RODRICK’S ROLLICK

RODRICK’S ROLLICK

Ingredients:

  • 10 parts Hendrick’s Gin
  • 10 parts pomegranate soda
  • 10 parts strengthened Chamomile tea
  • 3½ parts fresh lemon juice
  • 3 handfuls (or parts) of dried cranberries
  • 3 parts Big O Ginger Liqueur
  • Liberal amounts of Angostura bitters
  • 1 litre frozen water
  • Garnish: cucumber wheels, clove spiked orange wheels and pomegranate segments if in season.

Directions:

  1. Steep 2 bags of tea per cup hot water for 45 minutes and chill.
  2. In a big punch bowl add cranberries and Big O and muddle to mix the liqueur and the cranberries together.
  3. Stir in the lemon juice.
  4. Add an ice ring or over-large ice cubes, along with the Hendrick’s Gin and tea.
  5. Add pomegranate soda and bitters.
  6. Give a goodly stir. Adjust the taste with more bitters, more Big O, or more Hendrick’s Gin.
  7. Garnish and promptly serve.

GINGER SANGRIA

GINGER SANGRIA

Ingredients:

  • 2 bottles red Spanish table wine
  • 3/4 cup brandy
  • 3/4 cup Big O Ginger Liqueur
  • 1/2 cup triple sec
  • 1 cup orange juice
  • 1 cup pomegranate juice
  • Simple syrup (optional to adjust sweetness)
  • Orange slices
  • Apple slices
  • Blackberries
  • Pomegranate seeds

Directions:

  1. Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

THE BIG O EGG NOG

THE BIG O EGG NOG

Ingredients:

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 2 ounces Big O Ginger Liqueur
  • 1 ounce bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites*

Directions:

  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
  2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
  3. Add the milk, cream, The Big O, bourbon and nutmeg and stir to combine.
  4. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
  5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  6. Whisk the egg whites into the mixture. Chill and serve.

GINGER BOMB

GINGER BOMB

Ingredients:

  • 2 oz Big O Ginger Liqueur
  • 6 oz unfiltered wheat beer

Directions:

  1. Pour The Big O into a tall, chilled beer glass.
  2. Add the beer. 
  3. Garnish with a lemon or orange wheel.

THE FIRST WORD

THE FIRST WORD

Ingredients:

  • 3/4 oz Big O Ginger Liqueur
  • 3/4 oz Cocchi Americano
  • 3/4 oz Campari
  • 3/4 oz Lemon Juice

Directions:

  1. Combine all ingredients in a shaker with ice.
  2. Shake until well-chilled.
  3. Strain into a chilled cocktail glass.
  4. Garnish with a cherry.

PAINTED MULE

PAINTED MULE

Ingredients:

  • 1/2 oz Big O Ginger Liqueur
  • 1/2 oz Fernet-Branca
  • 1/2 oz Lillet Rogue
  • 1/4 oz Lime Juice
  • Ginger Beer
  • Candied ginger

Directions:

  1. Shake all ingredients – except ginger beer – with ice.
  2. Strain into a double rocks glass filled with ice.
  3. Top with ginger beer.
  4. Garnish with candied ginger.

ESKIMO KISS

ESKIMO KISS

Ingredients:

  • 2 oz Big O Ginger Liqueur
  • 1 oz Bailey’s Irish Cream
  • 1 scoop of vanilla ice cream

Directions:

  1. Combine all ingredients in a blender.
  2. Blend and serve in a martini glass with a maraschino cherry garnish.

BURNING DESIRE

BURNING DESIRE

Ingredients:

  • 1 oz Big O Ginger Liqueur
  • 3/4 oz Art in the Age Rhuby (rhubarb-based) Liqueur
  • 3/4 oz orange juice
  • 1/2 lime juice
  • 1/2 cinnamon syrup (recipe below)
  • 2 whole cloves
  • 1 egg white

Directions:

  1. Add cloves to mixing glass.
  2. Break up with muddler.
  3. Add remaining ingredients.
  4. Dry shake (without ice) for 20 seconds.
  5. Add ice, hard shake for 10 seconds.
  6. Double strain into chilled coupe.
  7. Garnish with 4 drops angostura bitters.
  8. Swirled into an “O” and a clove-studded orange peel.
  9. Cinnamon Syrup: 12 cinnamon sticks, 4 cups water, 4 cups sugar in the raw; bring to a boil and simmer for 5 minutes; strain.

BANGKOK BEAUTY

BANGKOK BEAUTY

Ingredients:

  • 1 1/2 oz Prosecco
  • 3/4 oz Big O Ginger Liqueur
  • 1/2 oz Genever
  • 1/2 oz Fresh Lemon Juice
  • 1/2 oz Lemongrass Simple Syrup
  • 3 Hulled Strawberries
  • 4 Basil Leaves
  • 2 dashes Orange Bitters
  • Candied Ginger

Directions:

  1. In a mixing glass muddle lemon juice, lemongrass simple syrup, 3 basil leaves and strawberries.
  2. Add remaining ingredients except for Prosecco and bitters.
  3. Shake and double strain into a white wine glass.
  4. Top with Prosecco.
  5. Add orange bitters.
  6. Garnish with candied ginger and the remaining basil leaf.

ROSARIA’S PLEASURE

ROSARIA’S PLEASURE

Ingredients:

  • 1 oz Big O
  • 1/2 oz Campari
  • 1/2 oz strawberry/balsamic syrup
  • top with sparkling wine (approx 1 oz)

Directions:

  1. Combine all ingredients (except sparkling wine) in a shaker with ice.
  2. Shake until chilled. Strain into a chilled cocktail glass.
  3. Top with sparkling wine.