garnish with a lemon peel.

DIZZY LIZZY

2 oz. SLIM LIZZY’S MARGARITA ¼ oz. Elderflower Liqueur ¼ oz. Triple Sec ¼ oz. TequilaShake with ice. Pour into a rocks glass. Garnish with an orange and cherry.

LIZZY LITE 2 oz. SLIM LIZZY’S MARGARITA 3 oz. Club sodaServe in a tall glass with ice and a lime.

CUCUMBER CRANBERRY GIMLET 2 oz. SLIM LIZZY’S COSMO 1 oz. Gin ½ oz. Agave Nectar ½ oz. fresh lime juice 2 cucumber slices ½ oz. club sodaMuddle Agave Nectar, lime juice and cucumber slices. Add SLIM LIZZY’S COSMO & gin. Shake and serve on the rocks. Top with club soda, garnish with 3 cucumber slices.

LIZZY’SCOCONUT MARGARITA 2 oz. SLIM LIZZY’S MARGARITA ½ oz. Coco Lopez Real cream of coconut 2 oz. orange juiceBlend with crushed ice. Serve in a margarita glass. Garnish with orange.

SLIM SHADY 2 oz. SLIM LIZZY’S COSMO 3 oz. colaServe in a tall glass with a slice of lime.

FIZZY LIZZY 2 oz. SLIM LIZZY’S MARGARITA 3 oz. champagneServe in a champagne glass. Garnish with a cherry.

LIZZY CHI CHI 2 oz. SLIM LIZZY’S COSMO 1 oz. Pineapple Juice 1 oz. Coco Lopez Real cream of coconutBlend with crushed ice. Garnish with a cherry.

LIZZY’S BAY BREEZE 2 oz. SLIM LIZZY’S COSMO 1 oz. pineapple juice 1 oz. cranberryServe on the rocks, garnishwith a lime.

SLIM SUMMER 2 oz. SLIM LIZZY’S MARGARITA 1 oz. cranberry juice 1 oz. grapefruit juiceShake with ice. Serve in a margarita glass.

WATERMELON LIMEADE 2 oz. SLIM LIZZY’S MARGARITA 1 oz. Silver Tequila ½ oz. Agave Nectar 2 lime wedges squeeze & discard 3 watermelon cubesMuddle Agave Nectar, watermelon & lime wedge. Add SLIM LIZZY’S MARGARITA & Silver Tequila. Shake and strain over ice into a highball glass. Garnish with a watermelon wedge and fresh lime wheel.

STRAWBERRYGINGER 1 oz. SLIM LIZZY’S MARGARITA 1 oz. fresh strawberries 1 oz. sweet and sour mix 1 oz. Ginger liqueur 2 Strawberries (hulled & sliced)Shake ingredients andstrain over ice into a highball glass. Garnish with strawberries and candied ginger.

LIZZY’S ARNOLD 2 oz. SLIM LIZZY’S COSMO 1 ½ oz. Lemonade 1 ½ oz. unsweetened iced teaServe in a tall glass with ice. Garnish with a lemon.

LIZZY’S CAPE 2 oz. SLIM LIZZY MARGARITA 3 oz. cranberry juiceServe in a tall glass with ice, lime wedge garnish.

BLUE LIZZY 3 oz. SLIM LIZZY’S MARGARITA ½ oz. Blue CuracaoShake with ice. Serve in a chilled martini glass.

RED HOT LIZZY 3 oz. SLIM LIZZY’S COSMO ¼ oz. TabascoServe as a shot.

JUST 45 2 oz. SLIM LIZZY’S MARGARITAServe over ice in a rocks glass. Just 45 Calories!

BLACK CHERRY SPRITZER 3 oz. SLIM LIZZY’S MARGARITA ½ oz. Black Cherry juice ½ oz. Agave Nectar 1 oz. Club Soda 2 lime wedges 3 black cherriesMuddle Agave nectar, cherries & lime wedge. Add SLIM LIZZY MARGARITA & black cherry juice, shake and strain over ice into a highball glass. Top with Club Soda. Garnish with lime wheel & black cherries.

VERY BERRYCOOLER 3 oz. SLIM LIZZY’S COSMO ½ oz. Fresh lemon juice ½ oz. Agave Nectar 1 orange wedge, squeeze & drop 2 fresh raspberries 2 fresh blackberries 2 fresh blueberriesMuddle all berries and Agave Nectar. Shake remaining ingredients with muddled berries, serve in a highball with ice. Garnish with lemon twist.

SLIM LIZZY COOLER 2 oz. SLIM LIZZY’S COSMO 3 oz. Iced coffeeServe in a tall glass.

LIZZARD 1 oz. SLIM LIZZY’S COSMO 1 oz. MidoriServe as a shot.

CRAN-APPLE COSMO 3 oz. SLIM LIZZY’S COSMO 1 oz. Apple juice ½ oz. Cranberry juice 1 lime wedge squeezed & discardShake ingredients with ice and strain into a Martini glass. Lime twist for garnish.

SLIM LIZZY’S SLAMMER 1 oz. SLIM LIZZY’S COSMO 1 oz. Sprite Serve as a shot.

SLIM LIZZY CALIFORNIA COCKTAIL 2 oz. SLIM LIZZY’S COSMO 1 oz. orange juice 1 oz. cranberry juiceServe in a tall glass.

SPAREFRESHER 2 oz. SLIM LIZZY’S MARGARITA 1 oz. Sparkling wine ½ oz. Agave Nectar 8 mint leaves 3 cucumbers (seeded & cubed)Muddle Cucumber, Mint leaves and Agave Nectar, add SLIM LIZZY’S MARGARITA, shake and strain over ice into a highball. Top with Sparkling wine, garnish with cucumber slice and Mint sprig.

BLUEBERRRYCOSMO 3 oz. SLIM LIZZY’S COSMO 1 oz. Sparkling Wine 1 orange wedge 2 fresh blueberriesMuddle orange wedge and blueberries, add SLIM LIZZY’S COSMO, shake with ice and strain into a martini glass. Top with sparking wine and garnish with lime twist.

FRISKY MARTY 2 oz. SLIM LIZZY’S MARGARITA 3 oz. tonic ½ limeServe in a tall glass with lime garnish.

SLIM LIZZY GIDDY COCKTAIL 2 oz. SLIM LIZZY’S COSMO 1 tsp. honeyMix & serve on the rocks.

OPEN DOOR 2 oz. SLIM LIZZY’S COSMO 1 oz. vodkaMix & serve on the rocks.

Full Moon Howard’s Day

Debbie’s Day

Jimmy’s Day

Easter Sunday


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JALAPENO SUNRISE 1 part AGAVE LOCO PEPPER CURED TEQUILA 2 parts Orange Juice 2 parts Strawberry Margarita or Daiquiri MixMix OJ and Tequila and drizzle strawberry mix over top.

JALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Daiquiri Mix 1/2 cup iceMix tequila and margarita mix, blend with ice.

STRAWBERRYJALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Strawberry Daiquiri Mix 1/2 cup iceMix tequila and strawberry mix, blend with ice. Garnish with fresh strawberry.

CHILE-MANGO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts mango margarita mix 1/2 cup iceMix tequila and mango mix, blend with ice.

THAI COLADA1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. piña colada mix 1/2 oz. Midori Melon Liqueur 1/2 cup iceBlend until smooth.

AGAVE MARIA-WORLD'S BEST BLOODY MARY1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 1/2 oz. bloody mary mix Dash Worcestershire sauce Dash A-1 Sauce 3 Shakes celery saltCombine over ice and stir with dill pickle soaked in AGAVE LOCO.

TEQUILA POLLOLOCO (A Marinade) 5 Tbs. AGAVE LOCO PEPPER CURED TEQUILA 1/4 cup vegetable oil 3 Tbs. fresh lime juice 1 1/2 Tsp. grated lime peel 1/2 Tsp. coarse saltMix all ingredients in a small bowl. Let stand for 15 min. (can be prepared 1 day ahead). Cover and refrigerate.

SPICYSHRIMP MARIA 1 1/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1/2 tsp. shrimp brine 1/2 fresh lime 1 shrimpBuild over ice in a Collins glass, rim glass with lime and squeeze into cocktail, skewer shrimp and hang over rim.

SPICY BACONBLOODY MARIA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1 strip crisp bacon Combine AGAVE LOCO and bloody mary mix in tall glass, garnish with bacon strip.

CILANTRO MOJITO 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrupIn bottom of glass muddle lime, and cilantro. Splash of pineapple juice and club soda.

GUACAMOLE LOCO(For adults only) 1 tbs. AGAVE LOCO PEPPER CURED TEQUILA 1 cup any guacamole you prefer.

PEPPER CUCUMBER MARGARITA1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 cucumber peeled, seeded, and diced 1 1/2 oz. lime juice (key lime) 1 oz. simple syrup or agave nectar 1 oz. sweet and sourBlend with ice, serve in Margarita glass with cucumber slice garnish.

SANGRIA LOCO 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. orange juice 2 oz. tomato juice 1 oz. fresh lime juice 1 tsp. grenadineShake with ice, and pour. This is better than premixed sangria because there is no vinegar taste from the hot sauce in the recipe.

TORITO(The Little Bull) 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangria mix Dash Worcestershire sauceShake with ice and pour into a shot glass, garnish with Serrano pepper.

LOCO LIMON 2 oz. AGAVE LOCO PEPPER CURED TEQUILARim edge of drinking glass all the way around with a slice of lime. Your choice with or with out ice.

CRAZY KRAUT(Jager Loco) 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. JagermeisterShake with ice and pour into a shot glass.

JALAPENO POPPER 2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Sprite or 7 up Squeeze lime juice Shake in shaker with ice, strain into shot glass. Before drinking, place coaster over shot and tap on bar top to activate combination.

LOCO ONO 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Kirin or Sapporo beer Shoot the Agave Loco, chase with your favorite Japanese beer. Listen to music by John Lennon!

STRAWBERRY JALAPENO SUNRISE 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 cup frozen strawberries 1/8 tsp. sugar 3 oz. orange juice Juice 1/2 limeMix all ingredients except for OJ in blender. Pour OJ into glass over ice. Then pour strawberry mix over OJ. Do not stir.

SALT & PEPPER MARTINI 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. VermouthCombine ingredients in mixing glass over ice.Stir and strain into salt rimmed martini glass.

WATERMELON MARGARITA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks 1/2 cup iceAdd all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture. Garnish with lime wedge.

3 ALARM LOCO 4 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Raspberry LiqueurFill high ball glass to the rim with ice cubes. Pour all ingredients over ice. Garnish with raspberries.

CHOCOLATE LOCO MARTINI 1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part Chocolate Liqueur pinch of chopped chiliShake all ingredients with ice and strain into a well-chilled cocktail. Garnish with jalapeno pepper.

BLACK LOCO 1 part AGAVE LOCO PEPPER CURED TEQUILA Cola 2 Wedges LemonFill a chilled high ball glass with ice. Add AGAVE LOCO. Top with cola. Garnish with lemon.

LOCO DRAGON 3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes Hot sauceFill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

AGAVE LEAF 1 1/4 part AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadineFill a mixing glass with ice. Add all ingredients. Stir and strain into a chilled cocktail glass.

STRAWBERRYBASIL LOCO 1 part AGAVE LOCO PEPPER CURED TEQUILA 5 leaves Basil 1 Whole Strawberry 1 mint leafMuddle all ingredients in a shaker. Fill with ice cubes. Shake and strain into a chilled cocktail glass filled with crushed ice. Garnish with mint leaf.

LOCO RUSSIAN 1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur milk Fill a chilled high ball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.

MAY BE LOCO 2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamicoFill a shaker with ice. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice.

TEMPTATIONMARTINI 1 1/2 parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 leaf basil 2 tsp. sugar, superfine 2 piece Chilean hot pepperAdd basil, sugar, and lemonjuice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake, and strain into a cocktail glass. Garnish with Chilean hot peppers.

LOCO DOG 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Grapefruit juiceBuild in a salt rimmed highball glass and fill with grapefruit juice.

Full MoonMother’s Day Armed Forces Day

Memorial Day


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MAY 2014agaveloco.com


22BAR_SU13 BLENDING SPREAD.indd 3 7/31/13 5:40 PM

MIMOSA LOPEZ 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 3 oz. ChampagneMix until smooth. Serve over ice.

CACTUS COLADA* 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1¼ oz. tequila ¾ oz. melon-flavored liqueur 1 oz. orange juice 1 oz. pineapple juice ½ oz. grenadine 2 cups iceBlend for 60 seconds, garnish with pineapple.Courtesy of Bennigan’s Restaurants, Inc.

CHOC-CO-BANANA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. half & half 1 oz. chocolate syrup 1 oz. coffee-flavored liqueur ½ oz. crème de cacao ½ oz. crème de banana ½ banana 4 oz. iceMix in blender until smooth.

TROPICAL SMOOTHIE 1-15 oz. can COCO LOPEZ®

REAL CREAM OF COCONUT ¾ cup pineapple juice, chilled ½ cup fresh or frozen unsweetened strawberries 1 small banana,sliced ¼ cup light rum ¼ cup lime juice ¼ cup sugar 1 cup ice cubesIn blender combine all ingredients except ice; blend until smooth. Garnish as desired, Serve immediately. Refrigerate leftovers. Makes about 2 ¾ cups.

COCONUT DAIQUIRI 1 ½ oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ½ oz. of rum ½ oz. lime juice 1 cup iceMix in blender until smooth.

COCOMOTION 4 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. lime juice 1 ½ oz. dark rum 1 ½ cup iceMix in blender until smooth.

BALI DREAM 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. white rum ½ oz. dark rum ½ oz. crème de banana 1 oz. orange juice splash grenadineStir ingredients in highball glass over ice. Garnish with orange slice and cherry.

COCO JAVA 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. coffee liqueurServe in rocks glass over ice.

COCO LOCO(CRAZY COCONUT) 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ½ oz. tequila 3 oz. pineapple juiceServe in highball glass over ice, garnish with pineapple spear and cherry.

MALIBU SPOON 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT ½ oz. Crème de banana ½ oz. Curacao 2 oz. pineapple juice ½ oz. Malibu Coconut Rum 2 -3 CherriesBlend and serve in a hurricane glass.

GODIVA ALMOND JOY 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT ½ oz. Frangelico 1 ¾ oz. Godiva LiqueurMix all ingredients in blender with ice, serve in a high ball glass.

LATIN LOVE 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. banana rum 1 oz. cream 1 oz. coconut rum 3 oz. pineapple juice 1 oz. raspberry juice 1 scoop of iceCombine ingredients in blender & blend. Dip hurricane glass in coconut shavings, Pour and serve.

FROZENDESSERTCOCKTAIL 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. Irish cream 1 oz. banana liqueur ½ cup iceIn a blender, combine ingredients, blend until smooth. Serve in martini glass. Drizzle with chocolate syrup.

COCONUT MARGARITA 16 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 8 oz. lime juice 8 oz. tequila 4 oz. triple sec 1 cup iceCombine ingredients into blender & serve in margarita glass.

HAWAIIANSUNSHINE 3½ oz. COCO LOPEZ®

REAL CREAM OF COCONUT ¾ oz. frozen lemonade ¼ oz. pineapple juice 1 ½ oz. citrus vodkaCombine ingredients in blender with ice. Blend until smooth. Serve in hurricane glass, garnish with wedge of pineapple.

BLUE LAGOON 3/4 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. pineapple juice 1 ½ oz. pineapple vodka ¾ oz. blue curacaoBlend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.

LAVENDER BOUQUET 1 ½ oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ½ oz. white rum 1 oz. lavender liqueur 1 oz. creamCombine ingredients in blender. Garnish with lavender blossoms.

FRUIT BASKET 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. banana rum 3 oz. pineapple juice 1 oz. lime juiceCombine all ingredients with ice. Serve in hurricane glass. Garnish with coconut shavings.

HIGH CLIMBER 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 ½ oz. gin ½ oz. lemon juiceBlend with ice until smooth. Strain into chilled cocktail glass. Garnish with lemon peel.

SPICED COCONUT BROWNIE* ¾ oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1½ oz. Spiced Rum 1 package instant hot cocoa mix Whipped creamRinse glass mug with hot water to preheat. Prepare instant hot cocoa mix according to package directions. Add Coco Lopez ® Cream of Coconut and Spiced Rum; stir well. Top with whipped cream. Applebee’s Neighborhood Grill & Bar, Kansas City, MO

PIÑA COLADA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. pineapple juice 1½ oz. Cruzan Estate®

Light Rum 1 cup of iceMix in blender until smooth

GREEN WITH ENVY 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. Midori 1 oz. white rum 2 oz. pineapple juiceBlend ingredients with ice. Serve in hurricane glass. Garnish with melon slice.

BLUEBERRY BLAST 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ¼ oz. vodka 2 oz. blueberries crushed iceBlend until smooth. Serve in hurricane glass. Top with whipped cream, garnish with blueberries.

APPLE PIE COLADA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. apple juice ½ oz. apple schnapps ¾ oz. spiced rumBlend with ice until smooth. Top with sprinkle of cinnamon.

BUSHWACKER 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. half and half 1 oz. Kahlua ½ oz. dark crème de cacao ½ oz. rumBlend with 1 cup of ice until smooth, serve in hurricane glass.

CREAM A LA COLADA 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ¼ oz. spiced rum 3 oz. pineapple juiceBlend liquids with ½ cup crushed ice. Garnish with Pineapple spear.

CHERRY CHI – CHI ¾ oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 ¾ oz. cherry vodka ½ oz. pineapple juice ¼ oz. heavy cream or milkBlend with ice, serve in hurricane glass.

COCO LOPEZ SHAKE 2 ½ oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 scoop vanilla ice creamBlend with 1 cup of ice until smooth. Add rum for fun!

COCO BERRY PIE 4 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 3 oz. blueberry schnapps 2 oz. half & half or heavy creamBlend liquids with crushed ice until smooth. Pour into Collins glass, garnish with Blueberry.

ORANGE SORBET LOPEZ 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. orange juice 1 scoop orange sherbet Blend with one cup ice until smooth.

Ryan's Day

First day of Summer

Billy's Day

Fathers’ Day

Flag DayLeRoy’s Day Full Moon


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JUNE 2014cocolopez.com


.

The enlightened ultra-premium dark rum.

Buy a stranger a good drink and they will be a stranger no longer.

~Hoti~

pyratrum.com

Be enlightened. Drink responsibly. © 2013 Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.

@PyratRum

JOB#: 130138G CLIENT: Patrón Domestic DESC: P4/C BLEED PUB: BARTENDER MAGAZINE AD: Gross, Avery CW: Hampel, Larry AE: van Ackere, GerlandPROD: Santi, Dave OPER: Groff, Sarah PROOF: 1 TRIM: 8.25” W X 10.875” H BLEED: 8.5” W X 11.125” H LIVE: 7.75” W X 10.375” H LINE SCREEN: 133SCALE: 100% CREATIVE: PYRAT FILE NAME: 130138G_YPAT_8.25x10.875_PYRAT.inddIMAGES: twitter-bird-dark-bgs.eps, 130093A_YPAT_8.25x10.75_PYRAT.tifDATE: 10/23/13 - 11:53 AMFONTS: Avenir LT Std 65 Medium, Helvetica Regular, Dalliance OT Regular, Dalliance OT RomanCOLORS: C=30 M=40 Y=70 K=45, Black, C=30 M=35 Y=70 K=10NOTES:

B:11.125 inB:8.5 in

T:10.875 inT:8.25 in

S:10.375 inS:7.75 in

PYRAT CHAI PUNCH 1 1/2 oz. PYRAT XO RESERVE RUM 1/2 oz. Patrón Citrónge 1 oz. Orange juice 1 oz. fresh sweet and sour 3 oz. Chai teaShake and strain over ice. Garnish with orange twist & mint sprig.

BETWEEN THE SHEETS 1/2 oz. PYRAT XO RESERVE RUM 1/4 oz. Patrón Citrónge 1/2 oz. Cognac VSOP 1 oz. sweet & sour mixShake and serve straight up in a glass with a sugar – coated rim. Garnishwith a lemon twist.

PYRAT SWIZZLE 2 oz. PYRAT XO RESERVE RUM 1/2 oz. Apry liqueur 1 oz. simple syrup Juice of one lime 2 dash Angtostura bittersPour into a 14 oz. goblet 3/4 full with crushed ice. Put a swizzle between the palms of your hands and swizzle,adding crushed ice until the drink is frothing and the outside of the glass frosts.

CARIBBEAN DATE 1/2 oz. PYRAT XO RESERVE RUM 1 oz. Tangerine puree 1 oz. Thai coconut milk Cinnamon & demerara Sugar to rim glassShake. Garnish with a mint sprig.

ESPUMANTEMOJITO 1 1/2 oz. PYRAT XO RESERVE RUM 3/4 oz. Lime juice 1 oz. simple syrup 6 Mint leaves 2 dashes Angostura Bitters 2 oz. ChampagneMuddle mint, lime juice & simple syrup. Add PYRAT & bitters, shake over ice.Strain into cocktail glass, top with chilled champagne.

SHOT OF CASK PYRAT CASK 1623 is a connoisseur's rum.For maximum enjoyment, savor in a snifter.

FUNKY PYRAT 1 1/2 oz. PYRAT XO RESERVE RUM 4 oz. Apricot Brandy 2 oz. sweet & sour mix dash Herbsaint splash GrenadineShake and strain over ice. Garnish with orange twist & fresh mint sprig.

HAWAIIAN PLANTATIONCOBBLER 1 1/2 oz. PYRAT XO RESERVE RUM 1/2 oz. Patrón Citrónge 1 1/2 oz. sweet & sour mix 1/2 oz. simple syrup 1/2 slice of peeled pineapple Ginger ale Shake first fiveingredients. Fill ginger ale to top & pour into a glass over ice. Garnish with mint sprig & crystallized ginger.

PYRAT HOT TODDIE 1 1/2 oz. PYRAT XO RESERVE RUM Hot Water Lemon & Honey Garnish to taste.

PYRAT'S STORM 2 oz. PYRAT XO RESERVE RUM 2 oz. Ginger Beer 1/2 oz. Fresh Lime JuiceBuild ingredients over ice in tall glass. Stir, Garnish with lime.

PYRAT CIDER 2 oz. PYRAT XO RESERVE RUM 4 oz. Apple Cider Nutmeg Dried apple slices for garnishAdd PYRAT and cider to a tall glass with ice. Dust top with Nutmeg, garnish withdried apple slices.

PYRAT'SARNOLD PALMER 2 oz. PYRAT XO RESERVE RUM 2 oz. Fresh Lemonade 2 oz. Unsweetened Iced TeaBuild Ingredients over ice in tall glass. Stir.

PYRAT ON THE ROCKS 1 1/2 oz. PYRAT XO RESERVE Ice CubesPour PYRAT XO RESERVE into an ice-filled glass.

PYRATCHAMPAGNE TIKI 1 oz. PYRAT XO RESERVE 1 oz. banana rum 1 oz. fresh strawberry coulis Juice of 1/2 lime ChampagneShake all ingredients (except champagne) together. Strain into a glass. Top off with champagne.

CARIBBEAN TWIST 1 1/2 oz. PYRAT XO RESERVE 1/2 oz. Patrón Citrónge 1 oz. Orange juice 1 oz. Pineapple juiceServe in a tall glass on the rocks with an orange slice.

PYRAT PARADISE FOUND1 ½ parts PYRAT XO RUM 1 part coconut water ¾ part honey syrup ½ part lime juice ½ part pineapple juiceAdd ice and shake. Strain into a chilled martini glass, & garnish with a lime peel. created by Chicago’s Benjamin Newby

PYRAT SUNRISE 1 oz. PYRAT XO RESERVE 1 1/4 oz. Patrón Citrónge Fresh blood orange juice Juice of one lime Crushed IceFill a glass with crushed ice, then pour PYRAT XO RESERVE, Patrón Citrónge, & fresh lime juice. Top off with fresh blood orange juice.

PYRAT XOHOUSTON ZEPHYR 1 ½ parts PYRAT XO RUM 1 part apricot brandy ¾ part nectarine puree ¾ part fresh lime juiceIn a shaker, add all ingredients. Strain and pour into a rocks glass. Garnish with a nectarine slice. created by Houston’s Andres Chapa

ENLIGHTENEDOLD FASHION 1 ½ parts PYRAT XO RUM 1 ½ parts apple juice ½ part ginger liqueur 1 part fresh gingerIn a mixing glass muddle fresh ginger, lemon slice, cherry, & bitters with ginger liqueur. Add PYRAT XO RUM and apple juice. Shake and serve with ice in a rocks glass. created by Philly’s Iris Kampbell

PYRAT XORUM DAISY 1 ½ parts PYRAT XORUM ¾ part lemon juice ½ part pomegranate syrup 1 cilantro stemCombine ingredients and serve in a Collins glass. created by Denver’s Ken Kodys

PYRAT SANGRIA 8 oz. PYRAT XO RESERVE 8 oz. Patrón Citrónge 6 oz. each freshly squeezed orange and lemon juice 6 oz. simple syrup 2 cinnamon sticks 2 750 ml of Spanish red wine (Rioja) Lemon-lime soda Sliced apples, strawberries, lemons, and oranges Place ingredients (excluding soda & fruit) into a large glass container, cover, and refrigerate overnight. Pour into ice-filled pitcher, 2/3 full. Add fresh fruit & top with lemon lime soda. Stir gently to mix. Serve in 6 ice-filled wine glasses.

PYRATSUMMER TEA 1 oz. PYRAT XO RESERVE 1/2 oz. Patrón Citrónge 2 oz. sweet & sour mix 1 lemon squeezed Splash of ColaCombine ingredients in mixing tin with ice. Shake vigorously. Strain into glass with ice. Garnish with lemon peel.

FRESH-FRUITINFUSED DAIQUIRI 2 parts fresh fruit infused* PYRAT XO RUM 1 lime, freshly juiced 1 heaping tsp. powdered sugar In an ice-filled mixing glass, add all ingredients. Shake, strain, and serve.*to create infused PYRAT, combine PYRAT, blackberries, blueberries, cherries, pineapple and strawberries in a jar. Let chill 4-6 days. Strain fruit, pour in bottle for up to 2 weeks.

PYRAT TROPITINI 1 1/4 oz. PYRAT XO RESERVE 3 lime squeezes, then discard 1/2 oz. simple syrup 1/2 oz. Pina Colada mix 2 mint leavesCombine ingredients in mixing tin with ice. Shake vigorously. Strain into Martini glass.

XO RESERVE COCKTAIL 3/4 oz. PYRAT XO RESERVE 3/4 oz. Patrón Citrónge 3 lime squeezes, then discard 1/2 oz. simple syrupCombine ingredients in mixing tin with ice. Shake vigorously. Strain into Martini glass.

SEVEN SEASELIXER 1 3/4 oz. PYRAT RUM 3 slices lemon 1 slice lime 4 mint leaves 2 basil leaves 2 oz. strawberry puree 2 dashes bitters Apple juiceMuddle all ingredients except PYRAT & apple juice. Add rum, then ice. Shake & strain over new ice. Top with apple juice.Fred from Rick's Bar

SWEET HOME 2 oz. PYRAT RUM 4 oz. Fresh Lemonade 4 oz. Sweet teaMix & serve in a tall glass on the rocks.

PYRAT PASSION 2 oz. PYRAT XO RESERVE 3/4 oz. peach puree 7 – UP Dash of grenadine Lime wedgeCombine all ingredients into a bucket glass filled with ice. Garnish with a lime wedge.

PYRAT XO REFRESHER 2 oz. PYRAT XO RESERVE Tonic Lime WedgePour over rocks into a bucket glass. Garnish with a squeezed lime.

CARIBBEAN CRUSH 1 1/2 oz. PYRAT XO RESERVE RUM 1/2 oz. Irish Cream liqueur 3 oz. Coconut milk 1/3 Banana 1 Scoop of iceBlend ingredients. Garnish with whipped cream & shredded coconut.

WATERMELON PUNCH 2 oz. PYRAT XO RESERVE 4 oz. Pineapple juice 2 oz. Orange juice 4 Watermelon slicesMuddle Watermelon slices, add ice, then remaining ingredients. Shake and serve on the rocks.

Full MoonHymie’s Day

Jake’s Day

Zack’s DayR & J’s Day

Independence Day


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JULY 2014pyratrum.com


PEREFECT TENMARTINI1 1/4 oz. Splash TANQUERAY No.TEN® GIN In shaker, pile rocks & shake. Switch up to chilled martini glass. Twist grapefruit round top & drop.

FRENCH 751 1/4 oz. TANQUERAY® LONDON DRY GIN 1/2 oz. simple syrup 1/2 oz. lemon juice top with champagneShake and strain into a coupe or champagne glass and top with champagne.

BASIL SMASH1 1/2 oz. TANQUERAY® LONDON DRY GIN 3/4 oz. lemon juice 3/4 oz. simple syrup 12 large basil leavesShake very hard, strain into cubed ice filled rocks glass. Garnish with nice looking basil sprig.

TANQUERAY & TONIC 1 1/4 oz. TANQUERAY® LONDON DRY GIN 3 oz. TonicAdd ice 2/3 up glass. Splash TANQUERAY® LONDON DRY GIN. Throw in tonic and swipe lime round rim & dunk. What a pair!

TANQUERAY GIN & JUICE 1 1/4 oz. TANQUERAY® LONDON DRY GIN 2 oz. fresh orange and pineapple juiceSplash TANQUERAY® LONDON DRY GIN in shaker, add fresh orange and pineapple juice. Fill with ice, shake and strain. Squeeze some lime and dunk.

TANQUERAY ON THE ROCKS 1 1/4 oz. TANQUERAY® LONDON DRY GINSip slow & let the ice spin.Stack rocks to the rim.Drop TANQUERAY® LONDON DRY GIN. Wring a lime wedge. Swirl till the juniper jumps.

AVIATION 1 oz. TANQUERAY No.TEN® GIN 1/4 oz. Maraschino Liqueur 1/4 oz. Lemon Juice dash Crème de violet Pour each ingredient into a mixing glass. Shake with ice in a Boston shaker.Strain into a pre-chilled cocktail glass. Garnish with a lemon peel.

TANQUERAYBRAMBLE 1/4 oz. TANQUERAY® LONDON DRY GIN 3/4 oz. lemon juice 3/4 oz. simple syrup 1/4 oz. Crème de MureBuilt all except Mure into crushed ice filled rocks glass. Drizzle Mure around inner rim. Garnish with lemon wedge and blackberry.

TEN FRESH 1 1/4 oz. TANQUERAY No.TEN® GIN 1/2 oz. lime juice 1/2 oz. agave nectarIn a shaker, combine TANQUERAY No. TEN® GIN with lime juice and agave nectar. Fill with ice and shake vigorously. Strain into a pre-chilled martini glass. Garnish with lime wedges.

FITTY FITTY 1 oz. TANQUERAY No.TEN® GIN 1 oz. Vermouth 1 Dash Angostura Orange BittersStir until very cold and strain into chilled cocktail glass. Garnish with a lemon twist.

THE LONDON DRY 1 1/4 oz. TANQUERAY® LONDON DRY GIN 2-4 dashes vermouthPour vermouth over ice in a mixing glass. Strain the vermouth from the ice. Pour Tanqueray® London Dry Gin over the ice and stir, strain into a chilled martini glass and garnish with an olive.

SOUTHSIDE1 1/4 oz. TANQUERAY® LONDON DRY GIN 1/2 oz. lime juice 1/2 oz. simple syrup 2 sprigs of mint sodaMuddle one mint sprig with lime & simple syrup. Add Tanqueray, shake well. Pour in glass over crushed ice and stir until the outside of the glass frosts. Top with soda and garnish with sprig of mint.

TOM NICHOL 1 1/4 oz. TANQUERAY No.TEN® GIN 1/4 oz. fresh grapefruit juice 1/4 oz. fresh orange juice 1/4 oz. fresh lime juice 1/4 oz. fresh lemon juice 1/2 oz. chamomile simple syrup In a shaker filled with ice,add all juices, syrup and theTANQUERAY No. TEN® GIN. Shake vigorously and strain into a pre-chilled martini glass.

GIMLET 1 1/4 oz. TANQUERAY® LONDON DRY GIN 1/2 oz. lime cordialStack a shaker with rocks. Pour TANQUERAY® LONDON DRY GIN. Add the lime cordial. Shake it till cold. Grab a chilled cocktail glass or tumbler with rocks. Fine strain, twist, squeeze and dunk with lime.

CUCUMBER GIMLET1 1/4 oz. TANQUERAY® LONDON DRY GIN 1 oz. tonic water 3/4 oz. simple syrup 3/4 oz. lime juice 3 slices cucumber 1 slice cucumber peelPlace cucumber slices at the bottom of a Collins glass. Add TANQUERAY® LONDON DRY GIN, simple syrup and lime juice. Add ice and top with tonic. Garnish with a cucumber peel.

MAJOR BAILEY1 1/2 oz. TANQUERAY® LONDON DRY GIN 3/4 oz. lemon juice 3/4 oz. simple syrup 8 mint leavesShake and strain into crushed ice filled tumbler. Garnish with mint sprig and short straws.

MARTINEZ 1 1/4 oz. TANQUERAY® LONDON DRY GIN 1/4 oz. Italian vermouth 2 dashes Maraschino 1 dash Angostura BittersStir and strain into a chilled cocktail glass. Garnish with a thin lemon twist.

TEN BRONX 3/4 oz. Tanqueray

No.TEN® Gin 1 dash Angostura Bitters 1 dash Orange Bitters 1/4 oz. Dry Vermouth 1/4 oz. Sweet Vermouth 1/2 oz. tangerine juiceShake and strain into a martini glass. Garnish with an orange peel.

TOM COLLINS 1 1/4 oz. TANQUERAY® LONDON DRY GIN 1 oz. lemon or lime juice 1 tsp. sweet & sour mix 1 splash club sodaIn a shaker half filled with ice, add TANQUERAY® LONDON DRY, lemon or lime juice and sweet & sour mix. Shake well. Strain into Collins glass filled with ice.

WHITE LADY 1/4 oz. TANQUERAY® LONDON DRY GIN 3/4 oz. fresh lemon juice 3/4 oz. simple syrupShake hard and fine strain into chilled cocktail glass.(Egg white optional). If using egg white, dry shake all, fine strain into chilled cocktail glass.

REDSNAPPER 1 1/4 oz. TANQUERAY® LONDON DRY GIN 2 dashes Worcestershire sauce dash hot pepper sauce 4 dashes red pepper sauce pinch salt, black & white pepper squeeze half fresh lemon 2 1/2 oz. tomato juice Combine all ingredients in a mixing glass, roll to mix. Strain into a collins glass. Garnish with a lemon wheel and celery stalk.

IMPROVEDBRONX 3/4 oz. TANQUERAY No.TEN® GIN 1 dash Angostura bitters 1 dash orange bitters 1/4 oz. dry vermouth 1/4 oz. sweet vermouth 1/2 oz. fresh tangerine juiceIn a shaker, combine all ingredients with ice , and strain into a pre-chilled martini glass. Garnish with an orange peel.

GREYHOUND 1 1/4 oz. TANQUERAY® LONDON DRY GIN 3 oz. Pink Grapefruit juice 1 small pinch saltShake and fine strain into a cocktail glass or highball. Garnish with grapefruit zest.

TANQUERAY AND GINGER 1 1/4 oz. TANQUERAY® LONDON DRY GIN 1 splash ginger ale 1 lime wedgeIn a highball glass with ice, add TANQUERAY® LONDON DRY GIN and ginger ale. Garnish with a lime wedge.

RANGPUR CRAN 1 oz. TANQUERAY RANGPUR® GIN 3 oz. Cranberry Juice 1 wedge Lime Add cranberry juice to RANGPUR® GIN and stir. Serve over ice and garnish with a lime wedge.

GIN MADRAS 1 1/4 oz. TANQUERAY® LONDON DRY GIN 2 oz. cranberry juice 2 oz. orange juice 1 orange sliceIn a shaker half filled with ice add TANQUERAY® LONDON DRY GIN , cranberry juice and orange juice. Shake well and strain into highball glass filled with ice. Garnish with an orange slice.

SPARKLING BEES KNEES 1 oz. TANQUERAY® LONDON DRY GIN 1 oz. champagne 1/2 oz. Lemon Juice 3/4 oz. honey Build in a flute. Stir honey until incorporated. Top with champagne and add lemon peel garnish.

THECLOVER CLUB 1 1/2 oz. TANQUERAY® LONDON DRY GIN 1/2 oz. fresh lemon juice 2 tsp. raspberry syrup 1 egg white ice cubesCombine first four ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled glass.

TANQUERAY SUMMER FIZZ1 1/4 oz. TANQUERAY® LONDON DRY GIN 1/2 oz. simple syrup Fresh lemon 8 fresh raspberriesFill in a Hi ball glass with cubed ice. Squeeze half a lemon into a shaker, add fresh raspberries. Pour the TANQUERAY® LONDON DRY GIN, add sugar syrup. Add ice then shake hard to break up the raspberries. Strain and top with newly opened soda, garnish with lemon wedge and a few raspberries.

NEGRONI 1 oz. TANQUERAY No.TEN® GIN 3/4 oz. Campari 3/4 oz. Italian sweet vermouthCombine all ingredients over ice in a rocks glass and stir. Garnish with a grapefruit peel.

TANQUERAY RICKEY1 1/4 oz. TANQUERAY® LONDON DRY GIN 1 oz. lime juice 5 oz. soda waterBuilt in a highball glass, stir, top with soda water. Drag to mix and garnish with a lime wedge.

Full Moon


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AUGUST 2014tanqueray.com

©2013 Imported by Charles Tanqueray & Co., Norwalk, CT. • Please Drink Responsibly SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

8.25”

10.875”

t r u t h i n v o d k a.c o m

EVERY GREAT BAR STORY BEGINS WITH A SPLASH OF

TRUTH.

Please Enjoy Sobieski Responsibly. SOBIESKI® VODKA, 40% ALC./VOL. (80 PROOF). PRODUCT OF POLAND. ©2013 IMPORTED BY IMPERIAL BRANDS, INC., PALM BEACH GARDENS, FL

DATE: November 13, 2013 6:50 AM

CLIENT: Imperial Brands / Sobieski Vodka

PUBLICATION: Bartender

ISSUE:

BLEED: 8.5” x 11.125”

TRIM: 8.25" x 10.875"

LIVE: 7.25” x 9.875

FILENAME: sbsk-2204_bartender_calendar_M2

FONTS: Manson Alt Regular, Manson Regular, Interstate Light,

Akzidenz Grotesk BE

IMAGES: cz_czysta sobieski_bottle_750mL_reflection.psd

COLORS: 4C CMYK

ART DIRECTOR: Marty Weiss

DESIGNER:

PRODUCTION MANAGER: Jeff Greenberg

APPROVALS

Art Director

Designer

Account Manager

Production Manager

Proofreader

Client

INITIAL / DATE COMMENTS

LEMONMERINGUE TINI 2 oz. SOBIESKI LEMON MERINGUE 1 oz. lemonadeShake ingredients with ice. Serve in a chilled graham cracker rimmed martini glass.

PINK SUGAR 2 oz. SOBIESKI VANILIA VODKA 1 oz. Triple Sec 1 oz. cranberry juice splash lime juiceShake with ice and strain into a chilled martini glass.Garnish with an orange wedge. Optional: rim glass with pink sugar.

VIOLA 2 oz. SOBIESKI VANILIA VODKA 3 oz. colaStir ingredients together with ice. Serve in a tall glass. Add maraschino cherry as a garnish.

CARIBBEAN COCONUT 2 oz. SOBIESKI TOASTED COCONUT VODKA 2 oz. Pineapple JuiceCombine ingredients over crushed ice. Serve in glass of your choice.

NUTTY COCONUT 1 oz. SOBIESKI TOASTED COCONUT VODKA 1 oz. AmarettoCombine ingredients, shake with ice and serve as a shot.

ALL THAT RAZZ 2 oz. SOBIESKI RASPBERRY VODKA 3 oz. lemon/lime sodaCombine ingredients in a tall glass over ice.

RASPBERRY GANACHE 2 oz. SOBIESKI RASPBERRY VODKA .5 oz. Heavy cream splash grenadineShake ingredients together. Serve in a chilled sugar rimmed martini glass.

MOONLIGHTDELIGHT 1.5 oz. SOBIESKI VODKA 1.5 oz. Blue Curacao 2 oz. fresh pineapple juice 1 oz. sour mixCombine all ingredients over ice in a tall glass. Garnish with pineapple wedge (optional).

POINSETTIAPUNCH 2.5 oz. SOBIESKI ORANGE VODKA 3 oz. cranberry juice 1.5 oz. Champagne 1 oz. Orange liqueur fresh cranberries orange slicesAdd all ingredients into a punch bowl and stir. Add fresh cranberries and orange slices for additional flavor and garnish.

PURPLE HEART 1.5 oz. SOBIESKI VODKA .5 oz. Blackberry Liqueur .75 oz. lemon juice .5 oz. simple syrupShake with ice and strain into a coupe. Float a thinly sliced lemon wheel in the glass. Created by Robert Montero

SPICEDCHOCOLATE MILK 2 oz. SOBIESKI CYNAMON VODKA 4 oz. Chocolate Milk dash half & halfRim martini glass with cinnamon-sugar.

CLASSICSOBIESKI MARTINI 1.5 oz. SOBIESKI VODKA .5 oz. Dry Vermouth .5 oz. olive juiceShake ingredients together with ice. Serve in a chilled martini glass and garnish with olives.

MAIN SQUEEZE 1.5 oz. SOBIESKI LEMON MERINGUE VODKA .5 oz. Aperol .75 oz. fresh lemon juice 1 oz. honey syrup dash Angostura bittersCombine ingredients in a shaker. Shake and strain into an ice-filled rocks glass. Garnish with a lime peel. By Robert Montero

THE ORANGE BEAN 2 oz. SOBIESKI ESPRESSO VODKA 1 oz. Orange liqueurCombine ingredients with ice, shake and serve in a martini glass. Garnish with an orange slice.

VIENNESE ESPRESSO 1.5 oz. SOBIESKI ESPRESSO VODKA 1 oz. Kahlua 1 oz. Triple Sec 1 tsp. Espresso CoffeeShake ingredients together. Strain over crushed ice and serve in a rocks glass.

LEMON COOLER 1 oz. SOBIESKI CYTRON VODKA 1 oz. lemonade 2 oz. sweet iced teaFill glass with ice. Add vodka, lemonade, and tea. Garnish with lemon wheel and mint.

TRONTINI 2.5 oz. SOBIESKI CYTRON VODKA splash Triple SecShake with ice. Serve in a chilled martini glass with an orange slice.

HOT APPLE FRITTER 2 oz. SOBIESKI CYNAMON VODKA .5 oz. Apple SchnappsCombine ingredients, shake with ice. Strain into shot glass.

BACKSTAGE PASS 2.5 oz. SOBIESKI CYTRON VODKA .5 oz. Triple Sec .5 oz. Cranberry JuiceCombine ingredients, shake and serve on the rocks.

GRAPEFRUIT MARTINI 2 oz. SOBIESKI VODKA 1 oz. Triple Sec 2 oz. Ruby red grapefruit juiceShake with ice and strain into a martini glass. Garnish with a grapefruit slice and mint.

MIND EASER 2 oz. SOBIESKI VODKA 2 oz. Coffee liqueur 2 oz. Club sodaShake vodka and liqueur with ice. Strain into glass and top off with soda.

BLACK CHERRY COLLINS 1.5 oz. SOBIESKI BLACK CHERRY VODKA .75 oz. lemon juice .5 oz. Filthy Black Cherry Syrup .25 oz. simple syrupCombine all ingredients in a shaker. Shake and strain into an ice-filled Collins glass; top with soda and garnish with a black cherry and lemon peel. By Robert Montero

SEMPER FI 1.5 oz. SOBIESKI BLACK CHERRY VODKA 1 oz. peach schnapps 2 oz. cranberry juiceShake and stir all ingredients. Pour and serve in a tall glass with ice, garnish with a lime.

WILD APPLE 1 oz. SOBIESKI BIZON GRASS VODKA 4 oz. Apple JuiceCombine in a tall glass with ice. Garnish with a lime wedge.

BRAINY BIZON 1.5 oz. SOBIESKI BIZON GRASS VODKA 1 oz. Acai juiceMix ingredients with ice and serve in a rocks glass.

GARDEN CLUB 2 oz. SOBIESKI ORANGE VODKA .5 oz. St. Germain Elderflower Liqueur club sodaCombine ingredients over ice and top with club soda in a tall glass.

SOLAR COSMO 1.5 oz. SOBIESKI VODKA .5 oz. Triple Sec 1 oz. cranberry juice dash lime juiceCombine all ingredients over ice, shake and serve in martini glass.

SOBIESKILEMON DROP 1.5 oz. SOBIESKI VODKA .5 oz. Orange liqueur 1 tsp. super fine sugar .75 oz. freshly squeezed lemon juice Sugar for glass rim and twisted peel of lemon for garnish. Shake ingredientstogether with ice and serve into glass of choice.

POLISH PRINCESS 1.25 oz. SOBIESKI VODKA .5 oz. Sobieski Toasted Coconut Vodka 2 oz. pineapple juice 1 oz. cranberry juicePour ingredients into a shaker with ice. Strain into a tall glass, filled with ice.

SOBIESKI SUNRISE 4 oz. SOBIESKI VODKA 2 oz. orange juice dash grenadineShake vodka and orange juice with ice. Pour into shot glass and top with grenadine.

Patriot Day Chocolate Shake Day

Labor Day

Lachlan’s DayFull Moon


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SEPTEMBER 2014truthinvodka.com


Project: Triple Crown - Bartender Magazine - FP4C

Size: Bleed: .125” Safe: 7.75” x 10.375” Trim: 8.5” x 11.125”

Version: v01 Date: 09/13/13 Color: 4C

Contact: Patrick Fee, Creative & Design Manager - [email protected]

Notes:

Whiskey’s Triple Crown Winner.

©2013 Triple Crown North American Blended Whiskey Triple Crown Distilling Co. Weston, MO 40% alc./vol. (80 proof) 80% Grain Neutral Spirits 20% Straight Bourbon Whiskies Drink Responsibly. Drive Responsibly.

Quality The Finest North American Ingredients. It starts with the purest water on Earth. We then take a strain of yeast perfected over generations, plus the best North American small-grain rye, malted barley and corn to create our premium small-grain bourbon.

Taste Delicately Smooth and Rich With Character. We blend our small-grain bourbon using a proprietary process that produces a whiskey with a deep amber color and signature notes of caramel and toffee. The final product finishes delicately smooth, and rich with character.

Value The Best Tasting Whiskey at Any Price. The finest ingredients, a master distiller, and 70 years experience. Triple Crown is the highest quality, best tasting North American Blended Whiskey at any price. The best doesn’t come easy. It just goes down that way.

TripleCrownWhiskey.com

TripleCrown_BartenderMag_FP4C_v01.indd 1 12/19/13 7:21 PM

TRIPLE CROWN COLA 1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. ColaPour over ice in an old fashion glass. Garnish with lemon or lime slice.

TRIPLE CROWN MANHATTAN 2 oz. TRIPLE CROWN WHISKEY 1/4 oz. Sweet Vermouth 2 dashes Angostura BittersShake with ice, strain into a martini glass. Garnish with a cherry.

TRIPLE CROWNON THE ROCKS 2 oz. TRIPLE CROWN WHISKEYPour over ice, serve in a rocks glass.

TRIPLECROWN JULEP 2 oz. TRIPLE CROWN WHISKEY 1.2 oz. Simple Syrup 6 mint leavesMuddle mint leaves and simple syrup, fill an old fashion glass with ice. Add TRIPLE CROWN, garnish with a mint sprig.

TRIPLECROWN SOUR 1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. fresh lemon juice 1 oz. simple syrupIn a highball glasss, shake and pour over ice. Garnish with an orange slice and cherry.

TRIPLE CROWN& GINGER 1 1/2 oz. TRIPLE CROWN WHISKEY 2 oz. Ginger AleIn an old fashion glass. Garnish with lime wedge.

TRIPLE CROWNOLD FASHIONED 2 oz. TRIPLE CROWN WHISKEY 1 dash Angostura Bitters 1 orange slice 1 cherry 1/2 oz. Simple SyrupIn an old fashion glass, muddle orange and cherry with simple syrup. Add TRIPLE CROWN & bitters. Garnish with orange slice& cherry.

TRIPLE CROWN WASHINGTON APPLE 1 1/2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Apple Schnapps 1 oz. Cranberry JuiceShake with ice. Strain into a martini glass, garnish with apple slice.

TRIPLE CROWNRED SNAPPER 1 1/2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Amaretto 3 oz. Cranberry JuiceShake, pour into a highball glass with ice. Garnish with an orange peel.

TRIPLE CROWN SIDECAR 1 1/2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Orange Liqueur 1/2 oz. fresh lemon juice 1/2 oz. Simple SyrupShake with ice and strain into a martini glass with a sugar rim. Garnish with a lemon twist.

CREAMYTRIPLE CROWN 1 1/2 oz. TRIPLE CROWN WHISKEY 1 oz. McCormick's Irish Cream Serve over ice.

TRIPLE DECKER 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Green Creme de Menthe 1/2 oz. White Crème de MentheShake and serve on the rocks.

SARATOGA 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Triple Sec splash GrenadineShake, serve on the rocks.

CROWN PREAKNESS 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Peppermint SchnappsServe on the rocks.

TRIPLE TULIP 2 oz. TRIPLE CROWN WHISKEY 7 mint leaves tsp. of fine sugar 1 oz. club sodaMuddle mint leaves in glass, add TRIPLE CROWN. Top with club soda.

TRIPLE CROWN BELMONT 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Grenadine 1/2 oz. lemon juice Shake with ice, garnish with a lemon twist.

TRIPLE TIARA 2 oz. TRIPLE CROWN WHISKEY 2 oz. Triple Sec splash lime juiceShake, serve up or on the rocks. Garnish with lime.

TRIPLE CROWN OAKS 2 oz. TRIPLE CROWN WHISKEY 2 oz. orange juice Serve in a tall glass, garnish with orange slice.

TRIPLE CROWN PIMLICO 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. dry Vermouth 1/2 oz. pineapple juiceShake, strain into a chilled martini glass.

TRIPLE CROWN STAKES 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. Sloe Gin 1/2 oz. Triple SecShake with ice and strain into a chilled cocktail glass.

TRIPLE CROWNING GLORY 3 oz. TRIPLE CROWN WHISKEY 1/2 oz. LilletShake with ice and strain into a chilled martini glass.

EXCEPTIONALTRIPLE CROWN 2 oz. TRIPLE CROWN WHISKEYSqueeze of fresh lemon juice. Serve as a shot.

FROSTED TRIPLE CROWN 2 1/2 oz. TRIPLE CROWN WHISKEY Serve over crushed ice in a rocks glass.

TRIPLE TODDY 2 oz. TRIPLE CROWN WHISKEY hot water 1 lump sugar 2 clovesPour TRIPLE CROWN into a mug of hot water, add sugar and cloves.

CROWN COFFEE 2 oz. TRIPLE CROWN WHISKEY 3 oz. hot coffeeServe in a coffee mug. Add whipped cream if desired!

TRIPLE CROWN COLLINS 2 oz. TRIPLE CROWN WHISKEY juice 1/2 lemon 1 tsp. sugar club sodaShake first 3 ingredients and pour over ice in a tall glass. Top with club soda.

TRIPLE CROWN T 2 1/2 oz. TRIPLE CROWN WHISKEY 3 oz. tea (hot or cold)Serve in a mug or a tall glass over ice. Garnish with a lemon.

TRIPLE THREAT 1 oz. TRIPLE CROWN WHISKEY 1/2 oz. Jagermeister/ your favorite herbal liqueur 1/2 oz. Red Bull/ your favorite energy drinkServe in a shot glass.

TRIPLE CROWN QUENCH 2 oz. TRIPLE CROWN WHISKEY 1 scoop lemon ice club sodaPlace lemon ice in a tall glass, add TRIPLE CROWN. Top with club soda and slice of lemon.

TRIPLE DEGREE 2 oz. TRIPLE CROWN WHISKEY 1 oz. Apricot Brandy splash lime juice Shake, serve on the rocks. Lime garnish.

TRIPLE CROWN KISS 2 oz. TRIPLE CROWN WHISKEY 1/2 oz. maple syrupShake, serve on the rocks.

Full Moon Jose’s Day

Jack’s Day Jamie’s Day

Halloween

Columbus Day


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OCTOBER 2014TripleCrownWhiskey.com


Perfectionhas a darker side.

An extraordinary blend of Patrón tequila and the pure, natural essence of the finest coffee.

The perfect way to enjoy Patrón is responsibly. © 2013 The Patrón Spirits Company, Las Vegas, NV. 35% Alc./Vol.

simply perfect.simplyperfect.com

JOB#: 130138G CLIENT: Patrón Domestic DESC: P4/C BLEED PUB: BARTENDER MAGAZINE AD: Gross, Avery CW: Hampel, Larry AE: van Ackere, GerlandPROD: Santi, Dave OPER: Groff, Sarah PROOF: 1 TRIM: 8.25” W X 10.875” H BLEED: 8.5” W X 11.125” H LIVE: 7.75” W X 10.375” H LINE SCREEN: 133SCALE: 100% CREATIVE: XO CAFE FILE NAME: 130138G_YPAT_8.25x10.875_CAFE.inddIMAGES: 110065PTR_7_8x10_5_XO_Sk_LRG_S7C5_280.tifDATE: 10/23/13 - 11:45 AMFONTS: Algerian Basic SC D Regular, Univers LT Std 57 Condensed, Helvetica Regular, Trajan Pro RegularCOLORS: C=48 M=38 Y=0 K=0, Black, C=81 M=74 Y=0 K=0NOTES:

B:11.125 inB:8.5 in

T:10.875 inT:8.25 in

S:10.375 inS:7.75 in

Thanksgiving Day

Anne’s Day

Veteran’s Day

Pam’s Day

Johnny’s Day

Bill’s Day

Foster’s DayLiane’s Day

Full Moon



NOVEMBER 2014

THE DARK KNIGHT RISES 2 oz. PATRÓN XO DARK COCOA 1/2 oz. Sambuca shot espressoBuild in acoffee mug.

PEPPERMINTPATRÓN XO CAFE 1 oz. PATRÓN XO CAFE 1 oz. White Creme de MentheShake. Serve in a shot glass.

NUTTY XO 1 oz. PATRÓN XO CAFE 1/2 oz. Hazelnut Liqueur 1 oz. Irish CreamCombine ingredients in old-fashioned glass on the rocks.

XO SNOW DRIFT 2 oz. PATRÓN XO CAFE 1/2 cup Vanilla Ice CreamBlend and serve in a fluted champagne glass. Sprinkle with grated chocolate. Serve with a straw.

CLIFFHANGER 1/4 oz. PATRÓN XO CAFE 1/4 oz. Irish Cream 1/4 oz. Brandy 1 1/2 oz. Whipped CreamMix first three ingredients. Garnish with whipped cream.

IRISH XO CAFE 1/2 oz. PATRÓN XO CAFE 3 oz. Cold Espresso Coffee 1 oz. Irish Whiskey 1/2 oz. Irish Cream dash Simple SyrupBlend with 2 cups crushed ice until smooth. Garnish with clover leaf, or parsley will do!

XO WHITE RUSSIAN 1 oz. PATRÓN XO CAFE 2 oz. Ultimat Vodka Light CreamPour vodka and PATRÓN XO CAFE over ice cubes in an old-fashioned glass. Fillwith light cream.

PUMPKIN PIE 1/2 oz. PATRÓN XO CAFE 1/2 oz. Irish Cream 1/4 oz. Cinnamon SchnappsLayer above ingredients in a shot glass.

PATRÓN EGG CREAM 1 oz. PATRÓN XO CAFE 1 oz. Ultimat Vodka 1 oz. Light Cream splash ColaShake PATRÓN XO CAFE, Vodka, and Light Cream. Pour into rocks glass and adda splash of Cola.

BLACKBERRY CREAM 1/2 oz. PATRÓN XO CAFE 1 1/2 oz. Patrón Añejo 3/4 oz. Blackberry Puree 1/2 oz. Simple Syrup 1/2 oz. Heavy CreamCombine ingredients. Shake and strain into a chilled martini glass. Garnish with fresh blackberries.

BUTTERY TWIST 1 1/4 oz. PATRÓN XO CAFE 3/4 oz. Irish Cream splash Butterscotch Schnapps Butterscotch CandyFill wine goblet halfway with ice. Top with butterscotch candies. Add all ingredientsand serve.

CAFE ROYAL 1 1/2 oz. PATRÓN XO CAFE Strongly Brewed CoffeeIn a heated coffee mug add PATRÓN XO CAFE. Fill with coffee. Top with freshlywhipped cream. Garnish with cocoa powder.

BANANA SPLIT 2 oz. PATRÓN XO DARK COCOA 1 oz. Creme de Banana 1 oz. CreamShake all ingredients with iceand strain into a rocks glass with ice. Garnish with a banana slice.

ESPRESSO MARTINI 3/4 oz. PATRÓN XO CAFE 3/4 oz. Patrón Silver 3/4 oz. Espresso ShotRim martini glass with powdered sugar. Combine ingredients in a mixing glass. Add ice. Shake and strain. Garnish with powdered chocolate.

XO CAFÉ CHILLED PATRÓN XO CAFEChill PATRÓN XO CAFE. Pour into a chilled shot glass and enjoy.

XO BLIZZARD 2 oz. PATRÓN XO CAFE Coffee Ice Cream 1 tsp. Ground CoffeeBlend as a very thick milk- shake. Pour into chilled cocktail glass. Dust with freshly grated nutmeg.

XO PREDICTION 1 1/2 oz. PATRÓN XO CAFE 2 scoops Vanilla Ice Cream Cola Whipped CreamBlend and pour into tall glass.Fill with Cola. Add whipped cream. Garnish with a cocktail cherry and chocolate syrup.

XO CAFE TINI 3/4 oz. PATRÓN XO CAFE 3/4 oz. White Creme de Cacao 3/4 oz. Half & HalfSwirl glass with chocolate syrup. Combine ingredients in a mixing glass with ice. Shake and strain into a martini glass.

XO CAFE COOLER 1 oz. PATRÓN XO CAFE 1/2 oz. White Creme de Cacao 1/2 oz. Coconut Rum 2 oz. Half & HalfCombine ingredients in a mixing glass with ice. Shake vigorously. Strain into martiniglass. Garnish with whipped cream and shredded coconut.

THE DARK KNIGHT 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. SambucaServe in a martini glass.

RAGING BULL 1 1/2 oz. PATRÓN XO CAFE 1/2 Lime Chilled ColaIn an ice-filled 10 oz. highball glass, squeeze half a lime and drop it into the glass. Add PATRÓN XO CAFE and cola.

DARK COCONUT CREAM 1 1/2 oz. PATRÓN XO CAFE 2 tbsp. Cream of Coconut 1 oz. Heavy Cream big dash Vanilla ExtractCombine ingredients into a mixing tin filled with ice. Shake well. Strain into a martini glass. Garnish with fresh coconut shavings.

XO CAFE MINI STOUT 2 PARTS PATRÓN XO CAFE 1 PART Irish CreamPour chilled PATRÓN XO CAFEinto a shot glass. Top off with Irish cream.

HUGS & XO 1 1/2 oz. PATRÓN XO CAFE 1/2 oz. Hazelnut Liqueur 1/2 oz. Patrón CitróngeShake. Serve on the rocks.

SWEET DREAMS 2 oz. PATRON XO CAFE DARK COCOA 3/4 oz. Ultimat Vodka 1 oz. caramel syrup Shake all ingredients with ice and strain into a cocktail glass. Garnish with a caramel rim.

HAZELNUT CAFE 1/2 oz. PATRÓN XO CAFE 1/2 oz. Patrón Añejo 1 oz. Hazelnut Liqueur 1 oz. Whipping Cream flavored with Green Creme de MentheFill up a glass with ice. Add the liqueurs. Stir and top with mint flavored whipping cream. Garnish with a fresh sprig of mint and a sprinkle of nutmeg.

XO WHITE OUT 1 oz. PATRÓN XO CAFE 1 oz. White Creme de Cacao 1 oz. Heavy CreamIn an ice filled mixing glass, combine ingredients. Shake until well-blended. Straininto a chilled cocktail glass. Garnish with a sprinkle of ground espresso andchocolate.

DARK EYES 1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimate Vodka 1/2 oz. Patróne Citrónge LiqueurServe as a shot. Garnish with a black olive.

FRAPPE XO 1 oz. PATRÓN XO CAFE 1 oz. White Creme de Cacao 1/2 oz. Simple Syrup 1 1/2 oz. Half & Half 1 scoop IceSwirl glass with chocolate syrup. Combine the ingredients in a blender. Blend until smooth. Pour into glass.

THIN LIZZY 1 part PATRÓN XO CAFE 1 part Irish WhiskeyPour Irish Whiskey into a shot glass. Top off with chilled PATRÓN XO CAFE.

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THE FIREFLY 1 oz. ABSINTHE ORDINAIRE 1 oz. Lime JuiceIce a shot glass, shakeuntil frosted, and pour.

THE GREENFAIRY CABARET ¾ oz. ABSENTE ABSINTHE REFINED ½ oz. Jack Daniels Private Stock ½ oz. Johnny Walker Black ¼ oz. Jean-Marc XO VodkaServe as a shot.

ABSENTEWITHOUT LEAVE ½ oz. ABSENTE ABSINTHE REFINED ½ oz. Bailey’s Irish Cream ½ oz. Opal Nera Black SambucaLayer ingredients carefully by pouring slowly over the back of a spoon into a shot glass.

4TH ESTATECOCKTAIL 4 dashes GRANDE ABSENTE ABSINTHE ORIGINALE 1/3 oz. French vermouth 1/3 oz. Italian vermouth 1/3 oz. Magellan Blue GinLayer in a shot glass.

UNCLE CAESAR 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Chambord Liqueur 4 oz. cranberry juiceShake well with ice and serve cold.

AMOUREUSE 2 oz. ABSENTE ABSINTHE REFINED 1 oz. Black Currant Liqueur 1 oz. Mandarin or orange juice 1 oz. Absente La CrémePlace all ingredients in a blender with ice for 30 seconds and serve in an ice-cold glass.

HOTSHOT 1 oz. ABSENTE ABSINTHE REFINED 1 oz. Mandarin Vodka 1 oz. Absente La Créme 3 oz. Hot CoffeeLayer and serve in a mug, topped with whipped cream and cinnamon.

AFTER HOURS 1 oz. ABSENTE ABSINTHE REFINED 1 oz. Frangelico 1 oz. cognac 1 oz. hot coffee 1 tsp. Absente La CrémeLayer and serve in a glass mug- garnish with grated hazelnuts.

SUNDAY MORNING 2 oz. ABSENTE ABSINTHE REFINED 1 oz. peppermint schnapps 1 oz. green crème de mentheStir well with ice and serve in a rocks glass.

DRIFT 1 oz. ABSENTE ABSINTHE REFINED 1 ½ oz. Rhum Barbancourt White 1 ½ oz. Bailey’s Irish CreamShake with ice and strain into a martini glass. Garnish with chocolate, if desired.

ABSENTE HOPPER ¼ oz. GRANDE ABSENTE ABSINTHE ORIGINALE ¼ oz. green crème de menthe ¾ oz. white crème de cacao ¾ oz. Absente La CrémeShake all ingredients with ice, strain into a cocktail glass, and serve.

GREEN SILK 2 oz. M.P. ROUX'S SUPREME ABSINTHE 1 oz. Rose Champagne 1 oz. Rinquinquin (peach wine)Shake on ice and serve in a champagne glass.

HEMINGWAY REVOLUTION 1 shot ABSENTE ABSINTHE REFINED 1 shot Chambord Raspberry Liqueur ½ shot Fraise ½ shot Crème de Cassis dash cranberry juiceServe in a martini glass with a sugared rim.

JACK FROST 1 oz. ABSENTE ABSINTHE REFINED 1 oz. crème de menthe 1 oz. Jack Daniels 3 oz. crushed iceMix together with crushed ice in a glass and garnish with mint leaves.

APPLE FAIRY 2/3 oz. ABSENTE ABSINTHE REFINED 2/3 oz. Apple Vodka sparkling apple cider Pour in glass and fill the remainder with sparkling apple cider.

ZELDA 1 oz. ABSENTE ABSINTHE REFINED 1 oz. orange juice 1 oz. pomegranate juiceShake well with cubed ice and serve in a martini glass.

NAUGHTY ELF 2 oz. ABSENTE ABSINTHE REFINED 1 oz. white crème de menthe 1 oz. peppermint schnappsShake with ice and serve in a martini glass.

CHANTAGE 1 oz. M.P. ROUX'S SUPREME ABSINTHE 4 oz. Champagne 1 Floating Mint Leaf, if desiredStir and serve in a champagne flute-garnish if desired.

NORTH STAR ½ oz. ABSENTE ABSINTHE REFINED 1 ½ oz. quality Kirschwasser 1 oz. white crème de cacao 1 oz. Absente La CrémeAdd all ingredients into a mixing glass. Shake over ice and strain into a rocks glass filled with ice. Garnish with a Star Anise, brandied cherry, and grated nutmeg.

ARBIE’SFRENCH KISS ¼ oz. ABSENTE ABSINTHE REFINED ¼ oz. crème de cacao ¼ oz. Frangelico ½ oz. Godiva LiqueurMix all ingredients in a shaker with ice, strain into a martini glass.

APPLE FAIRY 2/3 oz. ABSENTE ABSINTHE REFINED 2/3 oz. Apple Vodka sparkling apple cider Pour in glass and fill the remainder with sparkling apple cider.

THE MARILYN 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. orange-infused vodka 1 oz. Hiram Walker Black Raspberry Liqueur 1 oz. ChampagneCombine Absente, vodka, and Black Raspberry Liqueur in a cocktail shaker. Shake thoroughly over ice. Strain into a chilled cocktail glass. Top with champagne and garnish with a raspberry.

GREEN PEPPER 1 oz. ABSENTE ABSINTHE REFINED 4 oz. Dr. PepperServe over cubed ice.

RED PEPPAR 2 oz. ABSENTE ABSINTHE REFINED 1 oz. Absolut Peppar Vodka 4 oz. tomato juiceShake well with ice and serve in a tall glass with a lime and a celery stalk.

DEATH BY SANTA 1 oz. ABSENTE ABSINTHE REFINED 1 oz. strawberry liqueur ½ oz. lime juice soda waterServe over crushed ice and garnish as desired.Top off with soda water.

CHERRY TOMATO 2 oz. ABSENTE ABSINTHE REFINED 4 oz. V8 Tomato Juice 1 squeezed limeShake and serve in a cocktail glass. Garnish with a lime.

RAINY NIGHT 1 oz. ABSENTE ABSINTHE REFINED ½ oz. simple syrup 2 oz. Rhum Barbancourt 3 Star, Aged 4 Years ½ oz. Cointreau 8 mint leavesPut ingredients in a blender for 20 seconds and serve in an ice cold highball glass.

TRADITIONAL 2 oz. ABSENTE ABSINTHE REFINED 3 oz. Cold Water 1 sugar cube1. Pour ABSENTE ABSINTHE REFINED into a glass. Place an Absinthe spoon across the top of your glass. Position a sugar cube on top of the spoon. 2. Dissolve the sugar cube with cold water with a slow drip. 3.The water will become cloudy. It is called the “Louche”. 4.Stir with the Absinthe spoon and enjoy.

CRAZY CRUSTA 1 tsp. ABSENTE ABSINTHE REFINED 2 oz. Rhum Barbancourt White ½ oz. lime juice 1 tbs. sugar lime slicesLine glass rim with lime and sugar; mix all liquid. Shake and pour over ice then garnish with additionallimes.

ABSENTEMOJITO 2 oz. ABSENTE ABSINTHE REFINED fresh mint leaves fresh lime simple syrup soda water or seltzerMuddle 2 lime wedges and freshly chopped mint in a highball glass. Add ice, ABSENTE ABSINTHE REFINED,a splash of simple syrup, and top it off with soda water or seltzer. Add a few mint leaves for garnish.

FOUR HORSEMEN 2 oz. ABSENTE ABSINTHE REFINED 1 oz. Opal Bianca White Sambuca 1 oz. Rhum Barbancourt 5 Star, Aged 8 Years 1 oz. CointreauShake on ice and serve in a martini glass.

Lynn’s Day

Christmas DayFirst Day of Winter

Amy’s DayNew Year’s Eve

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DECEMBER 2014Absente.com | Grandeabsente.com | Absintheordinaire.com


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