Spooky Spicy Sangria

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  • 1 bottle of your favorite French Red wine
  • Ripe Seasonal Fruits
  • 1/2 cup brandy, cognac or grand marnier
  • 2 tbsp Honey or Agave Nectar to desired sweetness
  • 10 oz Ginger beer
  • Cinnamon + Nutmeg to tast

Stir together, chill for about an hour. Enjoy over ice!

Vieux Carre

  • 1oz. Cognac
  • 1oz. Rye Whiskey
  • 1oz. Sweet Vermouth
  • Barspoon Benedictine
  • 3 dashes Peychaud’s bitters
  • 2 dashes Agnostura bitters

Combine ingredients in a mixing glass and stir with ice to chill. Strain into a chilled cocktail glass and garnish with a lemon twist.

Stinger

  • 2oz. Cognac or Brandy
  • 1oz. White Creme de Menthe

Shake ingredients with ice to chill; strain into an old fashioned glass filled with crushed ice.

Side Car

  • .5oz Cognac or Brandy
  • 1oz Paula’s Texas Orange
  • .75oz Fresh Lemon

Combine all ingredients in shaker with ice and strain into chilled cocktail glass with sugar rim, garnish with orange peel.

Ritz Cocktail

  • .75oz Cognac
  • .5oz Cointreau
  • .5oz Maraschino Liqueur
  • .5oz Fresh squeezed lemon juice
  • Champagne
  • Flamed orange peel garnish

In a mixing glass, shake cognac, Cointreau, Maraschino liqueur, and lemon juice with ice to chill. Strain into a large chilled cocktail glass and fill with champagne. Garnish with the flamed orange peel.

Pousse Cafe

  • .25oz Anisette
  • .25oz Green Creme de Menthe
  • .25oz Cherry Brandy
  • .25oz Fine Cognac

The trick to making Pousse cafes is a steady hand and a decent knowledge of the density of spirits. The heavier denser spirits go first and so on until the lightest are added to the top. Beginning with the anisette, pour each ingredient slowly over the back of a barspoon placed against the inside of the pousse cafe glass. Allow each layer to rest gently on top of the next.