Augustum Liqueur

A Libation for Toasting Life's Moments

Cocktails

Golden Hour Sour

“This Golden Hour Sour is a riff on a classic whiskey sour. I used a split base of Augustum and bourbon, and kept the rest of the cocktail simple to allow Augustum to tell the story. The apple, cinnamon, and cherry flavors are well balanced with a toasty bourbon backbone and the acidity of citrus. Finally, I’ve gone traditional with this sour and used an egg white for that ultra-smooth texture. If egg white in drinks isn’t your thing, you can omit it and still have a great cocktail. However, the final cocktail won’t be nearly as silky (or gorgeous!)” — Amy Traynor, Moody Mixologist

Ingredients:

  • 1 oz. Augustum liqueur
  • 1 oz. bourbon
  • 3/4 oz. freshly squeezed lemon juice
  • 1/2 oz. simple syrup
  • 1 egg white

Instructions:

  1. Add all ingredients to a cocktail shaker without ice and shake hard for at least 30 seconds to build the foam.
  2. Add ice and shake until chilled, about 12 seconds.
  3. Strain into a coupe or cocktail glass and garnish with freshly grated nutmeg and a Luxardo cherry.

Read more about this recipe here.

Orchard Mai Tai

“Knowing that Augustum was born in a rum distillery, I wanted to see how its fruit and spice notes would work with an aged Jamaican rum. My Orchard Mai Tai pairs Augustum with cherry, lime, and almond, emphasizing the liqueur’s orchard fruit flavors in a season-less cocktail. Although Augustum is flavored with apple and cinnamon, don’t mistake it for a one-note, fall-themed liqueur. The flavors are subtle and well blended with a hint of cherry, making it easy to enjoy in both warm and cool weather cocktails.” — Amy Traynor, Moody Mixologist

Ingredients:

  • 1 1/4 oz. aged rum (such as Appleton Estate)
  • 1 oz. Augustum liqueur
  • 1 oz. freshly squeezed lime juice
  • 1/4 oz. orgeat
  • 1/4 oz Cherry Heering (or other cherry liqueur)

Instructions:

  1. Add all ingredients to a cocktail shaker with a couple of pieces of ice.
  2. Shake until the ice dissolves, then open pour into a double rocks glass filled with crushed ice.
  3. Stir, top with more crushed ice, then garnish with a sprig of mint

Read more about this recipe here.

Recipes & photography by Amy Traynor of Moody Mixologist

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