Orange '74

This drink brings to mind the days when oranges were a special Christmas treat:

1 oz. Snap
3/4 oz. Buffalo Trace bourbon
3/4 oz. Aperol
3/4 oz. RR Rose Syrup
3/4 oz. freshly squeezed orange juice
6 drops Bittercube Jamaican #1 bitters

Shake ingredients over ice & strain into a chilled martini or coupe glass. Rub the rim with an orange peel & twist over the drink to release essential oils. Drop the peel into the glass. Sip and feel the holiday warmth.

Midnight to 6

Forrest made this one while I was waiting for him to start a movie (for forever...). But it was worth the wait. Get ready to have your socks knocked off.

Midnight to 6
1 1/4 oz. dark rum
1 1/4 oz. Snap
1/2 oz. Butterscotch sauce (recipe below)
1/2 oz. RR Rose Syrup
1 dash of Angostura bitters
splash of half & half, to taste
freshly grated nutmeg
freshly grated cinnamon

Combine ingredients over ice in a Boston shaker.  Shake and serve either over one large ice cube or straight up.

Butterscotch sauce
3 tablespoons Lyle's Golden Syrup
1 tablespoon confectioners' sugar
1 tablespoon butter
2 tablespoons heavy cream

Harvest Moon

So delicious:

1 1/2 oz. Snap liqueur
1/2 oz. calvados
1/2 oz. Morris Kitchens Boiled Apple Cider
1/2 oz. Royal Rose Autumn Plum Syrup
1/2 oz. fresh lemon juice
dash of orange or Angostura bitters
freshly grated cinnamon

Combine all ingredients except cinnamon in a Boston shaker; shake vigorously.  Strain into a coupe glass and top with freshly grated cinnamon.  Enjoy!

Cocktails with Root and Snap

Forrest and I were at Art in the Age in Philadelphia last night for First Friday--my very first First Friday--and we created two different drinks for the occasion.  We served the drinks from punch bowls, which is great for a party.  Just measure the ingredients (to scale up, in both of these recipes, a 1/4 oz. is one part), add some ice and soda water, float apple or lemon slices on top, and add an ounce of Root or Snap to each drink as you serve.  If you're just making a couple of drinks, use the measurements below and shake away.

Ingredient note: all juices should be fresh, but in a pinch you can use canned or bottled apple and pineapple juices--just use less, to taste, as they are sweeter than fresh juice.

ROOT Punch
1 1/2 oz. fresh apple juice
1 oz. Root liqueur
3/4 oz. Hendricks gin
1/2 oz. fresh lemon juice
1/4 oz. Royal Rose Cardamom-Clove Syrup
1/4 oz. Royal Rose Rose Syrup
1 slice apple, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously.  Strain into a chilled coupe or martini glass and garnish with an apple slice.

SNAP Swizzle
2 oz. fresh pineapple juice
1 oz. Snap liqueur
3/4 oz. Sailor Jerry rum
3/4 oz. fresh lemon juice
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. Royal Rose Tamarind Syrup
2 dashes angostura bitters
soda
lemon wedge, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously.  Strain into an ice-filled highball glass. Top with a scant splash of soda and garnish with a lemon wedge.