EPI 282 :: All That Is Good

• 1.5 oz Irish whiskey

• 4-6 oz brewed coffee

• 2 sugar cubes (2 tsps)

• 3-4 oz lightly whipped heavy cream

Preheat a heat-proof glass or coffee mug using hot water. Once warm, discard water. Add sugar to the warmed mug. Add coffee and stir until sugar is dissolved. Add whiskey and stir to incorporate. Gently float whipped cream on top by pouring over the back of a spoon. Now that’s good

*This recipe contributed by one of our special Remix barkeeps.

EPI 281 :: elit ESPRESSO

• 2 oz chilled ELIT Vodka

• .5 oz coffee liqueur

• .5 oz vanilla liqueur

• 1 oz fresh espresso

• 1 orange peel

• 1 whole nutmeg

 Fill a stirring glass 3/4 full with ice. Add all ingredients and gently stir for 30-40 rotations or until cold. Strain into a chilled coupe. Express orange peel and discard. Garnish with a bit of grated nutmeg. 

*This recipe contributed by ELIT Vodka.

EPI 28o :: The Fizzy Fig

• 2 oz premium whiskey or bourbon

• .25 oz fig syrup

• 2 dashed orange bitters

• Lemon peel pith removed

In a mixing glass, add whiskey, syrup and bitters. Fill ¾ with ice and gently stir for 30 to 40 rotations. Strain into a rocks glass with large ice cube. Express lemon peel over the glass to release the oils and add as a garnishment.

*This recipe contributed by one of our special Remix barkeeps.

EPI 279 :: Garden gimlet

• 2 oz ELIT Vodka

• .75 oz simple syrup

• .75 oz lime juice

• 3 cucumber slices

• 4-5 basil leaves (herb of your choice)

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled coupe. We garnished with basil, but you can substitute for herb of choice.  

*This recipe contributed by ELIT Vodka.

EPI 278 :: The Fizzy Fig

• 1 (750-mL) bottle Prosecco or sparkling wine

• 4 oz elderflower liqueur

• 2 oz fig syrup*

• 4 oz club soda

• 2 figs, sliced for garnish

• 8 rosemary sprigs, for garnish 

In a large pitcher, combine Prosecco, elderflower liqueur, and 2 oz. fig syrup. Fill with ice. Top off with club soda. Over fresh ice, pour into wine glasses and garnish with figs and rosemary.t. 

*Fig Syrup 

• .5 cup granulated sugar

• .5 cup water

• 2 tbsp fig spreadr 

In a small saucepan over medium heat, add sugar, water, and fig spread. Stir occasionally, until slightly thickened and sugar is dissolved, 5 to 7 minutes. Once cool, store in an air-tight container and keep refrigerated

*This recipe contributed by one of our special Remix barkeeps.

EPI 277 :: Oysters & Pearls

• 1.5 oz Elit Vodka

• .75 oz oyster shell-infused dry vermouth

• .75 oz fino sherry

• 1 dash lemon bitters

• 2 lemon peels

Rinse a chilled coupe with absinthe and set aside. Fill a stirring glass 3/4 full with ice. Add all ingredients and gently stir for 30-40 rotations or until cold. Strain into a prepared glass. Express both lemon peels and discard. Serve with a bit of caviar if you’re feeling fancy.

*This recipe contributed by ELIT Vodka.

EPI 275 :: Freeze marTini 

• 2 oz freezer chilled ELIT Vodka

• 1 barspoon dry vermouth

• 4 dashes orange bitters

• 1 lemon peel 

Fill a stirring glass 3/4 full with ice. Add all ingredients and gently stir for 30-40 rotations or until cold. Strain into a chilled Nick & Nora glass. Express and garnish with lemon peel.

*This recipe contributed by ELIT Vodka.

EPI 274 :: Johnny Appleseed

• 1.5 oz premium gin (substitute tequila or vodka)

• 3 oz Kimino Ringo Sparkling Fuji Apple Juice

• .5 oz honey syrup

• .75 oz lemon juice

• 1 apple slice

In a shaker tin, add gin, syrup and lemon juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a Collins glass over fresh ice, top with sparkling apple juice and garnish with a slice of slice.

*This recipe contributed by one of our special Remix barkeeps.