Tuesday, March 26, 2019

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.

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.

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...

Malibu Lime Mojito

Malibu Lime Mojito Malibu 2 oz Malibu Lime3/4 oz Fresh Lime Juice1/2 oz Sugar3 oz Soda Water Lightly muddle mint leaves with sugar in a highball glass. Garnish with a mint sprig.

Jack Rye and Ginger

From our May 2018 issue. Jack Rye and Ginger ½ oz. PAMA Pomegranate Liqueur1 ¼ oz. Jack Daniel’s Tennessee Straight Rye Whiskey3 oz. ginger ale1 sprig slapped mint leaves Add PAMA liqueur and mint to an 8-10 oz. highball or rocks glass. Fill with ice. Pour in Jack and top...

Father Junipero

Father Junipero 1 oz. Casa Dragones Blanco1 oz. mezcal½ oz. rosemary simple syrup½ oz. lime juice4 pieces green bell pepper3 leaves fresh basil leaves Muddle all ingredients, shake with ice, and double strain into coupe glass. Garnish with a lime wheel and rosemary sprig.