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#raisethebaroc @bartenders_bible #bartendersbible #cocktailoftheday 🍸 Today I wanted to showcase one of my favorite and unexpected liqueurs, Ancho Reyes. It adds a spicy kick to any cocktail that needs an extra pow! Soul Sacrifice 1-1/2 ounces white rhum agricole (I used Clement) ¾ ounce pineapple juice ¾ ounce lime cordial* ½ ounce Ancho Reyes Chili Liqueur Pineapple wedge and/or kaffir lime leaf for garnish Add all ingredients except garnish to a cocktail shaker and fill with ice. Shake and double strain into a chilled coupe glass. Garnish as desired and enjoy! *To make the lime cordial combine 2 cups fresh squeezed lime juice with 1-1/4 cups agave nectar and 20 kaffir lime leaves in a saucepan over medium heat. Bring to a boil, reduce heat to low and let simmer until it becomes a thick syrup (but not so thick that you can't pour it). Strain the syrup into a glass bottle and store in the refrigerator until ready to use. #funfact ☝️ Ancho Reyes is based on a 1927 recipe from Puebla, a town in Mexico known for its ancho chiles, which are dried and smoked. 💛Enjoy!💛

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#raisethebar #raisethebaroc #cocktailoftheday 🍸 This spicy concoction is for those who dare to be bold and different. Eros Elixer by Zachary Stevens INGREDIENTS FOR THE THAI CHILE-INFUSED CHARTREUSE: 1 (375-ml.) bottle green Chartreuse 5 fresh Thai chiles FOR THE SPICED PEAR SYRUP: 1 cup pear purée ¼ cup Demerara sugar ½ tbsp. chopped fresh ginger 1 cinnamon stick Pinch grated nutmeg FOR THE COCKTAIL: 2 oz. white whiskey 1 oz. spiced pear syrup ¾ oz. freshly squeezed lime juice ½ oz. ginger liqueur ½ oz. Thai chile-infused green Chartreuse Thai chile, for garnish INSTRUCTIONS 1. Make the chile-infused Chartreuse: Place whole chiles in Chartreuse and let stand for minimum 1 week. 2. Make the syrup: Combine ingredients in a 2-qt. saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10–15 minutes, until the syrup has thickened. Strain, discarding ginger and cinnamon, and store in the refrigerator until ready to use. Makes about ½ cup; leftover syrup will keep, refrigerated, for about 2 weeks. 3. Make the cocktail: Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a coupe glass and garnish with a fresh Thai chile skewered on a cocktail pick. #funfact 😃 Chartreuse, initially manufactured as a medicine, is now sold in two major varieties - Green and Yellow. Napoleon tried to seize the recipe by claiming it for the 'Secret Recipes Commission'. However the recipe was found to be too complicated for the latter and was endorsed 'refused'. Chartreuse is one of the very few products in which the CEO of the company has no knowledge of the ingredients, the manufacturing process and has no control over the work force. ❤️Enjoy❤️

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#cocktailoftheday #raisethebaroc 🍸Refreshing... What a great and expressive word! Enjoy this cocktail to refresh both your heart and taste buds! #staypositive 😉 Kaffir Lime-ade 1 1/2oz Beefeater Market Edition 3/4oz lime juice 1/2oz kaffir lime leaf syrup Top Soda water Glass: Highball Garnish: lime wheel and kaffir lime leaf Combine all the ingredients, apart from the soda water, in a cocktail shaker, shake and strain into the glass and top with soda water #funfact 🌟 In folk culture, Kaffir lime juice is believed to avert evil spirits and refresh an individual's mental outlook. 💜enjoy!💜

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#raisethebaroc #cocktailoftheday #sundayfunday Good Morning dear! ☀️Here's a fancy cocktail to get your morning started off right! 😉 This drink was at its most fashionable in London in the 1920s 🎷 The Bloodhound 3/4 oz Dry Vermouth 3/4 oz Sweet Vermouth 1 1/2 oz Dry Gin 2 or 3 Crushed Strawberries Shake well and double strain into coupe. 🍓Cheers!🍓

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#zombie #raisethebaroc #cocktailoftheday #istheapocolypsehereyet #ineedadrink Beach was infamously cagey about sharing his cocktail recipes, especially the one for his legendary Zombie, but tiki expert Jeff Berry pieced the recipe together through historical research and lucky encounters with former Beachcomber employees. 1 1/2 oz. Jamaican rum 1 1/2 oz. gold Puerto Rican rum 1 oz. 151-proof Demerara rum 1/8 tsp. Herbsaint or Pernod 1/2 oz. falernum 1/2 oz. Donn’s Mix (see below) 1 tsp. grenadine 1 dash Angostura bitters 6 oz. crushed ice Tools: blender Glass: chimney Garnish: mint sprig Put everything in blender, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a glass and add ice cubes to fill. Garnish. Donn’s Mix 3 cinnamon sticks, crushed 1 cup sugar 1 cup water fresh grapefruit juice Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. 🌺Happy Thursday🌺

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#cocktailoftheday #raisethebaroc For today's cocktail I decided to share one of my absolute favorite cocktails of all time, the Aviation. I love this delicately delicious concoction, with all of its color and floral notes it is also one of the most different tasting cocktails. Aviation Aviation 2oz gin 0.5oz maraschino liqueur 0.25oz lemon juice 0.25oz creme de violette garnish: maraschino cherry Shake with ice and strain into chilled cocktail glass. Garnish Cheers to the end of a fun filled weekend and the start of a productive week! 🍸

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#cocktailoftheday #raisethebaroc For my dearest to prepare for ❤️ Valentine's Day ❤️ his favorite craft cocktail of all time, The Penicillin 1 1/2oz Scotch (he prefers Monkey Shoulder) 1/2 oz Clover Blossom Honey 3/4 oz Ginger Liquor 3/4 Fresh Squeezed Lemon Juice 3-4 sprays of Laphroig Islay Malt Scotch (in an atomizer. Need an atomizer? Get one @themixingglass ) Spray rocks glass 3-4 times with atomizer filled with Laphroig. Place a large hand cut ice cube in glass. Hard shake all ingredients minus the Laphroig. Fine strain over cube. Spray Laphroig over the glass two more times. For fun, garnish with a piece of candied ginger. 😘Cheers😘

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#cocktailoftheday #raisethebaroc Today's gem 💎 The Vieux Carre This 1930s New Orleans recipe is named after the city’s French Quarter—it’s a potent but smooth cocktail, just like the Crescent City. 3/4 oz. rye whiskey 3/4 oz. Cognac 3/4 oz. sweet vermouth 1 barspoon Bénédictine 2 dashes Peychaud’s bitters 2 dashes Angostura bitters Tools: mixing glass, barspoon, strainer Glass: Old Fashioned Garnish: cherry Combine ingredients in a mixing glass and fill with ice. Stir well, strain into an ice-filled Old Fashioned glass and garnish.