Amaro di Angostura has become a staple in my home bar. It has exotic notes of dark chocolate and is delicious in this cocktail. The perfect balance of sweet and bitter. Rum, amaro, and strawberry pair beautifully. Adding an egg white helps mellow and integrate these flavors without muting them.

2 oz rum
1 oz amaro di angostura
.5 oz strawberry syrup
.5 oz fresh lemon juice
.5 oz egg whites (optional)

Add all to cocktail shaker. Add only two ice cubes and shake hard until you no longer hear the ice. Pour cocktail into glass. Garnish with a few drops of aromatic bitters.

A cocktail won’t solve all your problems… but an Espresso Martini just might!

1 oz vodka
.5 oz coffee liqueur
.5 oz irish cream
.5 oz frangelico
.5 oz simple syrup
1 oz fresh brewed espresso

Add all to cocktail shaker. Add ice. Shake well. Double strain into cocktail coupe. Garnish with a few espresso beans.

This is my homage to the scrumptious dessert!

2 oz cognac (bourbon or brandy works, too)
.75 oz orgeat
.5 oz crème de banane
.5 oz fresh lemon juice
.5 oz egg whites (optional)

Add all to cocktail shaker. Add only two ice cubes and shake hard until you no longer hear the ice. I use an ice tapper and crack the ice before adding to shaker tin. This will create the desired froth. You can also dry shake or reverse shake, but this method is easiest in my opinion. Pour cocktail into coupe. Garnish with three dashes of aromatic bitters.

A decadent and satisfying after dinner drink, meant to be sipped on while sitting in a leather chair next to a fire whilst wearing your bathrobe. 

2 oz vodka
1 oz coffee liqueur
1 oz cream
orange slice
luxardo cherry

Start out by rimming a glass with chocolate and rolling it in crushed graham crackers. Next add vodka, coffee liqueur, and heavy cream to a mixing glass, add ice and stir. Strain into your glass and add ice. Garnish with toasted marshmallows. 

Add an extra kick of coffee by making large ice cubes out of your leftover coffee. Freeze overnight. Add one cube to glass and pour cocktail over it.

This cocktail holds a special place in my heart. The last time I had one was the last Christmas Eve I spent with my family in Indiana before moving away (again) and before my grandfathers passing. We had finished dinner, opened all of our gifts, and returned to the kitchen for dessert, which included shots of tequila and grasshoppers, made the midwestern way. That Christmas is one of my favorite memories with my family.

1 oz green crème de menthe (Marie Brizard)
1 oz crème de cacao (Tempus Fugit)
1.5 oz heavy cream (or 1 scoop of vanilla ice cream)

Add all to cocktail shaker. Add ice. Shake well. Double strain into cocktail coupe. Garnish with fresh shaved chocolate.

If you swap out the heavy cream for ice cream, mix all in blender until smooth and frothy.