Bartender Magazine's 2012 Calendar

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Vol. 93, No.4 - Calendar 2012 - Founder: Raymond P. Foley; Publisher/Editor: Jaclyn Wilson Foley; Executive Assistant to the Publisher/Editor: Lauren Saccone; Art Director: Doug Swenson, Art Seventy, Inc.; Executive Secretaries: Anne Loffredo, Debbie Snader: Food Consultants: Alfred Mayer, Thomas Jannarone; Humor Editor: Hymie Lipshitz; Advertising Director: Jackie Foley (908)766-6006; Fax: (908)766-6607; www.bartender.com; e-mail: [email protected]; Facebook: Bartender Magazine, Twitter: www.twitter.com/barmag; Blog:bartendermagazine.wordpress.com,Photography: Ryan Foley; Intern: Michelle Milot; Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 150,000 readers and subscribers. Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine.The following are registered Trademarks of Foley Publishing Corp.: Bartender Foundation, Bartender Hall of Fametm, Bartender University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $ 30.00 in U.S.A.; US $ 45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 593, Livingston, NJ 07039. Allow 6 weeks for change of address. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2011/2012, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. Cover Artist: Arturo Sevanti. Check out the 2012 Calendar online www.bartender.com.For additional copies of the 2012 calendar, mail $7.00 to: BARTENDER Magazine, Dept. Cal, P.O. Box 158, Liberty Corner, NJ 07938–Printed in USA

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03 INDEX 2012.pdf 1 12/2/11 11:32 AM


SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

A LOVE SONG 1 oz. NO. 3 GIN 1 oz. MAURIN QUINA 1/2 oz. Luxardo Bitters 1/2 oz. THE KING'S GINGER LIQUEUR thin slice blood orangeCombine all but blood orange into a mixing glass, stir until diluted. Pour into martini glass. Run thin slice of blood orange around the rim and place in drink.-Russell Davis, Spirits Consultant/Bartender, Rickhouse, SF, CA

THE TOASTED DROP 1/2 oz. LUXARDO LIMONCELLO 1/2 oz. LUXARDO AMARETTO DI SASCHIRA 1 1/2 oz. OLD POTRERO STRAIGHT RYE WHISKEY 1 1/2 oz. lemon juice with agave nectar 1/2 oz. egg whiteShake all ingredients with 2 cups ice. Strain into a chilled cocktail glass. Garnish with cinnamon-sugar on the rim and a lemon twist. -Francesco LaFranconi, Dir., Corp. Mixology, SWS, LV, NV

DROPS OF JUPITER 1 1/2 oz. JUNIPERO 1/2 oz. GENEVIEVE 1/4 oz. rich wild sage honey syrup (2 parts raw honey to 1 part water) 1 dash Angostura Bitters 1 dash Whiskey Barrel Aged Bitters 3/4 oz. spring water Duke's Lemon GarnishCombine all ingredients except garnish in mixing glass and stir. Pour into a rocks glass and garnish with a Duke's lemon. Serve at room temperature. -Russell Davis

REGIMENTAL 1 oz. THE KING'S GINGER LIQUEUR 1 1/2 oz. LONGROW WHISKY 2 cubes pineapple, 1" squares 1/2 limeMuddle pineapple and add remaining ingredients. Shake and double strain into coupe. -Naomi Schimek, The Spare Room @ The Hollywood Roosevelt Hotel, LA, CA

Gooma's DayLauren's Day

BRITISHARMORED BRIGADE 1 1/2 oz. NO. 3 GIN 1 oz. fresh-pressed apple juice 1/2 oz. LUXARDO LIMONCELLO 1/4 oz. LUXARDO MARASCHINO LIQUEUR 1/4 oz. green chartreuseCombine ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with an apple slice. -Ian Ward, Snake Oil Cocktail Co., San Diego, CA

JAPONAIS NO. 3 1 1/2 oz. NO. 3 GIN 1 oz. THE KING'S GINGER LIQUEUR 1 oz. orange juice dash simple syrup cucumber,raspberries, candied ginger stick Muddle 2 cucumber slices, 2 raspberries and simple syrup in highball. Add ice. Combine all ingredients and shake. Strain into highball glass. Garnish with candied ginger stick. -Bruce Cole, Japonais, Chicago, IL

FLIP ROYAL 2 oz. THE KING'S GINGER LIQUEUR 1 oz. Rooibos Syrup whole egg dash Angostura Bitters 2 oz. soda waterShake well over ice and strain into chilled cocktail glass. Top with shaved spice mix (cinnamon, nutmeg, and coffee). -Jackson Cannon

Full Moon

THE SHAH'S SHANDY 1 oz. THE KING'S GINGER LIQUEUR 1/2 oz. NO. 3 GIN 3/4 oz. Meyer Lemon Juice 1/4 oz. rich simple syrup (2:1 sugar to water) 3 oz. ANCHOR LIBERTY ALEZest with Meyer Lemon Twist. -Resa Esmaili, Ananas Consulting, SF, CA

THIN WHITE DUKE 1 1/4 oz. THE KING'S GINGER LIQUEUR 1 oz. Lillet Blanc 1/2 oz. Meyer Lemon Juice 1/2 oz. ruby red grapefruit juice small branch of thyme splash of seltzerShake with ice and strain. Garnish with Meyer Lemon Peel twist. -Lou Bustamante, spirits & cocktail writer, USBG Sec., SF chapter

TEA PARTY COCKTAIL 1 1/2 oz. NO. 3 GIN 1/2 oz. THE KING'S GINGER LIQUEUR 1/2 oz. orange marmalade syrup 1/2 oz. lemon juice 1 oz. bergamot tea foam (brew tea, add to egg whites in whipped cream charger with nitrogen cartridge)Shake all ingredients except foam. Strain into chilled coupe. Layer foam onto cocktail. Garnish with small pinch of bergamot tea leaves.-Stuart McCluskey, The Bon Vivant, Scotland

LA DOLCE VITA 1 1/2 oz. HIRSCH SMALL BATCH RESERVE KENTUCKY BOURBON 3/4 oz. PAGES VERVEINE DU VELAY VERTE 1/2 oz. LUXARDO AMARO ABANO 2 dashes Regan's Orange BittersStir over ice and strain into a chilled cocktail glass.-Brother Cleve, godfather of the craft cocktail revival in Boston

Caitlin's Day

THE COPPER PENNY 2 oz. SPRINGBACK C.V. 3/4 oz. Punt E Mes 1/4 oz. Miracle Mile Nocino 1 large barspoon LUXARDO MARASCHINOStir well. Serve up in a coupe. Sink in a LUXARDO MARASCHINO CHERRY. -David Kupchinsky, Eveleigh Restaurant, West Hollywood, CA

THE FREMONT 1 oz. OLD POTRERO RYE 1 oz. CHATEAU DU BREUIL V.S.O.P. CALVADOS 3/4 oz. yellow chartreuse 1/2 oz. Punt E Mes dash barrel aged bittersStir and serve up. Garnish with spiral of apple skin. -Levi Walker, Prohibition, USBG San Diego

STATLER PEACH 2 oz. OLD POTREO RYE 1 oz. SATHENAY CREME DE PECHE 3/4 oz. fresh lemon juice 1/2 oz. simple syrup 1/2 oz. egg whites 10 whole peppercorns ginger beerAdd peppercorns to mixing glass and crush fine with Pug. Combine all ingredients except ginger beer. Dry shake. Add ice and repeat until frothy. Double strain over ice in a collins glass. Top with a float of ginger beer. Garnish with savory herbs and peach slices.-Timothy Stevens, Prohibition, USBG President, San Diego Chapter

Martin Luther King Jr.'s Birthday Observed

MODERN HERBAL 1 1/2 oz. HIRSCH SMALL BATCH RESERVE KENTUCKY BOURBON 1/2 oz. LUXARDO AMARO ABANO 1/2 oz. Luxardo Bitters 1/2 oz. LUXARDO CHERRY LIQUEUR SANGUE MORLACCO 2 dashes Angostura Orange Bitters 2 dashes Bitter Truth Grapefruit BittersStir and strain into a chilled cocktail glass. Garnish with grapefruit oil.-Joy Richard, Citizen Public House, Boston, MA

Willie's Day

THE AZTEC 2 STEP 2 oz. CHINACO REPOSADO 1 oz. grapefruit juice 1/2 oz. lime juice 1/2 oz. simple syrup 2 dashes Bitter Truth Grapefruit Bitters 4 thin slices cucumber top with sodaServe in a collins glass. Garnish with horizontally sliced cucumber. -Trevor Easter, Heaven's Dog, SF, CA

AN AUBURN RAINSHOWER 2 oz. CHINACO ANEJO 3/4 oz. MAURIN QUINA 1/4 oz. LUXARDO MARASCHINO LIQUEUR 2 dashes orange bittersCombine all ingredients in a mixing glass and stir with ice to dilution. Strain into a coupe glass and garnish with orange zest. -Russell Davis

SPACE AGE POP 1 1/2 oz. CHINACO REPOSADO 1 oz. LUXARDO AMARO ABANO 1/2 oz. LUXARDO MARASCHINO LIQUEUR 1/4 oz. fresh lemon juiceServe on one big rock. Garnish with orange oil.-Misty Kalkofen, Brick & Mortar, Cambridge, MA

EL CAMINO 2 1/2 oz. CHINACO REPOSADO 1/2 oz. D'ARISTI XABENTUN HONEY LIQUEUR 2 eye droppers of Bitterman's Mole BittersServe down in a single rocks glass. -Trina Strum, Trina's Starlight Lounge, Boston, MA

PUSHIN' DAISIES 1 oz. MAURIN QUINA 1 oz. Luxardo Fernet 1 oz. fresh lemon juice 1/2 oz. PAGES ELDERFLOWER SIROPShake and strain. Serve in a coupe glass. Garnish with grated coffee bean.-Jason Schiffer, 320 Main, Seal Beach, CA

L’ALTO STALONE 1 1/2 oz. NO. 3 GIN 1/2 oz. LUXARDO MARASCHINO 1/2 oz. LUXARDO AMARO ABANO 2 oz. fresh-squeezed grapefruit juice 4 drops Regan's BittersShake well over ice and serve on a Collins spear of ice. -Jackson Cannon, Eastern Standard, Boston, MA

New Year's Day

DILLING WITH SOBRIETY 2 oz. CHINACO REPOSADO 1/2 oz. LUXARDO MARASCHINO LIQUEUR 1/4 oz. LUXARDO AMARETTO 1 oz. orange juice 1/2 oz. lemon juice pinch salt fresh dillCombine all ingredients in a shaker. Shake and strain into a glass filled with ice. Garnish with orange zest and sprig of fresh dill. -Russell Davis

Buddy's Day

MAYANDECADENCE 1 3/4 oz. CHINACO ANEJO TEQUILA 1/2 oz. D'ARISTI XTABENTUN HONEY LIQUEUR 3 dashes Xocolatl Mole Bitters 3 dashes Aztec chocolate bittersIn a pint glass pour all the ingredients. Stir and strain into a bucket glass 3/4 full of ice. Garnish with orange peel.-Ronaldo Colli, American Bar, SF, CA

FUZZY KNIGHT 1 1/2 oz. SOBERANO BRANDY 1/2 oz. peach puree 1/4 oz. lemon juiceShake and strain over ice and top with soda. -Garth Flood, Cowboy Star, SD, CA

STORM PORTOLD FASHIONED 2 oz. English Harbor 5 Year Rum 1/2 oz. compounded bitter orange (2 parts Luxardo Fernet: 1 part CURACAO DE CURACAO splash of soda - stir then add dash each Angostura Bitters and Peychaud's Bitters bar spoon sugarStir. Add ice and stir again. Strain onto one large rock. Garnish with twist of lime.-Jackson Cannon

CAUSEWAY bar spoon LUXARDO MARASCHINO LIQUEUR 1 1/2 oz. English Harbor 5 Year Rum 1 oz. Curacao 4 dashes Angostura BittersServe down in a single rocks glass. Garnish with orange oil.-Ben Sandrof, Boston, MA

LADYBIRD 1/2 oz. LUXARDO MORLACO CHERRY LIQUEUR 2 oz. PINK PIGEON dash black walnut bittersStir and strain into Luxardo Fernet rinsed coupe. Drop and sink LUXARDO MARASCHINO CHERRY. -Kate Grutman, Sotto, LA, CA

DELICIOUSIN MAURITIUS 1 1/2 oz. PINK PIGEON 1/2 oz. white peach puree 1/4 oz. hibiscus syrup 1/4 oz. lemon juice 1/2 oz. Fever Tree Ginger AleShake all ingredients except ginger ale. Strain into chilled coupe glass. Float ginger ale and zest of fresh lemon.-Jessica Maria, Hotsy Totsy Club, Albany, CA

FALLEN APPLE 2 oz. HIRSCH SMALL BATCH RESERVE BOURBON 1/2 oz. THE KING'S GINGER LIQUEUR 1/8 oz. St. Elizabeth Allspice Dram 1/4 oz. cinnamon maple syrup 1/4 oz. apple cider syrup sodaCombine ingredients in a pint glass filled with ice and stir. Strain into a rocks glass filled with ice and top with soda. -Matt Jerome, Angele, Napa, CA

Isla's Day

RANGOON GIN FIZZ 1 1/2 oz. OLD RAJ GIN BLUE LABEL 3/4 oz. lime juice 1 oz. each simple syrup and heavy cream 7 drops absinthe 5 drops simple cardamom tincture 3 dashes Fee Brothers Jasmine Water 1 egg white 1 oz. Fever-Tree Bitter Lemon TonicIce a tall collins glass. Combine ingredients except tonic and absinthe in small cocktail tin. Remove ice from collins glass. Swirl with absinthe and discard excess. Add tonic. Ice shaker and shake. Strain into collins glass through fine strainer. Slide tall thin straw through center of foam and serve. -Eric Simpkins, Dinner Party Atlanta/The Lawrence, Atlanta, GA

BIRTHDAY CAKE 1 1/2 oz. PINK PIGEON 3/4 oz. cream 1/2 oz. simple syrupShake and serve up. Garnish with wide-cut lemon twist. -Lucien DeBock Conner,Snake Oil Cocktail, SD, CA

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JANUARY 2012www.anchordistilling.com

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THE RICHARDS GROUP JOB #: 11-0052-PTR CLIENT: Patron TRIM: 8.25" x 10.875" LIVE: 7.75” x 10.375” BLEED: 8.5” x 11.125”COLORS/LS: 4C/? PUB: Bartender Magazine RELEASE DATE: Nov. 2011 FOR QUESTIONS CALL: Kelley Cowles 214-891-5823 INSERTION DATE: 2012

Perfectionhas a darker side.

simply perfect.patronspirits.com

The perfect way to enjoy Patrón is responsibly. © 2012 The Patrón Spirits Company, Las Vegas, NV. 30% Alc./Vol.

An extraordinary blend of Patrón tequila, pure cocoa, and the natural essence of the finest coffee.

Introducing Patrón XO Cafe Dark Cocoa.

110052PTR_8_2x10_8_XO_Cocoa_Bar.indd 1 11/15/11 2:14 PM



DARK JULEP 1 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Bourbon 1/2 oz. Amaretto Liqueur dash Angostura BittersMix all ingredients in a cocktail glass. Add ice and stir until well-chilled. Strain into a chilled rocks glass.

CAFE MOCHA 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. CreamShake all ingredients with ice and strain into a rocks glass with ice. Garnish with chocolate shavings.

MINTY COCOA 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. White Creme de Menthe 1 oz. CreamShake all ingredients with ice and strain into a rocks glass with ice. Garnish with fresh mint.

BANANA SPLIT 2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Creme de Banana 1 oz. CreamShake all ingredients with ice and strain into a rocks glass with ice. Garnish with a banana slice.

SIBERIAN EXPRESSO 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Ultimat Vodka 1/2 oz. Sweetened Condensed MilkCombine all ingredients in a cocktail shaker with ice. Strain into a cocktail glass and top with shaved nutmeg.

BITTER ORANGE CREAM SODA 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 3-4 oz. Orange Soda 1 tsp. Bonn Maman Orange Marmalade (optional)Pour PATRÓN XO CAFE DARK COCOA into a Collins glass. Top with ice. Add orange soda until fizzy. Garnish with an orange wheel or twist.

NUTTY COCOA 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Amaretto Liqueur 1 oz. CreamShake all ingredients with ice and strain into a cocktail glass. Garnish with almond shavings.

Full Moon

COCOA BUTTER 2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Butterscotch Liqueur 1 large scoop Vanilla Ice CreamBlend all ingredients in blender and pour into a hurricane-style glass. Garnish with butterscotch drizzle.

Chester's Day

COCOA PISTACHIO 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. Amoretti Crema di PistachioBlend all ingredients in blender and pour into a hurricane-style glass. Garnish rim with ground pistachios.

COCOA DELIGHT 3 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Espresso 1 large scoop Coffee-Flavored GelatoBlend all ingredients and pour into a hurricane-style glass. Garnish with coffee grounds.

BROWN COW 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Ultimat VodkaBuild on the rocks.

XO CORTADO 1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Sweetened Condensed Milk shot of Espresso Warm Steamed MilkIn an espresso cup, preferably clear, add sweetened condensed milk. Let settle. Top with shot of PATRÓN XO CAFE DARK COCOA. Add shot of espresso. Top with warm steamed milk.

Lincoln's Birthday

QUICK ME UP 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Irish Cream LiqueurBuild in an old-fashioned glass. Top with ice. Serve.

SWEET DREAMS 2 oz. PATRÓN XO CAFE DARK COCOA 3/4 oz. Ultimat Vodka 1 oz. Caramel SyrupShake all ingredients with ice and strain into a cocktail glass. Garnish with a caramel rim.

Valentine's Day

CHOCOLATEMINT SIP 1 oz. PATRÓN XO CAFE DARK COCOA 2 1/2 oz. Pyrat Rum 1/2 oz. White Creme de Menthe Pernod rinseMix Pyrat, PATRÓN XO CAFE DARK COCOA, and Creme de Menthe in a cocktail glass. Add ice and stir to chill. In a chilled cocktail glass, add one tbsp. of Pernod. Swirl to coat and discard. Pour chilled mixture into the glass. Garnish with a large lemon twist.

THE DARK KNIGHT 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. SambucaServe in a martini glass.

Ray & Jackie's 28th Anniversary

COCOA SMASH 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 3/4 oz. Ultimat Vodka 1/2 oz. Agave Syrup 3/4 oz. Lemon Juice 8 Mint Leaves Soda WaterMuddle mint, lemon, and agave together in a bar shaker. Add liquors and ice. Shake and strain into a Collins glass. Add soda water to top off. Garnish with a mint leaf, lemon peel, and some cocoa nibs.

COCOA & CREAM1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 oz. Ultimat Vodka 1 oz. CreamShake all ingredients with ice and strain over ice intoa rocks glass. Garnish with dark chocolate powder.

ESPRESSOTINI 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN XO Cafe 1 oz. EspressoShake all ingredients with ice and strain into a cocktail glass.

DARK CHERRY 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. Ultimat Vodka 1/2 oz. Agave Syrup 5-6 muddled CherriesShake over ice and strain into a martini glass.

President's Day

CHOCOLATE BITE 1 1/2 oz. PATRÓN XO CAFE DARK COCOA 1 1/2 oz. PATRÓN Silver 1/2 oz. PATRÓN Citronge 1 oz. Heavy Whipping Cream 3/4 oz. Simple Syrup 1 Egg WhiteDry-shake the ingredients and then add ice and shake again. Strain into a martini glass. Can dress it with a chocolate swirl, coffee beans, or small Hershey's chocolates on top of the egg white froth.

DAWN PATROL 1 oz. PATRÓN XO CAFE DARK COCOA 3/4 oz. Almond Milk (or any milk product) 1 oz. Espresso Shot 1/2 oz. GrenadinePour all ingredients into a shaker. Shake vigorously. Strain over ice and garnish with lemon peel and cocoa nibs.

Ash Wednesday

DARK EYES 1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimat Vodka 1/2 oz. PATRÓN Citronge LiqueurServe as a shot. Garnish with a black olive.

DELICIOUS DARKNESS 2 1/2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Pyrat RumShake with ice. Strain into a chilled martini glass.

CAFE DARK NIGHT 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Irish Whiskey 2 oz. hot CoffeeServe in chilled, fluted champagne glass. Top with heavy cream and a maraschino cherry.

MIDNIGHT MADNESS 1 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Ultimat Vodka 1/2 oz. ChampagneAdd PATRÓN XO CAFE DARK COCOA and Vodka to a chilled champagne flute. Top with 1/2 oz. champagne.

COFFEE DARK& CREAMY 2 oz. PATRÓN XO CAFE DARK COCOA 3 oz. hot CoffeeServe in a champagne flute. Top with whipped cream and dark chocolate.

SWEET DARKNESS 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. PATRÓN Citronge Liqueur 1/2 oz. Pyrat RumShake with ice. Strain into a sugar-rimmed martini glass.

THE DARKKNIGHT RISES 2 oz. PATRÓN XO CAFE DARK COCOA 1/2 oz. Sambuca shot of espresso Build in a coffe mug.

Leap Day

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FEBRUARY 2012www.patronspirits.com

07 PATRON RECIPES.pdf 1 11/21/11 5:22 PM



TULLAMORE DEW ROCKS 2 oz. TULLAMORE DEWServe over ice in a rocks glass.

TULLAMORE DEW& GINGER 2 oz. TULLAMORE DEW 3 oz. ginger alePour TULLAMORE DEW over ice into rocks glass. Add ginger ale. Garnish with slice of lime.

TULLAMORE DEW& COLA 2 oz. TULLAMORE DEW 3 oz. colaPour TULLAMORE DEW over ice into rocks glass. Add cola. Garnish with slice of lime.

TULLAMORE DEW& APPLE CIDER 2 oz. TULLAMORE DEW 4 oz. apple ciderServe with a slice of apple.

TULLAMORE DEW& A BREW 2 oz. TULLAMORE DEWPour shot glass of TULLAMORE DEW. Drop into pint glass of beer.

THE 1829 1 oz. TULLAMORE DEW 1 oz. orange juice 1 oz. Lillet Rouge 1 oz. Bols or Cherry Heering Cherry BrandyCombine ingredients and shake well. Serve up in a martini glass or over fresh ice in a rocks glass. Garnish with orange slice or twist.

IRISH CHANNEL 1 1/2 oz. TULLAMORE DEW 1 oz. apple cider 1/2 oz. simple syrup 1/2 oz. fresh lemon juice dash Angostura BittersCombine ingredients and shake well. Serve up in a martini glass. Garnish with a round slice of apple.

THE IRISH WARD 1 1/2 oz. TULLAMORE DEW 1/2 oz. grenadine 1/2 oz. fresh lemon juice 1/2 oz. fresh orange juiceCombine ingredients and shake well. Strain over ice in a rocks glass. Garnish with a lime wheel.

Full Moon

HOT TULLY 1 oz. TULLAMORE DEW 1/2 oz. simple syrup 1/2 oz. fresh lemon juice 3 oz. hot waterCombine ingredients in a warm mug. Stir before serving. Optional: add some fresh ginger OR infuse a simple syrup with flavors like cinnamon and orange, or apple and ginger.

TULLY-TINI 1 1/2 oz. TULLAMORE DEW 1/2 oz. sour apple schnapps 3 oz. cranberry juiceShaken and served in a martini glass.

DEW PICKLEBACK 2 oz. TULLAMORE DEW 2 oz. pickle juiceServe with a back of pickle juice.

Daylight Savings

IRISH MARGARITA 2 oz. TULLAMORE DEW 1/2 oz. Grand Marnier 1 oz. fresh lime juiceShake with ice. Serve in a rocks glass over ice.

Katharine's Day

IRISH GOLD 2 oz. TULLAMORE DEW 2 oz. ginger ale 1/2 oz. peach schnapps splash orange juiceCombine in an ice-cube filled Collins or specialty glass. Stir and garnish with a lime wheel.

TROPICAL DEW 2 oz. TULLAMORE DEW 1 oz. pineapple juice squeeze lemon juice top with soda waterCombine TULLAMORE DEW with the juices. Add ice and fill with soda. Stir gently. Serve in a highball glass with lemon or lime wedge.

DEW BERRYMORE 2 oz. TULLAMORE DEW 1 oz. raspberry liqueur dash sour mix splash grenadineShake and strain into a martini glass.

THE KNOT SHOT 2 oz. THE KNOTServe in a shot glass.

TULLAMORE DEW IRISH COFFEESweetened with sugar, made legendary with TULLAMORE DEW and topped with whipped cream.

St. Patrick's Day

BLACK IRISHMAN 2 oz. TULLAMORE DEW 1 oz. KahluaServe over ice in a rocks glass. Garnish with a cherry.

WILD IRISH ROSE 1 1/2 oz. TULLAMORE DEW 1 1/2 tsp. grenadine 1/2 oz. lime juice club sodaFill a highball glass with ice. Add TULLAMORE DEW, grenadine, and lime juice. Stir well. Fill with club soda.

PADDY O'MANHATTAN 1 1/2 oz. TULLAMORE DEW 1/2 oz. sweet vermouth dash Angostura BittersStir and strain. Garnish with parsley.

First Day of Spring

BLACK AND TAN 1 1/2 oz. TULLAMORE DEW 1 oz. Sailor Jerry Rum 1/2 oz. each lime juice and orange juice 1/2 tsp. superfine sugar 4 oz. ginger ale, chilledCombine TULLAMORE DEW, rum, lime and orange juice, sugar, and 3-4 ice cubes in shaker. Pour remaining ice in a 10 to 14 oz. glass. Strain mixture into glass and fill with ginger ale.

BLUE BLAZER 2 oz. TULLAMORE DEW 1 oz. clear honey 1/2 oz. lemon juice 1-3 oz. waterPour all ingredients into a pan and heat very gently until the honey has dissolved. Place a teaspoon into a short tumbler and pour drink carefully into the glass. The spoon prevents the glass cracking. Serve with cinnamon sticks.

THE KNOT NEAT 2 oz. THE KNOTServe in a brandy snifter.

PEGGY DEW 1 1/2 oz. TULLAMORE DEW 3/4 oz. amarettoStir with ice and strain into a chilled cocktail glass or with ice cubes in an old-fashioned glass.

THE KNOT ICED 2 oz. THE KNOTServed over ice in a rocks glass.

EMERALD ISLE 3/4 shot TULLAMORE DEW 3/4 shot green creme de menthe 2 scoops vanilla ice cream soda waterBlend first 3 ingredients and add soda water. Stir.

KNOT 'n GINGER 2 oz. THE KNOT ginger aleIn a tall glass with ice. Fill with ginger ale.

THE TRI-COLORLayered in a shot glass: 1/3 creme de menthe 1/3 Irish creamFloat 1/3 shot THE KNOT on top.

KNOT BOMB 1 shot THE KNOTDrop shot into pint glass of Guinness.

IRISH SPRING 1 oz. TULLAMORE DEW 1/2 oz. peach schnapps 1 oz. orange juice 1 oz. sweet & sour mixServe in a Collins glass with ice and stir well. Garnish with an orange slice.

PADDY COCKTAIL 1 1/2 oz. TULLAMORE DEW 3/4 oz. sweet vermouth several dashes Angostura BittersMix all ingredients with cracked ice in a shaker. Serve in a chilled cocktail glass.

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MARCH 2012www.facebook.com/tullamoredew www.youtube.com/user/tullamoredewofficial

09rTULLAMOREDEW RECIPES.pdf 1 12/5/11 5:40 PM

T: 8.25 inT: 1

0.875

in

DATE: 10. 27. 2011

CLIENT: Imperial Brands / Sobieski Vodka

PUBLICATION: Bartender Magazine 2012 Calendar

ISSUE:

BLEED: 8.5" x 11.125"

TRIM: 8.25" x 10.875"

LIVE: 7.5" x 10.125"

FILENAME: SBSK-2131 Bartender Magazine Calendar Ad_M1.indd

COLORS: 4/C Process

ART DIRECTOR: Marty Weiss

DESIGNER: Eulie Lee

PRODUCTION MANAGER: Jeff Greenberg

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t r u t h i n v o d k a.c o m

NOTHING WRONG WITH A

TEA PARTY,BUT, LET’S HOPE SOMEONE BRINGS THE

GOOD STUFF.

Please Enjoy Sobieski Responsibly. SOBIESKI® VODKA, 40% ALC./VOL. (80 PROOF). PRODUCT OF POLAND. ©2011 IMPORTED BY IMPERIAL BRANDS, INC., PALM BEACH GARDENS, FL

108987_0

108987_0.pgs 10.27.2011 14:08 PDFX1a



TRON & TONIC 2 1/2 oz. SOBIESKI CYTRON VODKA 3 oz. tonicServe in a tall glass with ice. Lime wedge garnish.

KANDY KORN 2 1/2 oz. SOBIESKI VANILIA VODKA 1/2 tbsp. honeyServe with an orange slice.

BIZON BLUE BARTINI 2 1/2 oz. SOBIESKI BIZON GRASS VODKA splash of blue curacaoShake with ice. Serve in a chilled martini glass.

KARAMEL KOLADA 1 oz. SOBIESKI KARAMEL VODKA 2 oz. Coco Lopez Real Cream of Coconut 1 oz. pineapple juiceBlend.

Full Moon

RASPBERRY BURN 2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. cranberry juiceServe in a shot glass or over ice.

BOARDWALK BABY 2 oz. SOBIESKI ORANGE VODKA 1/2 oz. pineapple juice 1/2 oz. cranberry juice 1/2 oz. Marie Brizard Triple SecShake well. Serve on the rocks or in a chilled sugar-rimmed martini glass.

CYTRON UNDER THE SUN 2 oz. SOBIESKI CYTRON VODKA 1/4 oz. Marie Brizard Triple Sec 1/4 oz. cranberry juiceShake with ice. Serve in a chilled martini glass or on the rocks.

SOBIESKI SAND CASTLE 2 oz. SOBIESKI VANILIA VODKA 1/2 oz. lime juice 1/4 oz. Irish creamShake with ice. Serve in a shot glass.

MANSION MARY 2 oz. SOBIESKI VODKA 2 1/2 oz. tomato juice or V8 1/8 oz. celery salt 1/8 oz. Worcestershire sauce dash salt & pepper dash lemon juiceShake all ingredients in a tall glass with two scallions (bunny ears) as garnish.

PLAYBAR BREEZE 2 oz. SOBIESKI CYTRON VODKA 2 oz. pineapple juice 1 oz. cranberry juiceServe in a tall glass with an orange slice.

ORANGE YOU A CENTERFOLD 2 oz. SOBIESKI ORANGE VODKA 2 oz. orange juice 1 oz. pineapple juiceServe over ice with a Maraschino Cherry.

SOBIESKI RASPBERRY RASCAL 2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. tequilaShake well. Serve on the rocks.

SOBIESKI EXPRESS 2 oz. SOBIESKI ESPRESSO VODKA 1/2 oz. half and half dash Marie Brizard Chocolat RoyalServe over ice in a rocks glass.

CYNSATIONAL 2 oz. SOBIESKI CYNAMON VODKA 1 oz. Irish creamShake with ice. Strain over ice.

KARAMEL LARGO 2 oz. SOBIESKI KARAMEL VODKA 3 oz. orange juice Serve in a tall glass with ice.

Howard's Day

PULP FICTION 2 oz. SOBIESKI ORANGE VODKA 1 oz. orange juice 1/2 oz. grapefruit juiceShake with ice. Strain into a chilled martini glass. Garnish with a sugared orange slice.

SOBIESKI SANDALS 2 oz. SOBIESKI VANILIA VODKA 1/2 oz. Marie Brizard White Cacao 1/2 oz. amaretto disaronoShake. Serve in a chilled martini glass or over ice.

Jimmy's Day

PURPLE ORCHARD 2 1/2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. elderflower liqueur splash grenadineShake. Serve in a chilled martini glass.

Ray's Day

CYTRON & SODA 2 1/2 oz. SOBIESKI CYTRON VODKA 3 oz. club sodaServe in a tall glass with ice. Lime wheel garnish.

S.O.B. 2 oz. SOBIESKI VODKA 1/4 oz. Marie Brizard Blackberry Liqueur Pour SOBIESKI VODKA over blackberry liqueur.

SOBIESKI SUNFLOWER 2 oz. SOBIESKI VODKA 3 oz. orange juice 1/4 oz. Galliano 1/4 oz. KahluaMix SOBIESKI VODKA and orange juice. Float Galliano and put one dash of Kahlua in the middle.

SOBIESKI HOT APPLE FRITTER 2 oz. SOBIESKI CYNAMON VODKA 1/2 oz. apple schnappsShake with ice. Strain into a chilled martini glass with an apple slice garnish.

CYBER TRON 2 1/2 oz. SOBIESKI CYTRON VODKA 1/2 oz. Marie Brizard Triple Sec 1/2 oz. cranberry juiceShake with ice and serve on the rocks.

RASPBERRY GANACHE 2 oz. SOBIESKI RASPBERRY VODKA 1/2 oz. heavy cream splash grenadineShake. Serve in a chilled sugar-rimmed martini glass.

SOBIESKIMORNING BLEND 2 oz. SOBIESKI ESPRESSO VODKA 2 oz. coffee splash creamBuild in your favorite mug.

TRONTINI 2 1/2 oz. SOBIESKI CYTRON VODKA splash Marie Brizard Triple SecShake with ice. Serve in a chilled martini glass with an orange slice.

ALL THAT RAZZ 2 oz. SOBIESKI RASPBERRY VODKA 3 oz. lemon/lime sodaServe in a tall glass.

SNOBIESKI 2 1/2 oz. SOBIESKI CYTRON VODKA 1/2 oz. Marie Brizard Triple Sec 1/2 oz. cream or Irish creamShake and serve over crushed ice shaped like a ball in a rocks glass.

SOBIESKI CYNAMON ROLL 2 oz. SOBIESKI CYNAMON VODKAFill a shaker with ice. Pour in vodka. Rotate back and forth with another glass shaker (this is called 'rolling'). Pour into a chilled shot glass - it's cold and cynamon!

KARAMEL & KREME 2 1/2 oz. SOBIESKI KARAMEL VODKA 1 oz. creamShake with ice. Serve on the rocks. Garnish with a cinnamon stick.

Debbie's Day

SOBIESKI VANILIA ESPRESSO 1 oz. SOBIESKI ESPRESSO VODKA 1 oz. SOBIESKI VANILIA VODKA 1 oz. Marie Brizard Chocolat RoyalShake. Serve on the rocks.garnish with a lime wedge.

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APRIL 2012www.truthinvodka.com

11 APRIL SOBIESKI RECIPE.pdf 1 11/17/11 1:19 PM

Visit us at www.piscoporton.com or www.facebook.com/piscoportonDiscover Pisco Portón Responsibly. Pisco Portón 43% alc/vol (86 proof) © 2011 Imported by Pisco Portón, Manhasset, NY

Try something newthat is actually new

More flavorful than

vodka yet more

subtle than tequila,

Pisco Portón®

inspires a whole

new world

of cocktails.

PORT2048 11/10/11 10:00 AM Page 1



PORTÓN SOUR 1 1/2 oz. PISCO PORTÓN®

1/2 oz. Fresh Lime Juice 1/2 oz. Simple Syrup 1/4 oz. Egg White 1 dash Angostura BittersCombine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.

CAPITAN 1 1/2 oz. PISCO PORTÓN®

1 1/2 oz. Sweet Vermouth 1 dash Angostura BittersPour vermouth and PISCOPORTÓN® into a glass with ice, then add dash of bitters. Stir or shake ingredients together until cool. Strain into a martini glass and garnish with brandied or maraschino cherry resting at the bottom.

PORTONERO 2 oz. PISCO PORTÓN®

4 oz. Ginger Ale (or Ginger Beer) 1/4 oz. Lime JuiceMix PISCO PORTÓN®, ginger ale (or ginger beer), and lime juice into a tall glass and serve over ice.

STRAWBERRY PERUVIAN MARGARITA 2 oz. PISCO PORTÓN®

1 1/2 oz. fresh crushed Strawberries or Premium Strawberry Mix 1/2 oz. Fresh Lime Juice 1 oz. Simple SyrupCombine ingredients in a shaker with ice and shake. Strain contents into a margarita glass.

ULTIMATE PERUVIAN MARGARITA 2 oz. PISCO PORTÓN®

1 oz. Grand Marnier 1/2 oz. fresh Lime Juice 1 oz. Simple SyrupCombine the ingredients in a shaker with ice and shake. Strain contents into a margarita glass.

SWEET SOFI 2 oz. PISCO PORTÓN®

1/2 oz. Cointreau 1/2 oz. Tangerine Juice 1/2 oz. Pineapple JuiceMix all ingredients in a shaker filled with ice. Strain into a martini glass.

Full Moon

CHOCOLATE LOVER 2 oz. PISCO PORTÓN®

1 oz. Chocolate Cream Liqueur 1/2 oz. Grand MarnierCombine and chill the ingredients in a shaker with ice and shake well. Strain drink into a martini glass and garnish with an orange twist.

YELLOW BIRD 1 oz. PISCO PORTÓN®

1 oz. Peach Schnapps 1 oz. Coconut Liqueur 2 oz. Ginger Ale pureed Peach ChunksMix all ingredients in a shaker with ice. Shake well and strain into a martini glass.

ST. PISCO 2 oz. PISCO PORTÓN® 1 oz. St. Germain 1 oz. Soda Water 1 oz. fresh Lime Juice fresh Cucumber and MintMuddle cucumber and mint with fresh lime juice. Add PISCO PORTÓN®, St. Germain, soda water, and ice in a shaker. Shake well and serve in a highball glass with ice.

PISCO PETE 2 oz. PISCO PORTÓN®

1 oz. Gin 4 oz. Lime Juice 2 oz. Soda Water crushed IceAdd PISCO PORTÓN®, gin,and lime to shaker. Add crushed ice. Shake for 30 seconds. Pour into highball glass. Spritz with soda water. Garnish with sprig of mint.

ACHOLADO TOSTADO & OXIDADO 3 oz. PISCO PORTÓN®

1 oz. Kahlua 1 oz. DrambuieMix all ingredients in a shaker with ice. Strain into a martini glass.

PORTÓN TINI 1 1/2 oz. PISCO PORTÓN®

1/2 oz. Vanilla Liqueur 1 oz. fresh Lemon Juice 1 oz. Simple Syrup 1 oz. Club SodaMix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

VIANEF 1 oz. PISCO PORTÓN®

1 oz. Drambuie 1/4 oz. Campari 1/4 oz. fresh Lime JuiceMix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

Mother's Day

PISCO PASSION COSMO 1 1/2 oz. PISCO PORTÓN®

3/4 oz. Cointreau 1/4 oz. Cranberry Juice 1/4 oz. Pomegranate Juice splash Tangerine and Lime JuiceMix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

MELONTINI 1 1/4 oz. PISCO PORTÓN®

1/2 oz. Midori splash Sour Mix splash Pineapple JuiceMix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

RASPBERRYPORT'INI 1 1/2 oz. PISCO PORTÓN®

1/2 oz. Chambord 1/2 oz. Sour Mix 3/4 oz. Agave Nectar (or Simple Syrup) splash fresh Lime Juice Raspberry Puree (or muddled Raspberries)Mix all ingredients in a shaker with ice and shake well. Strain into a martini glass.

PINK PASSION 2 oz. PISCO PORTÓN®

1 oz. Pomegranate Juice 1 oz. Tangerine Juice pinch Sugar to tasteCombine all ingredients in a shaker with ice and shake well. Strain into a martini glass.

PISCO SMASH 1 1/2 oz. PISCO PORTÓN®

2 oz. Riesling 1/2 oz. Simple Syrup splash Lemon/Lime Juice muddled GrapesMuddle grapes in bottom of highball glass. Add PISCO PORTÓN® and ice. Fill with Riesling of choice.

CHOCOLATE DREAM 1 oz. PISCO PORTÓN®

1/4 oz. Godiva Dark Liqueur 1/4 oz. Godiva White Liqueur 1/4 oz. Creme de Cacao splash CreamCombine ingredients in a shaker filled with ice and shake well. Strain into martini glass garnished with chocolate syrup.

Armed Forces Day

PISCOINHA 2 1/2 oz. PISCO PORTÓN®

2 tsp. Sugar 1 lime (8 wedges)Muddle the sugar into the lime wedges in a rocks glass. Fill the glass with ice cubes. Pour PISCO PORTÓN® into the glass. Stir well. Add a Sangria float on top if desired.

PISCO CITRUS 1 1/2 oz. PISCO PORTÓN®

1/2 oz. TyKu Liqueur 3 oz. Tonic WaterFill highball glass with ice. Add PISCO PORTÓN® and TyKu. Top off with tonic water.

PISCOCELLO 1 1/2 oz. PISCO PORTÓN®

1 oz. Limoncello 3/4 oz. Grape Juice 1/2 oz. Simple SyrupCombine ingredients in a shaker filled with ice and shake well.

PORTÓN PUNCH 24 oz. PISCO PORTÓN®

8 oz. Simple Syrup 16 oz. Distilled Water 10 oz. Lemon Juice 1 fresh PineappleCut a fresh pineapple in squares about 1/2 X 1 1/2". Put these squares of fresh pineapple in a bowl of simple syrup to soak overnight. In the morning, mix the rest of the ingredients in a big bowl. Use 3 or 4 oz. of punch per glass adding a square of the soaked pineapple to each. Serve very cold.

RASPBERRY LEMON PUNCH 1 oz. PISCO PORTÓN®

2 oz. Raspberry Lemonade 2 oz. Elderflower Liqueur Lemon Wheel garnishTo make Raspberry Lemonade: In a pitcher, add a dozen fresh squeezed lemons and water. Muddle in three half lemons along with a small container of fresh raspberries. Sweeten with elderflower liqueur.

PORTÓN SPARKLER 1 1/2 oz. PISCO PORTÓN®

1/2 oz. St Germain 3 1/2 oz. Champagne 2 oz. Grapefruit Juice top off with Club SodaAdd PISCO PORTÓN®, St. Germain, Grapefruit Juice, and Champagne in a champagne glass together. Top off with club soda.

SPARKLING PORTÓN TINI 2 oz. PISCO PORTÓN®

1 oz. Simple Syrup 1/2 oz. Fresh Lemon Juice 3 Strawberries ChampagneMuddle strawberries and simple syrup in a shaker. Add PISCO PORTÓN® and lemon juice. Shake well. Strain into martini glass and top off with champagne.

PERUVIAN CHAMPAGNE 2 oz. PISCO PORTÓN®

1 oz. fresh Lemon Juice 1/4 oz. Grape Juice 1 tsp. Sugar chilled ChampagneMix PISCO PORTÓN®, lemon juice, grape juice, and sugar in a shaker with ice and shake well. Strain into a highball glass filled with ice. Top with champagne.

KIR ROYALE 2 oz. PISCO PORTÓN®

1/2 oz. Creme de Cassis 4 oz. Champagne or Sparkling WineCombine ingredients and serve in a champagne flute.

PINEAPPLE PISCO-JITO 3 oz. PISCO PORTÓN®

2 oz. fresh Lime Juice 1 oz. Simple Syrup 2 oz. Pineapple PureeIn a shaker, combine liquids. Shake vigorously. Serve in a 6 oz. glass and garnish with dried sweet pineapple slice and stem of mint.

APPLECHILCANITO 2 oz. PISCO PORTÓN®

1/2 oz. Apple Liqueur 1/2 Green Apple 3 oz. Ginger AleBlend all the ingredients except the ginger ale in a blender for approximately 15 seconds. Strain and serve directly into a Collins glass with a lot of ice. Finally add the ginger ale. Garnish with a lime wedge inside the glass and a half moon of apple on the edge of the glass. A green cherry is optional.

PERUVIAN CAFE 1 1/4 oz. PISCO PORTÓN®

3/4 oz. Irish Cream LiqueurFill with coffee. Optional: Top with cream.

Memorial Day

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MAY 2012www.piscoporton.com

13 PISCO PORTON RECIPES.pdf 1 11/23/11 12:34 PM

With Coco Lopez® Real Cream of Coconut

or Coco Lopez® Lite with 40% less fat.

COCO LOPEZ, INC. MIRAMAR, FL 330279 5 4 • 4 5 0 • 3 1 0 0

®

www.cocolopez.com

15r JUNE COCO AD.indd 1 11/22/11 1:57 PM



CREME FRAPPE 1 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Rum 1 oz. Carolans Irish Cream 5 oz. MilkBlend.

BERT SIMPSIN 1/2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1/2 oz. Ultimat Vodka 1/2 oz. Midori Melon LiqueurBlend.

BIKINI MARTINI 2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. SKYY Vodka splash Orange Juice splash Pineapple JuiceBlend.

BOUNTY MARTINI 1 1/2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 1/2 oz. Smirnoff Vodka 1/4 oz. Sugar Syrup 4 dashes Angostura Orange Bitters 3 fresh StrawberriesBlend.

Full Moon

DIRTY MONKEY 1/2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 3/4 oz. Sobieski Vodka 3/4 oz. Coffee Liqueur 3/4 oz. Banana Liqueur 1/2 scoop Vanilla Ice CreamBlend.

LITE COMFORT COLADA 1 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1 1/2 oz. Southern Comfort 2 oz Pineapple JuiceBlend and garnish with a maraschino cherry.

LOPEZ® LIBATION 1 1/2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 1/2 oz. Bacardi Light Rum 1/4 oz. fresh Banana 1/2 oz. GrenadineBlend and garnish with orange and pineapple slices.

COCOMOTION 4 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Rose's Lime Juice 1 1/2 oz. Dark Rum 1 1/2 cups IceBlend.

LeRoy's Day

CACTUS COLADA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 1/4 oz. PatrónTequila 1/2 oz. Midori 1 oz. Orange Juice 1 oz. Pineapple Juice 1/2 oz. Grenadine 2 cups IceBlend and garnish with a pineapple.

ALASKANBLUE WHALE 1 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1 1/2 oz. Gin 1 oz. Blue CuracaoBlend.

NUTTY COLADA EASY 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. Disaronno Amaretto 3 oz. Pineapple JuiceBlend. Garnish with a maraschino cherry.

Billy's Day

FROZEN APRICOT ORANGE LOPEZ®

2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Marie Brizard Apry 1 1/2 oz. Orange JuiceBlend.

Doug's Day

TEQUILADA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. Gold Tequila 4 oz. Pineapple Juice slice fresh PineappleBlend.

PINEAPPLECHI-CHI 2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1 1/2 oz. SKYY Infusions Pineapple 2 oz. Unsweetened Pineapple Juice 1/2 oz. Cane Sugar SyrupBlend all ingredients and serve with ice in a coconut glass. Garnish with pineapple and cherry. Add an umbrella and straw.

Flag Day

TOASTEDCOCONUT COLADA 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. Toasted Coconut 1 1/2 oz. SKYY Infusions Pineapple 1/2 oz. Amaretto 1 oz. Homemade Sour Mix 2 dashes Angostura BittersCombine all ingredients in blender and process until smooth. Serve in hurricane glass. Top with toasted coconut and pineapple wedges. Add an orchid.

COCONUTBANANA COLADA 2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Cruzan Coconut Rum 3/4 oz. Cruzan Banana Rum 3 oz. Pineapple JuiceBlend. Top with maraschino cherry.

TOASTY ALMOND COLADA 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 2 oz. Cream 1 oz. Almond Liqueur 1 oz. KahluaBlend. Top with toasted almonds.

Father's Day

TRICOLOR COCKTAIL 3 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1 oz. Licor 43 1 oz. Melon-Flavored Liqueur 2 oz. Orange Juice 1 slice Kiwi Fruit, peeled dash Grenadine 1 cup IceMix in blender until smooth.

TROPICAL BLUSH 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. Vodka 3 oz. Cranberry Juice CocktailBlend.

TROPICAL BREEZE 1 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1 oz. Rum 1/2 oz. Creme de Banana 2 oz. Orange JuiceBlend. Garnish with a pineapple spear and a maraschino cherry.

First day of Summer

PEACHES 'N CREAM 3 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. Peach SchnappsMix in blender until smooth.

RASPBERRY SPARKLER 3 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Champagne 2 oz. Raspberry Puree 1 cup IceMix in blender until smooth.

COCONUT DAIQUIRI 1 1/2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 1/2 oz. Rum 1/2 oz. Lime Juice 1 cup IceMix in blender until smooth.

COCOMOTION 4 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Lime Juice 1 1/2 oz. Dark Rum 1 1/2 cups IceMix in blender until smooth.

STRAWBERRYBANANA COLADA 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 1/2 oz. Banana Rum 1 medium Banana 2 oz. COCO LOPEZ®

2 oz. strawberries 1 cup IceMix in blender until smooth.

FROZEN PEACHY ORANGE COLADA 2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. Orange Juice 1 1/2 oz. Peach-Flavored Schnapps 1/2 oz. Grenadine 1 1/2 cups IceMix in blender until smooth.

ALOHA 1 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. Dark Rum 1/2 oz. Fresh Lime Juice 2 oz. Pineapple Juice 2 oz. Fresh Orange Juice small scoop Vanilla Ice CreamGarnish with pineapple spear and maraschino cherry.

BEACHSIDECOCO LOPEZ®

3 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 2 oz. strawberry daiquiri mix 1 1/2 oz. Midori Melon Liqueur1 oz. Bacardi Light RumMix in blender until smooth.

LIGHTHOUSELADDIE 2 oz. COCO LOPEZ®

REAL CREAM OF COCONUT 1 oz. Rum 1 oz. Dark Creme de Cacao 1/2 oz. Butterscotch Flavored Schnapps 2 oz. Half & HalfBlend well.

LIMONMADNESS 1/2 oz. COCO LOPEZ®

LITE REAL CREAM OF COCONUT 1/2 oz. Bacardi Light Rum 1 oz. Orange Juice 1 oz. Ocean Spray Cranberry Juice 1 cup IceMix in blender until smooth.

Ryan's Day

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JUNE 2012www.cocolopez.com

15 JUNE COCO RECIPES.pdf 1 11/19/11 3:50 PM

THE WORLD’S MOST AWARDED RUM RANGE

As voted by The Rum Masters

ANGOSTURA 7YO BARRELS bartender ad.indd 1 18/11/2011 16:09



TOBAGO TEA TIME 1 oz. ANGOSTURA RESERVA 1 Earl Grey Tea Bag 1/8 oz. Banana Liqueur 2 dashes Angostura Orange BittersCoat the glass with orange bitters. Place the tea bag in the glass and add ANGOSTURA RESERVA. Add the banana liqueur and fill the glass with cubed ice. Stir gently. Serve soda water on the side. Garnish with orange peel/banana slice.

Full Moon

TRICONTINENTAL 2 oz. ANGOSTURA 5 YEAR OLD 1/4 oz. Dark Creme de Cacao 1/4 oz. GrenadineLayer ingredients in a champagne flute.

Zack's DayIndependence Day

MAI TAI 1 oz. ANGOSTURA 7 YEAR OLD 1/4 oz. Lime Juice 1/4 oz. Orange Curacao 1/8 oz. Orgeat Syrup 3 dashes Angostura BittersCombine all ingredients in a shaker. Shake and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and an extra fine layer float of ANGOSTURA 7 YEAR OLD.

BELLEVUE 1 1/2 oz. ANGOSTURA RESERVA 2 oz. Pineapple Juice 3/4 oz. Coco Lopez® Real Cream of Coconut 1/4 oz. Lime JuiceShake with ice. Strain over crushed ice into a highball glass.

APPLE & GINGER MOJITO 1 oz. ANGOSTURA 5 YEAR OLD 10 Mint Leaves 1/8 oz. Lime Juice 1/8 oz. Sugar Syrup 1/4 oz. Apple Juice top with Ginger BeerPlace all ingredients (apart from the ginger beer and apple juice) in a tall glass. Press the mint gently to extract the flavor. Add the apple juice and some crushed ice. Gently churn the drink and top up with ginger beer. Garnish with mint sprig and an apple fan.

CIAO, BABY 1 1/4 oz. ANGOSTURA 7 YEAR OLD 2 oz. Strawberries 1 oz. Collins Mix 1/2 oz. GrenadineCombine all ingredients with 2 cups of crushed ice in a blender. Blend until slushy and serve in a hurricane glass.

STRAWBERRY FIELDS 3 oz. ANGOSTURA 5 YEAR OLD 4 oz. Fresh Strawberry Puree 2 oz. Orange JuiceCombine ingredients in a sugar-rimmed glass.

ABRACADABRA 1 1/2 oz. ANGOSTURA RESERVA 1 1/2 oz. Mandarin Juice 1 1/2 oz. Grapefruit Juice 1/2 tsp. SugarShake and strain into a double cocktail glass filled with crushed ice.

CAFE TRINIDAD 1 oz. ANGOSTURA 7 YEAR OLD 3/4 oz. Amaretto Liqueur 3/4 oz. Coffee Liqueur 1 oz. Heavy Whipping CreamShake and strain into a cocktail glass.

Hymie's Day

THE JEWEL 2 oz. ANGOSTURA 5 YEAR OLD 1 oz. Grenadine Syrup 2 1/2 oz. Orange JuiceShake well. Strain into collins glass over crushed ice.

BLUE SQUID 1 oz. ANGOSTURA RESERVA 1 1/2 oz. Blue Curacao 2 tbsp. White Creme de Cacao 1 tsp. CreamShake ingredients with ice. Strain into an old-fashioned glass.

RUM DAISY 2 oz. ANGOSTURA 7 YEAR OLD 1 oz. Lemon Juice 1/2 tsp. Superfine Sugar 1/2 tsp. GrenadineCombine ingredients in shaker with ice. Shake well. Pour into old-fashioned glass. Garnish with maraschino cherry.

CARIBBEAN DREAM 1 oz. ANGOSTURA RESERVA 2 oz. Orange Juice 1 oz. Peach SchnappsCombine ingredients in a highball glass. Stir, add ice, and serve.

ISLAND MARTINI 3 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. Dry Vermouth 1/2 oz. Sweet VermouthShake all ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of lemon.

BLACK MONDAY 1 oz. ANGOSTURA RESERVA 1/2 oz. Black Sambuca 1 tsp. Cherry Brandy 1/2 oz. Lemon JuiceShake with ice and strain into a cocktail glass.

PETER'S PAINKILLER 2 oz. ANGOSTURA RESERVA 1 oz. Coco Lopez® Real Cream of Coconut 2 oz. Pineapple Juice 1 oz. Cranberry JuiceBlend with crushed ice.

CARNIVAL COCKTAIL 2 oz. ANGOSTURA RESERVA 2 oz. Cranberry Juice 1/2 oz. Triple Sec or CointreauShake. Serve over ice or straight up in a chilled martini glass.

CALYPSO 2 oz. ANGOSTURA RESERVA 1 oz. Orange Juice 1 oz. Cranberry Juice 2 dashes Angostura BittersShake. Serve over ice.

SIPPING 'STURA 2 oz. ANGOSTURA 7 YEAR OLDServe neat in a brandy snifter.

PASSIONATE PUNCH 1 oz. ANGOSTURA 5 YEAR OLD 1/8 oz. Lime Juice 1/8 oz. Amaretto Liqueur dash GrenadinePour all ingredients, apart from the grenadine, into a shaker. Shake and strain into a long glass filled with cubed or crushed ice. Drizzle a little bit of the grenadine to get 'Tequila Sunrise' effect. Garnish with 1/4 fresh passion fruit. Squeeze the seeds on top of the drink.

TRINIDAD LIBRE 1 oz. ANGOSTURA RESERVA dash Vanilla Syrup Diet Coke 2 each Lime WedgesBuild in a rocks glass over cubed ice. Squeeze 1 wedge of lime into the drink. Place the other on the glass rim.

SANDY "STURA" BEACH 2 oz. ANGOSTURA RESERVA 1/2 oz. Blue CuracaoShake. Serve over ice or as a shot.

Jake's Day

TRINIDAD TODDY 2 oz. ANGOSTURA RESERVA 3 oz. Hot Tea 1/2 tsp. HoneyServe in a warm mug.

CRICKET COCKTAIL 1 1/2 oz. ANGOSTURA RESERVA 1/2 oz. Triple Sec or Cointreau 1/2 oz. Orange JuiceShake. Serve over ice oras a shot.

TRINIDAD TURA 2 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. Martini & Rossi Rosso Vermouth 3 drops Angostura BittersStir over ice.

ANGOSTURA SUNSET 2 oz. ANGOSTURA RESERVA 1/2 oz. Grapefruit Juice dash GrenadineShake. Serve over ice.

LAZY SUNDAY 2 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. HoneyShake with ice. Serve with a lime wedge.

ANGUS COLA 2 oz. ANGOSTURA RESERVA 3 oz. ColaServe in a tall glass over ice with a squeeze of lime.

NINETINI 1 oz. ANGOSTURA 1919 1/2 oz. Orange Curacao 2 oz. Sweet & Sour Mix 1/2 tsp. Sugar 2-3 dashes Angostura BittersCombine all ingredients in a shaker with ice. Shake, strain, and serve straight up or on the rocks. Garnish with an orange twist.

GOLDEN BUTTERFLY 2 oz. ANGOSTURA RESERVA 3 oz. Orange Juice 1/4 oz. GallianoCombine in a tall glass. Top with Galliano.

BUSHWHACKER 1/2 oz. ANGOSTURA 5 YEAR OLD 2 oz. Coco Lopez® Real Cream of Coconut 1 oz. Coffee-Flavored Liqueur 1/2 oz. Dark Creme de Cacao 2 oz. Half & HalfBlend with 1 cup ice until smooth.

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17 JULY ANGOSTURA RUM RECIPES.pdf 1 11/17/11 3:47 PM

Fernet-Branca is an indescribably unique and complex drink. The combination of fl avors and textures is so intricate in fact, that even the most expert connoisseur will have a diffi cult time describing the experience. Be prepared.



PORTENO 1/2 oz. FERNET BRANCA 3/4 oz. Bourbon 1/2 oz. Cherry Brandy 1/2 oz. Lime JuiceShake with ice. Strain into a chilled martini glass.

HANKY PANKY 1 1/2 oz. FERNET BRANCA 1 1/2 oz. Gin 1 1/2 oz. Antica Formula VermouthShake with ice. Strain into a chilled martini glass. Garnish with an orange peel.

Full Moon

FANCIULLI 1/4 oz. FERNET BRANCA 1 1/4 oz. Bourbon 3/4 oz. Antica Formula VermouthServe over ice.

MINTONIC 1 1/4 oz. BRANCA MENTA 4 1/2 oz. Tonic 1/4 oz. Simple Syrup squeeze Lime Mint Leaves crushed IceServe in a tall glass.

EVA PERON 1 oz. FERNET BRANCA 1 oz. Antica Formula Vermouth 1 oz. Ginger Liqueur 1 oz. Lime Juice 1 oz. Ginger BeerServe in a tall glass with ice.

BULLY BOY 1/2 oz. FERNET BRANCA 1 oz. Bourbon 1/2 oz. Ginger Liqueur 1/2 oz. Lemon Juice 2 tsp. Simple Syrup Lemon PeelShake over ice. Serve on the rocks.

FERNET CON COCA 1 oz. FERNET BRANCA 2 oz. ColaServe in a tall glass with ice.

HOT HOUDINI 2 oz. FERNET BRANCA 3 drops Tabasco SauceIn a shot glass. Make it disappear fast.

ITALIAN BULL 2 oz. FERNET BRANCA Red BullAdd FERNET BRANCA to Red Bull and chug.

CAFFE CORETO splash FERNET BRANCAIn your espresso.

FERinerNET 1 1/2 oz. BRANCA MENTAServe on the rocks by your computer.

www.fernetbranca.com

SPARKLING FERNET 2 oz. FERNET BRANCA Tonic WaterPour FERNET BRANCA over ice cubes in a long drink glass. Add a slice of lemon or lime and fill with tonic water.

RED ROMAN 2 oz. FERNET BRANCA 1 oz. Seagram's Vodka dash GrenadineStir. Serve on the rocks.

VESPA 1 1/2 oz. FERNET BRANCA 2 oz. Green Creme de Menthe 1/2 oz. 7-Up 2 long strips of Orange & Lemon Peel 1 Red FlowerPlace the ice, orange and lemon peels in cocktail glass. Add FERNET BRANCA, mint, and 7-Up. Decorate with flower.

PIMM'S ITALIANO 1/2 oz. FERNET BRANCA 2 oz. Pimm's No. 1 3 oz. Ginger Ale sliced Cucumbers sliced Lemon fresh MintCombine slice of cucumber, lemon, and mint into a rocks glass. Muddle. Add ice. Pour in Pimm's No. 1, ginger ale, and stir. Float FERNET BRANCA. Garnish with a cucumber slice.

FERNET NEGRONI 1 oz. FERNET BRANCA (in lieu of Campari) 1 oz. Gin 3/4 oz. Carpano Antica Formula Orange TwistCombine ingredients over ice in a shaker. Stir until chilled and serve up in a cocktail glass. Garnish with an orange twist.

TRADIZIONALE(aka "NEAT") 2 oz. FERNET BRANCAPour FERNET BRANCA into cordial glass, add a twist of lemon when is Sicily.

FERNET COFFEE 1 1/2 oz. FERNET BRANCA 1 American Coffee with Sugar 2 tsp. Whipped CreamPour the FERNET BRANCA and the coffee in a glass and add the cream on top.

FERNET & GINGER BEER 1 oz. FERNET BRANCA 1 can Ginger Beer 1/2 LimeFill a pint glass with ice, add FERNET BRANCA, then ginger beer and 1/2 fresh squeezed lime. Stir.

MENTA B 1/2 oz. BRANCA MENTA 1 oz. BrandyPour over ice or serve as a shot.

TEQUILA MENTA 1/2 oz. BRANCA MENTA 1 oz. Casa Noble TequilaPour over ice or serve as a shot.

SIGFRIED AND BRANCA 1 oz. FERNET BRANCA 1 oz. Borghetti SambucaServe on the rocks or as a shot.

FERNET BRANDY 1/2 oz. FERNET BRANCA 1 oz. BrandyPour over ice or serve as a shot.

SILK HANKIE 1 oz. BRANCA MENTA 1 oz. Borghetti SambucaServe on the rocks or as a shot.

ICE MINT COFFEE 1 oz. BRANCA MENTA 1 oz. Caffe Borghetti Coffee Liqueur Club SodaServe in a tall glass with ice. Top with club soda.

LIMO RIDER 1 oz. FERNET BRANCA 1/2 oz. Seagram's Vodka 1/2 oz. Borghetti SambucaServe over ice or in a shot glass.

QUEEN BEE 1 oz. FERNET BRANCA 1 oz. GinPour over ice or serve as a shot.

THREE GUYS FROM ITALY 1 oz. BRANCA MENTA 1 oz. Borghetti Sambuca 1 oz. AmarettoServe as a shot.

RUSSIAN BRANCA 1 oz. FERNET BRANCA 1 oz. Seagram's VodkaServe over ice or in a shot glass.

FOOTBALL 2 oz. FERNET BRANCA 1 dollop Whipped CreamFill glass with FERNET BRANCA and drop in dollop of whipped cream.

YODEL 1 1/2 oz. FERNET BRANCA 1 1/2 oz. Orange Juice Club SodaFill rocks glass with ice. Add FERNET BRANCA and orange juice. Stir. Fill with club soda.

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RUSTY NAIL 2 1/2 shots CUTTY SARK SCOTCH WHISKY 1/2 shot DrambuieStir all inredients with cubed ice. Strain over ice in rocks glass.

ABERDEEN SOUR 2 shots CUTTY SARK SCOTCH WHISKY 1 shot Cointreau 1 shot each freshly squeezed orange juice and lemon juiceShake all ingredients with cubed ice. Strain over cubed ice in tall glass. Garnish with citrus slices.

BLIMEY 2 shots CUTTY SARK SCOTCH WHISKY 1 shot Rose's Lime CordialShake all ingredients with cubed ice. Fine strain into chilled cocktail glass. Garnish with lime wedge.

BLINDER 2 shots CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed 3 shots freshly squeezed grapefruit juice 1 barspoon grenadine to floatShake all ingredients except grenadine with cubed ice. Strain over ice in tall glass. Drizzle grenadine.

Labor Day

BLOOD AND SAND 2 shots CUTTY SARK SCOTCH WHISKY 1/2 shot sweet vermouth 1/2 shot Bols Cherry Brandy Liqueur 1/2 shot freshly squeezed orange juiceShake all ingredients with cubed ice. Fine strain into chilled cocktail glass. Garnish with cherry.

BOBBY BURNS 2 shots CUTTY SARK SCOTCH WHISKY 1 shot sweet vermouth 2 dashes Benedictine LiqueurStir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with lemon zest.

CUTTY & COLA 1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with colaPour all ingredients over cubed ice in tall glass, starting with lime wedge. Light stir. Top up with ice if needed.

CUTTY & GINGER ALE 1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with ginger alePour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir.

CUTTY & GINGER BEER 1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed top with ginger beerPour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir.

CUTTY & LEMONADE 1 shot CUTTY SARK SCOTCH WHISKY 1 wedge lemon, squeezed top with lemonade or lemon-lime sodaPour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir.

CUTTY & SODA 2 shots CUTTY SARK SCOTCH WHISKY 1 wedge lemon, squeezed top with soda waterPour all ingredients over cubed ice in tall glass starting with lime wedge. Light stir. Garnish with lemon zest.

CUTTY & WATER 2 shots CUTTY SARK SCOTCH WHISKY top with waterPour all ingredients over cubed ice in tall glass. Garnish with lemon zest.

CUTTY BUCK 1 shot CUTTY SARK SCOTCH WHISKY 1/2 lime, squeezed 2 dashes Angostura Bitters top with ginger beerPour all ingredients over cubed ice in tall glass starting with lime wedge. Swizzle.

CUTTY COFFEE 1 shot CUTTY SARK SCOTCH WHISKY 1/2 shot anisette/sambuca 1 shot fresh espressoPour all ingredients into toddy glass. Stir. Garnish with lemon zest.

CUTTY COOLER 1 shot CUTTY SARK SCOTCH WHISKY 1 shot each freshly squeezed orange juice and lemon juice 1 shot pressed pineapple juice 1/2 shot Orgeat almond syrupShake all ingredients with cubed ice. Strain over ice in tall glass. Garnish with fresh fruit.

CUTTY FASHION 2 shots CUTTY SARK SCOTCH WHISKY 2 dashes Angostura Bitters 1 barspoon sugar syrupStir all ingredients with cubed ice. Strain over fresh cubed ice in rocks glass. Garnish with orange zest.

CUTTY MIST 2 shots CUTTY SARK SCOTCH WHISKY fresh lemon zest perfumePerfume short glass filled with cubed iced with fresh lemon zest. Pour CUTTY SARK SCOTCH WHISKY over ice. Stir.

CUTTY SIDECAR 1 shot CUTTY SARK SCOTCH WHISKY 1 shot Cointreau 1 shot freshly squeezed lemon juice 2 barspoons sugar syrupShake all ingredients with cubed ice. Fine strain into chilled cocktail glass. Garnish with lemon zest and/or sugared rim.

WHISKEY MAC 2 shots CUTTY SARK SCOTCH WHISKY 1 shot green ginger winePour all ingredients over cubed ice in a short glass. Light stir.

GALE WARNING 2 shots CUTTY SARK SCOTCH WHISKY 1 wedge lime, squeezed 2 shots pressed pineapple juice 1 shot cranberry juiceShake all ingredients with cubed ice. Strain over ice in tall glass.

GODFATHER 2 shots CUTTY SARK SCOTCH WHISKY 1 shot amarettoStir all ingredients with cubed ice. Strain over ice in rocks glass.

HEATHER COFFEE 1 shot CUTTY SARK SCOTCH WHISKY 1/4 shot Drambuie top with fresh coffeePour all ingredients into toddy glass. Stir. Garnish with whipped cream float.

HIGHLAND COFFEE 1 shot CUTTY SARK SCOTCH WHISKY 1/4 shot B&B top with fresh coffeePour all ingredients into toddy glass. Stir. Garnish with whipped cream float.

HIGHLANDCREAM 2 shots CUTTY SARK SCOTCH WHISKY 1/2 shot dark creme de cacao 1/2 shot coffee liqueur 1 shot creamShake all ingredients with cubed ice. Fine strain into chilled cocktail glass.

Full Moon (30th)

HOT TODDY 2 shots CUTTY SARK SCOTCH WHISKY 2 whole cloves 1 cinnamon stick 1/2 tsp. honey 4 shots boiling waterPour all ingredients into warm toddy glass. Stir well and allow to stand for 4 minutes. Serve warm. Garnish with freshly grated nutmeg and lemon zest.

MASTHEAD 2 shots CUTTY SARK SCOTCH WHISKY 1 shot freshly squeezed lime juice 1/2 shot sugar syrupShake all ingredients with cubed ice for 10 seconds. Fine strain into chilled cocktail glass. Garnish with fresh lime zest.

MODERNISTA 2 shots CUTTY SARK SCOTCH WHISKY 1 barspoon Mt. Gay Rum 1 barspoon freshly squeezed lemon juice 2 dashes orange bitters 2 dashes absintheShake all ingredients with cubed ice. Fine strain into chilled cocktail glass. Garnish with a maraschino cherry and lemon zest.

ROB ROY 2 shots CUTTY SARK SCOTCH WHISKY 1 shot sweet vermouth dash Peychaud's Bitters (optional)Stir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with a maraschino cherry, and lemon or orange zest.

ROB ROY (DRY) 2 shots CUTTY SARK SCOTCH WHISKY 1 shot dry vermouth dash Peychaud's Bitters (optional)Stir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with a maraschino cherry, and lemon or orange zest.

ROB ROY(PERFECT) 2 shots CUTTY SARK SCOTCH WHISKY 1/2 shot sweet vermouth 1/2 shot dry vermouth dash Peychaud's Bitters (optional)Stir all ingredients with cubed ice. Strain into chilled cocktail glass. Garnish with a maraschino cherry, and lemon or orange zest.

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EXPLORATION COCKTAIL 8-10 dashes Angostura®

aromatic bitters 1 1/2 oz. Angostura®

1919 Rum 1/2 oz. Clement Creole Shrub 1/2 oz. MadeiraGarnish: Single Clove studded orange zest.

FIVE ISLAND FIZZ 5 dashes Angostura®

aromatic bitters 1 1/2 oz. Angostura® 5 Year Rum 3/4 oz. Velvet Falernum 1/4 oz. Luxardo Maraschino 1/2 oz. Fresh Lime Juice 1 1/2 oz. Barrits Ginger Beer Garnish: Lime wheel wrapped around a brandied cherry.

ON SECOND THOUGHT 5 dashes Angostura®

aromatic bitters 1 1/2 oz. Applejack 1/2 oz. Benedictine 1/2 oz. Cherry Heering 1/2 oz. Maple Syrup 3/4 oz. Fresh Lemon Juice Garnish: De-hydrated, cinnamon dusted lemon wheel.

SEVENTEENTH CENTURY 1/4 oz. Angostura®

aromatic bitters Lemon Twist 1 1/2 oz. Green ChartreuseGarnish Campari Mist.

HORCHATA 5 dashes Angostura®

aromatic bitters 1 oz. Angostura® 1824 Rum 1/2 oz. Casa Noble Reposado Tequila 4 1/2 oz. Rice Milk, chilled 1 oz. Agave Syrup Cinnamon Ice

PEACH Angostura®

aromatic bitters ice sphere (1 part ANGOSTURA: 16 parts Water) 1 oz. Bernheim Wheat Whiskey 1/2 oz. White Port 1 oz. Fresh Peach Juice Maple Sap SodaGarnish: Sweet Annie

RON BAILARIN 8 dashes Angostura®

aromatic bitters 2 oz. Angostura® 5 Year Rum 1 oz. Ginger Syrup 1 oz. Fresh Lime Juice 3/4 oz. Fresh Pineapple Juice 2 chunks PineappleGarnish: 10 Mint Leaves

Columbus Day

THECONQUISTADOR 8 dashes Angostura®

aromatic bitters 2 oz. Cazadores Reposado Tequila 1 oz. Fresh Lemon Juice 2 each barspoons Agave Nectar and Strawberry Rhubarb Jam 1 Egg WhiteGarnish: Hibiscus Salt Rim & Orange Peel.

Jose’s Day

LITTLE RED LION 3/4 oz. Angostura®

aromatic bitters 1/2 oz. Raspberry Puree 1 oz. Simple Syrup (1:1) 3/4 oz. Angostura® 7 Year Rum 3/4 oz. Fresh Lemon Juice

BOLIVAR FLIP 1/4 oz. Angostura®

aromatic bitters 3/4 oz. Demerara Syrup (1:1) 2 oz. Mezcal Vida 1 barspoon Santa Maria Al Monte 1 Whole EggGarnish: Shaved Cinnamon.

RED PUNCH 5 dashes Angostura®

aromatic bitters 1 oz. Plymouth Gin 1/2 oz. Lillet 1 oz. Giffard Guignolet 1/2 oz. Fresh Lemon Juice 3 oz. SodaGarnish: Cherry

YUZU BASTARD 5 dashes Angostura®

aromatic bitters 1 oz. Angostura® Rum 1/2 oz. Punt e Mes 1/2 oz. Cointreau 1/2 oz. Fresh Lemon Juice 1 barspoon Yuzu Marmalade

JOHANN’S RUIN 1 oz. Angostura®

aromatic bitters 2 oz. Angostura®

1919 Rum 3/4 oz. Fresh Lime Juice 1 3/4 oz. Demerara Syrup (separated) 1 oz. Egg Whites 1 oz. Orange JuiceGarnish: Grated nutmeg.

Jack’s Day

ANGOSTURA SOUR 1 oz. Angostura®

aromatic bitters 1 oz. Fresh Lemon Juice 1 oz. Demerara Syrup (1:1) 1 Egg WhiteDry Shake, then shake with ice and double strain into a chilled sour glass.

MODERN MULE 4 dashes Angostura®

aromatic bitters 2 oz. Vodka 1/2 oz. Fresh Lime Juice 3/4 oz. Ginger Syrup 3 oz. Club SodaShake and strain over fresh ice into a highball glass. Garnish with ginger candy & lime or a cucumber wheel.

Jamie’s Day

BOLIVAR SOUR 3/4 oz. Angostura®

aromatic bitters 3/4 oz. Angostura®

Reserva Rum 1 oz. Fresh Lime Juice 1 oz. Macadamia Orgeat Syrup Egg white Dry shake, shake with ice and 2x strain into small rocks glass. Lime zest for garnish.

PIÑA COLADA 6 dashes Angostura®

aromatic bitters 2 oz. Angostura®

Reserva Rum 1 3/4 oz. Fresh Pineapple Juice 3/4 oz. Fresh Lime Juice 3 oz. Homemade Coconut Cream* Blend and pour into small glass.Top with 6 dashes Angostura® aromatic bitters Pineapple fan garnish.*Homemade coconut cream: 2 parts coconut milk, 1 part sweetened condensed milk, ¾ part granulated sugar & pinch of kosher salt.

BITTERED PINEAPPLE 1/4 oz. Angostura®

aromatic bitters 2 oz. Fresh Pineapple Juice 1/2 oz. Green Chartreuse 3/4 oz. Gin 1/2 oz. Fresh Lime JuiceBuild in highball, Swizzle with swizzle stick and top with: 1/4 oz. Angostura® aromatic bitters.

BOURBON COUNTY HIGHBALL 4 dashes Angostura®

aromatic bitters 2 oz. Bourbon 3/4 oz. Fresh Lemon Juice 1/2 oz. Simple SyrupBuild in highball and top with chilled dry Ginger Ale.Mint Sprig garnish.

WARD & PRECINCT Angostura®

aromatic bitters 2 oz. Buffalo Trace Bourbon 1/2 oz. Fresh Lemon Juice 1/2 oz. Grenadine 1 Barspoon Sugar 2 Orange SlicesCopious amounts Angostura® aromatic bitters.

MARGARITA 1 dash Angostura®

aromatic bitters 1 dash Angostura®

orange bitters 2 oz. Silver Tequila 1 oz. Fresh Lime Juice 1/2 oz. Agave Nectar 1/2 oz. CuracaoShake ingredients together in a mixing tin with ice. Strain in ice filled double old fashioned glass. Lime wheel garnish.

LEMON-LIME BITTERS 3 dashes Angostura®

aromatic bitters 5 oz. Lemon-Lime SodaAdd to ice filled Highball glass. Garnish by squeezing a lemon and lime wedge into the drink.

WHISKEY & GINGER2 dashes Angostura®

aromatic bitters 1 1/2 oz. Whiskey 4 oz. Ginger AleBuild.

LAST DANCE10 dashes Angostura®

aromatic bitters 6-8 Mint Leaves 1/2 oz. Brown Sugar Syrup 1 oz. Fresh lime juice 3/4 oz. Honey Syrup (3:1) 2 oz. TanquerayBuild, muddle mint, add crushed ice & swizzle10 dashes Angostura®

aromatic bitters on topMint sprig garnish.

ANGOSTURAPOUSSE CAFÉ(shot) 1/4 oz. Angostura®

aromatic bitters 1/4 oz. Crème Yvette 1/4 oz. St GermainLayered.

THE RUNAWAY 1 oz. Angostura®

aromatic bitters 1/2 oz. Batavia Arrack 1/2 oz. Rye Whiskey 1 oz. Orgeat Syrup 3/4 oz. Fresh Lemon Juice Lemon TwistShake, Double Strain, Serve up.

ANGOSTURA GIN & TONIC 2 dashes Angostura®

aromatic bitters 1 1/2 oz. Gin 4 oz. TonicBuild.

OLD FASHIONED 2 dashes Angostura®


orange bitters 2 oz. Bourbon 1/4 oz. Demerara Syrup Splash SodaBuild in a rocks glass, stir with ice. Add ice and garnish with a long orange peel.

CHAMPAGNE COCKTAIL 2 dashes Angostura®


orange bitters 1 white sugar cube ChampagneDrop sugar cube into champagne flute, saturate with the bitters. Top with champagne. Garnish with a lemon peel.

Full Moon

DARK & HANDSOME 5 dashes Angostura®

aromatic bitters 1 1/2 oz. Gold Rum 1/2 oz. Lime juice Ginger BeerBuild & garnish with a lime wedge.

MANHATTAN 3 dashes Angostura®

aromatic bitters 2 oz. Rye Whiskey 1 oz. Sweet VermouthStir with large cracked ice, strain into a chilled coupe. Garnish with a maraschino cherry and lemon peel.

Halloween

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OCTOBER 2012Facebook.com/angosturaUSA

23 ANGOSTURA RECIPES.pdf 1 11/22/11 3:21 PM

Grande Absente, Absinthe Originale is now made legally, recalling one of the original recipes from 1860. Grande Absente is still handcrafted in the south of France with the highest quality spirits and select botanicals, including the legendary botanical, Wormwood, aka Artemisia Absinthium. Grande Absente is 138 proof and the taste is out of this world. Find us on @ facebook.com/greenmvmt

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4/c PageTrim: 8.25 x 10.875Bleed: 8.5 x 11.125Bartender MagazineWinter 2010 Edition



KRYPTONITE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 5 oz. Red BullStir and serve ice cold.

THE GREENEST FAIRY 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Yellow Chartreuse 1 oz. Green ChartreuseStir well and serve over ice.

GREEN BOVINE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 2 oz. Milk 1/2 oz. GrenadineShake well and serve on the rocks.

AN AMERICANIN PARIS 1 1/2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1/2 oz. Creme de Cassis 3 oz. ChampagneServe in a champagne glass.

Pam's DayDaylight Savings Ends

GREEN POPPY 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Curacao 1 oz. Tequila Stir with ice and serve in chilled cocktail glass.

BANANA REPUBLIC 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Creme de Banana 1/2 BananaSmooth in blender and serve in ice cold glass with two ice cubes.

Election Day

SUN DANCE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 2 oz. Rhum Barbancourt - 8 Year Old 1 oz. KahluaShake well and serve on ice.

Bill's Day

PLUM GRANDE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Plum WineStir and serve ice cold.

SOIREE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Campari 1 oz. TequilaShake well with ice and serve cold.

KILLER QUEEN 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 1/2 oz. Magellan Blue GinShake and serve in a rocks glass with cubed ice.

Johnny's Day

RAINY NIGHT 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1/2 oz. Sugar Syrup 2 oz. Rhum Barbancourt - 4 Year Old 1/2 oz. Cointreau 8 Mint LeavesPut in blender for 20 seconds and serve in an ice cold cocktail glass.

Veteran's Day

CÉZANNETINI 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Grand MarnierShake well and serve on ice in rocks glass.

RED PEPPAR 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Absolut Peppar Vodka 4 oz. Tomato JuiceShake well with ice and serve in tall glass with a celery stalk.

UNCLE CAESAR 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Chambord Liqueur 4 oz. Cranberry or Raspberry JuiceShake well with ice and serve ice cold.

HIGH SOCIETY 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Creme de Cassis 1 oz. CognacStir well with ice and serve in a cold cocktail glass.

FOUR HORSEMEN 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Opal Nera Bianca 1 oz. Cointreau 1 oz. Rhum Barbancourt - 8 Year OldStir and serve on the rocks in old-fashioned glass.

DEATH IN THE AFTERNOON 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Champagne 1 Mint Leaf - FloatingStir and serve in a champagne glass.

A-BOMB 3 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Evian WaterStir and serve on ice.

BARELY SEINE 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1/2 oz. B&B 1/2 oz. Sour MixShake and strain into a rocks glass.

Anne's Day

FAIRY DANCE 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1/2 oz. Green Creme de Menthe Shake well with ice and serve in a martini glass.

ZIEGFELD 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Sugar Syrup 4 oz. Ginger AleStir and serve in a glass with crushed ice.

TURKEY SHOOT 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Tequila 1 oz. Wild Turkey BourbonShake well with ice and serve in highball glass.

Thanksgiving Day

GRANDE EMERALD 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE1 oz. Green Creme de Menthe 4 oz. WaterStir well and serve in a tall glass with cubed ice.

EAST SIDE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 4 oz. Coca-Cola 1 oz. Lime JuiceShake well with ice and serve in highball glass.

Foster's DayLiane's Day

SCHIZOPHRENIC 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Pinot Grigio 1 oz. Sweet VermouthShake well with ice and serve in martini glass.

TWENTIETHCENTURY LIMITED 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Godiva Liqueur - White 1/2 oz. GrenadineShake and serve in old-fashioned glass on ice.

COOL CAT 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Sour Mix crushed Mint LeavesShake well with ice and serve in martini glass.

GREEN HIGHLANDS 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Single Malt Scotch 1/2 oz. Lemon Juice 1/2 oz. Sugar SyrupShake well with ice and serve in a cocktail glass.

Full Moon

RED CAT 1 oz. GRANDE ABSENTE ABSINTHE ORIGINALE 1 oz. Campari 1 oz. Rhum Barbancourt - 4 Year OldShake and serve in a short glass with cubed ice.

CRYSTAL LAKE LEMONADE 2 oz. GRANDE ABSENTE ABSINTHE ORIGINALETop off with lemonade.Serve in a tall glass with ice and a straw.

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NOVEMBER 2012www.grandeabsente.com

25 NOV GRANDE ABSENTE RECIPES.pdf 1 11/22/11 2:12 PM



FROZEN OPAL 2 oz. OPAL NERA splash fresh lemon juice ice cubesBlend until frozen. Serve in cocktail glass. Garnish with lemon peel.

OPAL NERA & COLA 2 oz. OPAL NERA top off with cola splash lemon juicePour ingredients into a tall glass over ice. Garnish with lemon wheel and mint leaves.

UFO 1/2 oz. OPAL NERA 1 oz. white creme de cacaoMix. Serve on the rocks.

OREO 1 oz. OPAL NERA 1 oz. Kahlua 1/4 oz. heavy creamMix. Serve on the rocks.

IRISH ITALIAN 1 oz. OPAL NERA 1 oz. Irish creamMix. Serve on the rocks or straight up.

Jackie's Day

TEXAS TEA 1 oz. OPAL NERA 1 oz. Licor 43Mix. Serve on the rocks or straight up.

VOLCANO 1 1/2 oz. OPAL NERA 1/2 oz. 151-proof rumMix. Serve up.

ECLIPSE 1 1/2 oz. OPAL NERA creamFloat cream. Serve up.

SICILIAN MARTINI 1/2 tsp. OPAL NERA 2 oz. vodkaStir with ice and strain. Garnish with lemon peel. Serve on the rocks.

OPAL SAPPHIRE 1 oz. OPAL NERA club sodaFill with ice. Garnish with lemon peel. Serve in a tall glass on the rocks.

O'BUCA 1 oz. OPAL NERA 3 oz. orange juice 3 oz. white winePour into tall glass over ice.

Hanukkah Begins

BLACK TIE 1 oz. OPAL NERA 2 oz. KahluaServe on the rocks.

ROMAN CANDLE 1 1/4 oz. OPAL NERA 3 oz. milk grenadineShake. Serve in a tall glass. Float grenadine.

SICILIAN MARTINI(For Two) 1 oz. OPAL NERA 5 oz. Magellan GinTwist of lemon if desired. Serves 2.

OPAL ROYALE 1 oz. OPAL NERA 6 oz. cappuccinoAdd OPAL NERA to a steamy mug of cappuccino. Top with nutmeg.

OPAL CAFFE 1 1/2 oz. OPAL NERA 3/4 cup hot coffeeAdd OPAL NERA to a cupof hot black espresso or regular coffee. Top with sweetened whipped cream and dash of nutmeg. Garnish with cinnamon sticks.

BLACK FROST 1 oz. OPAL NERAFill wine glass with shaved ice and mound top. Add OPAL NERA. Serve with short straws.

Lynn's Day

OPAL ALESSANDROEqual Parts: OPAL NERA white creme de cacao heavy creamShake. Strain and serve in a chilled stem glass. Garnish with nutmeg.

BLACK WIDOW 1 oz. OPAL NERA 1 oz. JagermeisterServe on the rocks.

"8" BALL 1 1/4 oz. OPAL NERA hot coffee Irish creamServe in a champagne glass or mug. Float Irish cream.

NERA HOLIDAY 750 ml. OPAL NERA 2 qts. cranberry juice 1 qt. orange juice 1/2 cup lemon juice 1 each sliced lemon and orange 1 ltr. club sodaCombine OPAL NERA, cranberry, orange, and lemon juices. Chill. When serving pour into bowl. Add soda. Float slices.

NERA-NAC 1/4 oz. OPAL NERA 1 1/4 oz. cognac 1 1/4 oz. creamShake with ice. Serve up.

MOTOR OIL 1 1/4 oz. OPAL NERAServed up with a twist of lemon.

BLACK GOLD 1 oz. OPAL NERA 1 oz. TuacaServe straight up in a tulip glass.

First Day of Winter

DRAMBUCA 1 oz. OPAL NERA 1 oz. DrambuieServe on the rocks.

OPAL FIZZ 1 1/4 oz. OPAL NERA dry champagneIn a rocks glass with ice. Fill with dry champagne.

Amy's DayNew Years Eve

CHIMNEY SWEEP 1 1/4 oz. OPAL NERA 3 oz. egg nogMix. Serve in a cup.

Christmas Day

BLACK JAZZ 2 oz. OPAL NERA 1 oz. vodkaPour over crushed ice. Garnish with lemon wedge.

BLACK MAGICFill a chilled shot glass with chilled OPAL NERA.

BLACK PHOENIX 2 oz. OPAL NERA 1 oz. Rhum Barbancourt White splash fresh lemon juiceServe over ice. Garnish with mint leaves and a lemon peel.

Full Moon

BLACK & WHITE 2 oz. OPAL NERA 1 oz. Irish creamPour OPAL NERA into shot glass. Layer carefully with Irish cream.

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DECEMBER 2012www.opalnera.com

27 DEC OPAL NERA RECIPES.pdf 1 12/3/11 6:32 PM

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THE RICHARDS GROUP JOB #: 11-0052-PTR CLIENT: Patron TRIM: 8.25" x 10.875" LIVE: 7.75” x 10.375” BLEED: 8.5” x 11.125”COLORS/LS: 4C/? PUB: Bartender Magazine RELEASE DATE: Nov. 2011 FOR QUESTIONS CALL: Kelley Cowles 214-891-5823 INSERTION DATE: 2012

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Bartender Magazine's 2012 Calendar

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Transcript of Bartender Magazine's 2012 Calendar