Thursday, February 21, 2019

Prendi Il 22

From Our July 2018 issue. Recipe by Jon McDaniel. Prendi Il 22 1 ½ oz. Rosa 22 Aperitivo Rose¾ oz. Cynar½ oz. lemon juice¼ oz. amarena cherry syrup (from the jar or can of cherries)2 dashes Fee Brothers Rhubarb Bitters Build into a large wine glass, fill with ice and...

Clover Club

From our October 2018 issue.   Clover Club 2 oz. Seersucker Lemonade Gin½ oz. fresh lemon juice½ oz. simply syrup5 raspberries1 egg white Combine and dry shake. Add ice, shake again, and strain straight up.

North 3rd Jack and Ginger

From our May 2018 issue. Recipe by Sean Anderson, North Third.  North 3rd Jack and Ginger 1 ½ oz. Jack Daniel’s Old No. 73 ½ oz. housemade ginger beer¼ lime wedge3 dashes Angostura bitters Build in glass starting with ginger beer. Add ice. Float Jack Daniel’s, then squeeze lime and...
RumChata Salted Caramel Martini 2 parts RumChata1 part caramel vodkaSea Salt/Table Salt (Do Not Use Margarita Salt) Rim martini glass with salt (use water, NOT lime juice). Shake ingredients with ice and strain into martini glass. Optional: Drizzle a teaspoon of caramel sauce into bottom of glass.

RumChata Cappuccino Martini

RumChata Cappuccino Martini 2 parts RumChata1 part espresso1/2 part vodka1/2 part coffee LiqueurOr substitute 1.5 parts espresso vodka for vodka and espresso Shake vigorously with ice and strain into Martini glass. Garnish with espresso beans.

Angry Mule

From our May 2018 issue. Recipe by Phil Casaceli, Daddy-O.  Angry Mule 2 oz. Tito’s Handmade Vodka½ oz. fresh lime juice½ oz. roasted jalapeno simple syrup½ oz. Pickett’s #1 Medium Spicy Ginger Syrup Shake and strain over fresh ice. Top with seltzer water.

The Dangerous Summer

From our May 2018 issue.   The Dangerous Summer 64 oz. Kelvin Slush Citrus Mix50 oz. white rum17 oz. Lazzaroni Maraschino liqueur17 oz. grapefruit juice8.5 oz lime juice2 gallons water Serve in a skinny Collins glass and garnish with a mint sprig.

Frozen Sgroppino 

From our May 2018 issue.   Frozen Sgroppino 64 oz. Kelvin Slush Citrus Mix34 oz. vodka50 oz. Prosecco2 gallons water Pour all ingredients in a large container. Mix well and fill in a slush machine. Serve in a pilsner glass and garnish with a charred rosemary.
From our May 2018 issue. Recipe by Phil Casaceli, Daddy-O.  Tito's Lemon Thyme Lemonade 2 oz. Tito’s Handmade Vodka1 oz. fresh lemon juice2 dashes Regan’s orange bitters¾ oz. lemon thyme simple syrup

Cherry Pomb

From our June 2018 issue.   Cherry Pomb 1 oz. lime juice½ oz. cherry syrup½ oz. agave2 rosemary sprigsHealth-Ade Pomegranate Kombucha Muddle the lime juice, cherry syrup, and agave with one rosemary sprig. Shake then pour in a highball glass over rocks. Fill the rest of the glass with Health-Ade Pomegranate...