The Sazerac Cocktail

1 cube sugar
1½ oz. (45 mL) Sazerac Rye Whiskey
¼ oz. Herbsaint Liqueur
3 dashes The Bitter Truth Old Time Aromatic Bitters
Lemon peel, for garnish

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey to the second glass containing the bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

Cognac Sazerac

¼ oz. St. George Spirits Absinthe Verte
2 oz. Hennessy VSOP Cognac
¼ oz. simple syrup
3 dashes The Bitter Truth Old Time Aromatic Bitters
Lemon twist, for garnish

Place the absinthe in a small rocks glass over ice and set aside. In a mixing glass place the cognac, simple syrup and bitters along with ice and stir for 40 rotations. Swirl the absinthe and ice in the glass and discard. Strain the rest of the ingredients into the chilled rocks glass and garnish with the lemon twist.

Rum Old Fashioned

2 oz. Brugal Añejo Rum
½ oz. simple syrup
3 dashes The Bitter Truth Old Time Aromatic Bitters
Orange peel, for garnish

In a double rocks glass, pour in the aged rum, simple syrup, and bitters. Add a large ice cube (or 2 to 3 smaller cubes) and gently stir about 20 seconds to chill the drink and give some water dilution. Twist the orange peel over the drink to release some of the orange oils into the drink and garnish the glass with the peel. Serve.

King's Cup

1¼ oz. 360 Madagascar Vanilla Vodka
½ oz. pineapple juice
½ oz. coconut-flavored simple syrup
½ oz. lime juice
Multicolored sugar (purple, green, and gold), for sanding rim of glass
Chandon Brut, to top off drink

Combine the vodka, pineapple juice, simple syrup, and lime juice in a cocktail shaker and shake or stir to combine. Moisten the rim of a Collins glass and coat with the colored sugar and fill with ice. Pour the cocktail mixture into the glass and top off with sparkling wine.

King's Cake Coquito

2¼cups water
2⅓ cups sugar
2 limes, zested
2 cinnamon sticks
16 oz. Blue Chair Bay White Rum
14 oz. coconut milk
12 oz. evaporated milk
¼ cup vanilla extract
3 egg yolks

In a medium size saucepan, bring water, sugar, lime zest, and cinnamon sticks to a brisk simmer over medium heat and let bubble for 15 minutes. Cool the syrup but do not strain. In a large bowl combine the sugar syrup, rum, coconut milk, evaporated milk, vanilla and egg yolks and mix well. Strain the mixture into glasses filled with ice.

*Note: Since this cocktail is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions and the elderly should not be served anything with raw eggs. You may eliminate the yolks in this recipe, if desired.

Mardi Gras Cup

2 oz. Select Aperitivo
½ oz. lemon juice, freshly squeezed
Ginger ale, to top
Cucumber slice, for garnish
Mint sprig, for garnish
Strawberry, for garnish
Lemon wheel, for garnish (optional)
Orange wheel, for garnish (optional)

Add aperitivo and lemon juice into a highball glass over ice, then top with ginger ale and stir briefly to combine. Garnish with a cucumber slice, mint sprig, skewered strawberry and optional lemon and orange wheels.

King's Cake Milk Punch

1 oz. Don Q Gold Rum
3 oz. Gambino's King Cake Rum Cream

Stir ingredients in a rocks glass over fresh ice.

Gambino's King Cake Milk Punch - OK to Use_image

Spicy Bloody Mary

1½ oz. Deep Eddy Vodka
3 oz. Frank's RedHot or Old Bay Bloody Mary Mix
Lemon wedge, for garnish
Olives, for garnish
Celery stalk, for garnish

Shake with ice and pour into an ice-filled old fashioned glass. Garnish with celery stalk, lemon wedge and olive(s).