SEA & SCOTCH HOT CHOCOLATE
Build in a mug starting with Bowmore, adding the chocolate. Stir and mix thoroughly, and froth milk using a Nespresso Aeroccino+. Top chocolate and scotch with frothed milk.
GLASGOW MULE
Fill a copper mug or Collins glass with medium ice cubes. Add Scotch, lime juice, elderflower liqueur and bitters. Top with ginger beer; stir gently with a long handled bar spoon to mix.
Have to say. Really love this theming and how you are bumping.
Hello Jemiria - thank you for stopping by and for the feedback. If you would like further chats about new adventures in Eve please reach out in our channels. All the best -
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THE BROOKLYN
Add the rye whiskey, dry vermouth, maraschino liqueur and Amer Picon into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass. Garnish with a skewered maraschino cherry.
BOULEVARDIER
Add all ingredients to a stirring glass. Add ice and stir for about 30 seconds. Strain into a double Old Fashioned glass over a large cube. Garnish with orange twist or banana leaf on inside rim.
NEAR EASTERN JULEP
Rub basil leaves along the inside of a double Old Fashioned glass, then add the bourbon, liqueur, and syrup. Fill the glass with crushed ice and swizzle for 5 seconds. Garnish with a slapped basil leaf.
Note: To make ginger syrup, steep peeled ginger in a ratio of 1-to-1 water to sugar.
SMOKED SAZERAC
Rinse a rocks glass with absinthe and discard the excess. Smoke the glass with applewood or hickory if desired. Pour the rye whisky over ice, add the Peychaud’s bitters, and stir. Optionally rim the glass with smoked sea salt. Garnish with a lemon twist.
BOBBY BRU WHISKY SOUR
Add the whisky, lemon juice, and simple syrup to a cocktail shaker with ice. If using egg white, add it now and shake vigorously for about 10-15 seconds to create a foam. Strain into a rocks glass filled with fresh ice. Top with Irn-Bru (about 2-3 oz) to fill the glass. Stir gently to combine. Garnish with a lemon wheel or twist.
VIEUX CARRE
Combine the rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters in a mixing glass filled with ice. Stir the mixture for about 30-45 seconds until it is well chilled. Strain the mixture into a rocks glass filled with fresh ice. Garnish the cocktail with a maraschino cherry or lemon twist.
PAPER PLANE
Add bourbon, Aperol, Amaro Nonino and lemon juice to an ice-filled cocktail shaker and shake until chilled. Strain into a cocktail coupe glass. No garnish.
MONKEY JAM SOUR
Add all ingredients to a shaker, add fresh ice and shake. Strain into an ice-filled glass.
WHISKY SMASH
Muddle the mint gently in a cocktail shaker to release its oils—don’t crush it too hard, or it will become bitter. Add the whisky, lemon juice, and simple syrup to the shaker. Fill with ice and shake vigorously for about 10-15 seconds until well-chilled. Strain into a rocks glass filled with fresh ice. Garnish with a sprig of fresh mint.
WHISKEY HIGHBALL
Fill a glass with ice. Pour in the whiskey and soda water and stir gently. Squeeze in the lemon wedge and serve.
