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.

Ambassador of Koin

(Karli Koinzan, Ambassador Hotel, Oklahoma City, OK)

Build in a flute:

1 raw sugar cube

2 dashes Angostura Bitters

1 oz Cardamaro Vino Amaro

0.5 bar spoon Nux Alpina Walnut Liqueur

Stir to combine.

Fill with 4 oz sparkling wine.

Stir to combine.

Black Manhattan

Stir with ice.

2 oz. rye whiskey

1 oz. Cocchi Vermouth di Torino ‘Storico’

0.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with an orange peel.

Clingstone Club

Dry shake:

1 oz Averell Damson Plum Gin Liqueur

0.5 oz Nux Alpina Walnut Liqueur

0.75 oz simple syrup

0.75 oz lemon juice

1 egg white

Shake again with ice and strain into a coupe.

Garnish with a lemon twist.

 

Floor-Length Kilt

Build in a warm mug:

2 oz Scotch whisky

1 oz Nux Alpina Walnut Liqueur

0.5 oz honey

0.25 oz lemon juice

6 oz hot water

Garnish with a lemon wheel.

Green Team

Stir with ice:

1.5 oz Irish whiskey

1 oz Dolin Blanc Vermouth de Chambéry

0.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with lemon peel.

In Vida Veritas

(Misty Kalkofen, Boston, MA)

Stir with ice:

1.5 oz Del Maguey Mezcal Vida

0.75 oz Zirbenz Stone Pine Liqueur

0.75 oz Nux Alpina Walnut Liqueur

0.5 oz Benedictine Liqueur

1 dash Bitter Truth Xocolatl Mole Bitters

Strain into a cocktail glass.

Garnish with an orange peel.

 

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

Juneau Suisse

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1 oz heavy cream

0.5 oz Dolin Génépy le Chamois Liqueur

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a coupe.

Juneau

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.5 oz Dolin Génépy le Chamois Liqueur

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel.

Maria Vittoria

(Sarah Goyne, Fort Smith, AR)

Stir with ice:

2 oz aged rum (5+ years)

1 oz Cocchi Dopo Teatro Vermouth Amaro

.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with an orange peel.

Mississauga Cocktail

Stir with ice:

2 oz rye whiskey

0.5 oz Nux Alpina Walnut Liqueur

1 bar spoon simple syrup (1:1)

1 Dash Angostura Bitters

1 Dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Nux Alpina Whipped Cream

1 cup heavy cream

2 tbsp Nux Alpina Walnut Liqueur

Combine ingredients in a medium mixing bowl and put bowl in the freezer for 5 minutes. Remove bowl from freezer and whisk cream mixture until it forms soft peaks.

Orchard Fence Collins

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz Nux Alpina Walnut Liqueur

0.5 oz lemon juice

Strain into a collins glass filled with ice.

Top with 2 oz non-alcoholic apple cider.

Garnish with an apple slice.

El Poco Loco

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1 oz Dolin Rouge Vermouth de Chambéry

.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with an orange peel.

Sawbuck

(Kirkland Tap & Trotter, Cambridge, MA)

Shake with ice:

1 oz rye whiskey

0.5 oz cinnamon syrup

0.5 oz lemon juice

0.25 oz Nux Alpina Walnut Liqueur

Strain into a snifter filled with cracked ice.

Top with 3 oz strong IPA.

Gently stir.

 

Social Animal

(Tony Roehr, San Diego)

Stir without ice:

2 oz Bourbon

0.5 oz Crème de Banana

0.25 oz Nux Alpina Walnut Liqueur

2 dash Angostura Bitters

Large Cube. Rocks Glass. Lemon Twist.