We created this cocktail for a collaborative event we did with The Elephant Table. It was a huge hit, and we think you will love it too!
This cocktail was designed by our mixologist Lucy Rose and has been a very popular drink this holiday season. We think you will love it too!
• 1/2 oz limoncello
• 1 oz pomegranate juice
• 1/2 oz cranberry juice
• Sparkling wine
• Rosemary sprig for garnish
• Gold sugar rim (optional)
Lightly moisten the rim of a champagne flute with simple syrup and dip in sugar. Layer the first three ingredients into the glass. Fill to the top with sparkling wine and garnish with a rosemary sprig, sip and savor!
This is a recipe designed by our friend Alicia Kim of a.k.a. Mixology using her delicious Pecan Orgeat. Check out all of a.k.a.'s scrumptious mixers and how they take "a scientific approach to the traditional cocktail" at their website!
• 2 oz whiskey
• 1/4 oz. a.k.a Mixology Pecan Orgeat
• 3 drops Fee Brothers Aztec Chocolate Bitters
• Orange peel for garnish, (for a seasonal twist, stud the peel with cloves)
PREPARATION INSTRUCTIONS In a double old-fashioned glass, add ice. Add all ingredients and stir. Cut a slice of orange peel using a sharp knife. Express the orange oil into glass by folding the peel in half over the glass (skin side out). Garnish with the peel twisted over the lip of the glass and ENJOY!