Cocktail of the Week: Orange Oak

1 1/2 oz. Makers Mark
1/2 oz. St Germain
1/2 oz. Sweet and Sour
2 Kumquats
1 Pinch Red Chili Pepper
Lets start with the Kumquat, or Chinese Mandarin or if you can't find those then oranges are fine too! Cut 2 of them in halves and place in a mixing glass and add the Sweet And Sour and a pinch of Chili pepper. Muddle it thoroughly making sure to crush the chile pepper flakes so as to extract all the spiciness. Now add the St Germain and the Bourbon and shake it hard for 5 fast seconds. Serve on the rocks in a Old Fashioned Glass.
The color is a sexy orange with dancing with the chili flakes and Kumquat flesh, the smell is warm from the spirit base and the spicy ingredients. The taste is a modern interpretation of the classic Whiskey Sour.

Cocktail of the Week: Spicy Date

2 oz. Cruzan Pineapple Rum
1 Blood Orange (cut in half)
1/2 Date
2 lime wedges
1 pinch of Cayenne Pepper
In a mixing glass squeeze all the juice from your blood orange (around 2/3 oz) and then add 2 lime wedges squeezed and the date. Now start muddling.. the date will be our delicious natural sweetener. Once you have created a consistent pulp add the pinch of Cayenne Pepper and taste for spiciness. Now pour in your Pineapple Rum and shake hard, really hard for 5 fast seconds, and double strain over ice into a rocks glass.
The color is flaming red. The scent is fresh and full of citrusy notes... the taste is a fun intriguing combination of unique flavors, the citrus of the oranges balances the sweetness of the date, the spiciness of the pepper is toned down by the pineapple. This really is a DATE in a glass.. unpredictable, sweet and spicy and sometimes with a bite!

Cocktail of the week: Cojito

A Mojito but with a coconut flavour.
1.5 oz White Rum
0.5 oz Coconut Rum
0.5 oz Lime Juice
Mint Leaves

Method: Prepare in glass
  1. Add the lime juice and the mint leaves in a tall glass.
  2. Bruise a few mint leaves using a spoon so that their juice can get out.
  3. Fill the glass with ice and add the rums.
  4. Stir.
  5. Add 7UP (or Sprite, or Perrier, or Club Soda) and a twig of mint for decoration.

Volume: 2.5 oz
Alcohol by volume: 32%

Cocktail of the Week: Park Avenue

Park Avenue
A pineapple flavored Martini.
2 oz Gin
0.5 oz Sweet Vermouth
0.5 oz Pineapple Juice

Method: Prepare in shaker
  1. Pour all ingredients in a shaker with ice and shake for a several seconds.
  2. Strain into a chilled cocktail glass.

Volume: 3.0 oz
Alcohol by volume: 29%

Cocktail of the Week: Americano

A classic italian aperitif, popular among the American tourists in Italy in the early 1900s.
1 oz Sweet Vermouth
1 oz Campari
1 dash Club soda

Method: On the Rocks
  1. Add the italian vermouth and Campari in a shaker along with a few ice cubes.
  2. Pour into a tall glass filled with ice.
  3. Top with club soda (just a splash).
  4. Stir gently.

Volume: 2.0 oz
Alcohol by volume: 20%

Cocktail of the Week: Fire Starter

Fire Starter
Cinnamon flavoured irish coffee.
Method: Prepare in glass

  1. Wisk the cream gently, until it thickens slightly.
  2. Warm a stemmed whisky glass or Paris goblet with hot water; discard the water.
  3. Put the sugar in the bottom of the glass and add very hot coffee to come to within 3 cm of the top of the glass. Stir to dissolve the sugar.
  4. Add Fireball whisky.
  5. Hold a teaspoon, curved side upwards, across the glass, barely touching the coffee and pour the cream very slowly over the spoon so that it floats on top of the coffee. The cream should be suspended on top of the whisky-laced coffee (it hasn't worked if it falls to the bottom).
  6. The coffee is drunk through the cold cream.

Volume: 8.3 oz
Alcohol by volume: 9%

Cocktail of the Week: Woo Woo

Woo woo
8.3/10 (15 votes) A simpler version of a Sex on the Beach
1 oz Vodka
0.5 oz Peach Schnapps
3.5 oz Cranberry Juice
Method: On the Rocks

  1. Build all ingredients in a highball glass filled with ice.
  2. Enjoy!

Volume: 5.0 oz
Alcohol by volume: 10%