John: Yonge Street Manhattan
1.5 oz Maple Bacon-Infused Canadian Whisky
1.0 oz Amaro Nonino
0.5 Ancho Reyes Ancho Chili Liquour
Molé Bitters
Orange Peel
Stir all ingredients with ice. Strain into a coupe and garnish with flamed orange peel.
Laura: Bourbon 5-Spice Punch
6.0 oz Bourbon
3.0 oz Five-Spice Syrup*
2.0 oz Lime Juice
8.0 oz Club Soda
Lime Wedges for garnish
In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4 3/4 ounces of the cocktail and top with lime wedges.
*For the Five-Spice Syrup
1 teaspoon whole Sichuan peppercorns
1 whole star anise pod
1 (6-inch) cinnamon stick or 2 (3-inch) cinnamon sticks
5 whole cloves
1 teaspoon whole fennel seed
1 cup water
1 cup granulated sugar
Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup last up to two weeks in the refrigerator.
Michelle: Lavine Ravine
1.5 oz Watershed Bourbon Barrel-Aged Gin
0.5 oz Cocchi Americano
0.5 oz Pamplemousse
0.75 oz Lemon Juice
Dash of Rose Water
Pinch of Salt
Shake with ice, strain, serve up in a coupe.
Jessica: Untitled Cocktail Recipe
2.0 oz Bulleit Bourbon
0.5 oz Averna
0.75 oz Orgeat
1.0 oz Cold Brew Coffee
Shake with ice, strain, serve up in a coupe.
Luis: Bad Word
0.75 Watershed Four-Peel Gin
0.75 Gran Classico
0.75 Lime Juice
0.75 Green Chartreuse
Shake with ice, strain, serve up in a coupe.
Adrian: Untitled Cocktail Recipe
1.0 oz Rhum JM Agricole
1.0 oz Chai-Infused Dolin Rouge
0.5 oz Aperol
0.5 oz Lime Juice
0.75 oz Orgeat
Dash Aztec Chocolate Bitters
Shake with ice, strain, serve up in a coupe.
John: Oh Snap!
2.0 oz Snap Pea-Infused Gin
1.0 oz Meyer Lemon Juice
0.5 oz Yellow Chartreuse
0.5 oz Rosemary Simple Syrup
Acid Phosphate
Lemon Peel and Rosemary for Garnish
Shaken.
Holly: The Triple-Spice Manhattan
2.0 oz Bulleit Bourbon
0.75 oz Spiced Stout Syrup*
1 dash Angostura Bitters
Spiced or Brandied Cherries for garnish
Combine the ingredients in a shaker filled with ice. Stir and strain in a coupe. Garnish with cherries.
*Spiced Stout Syrup
12 oz Oatmeal Stout
1/5 cup Granulated Sugar
2 Whole Cloves
1 Cinnamon Stick
1/4 teaspoon Allspice Powder
Zest 1/4 Lemon (I did 1/2 lemon)
Juice of 1/2 Lemon
In a saucepan, bring all ingredients to a simmer for 20 minutes, allow to cool and strain.
