Herradura Agave Kiss
2
oz Tequila Herradura Silver
1
oz white crème de cacao
1
oz double cream
1/2
oz Chambord
In
a shaker with ice, add tequila, white crème de cacao,
double cream and Chambord. Shake for 15 seconds. Pour
into a chilled cocktail glass, rimmed with white
chocolate, add a spear of fresh raspberries, and
serve
1 1/2 oz Partida Reposado Tequila
1 1/2 oz fresh Ruby Red Grapefruit juice
1/2 oz Cointreau
1/2 oz fresh-squeezed lemon juice
1/2 oz French Cassis.
Shake the first 4 ingredients in a shaker with ice. Strain into a chilled cocktail glass. Dribble the 1/2 oz French Cassis down the inside of the glass so it will settle at the bottom.
(Recipe by King Cocktail Dale De Groff)
CENTENARIO TEN GRAND MARGARITA
2 oz Pineapple infused Gran Centenario Plata
1 oz Cointreau
1 oz Fresh Lime
To that add:
1/2 oz fresh lemon
The above is shaken and strained into a martini glass half rimmed with salt. Then, Gran Marnier Cuvee du Centenario is poured slowly into the cocktail – it sinks to the bottom of the glass. The result is a layered margarita, with a half rim of salt,
garnished with a triangular pineapple slice.
The Ghirardelli Squartini
(created by Rose Pistola’s Stephen
Cahill)
Chill
several martini glasses in the freezer for at least
10 minutes. Sprinkle a generous portion of
Ghirardelli Chocolate Mocha Hot Cocoa powder
in a saucer. Remove your chilled glasses from
the freezer and dampen the rim of each with a clean,
wet towel. Dip the rim of each glass in the
Ghirardelli Chocolate Mocha Hot Cocoa powder.
Scoop one cup of ice cubes into your martini
shaker.
For each cocktail, add:
2 parts Boomerang Vodka, distilled from Australia’s
premium grapes
1 part Crème de Cacao
1 part Frangelico hazelnut liqueur
Shake, shake, shake and carefully pour this wonderful
elixir into each chilled & dusted glass.
Enjoy!
Crème Brulee Martini
(Created by mixologist Benjamin Maury of Bruno
Jamais Restaurant Club)
2 Parts Stoli Vanilla
0.75 Parts Port of Crème Anglaise
1 Dash of Simple Syrup
Blend
the above ingredients in a shaker. Shake well and
strain in a Martini Glass. Decorate with hard
caramel
