5cl bourbon (e.g. Bulleit)
1 cl Amanero (or Punt e Mes)
Combine all ingredients in a mixing glass filled with ice. Stir until chilled then strain into a long drink glass filled with crushed ice or into a chilled copper mug. Garnish with mint, orange zest and cocktail cherry.
1 barspoon lime juice
1-2 dashes orange bitters
homemade apple cinnamon espuma
Combine Mondino, bourbon, lime juice and orange bitters in a mixing glass. Strain into a whiskey tumbler halfway filled with ice. Garnish with apple cinnamon espuma.
Apple cinnamon espuma:
In a pot bring 300ml of apple juice to a simmer then simmer for about 15 min. Cool.
Strain through a sieve and combine with 600ml cold apple juice. Mix with 4 measuring spoons of xanthan gum. Pour mixture into a siphon and charge with 2 gas cartridges.
3,5cl bourbon (Charter 101 or Bulleit)
2,5cl Amanero or Punt e Mes
Combine ingredients in a tumbler filled with ice, stir and garnish with orange zest or orange threads.
Tip: Instead of ice cubes you may want to use an ice ball. To keep it from breaking, be sure the tumbler is chilled beforehand.
2cl vermouth (Belsazar Red)
2cl gin (Gin Sul or The Duke)
Combine ingredients in a tumbler filled with ice. Stir until chilled. Garnish with orange zest.
Tip: for parties, prepare a large batch in a lemonade jar in advance, add orange zest and allow to infuse. Tap as needed.