Jim DandyMakes one cocktail
2 oz Grand Mariner 2 oz apple brandy Mix in a rocks glass. Add ice and enjoy! Italian LemonadeMakes one cocktail
3 oz. Baltimore Bend Sweet Beginnings 2 oz. lemoncello 1 oz. grappa Put all ingredients in a cocktail mixer and mix thoroughly. Pour over ice in a Collins glass. Garnish with a slice of lemon and a sprig of mint. Farm FashionedMakes one cocktail
1.5 oz. rye whisky 1.5 oz. simple syrup 3 tsp. pluot preserve mixer Put all ingredients in a cocktail shaker. Shake thoroughly. Serve over ice in a rocks glass. The LadykillerMakes one cocktail
2 oz. simple syrup 2 springs fresh rosemary 4 oz. whisky 2 oz. fresh lemon juice 2 tsp. orange marmalade 1 tbsp. maple syrup 1 tbsp. fresh orange juice 1 egg white (optional Boil simple syrup and 1 sprig rosemary in a small saucepan; cool. Discard rosemary; transfer syrup to a cocktail shaker with whisky, lemon juice, and marmalade. Add ice, shake until chilled, and strain into a highball glass filled with ice. Add maple syrup, orange juice, and egg while (optional for more foam) to shaker; shake until frothy. Spoon froth over top of cocktail; garnish with remaining rosemary sprig. Inspired by Mariena Mercer at the Chandelier Bar in the Cosmopolitan. 
Photo: Farideh Sadeghin
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Blackberry SpritzerMakes one cocktail
2 oz. blackberry liqueur 2 oz. Raspberry Lambic Pour blackberry liqueur over ice, fill with Raspberry Lambic. 
Photo Todd Coleman
Alexis' Bordeaux SourMakes one cocktail
1oz. lemon juice 1tbsp. maple syrup 2 maraschino cherries; more for garnish 2oz. Ray County Rye Whisky 1oz. Lillet Rouge 1 egg white (optional) 5 dashes of orange bitters 1oz. seltzer |
Muddle lemon juice, maple syrup, and cherries in a cocktail shaker. Add whisky, Lillet Rouge, egg white (for extra froth), bitters, and ice; shake vigorously and strain into an old fashioned glass filled with ice. Top with seltzer and garnish with cherries. Courtesy of New York's Lafayette Restaurant.
Photo: Todd Coleman
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Peanut Butter Grappa MilkshakeMakes one 12oz. shake
2oz. Grappa 1/2oz. maple syrup 1/4 cup crunchy peanut butter 1 cup vanilla ice cream 1/4 cup milk |
Mix maple syrup, peanut butter, ice cream and milk in blender until frothy. Add grappa and pulse four times. Pour into tall glass and enjoy!
Photo: Ganda Suthivarakom
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Strawberry Rhubarb Mash-UpMakes one drink
3 lemon wedges 4 mint leaves 1oz. rhubarb simple syrup 2oz. apple brandy 2 strawberries, washed & hulled sprig of mint for garnish 1 strawberry for garnish |
Muddle the lemon, mint, strawberries and rhubarb simple syrup (below) in the bottom of a mixing glass. Add ice and apple brandy. Shake and strain into a highball glass filled with ice. Garnish with a sprig of mint and a strawberry.
Rhubarb Simple Syrup
Makes four cups
4 rhubarb stalks 1/2 vanilla bean
4 cups water 4 cups sugar
Wash rhubarb, trim the ends and cut into 1/2" pieces. Place the fruit and sugar in a 4-quart pan and cover with 4 cups of water. Scrape the seeds of the vanilla bean into the water. Bring to a boils, then reduce heat to a low simmer. Cover and cook for 20 minutes, stirring occasionally. Remove from heat. Pour syrup into a bowl and cool in an ice water bath. Strain through a fine-mesh strainer.
Makes four cups
4 rhubarb stalks 1/2 vanilla bean
4 cups water 4 cups sugar
Wash rhubarb, trim the ends and cut into 1/2" pieces. Place the fruit and sugar in a 4-quart pan and cover with 4 cups of water. Scrape the seeds of the vanilla bean into the water. Bring to a boils, then reduce heat to a low simmer. Cover and cook for 20 minutes, stirring occasionally. Remove from heat. Pour syrup into a bowl and cool in an ice water bath. Strain through a fine-mesh strainer.