1 3/4 oz. Barbancourt Special Reserve aged rum1 egg1/2 oz. Royal Rose Cardamom-Clove Syrupa few drops of real maple syrupDry shake the egg and syrups for a minute; add the rum and several ice cubes. Shake vigorously. Strain and top with freshly grated nutmeg or cinnamon.
Recipe by Thursday Happy Hour. Is it me or does this drink look delicious?2 1/2 oz premium gin1 tsp. Royal Rose Cardamom Clove Syrup1/2 oz. Fernet Branca (or sweet vermouth if Fernet rubs you wrong)Juice of 1/4 lemonJuice of 1/4 orange2 dashes Angostura bittersCombine all ingredients to a shaker full of ice, stir swiftly for 30 seconds and pour into a rocks glass with cracked ice. Garnish with a orange or lemon twist.
1 cup apple cider3/4 oz. Royal Rose Cardamom Clove Syrup, or to tastesqueeze of fresh lemon juiceshot of bourbon (optional)freshly grated cinnamon
Heat the apple cider, syrup, and lemon in a small saucepan. Off heat, add the bourbon and pour into a mug. Grate cinnamon on top and enjoy!