January 1, 2021
Winter Cocktails to Keep You Warm
From time to time we get a nice brisk, a bit too chilly in fact for us Miamians. Aside from the nice hot coco or steaming hot of coffee, cozy up and make yourself warm with these cocktails
Created by Josue Gonzalez, Beverage Director of Seven Reasons DC and Beverage consultant at Marabu Miami
1.5 oz of E11EVEN Vodka
0.5 oz of Cinnamon Clove Jupiña Soda Brown Sugar Syrup (preparation instructions below)
48 oz of Jupiña Pineapple Soda
11 of Cinnamon Sticks
32oz of Brown Sugar
0.5 oz of Charred Pineapple Juice
1 oz of Espresso
To Make the Cinnamon Clove Jupiña Soda Brown Sugar Syrup:
Combine the pineapple soda, cinnamon sticks, cloves, and brown sugar in a pot and bring the heat up to high.
Stir everything properly to incorporate flavors.
Once boiling begins, bring the heat down to simmer for 5 minutes.
Make sure all sugar is dissolved, then turn off and leave to rest for 10 minutes.
Directions: Add all ingredients into a shaker and shake. Pour into a cocktail coupe. Garnish with Grated Nutmeg and an edible printed image or a pineapple ring.
2 oz Ron Barcelo Imperial
1 oz Rum Chata
1 oz Baileys Pumpkin Spiced
Combine all ingredients in a shaker with ice,
Strain into a coupe glass, or serve on the
rocks if preferred
1 oz Ron Barcelo Dark Series
1 oz Kahlua (or coffee flavored liqueur)
1 oz Frangelico
On giant ice cube, or sphere, pour all
ingredients and gently stir
1oz Añejo Barceló
1oz Passion Fruit Puree
.5 oz Lime Juice
.5 oz Cinnamon
2 pieces of Peruvian Pepper (if there is a
Dominican pepper we can swap this for, that would be great!)
Combine all ingredients in a shaker,
Muddle Pepper lightly. Add ice and shake vigorously, Strain into a Snifter then
top with crushed ice.
Garnish: Copper Straw and Fresno Chili
Muddle 3 blackberries
one rosemary sprig
3/4 ounce simple syrup
1/2 ounce lemon
1 ounce agua fava (can use egg white for
2 Ounces Barceló Añejo
Dry shake for 10 seconds, add ice
shake for 30 seconds until foam appears
Strain into coupe
Garnish with blackberry skewered
onto a rosemary sprig and a line of peauchyed butters