Hemingway Daiquiri
1 1/2 oz. 10 Cane rum
1/2 oz. Luxardo maraschino cherry liqueur
1 oz. fresh squeezed grapefruit juice
1/2 oz. fresh squeezed lime juice
1/2 oz. simple syrup
garnish: lime wheel and black cherry
Combine all ingredients in a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a lime wheel and black cherry on a skewer.
Jacob's Creek Winter Warmer
Ward
off the winter chill with a hand-warming glass of
mulled wine. A European tradition dating back
centuries, warmed, spiced red wine appears as Gløgg
in Scandinavia, Glühwein in Germany, Wassail in
England, Vin Chaud in France and Vin Brule in
Italy. As simple as heating wine with sugar and
spice, the recipe below is an easy starting point for
creating your own holiday mulled wine
tradition.
1 bottle Jacob's Creek Shiraz
1/2 cup sugar
3 cinnamon sticks
3 whole cloves
1 tbsp grated nutmeg
1/2 vanilla bean
1 tbsp orange zest
1 cup Martell VS
Pour the wine into a large pot heat over a low flame. Add sugar and spices as the wine begins to warm. Stir until sugar is dissolved and add brandy. Heat thoroughly but do not boil! Add orange zest. Let steep for 45 minutes over very low heat. More sugar may be added to taste at this time —stir well to dissolve. Serve hot and garnish with an orange slice. To intensify flavors, steep in the refrigerator overnight and serve hot the next day.
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.
