Cocktails

Watch the segment here

‘PINK AF’ - NOn Alc Guava Pina Colada

2.5 oz Caleño Dark n Spicy

2 oz Guava Juice

0.5 oz Pineapple Juice

0.5 oz Lime Juice

0.75 oz Simple Syrup (1:1)

1 oz Coconut Milk

4 Raspberries

 

In a shaker filled with ice, and in all your ingredients and give this a good shake (shaker should be too cold to hold). In your glass filled with ice, strain over top and garnish with optional Pineapple Wheel.

Muddle Raspberries in shaker and add in the rest of your ingredients. Shake well with ice. Strain over ice into your glassware.

 

Surf n Celery

0.75 oz Alida Tequila Blanco

2 oz Celery Juice

0.5 oz Lime Juice

0.5 oz Apple Peel Simple Syrup

1 oz Tonic Water

Celery Stick for Garnish

 

In a shaker, add all your ingredients (except Tonic Water and shake well). Strain over ice in a highball glass and top with Tonic Water.

 

The Apple Syrup is a combination of granulated Sugar, apple peels and pit (using the scraps for a more sustainable option). But you can use Apple Juice instead (just sub it for the water) and throw in the cinnamon stick. For the recipe used in this segment, I did the following:

Peel of 1 Apple (HONEY CRISP, Royal Gala or Pink Lady works great here)

1 Centre Pit of Apple

1 Cinnamon Stick

1 Cup Granulated Sugar

1 Cup Water

 

In a small saucepan, add in all your ingredients, bring it to a boil and simmer for 5 minutes before straining. Let it cool to room temp before storing in fridge. Can last up to 2 weeks in fridge.

 

 

FOGO City

1.75 oz Bearface Whisky

0.5 oz Screech Rum

0.75 oz Dillon's Sweet Vermouth

2 dashes Dillon's Aromatic Bitters

Cherries or Orange for garnish

 

In a mixing glass, combine all your ingredients (except garnish) with ice and stir well. Strain into coupe and garnish with optional Orange Peel or Cherries.

 

Le Peach Grande Dame

2 oz Hennessy VS

0.75 oz Peach Nectar

0.25 oz Lemon Juice

0.75 oz Grand Marnier

 

In a shaker, add in all your ingredients with ice and give this a good shake. Strain into coupe glass.