One of our East Valley favorites, Nico Heirloom Kitchen in Gilbert, has introduced a new cocktail menu to welcome in the new year. While you need to get to downtown Gilbert to try these in person, whipping these recipes up at home will hold you over.
Nona’s Cider
1 oz Scotch
1 oz Apple pie liqueur (apple juice substitute)
1 oz Frangelico
.5 oz Ginger liqueur (muddle ginger sub)
.5 oz Lemon juice
Fever Tree Ginger ale
Load all ingredients in tin.
Shake and double strain into tall glass.
Top with ginger ale, fresh apple slices and cinnamon on top.
Rose Guerra (pictured)
1.5 oz Raspberry vodka
.5 oz fresh peach purée (muddle 2-3 peach wedges)
.5 oz Simple syrup (1:1 sugar to water)
.5 oz Lemon juice
2 oz Rose wine
6-7 Raspberries
Load all ingredients in tin.
Shake and double strain into bucket glass.
Top with a couple raspberries for garnish.
Del Strappo
1.5 oz Tequila
1.25 oz Pineapple juice
1 oz Cinnamon agave* (*Simply mix ground cinnamon or cinnamon sticks into your desired amount of agave nectar. For cinnamon preference, Adjust with taste. Light heat recommended but not needed.)
.75 oz Yellow chartreuse
6-7 Serrano bitters (small serrano pepper slice muddled for substitute)
Load all ingredients in tin.
Shake and double strain into bucket glass.
Splash of lime juice on top.
Recipes: Nico Heirloom Kitchen Cocktails
