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John D. Taylor’s Velvet Falernum
RECIPES
Allsorts Inc.
Prepare a double rocks glass filled with ice.
Combine in a shaker:
1 oz Purkhart Pear Williams Eau-de-Vie
0.75 oz mezcal
0.25 oz blanco tequila
0.75 oz lemon juice
0.5 oz John D. Taylor’s Velvet Falernum
0.25 oz St. Elizabeth Allspice Dram
3 dashes orange bitters
Shake with ice.
Strain into the prepared glass.
Alpine Flip
Dry shake:
1.5 oz Nux Alpina Walnut Liqueur
0.75 oz The Scarlet Ibis Trinidad Rum
0.25 oz John D. Taylor’s Velvet Falernum
0.5 oz heavy cream
1 egg
Shake again with ice.
Strain into a coupe.
Garnish with grated nutmeg.
Altstadt Collins
Build in a collins glass filled with ice:
1 oz Zirbenz Stone Pine Liqueur of the Alps
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lime juice
Stir.
Top with 3 oz lager, Vienna-style.
Garnish with a rosemary sprig stuck in a lime wheel.
Bajan Legend
Stir with ice:
2 oz Barbados rum
1 oz John D. Taylor’s Velvet Falernum
2 Dashes Angostura Bitters
Stir with ice.
Strain into a double rocks glass.
Garnish with a lime wheel.
Barbados Redux
Shake with ice:
2 oz The Scarlet Ibis Trinidad Rum
1 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
3 Dash Angostura Bitters
Strain into a collins glass.
Fill with crushed ice.
Garnish with a lime wheel.
Dead Parrot Colada No. 2
Blend with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz Etter Kirsch
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz aquavit
0.5 oz blue curaçao
0.5 oz lemon juice
0.5 oz rich simple syrup
1.5 oz coconut water
Pour into double collins or zombie glass.
Garnish with cherry and lemon wheel.
Extra Cover
Build in warmed mug:
1.5 oz The Scarlet Ibis Trinidad Rum
0.75 oz John D. Taylor’s Velvet Falernum
0.25 oz lemon juice
4 oz hot water
Garnish with Cinnamon Stick, and stir frequently
Front Steps
Shake with ice:
1 oz Etter Kirsch
1 oz rye whiskey
0.75 oz John D. Taylor’s Velvet Falernum
0.75 oz lemon juice
Fine strain into cocktail coupe.
Garnish with cocktail cherry.
Génépy Swizzle
Prepare a pilsner glass rinsed with mezcal and filled with crushed ice.
Build in the prepared glass:
1.25 oz Dolin Génépy le Chamois Liqueur
0.5 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
0.5 oz lime juice
Swizzle.
Garnish with a pineapple leaf.
Jakarta Highball
Build in highball glass:
1 oz Batavia Arrack van Oosten
0.5 oz John D. Taylor's Velvet Falernum
Fill glass half full with ice.
Add 4 ounces lime seltzer
Top with ice.
Stir.
Garnish with mint sprig.
The JoJo Cortado
Build in a warmed mug or gibraltar glass:
1 oz Nux Alpina Walnut Liqueur
2 oz espresso
0.25 oz Velvet Falernum
2 oz steamed milk
Kojo Cocktail
Shake with ice:
1 oz dry oloroso sherry
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lemon juice
0.25 oz simple syrup
Dash of Angostura Bitters
Double strain into a coupe.
Garnish with a grapefruit peel
Lakeview Sour
Shake with ice:
1 oz Averell Damson Gin
1 oz John D. Taylor’s Velvet Falernum
1 oz Angostura Bitters
0.75 oz lemon juice
Fine strain into small coupe.
Garnish with lemon peel.
Land Ahoy
Flash blend with crushed ice:
1.5 oz Hayman’s Old Tom Gin
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz Amaro Alta Verde
0.5 oz vanilla syrup
1 oz grapefruit juice
Pour into a tiki mug.
Lesser Antilles Lowtide
Shake with ice:
1 oz John D. Taylor’s Velvet Falernum
1 oz The Scarlet Ibis Trinidad Rum
.5 oz Guyanese aged rum
0.75 oz lime juice
2 dash St. Elizabeth Allspice Dram
Strain into a tiki mug.
Fill with crushed ice.
Garnish with a pineapple wedge.
Maïs et Huile
Build in a rocks glass filled with ice.
2 oz Matifoc Rancio Sec
1 oz John D. Taylor’s Velvet Falernum
2 dashes Angostura bitters
Stir to combine.
Garnish with an orange peel.
Maíz y Aceite
Stir with ice:
2 oz blanco tequila
0.5 oz reposado tequila
0.25 oz John D. Taylors Velvet Falernum
2 dashes Peychaud’s bitters
Strain into an ice-filled double rocks glass.
Garnish with a grapefruit peel.
Navy Cross
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.75 oz blackstrap rum
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz pineapple juice
0.5 oz lime juice
0.25 oz St. Elizabeth Allspice Dram
Double-strain into a coupe.
Garnish with a lime wheel.
Ply & Pin
Shake with ice:
1.25 oz bourbon
0.5 oz rye
0.75 oz John D. Taylor’s Velvet Falernum
0.75 oz cranberry juice
0.25 oz lime juice
Double strain over a large ice cube in a double rocks glass.
Garnish with 4 dashes Peychaud’s Bitters.
The Privateer
Shake with ice:
1.5 oz Batavia Arrack van Oosten
1 oz John D. Taylor’s Velvet Falernum
0.75 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Byrrh Grand Quinquina
0.75 oz lemon juice
3 dashes Angostura Bitters
Strain into a double rocks glass filled with crushed ice.
Garnish with fruit and a mint sprig.
Punsch Alexander
Shake with ice:
1.5 oz KRONAN Swedish Punsch
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz Smith & Cross Jamaican Rum
0.5 oz heavy cream
Double-strain into a coupe.
Garnish with grated nutmeg.
Rooibos Tea Punch
Build in a collins glass filled with crushed ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.5 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
0.5 oz rooibos tea syrup (1:1)
1 dash Angostura Bitters
Swizzle.
Top with 3 oz ginger beer.
Garnish with a cherry and lime wheel.
Royal Bermuda Yacht Club Cocktail
Shake with ice:
1.5 oz The Scarlet Ibis Trinidad Rum
0.5 oz John D. Taylor’s Velvet Falernum
0.25 oz Pierre Ferrand Dry Curaçao
0.75 oz lime juice
Double-strain into a coupe.
Garnish with a lime wheel.
Royal Funchal Yacht Club
Shake with ice:
1.5 oz Henriques & Henriques Rainwater Madeira
0.5 oz orange liqueur
0.5 oz John D. Taylor’s Velvet Falernum
0.5 oz lime juice
0.25 oz simple syrup
Strain into a cocktail glass.
Garnish with a lemon peel.
Sangria Base
Build in a glass filled with ice:
1 oz John D. Taylor’s Velvet Falernum
1 oz orange juice
3 oz red wine
Saturn
Blend:
8 oz crushed ice
1.5 oz Hayman’s Royal Dock Navy Strength Gin
0.5 oz lemon juice
0.5 oz orgeat
0.25 oz passion fruit puree
0.25 oz John D. Taylor’s Velvet Falernum
Pour into a glass
Garnish with a cherry
Smoking Jet Pilot
Build in a tall glass:
1 oz Del Maguey Mezcal Vida
.75 oz Batavia Arrack van Oosten
.75 oz reposado tequila
.5 oz lime juice
.5 oz grapefruit juice
.5 oz cinnamon-infused sugar syrup
.5 oz John D. Taylor’s Velvet Falernum
1 dash herbsaint
1 dash angostura bitters
Fill with crushed ice
Garnish with a grapefruit twist
Garnish with a lime peel
Spa Day Swizzle
Dry shake:
2 oz Batavia Arrack van Oosten
1 oz lime juice
0.75 oz John D. Taylor’s Velvet Falernum
0.5 oz pineapple juice
0.5 oz simple syrup
Pour into tall glass half full with crushed ice.
Add 2 oz cucumber water (set aside from making Tzatziki)
Swizzle.
Top off with crushed ice.
Strange Brew
Shake with ice:
0.75 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
0.5 oz lemon juice
Strain into a collins glass filled with crushed ice.
Top with 2.5 oz IPA.
Garnish with a lemon peel.
Test Pilot Punch
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.75 oz The Scarlet Ibis Trinidad Rum
0.75 oz John D. Taylor’s Velvet Falernum
0.5 oz orange liqueur
0.5 oz lime juice
2 dash Angostura Bitters
6 dash pastis
Double-strain into a tiki mug.
Fill with crushed ice.
Garnish with a lemon wheel and cherry.
Tidbit
1.5 oz light rum
0.5 oz Velvet Falernum
0.5 oz Dolin Génépy le Chamois Liqueur
0.5 oz Lime juice
1 dash Absinthe
Shake with ice.
Strain into a cocktail glass.
To The Sun
Shake with ice:
1.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Rothman & Winter Orchard Apricot Liqueur
0.5 oz John D. Taylor’s Velvet Falernum
0.75 oz lime juice
1 dash Angostura Bitters
Strain into a coupe.
Garnish with a lime wheel.
True Velvet
Build in a flute:
1 sugar cube
4 dashes Angostura Bitters
0.75 oz John D. Taylor’s Velvet Falernum
4 oz dry sparkling wine
Stir.
Velvet Buckaneer
0.75 oz high proof bourbon
0.75 oz John D. Taylor’s Velvet Falernum
0.5 oz St. Elizabeth Allspice Dram
0.5 oz lime juice
Shake with ice.
Strain into a tall glass filled with crushed ice.
Garnish with mint.
Top with 2-3 oz ginger beer.
Top with 2-3 dashes aromatic bitters.
Garnish with mint.