Recipes

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

Rhubarbe Vert

by Iliia Kramarenko

Ingredients
1.5 oz. Gin
.75 oz. Giffard Rhubarbe
Barspoon Malic Acid Solution
Barspoon Calvados
Method
Spray Absinthe mist in Nick & Nora.
Stir.
Strain.
Lemon twist discard.
Garnish
No garnish
Equipment
Nick & Nora Glassware

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

Heart & Soul

by Collin Azevedo

Ingredients
1.0 oz. Giffard Mûre
.75 oz. Reposado Tequila
.25 oz. Yellow Chartreuse
1.0 oz. Grapefruit Juice
.5 oz. Lime Juice
3 dashes Orange Bitters
Method
Combine all ingredients into a shaker and add half a scoop of crushed pebbled ice.
Whip shake about 5-10 seconds, pour into hurricane glass.
Garnish
Grapefruit slices
Tarragon
Luxardo cherry
Equipment
Hurricane glass

Address Unknown

by Jonathan Mateer

Ingredients
.5 oz. Maestro Dobel Reposado Tequila
.25 oz. Del Maguey Vida Mezcal
.5 oz. Giffard Pamplemousse
.25 oz. Giffard Triple Sec
1.0 oz. Watermelon juice
.5 oz. Lime juice
.25 oz. Agave syrup
3 Basil leaves
Method
Combine all ingredients into a shaker.
Shake, double strain over a large rock in a glass rimmed with Tajin.
Garnish
Tajin rim
Watermelon cube
Basil leaf
Equipment
Rocks glass

Piña Colada

Ingredients
1.5 oz. Rum-Bar Gold
.75 oz. Giffard Caribbean Pineapple
.75 oz. Coco Lopez
.75 oz. Fresh Lime Juice
.25 oz. Rum-Bar White Overproof
Method
Combine all ingredients together before before adding ice.
Pour into a blender.
Add ice, cover blender, and blend until slushie.
Garnish
Pineapple fronds

Sotol Swizzle

Ingredients
1.5 oz. Sotol Por Siempre
.50 oz. Green Chartreuse
.75 oz. Giffard Caribbean Pineapple Liqueur
1.0 oz. Fresh Pineapple Juice
1.0 oz. Fresh Lime Juice
5 Mint Leaves
Method
Combine all ingredients and shake with ice.
Strain into a collins glass over crushed ice.
Add ice to create mound.
Garnish
Mint bouquet
Equipment
Collins Glassware

Sotol Paloma

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Giffard Pamplemousse
.75 oz. Fresh-Squeezed Lime Juice
3.0 oz. Grapefruit Soda
Method
Combine all ingredients except soda and shake with ice.
Strain into a collins glass over fresh ice and top with grapefruit soda.
Stir briefly.
Garnish
Grapefruit slice

Sotol Margarita

Ingredients
1.5 oz. Sotol Por Siempre
.75 oz. Giffard Curaçao Triple Sec
.75 oz. Fresh-Squeezed Lime Juice
.50 oz. Simple Syrup
Method
Combine all ingredients in a shaker with ice.
Shake well and strain over fresh ice into a rocks glass with salted rim.
Garnish
Lime wheel