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New Cocktail Recipes! SIX ORIGINAL RECIPES FROM CLEVELAND WHISKEY, INSPIRED BY SOME OF THE MUSEUM’S ANIMAL AMBASSADORS TABLE OF CONTENTS 04 MEEKO MILK 01 Inspired by Meeko the albino raccoon GOOD LOOKS, GRACE, AND QUIET DIGNITY Inspired by Linus, Calvin, and Hobbes the North American river otters 02 05 LANCELOT LOVES LINDA MIDAS’S Inspired by Lancelot the North American porcupine and YIPPEE-KAI-PEREEN-YAY Linda the Virginia opossum Inspired by Midas the Golden Eagle 03 06 RED’S ICED TEA BLACKJACK-YOU-UP Inspired by Red the coyote Inspired by Blackjack the Common Raven GOOD LOOKS, GRACE, AND QUIET DIGNITY Inspired by Linus, Calvin, and Hobbes the North American river otters Based on the bossa nova cocktail, a classic named after the Brazilian dance; the drink’s name refers to a Calvin and Hobbes deep cut and derives from the G.R.O.S.S. password, which is sung before a ceremonial dance in the comic strip. DIRECTIONS (MAKES TWO) 1. Ingredients: a. 3 oz. Cleveland Whiskey Black Reserve Bourbon b. 1 oz. apricot brandy c. 1 oz. Galliano L’Autentico d. 4 oz. high-quality orange juice (fresh is best) e. 1 1/2 oz. lemon juice (fresh) f. 3 sprigs of fresh mint g. Orange wheel 2. Combine all the ingredients in a cocktail shaker packed with ice, holding back one sprig of mint and the orange wheel. 3. Shake and strain into a chilled Collins glass with ice. 4. Garnish with an orange wheel and a sprig of fresh mint. 01 LANCELOT LOVES LINDA Inspired by Lancelot the North American porcupine and Linda the Virginia opossum Inspired by the capeta (which means “devil” in Portuguese), a drink traditionally enjoyed during the Brazilian celebration of Carnival DIRECTIONS (MAKES 1–4, DEPENDING ON HOW CRAZY YOU WANT TO GET) 1. Ingredients: a. 6 oz. Cleveland Underground Rye Whiskey Finished with Black Cherry Wood b. 1 (14-oz.) can of pineapple chunks (or about 1 lb. of fresh pineapple, cored and chopped) c. 7 oz. Dolce de Linda (prepare first; see recipe below) d. 1 tbsp. chocolate sauce e. 1 tbsp. ground cinnamon f. 1 tbsp. guarana powder g. Crushed ice h. Additional chocolate sauce to drizzle for garnish 2. Add the first 6 ingredients to a blender and blend thoroughly. This is the base. You should prepare the base ahead of time and keep in the refrigerator until you’re ready to finish the drinks for your friends...even if you’re your only friend. 3. To prepare to serve, add puree and 4 cups of crushed ice to the blender and pulse until combined. If it’s too thick, add a little coconut milk (or whiskey). If it’s too thin, add another cup of crushed ice. a. Crushed ice is important. Don’t use ice CUBES. They take too much time to break down, which causes excess heat from excess friction, which causes dilution, which causes frozen drinks to separate. Don’t be a disappointment. 4. Pour into a YETI (or any insulated cup that was chilled). 5. Garnish with chocolate sauce. Dolce de Linda Directions a. 2 (14-oz.) cans of unsweetened Combine all ingredients in coconut milk a large cast-iron pan over b. cup honey medium-high heat and boil 2/3 until reduced to about 2 c. 1/2 tsp. kosher salt 1/2 cups (about 20 min). Allow d. tsp. ground ginger 1/2 to cool and keep in the fridge e. 1/4 tsp. cardamom for up to one month. 02 RED’S ICED TEA Inspired by Red the coyote Based on the batida cocktail, another Brazilian classic DIRECTIONS (MAKES TWO) 1. Ingredients: 3. Muddle thoroughly. a. 4 oz. Cleveland Underground Bourbon Finished with Black Cherry Wood 4. Add a sprig of fresh basil, rolled and spanked, then fill shaker tin b. 1 oz. triple sec with ice and shake. c. 1 oz. fresh lemon juice d. Sweetened iced tea 5. Strain equally into two chilled pint glasses packed with ice and e. 2 sprigs of basil top with sweetened iced tea. f. A handful of ripe strawberries Garnish with lemon wheel and sprig of fresh basil. g. Lemon wheel 6. 2. In a cocktail shaker with no ice, add Cleveland Underground Bourbon Finished with Black Cherry Wood, triple sec, fresh lemon juice, and a handful of ripe strawberries. 03 MEEKO MILK Inspired by Meeko the albino raccoon Based on the leite de onça, or jaguar milk, a traditional booze-forward Brazilian cocktail DIRECTIONS (MAKES TWO) 1. Ingredients: a. 2 oz. Cleveland Underground Bourbon Finished with Sugar Maple Wood b. 2 oz. Galliano Ristretto liqueur c. 2 oz. condensed milk d. 2 oz. half and half e. Ground cinnamon 2. Add bourbon, Galliano Ristretto liqueur, condensed milk, and half and half to an empty shaker tin and shake to blend. 3. Add ice, shake again, then strain evenly between two small glasses (serve neat, no frills—it’s supposed to look like a glass of milk-ish). 4. Dust with a pinch of ground cinnamon for garnish. 04 MIDAS’S YIPPEE-KAI-PEREEN-YAY Inspired by Midas the Golden Eagle DIRECTIONS (MAKES TWO) 1. Ingredients: a. 4 oz. frozen Wheat Penny Bourbon b. 2 frozen mango cream bars c. 8 (1”) chunks of fresh pineapple d. 1 lime e. 2 tbsp. superfine sugar; not confectioners’ or granulated sugar— the stuff you want is in between. f. A few sprigs of fresh mint g. OPTIONAL: a couple pinches of nutmeg 2. Put a bottle of Wheat Penny Bourbon in the freezer the night before you plan on getting boat drunk. 3. Cut a lime in half, then cut each of those halves into 8 slices for 16 slices total. 4. Trim your mango cream bar. Cut the remaining bits into rough cubes to use in a moment. 5. First: the shake a. Add the following ingredients to a shaker tin and muddle thoroughly: your 16 hilariously tiny lime wedges and 2 tbsp. superfine sugar. b. Add 8 (1”) pineapple cubes (fresh preferred) to your mixing tin and muddle thoroughly…again. c. Let the mixing tin sit for a few minutes to make sure the sugar shrubs the juice from the pulverized fruit while you do the following: • Prepare your creamy mango-pop garnish by trimming half an inch from the stick on each side, placing the popsicle in your pint glasses. • Cut the remaining creamy mango-bar strips into rough cubes and add them to your mixing tin. d. Add a few sprigs of fresh mint, rolled and spanked, then shake VIOLENTLY. 6. Now comes the build: a. Evenly split the fruit shrub slurry between both glasses (everything, including the smashed lime wedges and mint). DO NOT WASH SHAKER TIN YET. b. Fill both pint glasses to the top with cracked ice. 7. Add 4 oz. freshly frozen Wheat Penny Bourbon to the shaker tin, swirl around to rinse the leftovers from the walls, and immediately split between your two pint glasses. 8. Stir with your popsicle to combine, add more ice to fill it up, add a pinch of nutmeg to the top of each (if you feel like it), and enjoy... without a straw. 05 BLACKJACK-YOU-UP Inspired by Blackjack the Common Raven Based on quentão de vinho, or mulled wine; typically enjoyed in the evenings of the Brazilian winter DIRECTIONS (MAKES MORE THAN TWO) 1. Ingredients: 2. Add the first 7 ingredients to a large saucepan and let simmer a. 8 oz. Cleveland Underground Bourbon Finished with Black Cherry Wood for 10 minutes. b. 1 bottle of red wine. You want something boozy and tannic like a Zinfandel, 3. Strain into mugs and serve immediately. but my first choice would be Tannat. This wine is native to Brazil, which has a thriving wine region. It is big and fruity with some hints of chocolate to it. 4. Garnish with fresh orange slices and whole pieces of star anise. c. 1/2 cup granulated sugar d. 3 oz. mineral water e. 4–5 whole cloves f. 3 (1”) slices of fresh ginger g. 2 cinnamon sticks h. Orange slice i. Star anise 06.
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