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Home , Bronx (cocktail), Mojito, Muddler, Noilly Prat, Rum Swizzle, Swizzle stick

“You don’t need to know dozens of drinks. I make one perfectly and my guests love it.”

The Holiday Cocktail Kitchen Your kitchen is the place where carefully selected ingredients are transformed by loving hands into a truly personal expression of “Using fresh ingredients makes hospitality. Now imagine the result when you add all the difference, premium spirits and the rumble of an icemaker with cooking and to your well-worn chef’s knife and simmering with .” stovetop. This is precisely how top restaurant mixologists take classic cocktails and transform them into a memorable experience. In these pages, you’ll learn to apply your kitchen know-how to classic drinks (“101” recipes), resulting in strikingly “A signature cocktail beautiful and gratifying culinary cocktails (“201” always sets the recipes) that will be the toast of your holiday party. stage for my most successful parties.” www.cocktailkitchen.com “The absolute easiest way to improve your cocktails is by using fresh citrus. mix is simply no substitute for the vibrant juice and colorful twists of these sunny fruits.” Citrus. These versatile fruits arrive from tropic climes each winter, a well-timed dose of liquid sunshine and an easy way to bring freshness and to your Cocktail Kitchen. Lemons, limes, blood oranges, even kumquats—their lively acidity perks up the palate, while spiraling coils of citrus rinds lend color to your cocktails and fill the room with the scent of these aromatic fruits. This quartet of citrus cocktails uses only the best the season has to offer, as we add clever new twists, quite literally, to two timeless classics. With our favorite , BOMBAY SAPPHIRE®, bursting with botanical and citrus flavors of its own, one sip is sure to 2. 1. bring a smile to the faces of your special guests. 101 201 101 201

1. Bronx 2. Blood Orange 3. 4. Kumquat Meyer 3. 1 ½ parts BOMBAY SAPPHIRE® Gin Bronx 1 ½ parts BOMBAY SAPPHIRE® Gin Collins 4. 1 part fresh orange juice Juice of ½ lemon ® ® ¼ part & Rossi® Rosso 1 ½ parts BOMBAY SAPPHIRE Gin ¾ part simple 1 ½ parts BOMBAY SAPPHIRE Gin 1 part fresh blood orange juice 2 parts club soda 3 kumquats ® ¼ part Noilly Prat® Dry ¼ part NOILLY PRAT Rouge Lemon for Juice of ½ Meyer lemon Vermouth Vermouth ¾ part simple syrup ® Combine Bombay Sapphire, Orange twist for garnish ¼ part Noilly Prat Dry 2 parts club soda Vermouth lemon juice and simple syrup in 1 kumquat, thinly sliced, for garnish Combine ingredients in a mixing Orange twist for garnish a Collins glass with ice and stir glass with ice. Shake thoroughly and to combine. Top with club soda. Place kumquats in a mixing glass strain into a chilled . Combine ingredients in a mixing Garnish with a lemon twist. and muddle to extract the juice. Garnish with an orange twist. glass with ice. Shake thoroughly and A well-crafted Tom Collins is the Add Bombay Sapphire, lemon If this classic cocktail were known strain into a chilled cocktail glass. epitome of balance, where a few juice, simple syrup and ice and shake as a perfect martini with OJ (which Garnish with an orange twist. simple ingredients combine to create thoroughly. Strain into a Collins glass it is), rather than its outerborough The simple substitution of one more than the sum of their parts. over fresh ice. Top with club soda. moniker, more people might be ingredient is the easiest way to take Bright, fizzy and crisp, this drink Garnish with kumquat slices. enjoying it today. A well-kept secret a classic cocktail and make it your allows the refreshing flavors of Bom- You can make this drink into of the cocktail cognoscenti now, own. We love fresh blood orange bay Sapphire to shine through. a Venetian Kumquat Collins by ® in the 1930s the Bronx was the juice for its sweet-tart taste and truly using Martini & Rossi astonishing color. Prosecco Sparkling in place of its day. of club soda.

www.cocktailkitchen.com The Magical offers a dramatic melting effect by substituting cotton candy for ordinary , while still yielding a perfectly balanced Muddling. It’s all in the wrist when it comes to extracting the cocktail with traditional aromatic oils of herbs, the juice of fresh limes and other fruits. A wooden Mojito flavors. and mixing glass is the Cocktail Kitchen equivalent of the chef’s mortar and pestle, a simple tool that is a must for building and so much more. As you apply pressure and gentle twisting action, the limes begin to yield their precious juice, and leaves of crushed mint unleash their distinctive aroma, beckoning your guests to the delicious drink about to be served. With a pour of ® Superior Rum, the ideal choice for a perfectly muddled Mojito, and ample ice, you’re mastering a cocktail ritual that will serve you for years to come.

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2. 1. Mojito 2. Magical Mojito 3. 4. Apricot Ginger 1 ½ parts BACARDI® Superior Rum 1 ½ parts BACARDI® LIMÓN™ 1 ½ parts GREY GOOSE® San Juan Mule ¾ part simple syrup Flavored Rum ¾ part fresh juice ® ½ lime, cut into wedges 2 dashes 3 parts ginger 1 ½ parts BACARDI 8 Rum 8 to10 mint leaves ¾ part fresh lime juice 1 lime wedge for garnish 1 Tbsp. apricot jam 1. 2 parts club soda 8 to10 mint leaves ½ lime, cut into wedges In a glass filled with ice, add Grey 4. 1 lime wedge and 1 sprig fresh mint 1 fist-sized ball pink cotton candy 3 parts ginger beer Goose Vodka and lime juice. Top for garnish 1 sprig fresh mint for garnish 1 fresh apricot for garnish with ginger beer and add more ice, In a mixing glass, gently muddle stirring gently to combine. Garnish Combine apricot jam and lime Combine simple syrup, lime and the mint leaves. Add Bacardi with a lime wedge. wedges in a mixing glass and mint. Muddle ingredients to extract Limón, lime juice and bitters More than mere soda pop, the muddle to extract the juice of the the juice of the limes. Fill glass with ice and shake vigorously. Place spicy-hot flavor of ginger beer re- limes. Add Bacardi 8, fill mixing 3. halfway with crushed ice. Add cotton candy atop a chilled cocktail minds us of holiday baking. Replace glass with ice and shake thoroughly. Bacardi Superior and stir to glass and carefully strain the drink the Grey Goose Vodka with Simultaneously strain through combine. Top with more crushed ice over the cotton candy, allowing Bacardi 8, with its caramel and a and a fine tea and club soda. Garnish with a lime it to melt into the drink. Garnish vanilla notes, and you have a Dark strainer into a glass filled with fresh wedge and a sprig of fresh mint. with a sprig of fresh mint. and Stormy cocktail, warming for a ice. Top with ginger beer. Garnish This Cuban classic needs little When getting creative with classic winter’s eve. with a fresh apricot slice. introduction, and we prefer cocktails, we always strive to keep You can make this drink into an Bacardi Superior in a respectful the essence of the original—in this Apricot Ginger Mexican Mule by nod to the barmen who perfected case fresh mint and Bacardi rum. using Cazadores Blanco this minty favorite. in place of rum. www.cocktailkitchen.com A sugar-rimmed glass makes an elegant vessel for the complex flavors of the Holiday Spice Bobby Burns, Spice. These drinks are a vivid reminder of why adventurers once sailed the seducing the globe in search of spices and why nutmeg and cinnamon were more valuable than drinker to take gold. The exotic aroma of a spiced cocktail is no less titillating today, a hallmark of another sip with the holidays and a precious gift for your lucky guests. Whether it’s warming ginger each kiss of sugar or festive cloves, we find spices work especially well in combination with wood-aged and spice. spirits such as DEWAR’S® Blended Scotch , with its complementary flavors of vanilla, caramel and spice derived from years resting in oak casks. For a simple way to spice up your cocktails, add a dash of cocktail bitters or BENEDICTINE® , a treasure trove of 27 plants and spices in one bottle.

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1. Whisky Sour 2. Ginger Honey 3. Rob Roy 4. Holiday Spice 1 ½ parts DEWAR’S® WHITE Dewar’s Sour 1 ½ parts DEWAR’S® WHITE Bobby Burns LABEL® Blended LABEL® Blended Scotch Whisky ® ® ½ part fresh lemon juice 1 ½ parts DEWAR’S 12 Blended ¾ part NOILLY PRAT® Rouge 1 ½ parts DEWAR’S 12 Blended ¾ part simple syrup Scotch Whisky Vermouth Scotch Whisky ¾ part MARTINI & ROSSI® Rosso 1 orange slice and 1 maraschino 2 1-inch square slices of fresh ginger 2 dashes Angostura bitters root, peeled Vermouth cherry for garnish 1 orange twist for garnish ® ½ lemon freshly squeezed ¹⁄8 part BENEDICTINE Liqueur In a filled with 1 tsp. honey Combine ingredients in a glass with 2 dashes Angostura bitters ice, combine Dewar’s White ice and stir vigorously. Strain into a 1 whole cinnamon stick and 1 small slice ginger root, peel on, 1 lemon twist for garnish Label, lemon juice and simple for garnish chilled cocktail glass. Garnish with syrup and shake vigorously. Strain an orange twist. For sugar rim into a rocks glass over fresh ice. In a mixing glass, muddle together Taking its name from Scottish hero 1 lemon wedge Garnish with an orange slice and a ginger slices and lemon juice. Add Robert Roy MacGregor, the Rob ½ tsp. each of ground clove, . Dewar’s 12, honey and ice and Roy is simply a made cinnamon, ginger, nutmeg Forget the sour mix! Learn to make shake vigorously. Strain into a rocks with Scotch whisky rather than ½ cup superfine sugar a proper whisky sour and you will glass over fresh ice. Garnish with a . Bitters are the slice of ginger root. Combine ground spices and sugar in have the foundation for myriad secret ingredient, adding aroma and a shallow dish. Moisten the rim of masterful libations. Flavorful, golden honey adds bringing the other flavors together richness to this spicy cocktail. a cocktail glass with a lemon wedge in harmony. and dip it into the spice mixture. Thinning the honey with an equal Combine liquid ingredients in amount of warm water makes this a mixing glass with ice and stir sticky sweetener easier to use. vigorously. Strain into the cocktail glass. Garnish by inserting a www.cocktailkitchen.com cinnamon stick and a lemon twist. To prepare a chiffonade of herbs, begin with large flat-leafed herbs such as basil or sage. Place three to five leaves in a stack, roll tightly Herbs. Whether foraged at the farmer’s market or plucked from your and, using a sharp winter windowsill, fresh herbs open up a new realm of savory cocktails. Muddled knife, create thin slices mint may be the modern-day classic, but we’re also known to toss a sprig of rosemary perpendicular to the right into the shaker or reach for our best chef’s knife to create curling ribbons of roll. Fluff with your basil and sage. These dramatic flavors are best showcased in a pure, clean spirit such fingers to reveal flavorful green ® ® as GREY GOOSE Vodka, made with 100% French wheat, or Tequila CAZADORES ribbons. Blanco, which has herbaceous flavors of its own. Perhaps best of all, herb cocktails go hand-in-hand with holiday menus, the perfect aperitif before a a momentous meal or as a partner for a selection of farmhouse cheeses. 101 201 101 201 1.

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2. 1. Vodka Gimlet 2. Celery Cilantro 3. 4. Pear Basil 1 ½ parts GREY GOOSE® Vodka Tequila Gimlet 1 ½ parts BACARDI® 8 Rum Vodka Swizzle 1 part fresh lime juice ¾ part fresh lime juice ® ® ½ part simple syrup 1 ½ parts Tequila CAZADORES ¾ part simple syrup 1 ½ parts GREY GOOSE La Poire 1 thin slice of lime for garnish Blanco 3 dashes Angostura bitters Flavored Vodka ¾ part fresh lime juice 3 parts club soda ¾ part fresh lime juice Add all ingredients to a cocktail ¾ part simple syrup 1 lime wedge for garnish 3 dashes Angostura bitters shaker filled with ice and shake 2 2-inch pieces of celery ¾ part simple syrup vigorously. Strain into a chilled ¹⁄3 cup fresh cilantro, loosely packed Combine Bacardi Superior, 3 to 5 basil leaves, prepared cocktail glass and garnish by 1 celery stalk and 1 sprig of cilantro lime juice, simple syrup and bitters chiffonade carefully floating a thin slice of for garnish in a tall glass with cracked ice 2 parts club soda lime on the cocktail. and stir vigorously, or swizzle, 1 thin slice of fresh pear for garnish Because of its sheer simplicity, the In a mixing glass, muddle together using a mixing spoon. Top with 3. vodka gimlet provides the perfect celery pieces and cilantro. Add club soda and stir gently. Garnish Combine Grey Goose La Poire, foundation for budding cocktail remaining ingredients, fill shaker with a lime wedge. lime juice, bitters and simple syrup creativity. Master this drink, with its with ice, and shake vigorously. With its lively and aromatic in a tall glass with cracked ice and stir bracing lime freshness, and you have Simultaneously strain through bitters, the Rum Swizzle is like a vigorously, or swizzle, using a mixing a platform for your favorite herbs, a cocktail strainer and a fine tea celebratory version of the . spoon. Add basil and club soda and fruits, even vegetables, like our strainer into a glass filled with fresh Traditionally, a forked stick was used stir gently to combine. Garnish with delightful Celery Cilantro variation. ice. Garnish with the tip of a celery to mix the drink until it became the slice of pear. stalk and a sprig of cilantro. frothy and icy cold, giving rise to You can use a chiffonade in place of This Celery Cilantro Tequila gimlet our “.” muddling herbs in many cocktails to will find fans among Gimlet and create a dazzling and flavorful effect. lovers alike. Learn how above! www.cocktailkitchen.com the cocktail kiTchen Cocktails for a crowd, made easy As with cooking, much of the fun of the Cocktail Kitchen comes in sharing your delicious creations with friends. As you plan your holiday menus, be sure to add the ingredients for a favorite signature cocktail to your shopping list. By choosing one recipe and doing a little preparation, you’ll spend less time mixing drinks and more time mixing with your guests (21 and over). Our six preferred cocktails for a crowd offer sophisticated flavors, made simply!

Vodka Gimlet Celery Cilantro Tequila Gimlet 1 750-ml. bottle GREY GOOSE® Vodka 1 750-ml. bottle Tequila CAZADORES® Blanco 2 cups fresh lime juice 1 ½ cups fresh lime juice 1 cup simple syrup 1 ½ cups simple syrup 2 limes for garnish 1 bunch celery Mojito 2 bunches cilantro, loosely packed 1 750-ml. bottle BACARDI® Superior Rum Prep: Combine Grey Goose Vodka, lime juice 1 ½ cups simple syrup and simple syrup and set aside. Thinly slice 2 limes Prep: Combine Tequila Cazadores Blanco, 10 limes crosswise for garnish. lime juice and simple syrup and set aside. Cut the 1 liter club soda celery stalks into 2-inch pieces and reserve leafy 1 bunch fresh mint Mix: For two drinks, combine 6 oz. of the tips for garnish. prepared Vodka Gimlet mix in a cocktail shaker Prep: Combine Bacardi Superior and simple with ice. Shake vigorously and strain equally into Mix: For two drinks, in a mixing glass muddle syrup and set aside. Cut limes into small wedges. two chilled cocktail glasses. Garnish by carefully together four celery pieces and ²⁄3 cup cilantro. floating a thin slice of lime on each cocktail. Add 6 oz. of the prepared Tequila Gimlet mix. Fill Mix: In each glass, place several wedges of lime Makes 17 drinks. shaker with ice, and shake vigorously. Simultane- and 5–6 mint leaves and muddle together. Fill each ously strain drinks through a cocktail strainer and glass halfway with ice. Add 2 ¹⁄4 oz. of the prepared a fine tea strainer into two glasses filled with fresh Bacardi Mojito mix. Top with more crushed ice Pear Basil Vodka Swizzle ice. Garnish with the tip of a celery stalk and a and 2 oz. club soda. Garnish each drink with a 1 750-ml bottle GREY GOOSE® La Poire sprig of cilantro. lime wedge and a sprig of fresh mint. Flavored Vodka Makes 17 drinks. Makes 17 drinks. 1 ½ cups fresh lime juice 1 ½ cups simple syrup 3 tsp. Angostura bitters Rob Roy Tom Collins 1 bunch basil 1 750-ml. bottle DEWAR’S® WHITE LABEL® 1 750-ml. bottle BOMBAY SAPPHIRE® Gin 1 liter club soda Blended Scotch Whisky 8 lemons, freshly juiced 1 pear for garnish 1 375-ml bottle NOILLY PRAT® Rouge Vermouth 1 ½ cups simple syrup 2 tsp. Angostura bitters 1 liter club soda Prep: Combine Grey Goose La Poire, lime 2 oranges for garnish 2 lemons for garnish juice, simple syrup and Angostura bitters and set aside. Prepare basil chiffonade (see Herbs section). Prep: Combine Dewar’s White Label, Prep: Combine Bombay Sapphire, lemon Thinly slice pear for garnish. Noilly Prat Rouge Vermouth and Angostura juice and simple syrup and set aside. bitters and set aside. Create twists from the two Create wedges or twists from two lemons Mix: Fill each tall glass with cracked ice and add oranges for garnish. for garnish. 3 oz. of the prepared Vodka Swizzle mix. Stir vigorously, or swizzle, using a mixing spoon. Add Mix: For two drinks, in a mixing glass combine Mix: Fill each Collins glass with ice and a generous pinch of basil chiffonade and 2 oz. club 3 oz. prepared Dewar’s Rob Roy mix with ice add 3 oz. of the prepared Tom Collins mix. soda and stir gently to combine. Garnish with a and stir vigorously. Strain equally into two chilled Stir to combine and top with 2 oz. club soda. slice of pear. cocktail glasses. Garnish each cocktail with an Garnish with a lemon wedge or lemon twist. Makes 17 drinks. orange twist. Makes 17 drinks. Makes 25 drinks.

Learn More and Mix Better at www.cocktailkitchen.com

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