FLAVORS – Francesco Lafranconi

JUNIPERS & BERRIES

1 oz Ten by Tanqueray Gin
1 oz Marie Brizard Crème de Cassis
2 oz apple juice
¾ oz fresh lemon juice
½ oz maple syrup

Method: heat all ingredients together (except the Gin) but do not boil, if possible, preferably heat it up with hot steam from espresso machine.

Serve into a 6-oz tempered mug.

Garnish: lemon peel and 3 cloves.

ST. CROIX

1 1/2 oz Cruzan Single Barrel Rum
3/4 oz Wild Turkey Honey-Ginger Liqueur 30% abv
3/4 oz Funkin Strawberry Puree
3/4 oz Orange Juice
Juice of 1/2 lime
Squirt of Frothee

Method: shake all ingredients with ice. Strain into a cocktail glass

Garnish: fresh fruit and sprinkle of fresh nutmeg.

FELIX

1 1/2 oz Calvados Chateau de Breuil -Pays d’Auge-
3/4 oz Dubonet Rouge
1/2 oz Funkin Passion Fruit Puree
1 oz Fresh Sweet ‘n Sour
2 Dashes Fee Brothers Orange Bitters

Method: shake all ingredients with ice. Strain into a cocktail glass

Garnish: fresh fruit and sprig of mint.