‘Tis the season to celebrate with family and friends. We think these recipes will add a nice twist to your next gathering.
1 3/4 oz. J.R. Ewing Bourbon Whiskey
1/3 oz. Maurin Dry Vermouth
1/3 oz. Maurin Red Vermouth aka Sweet Vermouth
1 thin slice fresh ginger
1/2 teaspoon powdered sugar
Dash of aromatic bitters
Muddle ginger, powdered sugar and bitters in a cocktail shaker. Add J.R. Ewing Bourbon, vermouth and ice. Shake and strain. Garnish with Luxardo maraschino cherries in a rocks or martini glass.
Cocktail creation by Caterina “Cat” Miltenberger
A Southfork Manhattan is crafted from J.R. Ewing Bourbon, dry and sweet vermouth, ginger, powdered sugar and bitters. Quality ingredients keep this cocktail from falling into the trap of ordinary drinks, despite its familiar nature. Don’t be misled by the sweetness of vermouth and sugar, there’s still a bite waiting for you in the glass.
2 oz. J.R. Ewing Bourbon Whiskey
.5 oz. Combier “Pamplemousse Rose” Liqueur
1 wedge ruby red grapefruit (for garnish)
1 wedge ruby red grapefruit (squeeze and discard)
1 oz. honey (suggest Nature Nate’s Natural Honey)
1oz. hot water
Honey nectar: combine 1:1 ratio honey and hot water. Stir in a temperature-proof container until dissolved. Stir all ingredients until glass is very cold, about 1 minute. Strain into a chilled martini glass or coupe.
Cocktail creation by Caterina “Cat” Miltenberger
1 oz. Rum
1 oz. Bourbon
Hot Apple Cider
Served in a glass with cinnamon rim. Top with whipped cream and sprinkled with cinnamon. Garnish with a caramelized apple slice and a cinnamon stick.
From the Lion and Crown Pub at Watters Creek
1/4 cup of cut up cucumber
3/4 oz. lime juice
1/4 oz. agave nectar
1/2 oz. Cointreau
1 1/2 oz. vodka
Muddle the cucumber. Add the lime juice and agave nectar. Add ice followed by Cointreau and vodka. Shake well, strain into a martini glass and garnish with a cucumber. May also be served on the rocks by straining over a rocks glass with ice.
From Nora Restaurant and Bar in Dallas