9. The Peg Leg Punch
1 bottle of Brugal Extra Dry Rum
2 ounce Highland Park 12 Year Old Scotch Whisky
2 ounce Gran Classico Bitters
8 ounce Cocchi Americano
2 ounce Agave syrup
6 ounce Fresh squeezed orange juice
6 ounce Fresh squeezed lemon juice
6 to 8 slices of orange rind
6 to 8 slices of lemon rind
Pour all ingredients into large punch bowl and add ice, chill for at least an hour, sweeten to taste, top off with champagne serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice. Serves 15 to 20 people.
10. Never Wake a Sleeping Dragon
Created by mixologist Hal Wolin of A Muddled Thought (New York, NY)
2 ounce Ron Abuelo 12 Años
1/2 ounce Carpano Antica Sweet Vermouth
1/2 ounce Scotch (preferably 10 year old)
2 Dashes Bittermens Hellfire Habanero Shrub*
2 Dashes Bittermens Xocolatl Mole Bitters*
Add all ingredients to a mixing glass filled with ice. Stir gently and strain into coupe or cocktail glass. Garnish with half a habanero pepper.
11. A Bittersweet Affair
Created by mixologist Marcos Tello of Tello Demarest Liquid Assets (Los Angeles, CA)
1 1/2 ounce Ron Abuelo 12 Años
3/4 ounce Aperol
3/4 ounce Passion Fruit Syrup
1/2 ounce Fresh Squeezed Lime Juice
Combine all ingredients into an ice-filled mixing vessel. Fill with ice and shake hard for 8-10 seconds. Strain into a chilled cocktail glass. Garnish with grapefruit peel. For the enthusiast, start by cutting a long swath of grapefruit peel and express the oils over the drink and place lightly on top.
*Passion Fruit Syrup: Combine equal parts passion fruit puree and sugar in the raw). Stir until sugar is completely dissolved. Bottle in airtight container and store in refrigerator.
More dragon cocktails and a flip up next!