castell BEVERAGE RECIPES

In a wine glass, combine:

• 2 oz Lyres Italian
• 3 oz soda water

Add ice, Stir briefly to combine.

Garnish: Orange Half Wheel

In a shaking tin, combine:

• 2 oz Orange Spiced ALB Vodka
• .5 oz Thick Honey Syrup
• .5 oz Cinnamon Syrup
• .5 oz Lemon Juice

Add ice. Shake to chill and combine. Strain into a chilled Nick N Nora glass with 1 inch rim of dehydrated orange dust

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or

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In a shaking tin, combine:

• 3 oz Batch
• .5 oz Lemon Juice

Add ice. Shake to chill and combine. Strain into a chilled Nick N Nora glass with 1 inch rim of dehydrated orange dust

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Yield: 1 Liter

• 660ml Apricot & Orange Infused ALB
• 170ml Honey Syrup
• 170ml Cinnamon Syrup

In a glass mug, combine:

• 1.5 oz Bulleit Bourbon or Ritual Whiskey
• 1 oz Brown Sugar Apple Olio Sacrum
• 1 oz Lemon Juice
• .5 oz Orgeat
• 2 oz Water

Stir gentle to combine.

Garnish: Cinnamon Stick, Star Anise, Dehydrated Apple Slice

or

In a glass mug, combine:

• 1.5 oz Bulleit Bourbon or Ritual Whiskey
• 4.5 oz hot batch

Stir gentle to combine.

Garnish: Cinnamon Stick, Star Anise, Dehydrated Apple Slice

Yield: 20 Liters

• 4.5 Liters Brown Sugar Olio Sacrum
• 4.5 Liters Lemon Juice
• 2.25 Liters Orgeat
• 8.25 Liters Water

Yield: 4.25 Liters

• 1 Liters Brown Sugar Olio Sacrum
• 1 Liters Lemon Juice
• .5 Liters Orgeat
• 1.75 Liters Water

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In a shaker tin, combine:        
2 oz Famous Grouse Blended Scotch
.75oz lemon juice
.5oz honey syrup
.25oz ginger syrup  

• Hard shake then double strain into a rocks glass over fresh ice    
• Finish with 2 sprays Ardbeg

• Garnish: skewered lemon roll and candied ginger

• 2 oz Beach Plum Gin Liqueur (Aviation)
• 0.5 oz Lemon Juice
• 0.5 oz Hibiscus Syrup
• 1 oz Cava

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1. Fill a shaker with ice.
2. Add Beach Plum Gin Liqueur, lemon juice, and hibiscus syrup
3. Shake well until chilled.
4. Strain the mixture into a chilled flute glass.
5. Top with Cava.

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• 500ml Plum Liqueur
• 300 ml Aviation Gin
• 200ml Hibiscus Syrup

In a mixing glass, combine:

• 2oz Madre Mezcal
• .25 oz Carpano Antica
• .75 oz Averna infused with Pandan Leaves
• 3 drops Lemon Tincture
• 2 dashes Chocolate Bitters

Stir to chill and combine
Strain into a rocks glass with fresh ice

Garnish: dehydrated lemon peel

Yield: 1 Liter

• 22.5 oz Madre Mezcal
• 8.45 oz Averna infused with Pandan leaves.
• 2.81 oz Carpano Antica Vermouth

MUST BE REFRIGERATED

• 2 oz Botanist Gin or Belvedere Vodka
• 1 oz Olive Brine

• Add ingredients to a mixing glass with fresh ice and stir for 10 seconds.
• Strain into a chilled coupe glass
• Garnish with Blue Cheese & Caviar stuffed olives

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In a shaking tin, combine:

• 3 oz red wine
• 1 oz George Dickel Rye
• 1 oz Orange Juice
• .75 oz Pear Puree
• .25 oz Caramelized Fig Syrup
• 3 dashes Black Walnut Bitters

Add ice. Shake to chill and combine. Strain into a wine glass over fresh ice

Garnish: Diced fresh pears

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or

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In a shaking tin, combine:

• 6 oz Batch
• 3 dashes Black Walnut Bitters

Add ice. Shake to chill and combine. Strain into a wine glass over fresh ice

Garnish: Diced fresh pears

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Yield: 1 Liter

• 570 ml Black BOx Deep & Dark Cabernet Red Wine
• 140ml George Dickel Rye
• 140ml Orange Juice
• 110ml Pear Puree
• 40ml Caramel Fig Syrup

In a mixing glass, combine:

• 2 oz Hendrick 'Grand Cabaret' Gin
• .75 oz Celery Infused Cocchi Americano
• .25 oz Dolin Dry Vermouth

Add ice.  Stir to chill and combine. Strain into a chilled coupe.

Garnish: Celery fronds

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or

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In a mixing glass, combine:

• 3 oz Batch

Add ice.  Stir to chill and combine. Strain into a chilled coupe.

Garnish: Celery fronds

Yield: 1 Liter

• 650ml Hendrick Grand Cabaret Gin
• 250ml Celery Infused Cocchi Americano
• 100ml Dolin Dry Vermouth

In a shaking in, combine:

• 2 oz Bar Hill Gin
• 1oz Lemon juice
• .5oz Gooseberry cordial
• .25 oz ginger honey syrup

Shake to chill and combine
Strain into a large, chilled coupe
Garnish: Coat the goose berries in gold glitter, skewer and rest on the rim of the glass

• 2 oz Olive Oil Infused Grey Goose
• 1 oz Dry Vermouth

• Add ingredients to a mixing glass with fresh ice and stir for 10 seconds.
• Strain into a chilled coupe glass
• Garnish with 2 pancetta stuffed olives

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Olive Oil Infused Vodka: 1000mL Grey Goose mixed with 100mL Olive Oil. Sous Vide at 150 degrees for

3 hours. Let sit at room temperature until chilled. Transfer to a larger vessel and freeze for 3 hours. After

Olive Oil hardens fine strain and bottle.

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• 666ml Infused Grey Goose
• 333ml Dry Vermouth

Carbonating the Cocktail
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• Make sure the ingredients are as cold as possible. CO2 dissolves best into freezing cold liquids
• Add the batch to the Cornelius keg and seal. A perfect seal is necessary to properly carbonate
• With the CO2 tank turned off, connect the tank to the keg and then turn the CO2 on
• Use the regulator to ensure we are pushing in 50psi of CO2. You should hear the CO2 being pushed into the keg without any leaks
• After 1 minute, turn off the CO2 tank. Pull the tab on the top of the keg to release the oxygen.
• With the CO2 still turned off, turn the keg on its side and roll it back and forth to help dissolve the CO2 into the cocktail
• Stand the keg upright and turn the CO2 tank back on
• Repeat the process 6 times.

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To Serve:

• Pour 6.5 ounces of cocktail from the tap into a Collins glass
• Fill with ice
• Garnish: 2 lavender sprigs

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111 oz Lemon Super Juice
111 oz Lavender Syrup
222 oz Ford's Gin
196 oz Cold Water

In a mixing glass, combine:

• 2 oz Mistral Rose Gin
• 1 oz Lillet Blanc

Add ice. Stir to chill and combine. Strain into a chilled coupe glass.

• Spritz with Orange Blossom Water

Garnish: Edible Flower or Lemon Wheel

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or

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In a mixing glass, combine:

• 3 oz batch

Add ice. Stir to chill and combine. Strain into a chilled coupe glass.

• Spritz with Orange Blossom Water

Garnish: Edible Flower or Lemon Wheel

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Yield: .75 Liter

• 500 ml Mistral Rose
• 250 ml Lillet Blanc

In a shaking tin combine:

1.5 oz Coffee and Cacao Infused Ketel One
.5 oz Torres 10 Brandy
.5 oz Mr. Black Coffee Liqueur
1 oz Cold Brew
.5 oz Cinnamon Syrup

• Build in a shaking tin, add ice, shake
• Strain into chilled coupe
• Garnish: Anise Star

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OR

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In a shaking tin combine:

2 oz Batch
1 oz Cold Brew
.5 oz Cinnamon Syrup

• Build in a shaking tin, add ice, shake
• Strain into chilled coupe
• Garnish: Anise Star

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In a mixing glass, combine:

• 1.5 oz Rancho La Gloria Reposado
• .5 oz Pierde Almas Mezcal la Piritita Verda
• 1 oz Averno Amaro

Add ice. Stir to chill and combine. Strain into a DOF glass over large cube

Garnish: Brandied Cherry

• Add smoking lid and light

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or

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In a mixing glass, combine:

• 3 oz Batch

Add ice. Stir to chill and combine. Strain into a DOF glass over large cube

Garnish: Brandied Cherry

• Add smoking lid and light

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Yield: 1 Liter

• 500 ml Rancho La Gloria Reposado
• 165 ml Pierde Almas Mezcal
• 335 ml Averno Amaro

In a shaking tin, combine:

• 1.5oz Armagnac pears and turnips
• 1oz Pear juice
• .5oz Peach liqueur
• .75oz Lemon Juice

Shake to chill and combine.
Straing over fresh ice in a wine glass

• Top with 3oz Starborough Sauvignon Blanc

Garnish: Peach, Pears, and Turnips

Yield: 1 Liter

• 25.35 oz Armagnac Infused with peach andturnip Liquor.
• 8.45 oz Giffords Peach liquor

In a shaking tin, combine: 

• 2oz Seedlip Grove infused w/Vanilla Beans
• .5oz Prickly Pear Juice
• 1oz Lemongrass Syrup
• .75oz Yuzu Juice

Add ice. Shake to chill and incorporate and the strain into a Pilsner glass over crushed ice

• Fill with 1 oz grapefruit soda
  

Garnish: dehydrated grapefruit wedge

Ingredients:

• 1.5oz Widow Jane Bourbon
• .5oz Busnel Fine Calvados (cognac)
• .5oz Banana Panela Gum Syrup
• 2 dash Orange & Angostura Bitters
• Banana Leaf, Dehydrated Orange & Lemon Garnish

OR

• 2oz batched bourbon, calvados, banana syrup
• 2 dash Orange & Angostura Bitters
• Banana Leaf, Dehydrated Orange & Lemon Garnish

Procedure:

• In a mixing glass, add 2 dashes of each bitters
• Add the rest of the spirits
• Add ice, stir for 15 seconds
• Spray orange tincture into an empty rocks glass. 3 times
• Strain spirts into glass with a Julep strainer.
• Add large ice cube
• Garnish with a Banana leaf lining the back half of the glass
• Add dehydrated orange and lemon peel in between the large ice cube and banana leaf

Sourcing Info:

Banana Leaf
Panela
Arabic Gum

• 1.75 oz Copper Dog Scotch
• 0.5 oz Amaretto
• 0.75 oz lemon Juice
• 0.75 oz Grapefruit Shrub
• Garnish: Brushed Pink Peppercorn
• Glass: Rocks / Big Cube

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1. Shaker with ice
2. Add Copper Dog Scotch, Amaretto, lemon juice, and grapefruit shrub to the mixing glass.
3. Shake the mixture well to chill and combine the ingredients.
4. Strain the cocktail into a rocks glass with a large ice cube
5. Garnish by lightly brushing a few pink peppercorns on top of the drink.
6. Serve and enjoy your Scotch Amaretto Sour!

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• 583ml Copper Dog
• 166ml Vanilla infused honey

Pour

• 5oz Clarified Coquito Punch Batch

into a rocks glass over a coconut ice cube

CLARIFIED COQUITO PUNCH

Ingredients

• 12 oz Coquito Mix
• 6 oz House Spiced Rum
• 6 oz Coconut Rum
• 4 oz canned pineapple juice
• 6 oz lemon juice
• .75 oz coconut water

Equipment

• Hot Plate
• Super Bag
• Coffee Filter
• Pot

Preparation

1. Mix 3 lemon juice, 4 oz pineapple juice, 6oz spiced rum, 6oz coconut rum.
2. Heat the 12oz of coquito mix, but do not let it boil.
3. Add the last 3 oz of lemon juice and allow the mix to curdle.
4. Stir for 5 mins and finish the curdling process.
5. Using a super bag and coffee strainer, strain the mix until clear.
6. Store mixture in an airtight container. Label, date, and initial.

• 1.5 oz Astral Tequila Blanco
• 2 oz Grapefruit Juice
• 2 oz Club Soda

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1. Keg Batching
2. 175 oz Astral tequila Blanco
3. 233 oz Grapefruit Juice
4. 233 oz Cold Water

Make sure the ingredients are as cold as possible. CO2 dissolves best into freezing cold liquids. Add thebatch to the Cornelius keg and seal. A perfect seal is necessary to properly carbonate. With the CO2 tankturned off, connect the tank to the keg and then turn the CO2 on. Use the regulator to ensure we arepushing in 50psi of CO2. You should hear the CO2 being pushed into the keg without any leaks. After 1minute, turn off the CO2 tank. Pull the tab on the top of the keg to release the oxygen. With the CO2 stillturned off, turn the keg on its side and roll it back and forth to help dissolve the CO2 into the cocktail.Stand the keg upright and turn the CO2 tank back on. Repeat the process 6 times.

In a mixing glass combine:

2 oz Makers Mark OR Bacardi 8
1 oz Lustau Vermut
3 dashes Angostura Bitters

• Stir to chill and combine. Strain into a chilled coupe
• Place Smoketop over coupe and sprinkle wood chips into the top
• Light chips and let Smoketop sit for a moment before removing
• Garnish: Maraschino Cherry

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In a shaking tin, combine:

• 1.5 oz Ketel One Vodka
• 1.5 oz Cold Brew
• .75 oz Borghetti Caffe Liqueur
• .25 oz Butter Pecan Syrup

Add ice. Shake to chill, combine, and develop foam. Strain into a chilled coupe

Garnish: Crushed candied pecans

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or

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In a shaking tin, combine:

• 4 oz Batch

Add ice. Shake to chill, combine, and develop foam. Strain into a chilled coupe

Garnish: Crushed candied pecans

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Yield: 1 Liter

• 375ml Ketel One
• 375ml Cold Brew
• 185ml Borghetti
• 65ml Butter Pecan Syrup

Build in the ACGT glass:

(To 1st line)
- 2 oz Bombay East

(To 2nd line)
- 1 oz Tonic from the gun
- 1 oz Club Soda from the gun

(To 3rd line)
- Fill with ice

Garnish: Orange peel and a lime wheel

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• 2 oz Casamigos Anejo
• 0.75 oz Grand Marnier
• 0.75 oz Lime Juice
• 0.25 oz Agave

1. Rim a chilled coupe glass with black lava salt
2. Fill a shaking tin with ice
3. Combine Casamigos Anejo Tequila, Grand Marnier, lime juice, and agave syrup.
4. Shake well with ice.
5. Strain the mixture into the coupe.
6. Garnish with a dehydrated lime wheel.

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• 666ml Casamigos Anejo
• 222ml Grand Marnier
• 111ml Agave

• 2 oz Lemon Juice
• 2 oz Mint Syrup
• Top Club Soda

1. In a collins glass, position your cucumber ribbon
2. Add lemon juice & mint syrup in a Collins glass
3. Add fresh ice and mint sprig

• 2 oz Astral Reposado
• 1 oz Lemon Juice
• 0.75 oz Vanilla Infused Honey
• Muddled Cucumber

1. In a cocktail shaker, muddle the cucumber slices to release their juices and flavors.
2. Add Astral Reposado tequila, lemon juice, vanilla infused honey, and ice to the shaker.
3. Shake vigorously until well combined and chilled.
4. Strain the mixture into a rocks glass with fresh ice.
5. Garnish with a Dehydrated Lime & Cucumber Ribbon

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Vanilla infused Honey:

• 21 oz Honey - 7 oz Water
• Split 5 Vanilla Beans & mix with 28 oz Honey Mixture
• Sous Vide with Honey at 150 degrees for 3 hours
• Let sit until reaching room temperature

• 727mL Astral Reposado
• 273ml Vanilla Infused Honey

• 1.50 oz Pear Juice
• 0.75 oz Lemon Juice
• 0.50 oz Cinnamon Syrup

1. Fill a shaker with ice.
2. Add pear juice, lemon juice, and cinnamon syrup
3. Shake well until chilled.
4. Strain into a rocks glass with fresh ice.
5. Garnish with a dehydrated pear slice and a mint sprig.

Build in a snifter glass:

- 2 oz Hendricks Gin
- 2 oz Fever Tree Mediterranean Tonic

Fill with ice

Garnish: Cucumber, lemon, star anise, and the leftover tonic bottle on the side

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In a mixing glass, combine:

• 2 ozToasted Coconut Infused George Dickel Rye
• .5 oz Toasted Coconut Syrup
• 3 dashes Black Walnut Bitters

Add ice. Stir to chill and combine. Strain into a DOF glass over a large cube.

Garnish: Salted Caramel Brittle

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or

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In a mixing glass, combine:

• 2.5 oz Batch
• 3 dashes Black Walnut Bitters

Add ice. Stir to chill and combine. Strain into a DOF glass over a large cube.

Garnish: Salted Caramel Brittle

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Yield: 1 Liter

• 800ml Toasted Coconut Rye
• 200ml Toasted Coconut Syrup

Build in a glass coffee mug:

• 3 oz Hot Chocolate
• 1.5 oz Havana Club Spiced Rum
• .5 oz Mozart Chocolate Liqueur

Garnish: Toasted marshmallow

OR

Pour into a glass coffee mug:

• 5 oz Batch

Garnish: Toasted marshmallow

* Maintain batch at185°F during service

Yield: About 1 Liter

• 18oz Hot Chocolate
• 9 oz Havana Club Spiced Rum
• 3 oz Mozart Chocolate Liqueur

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In a shaking tin, combine:

• 2 oz Poblano infused Astral tequila
• .75 oz lime juice
• .5 oz Grand Marnier
• .25 oz agave syrup

Shake to chill and combine.
Pour over a spicy large ice cube in a rocks glass rimmed with morita chip salt

Yield: 1 Liter

• 27.04 oz infused Astral Tequila
• 6.76 oz Grand Marnier  

In a shaking tin, combine:

• 2 oz Poblano Infused Astral Blanco Tequila
• .75 oz Lime Juice
• .5 oz Agave

Add ice. Shake to chill and combine. Strain into a rocks glass with 1inch tajin rim over a large cube.

Garnish: Tajin rim and dehydrated lime wheel, slice so that it fits on the rim.

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or

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In a shaking tin, combine:

• 2.5 oz Batch
• .75 oz Lime Juice

Add ice. Shake to chill and combine. Strain into a rocks glass with 1inch tajin rim over a large cube.

Garnish: Tajin rim and dehydrated lime wheel, slice so that it fits on the rim.

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Yield: .75 Liters

• 500 ml Poblano Infused Astral Tequila
• 250 ml Agave

• 1.5 oz Aviation Gin
• 0.50 oz Ketel One
• 0.25 oz Lillet Blanc
• Spray Lemon Tincture

• Add ingredients to a mixing glass with fresh ice and stir for 10 seconds.
• Strain into a chilled coupe glass
• Garnish: Dehydrated Lemon Wheel

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• 666ml Aviation Gin
• 222ml Ketel One
• 111ml Lillet Blanc

• 7 oz Frose

Build in the wine glass

Garnish: Mint Sprig & Dehydrated Lemon Wheel

Recipe for Half Batch (6L):

In an 8-quart Cambro, combine:

• 1,500ml Pisco (2 bottles)
• 1150 white wine (Vinho Verde)
• 2,650ml watermelon puree
• 1500ml mint syrup
• 750ml lemon juice
• 1 liter water
• 2 espresso spoons citric acid

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Yield 9.5 quarts

Using an immersion blender, combine all the ingredients for 2 min
Let it rest, and transfer the liquid to an airtight container. Label and reserve in the refrigerator.

• Half Batch - 10 minutes in frose machine
• Full Batch (12L) - 25 minutes in frose machine

In a mixing glass, combine:

- 1.5 oz Ritual Whiskey
- .5 oz Verjus Rouge
- .25 oz Ritual Aperitif
- .25 oz Feragaia
- 3 dashes Rhubarb Bitters

Add ice. Stir to chill and combine.
Strain into a DOF glass over a large ice cube

Garnish: Orange Peel & Lemon Peel on top of the ice cube

OR

In a mixing glass, combine:

- 1.5 oz Ritual Whiskey
- 1 oz Batch
- 3 dashes Rhubarb Bitters

Add ice. Stir to chill and combine.
Strain into a DOF glass over a large ice cube

Garnish: Orange Peel on top of the ice cube

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**If making with alcohol, substitute bourbon for the Ritual Whiskey and note the alcohol addition by putting a bamboo skewer in the drink

- 16 oz Verjus Rouge
- 8 oz Ritual Aperitif
- 8 oz Feragaia

Yield: 1 quart

• 1.50 oz George Dickel Rye
• 1.50 oz Captain Morgan Spiced rum
• 0.75 oz Rosemary Syrup
• 1 oz Pineapple Juice
• 1 oz Lime Juice
• 3 Dashes Tiki Bitter
• Rosemary Syrup: Classic

1. Fill a cocktail shaker with ice.
2. Add George Dickel Rye whiskey, Captain Morgan Spiced rum, rosemary syrup, pineapple juice, lime juice, and tiki bitters to the shaker.
3. Shake vigorously for about 15-20 seconds to chill the mixture.
4. Strain the cocktail into a tiki glass filled with ice.
5. Garnish with a pineapple wedge and a sprig of fresh rosemary.

Rosemary Syrup: Classic One to One Simple Syrup (for 4 Quarts) 350 Degrees While Simple is reducing add two pint of crushed rosemary to simple. Let Reduce for 5 minutes. Fine strain and let cool at room temperature.