Happy Fall

Ingredients:

• 1 ½ oz Zealot’s Heart Handmade Gin
   
• 1 oz pear purée (or pear nectar)
   
• ½ oz ginger syrup
   
• ½ oz fresh lemon juice
   
• 2 oz Le Monde Sparkling Pinot Nero Rosé
   
• Pear slice (for garnish)

Instructions:

• In a shaker, combine gin, pear purée, ginger syrup, and lemon juice with ice.
   
• Shake lightly and strain into a flute or coupe.
   
• Top with Sparkling Pinot Nero Rosé 

• Garnish with a pear slice.

• Ingredients:

• 1 ½ oz Royal Dragon Vodka
   
• 1 oz Cazcabel Coffee Tequila
   
• 1 oz fresh espresso (cooled)
   
• ½ oz pumpkin spice syrup
   
• Cinnamon dust (for garnish)

Instructions:

1. Add all ingredients to a shaker with ice.
    
2. Shake vigorously until chilled and frothy.
    
3. Strain into a coupe or martini glass.
    
4. Sprinkle with cinnamon dust on top.
    

Ingredients:

• 2 oz J Henry Small Batch Bourbon
   
• ½ oz pure maple syrup
   
• 2 dashes orange bitters
   
• 1 dash Angostura bitters
   
• Orange peel & cinnamon stick (for garnish)

Instructions:

• In a rocks glass, stir together bourbon, maple syrup, and bitters with ice until chilled.
   
• Express an orange peel over the glass, then drop it in.
   
• Garnish with a cinnamon stick.

Ingredients:

• 2 oz High Commissioner Whisky
   
• ¾ oz fresh lemon juice
   
• ½ oz toasted pecan syrup*
   
• ¼ oz maple syrup
   
• 1 dash Angostura bitters
   
• Egg white (optional, for froth)
   
• Lemon wheel or candied pecan (for garnish)
   

Instructions:

1. Add whisky, lemon juice, toasted pecan syrup, maple syrup, bitters, and egg white (if using) to a shaker without ice. Dry shake vigorously for 15 seconds.
    
2. Add ice and shake again until well chilled.
    
3. Strain into a rocks glass over a large ice cube.
    
4. Garnish with a lemon wheel or candied pecan.
    

Toasted Pecan Syrup:

• Toast 1 cup pecans until fragrant.
   
• Simmer with 1 cup sugar + 1 cup water for 15 minutes.
   
• Strain and cool.