Peartridge
Ingredients
St. George Spiced Pear Liqueur | .5 ounces
Lemon Juice | .5 ounces
Sparkling Wine | float
Sliced Pear Twist | garnish
Directions
Add St. George Spiced Pear Liqueur and lemon juice into a champagne glass. Top off with
sparkling wine and garnish with sliced pear twist.
Winter Manhattan
Ingredients
Westland Whiskey | 2 .25 ounces
Antica Carpano Vermouth| .5 ounces
Coffee Liqueur | .25 ounces
Black Walnut Bitters | 3 dash
Pomegranate Seeds | garnish
Walnuts - whole | garnish
Ice
Directions
Combine ice, Westland Whiskey, Antica Carpano and coffee liqueur in glass and stir. Add 3
dashes of the Black Walnut bitters, and garnish with the pomegranate seeds and whole walnuts.
2
Eggnog Delight
Ingredients
Kraken Spiced Rum | 1 .50 ounces
Eggnog | 2 ounces
Simple Syrup | .50 ounces
Fresh Nutmeg | sprinkle
Ice
Directions
Combine in shaker: Ice, Kraken Rum, eggnog, and simple syrup. Shake and strain into chilled
martini glass. Garnish with fresh nutmeg.
3
Red Suit
Ingredients
Vodka | 2 ounces
Cranberry Compote | 2 ounces
Ginger Beer | 3 ounces
Mint | garnish
Cranberry | garnish
Ice
Directions
Combine ice, vodka, cranberry compote and ginger beer in a glass. Stir and garnish with mint
and cranberry.
4
Cranberry Compote
Ingredients
Sugar | 1 cup
Red Wine | 1 cup
Cranberries | 12 ounces
Vanilla Bean | 1 pod scrapped
Directions
Add all ingredients into a pan and bring to a boil. Simmer until the cranberries begin to pop.
Remove the vanilla bean pod, puree in a blender and cool.
5
Urbane Butter Rum
Ingredients
Baileys | .5 ounces
Kraken Spiced Rum | 1 ounces
Butter Rum Mix | 3 ounces
Hot Water | 2 ounces
Cinnamon Stick | garnish
Directions
Fill glass with Butter Rum mix; add Kraken Spiced Rum and Baileys. Top with hot water, and
garnish with cinnamon stick.
6
Urbane Butter Rum
Ingredients
Butter | ¼ pound
Brown sugar | ½ cup
Confectioners’ Sugar | ½ cup
Vanilla Ice Cream | 1 cup softened
Cinnamon | 1 teaspoon
Ground Nutmeg | dash
Directions
Melt the butter in a pot over medium heat. Blend in brown sugar and confectioners’ sugar.
Remove from heat and whisk in the ice cream, cinnamon and nutmeg. Pour into a container,
seal and freeze. This will make about two cups of the Butter Rum mix.
7