Stone Fence

2 oz brandy (or applejack, Scotch, bourbon, rye, or rum)

Top with Texas Keeper GoldRush Cider

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.

Sicilian Orchard Flip

  • 2 oz Averna amaro
  • 1/2 oz Laird’s Bonded apple brandy
  • 1 healthy bar spoon Del Maguey Chichicapa mezcal
  • 1 bar spoon grade B maple syrup
  • 1 whole medium sized farm fresh egg (yoke and whites)*
  • 1 very small (10-12 grains) pinch of salt
  • Nutmeg

Combine all ingredients, except nutmeg, in a shaker. Shake hard without ice for 20-30 seconds till blended, add ice and shake for 20 more seconds or till the cocktail turns creamy. Double strain into a coupe glass, garnish with freshly grated nutmeg. 

The Sicilian Orchard Flip has a full and rich body, with herbaceous notes of smoked dark choclated augmented by autumn apple and winter spice. This cocktail is very comfortable on its own or served as an after dinner nip.

from Jason Stevens of ‘Bottled in Bond Catering’

*consuming raw or undercooked eggs can result in food borne illness

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.

Brandy Manhattan

  • 2oz  Germain – Robin Twin Blend
  • 1 oz sweet vermouth
  • 5 dashes Angostura Bitters
  • cherry garnish

Add all the ingredients to a mixing glass and fill with ice. Stir well. Strain into a chilled cocktail glass. Garnish with a cherry.

created by Dwayne Clark of Peche and Cherry Street

Honeymoon Cocktail

  • 1.5oz Apple Brandy (Laird’s Straight Applejack)
  • .25oz Limoncello (Paula’s Texas Lemon)
  • .25oz Benedictine
  • .5oz Lemon Juice
  • .5oz Simple Syrup
  • 1 egg white*

In a shaker tin, dry shake egg white. Then add all other ingredients with ice. Shake vigorously and strain into chilled coupe. Garnish with fresh grated nutmeg.

*consuming raw or undercooked eggs can result in food borne illness