Thursday, February 21, 2019

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...
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.

Call Me Cristoforo

From our May 2018 issue. Call Me Cristoforo 2 oz. Tío Pepe Fino Sherry¾ oz. Gonzalez Byass Pedro Ximénez Sherry1 oz. tomato-strawberry shrub½ oz Yellow Chartreuse1 oz. Cedrata Tassoni Garnish with dry yellow tomatoes, corn shoots, and essence of rosemary.

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...

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.

Manzana de Jerez

From our May 2018 issue. Recipe by John Aquino, Coast Bar and Grill.  Manzana de Jerez 1½ oz. Tío Pepe Fino Sherry½ oz. Tío Pepe Cream Sherry1 large barspoon Tippleman's Falernum Syrup3 dashes Barkeep Apple Bitters3 oz. honeycrisp apple cider blendJuice of ¼ Meyer lemon Mix all liquid ingredients in...

Gentleman Dilliver

From our Jan/Feb 2018 issue. Recipe by Jarmel Doss. Gentleman Dilliver 1 ½ oz. Gentlemen’s Jack½ oz. The Peat Monster Malt Scotch Whiskey½ oz. Smith & Cross Rum½ oz. petit shrub½ oz. Tempus Fugit Crème de Cacao½ oz. Pineapple Demerara2 drops saline Stir all ingredients in a mixing glass. Add...

Midas’ Tears

From our Jan/Feb 2018 issue. Midas' Tears 1 ½ oz. Writers’ Tears Irish Whiskey1 oz. Disaronno3 dashes Bittercube Jamaican #2Edible gold Add all ingredients into a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe.

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.