Cupid’s Kiss

Cocktail Ingredients:
1 1/2 oz. Irish Cream
1/2 oz. dark creme de cocoa
1 oz. amaretto
Hot chocolate
Whipped Cream
Hershey’s Kiss

Pour all of the alcohol in a mug and top with hot chocolate. Add whipped cream to the top and garnish with the Hershey’s Kiss

Old Rose Daiquiri

Cocktail Ingredients:
2 Dark rum
1 tsp. sugar
Lime juice
Strawberry syrup
2 Strawberries

Pour all ingredients and ice into a blender and blend till ice is crushed. Serve in a daiquiri or martini glass.

Cinnamon Sazerac

OK, this is a great twist on a New Orleans classic borrowed from my friend  Josh Cole at

1/4 oz. Corsair Artisan Red Absinthe
2 oz. Sazerac Rye Whiskey
1/2 oz. Cinnamon Syrup
Couple dashes of Peychaud’s Bitters
4 drops of Maple bitters
Garnish with a lemon twist
Chill a small cocktail glass with ice and set aside.

In a separate mixing glass add cinnamon syrup (see below), Peychaud’s bitters and Sazerac Rye followed by ice. Stir.

Discard ice from the chilled cocktail glass and rinse with Corsair Artisan Red Absinthe. There are two options for successfully achieving the rinse. The first is to pour the Absinthe into the chilled glass, roll it around glazing the sides and discarding the remainder from the glass. Unfortunately my heart breaks a little when I have to discard liquor so my preference and recommendation is to use an atomizer and spray the inside of the glass instead. Alas, no waste. Warm heart vs. bruised heart.

Once the cocktail glass is prepared strain in the other ingredients from the mixing glass.

Add 4 drops of Maple bitters.

Twist a lemon peel over the top to release the oils into the drink.


Cinnamon Syrup

1 cup sugar
1/2 cup water
2 cinnamon sticks

Place the cinnamon sticks into a small bag and crush with a rolling pin or something of equal destructive power. Now, the key is not to grind the sticks into powder but rather break them up into small pieces. And these little buggers are strong so feel free to harness your inner anger and let loose on them.

In a saucepan add sugar, water and crushed cinnamon sticks. Bring to a simmer for 15 minutes or so. Take pan off the heat and allow to set for a couple (or few) hours. This allows the cinnamon flavor to really dig in and the syrup to cool down completely. After this, strain the syrup through a fine mesh strainer, or piece of cheesecloth, into a glass bottle. It’s now ready for consumption. Be sure to refrigerate.






White Rose

Cocktail Ingredients:
1 1/4 oz. Gin
2 oz. Orange Juice
2 tsp. Lime Juice
1 1/2 tsp. Sugar Syrup
1/2 Egg White

Shake well with cracked ice.
Strain into old-fashioned glass over ice cubes.

Velvet Kiss

Cocktail Ingredients:
1 oz. Gin
1/2 oz. Banana Liqueur
1/2 oz. Pineapple Juice
1 oz. Cream

Shake well with ice.
Strain into a cocktail glass.


Cocktail Ingredients:
1 oz. Light Rum
1 oz. Vodka
2 tbsp. Pineapple Juice
2 tsp. Lemon Juice
2 drops Rock Candy Syrup

Combine in blender with 2 oz. crushed ice until smooth.
Pour into sour glass.

Strawberries & Cream

Cocktail Ingredients:
1 oz. Strawberry Schnapps
1 1/2 tbsp. Sugar
2 oz. Half and Half
2 oz. Whole Strawberries

Blend with 2 cups crushed ice until smooth.
Pour into champagne flute.
Garnish with strawberry.
Serves two.

Rose’s Ruby Heart

Drink Ingredients:
6-7 Strawberries cream
1 oz. Sour Mix

Combine in blender with a few ice cubes.
Blend at low speed until smooth.
Pour into a brandy snifter.

Rose Cocktail

Cocktail Ingredients:
1 1/2 oz. Gin
1/2 oz. Dry Vermouth
1/2 oz. Cherry Brandy

Shake well with cracked ice.
Strain into a cocktail glass.

Passion Fruit Cooler

Cocktail Ingredients:
2 1/2 oz. Light Rum
1 oz. Gin
4 oz. Passion Fruit Nectar
1 oz. Orange Juice
2 tsp. Lemon Juice

Shake well with cracked ice.
Strain into collins glass over ice.