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FEATURED COCKTAILS

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1.5 oz Diplomatico Reserva Exclusiva
0.5 oz simple syrup
0.5 oz cherry heering
1 oz lemon juice
2 dashes of orange blossom water
Champagne, to finish
fresh mint, for garnish

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1.5 oz Diplomático Reserva Exclusiva
.5 oz. fresh lime
.5 oz. ginger liqueur
3 oz. grapefruit soda
pinch salt
wedge lime, for garnish

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3 white sugar cubes
.5 oz of still water
2 scoops of vanilla ice cream
3 bar spoons of Amaro Lucano

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1.5 oz Amaro Lucano
1 oz organic apple juice
1 oz strawberry shrub
1 egg white
2 dashes chocolate mole bitter

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1 ounce Lustao Amontillado Sherry
1 ounce Solera Cream Sherry
1 ounce ‘jun’ (Tibetan-style kombucha fermented from raw honey)
1/4 ounce Varnelli Amaro Sibilla
Barspoon demerara syrup
Garnish: Dried fig pierced with rosemary; 4 drops orange flower water

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1 1/2 oz Irish whiskey
1/2 oz Varnelli Caffè Moka coffee liqueur
1 oz strong cold brew coffee
3 oz Southern Tier Mokah Imperial stout
1/2 oz vanilla syrup
Dollop of vanilla crème anglaise*

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1 oz. Don Cicco & Figli 5 Aperitivo
1 oz. The Dabney Walnut Falernum
3 drops Suze Aromatic Bitters
Top off with Old Hill Cider
Lime Twist

Cranberry

6 ounces Cranberry
1 ounce G’Vine Nouaison
1/2 ounce La Quintinye Vermouth Royal Rouge
Combine in a cocktail shaker filled with ice, shake until chilled, strain into cocktail glass.

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5 large chunks fresh-cut pineapple
5 fresh mint leaves
1/4 ounce simple syrup
1 ounce fresh lime juice
1 1/2 ounces Diplomático Reserva Exclusiva Rum
Ice
Pineapple wedge, lime wheel, and mint sprig, for garnish

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In a cocktail shaker with ice, combine 2 ounces reposado tequila, 1 ounce of fresh lemon juice, 1/2 ounce of Amaro Lucano and 1/2 an ounce of agave syrup (agave nectar dissolved in an equal part of hot water). Shake all that up hard, then strain into a rocks glass with fresh ice. Garnish with lemon half-moons.