JCB Spirit Recipes
FRENCH 69
*when you double. I’d go down to 1.5oz of gin. At 2 oz, it’s a bit strong to me. 5oz of bubbles – glass ½ full.
– 1 raw sugar cube
– ¼oz fresh lemon juice
– 1oz JCB Gin
– JCB Nº 69 Brut Rose
– Luxardo Cherries to garnish
Using your favorite champagne flute, drop the
sugar cube into the bottom of the glass. Add lemon
juice and JCB Gin, gently stir. Top glass with JCB Nº
69 Brut Rosé. Garnish with 2 Luxardo Cherries
TRUFFLE ROYAL
From Heather Thompson, the lead bartender from The Cruise Room in Denver.
1.5 oz Truffle Vodka
1oz Dolin Blanc
.5oz sauternes
Stir on ice, strain into a chilled coupe
Top with a splash of extra dry or sec sparkling wine
Garnish with thyme and a lemon twist
JCB COOLER
Compliments of Jon Arroyo, Managing Partner of the Farmers Group in Washington DC.
2 balls of cantaloupe
*depending how “ripe” aka flavorful your cantaloupe is, I’d maybe add 2 balls to the muddle. It is very flavorful, 1 is good
2 slices of cucumber
5-6 mint sprigs
¾ oz lemon juice
½ oz ginger juice
*I used 1 Tablespoon roughly chopped ginger – it was good
1 oz simple syrup
2 oz JCB vodka
Splash or club soda
Buy JCB Spirits:
In a mixing tin, add cantaloupe, cucumber, lemon juice, ginger and simple syrup. Muddle ingredients; add vodka and ice. Shake vigorously and fine strain into a Collins glass filled with ice. Top with soda water and stir. Garnish with melon, cucumber and fresh mint.
*overfill the glass with ice, so a little is popping out the top. Then pour the mixture from the shaker, so it is 7/8 full with a cocktail, and top the last 1/8 with soda/sparkling water