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We're celebrating Cinco de Mayo with a super-sized Blood Orange Mojito recipe, perfectly proportioned for easy pitcher serving. Make one batch, sit back and relax... 


Ingredients:

3 limes

2 blood oranges

1/2 cup white sugar

30 mint leaves

1 cup white rum

1 liter club soda

Ice as needed 


Juice oranges and limes.


Muddle with mint leaves and sugar.  We used our engraved pitcher-sized cocktail muddler


Add soda and rum. 


Stir.


Add orange slices (optional). 


Strain before serving over ice.


Squeeze blood oranges into glasses for additional color (optional). 


Top off your cocktails with our Brass Geometric Cocktail Stirrers!

Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York

Magic Flute New Year's Cocktail Recipe

Celebrate the new year with the Magic Flute, a festive cocktail inspired by rebirth.

Ingredients: 

1 oz St George Terroir Gin

1/2 oz Cynar

1/2 oz Lemon

1/2 oz Honey Ginger Syrup*

*For the Honey Ginger Syrup:

2 Parts Honey

1 Part Hot Water

Making the Honey Ginger Syrup:

Stir until dissolved, add some sliced fresh ginger and refrigerate to cool overnight, strain out the ginger and store in the fridge.  This syrup is also amazing in tea, or as a sweetener for an Old Fashioned.  

Add all ingredients in shaker, shake briefly over ice and strain into two Champagne flutes or favorite glassware, top with a little Champagne or Prosecco.

Garnish with a lemon twist and enjoy!

If you want to build more for a bigger party, multiply the recipe and chill the batch in the refrigerator ahead of time, and simply combine with the Champagne or Prosecco to order.  

 

 

 

 

Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York

This wintery apple punch is excellent served hot or cold! This recipe serves 4.

Ingredients: 

4 oz Laird's Applejack (If unavailable in your area, substitute with another Applejack, or even Cognac!)

2.5 oz Cynar Amaro

2 oz Lemon Juice

2 oz Honey Ginger Syrup*

12 oz Apple Cider

*For the Honey Ginger Syrup:

2 Parts Honey

1 Part Hot Water

Making the Honey Ginger Syrup:

Stir until dissolved, add some sliced fresh ginger and refrigerate to cool overnight, strain out the ginger and store in the fridge.  This syrup is also amazing in tea, or as a sweetener for an Old Fashioned.  

For the Hot Punch: Heat the cider, lemon and honey plus 3 oz of water, then add all the boozy ingredients, serve out of a punch bowl or thermos.

For the Cold Punch: Combine all ingredients and plenty of ice, the bigger cubes the better, and stir until chilled. Serve out of a pitcher or a punch bowl. 

 


 






Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York

Ingredients: 

2 oz Pear Infused Gin* 

1 oz Dry Vermouth

Green Grapes or Pear for Garnish

Lemon

*For the Pear Infused Gin:

2 Pears

750 ml bottle of Gin

Making the Pear Infused Gin:

In a large jar or other vessel add two finely sliced pears, and top with one 750 ml bottle of Gin (I used Tanqueray).

Let sit overnight in a cool place or in the refrigerator.

In the morning strain out the fruit. You can use the bottle to store the gin, which will keep well if refrigerated for 8-10 weeks.

Combine ingredients in a mixing glass and stir over ice.  

Serve up in a chilled coupe or on the rocks in a double rocks glass. 

 Express one lemon peel over the top, garnish with green grapes or freshly sliced pear.

Side note: I totally blended and froze the gin infused pears leftover from this process, and it made a very nice, if weird, granita.  A great thing to do if you are adventurous and hate food waste!