The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist. The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly. Ingredients 2.5 oz Hennessy VSOP .25 oz Simple Syrup 1/8th oz Absinthe 5 Dashes Paychaud Bitters Garnish: Lemon Twist
Ingredients 1.5 oz Hennessy Very Special 0.5 oz Simple syrup 0.75 oz fresh lemon juice Top with sparkling wine or champagne Garnish: lemon twist Preparation Step 1: Build directly in a flute glass.Step 2: Top with champagne and garnish with a lemon twist.
Ingredientes 2 oz Ron Barceló Gran Añejo ½ oz Chartreuse ½ oz Pistachio syrup ½ oz Lemon juice 1 Egg white Preparation Add all ingredients into a shaker with ice and shake vigorously Strain into a champagne coupe To create foam, use 2 egg whites and decorate with edible flowers (optional)
Ingredients 2 oz Ron Barceló Imperial 1 oz Grand Marnier 2 oz Passionfruit or Pineapple juice Dash of cherry juice Preparation In a rocks glass, garnish the rim with Tajin (optional) Pour rum, Grand Marnier and juice into a shaker and shake vigorously Strain into a glass full of crushed ice Lastly, add a dash of cherry juice for that red bottom look
Ingredients 2 oz Ron Barceló Dark Series 1 cup frozen pineapple 2 oz coconut cream 1 oz coconut water Preparation In a blender, add all ingredients and blend until smooth and frosty Pour into a daiquiri or tall glass Garnish rim with toasted coconuts and top off with coconut flakes (optional)