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FEATURED COCKTAILS

Poe-jito

2 ounces Rum Diplomático Reserva Exclusiva
1/4 ounce simple syrup
½ lime, cut into wedges
5 large chunks fresh cut pineapple
5 fresh mint leaves, mint sprig for garnish

the clove club

2 ounces gin
1/4 ounce La Quintinye Vermouth Royal Blanc
3/4 ounce spiced grenadine
3/4 ounce freshly squeezed lemon juice
1 egg white {organic, free-range, and very fresh}
sugared cranberries for garnish

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1oz of Mizu Sochu infused with dry porcini mushrooms
3 oz of house made miso soup
3/4oz Almontillado
3/4oz sweet vermouth
Parsley cordia

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1 ½ oz Amaro Lucano
1 ½ oz Green apple juice
1 ½ oz Ginger ale

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1 (750 ml) bottle pinot grigio
1 cup Diplomatico Rum Reserva Exclusiva
½ cup freshly squeezed orange juice
½ cup Cinnamon Maple Simple Syrup
1 orange, sliced
1 honey crisp apple, sliced
1 Bartlett pear, sliced
Ginger Beer, for topping

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Pear nectar
Cliffton Dry
Garnish with cranberries

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4 cups fresh fruit, diced
1/2 cup Demerara sugar
2 cups Campari
2 cups Amaro Lucano
1 cup Gracias a Dios Mezcal
2 bottles of rosé Champagne
1/2 cup star anise
Large ice cube

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1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted farmer’s market butter, soft
2 cups dark brown sugar
Diplomatico rum
hot water

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8 ounces Diplomatico dark rum
3 ounces freshly squeezed lemon juice
12 sprigs of farmer’s market thyme
1 3/4 cups farmer’s market honey
12 ounces farmer’s market apple cider
4 ounces club soda
8 dashes of orange or Angostura bitters
1 farmer’s market apple, sliced thin

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2 oz. Diplomatico Reserva
1/2 oz. Amaro Lucano
1/2 oz. honey syrup*
2 dashes Angostura bitters