Three Winter Cocktails with Cooper & Thief Bourbon Barrel Aged Red Blend

WINTER SPICED OLD FASHIONED

spiced red wine old fashioned with Cooper & Thief by Apartment Bartender

INGREDIENTS:

  • 1 oz Cognac (we recommend using a VSOP)
  • 1 oz Bourbon (we used High West)
  • 1/4 oz *Spiced Cooper & Thief Red Blend Syrup
  • 1 Dash of Angostura Bitters
  • 1 Dash of Orange Bitters

METHOD:

  • Combine all ingredients into a mixing glass with ice. Stir to chill and dilute the cocktail, then strain the drink into a rocks glass over a large cube of ice. Garnish with a lemon twist.

*FOR THE SPICED RED BLEND SYRUP:

  • In a medium saucepan, combine 1 cup of Cooper & Thief Red Blend and 1 cup of sugar. For added spice, add in broken cinnamon sticks, all spice, star anise, and whole cloves. Bring to a light simmer, and gently stir to dissolve the sugar. Let it cool, then strain out the solid, and store the syrup in a glass jar in the refrigerator up to two weeks.

C&T Red Blend Swizzle

INGREDIENTS:

  • 1.5 oz Pisco
  • 1 oz Cooper & Thief Bourbon Barrel Aged Red Blend
  • 3/4 oz Cinnamon Syrup
  • 3/4 oz Fresh Lemon Juice
  • 3-4 Dashes of Angostura Bitters

METHOD:

  • Combine all ingredients into a snifter glass or collins glass, and top with a little crushed ice. Using either a swizzle stick or bar spoon, swizzle (stir or agitate) the cocktail to chill and dilute. Top with more crushed ice, and garnish with a sprig of mint and fresh grated cinnamon.

Sidecar Highball

cognac sidecar highball cocktail with cooper & thief by apartment bartender

INGREDIENTS:

  • 2 oz Cognac (we recommend a VS or VSOP)
  • 1/2 oz *Spiced Cooper & Thief Red Blend Syrup
  • 1/2 oz Orange Liqueur (we used Cointreau)
  • 1 oz Fresh Lemon Juice
  • 2 Dashes of Orange Bitters
  • Soda Water

METHOD:

  • Combine all ingredients, except for the soda water, into a cocktail shaker and shake with ice. Strain the drink into a collins glass over ice, and top with soda water. Garnish with a lemon twist or wheel.

*FOR THE SPICED RED BLEND SYRUP:

  • In a medium saucepan, combine 1 cup of Cooper & Thief Red Blend and 1 cup of sugar. For added spice, add in broken cinnamon sticks, all spice, star anise, and whole cloves. Bring to a light simmer, and gently stir to dissolve the sugar. Let it cool, then strain out the solid, and store the syrup in a glass jar in the refrigerator up to two weeks.
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