COUPE CLUB
There’s nothing like the art of the craft cocktail — and we’re working on our technique! If you want to excite your tastebuds, join us on this journey as part of our Coupe Club. We will be shaking up a new recipe each month, enjoying the unique and complex flavors of the classics and some original cocktails from our favorite local mixologists.
May 2024
HUGO SPRITZ
INGREDIENTS
1oz Elderflower Liquor
2oz Seltzer or Sparking Water
6oz Prosecco
A Wedge of Lime
Mint Leaves
STEPS TO SIPS
Fill a wine glass with ice.
Place the mint leaves in the glass and gently muddle the leaves.
Add 1 oz of elderflower liquor, 2 oz of sparkling water or seltzer, a squeeze of the lime wedge, and a couple lime slices to the glass.
Fill the glass to the top with prosecco and give a gentle stir. Serve immediately.
May 2024
MINT JULEP
INGREDIENTS
8 fresh mint leaves
.25oz .5oz of simple syrup
2oz bourbon
crushed ice
STEPS TO SIPS
In a julep cup, muddle the mint leaves in ¼ ounce simple syrup.
Add the bourbon and fill the cup with crushed ice.
Stir until the cup becomes frosted on the outside. Taste, adding more simple syrup for a sweeter drink.
Top with more crushed ice to create a dome and garnish with more mint.
April 2024
PIMM’S CUP
INGREDIENTS
2oz pimm’s no. 1
.5oz lemon juice, freshly squeezed
ginger ale to top
garnish: mint sprig and a cucumber slice
STEPS TO SIPS
Add Pimm’s No. 1 and lemon juice into a highball glass over ice.
Top with ginger ale and stir briefly to combine.
Garnish with a cucumber slice and a mint sprig.
March 2024
COCONUT MARGARITA
Recipe courtesy of ‘Join Jules’
INGREDIENTS
1.5oz tequila blanco
.5oz mezcal
.75oz cointreau
1oz lime juice
1oz coconut milk
a pinch of sea salt
fresh nutmeg
STEPS TO SIPS
In a shaker add tequila, mezcal, cointreau, lime juice, coconut milk and a pinch of sea salt.
Add ice and shake!
Rim glass with salt and fresh lime zest. Add ice and double strain into the glass.
Garnish with a little fresh nutmeg and a lime wheel.
February 2024
CLASSIC ESPRESSO MARTINI
Recipe courtesy of ‘Natalie Paramore’
INGREDIENTS
1oz freshly brewed espresso, slightly cooled
1.5oz vodka
1oz coffee liqueur, like Kahlua
.5oz vanilla bean syrup
1 cup granulated sugar
1 cup water
1 vanilla bean pod
coffee beans to garnish
STEPS TO SIPS
For the Vanilla Bean Syrup:
In a small pot, combine water and sugar together over medium heat. Stir frequently until dissolved.
Once sugar is dissolved, add scraped vanilla bean pod to pot. Let steep for 20 minutes.
Remove the pod and transfer simple syrup to air tight bottle and keep in fridge for 2 weeks.
Brew espresso and let cool for 2 minutes.
Fill a cocktail shaker with ice. Add vodka, coffee liqueur, vanilla bean syrup, and espresso.
Be sure to shake for 60 seconds.
Strain and pour into a coup or martini glass.
Top with three whole coffee beans.
December 2023
Egg NOG WHITE RUSSIAN
Recipe courtesy of ‘Join Jules’
INGREDIENTS
1.5oz vanilla vodka
1oz coffee liqueur
.5oz or a splash, amaretto liqueurs
2oz egg nog
fresh nutmeg or cinnamon
large ice cube
STEPS TO SIPS
In a glass over a large cube, add vanilla vodka, coffee liqueur, and amaretto liqueur.
Mix with a bar spoon.
Froth egg nog.
Float frothed eggnog on top, using the back of a bar spoon to help layer.
Garnish with fresh nutmeg or cinnamon.
Cheers!
October 2023
APPLE CIDER WHISKEY SOUR
Recipe courtesy of ‘Inspired By Charm’
INGREDIENTS (MAKES 6 COCKTAILS)
4 cups of apple cider
1 1/3 cup light brown sugar (packed)
2/3 cup fresh lemon juice
1 tablespoons minced fresh ginger root
2 cinnamon sticks plus more to garnish
1 cup whiskey or bourbon
orange rind
STEPS TO SIPS
Add the apple cider, brown sugar, lemon juice, ginger, and two cinnamon sticks to a saucepan.
Bring to a low simmer and cook for about 10 minutes.
Strain the mixture through a fine mesh strainer into an airtight container and refrigerate until cooled. (This mixture can be refrigerated for up to three days.)
When ready to serve, add the whiskey or bourbon to the mixture.
Serve in a rocks glass or 8-ounce jars over ice.
Garnish with a fresh orange rind and a cinnamon stick.
Cheers!
September 2023
NOT YOUR CHILDHOOD ROOT BEER FLOAT
Recipe courtesy of ‘My Baking Addiction’
INGREDIENTS (MAKES 4 COCKTAILS)
4 frosty mugs
1 pint vanilla bean ice cream
2 12oz bottles of Not Your Father’s Root Beer
whipped cream
chocolate syrup
STEPS TO SIPS
Scoop 1/2 cup vanilla ice cream into each of the 4 frosty mugs.
Add enough root beer to fill each mug.
If desired, top with whipped cream and a drizzle of chocolate syrup.
Serve immediately.
Cheers!
August 2023
PAINKILLER
Recipe courtesy of ‘Panning The Globe’ – Lisa Goldfinger
INGREDIENTS
8oz pineapple juice
4oz rum
2oz no pulp orange juice
2oz coconut cream (stirred well)
1 whole nutmeg (for grating)
ice
Garnish: pineapple wedges or orange slices
STEPS TO SIPS
Add pineapple juice, rum, orange juice and coconut cream to your shaker and shake vigorously.
Strain into 2 big glasses filled with ice.
Grate fresh nutmeg on top.
Garnish with orange slices and/or pineapple wedges.
Cheers!
July 2023
GARDEN MULE
Recipe courtesy of Food52
INGREDIENTS
2oz vodka
1oz lime juice
.5 cup ginger beer
mint leaves
cucumber
blueberries
Garnish: candied ginger
STEPS TO SIPS
Put 4 slices of cucumber, 8 blueberries, and 6 mint leaves in the bottom of a cocktail shaker.
Muddle until crushed and juicy.
Add a handful of ice, vodka, and lime juice.
Cover the shaker and shake for about 15 seconds.
Fill a Moscow mule mug with ice. Strain the liquid from the shaker into the mug.
Top with ginger beer and 4 blueberries.
Thread 4 blueberries and candied ginger on a toothpick and use to garnish with a sprig of mint.
Cheers!
June 2023
PIÑA VERDE FIZZ
Recipe courtesy of Ashley Rose, @craftandcocktails
INGREDIENTS
1.25oz gin
.5oz greem chartreuse
.75oz pineapple juice
.5oz lime juice
1 egg white
1oz coconut cream mixed with .5oz simple syrup
1oz club soda
STEPS TO SIPS
Add all ingredients except coconut cream and soda to a shaker and shake without ice for 3 minutes.
Add ice and coconut cream with simple syrup to the shaker and shake for 15 seconds. Strain into a Collins glass.
Let sit for 30 seconds and top with soda water slowly.
Garnish with pineapple leaves.
May 2023
APEROL PALOMA
Recipe courtesy of Natalie Migliarini, @beautifulbooze
INGREDIENTS
1.5oz tequila
2oz grapefruit juice
.5oz lime juice
.5oz agave nectar
3/4oz aperol
Soda
Salt
STEPS TO SIPS
Add tequila, grapefruit juice, lime juice, agave nectar, and salt to a shaker.
Shake and strain over ice.
Top with soda.
Add aperol.
Garnish with a grapefruit slice and rosemary.
Cheers!
April 2023
Isabella’s Garden
Recipe courtesy of Bonnie Kelly, Oak Long Bar
Boston, MA
Ingredients
.5 oz Crème de Violette
.5 oz fresh squeezed grapefruit
.5 oz Simple Syrup
Rose Brut
Lemon
Garnish: Dried Lavender
Steps to sips
In a cocktail shaker add crème de violette, fresh grapefruit juice and simple syrup.
Shake & strain into a chilled coupe glass.
Top with Rose Brut.
Finish with lemon oil (express the peel)
Don’t forget the garnish!
Cheers!
February 2023
Lychee Martini
Recipe courtesy of Julianna McIntosh, @join_jules
Ingredients
2 oz vodka
.75 oz elderflower liqueur
.75 oz lemon juice
Ice
Garnish: lychee fruit and edible flowers
Steps to sips
In a cocktail shaker add all ingredients and add ice
Shake & double strain into a chilled coupe glass.
Don’t forget the garnish!
Cheers!
January 2023
Honey Bee
Recipe courtesy of Will Tomlinson from jm Curley
Ingredients
2 oz rosemary-infused vodka*
.75 oz fresh lemon juice
.75 oz honey syrup**
A dash of angostura bitters
Garnish: rosemary sprig
Steps to sips
For the rosemary-infused vodka, add 4 to 5 rosemary sprigs to a 750ml bottle of Vodka and allow to infuse for four hours then strain through a cheesecloth. For a smaller quantity, add rosemary to one cup of Vodka for 2 to 3 hours, tasting as you go, then strain.
For the honey syrup, combine equal parts honey, and hot water, stir till completely dissolved.
Combine ingredients in a shaker, add ice, shake for 7-8 seconds.
Strain into chilled coupe glass.
Don’t forget the garnish!
Cheers!
