Poison-Appletini
Glass: Goblet
Garnish: Shrunken apple skully, poison vial of honey-basil-matcha syrup
Ingredients:
.5oz Lime Juice
.5oz Absinthe Nouvelle
.75oz Triple Sec
.75oz Basil-Honey-Matcha Syrup
Sparkling Cider Float
Dried Apple Head Garnish
Instructions:
Infuse apple jolly ranchers with absinthe and triple sec. Mix line juice and spirits with a shaker. Shake and strain into goblet. Fill with ice and top with sparkling cider. Add a poison vial of syrup and garnish.
Red Hots
Glass: Coupe
Garnish: Red Hots in an Absinthe Spoon
Ingredients:
1.5oz Cinnamon Infused Tenth Ward Smoked Bourbon
.5oz Red Sweet Vermouth
.5oz Grenadine
2.5 Dashed Tobasco
.5oz Cherry Cider
.25oz Lemon Juice
3 Dashes Orange Bitters
Red Hot Candy Garnish
Instructions:
Infuse bourbon overnight with a cinnamon stick. Pour all ingredients into a shaker. Shake and strain into a coupe. Garnish.
Frederick Fog
Glass: Rocks
Garnish: Vanilla Fairy Floss
Ingredients:
1.5oz Lavender Infused Genever Gin
1oz Black Currant-Earl Grey Simple Syrup
1oz Coconut Creamer
1 Egg White or .25oz Aquafaba
Turkish Fairy Floss Garnish
Instructions:
Infuse Tenth Ward Genever Gin with lavender buds for 30 minutes. Build the cocktail by pouring the spirit and syrup directly into the glass. Top with ice. Dry shake egg white and cream. Add ice. Shake and strain on top of the cocktail. Garnish with Turkish Fairy Floss.
Madame Morticia
Glass: Coupe
Garnish: Candied Rose
Ingredients:
1.25oz Autumn Liqueur
.25 oz House Orange Liqueur
.5oz Pomegranate Juice
.25oz Lemon Juice
.25oz Spiced Blackberry Syrup
3 Dashes Orange Bitters
Black Sanding Sugar and Edible Rose Garnish
Instructions:
Rim coupe with black sanding sugar. Add all ingredients to a shaker with ice. Shake and strain into a coupe. Garnish with an edible rose.
