Sweet Liberty
Ingredients:
40ml Liberty Tree Barrel Aged Gin
20ml Dolin Rouge Vermouth
10ml Luxardo Maraschino Liqueur
Charred Orange Bitters
Directions:
Combine/Stir/Strain into martini glass. Garnish with a lemon twist.
Liberty Tree Boston
Ingredients:
50ml Liberty Tree Boston Rum
25ml Sweet Vermouth
2 dashes Orange Bitters
Orange Twist
Maraschino Cherry
Directions:
Place ice in a cocktail shaker. Add the rum, vermouth and bitters. Stir. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries.
Hot Buttered Liberty Tree Rum
Ingredients:
2 cups water
1/2 stick (1/4 cup) unsalted butter
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup Liberty Tree Boston Rum
Directions:
Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot.
Huntington Ave Sidecar
Ingredients:
50ml Liberty Tree Boston Rum
25ml Cointreau
20ml lemon juice
Directions:
Combine ingredients in an ice filled cocktail shaker, shake well and strain into a chilled cocktail glass that has had its outside rim rubbed with lemon juice and dipped in sugar.
Hemingway Rum and Tonic
Ingredients:
50ml Liberty Tree Boston Rum
2-3 Dashes Orange Bitters
Squeeze of lime juice
Tonic water, to top
Lime wedge, for garnish
Directions:
Fill a highball glass with ice and add rum, lime juice and bitters. Top with tonic water. Garnish with a wedge of lime.
Liberty Tree Old Fashioned
Ingredients:
50ml Liberty Tree Boston Rum
20ml Simple Syrup
2 dashes Angostura Orange Bitters
Orange zest, and a cherry, but only if you have the good stuff
Directions:
Combine ingredients, stir over ice and strain into a chilled glass or over fresh ice. Garnish with orange zest or cherry.
French Onion Soup
Ingredients
4 lbs. Vidalia/Sweet Onions
1 Stick of Butter
1 Cup of Liberty Tree Apple Brandy
1/2 Cup of White Wine
2-3 Cups of Beef Broth
Sourdough Bread
Mix of Parmesan, Gruyere, Provolone and Gruyere Cheese
EVOO, S&P
Oven safe bowls
Directions
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Prep ingredients. Julienne Onions, dice bread, measure out remaining ingredients.
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In a medium sauce pan sweat onions using salt and stick of butter until you have a jam like consistency.
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Bring heat up to create a bit of fond on the pan with onions and then deglaze with a cup of Liberty Tree Apple Brandy and burn off alcohol.
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After do the same with 1/2 cup of white wine.
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Add 2-3 cups of beef broth to desired consistency, add salt and pepper.
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Meanwhile brown diced bread with EVOO in oven until browned.
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Using oven safe bowls ladle soup, add bread and top with cheeses.
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Broil until browned on top and voila, bon appetit!