Breakfast Cocktail

1 oz. Crown Royal Vanilla
1/2 oz. Maple Syrup
1/2 oz. Orange Juice
4 oz. Gruet Blanc de Noir Sparkling Wine

Add Crown Royal Vanilla, orange juice and maple syrup to a shaker filled with ice.
Shake. Strain into Champagne flute. Top with sparkling wine. Garnish with an orange wedge.

Vanhattan

2 oz. Crown Royal Vanilla
1 oz. Perucchi Gran Reserva Vermouth
3 Dashes of Brian’s D’Anjou Pear Bitters

Add all ingredients to a shaker filled with ice. Shake and strain into rocks glass filled with ice. Garnish with a cherry.

Espresso Old Fashioned

2 oz. Crown Royal Vanilla
3/4 oz. Espresso
1/2 oz. Simple Syrup
3 Dashes Orange Bitters

Add all ingredients to a shaker filled with ice. Shake and strain into rocks glass filled with ice. Garnish with a lemon peel.

Derailleur II

1 1/2 oz. Crown Royal Vanilla
1/2 oz. Perucchi Gran Reserva Vermouth
1/2 oz. Moulin de Gassac Pinot Noir
3 Dashes of Brian’s Blood Orange Bitters
Soda water
1 orange peel
1 cherry
1 raw sugar cube

In an empty rocks glass, soak sugar cube with bitters. Muddle sugar cube. Add Crown Royal Vanilla, vermouth and wine to rocks glass. Fill with ice. Splash soda water. Stir mixture. Garnish with orange peel and cherry.