Cocktail Features Magazine

Honeymoon

• 2 oz Boulard Calvados
• ½ oz Pierre Ferrand Dry Curaçao
• ½ oz Benedictine & Brandy
• ½ oz lemon juice

1. Add all ingredients to a cocktail shaker with ice.
2. Shake for 10-15 seconds.
3. Double strain into a chilled cocktail glass.
4. Garnish with a thin slice of apple.

Jalisco Hot Chocolate

• 1 ½ oz Arette Anejo Tequila
• ½ oz Ancho Reyes
• 2 dashes Scrapy's Chocolate Bitters
• 6 oz hot chocolate

1. Add tequila, Ancho Reyes, and bitters to a mug.
2. Top with hot chocolate and stir.
3. Garnish with whipped cream, chocolate shavings, and chili powder.

A Bite out of the Big Apple

• 1 ½ oz New York Distilling Ragtime Rye
• ¾ oz lemon juice
• ½ oz maple syrup
• 1 dash Token Calder Chai Bitters
• Cider of your choice

1. Add rye, lemon juice, and maple syrup to a cocktail shaker with ice.
2. Shake for 10-15 seconds.
3. Double strain into a cocktail glass and top with cider.
4. Garnish with a dehydrated apple.