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Happy Hour: November

Although we are almost at the end of December, I highly recommend you wannabe mixologists make a cocktail entitled November. Created by Scott Baird, a dear friend, owner of 15 Romolo, and one of San Francisco's foremost bartenders, this concoction won the Nirvino Navan cocktail competition at Swig.

If you've never tried Navan, a natural vanilla liqueur, get your hands on a bottle stat! It's a great mixing liquor that can be used in both sweet and savory applications. This well-balanced, delicious cocktail balances out the Navan with a smoky scotch, while apple juice adds freshness.

To look at the recipe and check out a fabulous exclusive video of the bearded Baird making the cocktail,


Nirvino Presents: The November from Nirvino on Vimeo.





  1. 3⁄4 oz. Navan Natural Vanilla Liqueur
  2. 1⁄2 oz. Benedictine
  3. 1 1⁄4 oz. cognac
  4. 1⁄2 oz. fresh lemon juice
  5. 1 oz. unsweetened apple juice
  6. 1/8 oz. Scotch (recommended: Laphroaig)
  7. Dash of Fee Bitters
  8. Dash of cinnamon tincture
  9. 1 1⁄2 oz. dry apple cider
  10. Lemon Twist


  1. Combine Navan, Benedictine, cognac, lemon juice, apple juice, scotch, bitters, tincture, and ice in a cocktail shaker.
  2. Shake for 10 seconds and strain into a Collins glass.
  3. Add apple cider and fill to the top with ice.
  4. Finish it off with a twist of lemon.

Makes 1 drink.


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