DECEMBER COCKTAIL RECIPES
Our featured spirits are Kahlua Coffee Liqueur and
St-Rémy VSOP Napoleon Brandy.
Watch for the Rimann's Cocktail Club
email news for special club member pricing on the
spirits of the month.
If you are not a member, sign up in the store today!
The Brandy Alexander is a luxurious, creamy cocktail that has been popular throughout
the 20th Century. This is the Brandy version of the gin-based Alexander cocktail, it's
warmer and silkier and absolutely perfect for winter afternoons. The Brandy Alexander is
also a luscious after dinner drink that pairs best with chocolate desserts.
- 1 oz Cream
- 1 oz Crème de Cacao
- 1 oz St. Rémy VSOP
- Dash nutmeg
Pour first 3 ingredients into a cocktail shaker. Add ice and shake vigorously. Strain into
a chilled cocktail glass. Garnish with a dash of nutmeg.
Everyone should try this cocktail at least once; it's an interesting mix of brandy and white crème de menthe liqueur. The Stinger makes an excellent dessert cocktail that pairs nicely with rich chocolate desserts. This is also one of those drinks that is most commonly served on the rocks, but it's also excellent shaken and served neat. If you try to substitute green crème de menthe you will end up with a muddy-colored cocktail that, while it does have the same taste, the appearance is not as appealing.
- 1 3/4 oz St-Rémy VSOP
- 3/4 oz white crème de menthe
Pour the ingredients into an old fashioned glass with ice. Stir well.
Beyond a Mudslide
- 1 oz Kahlua
- 1 oz Bailey’s Irish Cream
- 1 oz Crème de Cacao
- 5 oz Chocolate Milk
- Chocolate Syrup
- Chocolate Shavings
Coat the bottom of a collins glass with chocolate syrup. Fill the glass half-way with ice
cubes. Add Kahlua, Bailey’s Irish Cream and creme de cacao. Fill with chocolate milk
and shake gently. Sprinkle with chocolate shavings if desired, and serve.
A signature cocktail provided by David Smuckler, the mixologist at The Tavern, as featured in our Local Spotlight. It is a flavorful drink made with Bar Sol Pisco, fresh lime, egg white, and
muddled blackberries served with sage garnish.
- 2 oz. Bar Sol Pisco
- ¾ oz Lavender Simple Syrup**
- ½ oz pasteurized egg white
- 1 oz fresh lime juice
- 4 blackberries
Muddle blackberries at the bottom of a large mixing glass. Add all remaining ingredients
and pour into a shaker with ice. Shake vigorously and strain into a martini glass.
Garnish with fresh sage.
**Lavender Simple Syrup
- 1 cup water
- 3 Tbs. fresh or dried lavender flowers
- 2 cups sugar
Bring lavender and water to a boil. Stir in sugar until fully dissolved. Remove from heat
and allow to cool before straining out lavender. It will keep in the refrigerator for 3 days.
Blueberry Cilantro Margarita
- 2oz Silver Tequila
- 1oz Elderflower Liqueur
- ½ oz Simple Syrup
- 6-8 Fresh Blueberries
- 1 Small Sprig of Cilantro
Muddle all ingredients. Shake with ice and serve.