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THREE & OUT

Ingredients:

2oz. John B. STETSON straight Bourbon Whiskey

.5oz. Pisa Liqueur

.25oz. Luxardo Maraschino Liqueur

2 dashes = ( 10-12 drops ) Bar Keep Chinese Bitters (Bar Keep’s Chinese Bitters were developed by Josh

Loving, a bartender in Austin, Texas, using a five-spice blend of clove, fennel, cinnamon, star anise and Sichuan peppercorn)

Mixing Instructions :

Stir all ingredients with ice for a minimum of 40 revolutions.

Strain into a double old fashioned glass onto a 2”x2” ice cube. (purchase a silicone ice tray at cocktail kingdom.com)

Garnish with a flamed orange swath.

Serve

*Created by Michael Gray, General Manager and Mixologist for Platt 99 and Director of Education for the United States Beverage Guild of Indiana

THE PISA SOUR

Ingredients:

1.25 oz Pisa Liqueur

1.25 John B. Stetson Bourbon

.75 oz Fresh Lemon juice

1 egg white

Fresh grate nutmeg

Instructions:

Shake with ice, double strain into cocktail coupe. Garnish with grated nutmeg.

*Created by Michael Gray, General Manager and Mixologist for Platt 99 and Director of Education for the United States Beverage Guild of Indiana

 

DIAMANTE WHITE SANGRIA

Ingredients:

1 chilled bottle of Bodegas Franco Españolas Diamante Rioja White Wine

2oz Brandy

2 tablespoons of sugar

2 Sliced apples

2 sliced pears

1 sliced blood orange

Seltzer

Directions: Add sugar to brandy and stir to dissolve. Add in fruit and Diamante.  Refrigerate and let sit for 2 hours to meld flavors. Serve over ice and top with a splash of seltzer.

*Created by Bodegas Franco Espanolas