Black Gauntlet 2.0 oz Gaz Regan’s Salted Espresso Martini Syrup 1.5 oz Blue Nectar Tequila 1.0 oz Lemon peel Combine tequila and syrup in a mixing glass filled with ice. Stir for 20 seconds and strain into chilled coupette. Add the oils from the peel to the top of the drink and discard. (Recipe by Gaz Regan, Cocktails in the Country)

Black Gauntlet

2.0 oz Gaz Regan’s Salted Espresso Martini Syrup
1.5 oz Blue Nectar Tequila
1.0 oz Lemon peel
Combine tequila and syrup in a mixing glass filled with ice. Stir for 20 seconds and strain into chilled coupette. Add the oils from the peel to the top of the drink and discard.
(Recipe by Gaz Regan, Cocktails in the Country)

Micspresso 0.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup 1.5 oz Whiskey 0.5 oz (15 ml) Marie Brizard Apry 1 dash Regan’s Orange Bitters No. 6 1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters 1 orange twist, as garnish Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish. (Recipe by Pete Volkmar, Gourmet Galley Catering, North Stonington, CT)

Micspresso

0.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup
1.5 oz Whiskey
0.5 oz (15 ml) Marie Brizard Apry
1 dash Regan’s Orange Bitters No. 6
1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters
1 orange twist, as garnish
Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish.
(Recipe by Pete Volkmar, Gourmet Galley Catering, North Stonington, CT)

Murrican Milkshake 0.5 oz Gaz Regan’s Salted Espresso Martini Syrup .5 oz Bourbon 3 scoops vanilla bean ice cream 4 cherries 2 - 4 oz milk for desired consistency (Recipe by Jason Plummer, @barrelageddad)

Murrican Milkshake

0.5 oz Gaz Regan’s Salted Espresso Martini Syrup
.5 oz Bourbon
3 scoops vanilla bean ice cream
4 cherries
2 - 4 oz milk for desired consistency
(Recipe by Jason Plummer, @barrelageddad)

 
Bubbly Rum & Coffee 1.0 oz Dark rum 1.0 oz Gaz Regan’s Salted Espresso Martini Syrup Top with soda water (Recipe by @gardencocktails)

Bubbly Rum & Coffee

1.0 oz Dark rum
1.0 oz Gaz Regan’s Salted Espresso Martini Syrup
Top with soda water
(Recipe by @gardencocktails)

Blowin' Smoke 0.5 oz Gaz Regan's Salted Espresso Martini Syrup 1.5 oz Chase English Oak Smoked Vodka 0.5 oz Honey syrup 1 egg white Grated nutmeg, as garnish Dry-shake, then add ice and shake again. Strain into a chilled coupe. Add the garnish. (Recipe by Amanda Scifo, Middle Branch, New York, NY for Gaz Regan's Cocktails in the Country)

Blowin' Smoke

0.5 oz Gaz Regan's Salted Espresso Martini Syrup
1.5 oz Chase English Oak Smoked Vodka
0.5 oz Honey syrup
1 egg white
Grated nutmeg, as garnish
Dry-shake, then add ice and shake again. Strain into a chilled coupe. Add the garnish.
(Recipe by Amanda Scifo, Middle Branch, New York, NY for Gaz Regan's Cocktails in the Country)

Ron's Coffee Cup 0.33 oz Gaz Regan's Salted Espresso Martini Syrup, as float 2.0 oz Rum 0.5 oz Sherry 0.5 oz Dry Curaçao 2.0 dashes Molasses Bitters 0.33 oz Heavy cream, as float Grated cinnamon, as garnish Stir over ice, and strain into a chilled cocktail glass. Whip espresso syrup and cream, and float over cocktail. Add the garnish. (Recipe by Jessica Torres, 320 Main, Seal Beach, CA, for Gaz Regan's Cocktails in the Country

Ron's Coffee Cup

0.33 oz Gaz Regan's Salted Espresso Martini Syrup, as float
2.0 oz Rum
0.5 oz Sherry
0.5 oz Dry Curaçao
2.0 dashes Molasses Bitters
0.33 oz Heavy cream, as float
Grated cinnamon, as garnish
Stir over ice, and strain into a chilled cocktail glass. Whip espresso syrup and cream, and float over cocktail. Add the garnish.
(Recipe by Jessica Torres, 320 Main, Seal Beach, CA, for Gaz Regan's Cocktails in the Country