It's Friday, the JG Black Book crew is gearing up for happy hour, and our partners are hopping on board with some killer cocktail recipes! Fruity, chocolatey, or cinnamon spiked, we've got it all covered in today's Bartender Series. From South Africa to Brazil, let your taste buds transport you to a new part of the world with each sip of these dangerously divine drinks:Ellerman House: MJ’s Chilled African Chocaccino
-Pour Amarula, Godiva Chocolate Liquor, Patron XO Café, Frangelico, and fresh double cream into a cocktail shaker filled with whole ice.
-Once all ingredients are blended together, use a Hawthorne Strainer to pour the liquid over crushed ice and grate a small amount of 80% dark chocolate on top of the drink.
Café Royal: Absinthe Pimms
-Build up Pernod Absinthe and Pimms no.1 in a glass with fresh seasonal fruits, orange juice, a splash of lemonade, and cinnamon sugar.
-Complete with a garnish of mint, a slice of cucumber, and half a strawberry.
Ponta dos Ganchos: The Hook
- Blend ice, sugar, cropped physalis and cachaca gancheira in a shaker.
-Leach it and serve in a martini glass, coating the rim of the glass with cachaca and sugar and garnishing with a pshysalis fruit.
Castiglion del Bosco: Brunello
-Complexity, superb structure, and an inviting, mouth-filling palate are the hallmarks of this Sangiovese grown in the 42-hectare Capanna vineyard facing towards the Mediterranean sea.
-Appelation: Brunello di Montalcino DOCG, Graps: Sangiovese, Harvest Period: Mid-October.
Grace Bay Club: Berry Mojito
-Put one lime (quartered), fresh mint, a sugar cube, and Bacardi Razz in an Old Fashion glass and muddle the mix until the mint and lime are crushed.
-Add ice, shake, top the glass with fresh berries and stir.
-Add a splash of club soda and garnish with berries and a mint twig.
Quasar Expeditions: Canelazo
-Combine brown sugar water (previously boiled together), regular sugar, cinnamon and lemon juice in a pot and boil over medium heat.
-Simmer for 15 minutes until a strong cinnamon flavor has developped. Add naranjilla and simmer for 5 more minutes and fill glass mug with drink.
The Nam Hai Hoi An: Nam Hai Sling
-Shake infused coriander vodka, Bombay Sapphire, Cointreau, Cherry brandy, DOM Benedictine, Fresh pineapple juice, Monin Grenadine syrup, and fresh lime juice in a chilled shaker with 3-4 ice cubes.
-Pour into a highball glass and garnish with a fresh basil flower.
-the JG Black Book team