KNOX LIQUOR
RECIPES
Try them all
El Cielo Paloma
Serving: 1
1 tbsp piment d'espelette
2 oz Patron "El Cielo" tequila
3/4 oz agave syrup
1 oz fresh lime juice
3/4 oz fresh grapefruit juice
splash of club soda
1 grapefruit wedge
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Sprinkle the piment d'espelette on a saucer or small plate. Wet the edge of a double rocks glass and carefully dip the edges in the spice, coating the rim all around. Fill the glass with ice. Pour in the tequila, agave, lime juice and grapefruit juice. Give it a little stir. Top with club soda and garnish with the grapefruit wedge. Cheers!
Bourbon Smash
Servings: 4
2 oz St. Michael Straight Bourbon Whiskey
¾ oz simple syrup (or to taste, depending on how big the lemon is.)
8-10 mint leaves, plus 2 mint sprigs for garnish
half a lemon, quartered
In a shaker, muddle the lemon and mint in simple syrup. Be sure to hit each lemon piece at least once (but don't over-muddle, of course). Add the bourbon, fill the shaker with ice, shake for 8-10 seconds and strain into a rocks glass over fresh ice. I like to crack a few cubes and add them at the end for some extra dilution. Garnish with the mint sprigs.
Birdie Boule
Servings: 1
1 oz. Sweetens Cove Bourbon
1 oz. Campari
1 oz. sweet vermouth
Add all ingredients to a shaker with ice and stir until chilled. Strain over a chilled cocktail glass. Garnish with a cherry and an orange peel.