Queen of Wands
This rich and opulent cocktail from Brian Heese, Brand Development Manager at Stellum Spirits, plays off of the earthy notes of cedar, dark chocolate, and tobacco found in Stellum Black Bourbon. These notes are enhanced by the infusion of cacao in the red aperitivo, and reinforced by the flavors of cedar, orange, and vanilla in the Italian amaro. Its gently bitter flavor and balanced body makes it a great choice for a pre-dinner drink.
Queen of Wands Cocktail
1 ½ ounces Stellum Black Bourbon
1 ounce Cocchi Dopo Teatro Vermouth di Amaro, or other Italian vermouth di amaro
½ ounce Amaro Montenegro, or other Italian amaro with orange and vanilla notes
½ ounce cacao nib-infused Campari, or other red aperitivo*
Amarena or Luxardo cherry, for garnish
Add all ingredients to a mixing glass. Fill with ice and stir until well-chilled. Strain into a chilled coupe or martini glass and garnish with the cherry.
Cacao nib-infused Campari
Use one teaspoon of cacao nibs for every six ounces of Campari used. Place cacao nibs and Campari in a sealed bottle and let rest for two hours. Agitate the bottle, and let rest for another two hours. Strain, and keep refrigerated.
This bright sour/punch style cocktail begins with the spicy floral Stellum Rye. To add a vibrant lift and acidity we add a combination of lemon juice and white verjus (unfermented wine juice). For a sweet and spicy backdrop the fruitiness pineapple is paired with the dark baking spice of chai tea infused syrup. Amaretto is added to highlight the marzipan nuttiness of the Stellum rye. (K-Kentucky I-Indiana T-Tennessee)
Punch K.I.T. Cocktail
2 oz Stellum Rye
0.5 oz White Verjus
0.75 oz Lemon Juice
0.5 oz Pineapple Juice
0.75 oz Chai Syrup
Glass: Pilsner glass
Ice: Cubes (chipped ice)
Garnish: Dried pineapple
Style: Punch/Whiskey sour (no egg)
Add all ingredients to a large boston shaker tin and fill halfway with small pebble ice. Softly rock back and fourth about 5 times and pour all contents into a tall pilsner glass. Top with more pebble ice and garnish with a dried pineapple slice.
Add two teabags of chai tea to two cups of boiling water and steep for 3-5 minutes. Remove tea bags and add 2 cups of Demerara to Turbanido raw sugar and whisk well until all granules are dissolved. Store in refrigerator for up to one month.
This caffeine closer is a nod to New Orleans. Built like a New Orleans coffee with the addition of chicory to add more bold, dark flavors. This is then lifted with dark Demerara syrup and Pastis to lend a cooling anise finish. This classic pairing of coffee and bourbon is a bold alternative to an espresso martini after dinner.
1.5 oz Cold Brew Espresso
1.5 oz Stellum Bourbon
0.75 oz Chicory Infused Coffee Liqueur*
0.5 oz Demerara syrup
Dash of Pastis
Garnish: Candied Pecan
Style: Espresso Martini/Cafe Corretto
Add all ingredients to a boston shaker tin and fill all the way with ice. Shake well and strain into a chilled coupe and garnish with a candied pecan.
Chicory Infused Coffee Liqueur
Add two tablespoons of dried chicory root to one bottle (750 mL) of coffee liqueur. Shake well and rest for 10 minutes. Strain out chicory and store in a glass container.