Summer Dessert Selection

B o u v e r y  A f f o g a t o – @moodymixologist
2 scoops coffee ice cream
2 oz espresso
1 oz aged rum
0.5 oz coconut cream
1 oz BouveryCV®

Place two scoops of coffee ice cream in a coupe or dessert dish. In a separate glass, stir together espresso, rum, and coconut cream and then pour over ice cream
Top with BouveryCV®.

Ice Cream Chocolate Orange – @bouverycv
1 oz. Bouvery Chocolate Liqueur
0.75 oz. Grand Marnier
0.5 oz. Bourbon
2 Scoops ice cream (Vanilla or Chocolate recommended)

Place two scoops of ice cream in a dessert dish. In a separate glass, stir together BouveryCV, Grand Marnier and Bourbon and pour over ice cream.

S a n  P e d r o  A f f o g a t o – @keepitcrafted
1 oz San Pedro (Guatemala) Syrup (@cafegrumpy)
0.5 oz Amaro (@forthavespirits)
0.5 oz BouveryCV®
0.5 oz Meyer lemon juice
Three 2 tbsp scoops of Salt & Straw ice cream, preferably Sea Salt & Caramel Ribbons.⠀⠀⠀⠀⠀
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Chill coffee server
Stir the liquid ingredients without ice in a glass and pour into the chilled coffee server
Scoop ice cream, grab a spoon, and pour the San Pedro nectar

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Summer Cocktail Selection – Add crushed ice as preferred on a hot summer’s day

R a z z e d  I n  C h o c o l a t e – @sippingwithstella
2 oz vodka (@squareoneorganicspirits)
1.5 oz Chambord (@chambordchannel)
0.5 oz BouveryCV®

Shake ingredients with ice until cold & strain into a chilled cocktail glass
Garnish with a cocktail pick with four raspberries Chocolate shaving topper

B o u v e r y  M a r g a r i t a – @moodymixologist 
2 oz tequila reposado (@patron)
1 oz freshly squeezed orange juice (e.g. organic Valencia oranges)
0.5 oz BouveryCV®
0.5 oz ***Vanilla honey spiced syrup 
***Vanilla Honey Spiced Syrup
1 cup wildflower honey
1 cup water
1 tsp vanilla bean powder
1/2 tsp cinnamon
1/2 tsp cayenne (or more, to taste)
***Vanilla scented sea salt: add 1/8 tsp of vanilla bean powder to 1/4 cup of salt salt

Add all ingredients to a shaker with ice and shake until chilled
Strain into a chilled cocktail glass rimmed with ***vanilla-scented sea salt
Garnish with an orchid and slice of orange.

F r e n c h  V e l v e t – @moodymixologist
1 oz absinthe (@oregonspiritdistillers)
1 oz coffee liqueur (@moketoespresso)
1 oz espresso, cooled
0.5 oz BouveryCV®

Add all ingredients with ice to a shaker and shake until chilled. Strain into a chilled cocktail glass and garnish with a star anise

M y  C h o c o l a t e  C o v e r e d  A (u) n t – @thecocktail.blog
5 cl Orange Ant Gin
2 cl Sweet Vermouth (@geersvermouth)
1.5 cl BouveryCV®
1.5 cl Cold Brew Coffee (@noarcoldbrew)
A good splash of Inginius Tailored Classic Tonic Water (@tailoredtonic)

Shake all with plenty of ice
Fine strain into a chilled coupe over a large ice block
Garnish with a dehydrated lime wheel and organic coffee beans

F o r e s t  G a t e a u  M a r t i n i – @mix.mann
3.5 cl @Brockmansgin 
3.5 cl BouveryCV®
2.5 cl Crème de Fraise des Bois (Wild Strawberry liqueur)
3 fresh raspberries

Muddle raspberries in the base of a shaker, add the rest of ingredients and ice
Hard shake for 20 seconds and double strain into chilled glass
Garnish with grated chocolate (Lindt) and top with raspberry

R a s p b e r r y  T r u f f l e  M a r t i n i – @garnish_girl

1.5 oz. BouveryCV®
0.5 oz. Cognac
0.5 oz Chambord (@chambordchannel)

Stir with ice. Strain into a martini glass and garnish with raspberry truffles

C h o c o l a t e  L o v e r – @floating_cocktails 
5 cl Love Potion (@sterkstokers)
2 cl BouveryCV®
1.5 cl hibiscus syrup
2 dashes chocolate bitters @thebittertruthcompany

Add all ingredients to shaker, shake 12 – 15 seconds
Double strain over ice in rimmed cocktail glass
Garnish with pomegranate slice and mint leaves

B o u v  O p e r a t o r – @giuliococchi
1 oz BouveryCV®
1 oz Cherry Gin (@boutiqueygin) 
1 oz Cherry & Raspberry Super Juice (@innocent) 
1 oz Rosa (@giuliococchi) 
Dash of #Monin Orgeat

Combine all in a shaker with ice
Shake for 15-20 seconds and strain into a chilled glass
Garnish with Pink Chocolate Dipped Rim

Boozy Choc Mousse Coffee – @cocktailsmandurah 
Bottom layer:
2 shots of Nespresso Intenso Decaf (@nespresso)
15 ml Coffee (@death.gin)
15 ml BouveryCV®
5 ml Patron XO Café Incendo (@Patron)

Top Layer:
Boozy Chocolate Mousse Topping:
(Place ISi Whip in Freezer for 5mins to chill down so you can mix & use it immediately)
Add:
•100 ml BouveryCV®
•100 ml Whipping Cream
•1x Whipped Cream Charger

Shake in ISi Whip
Dispense some onto boozy coffee mix 
Garnish with (@esntlingredient) milk and dark chocolate (@callebautchocolate) 

M o r o c c a n  T e a r d r o p – @cocktailsmandurah 
20 ml BouveryCV®
15 ml Turkish Delight Liqueur (@thegrovedistillery)
10 ml Amaretto
80 ml cranberry lite juice
45 ml grapefruit juice
10 drops cinnamon bitters
10 drops spiced chocolate (@thebittertruthcompany)

Shake with ice 
Strain into coupe glass 
Dust liberally with premium Dutch dark cocoa
Top with baby dried rose petals

The Aztec – @cocktailsmandurah 
50 ml Mezcal Monte Alban
45 ml BouveryCV®
40 ml Barossa Shiraz
40 ml blackberry juice
7 drops cinnamon bitters

Shake with ice and sprinkle with hint of salted licorice powder 
Serve strained into a coupe or rocks glass

C h o c o l a t e  &  R o s e s – @mix.mann
30 ml @BouveryCV® Chocolate Liqueur
30 ml @laniquedrinks Rose Liqueur
15 ml @chartreuse.fr Yellow Chartreuse Liqueur
30 ml Hibiscus Tea Reduction (reduced by half)
3 dashes @bettersbitters Mt Fuji Bitters (White Peach, Chrysanthemum, Burdock, Yuzu)

Tea Reduction: Make a cup of hibiscus tea, brew for 5 mins then remove teabag, add to a saucepan and simmer till reduced by half, allow to cool

Add all ingredients to a shaker with ice, shake well for 30-40 seconds, remove the ice and shake again for 30 seconds, double strain into a chilled glass

Garnish with roses

S t r a n g e  L o v e – @moodymixologist
1.5 oz white rum
1 oz pineapple juice
0.5 oz BouveryCV®
0.5 oz Cointreau
0.5 oz lime juice

Shake all ingredients with ice and strain into a chilled coupe
Express and discard an orange peel
Garnish with an edible flower

T i t t i a – @mrcow77
20 ml Monkey47 Dry Gin (@monkey47_dry_gin) 
20 ml Maraschino
30 ml BouveryCV®
20 ml Créme de Cacao
20 ml lemon juice
20 ml egg white
violet garnish

C h o k  &  K o f f – @pineapples_and_buccaneers
3 drops Angostura bitters
0.5 oz Cointreau guignolet
1 oz BouveryCV®
1.5 oz Byrrh quinquina
1 shot espresso

Pour and dry stir on a nice large cube in an old fashioned
Add some drops of Angostura bitters with Byrrh, Cointreau guignolet and BouveryCV®
Add a shot of espresso

W a k e  M e  U p  B e f o r e  Y o u  C o c o – @meganleung1
1 oz Bouvery CV
0.75 oz @amarolucano1894
1 oz @santateresarum
2 oz Banana milk

Shake and strain into coupe

W h i s k e y,  C h o c o l a t e,  F e r n e t,  V a n i l l a  and  H u g e  To a s t e d
M a r s h m a l l o w – @cocktail_maven
1.5 oz Jameson (@jamesonwhiskey) 
1 oz BouveryCV®
.5 oz Fernet
.25 oz Vanilla Demerara syrup
Giant Marshmallow, toasted to perfection

Stir everything but the marshmallow over ice
Pour over warm marshmallow in coupe glass
Serve with a tiny silver spoon to dig into that melty-crispy marshmallow!

M o c h a  R e d e m p t i o n – @spirited_marilita
1.5 oz. BouveryCV®
1.5 oz. Arakú coffee liqueur
1.5 oz. Vanilla almond milk.

Shake all ingredients in a shaker with ice
Strain into a chilled glass 

P i a c e r e  d i  P i s t a c c h i o – @spirited_marilita
1.5 oz Ron Añejo Diplomático
1 oz Crema di Pustacchio
1 oz BouveryCV®
1 oz coconut water

Shake all ingredients in a shaker with ice and strain into a chilled coupe glass

B o u v e r y  H a r d s h a k e – @mix.mann
50 ml BouveryCV® 
25 ml Velvet Falernum
25 ml Homemade Coconut Sugar & Cinnamon Syrup (10:1 Coconut to Cinnamon)
5  ml Cherry Liqueur (@cherryheering1818) 
200 ml coconut milk
1 frozen banana
3 dashes Green Strawberry Mah Kwan (@BettersBitters)
Crushed Ice

Add all ingredients to a blender and blend until smooth
Serve with a non-plastic straw, and enjoy!

A m a r e t t o  J o y – @garnish_girl
1.5 oz BouveryCV® 
0.5 oz Amaretto 
1 oz coconut milk
1 dash Laphroaig 10-year scotch (@laphroaig)

Stir with ice and strain into small cocktail glass

B o o z y  D a r k  C h o c o l a t e  M i l k s h a k e – @moodymixologist
2 oz bourbon
1 oz BouveryCV®
1/2 cup dark chocolate gelato
1/2 cup chocolate milk

Add all ingredients plus about 1/2 cup crushed ice to a blender and blend on high until smooth
Pour into a tall glass, top with whipped cream, a black cherry, and an edible flower

Summer Heat – Rami Sabri
0.5oz Bouvery CV
0.25oz @anchoreyes
0.5oz Apricot @giffardusa
2oz Ilegal Mezcal

D a r k + H a n d s o m e – @moodymixologist
2 oz VSOP Cognac
1 oz espresso (cooled)
0.5 oz BouveryCV®
0.5 oz Amaro Nonino
2 dashes orange bitters
1 egg white

Add all ingredients to a shaker with ice and shake hard until chilled
Strain into a chilled cocktail glass
Serve with some homemade cookies (honey spice cookies with chocolate buttercream and bluet flowers)

S m o k y  C o c o a  N e g r o n i – @moodymixologist
1 oz mezcal
1 oz sweet vermouth
0.5 oz Campari
0.5 oz BouveryCV®
2 dashes orange bitters

Shaken gently and strained over a large clear cube
Garnished with an orange rose and dianthus

T i k i  J u l e p – @pineapples_and_buccaneers
Fresh mint muddled with few drops of Regan’s orange bitters
1.5 oz Pierre Ferrand 1840 infused with pineapple 
1 oz Plantation Original Dark
0.5 oz BouveryCV®
0.5 oz Ginger light syrup

R a s p b e r r y  A l m o n d  T r u f f l e – @moodymixologist
1.5 oz hibiscus & raspberry infused premium vodka
1 oz BouveryCV®
1 oz heavy cream
0.5 oz hazelnut milk
0.25 oz Orgeat

Add all ingredients to a shaker with ice and shake until chilled
Strain into a chilled cocktail glass rimmed with dark chocolate ganache and garnish with a pink carnation 

O r a n g e  C h o c o t i n i – @yung_dynomite 
1 oz Bouvery CV
1 oz cacao
1 oz GG Le Orange
0.5 oz fresh squeezed orange juice

Garnish with orange twist sliced thinly

T r a d i n g  C o m p a n y – Rami Sabri
6 dashes orange bitters
1 oz ginger syrup
1 oz ancho reyes
1oz BouveryCV®

Whip Shake
Top with Guinness and orange garnish

D r.  D r e – @agsbt7  
BS Luxardo Maraschino
0.5 oz Sweet Vermouth
0.5 oz Wray & Nephew
0.75 oz BouveryCV®
1 oz Widow Jane

K e n t u c k y  D e b b i e – (Bartender: Diego Sanchez @diexico)
6-8 Mint Leaves 
2 oz Chilled Mint Tea 
0.5 oz Simple Syrup
0.5 oz Green Chartreuse 
1.5 oz Bulleit Bourbon
1 oz Bouvery CV®

B 6 6  S h o t – @Bouverycv
1.5 oz of BouveryCV®
0.5 oz of Grand Marnier®

Combine with ice and shake well

B o u v e r y  S i g n a t u r e  c o c k t a i l – @Bouverycv
1.5 oz BouveryCV®
1.5 oz Premium Vodka, Barspoon of Giffard Banane du Brésil
0.25 oz Lustau Sherry

Combine all ingredients into a cocktail shaker with ice, shake well, strain, pour and savor. .

B o u v e r y  A l e x a n d e r
1 oz BouveryCV®,
1 oz Cognac
1 oz fresh cream

Shake well, strain, pour and indulge

G r a n d  D a m m e – @Bouverycv
1oz BouveryCV®
0.5oz Old Grandad Bourbon
0.5oz Grand Marnier

Shake well with ice, strain, pour and indulge

F o r g o t t e n  M o d e r a t i o n – @keepitcrafted
1 oz Old Tom Gin
1 oz Solbeso
0.5 oz BouveryCV®
0.5 oz Bella Carmona Coffee Agave Syrup
0.5 oz Nux Alpina Walnut Liqueur
0.5 oz Meyer Lemon Juice
2 Dashes Black Walnut Bitters Honest John Bitters Co
2 dashes Saline

Prepare a chilled rocks glass with a strawberry (cut halfway through from bottom to middle) set on the edge and a place large ice cube in the glass
Shake above ingredients vigorously over ice and double-strain into the glass
Twist a lemon peel and drop it beside the strawberry
Imbibe on this remarkable balance of chocolate and coffee with a beautiful nuttiness

T h e  C o s y  A f t e r n o o n – @keydcocktails
1 oz vanilla cognac
1 oz Grand Marnier
1.5 oz BouveryCV®
0.5 oz cream

Shake well with ice, strain and pour