Hottanya Mix: 1-quart Vanilla Ice Cream (use best quality available) 1 lb. Salted Butter 1 lb. Brown Sugar 1 lb. Confectioners Sugar Soften ice cream and mix all ingredients in a blender or a bowl with a durable mixer. This makes a large batch that […]
*Simple Syrup: 2 cups sugar 2 cups water Bring to a boil, stirring occasionally. Let cool. Refrigerate for up to two weeks. Want to hear how Montanya Distillers was born, way up high in the Colorado Mountains, click here to hear Karen Hoskin’s story! If […]
Winter Punch by Chris Dennis, Mary-Le-Bone Gin Global Ambassador, for 108 Brasserie – Cocktail Recipe
To serve 8 *Spiced Port Gently heat 250ml of port and 250ml of castor sugar with 20g cinnamon sticks, 20g dried cranberry, 10g star anise and 5g cloves until the sugar dissolves leave to cool, sieve and chill. Created for 108 Brasserie by Chris Dennis, […]
With a view of championing the versatility and diversity of Single Malt, Glen Moray has worked with Neil Ridley and Joel Harrison, from World’s Best Spirits, to shift the perception of Single Malt to make Old Fashioned Week 2019 even more adventurous this year. Using […]
Russell Norman, owner of Polpo, explains, “This variation on a gin fizz uses Campari’s obscure cousin, Cynar. With a base of artichoke and a host of other secret botanicals, this Italian apéritif is the backbone of the drink. It’s refreshingly bittersweet and has enough tartness […]
The Blood Fest INGREDIENTS 35ml Whitley Neill Blood Orange Gin 100ml clementine juice 15ml reduced spiced port syrup (spiced with cinnamon, black cardamom) SERVING Build in a highball glass add cubed ice, then drizzle the syrup over the top The Nightmare in Florence (Negroni […]
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