Ingredients
50ml Elijah Craig, 12 years
15ml Giffard Crème de Mure
A dash of Black Walnut Bitters
½ tbsp Orgeat syrup
Orange zest, to garnish
Method
Mix all ingredients together. Serve in a tumbler
on a large ice cube. Garnish with the orange zest.
Ingredients
40ml Johnnie Walker Blue Label
15ml St. Germain Elderflower Liqueur
1 mint leaf
3 fresh physalis
20ml freshly squeezed lime juice
15ml Agave syrup
Method
Mix all ingredients together. Serve in a coupette.
Garnish with the mint leaf.
Ingredients
60ml Bulleit Rye Whiskey
20ml Antica Formula Rosso
A dash of Scrappy’s Chocolate Bitters
Method
Pour all ingredients into a cocktail shaker.
Shake well. Strain into a cocktail coupe.
Smoke with Hickory wood after straining.
Ingredients
50ml Johnnie Walker Gold Label
10ml King George’s Ginger liqueur
50ml freshly squeezed blood orange juice
20ml homemade honey syrup
Method
Mix all ingredients together and serve in goblet.
PHOTOGRAPHY BY RENÉ RIIS