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DORADO SLING

Ingredients:

  • 1.5 oz. Whiskey Del Bac Dorado
  • .75 oz. Fresh Lemon Juice
  • 2 Dashes Cajun Bitters

  • Ginger Ale

Directions:

Shake first three ingredients in a cocktail shaker with ice, pour over ice into a Collins glass.  Top with ginger ale, and you may garnish with a lemon half wheel and a cherry.

Created by: Dale Riggins

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LAGRIMA NEGRA

Ingredients:

  • 1.5 oz. Whiskey Del Bac Dorado
  • 3 oz. Pineapple Juice

  • .5 oz. Fresh Lemon Juice
  • .75 oz. Simple Syrup

  • 3 Dashes Aromatic Bitters

  • Fresh Mint

Directions:

Shake first four ingredients in a  cocktail shaker with ice, pour over ice into a Collins glass.  Top with dashes of aromatic bitters to create a colorful float, garnish with a small bouquet of fresh mint sprigs.

Created by: Dale Riggins

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THE SPRING STROLL

Ingredients:

  • 2 oz. Whiskey Del Bac – Classic
  • 1 oz.Whiskey Del Bac – Dorado

  • .5 oz. Simmered goji, longan and Chinese date in water and white blossom honey. Reduced and brought to room temp.

  • .5 oz.Da Hong Pao tea

  • Fresh squeeze of lemon and a pinch of Chinese 5spice

Directions:

Add all ingredients to cocktail shaker, add ice, and shake. Serve with ice in a rocks glass.

Created by: Luoyi Hsieh

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GERTRUDE’S BARREL AGED MANHATTAN

Ingredients:

  • 2 oz. Whiskey Del Bac – Classic
  • .5 oz.Whiskey Del Bac – Clear

  • .5 oz. Sweet Vermouth

  • .25 oz. Amaretto

  • Smoked cherry

Directions:

Infuse the Whiskey Del Bac Classic with coffee beans for 12 hours. Add all ingredients to cocktail shaker, add ice, and shake. Serve with ice in a rocks glass and garnish with cherries.

Created by: Michelle Jacob

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THE OPEN HOUSE MARGARITA

Ingredients:

  • 1 oz. Whiskey Del Bac – Clear
  • .5 oz. Luxardo Maraschino Liqueur

  • .5 oz. Simple Syrup

  • 2 oz. Fresh grapefruit juice

  • Squeeze of lemon

Directions:

Add all ingredients to cocktail shaker, add ice, shake like hell.
Serve up in a cocktail coupe.  Adjust the simple syrup based on how sweet or tart the grapefruits are.

Created by: Nathan Thompson-Avolino

Total Time: 10 minutes
Level: Easy
Yield: One

SCHAEFER’S BLOODY MARY

Ingredients:

  • 2 oz. Whiskey Del Bac – Clear
  • 3 oz. Tomato juice

  • 1 oz. Worcestershire

  • .75 oz. Lemon juice

  • .5 Olive juice
  • tabasco to taste

Directions:

Fill a pint glass with ice and build the drink.  Roll it into a bar tin shaker and back into the glass.  Garnish with celery, olives, and pickles.

Created by: Jesse Schaefer at The Coronet

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CORONA DE TUCSON

Ingredients:

  • 1.5 oz. Whiskey Del Bac – Classic
  • 1 oz. Sweet Vermouth

  • .25 oz. Ancho chile Liqueur

  • .25 oz. Coffee

  • 2 dashes orange bitters

Directions:

Combine all ingredients into a shaker and stir to chill with solid cubed ice. Strain out into a cocktail glass and garnish with coffee beans.

Created by: Dale Riggins

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EASY BREATHER

Ingredients:

  • 1.5 oz. Whiskey Del Bac – Clear
  • .5 oz. Crėme de Cacao

  • .25 oz. Cinnamon Syrup

  • .75 oz. Lemon Juice

  • 2 Strawberries

Directions:

Combine all ingredients into a shaker and shake to chill with solid cubed ice. Strain out into a cocktail glass and garnish with a strawberry wedge.

Created by: Stephen Ott

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FLINT & TINDER

Ingredients:

  • 1 oz. Whiskey Del Bac – Dorado
  • 1 oz. Madeira

  • .5 oz. Averna

  • .5 oz. Cinnamon Syrup

  • .5 oz. Lime Juice

  • 2 dashes of Chocolate Mole Bitters

Directions:

Combine all ingredients into a shaker and shake to chill with solid cubed ice. Strain out into a cocktail glass.

Created by: Cieran Wiese at Agustin Kitchen

Total Time: 5 minutes
Level: Easy
Yield: One

THE HEGEMON

Ingredients:

  • 1.5 oz. Whiskey Del Bac – Classic
  • 1 oz. Swedish Punsch

  • .5 oz. Real Grenadine

  • .25 oz. Angostura Bitters

  • 1 bar spoon Gran Classico Bitters

Directions:

Combine all ingredients into a shaker and shake to chill with solid cubed ice. Strain out into a cocktail glass and garnish with a lemon twist.

Created by: Jesse Schaefer at The Coronet

Total Time: 5 Minutes
Level: Easy
Yield: One

FORBES BLVD.

Ingredients:

  • 1 oz. Whiskey Del Bac – Classic
  • 1 oz. Cappelletti vino aperitivo

  • 1 oz. Vermut Lacuesta Rojo

Directions:

Combine all ingredients into a mixing glass and stir to chill well with solid cubed ice. Strain out into a cocktail glass or into a highball with a large ice cube if preferred. Garnish with a swath of lemon with the oils expressed on the top of the drink. Enjoy!

Created by: Eric Harding

Total Time: 10
Level: Easy
Yield: One

AGUA CALIENTE

Ingredients:

  • Muddled rosemary from a three-inch sprig
  • 1/2 oz fresh lime juice
  • 1 1/2 oz Whiskey Del Bac – Clear
  • 1/2 oz Pernod Anisette Liqueur or Absinthe

Directions:

Combine ingredients in order from top.  Shake with ice and strain into a cocktail glass filled with ice.  Top with a splash of soda, garnish with a lime and a straw.

Created by: David Scharf and Garrett Steffegen for Edible Baja magazine, Issue 3.

Total Time: 15min
Level: Easy
Yield: One

PUEBLO EN LLAMAS

Ingredients:

  • 1 1/2 oz Whiskey Del Bac – Dorado
  • 3/4 oz Bual Madeira
  • 3/4 oz Strega
  • A dash of Bittermens Mole Bitters

Directions:

Mix the above ingredients, strain over ice, garnish with an orange twist.

Created by: Ciaran Weise at Augustin Kitchen.

Total Time: 10min
Level: Easy
Yield: 1

THE GREY GHOST

Ingredients:

  • 1 part Whiskey Del Bac – Clear
  • 3 parts milk (or you can use a mixture of milk and cream for a more decadent glass)
  • 2 parts Kahlua

Directions:

Fill a shaker with ice. Add all ingredients. Shake and strain into chilled rocks glass filled with ice cubes and top with a dash of freshly grated nutmeg.

Created by: Quentin Thomas