World Class Cocktails at Home

1.5 oz Cut Throat Oat Whiskey (Beef Fat & Cayenne Pepper Washed)
1 oz Coffee Liqueur

4 Dashes Coffee Bitters

Cocktail:

In a mixing glass, combine all ingredients. Stir to chill with large ice cubes. Strain into an old fashion glass with an ice ball.

Fat Wash:

Begin by melting beef fat. Pour 1 750ml bottle into a glass quart jar. Add 10 dashes of cayenne pepper. Cover with 1 inch of melted beef fat (warm not hot). Seal with lid and shake vigorously. Let that mixture sit at room temperature for 3 days. Place in freezer until beef fat is frozen. Once frozen, poke holes in the fat cap and strain the infused whiskey through cheese cloth. Pour whiskey back into the original bottle.

Coffee Liqueur:

Measure 400ml of water and 200ml of white granulated sugar. Add 30 grams of ground coffee. Combine ingredients and bring to a low boil. Strain through coffee filter. Pour the coffee syrup into a 750ml bottle and top with 150ml Queen of Hearts. Shake to combine. Ready for immediate use.

Coffee Bitters:

In a glass 1 qt canning jar combine: 200ml Queen of Hearts, 200ml water, 30g ground coffee. Seal the lid and place in a double boiler on low for 1 hour. Chill & Strain. Ready for immediate use.

1.5 oz Cut Throat Oat Whiskey
1 oz Lemon Juice

2 oz Coconut water

1 oz Simple Syrup

10-12 Blueberries

Muddle Blueberries in a shaker cup, fill with ice and add the rest of the ingredients. Shake hard until the cup is frosted. Strain over ice into your favorite glass. Garnish with lemon and more blueberries.

1.5 oz Cut Throat Oat Whiskey
1 oz Lemon Juice

1 oz Heavy Cream
10 Basil Leaves
3 oz White Peach Puree

In a shaker cup add ice and all ingredients except cream. Shake for 30 seconds. Double strain over ice into a Colins glass. Finish with Cream Float.

1 Oz Kringle’s Kut

¾ Oz Cointreau

½ Oz Apple Brandy

2 Oz Mulled Apple Cider

½ Oz Pecan Orgeat

.5 Ml Chai Bitters

Add all ingredients to shaker cup. Fill with ice and shake until chilled. Burn a cinnamon stick and cover with double rocks glass to smoke. Strain into double rocks glass over crushed ice. Finish with brulee orange peel. Garnish with ground cinnamon, orange tuile and rosemary. Finish with brulee orange peel.

1.5 Oz White Dove

1 Oz Velvet Falernum

1.5 Oz Lemon Juice

20 Blueberries

6 pc Basil leaves

1 Egg White

Muddle blueberries and basil leaves. Add Velvet Falernum, egg white, lemon juice and White Dove. Dry Shake until frothy, add ice to shaker and shake until ice cold. Add 3 oz ice cold soda water to Collins glass. Double strain into glass, garnish with blueberries and basil sprig.

1.5 OZ WHITE DOVE

½ OZ SAMBUCA

½OZ LIME JUICE

½ OZ GRAPEFRUIT JUICE

½ OZ SIMPLE SYRUP

Add all ingredients to a large shaker with ice and shake for 30 seconds. Strain into a coupe glass.