Grandhattan
Grandhattan
¾ oz Grand Marnier Cordon Rouge
½ oz bourbon
¼ oz sweet vermouth
3 drops bitters
maraschino cherry
In a mixing glass, add Grand Marnier, bourbon, sweet vermouth and bitters. Add ice and stir. Strain into a coupe glass and garnish with a maraschino cherry.
With cognac notes, this cocktail is a tasty twist on a classic Manhattan.
Grand Mimosa
Evening Star
Evening Star
45 ml (1 1/2 oz.) Lemon Hart Original 1804
15 ml (1/2 oz.) Blackpool Spiced Rum
30 ml (1 oz.) LBV Port
1 Barspoon Fernet Branca
2 Dashes Angostura bitters
Directions:
Combine all ingredients in a shaker filled with ice and stir. Strain into a chilled coupe.
Tribute to Edgar Allan Poe’s poem Evening Star (1827). “…For joy to my heart…”
Wizard
Wizard
2 oz Lemon Hart Original 1804
2 oz Pineapple Juice
2 oz Orange Juice
Splash of Grenadine
Directions:
In a cocktail shaker filled with ice, combine ingredients and shake. Strain into a highball glass filled with crushed ice and serve with a twist of orange.
And just like that! … you’re on vacation.
Ravenmaster
Ravenmaster
2 oz Blackpool Spiced Rum
4 oz Fentimans Ginger Beer
1/2 oz Orange Juice
2-3 Dashes of Bitters
Directions:
Combine ingredients over ice and serve with a twist of orange and a toast to the Ravenmaster.
At his father’s deathbed, David Hart reads to him a new work by Poe (pub. January 1845). Lemon then murmurs the words “And the raven…still is sitting … Nevermore?”. “Yes Father,” David responds, “under the Ravenmaster’s watch.”
1804
1804
60 ml (2 oz.) Lemon Hart Original 1804
24 ml (3/4 oz.) Falernum
2 Half droppers Elemankule Tiki Bitters
Directions:
Combine all ingredients in a shaker filled with ice and stir. Strain into an old fashioned glass filled with ice. Garnish with twist of orange.
An inspiring new twist on the old fashioned cocktail, which was first defined in print as being a spirit of any kind, sugar, water and bitters. Well, Original 1804 is our spirit, falernum is our sugar and the Elemankule Tiki Bitters our bitters. The ice of course lending its hand in the water department.
Rumcracker
Rumcracker
60 ml (2 oz.) Blackpool Spiced Rum
120 ml (4 oz.) 100% Pineapple juice
15 ml (1/2 oz.) Lime juice
Directions: Pour Blackpool over ice in a highball glass, top with pineapple juice, stir, optionally float Angostura bitters on top.
The Rumcracker is Lemon Hart’s tribute an ice-cold Coney Island staple (the Nutcracker) and a simple yet head-turning cocktail to showcase the bold, full-flavoured complexity of Blackpool Spiced Rum. A gorgeous union of spiced bliss and juice
Londontown
Londontown
60 ml (2 oz.) Lemon Hart Original 1804
24 ml (3/4 oz.) Cinzano sweet vermouth
2 Dashes Angostura bitters
Ice cubes
Directions: Combine all ingredients in a shaker filled with ice and stir using a mixing spoon. Strain into a chilled coupe. If you like the classic Manhattan, you’ll adore new Londontown.
Lucy Kiwi
The Basil Berried Iceberg
The Basil Berried Iceberg
Small handful of blueberries
3-4 fresh basil leaves
45 ml Iceberg Vodka
15 ml Blackcurrant Liqueur
30 ml fresh lime juice
15 ml simple syrup
120 ml soda water
Dash of grapefruit bitters (optional)
Directions: Line the bottom of your cocktail glass with fresh blueberries. Add vodka, liqueur, lime and simple syrup in a cocktail shaker and shake well with ice.
Strain the boozy mixture over the berries and add fresh ice. Top with soda water to taste, lightly stir lightly.
Finish with a dash of bitters, garnish with a slice of lime and some basil, and enjoy in the sunshine!
Iceberg Lychee
Iceberg Lychee
60 ml Iceberg Vodka
30 ml Lychee Liqueur (from canned lychees)
60 mlLychee Juice
5 m Fresh lime juice
Lychee for garnish
Directions: Combine all ingredients with ice cubes in a cocktail shaker. Shake Vigorously and strain into a chilled martini glass. Garnish with a lychee. Dangerously delicious!
St-paddy's
Cuervo® Kamikaze
Sparkling Margarita
Sparkling Margarita
Concord Crush
Concord Crush
For Grape Purée:
450 g Concord grapes
8 ml freshly lime juice
For the cocktail:
60 ml iceberg Vodka
38 ml freshly squeezed lime juice
8 ml simple syrup
2 lime wedges
4 grapes
Directions: Purée grapes and fresh lime juice in a food processor. Add with the other ingredients into a shaker with ice and shake. Then pour into a glass and garnish with the grapes.
Boodles and Tonic
Italian Shrub
Italian Shrub
Prince of Orange Crimson & Clover
Prince of Orange Crimson & Clover
El-Pepino
El-Pepino
52 ml Jose CuervoTradicional® Silver
1 slice of English cucumber, 1/2 cm thick
8 ml agave nectar
22 ml fresh lime juice
15 ml fresh pineapple juice/pineapple puree
3 Italian basil leaves
15 ml premium orange liqueur
Ice cubes
Directions: Crush a cucumber slice with a pestle in a highball glass. Combine the rest of the ingredients in shaker and shake well. Pour into the ice-filled highball glass and garnish with a slice of cucumber and sprig of basil.
Ricky
Texas Prairie Fire
El-Diablo
El-Diablo
45 ml Jose CuervoTradicional®
15 ml Cherry Liquor
15 ml fresh lime juice
60-90 ml ginger beer
5 fresh blackberries
Ice cubes
Directions: Combine all ingredients except ginger beer in shaker and shake well. Strain into an ice-filled highball glass, top with ginger beer and garnish with fresh blackberries
Special tools: fine strainer
Glass: highball
The Perfect Storm
Kraken and cola
Chemineaud Coffee
Chemineaud Orchard
Apres – Ski
Apres – Ski
30 ml Chemineaud Fine Brandy
20 ml Cocoa Cream
20 ml 15% Cream
Ice
Nutmeg
Directions: Add the brandy, cacao cream and 15% cream in a shaker filled with ice. Shake vigorously for about 10 seconds. Use an ice strainer to filter the mixture into a cocktail glass. Garnish with grated nutmeg.
Chemineaud Caesar
Chemineaud Caesar
45L Chemineaud Fine Brandy or Chemineaud Spiced
120 ml Clamato juice
5 ml Worcestershire sauce
Tabasco
Salt & Pepper
Celery stick
Celery salt
Wedge of lime
Ice cubes
Directions: Rim the glass with celery salt. Add a few ice cubes and pour the brandy, Clamato juice, Worcestershire sauce and Tabasco. Salt and pepper to taste and garnish with a celery stick.
The Rising Sun
Sangria Spice
Sangria Spice
3 bottles (2.25 L) Red Wine (Bordeaux)
480 ml Chemineaud Spiced
250 ml Cointreau
50 ml Fresh lemon juice
125 ml Sugar
Ice Cubes
Directions: Add all ingredients in a large punch bowl or pitcher. Mix together with a wooden spoon. Add a good amount of ice cubes. Garnish with sliced fruit.
Brandini
Brandini
45 ml Chemineaud Spiced
8 ml Cointreau
8 ml Pineapple juice
Zest of 1 orange
Ice Cubes
Directions: In a shaker filled with ice, shake for about 10 seconds, the brandy, Cointreau, pineapple juice and ice. Filter using an ice strainer, and pour into a martini glass. Garnish with an orange peel.
Stinger Spicy
Stinger Spicy
60 ml Chemineaud Spiced
30 ml Crème de Menthe white
Directions: In a shaker, add both ingredients and fill with ice. Shake and pour, filtering the ice in a glass filled with crushed ice.
Gingerade
Gingerade
45 ml Chemineaud Spiced
30 ml Ginger ale
90 ml Lemonade
Ice cubes
Orange slices
Directions: Pour the ingredients into a highball glass containing 4 or 5 ice cubes. Stir to mix well. Garnish with orange slices.
