Tasting Notes

The LALO Pumpkin Spice Carajillo is a cocktail that bridges seasons by blending cozy autumn flavors with the bright character of tequila. The bold bitterness of freshly brewed espresso sets the foundation, complemented by the smooth vanilla-citrus profile of Licor 43. Pumpkin puree brings creamy sweetness and seasonal comfort, while mole bitters add subtle spice and complexity. Blanco tequila from LALO lightens the drink, giving it a fresh edge that balances the richness. The result is an inventive cocktail that feels both warming and refreshing, ideal for those who love seasonal flavors but aren’t ready to let go of summer.

Equipment and Glassware

To prepare the LALO Pumpkin Spice Carajillo, only a handful of tools are required. A cocktail shaker is essential for blending the ingredients while chilling them to the perfect temperature. A jigger helps measure each portion precisely, ensuring consistent balance between the espresso, liqueur, tequila, and pumpkin puree. A strainer provides a clean pour into the glass, keeping unwanted ice from dulling the smooth texture. For serving, a coupe glass is recommended, as its rounded shape enhances presentation while giving the cocktail an inviting appearance. With just these basic tools, you can craft a drink that feels both seasonal and spirited.

Ingredients

• 1 oz LALO Tequila
• 1 oz espresso
• 1 oz Licor 43
• 1 tbs Pumpkin Puree
• 2 dashes Mole Bitters

Instructions

• Add all ingredients in a shaker filled with ice.
• Shake and strain contents into a glass.

Pro Tips

• Use freshly brewed espresso for the most robust flavor.
• Choose 100% pumpkin puree (unsweetened) for natural balance.
• Adjust pumpkin puree to taste if you prefer more creaminess.
• Shake firmly to blend the puree smoothly into the drink.
• A chilled coupe glass enhances presentation and keeps the cocktail colder.
• Garnish with grated nutmeg or cinnamon for added aroma.
• Substitute mole bitters with chocolate bitters if unavailable.
• Serve immediately to maintain espresso’s freshness and flavor.

When to Serve

The LALO Pumpkin Spice Carajillo is perfect for occasions that call for both comfort and energy. Its blend of coffee and tequila makes it an ideal after-dinner cocktail, offering a balance of dessert-like richness and spirited brightness. It shines during autumn gatherings, from pumpkin carving parties to cozy evenings by the fire. It’s also a fun choice for holiday dinners when a seasonal cocktail can serve as a centerpiece. Whether enjoyed at brunch, as a late-night pick-me-up, or as part of a festive fall menu, this drink brings a lively twist to traditional pumpkin spice flavors.

Similar Cocktails

• Pumpkin Sazerac
• Bourbon Pumpkin Latte
• Spiced Pear Tequila
• Pumpkin Old Fashioned
• Pumpkin Spice White Russian

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LALO Pumpkin Spice Carajillo

From Starbucks to Pillsbury, pumpkin spice season is officially back and capturing the hearts of fall fanatics across the nation. However, we’re not all ready to swap out our margaritas for lattes (summer doesn’t technically end until the end of the month!), which is why LALO is incorporating summer’s favorite spirit into a PSL inspired cocktail – the Pumpkin Spice Carrajillo. This drink shakes up bold espresso, creamy pumpkin puree and LALO’s signature blanco tequila for a cocktail that’s equal parts fun and cozy to bring just the right amount of fall to your glass.

Course Drinks

Cuisine American

Keyword bitter cocktails, espresso cocktails, fall cocktails, fall tequila cocktails, licor 43 cocktails, pumpkin cocktails, thanksgiving cocktails

Prep Time 4 minutes minutes

Servings 1 drink

Author LALO Tequila

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Coupe Glass

Ingredients

• 1 oz LALO Tequila
• 1 oz espresso
• 1 oz Licor 43
• 1 tbs Pumpkin Puree
• 2 dashes Mole Bitters

Instructions

• Add all ingredients in a shaker filled with ice.
• Shake and strain contents into a glass.

Notes

Pro Tips

• Use freshly brewed espresso for the boldest flavor.
• Strain through a fine mesh if you want a smoother texture with pumpkin puree.
• For extra flair, garnish with a dusting of cinnamon or nutmeg.

Tasting Notes

The Fly South is a striking cocktail that balances boldness with refinement. Hennessy VS Cognac forms the heart of the drink, offering depth with oak, vanilla, and subtle spice. Fresh lemon juice adds bright acidity, while raspberry lends a juicy fruit note and natural sweetness. Orange bitters introduce layered citrus and herbal complexity, tying the flavors together. The foam topping softens the edges, creating a smooth, velvety texture that contrasts beautifully with the cognac’s richness. Finished with a dried blood orange wheel, the garnish enhances both aroma and presentation, giving the cocktail a vivid, seasonal flair.

Equipment and Glassware

The Fly South requires a few essential tools to achieve its polished look and balanced flavor. A cocktail shaker is key for chilling and combining the ingredients, as well as building the foamy layer. A jigger ensures precise measurements to maintain the balance between sweet, tart, and strong flavors. A fine mesh strainer helps remove pulp or seeds from the raspberries for a clean pour. A dry shake technique (shaking without ice first) is recommended if using egg white or aquafaba to produce a stable foam. For serving, a coupe or Nick & Nora glass showcases the garnish and foam elegantly.

Ingredients

• 2 oz Hennessy VS Cognac
• 0.75 oz lemon juice
• 1 oz raspberry syrup
• 2–3 dashes orange bitters
• 1 oz egg white
• Dried blood orange wheel (for garnish)

Instructions

• Add Cognac, lemon juice, raspberry syrup, orange bitters, and egg white into a cocktail shaker without ice.
• Dry shake for 10–15 seconds to create foam.
• Add ice and shake again until well chilled.
• Double strain into a rocks glass.
• Garnish with a dried blood orange wheel.

Pro Tips

• Use fresh raspberries for better color and flavor.
• Dry shaking first ensures a stable, lasting foam.
• Double strain to avoid pulp or seed texture.
• Swap egg white for aquafaba if a plant-based option is preferred.
• Add a dash of simple syrup if raspberries are especially tart.
• Chill serving glass in advance to keep the cocktail crisp.
• For garnish, dry your own blood orange slices in the oven for a homemade touch.

When to Serve

The Fly South is ideal for evenings where presentation and flavor matter most. Its bold cognac base makes it a fitting pre-dinner cocktail, stimulating the palate with a blend of citrus, fruit, and spice. The striking color, foam layer, and blood orange garnish make it perfect for gatherings where aesthetics are just as important as taste, such as dinner parties or celebratory toasts. Because it combines rich spirit character with refreshing fruit, it bridges the gap between strong, spirit-forward cocktails and lighter, approachable drinks. Serve it when you want a drink that feels festive and conversation-worthy.

Which Liquor Brands to Choose

• Cognac: Hennessy VS (signature), Rémy Martin VSOP, or Courvoisier VS for alternatives.
• Bitters: Regans’ Orange Bitters No. 6, Angostura Orange, or Bitter Truth Orange Bitters.
• Foam: Fresh egg white, aquafaba, or Fee Foam bitters as reliable options.
• Raspberry: Fresh raspberries or high-quality syrups like Monin or Giffard.
• Lemon Juice: Fresh-squeezed for clean brightness.

Similar Cocktails

• Maple Whiskey Sour
• Smoked Peach Maple Bourbon Smash
• Apapacho
• Passion Rose
• Cucumber Sake Sour

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Fly South

Course Drinks

Cuisine American

Keyword bitter cocktails, cognac cocktails, egg white cocktails, Hennessy Cocktails, lemon juice cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Rocks Glass

Ingredients

• 2 oz Hennessy VS Cognac
• 0.75 oz lemon juice
• 1 oz raspberry syrup
• 2 –3 dashes orange bitters
• 1 oz egg white
• Dried blood orange wheel for garnish

Instructions

• Add Cognac, lemon juice, raspberry syrup, orange bitters, and egg white into a cocktail shaker without ice.
• Dry shake for 10–15 seconds to create foam.
• Add ice and shake again until well chilled.
• Double strain into a rocks glass.
• Garnish with a dried blood orange wheel.

Notes

Pro Tips

• Use aquafaba as a substitute for egg white to make the cocktail vegan-friendly.
• For deeper berry flavor, muddle fresh raspberries into the syrup before shaking.
• Dehydrate blood orange slices ahead of time for an eye-catching garnish.

Tasting Notes

The Smoked Peach Maple Bourbon Smash combines fruit-forward sweetness, aromatic herbs, and rich bourbon depth. Grilled peaches provide a caramelized, juicy flavor that pairs perfectly with the smooth warmth of smoked maple bourbon. Maple syrup enhances the drink’s richness without overwhelming it, while lemon juice brightens the profile. The dual bitters Angostura and peach add spice and layered complexity. Smoked thyme and peach infuse the glass with a gentle, savory aroma that lingers. Topped with spicy ginger beer, the cocktail gains a subtle heat and effervescence. Each sip is smoky, sweet, tangy, and slightly spiced, making it a truly multi-dimensional drinking experience.

Equipment and Glassware

To prepare this cocktail, you’ll need a cocktail shaker for mixing and chilling. A muddler is essential for crushing the grilled peach and thyme, releasing their flavors. A torch is required for smoking the peach and thyme before serving, along with a fire-safe surface for preparation. A double strainer ensures a smooth pour without pulp or herbs. A jigger helps maintain precise ingredient measurements, keeping the balance just right. Serve in a sturdy rocks glass to hold the large ice cube and garnishes. Tongs can be handy for placing the ice and garnishes without disturbing the drink’s presentation.

Ingredients

• 1 peach
• 1/4 oz maple syrup
• 2 oz smoked maple bourbon whiskey
• 3 dashes Angostura bitters
• 1 sprig fresh thyme
• 2 oz non-alcoholic spicy ginger beer
• 1/2 oz lemon juice
• 3 dashes peach bitters
• Grilled peach slice for garnish
• Sprig of fresh thyme for garnish

Instructions

• Take one peach slice and one sprig of thyme. Set it on a wooden cutting board or fire safe surface. Torch the peach slice and thyme until they release smoke, and place your rocks glass overtop. Let the peach and thyme smoke the glass while you prepare the rest of the cocktail.
• In a shaker, add 3 slices of grilled peaches, a sprig of thyme, 3 dashes of Angostura bitters, 3 dashes of peach bitters, .5 oz lemon juice, and 1/4 oz maple syrup. Muddle all of those ingredients together.
• Add 2 oz of bourbon (or smoked bourbon) to the shaker tin. Add ice and gently shake all ingredients 
• Double strain the cocktail over fresh ice cubes (or use one large ice cube)
• Top with 2 oz of ginger beer and stir
• Garnish with a peach slice and thyme
• Serve immediately and enjoy!

Pro Tips

• Use ripe peaches for better sweetness.
• Grill peaches to enhance caramelized flavor.
• Smoke the glass for 30–60 seconds for richer aroma.
• Use large ice cubes to slow dilution.
• Double strain for a smoother texture.
• Adjust maple syrup to taste.
• Select a high-quality smoked bourbon for depth.
• Fresh thyme works best for smoking.
• Keep ginger beer chilled before topping.
• Serve immediately for optimal smokiness.

When to Serve

The Smoked Peach Maple Bourbon Smash is perfect for autumn evenings, outdoor gatherings, and craft cocktail nights. Its balance of smoky, fruity, and spiced elements makes it a fitting choice for cool-weather sipping. It pairs well with grilled meats, charcuterie boards, or roasted vegetables, making it ideal for dinner parties. The presentation, complete with smoke and fresh garnishes, makes it a conversation piece. Whether enjoyed by the fire or served at a seasonal event, this cocktail delivers warmth and complexity, offering an elevated bourbon experience with approachable, familiar flavors.

Which Liquor Brands to Choose

Smoked Maple Bourbon Whiskey

• Knob Creek Smoked Maple Bourbon
• Jim Beam Maple
• Crown Royal Maple

Bitters

• Angostura Aromatic Bitters
• Fee Brothers Peach Bitters
• Bitter Truth Peach Bitters

Similar Cocktails

• Sparkling Fall Sangria
• Peach Bourbon Thyme Smash
• Peach Bourbon Spritz
• Caramel Apple Manhattan
• Maple-Bourbon Smash

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Smoked Peach Maple Bourbon Smash

Course Drinks

Cuisine American

Keyword bbq cocktails, bitter cocktails, bourbon cocktails, camping cocktails, fall bourbon cocktails, fall cocktails, ginger beer cocktails, lemon juice cocktails, peach cocktails, whiskey cocktails

Prep Time 4 minutes minutes

Servings 1

Author Jenna Haley

Equipment

• Cocktail Shaker
• Muddler
• Jigger
• Strainer
• Highball Glass
• Bar Spoon

Ingredients

• 1 peach
• 1/4 oz maple syrup
• 2 oz smoked maple bourbon whiskey
• 3 dashes Angostura bitters
• 1 sprig fresh thyme
• 2 oz non-alcoholic spicy ginger beer
• 1/2 oz lemon juice
• 3 dashes peach bitters
• Grilled peach slice for garnish
• Sprig of fresh thyme for garnish

Instructions

• Take one peach slice and one sprig of thyme. Set it on a wooden cutting board or fire safe surface. Torch the peach slice and thyme until they release smoke, and place your rocks glass overtop. Let the peach and thyme smoke the glass while you prepare the rest of the cocktail.
• In a shaker, add 3 slices of grilled peaches, a sprig of thyme, 3 dashes of Angostura bitters, 3 dashes of peach bitters, .5 oz lemon juice, and 1/4 oz maple syrup. Muddle all of those ingredients together.
• Add 2 oz of bourbon (or smoked bourbon) to the shaker tin. Add ice and gently shake all ingredients
• Double strain the cocktail over fresh ice cubes (or use one large ice cube)
• Top with 2 oz of ginger beer and stir
• Garnish with a peach slice and thyme
• Serve immediately and enjoy!

Video

Notes

Pro Tips

• Use ripe peaches for the best balance of sweetness and aroma.
• If you don’t have smoked maple bourbon, regular bourbon works add extra smoked peach for more depth.
• Double straining ensures a smooth drink without pulp or thyme leaves.

Tasting Notes

Apapacho is a layered cocktail with earthy, fruity, and lightly bitter notes. The mole-infused Casa Dragones Blanco delivers subtle spice, chocolate undertones, and a savory warmth that deepens the tequila’s natural character. Guava purée adds tropical sweetness with a gentle tartness, while agave syrup rounds out the flavors with soft, natural sweetness. A dash of cacao bitters amplifies the chocolate notes from the mole, giving the drink a rich aromatic quality. Tonic water brightens the profile, adding a crisp, slightly bitter lift that keeps the drink refreshing. The garnish of edible flowers and pink peppercorns adds visual charm and a fragrant touch.

Equipment and Glassware

A highball glass is the ideal glass for serving Apapacho, giving it room for ice, tonic, and a layered garnish presentation. You’ll need a jigger for accurate measurements and a bar spoon for stirring without losing carbonation. If making the mole-infused tequila, a sealable container or infusion jar is needed, along with a fine strainer for removing solids. A blender is essential for preparing smooth guava purée, and a citrus juicer is helpful if you’re adding orange juice during the blending process. For garnish, use tweezers to place edible flowers and peppercorns precisely for visual impact.

Ingredients

For the cocktail:

• 45 ml Casa Dragones Blanco infused with mole
• 20 ml guava purée
• 10 ml agave syrup
• 1 dash cacao bitters
• Tonic water (to top)
• Garnish: Edible flowers and pink peppercorns

For mole-infused tequila:

• 500 ml Casa Dragones Blanco
• 2 tbsp (30 g) mole poblano paste

For guava purée:

• 500 g ripe guava (washed)
• Orange juice (enough to blend to a smooth, thick consistency)

Instructions

Prepare mole-infused tequila:

• Combine mole paste with 500 ml tequila.
• Infuse for 45 minutes or macerate at room temperature overnight.
• Strain to remove solids and store.

Make guava purée:

• Blend guava with just enough orange juice to create a smooth, thick purée.
• Strain if desired for a finer texture.

Assemble the cocktail:

• Fill a highball glass with ice.
• Add mole-infused tequila, guava purée, agave syrup, and cacao bitters.
• Top with tonic water.
• Stir gently to combine.
• Garnish with edible flowers and a sprinkle of pink peppercorns.

Pro Tips

• Use high-quality mole paste for a richer infusion
• Strain mole infusion well to avoid sediment in the final drink
• Keep guava purée slightly thick to give the cocktail body
• Chill tonic water to preserve fizz
• Stir gently after adding tonic to prevent over-carbonation loss
• Use fresh edible flowers for visual and aromatic appeal
• Lightly crush pink peppercorns for more aroma without overpowering
• Adjust agave syrup depending on the sweetness of the guava
• Store guava purée refrigerated and use within 48 hours
• Use clear ice for a polished presentation

When to Serve

Apapacho works beautifully as an early evening drink or a unique centerpiece cocktail for special occasions. Its blend of earthy mole, sweet guava, and bright tonic makes it ideal for pairing with Latin American cuisine, especially dishes with spice, chocolate, or fruit accents. The garnish and layered flavors make it well suited for upscale events, dinner parties, or creative cocktail menus. It’s best served freshly assembled, where the carbonation, aromas, and garnish are at their most expressive.

Similar Cocktails

• Le Petite Dragon
• Peach Basil Gin and Tonic
• Dr Pepper Margarita
• Sweet Corn Margarita
• Sandy Sheets

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Apapacho

Held recently at La Casa Dragones in San Miguel de Allende, Casa Dragones’ annual Jamming Sessions competition challenged bartenders to create cocktails using local ingredients, celebrating the same soil where agave and Mexican produce thrive. This year, eight top bartenders competed, with judging by industry leaders like José Luis León (Licorería Limantour, #9 on North America’s 2025 Best Bars) and Fabiola Padilla (Bekeb, #49 on the 2025 World’s Best Bars). Alfredo Pineda Fernández of Waldorf Astoria Pedregal in Cabo San Lucas took the top prize with two standout cocktails featuring native flavors, “Apapacho” was one of his winning creations.

Course Drinks

Cuisine Mexican

Keyword bitter cocktails, brunch cocktails, guava cocktails, tequila cocktails, tonic water cocktails

Prep Time 4 minutes minutes

Servings 1

Author Casa Dragones

Equipment

• Jigger
• Bar Spoon
• Highball Glass

Ingredients

For the cocktail:

• 45 ml Casa Dragones Blanco infused with mole
• 20 ml guava purée
• 10 ml agave syrup
• 1 dash cacao bitters
• Tonic water to top
• Garnish: Edible flowers and pink peppercorns

For mole-infused tequila:

• 500 ml Casa Dragones Blanco
• 2 tbsp 30 g mole poblano paste

For guava purée:

• 500 g ripe guava washed
• Orange juice enough to blend to a smooth, thick consistency

Instructions

Prepare mole-infused tequila:

• Combine mole paste with 500 ml tequila.
• Infuse for 45 minutes or macerate at room temperature overnight.
• Strain to remove solids and store.

Make guava purée:

• Blend guava with just enough orange juice to create a smooth, thick purée.
• Strain if desired for a finer texture.

Assemble the cocktail:

• Fill a highball glass with ice.
• Add mole-infused tequila, guava purée, agave syrup, and cacao bitters.
• Top with tonic water.
• Stir gently to combine.
• Garnish with edible flowers and a sprinkle of pink peppercorns.

Notes

Pro Tips

• Choose a high-quality mole paste with balanced spice and cocoa notes.
• Keep the guava purée slightly thick so it doesn’t dilute the drink’s texture.
• Lightly crush pink peppercorns before sprinkling for more aroma.

Tasting Notes

This Stravinsky cocktail opens with fresh strawberry and bright lemon, followed by smooth vanilla sweetness. Vodka keeps it clean and neutral, while the bitters give just enough spice to round things out. Soda water lightens the drink and adds a gentle fizz. It’s fruit-forward without being sugary, and the vanilla softens the citrus edge. The bitters cut through to keep the drink balanced. It finishes crisp, with a mix of tart fruit and warm spice that lingers slightly. This is a great option when you want something light and refreshing but still layered with flavor.

Equipment and Glassware

You’ll need a cocktail shaker, jigger, muddler, and a fine mesh strainer if you want a smoother texture. A citrus press makes the lemon juice quick to prep. Use a tall glass like a Collins or highball to leave room for soda and ice. If you want to serve it up, a large coupe works too. A long spoon is handy for stirring once the soda is added. Pre-chilling your glass or ice can help keep the drink colder, especially if you’re serving it outdoors or in warmer weather.

Ingredients

• 2 oz vodka
• ¾ oz lemon juice
• ¾ oz vanilla syrup
• 2 dashes aromatic bitters
• 2–3 strawberries
• Soda water, to top
• Extra strawberry or lemon slice, for garnish

Instructions

• In a shaker, muddle the strawberries with lemon juice and vanilla syrup.
• Add vodka, bitters, and ice. Shake well until chilled.
• Double strain into a tall glass filled with ice.
• Top with soda water and stir gently.
• Garnish with a fresh strawberry or a lemon slice.

Pro Tips

• Use ripe strawberries for better flavor and color.
• Double strain to keep seeds out of the glass.
• Chill your soda water so it doesn’t melt the ice too fast.
• Add more bitters if you like a bolder finish.
• Try sparkling wine instead of soda for a stronger version.
• Use vanilla bean syrup if you want a richer taste.
• Muddle gently don’t over-crush the fruit.
• Garnish with both strawberry and lemon for full aroma.
• Stir soda in gently to keep the bubbles.
• Serve immediately this one doesn’t sit well for long.

When to Serve

The Stravinsky is perfect for spring and summer, especially during the daytime. It’s ideal for brunch, outdoor parties, garden gatherings, or anytime you want something light but layered. It’s a fun pick when you’re serving guests who want flavor without heaviness. Because it’s low in alcohol and high in refreshment, it makes a great welcome drink or first cocktail of the evening. The name gives it a little flair, too something just a bit different without being fussy.

Which Liquor Brands to Choose

Vodka:

• Tito’s Handmade (clean and balanced)
• Absolut (easy to find and neutral)
• Grey Goose (smooth with a soft finish)

Vanilla Syrup:

• Monin Vanilla Syrup (light and balanced)
• Torani Vanilla (classic café-style)
• Homemade (1:1 sugar and water with vanilla bean or extract)

Aromatic Bitters:

• Angostura (classic and reliable)
• Fee Brothers (milder, slightly sweet)
• Peychaud’s (lighter and more floral)

Similar Cocktails

• The Sunny Getaway
• Honey Cucumber Vodka Lemonade
• Aperol Lemon Drop
• Blue Long Island Iced Tea
• Purple Easter Martini

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Stravinsky

Course Drinks

Cuisine American

Keyword Aromatic bitters, Lemon Juice, lemon juice cocktails, soda water, Strawberries, vanilla syrup, Vodka, vodka cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Jigger
• Muddler
• Cocktail Shaker
• Strainer
• Bar Spoon
• Highball Glass

Ingredients

• 2 oz vodka
• ¾ oz lemon juice
• ¾ oz vanilla syrup
• 2 dashes aromatic bitters
• 2 –3 strawberries
• Soda water to top
• Extra strawberry or lemon slice for garnish

Instructions

• In a shaker, muddle the strawberries with lemon juice and vanilla syrup.
• Add vodka, bitters, and ice. Shake well until chilled.
• Double strain into a rocks glass filled with ice.
• Top with soda water and stir gently.
• Garnish with a fresh strawberry or a lemon slice.

Notes

Pro Tips

• Double straining helps remove strawberry seeds and pulp for a smoother sip.
• Use ripe strawberries for the best flavor—underripe ones can taste flat.
• You can batch the base (without soda water) ahead of time for parties.

Tasting Notes

You’ll taste roasted coffee first, followed by a mellow banana sweetness. The black sesame brings an earthy, almost nutty character that gives the drink a unique depth. Coffee liqueur adds richness, and the chocolate bitters round it all out with just a touch of warmth and spice. The double shot of espresso makes the texture full and smooth. It’s strong, balanced, and not overly sweet. The finish is long and slightly dry, with the banana and sesame lingering alongside the coffee. Each sip is rich and satisfying without being too thick or creamy.

Equipment and Glassware

You’ll need a cocktail shaker, jigger, and fine mesh strainer for the best texture. A handheld milk frother is optional but great if you want to add foam. A double espresso machine or Nespresso-style pod machine works best, but strong brewed coffee can substitute in a pinch. Serve in a coupe or martini glass to keep the look clean and let the foam settle nicely on top. A microplane or sifter is helpful for adding the chocolate powder garnish at the end, and chilled glassware keeps the drink fresh and smooth from the first sip.

Ingredients

• 1.5 oz black sesame rum
• 0.5 oz coffee liqueur
• 0.75 oz banana syrup
• 2 oz espresso
• 2 dashes chocolate bitters
• Coffee beans, for garnish
• Chocolate powder, for garnish

Instructions

• Brew your espresso and let it cool slightly.
• In a cocktail shaker, combine black sesame rum, coffee liqueur, banana syrup, espresso, and chocolate bitters.
• Fill the shaker with ice and shake hard for about 20 seconds.
• Strain into a chilled coupe or martini glass.
• Garnish with a few coffee beans and a light dusting of chocolate powder.

Pro Tips

• Chill the espresso slightly so it doesn’t melt the ice too fast.
• Shake hard to build foam without needing egg white.
• Use a high-quality banana syrup natural over artificial.
• Add a pinch of salt to deepen flavor if needed.
• Try toasted sesame seeds as an optional garnish.
• Use crushed ice in the shaker for faster chilling.
• Let the rum shine avoid overdoing the syrup.
• Chocolate bitters work best in small amounts.
• Chill your glass in advance for best results.
• Adjust banana syrup based on sweetness of liqueur.

When to Serve

This drink is perfect after dinner or as a dessert cocktail. It fits in well at evening parties, special events, or whenever you want something bold and different. It’s a great alternative to classic espresso martinis, especially if you’re looking to surprise guests with something new. Because of its richness, it pairs well with dark chocolate, roasted nuts, or banana desserts. Whether you’re serving it to close out a meal or just want something cool and coffee-based, this drink hits the mark without being too heavy.

Which Liquor Brands to Choose

Black Sesame Rum:

• Matchbook Distilling “Spice Trade” (if available)
• Homemade infusion (rum + toasted black sesame steeped for 24–48 hrs)

Coffee Liqueur:

• Mr. Black (strong and balanced)
• Kahlúa (classic and slightly sweeter)
• St. George NOLA Coffee Liqueur (rich and full-bodied)

Banana Syrup:

• Giffard Banane du Brésil (banana liqueur style)
• Monin Banana Syrup (sweet and clean)
• Homemade (banana slices simmered with sugar and water)

Similar Cocktails

• Espresso Spritz
• Carrot Cake Espresso Martini
• Frozen Cherry Espresso Martini
• Cherry Vanilla Espresso Martini
• S’mores Espresso Martini

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Banana & Black Sesame Espresso Rumtini

Course Drinks

Cuisine American

Keyword chocolate bitters, coffee liqueur, Espresso, espresso cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Jigger
• Cocktail Shaker
• Hawthorne strainer
• Coupe Glass

Ingredients

• 1.5 oz black sesame rum
• 0.5 oz coffee liqueur
• 0.75 oz banana syrup
• 2 oz espresso
• 2 dashes chocolate bitters
• Coffee beans for garnish
• Chocolate powder for garnish

Instructions

• Brew your espresso and let it cool slightly.
• In a cocktail shaker, combine black sesame rum, coffee liqueur, banana syrup, espresso, and chocolate bitters.
• Fill the shaker with ice and shake hard for about 20 seconds.
• Strain into a chilled coupe or martini glass.
• Garnish with a few coffee beans and a light dusting of chocolate powder.

Notes

Pro Tips

• Shake hard to get that smooth, frothy top from the espresso.
• You can toast the coffee beans slightly for a stronger aroma.
• For a sweeter drink, add a touch more banana syrup—or go the other way and dial it back for a drier version.

Tasting Notes

The Bacan Old Fashioned is a mellow, slightly tropical twist on the classic. The Bacan Guaro 29 brings a crisp, dry sugarcane base with a clean finish and subtle depth. The banana syrup adds a gentle sweetness and a soft, fruity note without taking over. Combined with Angostura bitters and orange bitters, you get just enough spice and citrus to keep everything balanced. The orange twist and cherry garnish finish things off with aroma and visual appeal. It’s still an Old Fashioned at heart, but with a smooth, tropical edge that makes it more relaxed and less heavy.

Equipment and Glassware

You’ll need a mixing glass, bar spoon, and strainer for this Bacan Old Fashioned. A jigger is helpful to measure accurately, especially since the banana syrup can easily throw things off if you add too much. Use a lowball or rocks glass to serve, preferably with a large 2×2 ice cube this slows dilution and gives it a clean, solid look. For garnish, grab a citrus peeler or small knife to make a good orange twist, and a cocktail pick for the cherry. That’s all you need to make this drink look and taste on point.

Ingredients

• 2.0 oz Bacan Guaro 29
• 0.5 oz banana syrup
• 2 dashes Angostura bitters
• 2 dashes orange bitters

Garnish:

• Orange twist
• Cocktail cherry

Instructions

• Add all ingredients into a mixing glass with ice and stir to dilute.
• Strain into a lowball glass over a 2×2 ice cube.
• Garnish with an orange twist and a cocktail cherry on a pick.

Pro Tips

• Use a rich banana syrup (not artificial-tasting) to avoid overpowering the drink
• Stir for about 15–20 seconds just enough to chill and dilute slightly
• Use a large clear ice cube to keep the drink cold without watering it down
• Express the orange twist over the drink before placing it on the glass
• Want a cleaner finish? Fine-strain to remove any small ice bits
• Try a spiced banana syrup if you want extra depth
• Don’t skip the orange bitters they help round out the banana flavor
• Use a metal cocktail pick for a cleaner garnish presentation
• Chill your glass ahead of time for a smoother result
• Use a crystal lowball glass to give it a polished look

When to Serve

The Bacan Old Fashioned works well as a sipping drink at the end of a long day. It fits right into a casual happy hour, after-dinner moment, or quiet night in. The banana flavor makes it a little more playful than a typical Old Fashioned, so it also fits well for cocktail nights or small gatherings where people want something familiar with a small twist. It’s a great entry point for folks who like spirit-forward drinks but want something smoother or a little off the beaten path.

Similar Cocktails

• Improved Manhattan
• Dill Pickle Martini
• Tangerine Rum Punch
• Aperol Gin Martini
• Aperol Lemon Drop

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Bacan Old Fashioned

Course Drinks

Cuisine Aguardiente, Bacan, Guaro

Keyword Angostura Bitter, Angostura Bitters, bacan guaro, Old Fashioned, old fashioned variations, orange bitters, orange bitters cocktails

Prep Time 4 minutes minutes

Servings 1

Author Bacan Guaro

Equipment

• Mixing Glass
• Bar Spoon
• Jigger
• Strainer
• Rocks Glass

Ingredients

• 2.0 oz Bacan Guaro 29
• 0.5 oz banana syrup
• 2 dashes Angostura bitters
• 2 dashes orange bitters

Instructions

• Add all ingredients into a mixing glass with ice and stir to dilute.
• Strain into a lowball glass over a 2×2 ice cube.
• Garnish with an orange twist and a cocktail cherry on a pick.

Notes

Pro Tips

• Banana syrup pairs especially well with guaro’s clean profile use a real fruit-based syrup for better depth.
• Stir until the drink is well chilled and properly diluted around 20–25 seconds.
• Express the orange twist over the glass before dropping it in to enhance aroma.

Tasting Notes

The Dill Pickle Martini delivers a savory, briny profile with a fresh herbal twist. Vodka lays down a clean base, while the pickle brine adds a salty, slightly sour tang. Dry vermouth brings a subtle dryness that balances the sharpness of the brine, and orange bitters add just a trace of citrus to round everything out. The finish is crisp with lingering dill and pickle notes, ideal for those who prefer savory drinks over sweet or fruity ones. The garnish of a fresh dill sprig and a pickle slice not only adds aroma but enhances the drink’s sharp personality.

Equipment and Glassware

A mixing glass and bar spoon are all you need to build this martini-style drink. A Hawthorne strainer or julep strainer is essential for pouring cleanly into the glass. Make sure to use a chilled martini or coupe glass to maintain a cold temperature throughout the drink. A jigger ensures consistent measurement for all liquid ingredients, and a fine strainer is optional if you want a smoother finish. For the garnish, a cocktail pick can help position the pickle cleanly across the rim or in the glass itself.

Ingredients

• 2 oz vodka
• 1 oz dill pickle brine
• 0.5 oz dry vermouth
• 2 dashes orange bitters
• Garnish: dill sprig and pickle

Instructions

• Fill a mixing glass with ice.
• Add the vodka, pickle brine, vermouth, and orange bitters over the ice.
• Stir until well-chilled, about 20–30 seconds.
• Strain into a chilled martini glass.
• Garnish with a sprig of dill and a pickle.

Pro Tips

• Use cold pickle brine straight from the fridge for extra chill.
• Opt for a high-quality vodka with a smooth finish.
• Stir rather than shake to maintain clarity and texture.
• Chill your glass ahead of time for a crisp experience.
• Garnish with a mini dill pickle or cornichon for a polished look.
• A lemon twist can replace bitters for a brighter take.
• Use pickle juice from artisanal or homemade pickles for more flavor.
• Add an extra dash of brine for a bolder result.
• Try half gin, half vodka for a more herbaceous spin.
• Don’t overdo the vermouth keep it balanced.

When to Serve

This Dill Pickle Martini is perfect as a pre-dinner drink or at cocktail hour when savory flavors are welcome. It pairs well with salty appetizers, charcuterie, or dishes featuring bold herbs. Serve it during game nights, outdoor cookouts, or anytime you’re aiming to surprise guests with a quirky but flavorful drink. It also fits right in with brunch menus or Bloody Mary alternatives. If your guests enjoy pickles or dirty martinis, this version offers a playful, bolder twist without being overpowering. It’s a conversation starter and a palate awakener.

Which Liquor Brands to Choose

Vodka:

• Tito’s Handmade
• Ketel One
• Absolut
• St. George All Purpose
• Belvedere

Dry Vermouth:

• Dolin Dry
• Noilly Prat
• Martini & Rossi Extra Dry
• Vya Extra Dry
• Cinzano Extra Dry

Similar Cocktails

• Dirty Beet Martini
• Coffee Boulevardier
• Absinthe Martini
• Aperol Lemon Drop
• Oreo White Russian

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Dill Pickle Martini

Course Drinks

Cuisine American

Keyword classic vodka cocktails, dry vermouth, dry vermouth cocktails, Martini cocktails, martini variations, orange bitters, orange bitters cocktails, pickle, vermouth, vodka cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Mixing Glass
• Bar Spoon
• Jigger
• Strainer
• Martini Glass

Ingredients

• 2 oz vodka
• 1 oz dill pickle brine
• 0.5 oz dry vermouth
• 2 dashes orange bitters
• Garnish: dill sprig and pickle

Instructions

• Fill a mixing glass with ice.
• Add the vodka, pickle brine, vermouth, and orange bitters over the ice.
• Stir until well-chilled, about 20–30 seconds.
• Strain into a chilled martini glass.
• Garnish with a sprig of dill and a pickle.

Notes

Pro Tips

• Use high-quality pickle brine something with real garlic or spices will elevate the flavor.
• For extra dill flavor, infuse your vodka with fresh dill a few hours ahead.
• A chilled glass is essential for keeping the drink crisp and refreshing.

Tasting Notes

The Trinidad Sour is bold, rich, and surprisingly smooth. With Angostura bitters as the base, it brings deep spice, clove, and herbal notes right up front. Orgeat syrup softens the sharp edges with a nutty sweetness, while lemon juice keeps it fresh and slightly tart. A splash of rye whiskey adds warmth and complexity without overpowering the mix. It’s balanced, intense, and completely different from most sours. The color is deep reddish-brown, and the flavor hits big but finishes clean, thanks to the citrus. This one’s a conversation starter, perfect for when you want something out of the ordinary.

Equipment and Glassware

All you need is a cocktail shaker, jigger, citrus press, and strainer. A fine mesh strainer helps if your lemon juice has pulp or your orgeat is thick. Shake this one hard it’s got syrup and bitters that need full mixing. A coupe or Nick & Nora glass is best for serving it shows off the color and keeps the drink tight and chilled. Chill your glass ahead of time to help keep the pour cold and smooth. No garnish is required, but a lemon twist works if you want to add a touch of aroma.

Ingredients

• 1.5 oz Angostura bitters
• 1 oz orgeat syrup
• 0.75 oz lemon juice
• 0.5 oz rye whiskey

Instructions

1. Add Angostura bitters, orgeat syrup, lemon juice, and rye whiskey to a shaker filled with ice.
2. Shake well for about 15 seconds.
3. Strain into a coupe glass, either neat or over a large cube.

Pro Tips

• Use a quality orgeat syrup cheap ones can be overly sweet.
• Shake hard to blend the thick syrup and dense bitters.
• Use fresh lemon juice for a clean, bright flavor.
• Rye adds backbone choose one with a little spice.
• Chill your glass for a smoother presentation.
• No garnish is needed, but a lemon twist adds a nice touch.
• Let it rest a few seconds before sipping the flavors open up quickly.

When to Serve

This Trinidad Sour is a great choice for cocktail hours, slow sippers, or when you want something totally different. It’s rich enough for fall and winter but still fresh enough to serve year-round. It works well as a first drink of the night or as a closer after dinner. Serve it at home tastings, whiskey-forward nights, or any time you want to shake up your usual cocktail menu. It’s not for beginners but it’s a favorite for folks who like drinks with real depth and complexity.

Which Liquor Brands to Choose

• Bitters: Angostura Aromatic Bitters (non-negotiable)
• Orgeat Syrup: Small Hand Foods, Liber & Co., or Giffard Orgeat
• Rye Whiskey: Rittenhouse Rye, Old Overholt, or Wild Turkey 101 Rye
• Lemon Juice: Always fresh-squeezed—avoid bottled
• Glassware: Coupe or Nick & Nora, chilled

Similar Cocktails

• Ward 8
• Army & Navy
• Passion Fruit Pisco Sour
• Vanilla Mandarin Sour
• Mango and Papaya Swizzle

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Trinidad Sour

Course Drinks

Cuisine American

Keyword Angostura Bitters, bitter cocktails, bitters, Lemon Juice, Orgeat, Orgeat Cocktails, Rye Whiskey, Rye Whiskey Cocktails, rye whiskey drink, whiskey cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Fine Mesh Strainer
• Coupe Glass

Ingredients

• 1.5 oz Angostura bitters
• 1 oz orgeat syrup
• 0.75 oz lemon juice
• 0.5 oz rye whiskey

Instructions

• Add Angostura bitters, orgeat syrup, lemon juice, and rye whiskey to a shaker filled with ice.
• Shake well for about 15 seconds.
• Strain into a coupe glass, either neat or over a large cube.

Notes

Pro Tips

• Use freshly squeezed lemon juice to cut through the spice and sweetness.
• Orgeat can vary in sweetness and almond flavor taste and adjust if needed.
• If you’re new to heavy bitters cocktails, start with 1 oz Angostura and build up from there.

Tasting Notes

This Passion Fruit Pisco Sour cocktail is smooth, tart, and tropical with just a little bite. The pisco gives it a floral and slightly earthy base. The passion fruit syrup brings in bright, tangy sweetness, while the lemon juice cuts through with a crisp, citrusy edge. The egg white adds a silky, foamy texture on top, making it soft and creamy to sip. A few drops of bitters on the foam give it a light spice on the nose. It’s well-balanced and refreshing, with a tropical lean but a classic feel.

Equipment and Glassware

To make this drink, you’ll need a cocktail shaker (a two-part one is best), a jigger, and a strainer. A fine mesh strainer is helpful for a smooth finish, especially when using egg white. A citrus squeezer makes prep easier if you’re using fresh lemons. Serve it in a coupe or Nick and Nora glass for the right shape and size. A dropper or dash bottle helps place bitters neatly on the foam for a clean look. Make sure your shaker seals well dry shaking egg white takes a good, tight seal.

Ingredients

• 2 oz pisco
• 1 oz passion fruit syrup
• 0.75 oz lemon juice
• 1 egg white
• Angostura bitters (3–4 drops)

Instructions

• Add pisco, passion fruit syrup, lemon juice, and egg white to a shaker (no ice yet).
• Dry shake for 15 seconds to build the foam.
• Add ice and shake again for another 10–15 seconds until chilled.
• Strain into a chilled coupe glass.
• Add a few drops of bitters on top of the foam.

Pro Tips

• Dry shake first to get a good foam layer.
• Use fresh lemon juice for better flavor.
• Passion fruit syrup should be sweet-tart, not just sweet.
• Strain through a fine mesh for a smoother finish.
• Chill your glass ahead of time.
• Don’t skip the bitters it adds aroma and contrast.
• Use room-temp egg white it froths more easily.
• Shake hard on both shakes to combine fully.

When to Serve

This Passion Fruit Pisco Sour cocktail works well for spring and summer nights or whenever you’re looking for something with a little twist. It’s a fun one to serve at cocktail hour, small gatherings, or date nights. Its bright flavor and smooth texture make it a crowd-pleaser even for folks who don’t usually go for egg-white drinks. Because it looks a little fancy with the foam and bitters, it’s also great for when you want something simple but polished.

Which Liquor Brands to Choose

Pisco:

• Barsol Quebranta (soft and smooth)
• Macchu Pisco (floral and dry)
• Capel Pisco (budget-friendly)

Passion Fruit Syrup:

• Monin Passion Fruit Syrup
• Liber & Co. Tropical Passionfruit Syrup
• Make your own with purée + sugar

Bitters:

• Angostura Aromatic Bitters (standard choice)

Similar Cocktails

• Gin Violette
• Aperol Negroni Sour
• Apricot Bourbon Sour
• Pineapple Bourbon Honey Sour
• Mango and Papaya Swizzle

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Passion Fruit Pisco Sour

Course Drinks

Cuisine American

Keyword Angostura Bitters, egg white, egg white cocktail, Lemon Juice, lemon juice cocktails, passion fruit syrup, pisco, pisco cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Coupe Glass

Ingredients

• 2 oz pisco
• 1 oz passion fruit syrup
• 0.75 oz lemon juice
• 1 egg white
• Angostura bitters 3–4 drops

Instructions

• Add pisco, passion fruit syrup, lemon juice, and egg white to a shaker (no ice yet).
• Dry shake for 15 seconds to build the foam.
• Add ice and shake again for another 10–15 seconds until chilled.
• Strain into a chilled coupe glass.
• Add a few drops of bitters on top of the foam.

Notes

Pro Tips

• Shake hard during the dry shake for maximum foam.
• Use fresh lemon juice bottled just won’t have the same brightness.
• If passion fruit syrup is thick, give it a quick stir before measuring.