hot things to drink 134 TIP To brûlée a banana slice, take one slice of fresh banana and sprinkle white sugar on top. Take a torch or a lighter and apply the flame to the banana slice until caramelized. 1 Make a cup of strong black tea, from which you will get your 3 oz. 2 In a heat-proof mug, combine bourbon, banana liqueur, honey, and bitters. Stir and mix well. 3 Slowly pour in the black tea and stir until integrated. 4 Garnish with the brûléed banana slice. 3 oz heavily steeped black tea 1 oz Maker’s Mark Bourbon 1/4 oz Giffard Banane du Brésil Liqueur 1/4 oz Lignum Coffee Blossom Honey 2 dashes Bittered Sling Arabica Coffee Bitters Brûléed banana slice, for garnish (see Tip) Banana Yuen Yeung Growing up I was particularly fond of a Chinese beverage we used to have for breakfast called yuen yeung—it is a mixture of Hong Kong–style milk tea (incredibly strong black tea mixed with milk) and coffee. It is seven parts milk tea to three parts coffee. The balance of tannins, roasted coffee, and creamy milk is something I still daydream about. This cocktail is pretty much an adult, boozy version of yuen yeung with added flavors of banana and honey. You’re welcome! canna-curious 158 1 In a 10-oz rocks glass, combine julienned lime leaf, cucumber slices, lime pieces, and syrup. 2 Muddle to break down cucumber and release lime juices and fragrance from lime leaf. 3 Add ice to fill half the glass and add 2 oz of the House of Terpenes™ Canntinis Ginger Lime Mule. Stir with a bar spoon to integrate. Top with more ice. 4 Top with the remaining 2 oz House of Terpenes™ Canntinis Ginger Lime Mule and give it a quick stir with a bar spoon to integrate. 5 Garnish with the remaining lime leaf. 2 makrut lime leaves (1 julienned, 1 whole for garnish) 3 slices cucumber (coins 1/8 inch thick) 1/2 lime, cut into quarters 1/4 oz Vanilla Agave Syrup (see page 189) 4 oz House of Terpenes™ Canntinis Ginger Lime Mule (divided) Makrut Smash Done in the style of a classic smash recipe—a julep with leafy herbs (usually mint) and fruit—this fun and distinctive twist provides beautiful evergreen and citrus flavors. Topping them with House of Terpenes™ Canntinis Ginger Lime Mule creates a funky-fresh drink that is aromatic and full of zing. Contains 5 milligrams of tHC per drink. tell your friends to roll up 174 1 In a large punch bowl (at least 128 oz in volume), combine all ingredients but the Cava and mint sprig tips. 2 Stir to integrate and chill in the refrigerator until ready to serve. 3 Before serving, pour in Cava and give it a quick stir. Add a few giant ice cubes to maintain temperature. 4 Serve immediately by ladling into small punch cups. Garnish cups with mint sprig tips. 10 oz Fino Sherry 5 oz Chilean pisco 1/2 oz absinthe 5 oz watermelon juice 5 oz Ultimate Grapefruit Cordial (see page 192) 10 drops Saline Solution (see page 203) 1 cup watermelon cubes 10 mint sprigs (15–20 leaves for punch, mint sprig tips for garnish) 10 oz Freixenet Cordon Negro Brut Cava Serves about 10 cocktails Watermelon Whip This watermelon punch is ridiculously fresh. It is almost like it has an unfair advantage because the flavors in this recipe are like matches made in heaven. Feel free to substitute a light blanco rum or a light juniper gin, or even Absolut Citron Vodka for some added zestiness, in place of the pisco. Next >