CURRENTLY CRAFTING: CARAMEL APPLE FLOAT

CARAMEL APPLE FLOAT:

SINFUL FALL TREAT

  • 1 oz. Crown Royal Apple 

  • 1 oz. Crown Royal Salted Caramel

  • 2 oz. Dry Ginger Ale 

  • 2 scoops Vanilla Ice Cream

  • Pickled Apples

  • Cinnamon

TO MAKE PICKLED APPLES: Heat 200g water to a simmer. Add 400g vinegar, 80g sugar, 20g salt, 4g whole black peppercorns, and 4g whole coriander seeds to the heated water. Make sure sugar and salt are completely dissolved. The liquid should be clear. Remove from heat and add 200g water in the form of ice to the mixture to quickly chill the brine. Core and thinly slice apples using a mandolin. Pour the pickling liquid over the apple slices and let infuse for at least 60 minutes. If you have access to a chamber vacuum sealer, the pickling is instant. 

TO MAKE COCKTAIL: Combine whiskey and ginger ale in highball glass and add ice cream. Garnish with pickled apples and cinnamon. 

CURRENTLY CRAFTING: HIGHLAND MULE

HIGHLAND MULE:

SCOTTISH MULE

  • 1.5 oz. Glenmorangie 10 Year

  • 1 oz. Fall Sherbet 

  • Cock -n- Bull Ginger Beer 

  • Brandied Cranberries and Candied Ginger

TO MAKE SHERBET: In a small saucepan, combine the oleo-saccharum with peels (recipe below) with 4 oz. fresh orange juice and 2 oz. fresh lemon juice over medium heat, but do not boil. Add
1 /2 cup cranberries and 1 cinnamon stick, slowly stir to dissolve. Once thickened, remove from the heat, and strain into bottles. Will keep for 2 to 3 weeks in the refrigerator. 

TO MAKE OLEO-SACCHARUM: Peel 2 oranges and 1 lemon using a Microplane grater or vegetable peeler. Add peels to a bowl and cover with sugar. Using a muddler, press the peels into the sugar. Let sit for 1 hour. Mix before using. Use the peeled fruit for juicing. 

TO MAKE GARNISHES: To make brandied cranberries bring 3/4 water and 3/4 cup sugar to a boil in a small pot. Add 6 oz. cranberries and stir until coated in syrup. Cook until just before the cranberries start to pop. Remove from heat and transfer to a glass jar. Add cinnamon stick. Pour in 1 /4 cup brandy and 1 /4 cup amaretto. Cover and let chill in the fridge for at lease 48 hours before using. Candied ginger is available at most grocery retailers. 

TO MAKE COCKTAIL: Stir all ingredients with ice and strain into a chilled coupe. Twist orange peel over the glass and discard. Garnish with roasted coffee beans. 

CURRENTLY CRAFTING: CAFE BOULEVARDIER

CAFE BOULEVARDIER :

COFFEE WITH A FRENCH TWIST

  • 1.5 oz. Crown Royal Special Reserve 

  • 1 oz. Dolin Rouge Vermouth 

  • 1 oz. Sumatra Coffee infused with Campari 

TO MAKE INFUSED COFFEE: Combine 3 tablespoons of whole coffee beans to 750 ml. Campari in an airtight jar. Allow to steep for 2 hours, shaking occasionally. Strain through a coffee filter or cheese cloth. 

TO MAKE COCKTAIL: Stir all ingredients with ice and strain into a chilled coupe. Twist orange peel over the glass and discard. Garnish with roasted coffee beans. 

CURRENTLY CRAFTING: ROYAL SPARKLER

ROYAL SPARKLER:

REFRESHING FALL BUBBLY

  • 1.5 oz. Crown Royal Whiskey

  • 1.5 oz. House Made Grenadine 

  • 1 oz. Fresh Pressed Lemon 

  • 2 dashes Tiki Bitters

  • Sparkling Wine 

TO MAKE GRENADINE: Combine equal parts sugar and unsweetened pomegranate juice over low heat. Stir until dissolved and cool before using. Will keep for 1 week in the refrigerator. 

TO MAKE COCKTAIL: Shake all ingredients and strain into a tall glass. Add ice and top with sparkling wine. Garnish with fresh rosemary and pomegranate seeds. 

CURRENTLY CRAFTING: LUCKY HONEY BEE

LUCKY HONEY BEE:

A POOLSIDE FAVORITE

  • 1.5 oz. Jameson Irish Whiskey

  • 1.5 oz. Honey-Orange Chai Tea Syrup

  • .5 oz. Lemon Juice

  • 2 Dashes Citrus-Chamomile Bitters

TO MAKE COCKTAIL: Shake all ingredients and strain over crushed ice.
Garnish with lemon and fresh mint.

TO MAKE HONEY-ORANGE CHAI TEA SYRUP: Heat equal parts honey and water until combined. Steep Orange Chai Tea bags in the mixture until desired flavor is achieved (25 tea bags per 10 ounces of liquid).