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SEASONALCOCKTAILSWINTER 2020A L L I E D B E V E R A G E G R O U P P R E S E N T S

1 oz.Amaretto 1 oz. Bourbon .75 oz. Simple Syrup .75 oz. Lemon Juice G lass: Coupe Ga rnish: Grated Nutmeg & Orange Slice Pr ocedure: Combine ingredients in a mixing tin. Add ice andshake until chilled. Strain into a rocks glassover fresh ice. Garnish with an orange sliceand a liberal amount of fresh gratednutmeg.Cape MayHoliday3 dashes Angostura Bitters.5 oz. Lemon Juice1 oz. Cranberry Juice1.5 oz. Belvedere VodkaTop w/ Barritts AngosturaLemon Lime SodaGl ass: Highball/Mule MugGa rnish: Fresh Grated NutmegPr ocedure: Build in a highball glass.Fill with ice.AmarettoSour

.5 oz. Lime Juice.5 oz. Cinnamon Simple Syrup*.75 oz. Cranberry Juice1.5 oz. Gray Whale GinGl ass: RocksGa rnish: Star of Anise & CranberriesPr ocedure: Combine in a mixing tin.Add ice and shake until chilled. Straininto a rocks glass over fresh ice..5 oz. Lemon Juice.75 oz. Cinnamon Simple Syrup*1.5 oz. Stoli Salted Caramel VodkaTop w/ Barritt's GingerGl ass: HighballGa rnish: Dehydrated OrangeSlice/Cinnamon StickPr ocedure: Combine all but ginger beerin mixing tin. Quick shake. Strain intohighball over fresh ice. Top with gingerbeerCoastalHolidayButterbeerHighball

1.5 oz. Plantation Isle de Fiji Rum.5 oz. .5 oz. Domaine de Canton Ginger Liqueur.5 oz. Coco REAL Blackberry Syrup1.5 oz. .25 oz.Lime JuiceFill w/ Club SodaGl ass: HighballGa rnish: Pineapple Leaf, Fresh Blackberries, & adusting of Powedered SugarPr ocedure: Combine ingredients in a cocktailshaker. Add ice and shake until chilled. Pour someclub soda into your mixing tin before straininginto a highball glass over fresh ice..25 oz. Agave Syrup (try Steve's Rosemary-Agavesyrup!).5 oz. Pomegranate Juice.5 oz. Lime Juice.75 oz. La Pinta Pomegranate Liqueuer1.5 oz. El Tesoro Reposado TequilaGl ass: RocksGa rnish: Pomegranate Salt Rim & Rosemary SprigPr ocedure: Combine ingredients in a mixing tin.Add ice and shake until chilled. Strain into a salt-rimmed rocks glass over fresh ice.Pirate'sChristmasRosy Cheek-a-Rita

.25 oz. Lime Juice1 oz. POM Wonderful Pomegranate Juice1 oz. Cointreau1 oz. Ketel-1 Ohranj Vodka or KOB Peach-OrgBlossomGl ass: MartiniGa rnish: Lime WedgePr ocedure: Combine all ingredients in amixing tin. Add ice and shake until chilled.Strain into a chilled martini glass..25 oz. Lemon Juice.25 oz. Simple Syrup1 oz. Pineapple Juice.5 oz. Ancho Reyes Chili Liqueur1.5 oz. Martell Blue Swift CognacGl ass: Coupe GlassGa rnish: Brandied Cherry.Pr ocedure: Combine all ingredients in amixing tin. Add ice and shake untilchilled. Strain into a chilled martiniglass.Pom-TiniHotToboggan

.5 oz. Lime Juice1 oz. St George Raspberry Liqueur1 oz. Tanteo Jalapeno Tequila3-4 oz. Ginger beerGl ass: HighballGa rnish: Lime WedgePr ocedure: Build in a highball glass. Fillwith ice and stir to combine..75 oz. Honey Syrup.75 oz. Lemon Juice.5 oz. Domaine de Canton Ginger Liqueur1.5 oz. El Buho MezcalGl ass: RocksGa rnish: Lemon Wedge & Candied GingerPr ocedure: Combine all ingredients in amixing tin. Add ice and shake until chilled.Strain into a rocks glass over fresh ice.El DiabloPenicillin

.5 oz. Lemon Juice.5 oz. Orange Juice.5 oz Cinnamon Simple Syrup2 oz. Sagamore RyeGl ass: CoupeGa rnish: Fresh Grated Cinnamon & Orange PeelPr ocedure: Combine all ingredients in a mixingtin. Add ice and shake until chilled. Strain into achilled coupe.2 Strawberries.5 oz. Maple Syrup.75 oz. Lemon Juice1.5 oz. Ghost Pepper TequilaGl ass: CoupeGa rnish: StrawberryPr ocedure: In a mixing tin addstrawberries, juice, and syrup. Muddle tocombine. Then add tequila and ice. Shakeuntil chilled. Strain into a coupe glass.Ward-8Blitzen'sTake-Off

.75 oz. Lemon.75 oz. Chai Honey Syrup2 oz. Bols GeneverTop w/ Club SodaGl ass: HighballGa rnish: Orange Slice and Brandied CherryPr ocedure: Combine all but the soda in a mixingtin. Add ice and shake for 3-seconds. Strain intoa highball glass over fresh ice. Top with clubsoda and stir to combine..2 oz. Orange Juice1 oz. Galliano2 oz. Ketel-1 Botanicals: Peach-Orange BlossomGl ass: HighGa rnish: Orange SlicePr ocedure: Combine all in a mixing tin. Add iceand shake until chilled. Strain into a highballglass over fresh ice.O.G CollinsHarvey's Back

1 oz. Mozart White Chocolate1 oz. Smirnoff Peppermint Twist1 oz. Bailey’s AlmandeGl ass: MartiniGa rnish: Grated ChocolatePr ocedure: Combing in a mixing tin. Add ice andshake until chilled. Strain into a chilled martiniglass. Grate Chocolate on top.1.5 oz. 21 Seeds Valencia Orange Tequila1.5 oz. Espresso, chilled.5 oz. Cantera Negra CaféGl ass: MartiniGa rnish: Coffee GrindsPr ocedure: Combing in a mixing tin. Add ice andshake until chilled. Strain into a chilled martiniglass.PeppermintPattyEspressoMartini

3 oz Hot Chocolate.75 oz. Ancho Reyes Chili Liqueur1.25 oz. SkrewballGl ass: MugGa rnish: Fresh Whipped CreamPr ocedure: Combine all ingredients inmug. Stir to combine. Carefully float freshwhipped (or canned) on top.1.5 oz. Monkey Shoulder Blended Scotch.5 oz. Honey Syrup4 oz. Hot Tea (Chamomile/Green/Black/Chai)Lemon PeelGl ass: MugGa rnish: Cinnamon Stick/Lemon + Orange PeelPr ocedure: Combine all ingredients in mug. Stirto combine.Hot ChocolateKickHot Toddy

3/4 cup Granulated Sugar32 oz. Chocolate Milk6 Eggs, seperated16 oz. Half-Half4 oz. Ron Matusalem Rum Gran Reserva 15yr8 oz. Hine 'H' VSOP CognacGl ass: RocksGa rnish: Grated NutmegPr ocedure: 1) Separate egg yolks from whites.2) Add sugar and spirits to yolks. Whip untilcombined. 3) Slowly add milk and cream whilecontinuing to whip. 4) Once fully combined whipegg whites until soft peaks form. 5) Fold eggwhites into rest of mixture. 6) Grate A LOT offresh nutmeg on top, stir to combine, andrefrigerate for at least 4 hours. 7) STir beforeserving. SErve in rocks glasses over fresh ice.Garnish with more nutmeg.1.5 oz. Proper-12 Irish Whiskey.5 oz. Brown Sugar Syrup4 oz. Hot CoffeeGl ass: MugGa rnish: Dresh Whip Cream & NutmegPr ocedure: Combine whiskey, syrup andcoffee in mug. Carefully float freshwhipped cream on top of the drink.Garnish with a liberal amount of nutmeg.Choco-NogIrish Coffee

1.5 oz. Smooth Ambler Contradiction .5 oz. Maple Syrup4 oz. Hot Cider1x Cinnamon StickGl ass: MugPr ocedure: Build in a mug. Stir to combine..5 oz. Cinnamon Simple Syrup1.5 oz. Premixed Egg Nog1.5 oz. Whistlepig 10yr Straight Rye WhiskeyGl ass: MartiniGa rnish: Grated NutmegPr ocedure: Combing in a mixing tin. Add iceand shake until chilled. Strain into a chilledmartini glass. Grate Fresh nutmeg on top.Hot CiderEZ Egg NogMartini

.75 oz. La Pinta Pomegranate Liqueur.75 oz. Starlino Rose AperitifSplash Pomegranate JuiceFill with ProseccoGl ass: FluteGa rnish: Lime Wedge + Pomegranate SeedsPr ocedure: Build in a pint glass over ice. Stirgently to combine. Strain into flute glass.2 oz. Seedlip Garden-108.5 oz. Coco REAL Apple Puree1 Lemon Squeeze3-4 oz. Club SodaGl ass: HighballGa rnish: Apple SlicesPr ocedure: Build in a highball glass.Stir to combine. Fill with ice.PoinsettiaMid-SemesterSpritz

2 oz. Seedlip Spice-94.5 oz. Coco REAL Pumpkin Syrup1 Lemon Squeeze3-4 oz. Q-Club SodaGl ass: HighballGa rnish: Orange Peel & Thyme SprigPr ocedure: Build in a highball glass. Stirto combine. Fill with ice.1 oz. 21 Seeds Grapefruit-Hibiscus Tequila1 oz. Starlino Rose AperitifSplash Grapefruit JuiceFill with Sweet Reasons Grapefruit SodaGl ass: HighballGa rnish: Rosemary SprigPr ocedure: Build in a highball glass. Stirto combine. Fill with ice.Autumn RushPaloma-Light

1 oz. Chinola1 oz. Seedlip Spice.75 oz. Pineapple Juice.5 oz. Lime Juice4 oz. Sweet Reason Strawberry-Lavender2 twists of Black PepperGl ass: HighballGa rnish: Pineapple LeafPr ocedure: Build in a highball glass. Fill with ice.1 oz. SeedLip Grove1 oz. Cranberry JuiceTop w/ Barritts Ginger BeerGl ass: FluteGa rnish: CranberriesPr ocedure: Build in a pint glass overice. Stir gently to combine. Strain intoflute glass.Festive SpicePoinsettia(non-alc)

.5 oz. St George Spiced Pear Liqueur1.5 oz. Starlino Rosso VermouthFill w/ Sweet Reason Lemon-Rhubarb SodaGl ass: HighballGa rnish: Mint Sprig + Lemon WedgePr ocedure: Build in a highball glass. Fill with ice.Early Sunset

1 Lime Squeeze1.5 oz. Starlino Aperitif Rose1.5 oz. Coca Pura TequilaGl ass: CoupeGa rnish: Lime PeelPr ocedure: Combine in a mixing tin. Addice and shake until chilled. Strain into achilled coupe glass.2 dash Orange Bitters1 oz. Lucano Amaro2 oz. Villa One Anejo TequilaGl ass: CoupeGa rnish: Brandied CherryPr ocedure: Combine in a mixing glass.Add ice and stir until chilled. Straininto a chilled coupe glass.Pink FrostSpanishHarlem

.75 oz. Galliano l'Aperitivo.75 oz. Trincheri Rosso Vermouth1 oz. Widow Jane 10yr BourbonGl ass: RocksGa rnish: Orange SlicePr ocedure: Combine in a mixing glass.Add ice and stir until chilled. Strain intoa rocks glass over fresh ice..75 oz. Campari.75 oz. Starlino Rosso1 oz. The Botanist GinGl ass: RocksGa rnish: Orange PeelPr ocedure: Combine in a mixing glass. Addice and stir until chilled. Strain into a rocksglass over fresh ice.BoulevardierNegroni

1 oz. Averna Amaro1 oz. Skrewball 1 oz. Fistful of BourbonGl ass: RocksGa rnish: Orange PeelPr ocedure: Combine in a mixing glass.Add ice and stir until chilled. Strain intoa rocks glass over fresh ice.2 dash Peychauds.25 oz. Luxardo Maraschino1.5 oz. Sweet Vermouth1.5 oz. Brooklyn GinGl ass: CoupeGa rnish: Orange PeelPr ocedure: Combine in a mixing glass. Addice and stir until chilled. Strain into achilled coupe glass.Man of ManyHats Martinez

1 oz. Bruto Americano1 oz. Starlino Rosso Vermouth1 oz. Xicaru 102 SilverGl ass: CoupeGa rnish: Orange PeelPr ocedure: Combine in a mixing glass.Add ice and stir until chilled. Strain intoa rocks glass over fresh ice.4 dash Angostura Bitters.5 oz. Cinnamon Simple Syrup1 oz. Michter's Rye Whiskey1 oz. Roca Patron Reposado TequilaSt George Absinthe RinseGl ass: RocksGa rnish: Lemon PeelPr ocedure: Combine in a mixing glass. Addice and stir until chilled. Rinse rocks glasswith absinthe then fill with ice. Straincocktail into rocks glass then garnish witha lemon peel.MezcalNegroniSouth ofSazerac Way

.5 oz. Lime Juice1.5 oz. Pineapple Juice.5 oz. Simple Syrup (try Steve's Grenadine!).75 oz. Campari1.5 oz. Prospero Anjeo TequilaGl ass: RocksGa rnish: Pineapple Leaf & Brandied CherryPr ocedure: Combine in a mixing tin. Add iceand shake until chilled. Strain into a rocksglass over fresh ice..25 oz. Lemon Juice1.5 oz. Pomp & Whimsey Gin Cordial4 oz. Sweet Reason Cucumber-MintGl ass: RocksGa rnish: Mint Sprig & Pomegranate SeedsPr ocedure: Build in a rocks glass. Add iceand stir to combine.Jungle BirdWispful andSerene

.5 oz. Lime Juice.75 oz. Chinola Passionfruit Liqueur1.5 oz. Kah Reposado TequilaTop w/ Q-Ginger BeerGl ass: RocksGa rnish: Lime and Pineapple LeafPr ocedure: Build in a rocks glass. Add iceand stir to combine..5 oz. Lemon Juice.75 oz. Honey Syrup1.5 oz. Don Julio Reposado Tequila2 oz. Chai Tea, chilledGl ass: HighballGa rnish: Grated Nutmeg & Lemon WheelPr ocedure: Combine all in a mixing tin. Addice and shake for 3-seconds. Strain into ahighball glass over fresh ice.Love Potion#9Chai-12 Punch

Select Your Spirit Elijah Craig: Bold and RichSagamore: Full-bodied and SpicyMonkey Shoulder: Savory and BrightPapas Pilar/Brugal: Funky and LusciousJose Cuervo Trad Anejo: Savory and RichLairds Straght: Dry and FruitySelect Your Sweetener Simple Syrup: Basic sweetness.Brown Sugar Syrup: More complex flavorHoney Syrup: Floral and brightAgave Syrup: Floral and hearty, roastedtropical fruitsMaple Syrup: Bold, sweet, woodySelect Your Bitters Angostura/Aromatic: Bold, complex, baking spices- the home-bar hero! Orange: Bright and floral- perfect for balancing out bold flavors. Peychaud's: Cranberry, Star of Anise, and other aromatics- the gamechanger! Select Your Prep QUICK PREP: Combine ingredients in a rocks glass. Add ice and stir. AddLemon+Orange Peel+Brandied Cherry MUDDE PREP: Combine bitters, syrup, 1 orange slice, and a cherry in arocks glass. Add spirit of choice. Fill with ice and stir to combine. Topwith additional ice as needed. FANCY PREP: Combine in a mixing glass. Add ice and stir until chilled.Strain into a rocks glass over a large cube.Select Your Garnish Maraschino Cherry: Great for Shirly Temples and nostalgic Old Fashioned-lovers! Brandied Cherry: Adds a tart yet sweet punch to any cocktail. Also great on ice cream! Orange & Lemon Peels: Express over drinks to add bright aromatics. Rub outside ofpeel (not the white, pithy part) on the rim to impart citrus oils. Orange Slices: A classic Old Fashioned garnish and a wonderful source of vitamin-C!

White Sugar:Basic sweetness and an excellent 'blank canvas' when you are feeling creative.Use granulated for best results.Brown Sugar:Add a more hearty, bolder flavor profile. Perfect for the Fall/Winter season. Tryusing Demerara Sugar for an even richer and more complex flavor.Honey:Floral and bright. Can take on other flavors depending on varietal. Use 'local'purveyors for a more authentic experience.Agave:Rich and hearty. Darker versions are more acceptable and carry more complexflavors than lighter versions.Maple Syrup:Sweet and woody. Grade-A is preferable when making cocktails…or waffles!Note: Making cocktails using these 'sugars' in their raw form can be tedious and yield inconsistentresults. That's why it is best to follow our 'Simple Syrup (1:1) -101' below. And when you are ready to takethings up a notch be sure to try our 'Next Level' syrup recipes to give your holiday cocktail-game anextra boost!Simple Syrup 1011 cup Sugar (choice)1 cup WaterYi eld: about 1.5 cupsPr ocedure: Combine sugar and water in asmall saucepan over low-medium heat. Stiruntil sugar is dissolved then remove fromheat and allow to cool. Store in aresealable jar and keep refrigerated for upto 30-days.

Grenadine1 cup White, Granulated Sugar1 cup POM Wonderful Pomegranate JuiceYield: about 1.5 cupsProcedure: Combine sugar and juice in a smallsaucepan over low-medium heat. Stir untilsugar is dissolved then remove from heat andallow to cool. Store in a resealable jar andkeep refrigerated for up to 2 weeks..Cinnamon SimpleSyrup1 cup Light, Brown Sugar1 cup Water2 Cinnamon SticksYield: about 1.5 cupsProcedure: Combine sugar, water, andcinnamon sticks in a small saucepan over low-medium heat. Stir until sugar is dissolved thenremove from heat and allow to cool. Poureverything (including sticks) into a resealablejar and refrigerate for up to 30-days.1 cup Dark Agave Nectar1 cup Water2 Rosemary SprigsYield: about 1.5 cupsProcedure: Combine agave and water in asmall saucepan over low-medium heat. Stiruntil syrup is dissolved then remove from heat.Immediately add rosemary sprigs and setaside to cool. Pour everything (includingsprigs) into a resealable jar and refrigerate forup to 30-days.1 cup Maple Syrup (Grade-A)1 cup Water2 tsp. Cracked Black Peppercorns1 tsp. Vanilla ExtractYield: about 1.5 cupsProcedure: Combine syrup, water, and pepeprin a small saucepan over low-medium heat.Stir until syrup is dissolved then remove fromheat. Immediately add vanilla extract and setaside to cool. Pour everything (includingpeppercorns) into a resealable jar andrefrigerate for up to 30-days.1 cup Honey1 cup Water2 Chai Tea BagsYield: about 1.5 cupsProcedure: Heat up water just before boilingand add tea bags. Allow to steep for 5-8minutes. Remove tea bags. Reheat tea thenadd honey. Stir until honey is dissolved. Storein a resealable jar and refrigerate for up to30-days.Chai HoneyRosemary AgaveBlack Pepper-VanillaMaple