Mango Margarita
| Ingredients | |
|---|---|
| 2 oz | Blanco Tequila |
| 1 oz | Giffard Mangue |
| .75 oz | Lime juice |
| Method |
|---|
| Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a prepared rocks glass. |
| Garnish |
|---|
| Salt for rimming (optional) and a lime wedge |
| Equipment |
|---|
| Rocks glass |
Non-Alcoholic Grapefruit Spritz
| Ingredients | |
|---|---|
| 2 oz. | Giffard Non-Alcoholic Grapefruit Liqueur |
| 4 oz. | Sparkling Lemon-lime soda |
| Method |
|---|
| Build cocktail in a rocks glass filled with ice, add soda with a cocktail spoon and lightly stir. |
| Garnish |
|---|
| Lime wheel |
| Equipment |
|---|
| Glass: Rocks glass |
Espresso Martini
| Ingredients | |
|---|---|
| 2 oz | Vodka |
| .5 oz | Giffard Café du Honduras |
| .25 oz | Giffard Cacao Blanc |
| 1 oz | Freshly brewed espresso (or cold brew concentrate) |
| .5 oz | Demerara syrup |
| Method |
|---|
| Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a coupe glass. |
| Garnish |
|---|
| Coffee beans |
| Equipment |
|---|
| Coupe glass |
Tempo & Swing
A bright and energetic cocktail with a fresh pop of savory rhubarb.
| Ingredients | |
|---|---|
| 1.5 oz. | Blanc Vermouth |
| .75 oz. | Giffard Rhubarbe Liqueur |
| .75 oz. | Rhum JM Blanc 100 Proof |
| .5 tsp | Alpe Amer |
| 1 dash | Peychaud's Bitters |
| 5 drops | Bittermans Celery Shrub |
| Method |
|---|
| Combine all ingredients in a mixing glass with ice. |
| Stir and strain into chilled glass. |
| Garnish |
|---|
| Cucumber ribbon |
No Alcohol, No Cry
| Ingredients | |
|---|---|
| 2 oz. | Giffard Non-Alcoholic Pineapple Liqueur |
| 2 oz. | Ritual Rum Alternative |
| .5 oz. | Lime juice |
| 1 | bar spoon cocktail maraschino cherry juice |
| Method |
|---|
| Combine all ingredients except Maraschino cherry juice in a shaker with ice. Shake vigorously and double strain into a coupe glass. Using a bar spoon, sink the maraschino cherry juice to the bottom of the cocktail glass. |
| Garnish |
|---|
| Two cocktail maraschino cherries |
| Equipment |
|---|
| Glass: Chilled coupe glass |
Flower Child
| Ingredients | |
|---|---|
| 1.5 oz. | Giffard Non-Alcoholic Elderflower Liqueur |
| .5 oz. | Lemon juice |
| 3 oz. | Tonic |
| Method |
|---|
| Build cocktail in a Collins glass filled with ice, add tonic with a cocktail spoon and lightly stir. |
| Garnish |
|---|
| Lemon wheels |
| Equipment |
|---|
| Glass: Collins glass |
Band Camp Summer
| Ingredients | |
|---|---|
| 2 oz. | Giffard Non-Alcoholic Ginger Liqueur |
| 4 oz. | Lemonade |
| 1 oz. | Seltzer water |
| Method |
|---|
| Build cocktail in a Collins glass filled with ice, add seltzer water with a cocktail spoon and lightly stir. |
| Garnish |
|---|
| Thai basil |
| Equipment |
|---|
| Glass: Collins glass |
Kokomo
by Francis Flores
| Ingredients | |
|---|---|
| 1.0 oz. | Avuá Prata |
| 1.0 oz. | Giffard Caribbean Pineapple |
| Barspoon | Orange Cream Citrate |
| Barspoon | Egg white |
| Barspoon | Lime juice |
| Method |
|---|
| Build all ingredients in a mixing glass. |
| Shake. |
| Strain. |
| Garnish |
|---|
| Drop of lemon oil |
Pirate Queen
by Rachael Soto
| Ingredients | |
|---|---|
| .75 oz | Giffard Caribbean Pineapple |
| 1.25 oz | Elijah Craig Bourbon |
| Barspoon | Campari |
| Barspoon | Avua Prata Cachaca |
| 4 Whole | Coffee Beans |
| Method |
|---|
| Stir all ingredients in a mixing glass with ice. |
| Double-strain over a large-format ice cube in a lowball. |
| Stir again briefly over large ice. |
| Garnish |
|---|
| Expressed orange peel |
| Equipment |
|---|
| Rocks |
Dear Alice
by Jake Inez
| Ingredients | |
|---|---|
| 1.5 oz. | Tequila |
| 1.0 oz. | Giffard Caribbean Pineapple |
| Barspoon | Lemon Juice |
| Barspoon | Orange Cream Citrate |
| Barspoon | Xocolatl Bitters |
| Method |
|---|
| Build in all ingredients into a mixing glass. |
| Swizzle. |
| Garnish |
|---|
| Pineapple prawn |
| Nutmeg |
Treaty of Verdun
by Justin Levaughn
| Ingredients | |
|---|---|
| 2 oz. | Calvados |
| 1 oz. | Giffard Vanille de Madagascar |
| Barspoon | Bigallet China China |
| 2:1 Barspoon | Demerara syrup |
| 2 drops | Malic Acid |
| Method |
|---|
| Briefly stir with ice, stain in to Nick & Nora. |
| Garnish |
|---|
| Expressed lemon peel. |
| Equipment |
|---|
| Nick & Nora. |
By the Sea
by Vay Su
| Ingredients | |
|---|---|
| 3 slices | Granny Smith Apples |
| 2 oz. | Manzanilla Sherry |
| 1 oz. | Giffard Caribbean Pineapple |
| 2 drops | Saline Solution |
| 2 drops | Lactic Acid |
| Method |
|---|
| Mix the slices of apples and Manzanilla Sherry in ISI Infuser. |
| Next add Giffard Caribbean Pineapple and the infusion into a mixing glass. |
| Stir. |
| Add saline solution, and lactic acid. |
| Equipment |
|---|
| Nick & Nora |
Monkey’s Paw
by Ryan Gannon
| Ingredients | |
|---|---|
| 1.5 oz. | Monkey Shoulder |
| .75 oz. | Giffard Pamplemousse |
| 7 drops | Bittermans Orange |
| 1 dash | Citric Acid |
| Method |
|---|
| Briefly stir with ice, then strain over a large ice cube. |
| Garnish |
|---|
| Lemon peel |
| Equipment |
|---|
| Double Old-Fashioned |
Call in Tired
by Jillian Hapak
| Ingredients | |
|---|---|
| 1.5 oz. | Lustau Oloroso |
| .75 oz. | Giffard Banane du Bresil |
| 1 Barspoon | St. Elizabeth's Allspice dram |
| 1 Barspoon | Nuestra Soledad Ejutla |
| 2 Dashes | Bitterman's Tiki Bitters |
| Method |
|---|
| Stir all ingredients with ice and pour into chilled Nick & Nora. |
| Express lemon peel over cocktail. |
| Discard lemon peel. |
| Garnish |
|---|
| Lemon Twist |
| Equipment |
|---|
| Nick & Nora Glassware |
The H.B.C.
aka The Harry Belafonte Cocktail by Christopher Day
| Ingredients | |
|---|---|
| 2.0 oz. | Lustau Oloroso Don Nuño sherry |
| 1.0 oz. | Giffard Banane du Bresil |
| 3 dashes | Bitterman's Orange Cream Bitters |
| 3:1 | Barspoon Honey Syrup |
| 3 | Crushed Coffee/Espresso Beans |
| Method |
|---|
| Crush beans with a muddler in mixing glass |
| Add all ingredients and stir with cracked ice |
| Strain into large, empty oversized snifter |
| Fill glass with crushed ice and garnish with straw, mint, and 3 espresso beans placed on top |
| Garnish |
|---|
| Straw |
| Mint |
| 3 Espresso Beans |
| Equipment |
|---|
| Oversized snifter |
B Squared
by Sam Treadway
| Ingredients | |
|---|---|
| 2.0 oz. | Cachaça |
| .5 oz. | Giffard Banane du Bresil |
| 1 | Barspoon Lime Juice |
| 1 | Barspoon Angostura bitters |
| Method |
|---|
| Briefly stir with ice, then strain over a large ice cube. |
| Garnish |
|---|
| Lime Twist |
| Equipment |
|---|
| Rocks Glassware |
Banana Daiquiri
by Matt Belanger, bartender at Death & Co. in New York
| Ingredients | |
|---|---|
| .75 oz. | Giffard Banane du Bresil |
| 1.75 oz. | Rum-Bar Gold |
| .25 oz. | Rum-Bar White Overproof |
| .75 oz. | Fresh Lime Juice |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and double strain into a coupe glass. |
| Garnish |
|---|
| No garnish necessary |
Kir Rosé
A Low-ABV brunch style cocktail with perfect balance, never too sweet, strong or heavy.
| Ingredients | |
|---|---|
| 1.0 oz. | Giffard Pamplemousse |
| 4.0 oz. | Sparkling Rosé Wine |
| Method |
|---|
| Combine all ingredients in a wineglass with ice and stir briefly with a bar spoon. |
| Garnish with a cucumber slice. |
| Garnish |
|---|
| Cucumber Slice |
| Equipment |
|---|
| Wineglass |
| Ice: Cube or 1/2 Kold Draft |
| Jigger |
| Barspoon |
Later Days
A refreshing Low-ABV cocktail inspired by European aperitif culture.
| Ingredients | |
|---|---|
| .5 oz | Lemon juice |
| .5 oz | Giffard Fruit de la Passion Liqueur |
| .75 oz | Suze Aperitif |
| 2 oz | Blanc Vermouth |
| Method |
|---|
| Combine all ingredients in a wine glass with ice. |
| Top with club soda. |
| Garnish |
|---|
| Thyme sprig |
| Equipment |
|---|
| Wineglass |
| Ice: Cube or 1/2 Kold Draft |
| Jigger |
| Barspoon |