WINTER WHITE

Ingredients – Individual Serving

1 1/2 oz. Humboldt Vodka or and earthy vodka choice
1 oz. White Peach Puree
In & Out/Rinse with Dolin Vermouth
Dash of Freshly Squeezed Lemon Juice

Instructions

1. In a shaker over ice combine all ingredients except for Dolin Vermouth and shake.
2. In a chilled martini glass put a splash of Dolin Vermouth and swirl around the glass and dump out of glass.
3. Strain shaken cocktail into your favorite glass, we used a Nick & Nora cocktail glass. Top with froth. No garnish necessary on this tasty cocktail.

To make frothy cocktails without using an egg:

Take liquid from chickpea can, water can then be shaken and strained over the top of the cocktail adding a snowy foam top.


NOT YOUR TRADITIONAL HOT TODDY

Ingredients – Individual Serving

1 1/2 oz. Bulleit Rye Frontier Whiskey
MEM Marsala Chai Tea (Indian Black Tea, Ginger, Cardamom, Cinnamon, Cloves. & Rooibos)
1 Teaspoon of Local Honey
Dash of Freshly Squeezed Lemon Juice

Instructions

1. In your favorite mug pour 1 1/2 oz. of Bulleit Rye Whiskey. Steep Marsala Chai for 5 minutes.
2. Pour Steeped Marsala Chai over the Bulleit Rye Whiskey.
3. Stir in Honey & Lemon. Garnish to your liking.

Garnishing Tip:

This time of year a nice wedge of lemon & dried fruit seems festive and more than appropriate. Enjoy!
 


CAPTAIN NEMOS EGGNOG

Ingredients – For Batching (Serves 15-20 guests)

1 Bottle (750ml) SPYTAIL BLACK GINGER RUM
4 Cups Almond Milk Unsweetened
3-4 Cups Light Cream
1 Cup Sugar
5 Whole Cloves
1 Stick of Cinnamon
1/2 Teaspoon Ground Nutmeg
2 Teaspoons of Giffard Vanilla de Madagascar
10 egg yolks

Instructions

1. Combine Almond Milk, Whole Closes, Cinnamon Stick
2. In a saucepan, heat on low and slowly bring mixture to a boil. Usually, takes about 5 minutes.
3. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
4. Slowly, whisk hot milk mixture then pour mixture into a saucepan. Cook over low-medium heat and do not allow it to boil. Stir constantly for 3-5 minutes until thickened.
5. Remove cloves and cinnamon stick and let the mixture cool for an hour.
6. Stir in Spytail Black Ginger Rum, cream, 2 teaspoons of Giffard Vanille de Madagascar, & nutmeg. Refrigerate overnight. When serving, top with a dash of cinnamon.


POMEGRANATE ROSEMARY MARTINI

Ingredients – Individual Serving

1 1/2 oz. Rocket Vodka
1 oz. Stirrings Simple Pomegranate Martini
1/4 oz. Stirrings Simple Syrup (infused with rosemary)
1/2 of a Freshly Squeezed Lemon

Instructions

1. In a large shaker combine all ingredients over ice and shake till well chilled.
2. Strain into a chilled martini glass and top with seasonal ingredients of fresh rosemary and pomegranate seeds.

Ingredients – For Batching (Serves 15-20 guests)

1 bottle (750ml) Rocket Vodka
2 bottles (750ml each) Stirrings Simple Pomegranate Martini
4 oz. Stirrings Simple Syrup (infused with rosemary)
2 Freshly Squeezed Lemons

Instructions

1. In a large cocktail bowl or infusion jar combine all ingredients over ice.
2. Stir well and leave ladle for guests to self-serve.

Serving Tip:

Take the worry away from replenishing cocktails by leaving glasses and garnishes of fresh rosemary and pomegranate seeds out in bowls.


AVALANCHE

Ingredients – Individual Serving

1 oz Hennessy VS or your favorite cognac
1 oz Asbach Uralt Brandy

Instructions

Equal parts served in a snifter, offer warm water snifter to heat on the side

Looking to give us a shot on your next promotion? Contact us at info@dinetec.com

CIN CIN!