Stuff I want to try, time, money and space permitting...

Agwa Coca

Coca, green tea, mint, guarana, tea, ginseng, lavender, and cucumber.  Interesting.  And hey, it's green.  That makes it a must-try.

Pom-Blood Orange Old Fashioned

  • 2 dashes Angostura Bitters
  • 1 tsp Sugar
  • 2 Orange twists
  • 1 tsp Pomegranate arils
  • 2 oz Grey Goose Vodka

In a shaker, muddle all the ingredients except the vodka. Add the vodka and fill with ice. Shake vigorously and double-strain into an Old Fashioned glass filled with fresh ice. Garnish with a long strip of orange peel.


  • 10 fresh egg yolks
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 1/8th teaspoon cinnamon (more or less to taste)
  • 1 cup brandy
  • 2/3 cup vodka
  • 2 teaspoons vanilla extract


  1. Fill a medium saucepan with 1 inch of water and bring to a simmer over high heat. Reduce to low. Meanwhile, in a large bowl, whisk the egg yolks with the salt, sugar, and cinnamon until sugar is dissolved and mixture falls from whisk in creamy pale yellow ribbons, about 4 minutes. Whisking continuously, pour in liquor.
  2. Place bowl over simmering water and cook, whisking continuously, until mixture is thick enough to form a coat on the back of a spoon, about 8 minutes total. (If using thermometer, mixture should reach at least 130°F).

  3. Remove from heat and whisk in vanilla. Pour into a sealable glass container and refrigerate for a minimum of 6 hours before serving. Store in the refrigerator for up to 1 month.

Holiday at the Hive

  • .5 oz Honey
  • .75 oz Hot water
  • 1 oz Grey Goose L’Orange Vodka
  • .5 oz Triple sec or Grand Marnier
  • .5 oz Lemon juice
  • .5 oz Orange juice
  • 1 pinch Star anise powder

Add the honey and hot water to a shaker and stir to dissolve. Add the remaining ingredients, shake vigorously and strain into a Martini glass.

Hot Drinks to try

The Smokin' Bacon Hot Chocolate is essentially an alcoholic s'more in a mug. Made with bacon-infused Bulleit bourbon, hot cocoa, and a housemade bacon cayenne marshmallow, Wiles' aimed to evoke childhood while balancing sweet, salty, and spicy.

The Elysium is a strong, alcoholic coffee When a customer named Elyse said she wanted to try something she'd never tasted before, Wiles whipped up what he called the coffee-based Elysium. Normally served cold, but heated for the winter menu, he dresses up coffee with a mix of amaro, amaretto, Grand Marnier, and chocolate bitters.

Where the Elysium is a spiked hot coffee, Wiles chose green tea for Where There's Smoke, There's Fire, pictured at top. It's made with mezcal, spiced rum, and agave sweetened steaming green tea. The mezcal and spiced rum add a strong dose of smokiness—this is a great way to warm up.


Honey Deuce


  • 1.25 oz Grey Goose Vodka
  • Fresh lemonade
  • .5 oz Chambord or premium raspberry liqueur

Garnish: Honeydew melon balls
Glass: Highball 


Fill a chilled highball glass with crushed ice and add the vodka. Top with lemonade to just below the rim and then add the Chambord. Garnish with honeydew melon balls.

Poinsettia Cocktail


  • 1/4 cup vodka
  • 1/4 cup Champagne
  • 1/2 cup cranberry juice
  • Crushed ice
  • 2 strips orange zest, each about 1/4-inch wide and 2 inches long


Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

By Emeril Lagasse

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