El Dorado Sour

  • 1.5 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .5 oz White Creme de Cacao
  • 1 barspoon Simple Syrup
  • 1 fresh Egg White

Garnish:  5-6 drops Bittermens Xocolatl Mole Bitters

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass, shake without ice in a cocktail shaker for a few seconds, add ice to shaker and shake vigorously for 20 seconds.  Strain into a chilled coupe glass and garnish with bitters.

This is a recipe from Imbibe Magazine and is attributed to Ryan Maybee of The Rieger and Manifesto in Kansas City.

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The Tempest

  • 2 oz Gosling’s Black Seal Rum
  • 1 oz Fresh Squeezed Lime Juice
  • 1 oz Ginger Syrup
  • 1 eyedropper 5 Pepper-Infused Tequila*

Glass:  Collins

Garnish:  Lime Wheel and Candied Ginger

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine Rum, lime juice, and ginger syrup in mixing glass.  Shake for 15 seconds in an ice-filled cocktail shaker.  Strain into Collins glass with ice.  Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam.  Garnish with a lime wheel and piece of candied ginger.

This is a recipe by Ryan Maybee of Manifesto in Kansas City.  I came across it in a blog called Tipple Sheet.

* 5 Pepper Infused Tequila:  Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros.  On all sliced bell peppers, remove the hearts and seeds.  Infuse for 1 week in a cool, dark place, shaking up occasionally.