Drunken Horchata

Fill a pint glass with
ice.  Add:
  • 2 oz Coffee Liqueur
  • 1/2 oz (or to taste) vanilla simple syrup
Top with 6 oz house-
made horchata* and 
stir.  Garnish with a
sprig of mint or sprinkle
of cinnamon.


(*we used an equal amount of almond meal instead of blanched almonds, and significantly less sugar.)
Circa 33's Pisco Sour
(created by Circa bartenders Michael Anderson & Tyler Kennedy)

Combine in a cocktail shaker:


  • 1 oz vodka
  • 1/2 oz Apricot Liqueur
  • 1/4 oz lime juice
  • 1/4 oz simple syrup
  • 1 oz egg white
Add some ice cubes and
shake super vigorously, then 
strain into cocktail glass.
Drizzle some Angostura
Bitters on the foam.



Rhubarb Daisy a burst of spring
(demonstrated by Sebastian at Cocktails Demystified
March 29, 2014)

2 oz whiskey
1 oz rhubarb liqueur
1/2 oz fresh squeezed lemon juice
1/4 oz fresh squeezed lime juice
1 oz simple syrup*
dash of bitters

Stir all ingredients in glass with ice, then pour into a cocktail glass.  Add a splash of seltzer or ginger beer. Garnish with a sprig of mint and a brandied cherry.

*Sebastian concocted a lime leaf/lemongrass simple syrup at the event.

               Tulips amidst the rosemary outside Stone Barn.


Blueberry Apricot Mojito

Muddle mint leaves, blueberries and simple syrup in a cocktail shaker.
Add:
1 oz rum
.5 oz Apricot Liqueur
juice from 2 limes
Shake over ice, strain into a pint glass, and top with soda water.
created by Madeleine Saucy, Lincoln Station Grill, Portland