Drink Spotlight List

Debut Nouvelle

1 tablespoon passion fruit preserves
3 fresh cranberries
1.75 oz Camus VSOP Elegance Cognac
1 oz fresh lemon sour (1/2 fresh lemon juice, 1/2 simple syrup)

Shake over ice, garnish with cranberries.
42 Beaches

Dedicated to the beautiful island of Florianopolis, in the state of Santa Catarina.

2 oz Novo Fogo Barrel-Aged Cachaca
1.5 oz orange juice
.75 oz Joseph Cartron Ginger Liqueur
1 dash Angostura bitters
Several coffee beans

Mix all ingredients and break up a few coffee beans into the mixture.
Shake with ice and strain into a chilled cocktail glass.
Garnish with floating coffee beans.

(Note: this drink is also awesome served over fresh ice in an Old Fashioned glass.
Apple Daiquiri

2 oz Premium White Rum
3/4 oz Calvados Cardinal Fine
1 tsp simple syrup
1/2 oz fresh lemon juice

Shake with cracked ice and strain into a chilled cocktail glass.
Garnish with an apple slice.
Apple-a-Day Cooler

1.5 oz Calvados Cardinal Fine
1 oz apple juice
Lemon-lime soda

Combine the first two ingredients in a rocks glass filled with ice. Top with lemon-lime soda. Garnish with a slice of apple, if you wish.
Armada Martini

3 oz North Shore Vodka (or any high quality vodka)
1 oz Savory & James Amontillado Sherry

Stir over cracked ice & strain into a chilled cocktail glass. Garnish with an orange twist.
Avenida Paulista

The tropical Manhattan! Great for Fall.

2 oz Novo Fogo Barrel-Aged Cachaca
.75 oz sweet vermouth
.33 oz Falernum syrup (or another spice or nut syrup)
1 dash orange bitters

Stir all ingredients with ice in a mixing glass. Strain into a chilled cocktail glass and garnish
with an orange peel, a sour cherry, or both.

For variations, try ginger, orgeat, or cinnamon syrup instead of Falernum.
Blackberry Bourbon Fizz

5 blackberries
5 ice cubes
1 shot of Old Bardstown Black Label Bourbon (or any good bourbon)
3/4 cup of cold ginger ale (preferably one with ginger root as an ingredient
1/4 cup club soda (optional)

Muddle blackberries in the bottom of a tall glass. Add ice, then bourbon, ginger ale and club soda.

Garnish with fresh basil.

Recipe adapted from Thug Kitchen
Blackcurrant Martini

4 fresh mint leaves, slightly crushed
.5 oz freshly squeezed lemon juice
.5 oz Joseph Cartron Creme de Cassis Double Creme
1.5 oz North Shore Vodka

Shake all ingredients with ice & strain into a martini glass.

Recipe courtesy of Joseph Cartron
Blood and Sand

3/4 oz Whipper Snapper
3/4 Dollin Sweet Vermouth
1/4 oz Heering's Cherry Liqueur
1 fresh squeezed orange

Shake, strain into rocks glass filled with ice and float a little Vermouth (the blood) over the top, garnish with an orange slice.

Recipe courtest of Local Wine & Spirits Company
Blueberry Basil Smash

2 oz North Shore Distiller's Gin No. 6
4 oz fresh lemonade
6 blueberries
2 basil leaves and sprig

Muddle berries and basil, add gin, lemonade and ice. Stir and garnish with basil sprig.

Recipe courtesy of North Shore Distillery
Boulevardinho

1 oz Novo Fogo Barrel-Aged Cachaca
1 oz Campari
1 oz sweet red Vermouth

Place all ingredients into a mixing glass. Fill with ice.
Stir and strain into a chilled cocktail glass.
Squeeze an orange peel over the glass and drop it in.
Bright Eyes

Ingredients
1 oz. Dumante Espresso Liqueur
1 1/2 oz. Spiced Rum
1 oz Pineapple juice
Sprite

Method:
Build all ingredients in Collins glass with ice. Add soda, stir lightly. Garnish with squeezed in lime wedge.
Caipirinha

This may be the world's most popular cocktail by quantity consumed.
It is hard to beat on a hot summer day.
It is also hard to make it right, because it has only three ingredients, but please do try.

2 oz Novo Fogo Silver Cachaca
1/2 a medium lime (without pith, sliced)
1 heaping tablespoon of ultrafine sugar

Muddle the lime and sugar together; fill the jar or shaker with small to medium-sized
ice.
Add the cachaca.
Put the lid on & shake until completely opaque.

You can add berries, kiwi, or whatever fruit you like for a colorful twist.
Camus Pink Love

1 oz Camus VS Elegance
1/4 oz Joseph Cartron Creme de Framboise

Combine Camus & Joseph Cartron Creme de Framboise in a champagne flute. Top with sparkling wine and garnish with a raspberry.
Camus-Rita

2 oz Camus VS Elegance or Camus VSOP Elegance
1 oz Sweet and Sour Mix or fresh lime juice
1 oz Royale Montaine Orange Cognac

Combine all in a shaker with ice; strain into a small rocks glass with salted rim. Garnish with a lime wedge.
Cardinal Sidecar

1 tsp superfine sugar
1/4 tsp ground cinnamon
1.5 oz Calvados Cardinal Fine
1.5 oz Joseph Cartron Triple Sec
1.5 oz fresh squeezed lemon juice
Orange peel twist for garnish

Combine sugar and cinnamon on a small plate. Moisten rim of cocktail/martini glass with a wedge of lemon then dip the rim into the mixture to coat.

Combine the calvados, triple sec and lemon juice in a shaker filled with ice. Shake until well chilled. Strain into sugar-rimmed glass. Garnish with orange peel twist.

Recipe courtesy of Camus Cognac
Chameleon Punch

1 oz Novo Fogo Chameleon Cachaca
0.5 oz apple brandy
0.5 oz Amontillado sherry
0.25 oz allspice liqueur
0.5 oz lemon juice
0.25 oz simple syrup
1 oz sparkling wine

Shake everything except the sparkling wine with ice and pour over fresh ice. Top with bubbly and garnish with grated nutmeg and an orange slice.
A festive punch-style recipe to serve by the glass or by the bowl.

Recipe Courtesy of http://www.novofogo.com!
Dragon's Milk

1 oz MB Roland St. Elmo's Fire
1 oz. Raspberry Schnapps
1 oz. Chai Crème Liqueur
Splash of Blood Orange Bitters

Shake over ice and serve in martini glasses.
Drunken Barista

1 1/2 oz Grand Mayan Ultra Anejo Tequila
3/4 oz Benedictine
1/2 oz coffee liqueur

Stir until properly blended, strain and pour over large ice cubes, preferably in the shape of a sphere.
Express and garnish with a lemon peel.

Adapted from Tasting Panel Magazine
Dumante Cheesecake

1 oz Dumante
1 oz North Shore Vodka
1 oz heavy cream
1/2 oz sweet & sour mix
Graham cracker crumbs

Shake with ice and strain into chilled cocktail glass rimmed with graham cracker crumbs. To rim the glass, rub rim with lemon and dip into crushed graham cracker crumbs.

Created by Tim Laird, Brown-Forman Corp.
Dumante Cosmo

1 part Dumante Verdenoce
1 part Premium Citrus Vodka
1/4 part Joseph Cartron Triple Sec
1/2 part cranberry juice

Shake all ingredients with ice, strain and serve in a chilled martini glass. Float lemon peel on top.
Dumante Pistachio Creme Brulee

Serves 8

1 qt Heavy Cream
1 egg
6 egg yolks
6 oz sugar
1 vanilla bean (split with seeds scraped)
3/4 cup Dumante Verdenoce Pistachio Liqueur

Method:

Heat cream and vanilla bean to a scald, set aside. In a bowl, whisk eggs and sugar together, and slowly temper the hot cream mixture into the eggs. Next, add the Dumante and whisk. Refrigerate the mixture for one day. Pour into ceramic baking dishes and bake in a water bath at 300 degrees until set.

Garnish:

Refrigerate overnight and finish by caramelizing sugar over the top. Enjoy!!
Espresso Dumantini

1/2 part Dumante Verdenoce
1 part premium vanilla vodka
1/2 part Royale Montaine Orange Cognac
1/2 part Tia Maria
1 part cold espresso

Shake all ingredients with ice, strain and serve in chilled martini glass.
Float 3 coffee beans on top.

Courtesy of Anthony Pellici, Pelicci's Restaurant, Stamford, CT
Flor de Para

2 oz Novo Fogo Silver Cachaca
1 oz elderflower liquor
.25 oz fresh lime juice
2 slices of soft pear or 1/2 oz pear liqueur

Muddle the pear in a mixing glass. Add all other ingredients; fill halfway
with ice. Shake & double strain into a chilled cocktail glass.
Garnish with lime twist.
Framboise Collins

2 shots North Shore Distillers Gin #6
3/4 shot Joseph Cartron Creme de Framboise
1.5 shots fresh lemon juice

Shake all ingredients over ice & strain into a Collins glass. Top with soda water & garnish with a lemon wheel and raspberries.

Recipe courtesy of Joseph Cartron
French 75 Punch

The French 75 is a classic cocktail usually made with cognac, though gin
is sometimes substituted come the warmer seasons.
Serve this crisp, fragrant and refreshing variation at your next brunch or
any occasion that calls for toasting, like bridal or baby showers.

2 cups North Shore Distillers' Gin #11 (or any premium London dry gin)
1 cup freshly squeezed lemon juice
6 oz simple syrup
1/2 tsp orange bitters
4 cups St. Hilaire Brut or other dry sparkling white wine
8 orange wheels for garnish

In a punch powl, stir the gin, lemon juice, simple syrup and bitters.
Just before serving, pour in the sparkling wine and stir gently.
Add ice and garnish with the orange wheels.

Serves 8.

Adapted from Wine Enthusiast Magazine
Ginger Has Pistachio

1 part Dumante
1 part Joseph Cartron Ginger
1 part fresh lemon sour
1 part sparking wine (St. Hilaire Extra Dry would work nicely)

Shake all ingredients and pour into Collins glass with ice. Top with splash of Midori. Garnish with orange twist.


Adapted from a recipe by 12 Baltimore at Hotel Phillips, Kansas City
Ginger Snap

1/2 oz. MB Roland St. Elmo's Fire
4 oz. Ginger Ale

Serve chilled over ice.
Go Green Splash

2 1/2 oz North Shore Sol
1 oz mint simple syrup
1/2 oz fresh lime juice
Club soda

Add Sol, mint simple syrup and lime juice to an ice-filled shaker, shake well. Strain into ice-filled highball glass, top with a splash of club soda. Add mint sprig for garnish.

Created by Avis C. at North Shore Distillery's Tasting Room
Grapefruit Basil Fizz

2 oz North Shore Distiller's Gin #11
3/4 oz Fresh Red Grapefruit juice
1/2 oz simple syrup
1 large fresh basil leaf
1/2 oz club soda

Shake the first four ingredients with ice (including the basil). Strain into cocktail glass or ice-filled rocks glass. Top with soda, garnish with sprig of fresh basil.

Recipe courtesy of North Shore Distillery

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Featured Drink


Debut Nouvelle

1 tablespoon passion fruit preserves
3 fresh cranberries
1.75 oz Camus VSOP Elegance Cognac
1 oz fresh lemon sour (1/2 fresh lemon juice, 1/2 simple syrup)

Shake over ice, garnish with cranberries.
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