New Year, Who Dis?: The Cocktail Menu

ceu_violeta.md

Ceu Violeta • Spring Inspired

Ingredients

• 1 oz • 30 ml lemon juice
• 2 oz • 60 ml Cachça or Pisco (Either works)
• 0.5 oz • 15 ml Creme de Violette
• 1 oz • 30 ml Simple Syrup
• 1 Egg white
• Fine Strainer
• Fennal Garnish

Directions

1. Combine ingredients except fennel into a shaker without ice.
2. Dry shake (shake without ice) for 20 second. This part is to foam the egg white better.
3. Break shaker and add ice cubes to cover the liquid.
4. Wet Shake (Shake with ice).
5. Break shaker and pour using the fine strainer to into new glass with no ice, preferrably a glass that is transparent. The fine strainer will remove undesirable air bubbles in your foam to make a smoother egg white top.

Fennel Leaf Garnish

This is completely optional but will elevate the visual aspect of the cocktail.

1. Find a small piece of Fennel from the top that has many leave branches. Should not exceed the size of your glass mouth size.
2. You want something that will divide the egg white with exaggerated lines and angles.
3. Take that piece and smash it flat in between your two hands. Imagine high fiving yourself very gently.
4. Take that Fennel piece and gently lay it in the middle of the cocktail.

sums_swizzle.md

Sums (SUE-MM-S) Swizzle • Summer Inspired

This recipe is created to be made in batches, as to serve many people easily without fuss. It was spawned out of needing to create a cocktail I could take to my friend Sumita's birthday picnic.

The recipe here is for one drink. Multiply as necessary with the alterations below.

Ingredients

• 2 oz • 60 ml Rum
• 1 oz • 30 ml Fresh Squeezed Lime Juice
• 1 oz • 30 ml Hibiscus Syrup
• 1 oz • 30 ml Falernum
• 1 tsp • 5 ml Absinthe
• 5-6 dashes of Angostura bitters

Ingredient Alterations for Large Quantities

The only change for large quantities is the bitters. Limit to 10 - 15 dashes per batch to taste. I've never made more than maybe 2 liters at a time, so watch the bitters. It can really mess up the drink.

Also you may want to reduce the lime juice in mass quantities. It tends to get a bit acidic if you have large limes. The lime juice should be present and forward, but not the only flavor. This isn't meant to be a limeade.

Directions

1. Combine ingredients into a shaker with ice.
2. Shake for a few seconds.
3. Break shaker and pour without the shaker ice into new glass with new ice.

Direction Alterations for Large Quantities

1. The main difference is that you will not be shaking the ingredients, but instead mixing them in a pitcher of some sort.
2. Do not put ice in this pitcher, since this will water the punch down. Instead, create the punch, mix by stirring.
3. When serving, pour into shaker and shake with ice.
4. Break shaker and pour without the shaker ice into new glass with new ice.

Hibiscus Syrup

1. 1:1:1 ratio of baking sugar, water, and dried hibiscus
2. For a smoother flavor, add 1/4 of a vanilla bean pod for every 2 cups or 500 ml. Scrape and add whole pod too.
3. Place into a sealable jar and shake until desolved
4. Let sit overnight for more powerful hibiscus Flavor

No need to boil, as this changes the chemistry of the sugars. Baking sugar also allows for easier disolving

Garnish Ideas

There is no recommended garnish here since it is meant to be a quick pour and go. Here are some ideas I've used

• Candied Hibiscus
• Dried Hibiscus
• Mint
• Swizzle Stick
• Blood Orange wheel

vin_de_pomme_dautomne.md

Vin de Pomme d'Automne • Autumn Inspired

Ingredients

• 1.5 oz • 45 ml Apple Brandy
• 1 oz • 30 ml Apple Sake
• 0.5 oz • 15 ml Spiced Liquor
• 1 oz • 30 ml Star Anise Simple Syrup
• Spiced Cherry Bourbon Bitters (Any Cherry or Spiced Apple Bitters work fine here)
• Mini Apples (whole foods) or Regular red/yellow apples for garnish

Directions

1. Combine ingredients except bitters into a glass with enough whole ice cubes to cover the liquid and stir.
2. The stir should both combine the ingrediants and chill the drink.
3. Once accomplished, strain into a glass with new ice cubes.
4. Top with the bitters, Garnish with Apple Fan, and serve without ice.

Star Anise Syrup

• 1:1 ratio of baking sugar and water
• 10 Star Anise Pods with seeds for every 1 cup of syrup

1. Place into a sealable jar and shake until desolved.
2. Let sit overnight for more powerful Anise Flavor.

No need to boil, as this changes the chemistry of the sugars. Baking sugar also allows for easier disolving

Apple Fan Garnish

I'll be honest, I suck at this garnish. I don't have the knife skills to correctly prepare it.

The idea is to use multiple, thin, small slices to create a fan like shape using the apple slices. Mini apples (hard to find) will make much more delicate garnishes and easier to size correctly, but regular apples will do as well with the right cutting.

Here is a picture of an apple fan for an idea

Easier Apple Garnish

If the fan is too much, just cut a slice of apple and either place on the rim or inside the glass.

winter_burn.md

Winter Burn • Winter Inspired

Ingredients

• 1.5 oz • 45 ml Bourbon
• 0.5 oz • 15 ml Allspice Dram
• 0.25 oz • 7.5 ml California Spiced Liqueur (leave out if you can't get it)
• 0.5 oz • 15 ml Star Anise Syrup
• Chocolate Walnut Bitters (Any Walnut Bitter works)

Directions

1. Combine ingredients except bitters into a glass with enough whole ice cubes to cover the liquid and stir.
2. The stir should both combine the ingrediants and chill the drink.
3. Once accomplished, strain into a glass with new ice cubes.
4. Top with the bitters and serve.

Star Anise Syrup

• 1:1 ratio of baking sugar and water
• 10 Star Anise Pods with seeds for every 1 cup of syrup

1. Place into a sealable jar and shake until desolved.
2. Let sit overnight for more powerful Anise Flavor.

No need to boil, as this changes the chemistry of the sugars. Baking sugar also allows for easier disolving