Drams In Demand

Bulleit Hot Toddy

• 1.3 oz Bulleit Bourbon
• 4-5 Cloves
• 1 Lemon Twist
• 0.25 oz Lemon Juice
• 1 Tsp Demerara or Fine Brown Sugar
• Little Hot Water

Glassware: Mug/Glass

First, fill a glass or mug with fresh boiling water and let it stand. While the mug is warming up, cut a lemon twist and stud it with cloves. Next, pour out the water in the mug and replace it with fresh boiling water. Add one teaspoon of Demerara or fine brown sugar and stir to dissolve. Then, add lemon juice and Bulleit Bourbon, stirring to combine. Finally, garnish with the clove-studded lemon twist.

Casamigos Reposado Hot Chocolate

• 1.5 oz. Casamigos Reposado Tequila
• 0.5 oz. Agave Nectar
• 1 Pinch of Cinnamon
• Top off 6 oz. Hot Chocolate
• Optional: 0.25 oz. Almond Liqueur

Garnish: 2 large Roasted Marshmallows and Graham Cracker Square

Glassware: Glass/Mug with handle

Combine all ingredients, except hot chocolate, into a tin shaker. Dry shake (no ice) for 4 seconds. Pour contents into a glass or ceramic mug with a handle and top off with hot chocolate. Stir well and garnish.

Casa Cider

• 1.5 oz. Casamigos Blanco Tequila
• 1 oz. Apple Cider
• 0.5 oz. Fresh Lemon Juice
• 0.5 oz. Ginger Syrup
• 2 Dashes Orange Bitters
• Optional: 1 Pinch Nutmeg

Garnish: Apple Slice, Star Anise, Thyme Sprig, or Cinnamon Dusting

Glassware: Rocks glass

Combine all ingredients into a fin shaker. Add ice, shake vigorously and strain into a rocks glass. Add fresh ice and garnish.

Don Julio Reposado Hot Chocolate

• 15 oz Don Julio Reposado Tequila
• 8oz Hot Spicy Chocolate

Garnish: Cilantro Leaves & Salted Grapefruit

• 8 oz oat milk
• 3 tbsp of chocolate powder
• 2 tsp chili powder
• 1 tsp ground cinnamon

Glassware: Mug

Make hot spicy chocolate by combining all the ingredients in a pot. Bring it to a simmer, stirring occasionally, then strain. Pour 1.5 oz of Don Julio Reposado and 8 oz of the hot spicy chocolate into a mug, stir, and serve.