1/2 sweet vermouth 1/2 dry vermouth club soda twist of lemon peel STIR WELL WITH ICE AND STRAIN INTO LARGE COCKTAIL GLASS. FILL WITH CLUB SODA AND SERVE WITH TWIST OF LEMON PEEL Post Views: 40
Category: Cocktails
Number 12
Mixologist Tim Lacey of Custom House – Chicago, IL Yield: 1 Serving 1 ounce Martin Miller’s gin 1 1/2 ounces Alvear Amontillado sherry 1/2 ounce triple sec Simple syrup Club soda 1 slice orange In a double old-fashioned glass, combine Read More …
Winter Solstice
Mixologist Justin Beam of Craft – Dallas, TX Yield: 1 Serving 1 1/2 ounces verjus 5 dashes orange bitters 3/4 ounce simple syrup 1/2 ounce fresh squeezed lemon juice 2 ounces Gosling’s Black Seal Rum 3 green grapes In a Read More …
Valhalla
Mixologist Jonny Raglin of Absinthe – San Francisco, CA Yield: 1 Serving Blood Orange Infused Tequila: 1 liter 100% agave tequila 1/2 pound blood orange peels To Assemble and Serve: 1 1/2 ounces Blood Orange Infused Tequila 3/4 ounce fresh Read More …
Sweet Spiced Cider
2 quarts and 1 cup sweet apple cider 1/2 cup firmly packed brown sugar 1/3 cup fresh lemon juice 3 cinnamon sticks (3 inches long) 1 teaspoon whole cloves 1 teaspoon whole allspice berries (about 16) additional cinnamon sticks for Read More …
Elderflower Cordial
15 large heads or umbels of elderflower 900g caster sugar 1 lemon 40g tartaric acid 500ml water In a scrupulously clean pot, bring the water to a rapid boil. Slice the lemon thinly, and place in a large bowl (Pyrex Read More …
Godiva Hot Chocolate
Sangrita
2 cups freshly-squeezed orange juice 3 tablespoons grenadine 1/4 teaspoon chili powder, to taste 1 cup tomato juice (optional) 3 teaspoons salt* Mix all ingredients and serve over ice. * If you omit the tomato juice, use 2 teaspoons of Read More …
Wallflower
1-1/2 OZ CREME DE CACAO, 1 OZ WHITE RUM, 1 OZ ORANGE JUICE, 1 OZ CREAM, 1 TEASPOON GRENADINE, 1 TEASPOON CASTOR SUGAR, 1/2 TEASPOON GRATED CHOCOLATE SHAKE WELL WITH ICE and STRAIN INTO GOBLET SPRINKLE WITH GRATED CHOCOLATE Post Read More …
Coming Up Roses
Bar Chef Junior Merino of The Liquid Chef – New York, NY Yield: 1 Drink 1/2 lime, cut in wedges splash of rose water 1/2 ounce rose syrup 3 rose petals, cleaned 2 ounces Bacardi Razz 2 ounces Brut Champagne Read More …
Rising Star
Bar Chef Junior Merino of The Liquid Chef – New York, NY Yield: 1 Drink 1 ounce Inniskillin Oak Aged Vidal Ice Wine 1 ounce lychee juice 3 ounces Brut Champagne star fruit Pour the Inniskillin, lychee juice and Champagne Read More …
Pita Partida
Bar Chef Junior Merino of The Liquid Chef – New York, NY Yield: 1 Drink 2 chunks pineapple 2 wheels English cucumber 1/2 ounce Partida Agave Nectar 1/4 lemon, 2 wedges 2 ounces Partida Blanco Tequila 1/2 ounce Sprite 1 Read More …
An Old-Fashioned Mead
A traditional mead recipe from Russia 18 liters water 8 kg. honey 1 package champagne yeast 1/2 cup ale or beer crust of one roll 1 teaspoon hops 4 gr. cardamom 1 1/2 gr. cloves Mix water & honey; boil Read More …
Citrus Sangria
This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy and sweet, this drink tastes just like summer. Makes 6 glasses 3 1/4 cups (26 fl. oz) dry red wine 1/2 cup (4 fl. oz) Cointreau Read More …
Blue Maestro Margarita
Yield: 1 drink Mezcal anejo reserva, 3/4 oz. Citrus-flavored mezcal, 3/4 oz. Orange-flavored liqueur, 1/2 oz. Blue Curacao, 3/4 oz. Concentrated sweetened lime juice, 1/4 oz. Sweet and sour mix, 1 1/2 oz. Ice cubes, as needed Fresh lime wedge, Read More …
Churchill Downs Mint Julep
Chef Gil Logan Levy Restaurants at Churchill Downs Yield: 1 cocktail Crushed ice as needed Bourbon 2 oz. Mint syrup (recipe follows) 1 Tbsp. Mint sprigs for garnish For each cocktail, fill a julep cup with crushed ice. Add bourbon Read More …
Raspberry Slush
2 small boxes raspberry gelatin 1 (12 ounce) can frozen lemonade 1 (12 ounce) can orange juice 2 cups cranberry-raspberry juice 2 cups vodka Make gelatin according to package directions. Add frozen juices and cranberry-raspberry juice. Stir well. Add vodka. Read More …
Ruby Red Sangria
1 Valencia orange, unpeeled, cut into 1/2-inch dice 1 Granny Smith apple, cored and cut into 1/2-inch dice 1 lemon, unpeeled, cut into 1/2-inch dice 1/2 cup granulated sugar 3 bottles (750 ml each) California Burgundy wine, preferably Taylor Hearty Read More …
Cherry Bounce
1 quart red sour cherries 2 cups sugar 1 fifth vodka, or other alcohol Wash and trim fruit. Put the fruit into clean jar, break the skins. Add sugar by pouring directly over the fruit. Pour the spirits into the Read More …
White Sangria With Peaches And Grand Marnier
Plenty of ice cubes 1 (750 ml) bottle crisp white wine such as pinot gris 1 cup tropical fruit juice such as mango, papaya or guava 2 ripe peaches, pitted and cut into 8 wedges each 1/2 cup Grand Marnier Read More …