Try these superb cocktails which can be featured within the Fall / Winter Challenge of BARTENDER Journal
These are additionally posted on our Instagram right here!
Shot by our mates at Swizzle Media
SMOKE AND SPICE
1 BOTTLE UNDERBERG
1.5 OZ COMPASS BOX KING STREET “ARTIST BLEND” BLENDED SCOTCH
1 OZ FRESH LEMON JUICE
.75 OZ HONEY 3:1 SYRUP
.5 OZ LIQUID ALCHEMIST GINGER SYRUP
MIST COMPASS BOX KINGS STREET “GLASGOW BLEND” BLENDED SCOTCH
GARNISH: CANDIED GINGER/LEMON WEDGE
VESSEL: 10.5 OZ ROCKS
COMBINE ALL INGREDIENTS IN A MIXING TIN. ADD ICE. SHAKE VIGOROUSLY FROM 7-8 SECONDS. STRAIN INTO VESSEL WITH FRESH ICE. MIST WITH SCOTCH. GARNISH.
PUMPKIN SPICE
1 BOTTLE UNDERBERG
1.5 OZ COMPASS BOX KING STREET “ARTIST BLEND” BLENDED SCOTCH
1 OZ FRESH LEMON JUICE
1 OZ PUMPKIN SYRUP (SEE RECIPE BELOW)
.25 OZ TURBINADO 2:1 SYRUP
1 EGG
1 OZ STOUT
GARNISH: GRATED CINNAMON
VESSEL: 8 OZ COUPE
CHILL VESSEL. COMBINE ALL INGREDIENTS IN A MIXING TIN. DRY SHAKE. ADD ICE. SHAKE VIGOROUSLY FROM 10-15 SECONDS. ADD IN STOUT. FINE STRAIN INTO CHILLED VESSEL. GARNISH.
PUMPKIN SYRUP RECIPE:
800 GRAMS SIMPLE SYRUP (2:1)
400 GRAMS CANNED PUMPKIN PUREE
COMBINE ALL INGREDIENTS IN A BLENDER. RUN UNTIL TRHOUGHLY COMBINED. STORE IN REFRIGERATOR FOR UP TO TWO WEEKS.
YIELD: APPROX. 1 QUART
NOTES:
RECIPE DONE BY WEIGHT FOR CONSISTENCY. RECIPE CAN BE SCALED AS LONG AS IT IS A 2 PARTS SYRUP TO 1 ONE PART PUREE CONVERSION.
APPLE BUSHEL
1 BOTTLE UNDERBERG
1 OZ COQUEREL BOURBON CASK FINISHED CALAVADOS
.5 OZ LIQUID ALCHEMIST APPLE SYRUP
1 DASH APPLE BITTERS
1 DASH ANGOSTURA BITTERS
GARNISH: FRESH OR DEHYDRATED APPLE CHIP
VESSEL: 10.5 OZ ROCKS
COMBINE ALL INGREDIENTS IN A MIXING GLASS. STIR FOR 10-15 SECONDS UNTIL YOU GET A TWO FINGER WASH LINE. STRAIN INTO VESSEL OVER ICE OR A LARGE FORMAT CUBE. GARNISH.
Please drink responsibly
