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FEATURED COCKTAILS

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In a tall glass with ice, combine 1 1/2 of Amaro Lucano and 4 ounces of ginger beer. Garnish with some little lime triangles.

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In a mixing glass with ice, stir together 2 ounces of dark rum (we’re using Ron Zacapa), 3/4 ounce Amaro Lucano, 1/4 demerara syrup (that’s demerara sugar dissolved in an equal part of hot water), and 1 dash Angostura bitters. Stir all that up until well-chilled, then strain into a chilled cocktail glass. Garnish with an orange peel and a brandied cherry (twisting the orange peel over the drink to spray its citrus oils all over).

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1 oz. Bas-Armagnac Chateau du Tariquet VS
1 oz. Orange liqueur
Brut Champagne
2 Maraschino cherries

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1.5 ounces brandy, such as Vecchia Romagna Brandy
3 ounces egg liqueur, such as Zabov Zabaglione
Whipped cream, to taste
Cinnamon, to taste

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2 oz. Usquaebach Reserve blended Scotch whisky
1 oz. Amaro Lucano
2 strawberries
Dash of chocolate bitters
Shaved dark chocolate
1 slice of strawberry

gvine

2 oz. G’Vine Floraison Gin
1 oz. freshly squeezed lime juice
½ oz. rich simple syrup (2:1)
½ oz. raspberry (framboise) liqueur
1 bar spoon of balsamic vinegar
1 pinch of salt
Half an egg white
8 raspberries
Champagne

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  Coffee infused Casoni 1814, cimarron blanco tequila, line, agave nectar, rough grind garnish.

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2 oz. Catoctin Creek Roundstone Rye
0.25 oz. Don Cicco & Figli Nocino
0.25 oz. Honey Syrup
2 dash Fee Brother Walnut Bitters
1 dash Angostura

Sassy-Lassie

2 oz. Usquaebach Reserve blended Scotch whisky
1 oz. Amaro Lucano
2 strawberries
Dash of chocolate bitters
Shaved dark chocolate
1 slice of strawberry

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2 oz London No. 1 or other dry gin
1 oz falernum
1 oz Amaro Lucano
¾ fresh squeezed lemon juice