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Recipe by Marlowe Johnson
Build all ingredients in a mixing tin with ice and stir until well chilled. Strain into a chilled coupe or a rock's glass on the rocks (dealer's choice!) and garnish with a grapefruit twist.
Grapefruit twist
Coupe or Old Fashioned Glass
I have a longstanding obsession with very pale Martini-style drinks that are deceptively floral and fruit forward. I also love to showcase the versatility of r(h)um beyond its usual connotations. The Chatoyance is a love letter to the incredible fruit and flower esters of St. James -- complimented by the dry sweetness of a quince brandy, and the balminess of elderflower. Wine lends a silky body and a bright aroma, while the orang citrate brings a pop of acid. The name is derived from the term "chatoyance" -- the cat's eye effect seen in gem stones when the light catches them just right -- an effect I observed with this drink.
Recipe by Tyler Kooy
2 bags or 1/2 cup of loose leaf chamomile into 400ml of Saint James imperial blanc for 7-8 hours. Strain tea leaves out and pour 1.5 ounces into a tin shaker, then add 3/4 ounce of St-Germain Elderflower Liqueur into the shaker tin, Also in the tin squeeze a 1/2 ounce of lime juice, lastly add A 1/4 ounce Of honey syrup 2:1 and add ice into the shaker.
Chamomile Flowers floating
Shell Glass
The inspiration for this cocktail came while I was working on the menu for my brand new bar which I haven’t been able to open the doors to because of the virus. I remember being told about the saint of hopeless causes when I was younger by my grandmother. When all things felt hopeless my grandma said I could call on Saint Jude Also known as Thaddeus for hope. Now I’m not religious however I read a little bit about that saint and Part of the prayer for Thaddeus says “ bring hope, comfort, and help where they are needed most. Come to my assistance in this great need that I may receive the consolation” This virus has caused such challenge for the industry all over the world even here in Vietnam Industry workers are being affected all the same. I wanted to make something that gave someone a sense of peace and calminf when they sipped it. Chamomile has always been something to do that for me. So I went behind the bar and started to being all of the things I love most together chamomile and honey which I drink so often as a light night tea. Saint James Imperial Blanc Rum to bring some fruity and crispness to the cocktail and of course some lime juice for that citrus balance and St-germain elderflower to compliment the floral notes on the chamomile and orange bitters to round the cocktail as a whole.
Recipe by Meaghan Leonard
Combine all ingredients in a shaker tin with ice. Shake vigorously and strain into chilled coupe or martini glass. Garnish with expressed lemon peel.
Lemon peel
coupe
Being couch ridden during quarantine has left me missing one of my favorite cocktails, a corpse reviver no.2! After another careful examination of what's left in the house, this play on a bright (and potent) classic came to be. With a floral twist from elderflower liqueur and a fun addition of Czech liqueur Becherovka to add some pep to your palate, be prepared to feel this Scapegrace dry gin cocktail down in your bones. Cheers from a safe distance!
Recipe by Ariana Dimou
add all ingredients to a mixing glass. stir for 30seconds. Strain over fresh ice in a double old fashioned glass
orange zest and brandied cherry
double old fashioned
This is a fun sipper for folks that enjoy rum and rye whiskey, like me.
Flavor profiles are vanilla + spices + orange + dried fruit + maple
Recipe by Joey DeChello
Dill Simple made 1:1 ratio and steeping a bushel of dill for 30 minutes
Fresh Juices
Habanero Tincture (Scrappy’s Firewater)
Build in Tin / Add Ice / Shake / Strain Over Ice into Tall Glass
Garnish with Cucumber Peel & Shreds of Purple Carrots
Cucumber Peel & Shreds of Purple Carrots
16oz Etched Tall Glass (Readle)
This was on cocktail I challenged myself to create something unique not based of a classic. My friends at Bad Hunter in Chicago had a spicy carrot cocktail and that gave me the inspiration. I know I wanted to use Tequila, Carrots, and Habanero. One of my favorite resources is The Food Bible. I saw carrot pairs well with cucumber and dill. With the addition of yellow chartreuse, it creates a beautiful vegetal, fresh, garden style cocktail like no other.
Recipe by Alexandre Pacheco
In a cocktail shaker, muddle the watermelon to obtain the juice.
Add all the ingredients Except the kombucha.
Shake and double strain in a Collins glass with ice.
Fill it with the guava kombucha.
Watermelon piece
Collins
In Miami it’s very hot, very tropical. Something light and refreshing to keep me home during these times.
I can be in south beach, without leaving the house.
Recipe by Phil Collins
Add all ingredients into tin with ice. Shake for 6-8 seconds. Double strain in coupe glass. Garnish with any household flower (Sheryl for the opulence).
Lavender Flower from home
Coupe
I think at this point we can all collectively agree that we are ready for summer, ready for the beach, ready to eat colddeliciousamazing popsicles again. I wanted to entrap the spirit of summer and eating Homemade Blueberry Vanilla Popsicles in the backyard surrounded by your friends and family.
Recipe by Trinh Quan Huy-Philip
Muddle a slice of fresh ginger in a mixing glass.
Then add the rest of ingredients and fill up with ice.
Gently stir and fine strain into a pre-chilled coupe.
Garnish with a lemon zest and Luxardo cherry.
Lemon zest & Luxardo cherry
Coupe
Living at home during the lockdown situation gave you more time to think as well as more space to live. But at the end of the day, it's reflected a very slow lifestyle itself.
In modern use, term "Bohemian" is applied to people who live unconventional, usually artistic...nowadays bartenders' live. The original "Bohemians" were travellers or refugees from central Europe, hence in the US, we're the "gypsy" bartenders.
And if you might think it's time to face reality with a dust of life (COVID-19), then a twist of the Dirty Martini, the Bohemia would be a great choice. Cheers!
Recipe by Tanner Pierce
Tea is brewed at 185 degrees F. 2 mins.
Whatever is around the house. Lemon wedge in recommended.
Rocks glass with ice.
I’m a bartender who’s laid off. I’m making drinks I’d drink as “cocktails.” My father-in-law called it “flavorful and tasty.”
Recipe by Santiago Cobar
* Add all ingredients into a mixing glass with ice and stir until well-chilled.
* Strain into a rock glass filled with large ice cube.
* Express and discard orange peel.
No garnish
rock glass
Whenever a guest asks me for a dealer's choice with the criteria of a twist on the old fashioned, I create something very similar to this cocktail recipe and have always received positive feedback.
Recipe by Koky López
Pour all ingredients (But wine) in pre-chilled cocktail tin and add eggwhite. Hard dry shake
Add ice;
Shake again.
Fine strain into rocks glass and using a barspoon, slowly add the wine Floater.
Delicious!
Orange peel
Rocks Glass
Its a take on a new york sour but making it tropical, like myself! The mango and lime really help balance the fruitiness of this funky, amazing rum.
Recipe by Kathryn Wenderfer
Slice the orange
Make or purchase simple
A blueberry and orange slice
Rocks glass
A quarantine cocktail by request of my guests to show them how to my old fashioned at home. Since not everyone has every ingredient like dirty cherries I tried to make it more reasonable for what people stuck at home would have available to them. Enjoy!
Recipe by James Slater
Add 4 chunks of orange in the shaker glass muddled, add the rest of the ingredients, add ice shake well strain into a glass and garnish it.
Bamboo leaf, coloring flowers.
Clarte Tumblers
To be successful, you have to use each day as an opportunity to improve, to be better, to get a little bit closer to your goals. It might sound like a lot of work—and with a busy schedule, next to impossible. But the best part is, the more you accomplish, the more you’ll want to do, the higher you’ll want to reach. So as long as you have the hunger for success, you will always have the power within you to achieve it
Recipe by Koky López
Add all ingredients to tin; add ice, hard shake for 30 repetitions; pour into tiki clear glass, garnish with plastic toys
Toys
Tiki rocks glass
I love Marie Brizzard’s products; their liqueurs can be used as stand alone flavors, and the taste is very natural. I made a blue-tropical cocktail that can be enjoyed in any weather and will transport you to a warm, sunny paradise!
Recipe by Rob McShea
the only prep required is infusing the sherry with fig. I used the sous vide method:
Add one bottle of amontillado, to a seal-able plastic bag. Also add 8 figs cut into quarters into the bag, remove all air from the bag.
Place in a hot water bath with an immersion circulator; cook for 1.5hours @ 135 degrees.
When it has done cooking, remove the bag from the water, and fine strain the mixture until only fortified wine is left.
two orange peel "leaves"
cocktail coupe
I really enjoy drinking Amontillado sherry, specifically in Manhattan variations with a solid rye whiskey.
I have also layered flavors that compliment the Amontillado sherry, including apricot and fig, and have added a layer of smokiness for an extra dimension
Recipe by Kevin Hoagland
Add all ingredients to the shaker except the ginger beer
Shake a double strain over a large cube in a coupe glass, crown with ginger beer and garnish with cilantro leaf
Cilantro
Coupe
I miss the outside it is spring time and we are cooped up missing out on this beautiful weather and beautiful season because of a deadly disease, I want to bring spring to you since you can’t go to it, I used fresh herbs, bubbles and a dry gin with an amazing arsenal of beautiful bright spring garden botanical I thought it was time to get fresh and fizzical! Enjoy!
Recipe by Judy Roberts
Mulled spice tea:
1quart water to boiling.
3 teaspoons mulling spice
Reduce mixture to a simmer for 15 min covered.
Turn off heat.
Add one quart size orange/black pekoe to mixture.
Slow to steep covered for 5 min
To mix drink :
In a mixing tin. Add ice
1tsp honey syrup
Two dashes orange bitters
3oz mulled tea cold or room temp
2oz JP Wiser apple whisky
Shake and server over ice
Cinnamon sugar rim.
Collins glass
I have a friend who doesn’t really like whisky. But I love old fashions and whisky on the rocks. Trying to find a way for her to enjoy the wonderfulness of whisky.
Inspired by southern sweet tea and southern belles.
Recipe by Jake Novotny
Add all ingredients to a shaker tin
Add crushed ice
Whip Shake and party pour into Hurricane glass
Top more crushed ice
Pineapple fronds and dehydrated pineapple
Hurricane
At Jungle we take the disco tiki vibe seriously. I know that sounds like an oxymoron but it means we want our drinks to be fun and lighthearted but with extreme amounts of thought and prep on the back end. The Pollywog is a perfect example. Taking the often "trashy" ingredient, Midori and matching it with grassy agricole and bright piney Douglas Fir eau de vie makes for a magical combination thats just damn tasty up front but keeps you intrigued as to "what is that flavor?"
Recipe by Trin Quan Huy-Philip
Add all the ingredients into a mixing glass with ice and shake well.
Fine strain into a pre-chilled coupe.
Garnish with a lime zest.
Lime zest
Coupe
Inspired by the quarantine situation, so "Stay Home and Stay Healthy" is the priority choice. In general, Vitamin Q is another name for the coenzyme Q, also known as ubiquinone. It is an organic molecule similar in structure to vitamin K and vitamin E. Vitamin Q belongs to category of fat-soluble vitamins and may be stored in the body until it is needed. Because we all stay home at the moment so it might help out for all of us...
Vitamin Q or coenzyme Q has antioxidant activity and helps provide energy to cells. It plays an important role in presence in cells of organs in the human body, such as the heart, liver, pancreas and kidneys. Vitamin Q also provides skin elasticity and bodily strength to overcome fatigue, especially during the situation of quarantine where the all nations lockdown. Hope you guys enjoy! Cheers,
Recipe by Christina Liberty
Housemade Thyme Simple: 3 sprigs thyme. 1:1 cups sugar and water. Bring to a near boil on stove and turn off heat. Let steep for 30 minutes.
Build cocktail in glass, finish with a quick barspoon stir to incorporate.
None
Snifter
I usually make cocktails with Becherovka focusing on the “Apple” mouth feel it can give you. With cinnamon and ginger being the forward flavors, you can create an apple-y sensation. However, this cocktail was very simple and came about during the COVID-19 quarantine because I need simple. As a mother and a wife that has been unemployed, I have also become a cook, teacher, and janitor. So at the end of the day I would love something that warms the soul right before bed! I focused on the herbaceous characteristics of Becherovka and the warmth of it, adding a little nuttiness and thyme to round it out.
Recipe by Juan Meneses
1/1 coconut sugar and water for simple sugar
Cut lime into eight wedges
Rim serving glass with lime then dip in coconut sugar
Muddle lime and simple in pint glass
Add cachaca and ice to pint
Shake well
Strain into prepared rocks glass with ice
Garnish with lime wedge
Lime wedge
Rocks glass
Love Latin American drinks. We are starting an agave bar with a Latin American cocktail influence. Coconut and citrus work well together. We love the combo here. Hopefully you will too.
Recipe by Drian Everding
Combine all ingredients in mixing glass and stir over ice for 15 seconds. Strain into chilled cocktail glass.
None
Stemmed Chalice
I wanted to create a potent whisky-forward cocktail that would lull even the most high-strung of us in the industry right now to sleep. I wanted the grain-forward presence of the whisky to dance with the herbaceous Fernet-Branca (a go-to ingredient of mine) and the floral sweetness of the St. Germain. The candied ginger flavor of the Domaine sets off some of the lighter oak flavors in the whisky and overall balances the cocktail. I had not previously been familiar with J.P. Wiser's whisky and I am grateful to have had inspiration to tinker with it!
I chose "Nitid" because twilight was just starting to creep into the air here in Iowa and the moon is shining bright. I wanted this cocktail to evoke the lull of a peaceful nightcap sitting on a lakeshore with all the ease and comfort in the world.
Recipe by Claire Trindle
Prepare coupe glassware with optional rosewater rinse or using 2-3 sprays from atomizer containing rosewater. Combine all ingredients with ice into shaker, shake with ice for 15 seconds, strain into coupe. Top with a splash of sparkling wine or cider (preferably rose) and garnish with a lemon expression
Expressed lemon or lemon twist
Coupe
I have been a gin fan my whole life and last year I fell in love with aperol. This came about from having a few slow shifts where I was able to put together this creation- named with a Philly tribute in mind after adding the rosewater element, I decided to call it the Melrose (a Philly neighborhood and a diner in South Philly) to pay my respects to my favorite city of residence.
This is a perfect bright springtime cocktail that uses standard bar ingredients that can be attained for any home bar. This cocktail surprises many, even those who aren't gin fans.
Recipe by Fernando Soto
Blend
2oz coco real
2 oz pineapple juice
1/4 banana
(Banana colada mix)
Pineapple slice banana slice flaming sugar cube sprinkle cinnamon
Wine glass
Creating a recipe that would be exciting and fun, giving the circumstances the world we live in, i wanted to create something that brought me back to my childhood when my grandparents would make a “banana shake” in the morning. But I’ve put a twist on it and added van gogh vanilla vodka to the mix!
Recipe by Fernando Soto
Pour blue curaçao directly into bottom of glass
Fill with crushed ice
Mixing glass with ice
add 1 1/2 oz Van Gogh vanilla vodka
Add 3 oz of banana colada mix
Shake and strain into glass
Garnish with sliced pineapple, banana slice and flaming sugar cube
Wine glass
Living in Texas I wanted to create a cocktail that reminded me of hot summers with friends and family that also reminded me of my childhood.
Recipe by Jesse Cyr
2 oz J.P. Wiser's Triple Barrel
.75 oz orange juice
.75 oz lemon juice
.5 oz honey syrup**Add all ingredients to a tin and shake with ice. Fine strain in to a coupe glass and garnish with an orange crescent.
**Honey syrup**
16 oz orange blossom honey (or similar, light bodied honey)
8 oz hot water
Gently heat the hot water until just before simmering. Remove from heat and pour into honey. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.
3 dashes Scrappy's lavender bitters
Orange crescent
Coupe
Kiss of the Sun is inspired by the warmer months that are almost here. Everything starts to taste so much better at the farmer's market like berries, melons, and citrus. This cocktail incorporates all things that are made better by the sun. Oranges and lemons grow best in warm climates. Flowers, such as lavender, don't bloom until the sun starts supplying light to them. And if there are no flowers, bees can't really produce any honey. Everything is tied together by the seasons and how much sun light is available. This cocktail takes the soft citrus notes and sweetness in J.P Wiser's Triple Barrel and brings it all together.
Recipe by Jesse Cyr
Add all ingredients to a mixing glass, including the three cucumber wheels, and stir with ice. Fine strain in to a Nick & Nora and garnish with a cucumber wheel.
**Simple syrup**
16 oz white cane sugar
8 oz hot water
Gently heat the hot water until just before simmering. Remove from heat and add sugar to water. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.
Cucumber wheel
Nick & Nora
I haven't really experience a whole lot with vodka cocktails until recently. My preference usually goes towards aged spirits. But after working at a hotel bar, I got first hand experience at making a lot of vodka based cocktails. I started thinking about what I could make for twist on a martini. The vodka martini was one of the most commonly called cocktails at the bar I used to work at and I was always stumped as to what to create. I love a dirty martini from time to time, so I decided on using Manzanilla sherry, which has a nice salinity to it, plus blanc vermouth to give it a little complexity with the botanicals. I enjoyed the drink, but really wanted one more element to it. I happened to have a cucumber in my refrigerator, so I grabbed it and put a few slices in thinking it would pair nicely with the smoothness of Van Gogh vodka. I was very pleased with how it turned out. The cocktail name is because my dog's name is Viggo and he absolutely LOVES cucumber. Every time I cut some up, he's right there waiting for his treat.
Recipe by Jesse Cyr
Add all ingredients to a tin and shake with ice. Fine strain in to a coupe glass and garnish with a celery ribbon.
**Honey syrup**
16 oz orange blossom honey (or similar, light bodied honey)
8 oz hot water
Gently heat the hot water until just before simmering. Remove from heat and pour into honey. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.
Celery ribbon
Coupe
One of my favorite things about unaged Agricole Rhum are the really bright, vegetal notes. Saint James Royal Blanc is no exception to those flavors. Yes, it definitely has some fruitiness, but what I wanted to focus on the really green, earthy tones and this cocktail emphasizes those flavors in the rhum. Celery adds the green notes I was looking for while also drying it out a little bit and adding a savory component. Fields of Green means just that. Gardens growing, crops expanding, flowers blooming.
Recipe by Jesse Cyr
Add all ingredients to a tin and shake with ice. Dump contents in to a double rocks glass half rimmed with salt/chili powder++.
**Honey syrup**
16 oz orange blossom honey (or similar, light bodied honey)
8 oz hot water
Gently heat the hot water until just before simmering. Remove from heat and pour into honey. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.
++Salt/chili powder rim++
Mix two parts sea salt with one part chili powder. Rim glass by rubbing glass rim with a lime wedge and rolling it through the mixture.
Sea salt/chili powder rim
Double rocks glass
I wanted to take the margarita, one of the most, if not THE most, popular summer time cocktails and elevate it while keeping it's foundation. The tequila and lime are still present, but in lieu of triple sec I'm using a combination of honey and Aperol. I find that a lot of the time margaritas are too acidic and dry because the orange liqueur being used isn't quite sweet enough. The bitter orange and earthiness work very well together and add both depth and sweetness to this cocktail that balance it out nicely. And adding a little bit of spice never hurt anyone! Finally, with the salt and chili powder an added savory element is created on each sip. The Flamingo Daisy is named for it's pink hue, like the flamingo, and because the margarita was most likely called a Daisy before it got its current name.
Recipe by Jesse Cyr
Add all ingredients to a mixing glass and stir with ice. Fine strain in to an absinthe rinsed Nick & Nora and garnish with an orange twist.
Orange twist
Nick & Nora rinsed with absinthe
Riffing off of classic cocktails is something I love to do. Understanding all the elements of how cocktails work and the flavor profiles is really important for bartenders who want to increase their skill set. Bullhead is a riff off of a Remember the Maine. Instead of rye whiskey, I'm subbing Novo Fogo cachaca, specifically the Tanager which sees aging in two different types of oak. The sweet vermouth aspect stays in the cocktail, but instead of Cherry Heering as in the original classic cocktail I decided to use apricot liqueur. Tanager has so much stone fruit in it that it's a great substitution to pair with. The Remember the Maine was named for a US Navy ship that was sunk during the Spanish-American war of 1898. Keeping with the theme, Bullhead was the last US Navy ship ever sunk during battle. It was taken out by a depth charge courtesy of Japan in WWII in 1945.
Recipe by Kenneth Smith
Muddle blackberries and mint into tin
Add lemon juice/ unsweetened tea
Add blue agave sweetener
Add J. P Wiser's whisky
Shake/ double strain over your ice
Blackberry over mint through wooden pick
Rocks
I lived in Atlanta for over 20 years. I wanted to create something southern with a twist of class. "Holy Water" was a name I came up for the cocktail due to the color of the "stained glass" resemblance in the glass. Lastly, people in the south don't t take lightly to their arnold palmers/ sweet tea, so this concoction gave them a blend of both worlds.
Recipe by Koky López
Cook beets; peel the edges and hard skin and separate the edible parts from non edibles (scraps) eat the soft beets with delicious burrata and black pepper. (Joking!, I work in an italian restaurant and our cocktails give the scraps or other compost a second life!)
Rest the gin for two days with the beet in a sealed container in a dark cool area.
Put all ingredients in your cocktail shaker and SHAKE AWAY!!
Lemon peel
Rocks glass
Gin is one of my favorite spirits and Scapegrace is so fragrant, i thought the umami flavors from the beet would compliment it. A couple of more European flavors we love like amaro and vermouth and combined with fresh citrus, this cocktail is an outstanding interesting, beautiful concoction. CHEERS!
Recipe by Kevin Daniel
Add all ingredient in stainless steel tin.
Dry shake without ice for 30 seconds
Add ice and shake again.
Double strain into cup.
None
Footed Rocks
I was inspired by the classic whiskey sour. But added and herbal twist
Recipe by Jennifer Welsh
Demerara syrup is 1:1. Yerba mate iced tea made from 1 tea bag to every 6 Oz of hot water. After tea had finished steeping, I allowed it to cool and refrigerated it until use. I just used regular Yerba mate but there are some flavored yerbas that could also be used to add additional flavor. I preferred the original so that I could get some funk off the Novo Fogo.
Cocktails is prepared by shaking Novo Fogo silver, lime and Demerara in a tin with ice. Then straining over fresh ice and topping with Yerba mate.
Lime wedge
Iced tea glass or Collins.
I made this drink for the first time two years ago. We were creating a summer menu and my inspiration was iced tea. At the time Yerba Mate cans were becoming really popular (not going to lie I was addicted) and I thought about pairing it with Cachaca since they were both Brazilian, and we all know if it grows together it goes together. This is a delicious, refreshing, and crushable cocktail that I now drink every summer.
Recipe by Alexandra Trowell
Dalgona coffee instructions: Combine instant coffee, sugar and hot water 1:1:1 Whisk whisk whisk until stiff peak
In a tin add 3 drops orange bitters, 1/2 oz Cynar, 1/2 oz Luxardo Maraschino, 1 oz Skrewball Peanut Butter Whiskey, 1 oz JP Wiser’s Canadian Whisky. Shake shake shake
In a steamless wine glass, add ice, 3 oz of vanilla almondmilk, layer cocktail in glass, top with Dalgona coffee whip
Dalgona coffee whip
Steamless wine glass
Inspired by the new trend of Korean Dalgona coffee. Coffee cocktails are one of my favorite types of cocktails to create and enjoy.
Recipe by Jennifer White
To make the pineapple cordial puree the fruit of an entire pineapple. Add the pureed pineapple to 1 quart of water and 1 quart of cane sugar in a pot over high heat. Bring to a boil and then reduce heat to lit simmer for 30 minutes. Let cool for a minimum of 60 minutes. Strain the pulp from the cordial.
To make the cocktail add all ingredients to a tin and shake with ice until chilled. Strain onto rocks in a Collins glass and garnish with a mint bouquet.
Mint bouquet.
Collins glass.
At one point, the Italian-New York mafia almost took control of parts of the Caribbean right before the Cuban revolution. During that time, the Havana Conference was one of the biggest mafia conventions to have ever been held where mob leaders came together to discuss business matters in the South. This is a cocktail that blends together both a Caribbean rum and liqueur with an Italian amaro. It is a look at what cocktails may have been like if the mafia did take over - tropical and refreshing with backbone. Saint James Rum is the perfect rum for this because not only do the fruit and vanilla flavors pair perfectly with the rest of the ingredients, but this is a cocktail with a little bit of history.
Recipe by Blake Bovaird
Combine all ingredients into shaker
Dry shake vigorously for approximately 15 seconds
Add Ice
Shake Shake Shake
Strain into coupe glass
Garnish with edible flower petals
*Hibiscus Syrup
Using a 4 quart container
4 Cups of Sugar (2 Pints)
2 Cups of Dried Hibiscus
Fill to top with hot water
Bring to boil, let simmer for 20 minutes
Strain
Edible flower petals
Coupe
I absolutely love the flavor of hibiscus and the Clover Club is one of my favorite cocktails, so this is my variation of it. I was actually making a hibiscus syrup for a completely different cocktail idea but then I was just in a gin mood and I decided to go that route instead. It quickly became one of my favorite cocktails i've ever created.
Recipe by Julian Flores Torres
1. Chill Martini (5 oz ) glass with ice.
2. Combine ingredients (except absinthe) in mixing glass
3. Add ice to mixing glass and stir until properly diluted & chilled
4. Dump the ice from the chilled Martini glass
5. Spray Martin glass with absinthe atomizer (or rinse inside of glass with 1/4 oz of absinthe until completely coated and dump the rest of absinthe)
6. Strain Mixing Glass contents into the absinthe rinsed Martini glass.
Clip/Attach 1 Rosemary sprig to stem of glass and light on fire to smoke and present.
5 oz Martini glass
Like the famous book (one hundred years of isolation) suggests, when people are isolated, like we are right now, we keep our talents and quirks that make us special. For us being isolated right now, and with lots of time in our hands, we are all rediscovering or making time for our special talents we had forgotten or put on hold do to our busy lives. This quarantine might seem like a bad situation to be in but trying to make the best of a bad situation is what I'm best at. Resilience is a characteristic that this competition is bringing out of all of us at home. Making the best out of a bad situation.
Recipe by valentino longo
Coffe infused Banana Liquor:
take 100 gr of fresh coffe beans ( or 70 gr granulated coffe) and infuse for 2 hr in 500 ml banana liquor , preferibely MArie Bizzard.
After Strain through a coffe filter or a very fine filter and bottle it
Orange Twist
Coupet
This Cocktail is inspired by the strengh of Hedda Becher, The only woman and the last member of Becher family who knew the cherished secret recipe of Becherovka. She took over the company in 1941, after her father Alfred died. After 1972, she sold her company to a corporation called Underberg.
It is so amazing to see a Woman leading a company on her own , speciallt during diffiuclt times of wars. So I dediced to dedicate to Hedda this concontion which a twist on a Manhattan , a classic cocktail famous for his strengh, But this time reducing the whisky and adding more vermouth which will amplify the botanicals and herbs of Becherovka instead of covering it by the strenght of the alcohol.
We definitely need more Hedda nowdays...
Recipe by valentino longo
Thyme infused wild honey :
Mix 500 gr wild honey wth 500 gr water and 50 gr fresh thyme. Stir the mixutre untl the honey is dissivoled and let the thye infuse for 2 hr. After strain and Bottle it .
none
coupet
The History of Scapegrace Gin came from the dream of two guys , two brother in law from new zeland. They decided to create a gin using the purest water in NZ and the best botanicals from around the world. So inspired by them i decided to create a simple cocktail using wild honey, the rarity of this product make this cocktail absolutley unique then by adding an anice flavor from the anisette. Like this i would recreate a refreshing cocktail but still playing around the tasting notes fo the gin , in fact each ingredeitn that I choose will increment the taste of the gin instead of covering it . Simple ingredients like the botaniclas of this gin , but miked togheter will create a perfect and refreshing balnced cocktail.
Enjoy it.
Recipe by Jonathan Stanyard
Add all ingredients to a cocktail shaker with ice and shake well for 12 seconds. Strain liquid into one end of the shaker and then shake without ice (dry shake) for 30 seconds. Double strain into a chilled flip/egg white coupe, and finish with fresh nutmeg and orange zest.
Fresh Nutmeg & Orange Zest
Large Coupe/Egg Coupe/Flip Glass
This cocktail was inspired by holidays abroad and showcases the brilliant vanilla, spice and oak notes for the oak rested cachaca. The cocktail falls under the flip category, incorporating a full egg for a heavy body, I balanced with bright citrus from the marmalade and the Amer Picon, orange amaro. Finished with fresh nutmeg and orange zest, this cocktail embodies everything I want for a holiday in Brazil. It brings the funk and complexity of the Novo Fogo Cachaca to an ultimate level and makes for quite the drinking experience.
Recipe by Alex Artishenko Jr
Add syrup and lime juice to a mixing tin and gently muddle/press in with 1/2 lime(chopped up). Add the remaining ingredients and shake vigorously for 10-12 seconds to achieve the proper dilution and temperature. Serve in a collins glass with fresh ice and be sure to double strain the drink to remove any ice chips.
*** Kiwi-cane syrup : This is easy enough. Make a 1:1 "simple syrup" using brown cane sugar. Add 1 dice kiwi fruit per 1/2 cup of water/sugar. (Example : 1 kiwi/ 1 cup water/ 1 cup cane sugar)
Kiwi Slice and pineapple frond.
Collins
Created with inspiration from the 2016 Olympics in Rio de Janiero, Brazil. Novo Fogo has always been a massive favorite of mine. I find it amazing how they can operate as such a self sustaining business and hone their resources for important topics like projects in conservation efforts and employee appreciation. With Cachaça being the spirit of Brazil, I created this twist of a classic found within the country itself. Cheers!
Recipe by Trinh Quan Huy-Philip
Add all the ingredients into a mixing glass and gently stir with ice.
Strain into a pre-chilled coupe/cocktail glass.
Garnish with Lime zest.
Lime zest
Coupe/Cocktail glass
Inspired by the Self-Portrait by the Dutch Post-Impressionist artist Vincent van Gogh painted in oil on canvas in September 1889. The work, which may have been Van Gogh's last self-portrait, was painted shortly before he left Saint-Rémy-de-Provence in southern France. The painting is now at the Musée d'Orsay in Paris but this drink can be saved at your home. This is the drink that will facing for you and youself on the daily basic until the quarantine situation finish. Of course you may have a few options for your choice, but nothing can beat a twist of the classic drinks in the present moment. Hope you guys enjoy! Cheers,
Recipe by Trinh Quan Huy-Philip
Dissolves the marmalade with tea in a mixing glass first.
Then add the rest of ingredients and gently stir with ice.
Fine-strain into a Rocks/Old-Fashioned glass and fill up with ice cubes.
Garnish with a lemon zest.
Lemon zest
Rocks/Old-Fashioned glass
Back in a day when Prohibition happended in the United States, it was a nationwide constitutional ban on the production, importation, transportation, and sale of alcoholic beverages from 1920 to 1933. Prohibitionists first attempted to end the trade in alcoholic beverages during the 19th century. Nowadays, Prohibition happend in the new era by the COVID-19 where all the nations lockdown and people living in the quarantine. Of course, all restaurants and bars were forced to close so home-drinking is the only way existing at the moment.
If In the 1st Prohibition, the alcohol was banned in the US; then the 2nd Prohibition is where restaurants and bars were forced to close around the world. Let's "Stay Home-Stay Healthy" to enjoy this present moment of your life. Especially thanks to the Information Technology that we're still drinking and cheering online to the rest of people around the world. Cheers,
Recipe by Trinh Quan Huy-Philip
Add all the ingredients into a mixing glass and fill up with ice.
Gently stir the drink and strain into a Rocks/Old-Fashioned glass.
Top up with ice and garnish with an orange zest.
Orange zest
Rocks/Old-Fashioned glass
Boring at home while sipping drinks and watching movies, here is how I came up with this drink, the Batman. Of course, I do watch and love all the series of Batman movies. But in this case, "Batman" is all about the virus from the bat effected to the human. It might be a good sipping drink with full of joys, but defintely you couldn't share it to everyone, if it's time to face the reality of you and yourself only during the quarantine moments. Hopefully you will enjoy it during the time watching the series of Batman movies. Cheers,
Recipe by Adam Rains
Put in large Freezer bag and let freeze overnight. Empty contents into a blender, quickly blend and pour into a oversized coupe, garnish and serve.
If you have time one your hands (many of us do nowadays), this is a perfect cocktail. It requires you to think ahead and make it the day before. The time spent prepping and the anticipation makes it even better.
Freezing it ahead of time allows you to control the dilution and makes it a frozen delight that civilians and even a nerdy Bartenders will like.
Due to the prep time, I’d recommend to double the specs and make it for two. In the age of social distancing, feel free to drink one and keep the rest in the freezer for later.
Fresh Herbs & edible flowers from your garden
Large Coupe
Slushie O’Shanter evokes the Robert Burns poem where the famous line, “Weel done, Cutty Sark” was sung into immortality. It is an atypical yet delicious sour ( more of a Boulevardier meets a Cutty Paloma). It is garnished with locally sourced pineapple sage blossoms (my garden). It showcases the fruit, honey & malt of Cutty Sark and the rich ginger of the Domaine Canton. The multi-Spiced Amaro and citrus bitter Aperol gets lifted the oral Blanco grapefruit and all of the ingredients come to life.
Recipe by Lisa Riggins
Shake 1st 4 ingredients. Strain over ice filled glass. Top with cold brew. Stir to mix.
Whipped Cream & Caramel Drizzle
The glass you have... times call for it!
A friend was saying how she missed her daily Starbucks but also needed an alcoholic beverage to help with the unexpected homeschooling of her children for an unknown length of time. We recreated her favorite Starbucks drink with both caffeine AND plenty of alcohol!
Recipe by Darian Everding
Pour Apry and grapefruit juice over ice into a highball glass. Top with Topo Chico. Gently stir to bring alcohol to the top of the glass without disturbing the soda bubbles.
1 long grapefruit peel, inserted into the glass. To fancy it up, make a grapefruit peel rose!
Tom collins, highball, long-drink glasses
Apry brings together two of my favorite things in this world: apricots and cognac. I have been craving a light, summery cocktail to enjoy as we welcome the warm drumming of life that spring brings us. I wanted a spritz demeanor with a rich, velvety body and this cocktail has done that. Another benefit of this cocktail is it is low ABV and easily-scaled to suit various glassware. “Antes, Après,” meaning “before” in Spanish and “after” in French, reflects the versatile role of this cocktail in brightening all times of day!
Recipe by David Mor
Pineapple-Demerara Syrup: Combine 2 parts demerara sugar and 1 part fresh pineapple juice [by weight] in a small sauce pan, over medium-heat. Continuously stir the syrup until all sugar is dissolved and integrated. Let syrup chill at room temperature; then, refrigerate.
Triple Espresso Martini: Combine all ingredients in a shaker tin over cubed ice. Shake vigorously for 5-7 seconds. Double-strain drink into a chilled coupe glass.
n/a
Coupe
As a bartender, a not-so-guilty pleasure of mine is making and drinking Espresso Martinis. When made thoughtfully, this cocktail can be so delicious and bold. Since many of us are all cooped up [pun intended], espresso is not so readily available. However, utilizing a local coffee shop's cold brew concentrate was the perfect substitute to achieve the natural boldness, richness, and acidity that a shot of espresso contains. With the bold richness of Van Gogh's Double Espresso Vodka, I wanted to make a split-base iteration of this classic with Cutty Sark Blended Scotch. Altogether, the drink's boldness comes from its coffee three-way element; its smoke and bite comes from the smooth yet spicy Scotch; finally, its rich and tropical undertone comes from the bright and fresh pineapple.
Recipe by Christopher Barragan
Add all liquid ingredients into a stirring beaker. Chill a Cocktail Coupe Glass. Stir ingredients until a proper chill. Strain into chilled Coupe Glass and flame an Orange Zest (discarded).
Flamed Orange Zest (discarded)
Cocktail Coupe Glass
2 years ago I was planning a trip to Mexico City to eat at Enrique Olvera's Pujol. I was so inspired by his Mole dish that I wanted a cocktail that would encapsulate all the flavors of it. This cocktail has the perfect balance of sweet and spicy with just a hint of smoke and nuttiness with a long umami finish...like a good mole should!
Recipe by Johnny Caldwell
Add Van Gogh Vodka, liqueur and lime juice to shaker filled with ice. Shake passionately. Strain mixture into chilled glass. Slowly add cold Prosecco to mixture. Lovingly place garnish. Enjoy responsibly.
Assorted herbs and lemon peel
Wine glass
I was inspired by the North Star. Following the stars has been a source of guidance and inspiration for centuries. Additionally, the crisp Van Gogh Vodka and bubbly Prosecco remind me on tinkling stars.
Recipe by Sebastian Acimovic
in miximg glass add 4 blackberries and 2slices of jalapeño
Muddle
then addd
4 oz vodka Van Gogh
3/4 fresh lime juice
Strong shake
Fine strain over fresh ice in high ball glass
Top up with ginger beer
Garnish with ginger candy and blackberry
high ball
I have always enjoyed a good Moscow Mule (once known as Buck Vodka)
This time I used blackberries and jalapeno to get a tangy spicy kick.
A sweeter brand of ginger beer works perfectly to get that crisp, sweet and spicy taste.
Photo taken with a Samsung nx500
Recipe by Paul Chaus
add ingredients to a shaker with ice.
shake hard for 15 seconds.
double strain into a coup.
express an orange peel and garnish glass
expressed orange peel
coup
the inspiration came from the lightness of the scotch. it is simple and mildly sweet but has complex undertones that I wanted to highlight. The tart juices contrast the sweet floral notes of the amaro and the scotch while adding a depth of bitterness. All of this comes together in a delicious summer drink to make us all feel like we are enjoying a soft summer day.
Recipe by Brian Weber
Add Bitters, Vermouths and Cachaça into a mixing glass. Add ice and stir until very cold, about 15 seconds. Strain into a chilled Cocktail Coupe. Express oils from a lemon twist over drink. Add lemon twist to glass.
Lemon Twist
Chilled Coupe
This is a Manhattan style cocktail, using Novo Fogo Chameleon Cachaça as the base spirit. In fact it is a "Perfect" Manhattan riff, as I use both sweet and dry Vermouth. I think splitting the Vermouth allows the wonderful and interesting flavors of the Cachaça to shine through. The lemon oils add a nice bright note.
You can see a video of me making this cocktail on youtube!
https://youtu.be/LB0Sd_kY0Sk
Cheers!
-Brian
Recipe by Jennifer Sandella
Muddle the mint and simple in the bottle of your mixing tin. Add other ingredients and fill with crushed ice. Swizzle until properly diluted. Transfer to punch glass and top with more crushed ice, 3-4 dashes of Peychaud's bitters.
Sprig of fresh mint.
Punch glass.
This cocktail is about me wishing for the days when we can go back to lawn parties, picinics in the park and summer time fun with friends.
Recipe by Daniel Burns
Stir the Whisky, Brandy and Amaro over ice.
Strain into a Nick and Nora.
Place the pear disk on top so it floats.
With an atomizer, mist the peated whisky over the garnish.
Peat misted, dehydrated pear disk.
Nick and Nora
While sequestered in our apartment in San Francisco, my wife and I have been transforming our home liquor shelves into a mixology lab. This is a dry, smoky cocktail that I made for her! The Wild Pony highlights the depth of flavor in the unpeated Paul John Nirvana by enhancing some of its fruit and spice notes. To that effect I added the flavors of cardamom and pear without using any non spiritous mixers. For a garnish I dehydrated some pear disks and misted them with the peated Paul John to give it a nose which defies it's barley forward flavor.
Recipe by Daniel Robert Burns
Shake all ingredients over ice.
Strain up into your most beautiful coupe.
Drop the dehydrated lemon wheel atop the cocktail so that it floats.
Dehydrated Lemon Wheel
Antique Coupe
This is a delicious and beautiful autumnal cocktail that I love to make around Dia De Los Muertos. The rich flavors of berry, lemon and spice compliment the San Matias Tahona Blanco like they where made for it!
Recipe by Daniel Robert Burns
Shake all ingredients over ice.
Strain over crushed ice.
Garnish with a dried pepper.
Dried Chili Pepper
Double Rocks
Pirates!!! Spices!!! When i think of Cutty Sark I always imagine ships at sea, so I created this riff on the Singapore Sling. The chile and lemon work very well with the ripe citrus and fragrant spice of the whisky. If I was a sailor this would be what I'd order after docking at some far away port.
Recipe by Koky López
Add all ingredients (but cava and bitters) into a mixing glass for about 30 repetitions. Strain and pour into Coupe. Top with freshly popped Cava and add two dashes of Grapefruit Bitters. Garnish with citrus peel and edible flower.
Orchid
Coupe
I was trying to create a Celebratory cocktail for when we all come out of quarantine; one that mixed my favorite flavors in an elegant way, but boozy and bubbly!
Recipe by Daniel Robert Burns
Shake all ingredients.
Strain over crushed ice.
Garnish with a dehydrated lemon topped with pepper seeds.
For the Syrup, macerate a handful of Brazilian Malagueta peppers in a 1 to 1 simple syrup for 4 hours and strain out the solids. Be careful not to get this peppers indoor eye though!
Dehydrated lemon wheel topped with pepper seeds
Double Rocks
I wanted to balance the funky, grassy flavor of the Novo Fogo Chameleon with something spicy. After messing around with different commercially available liqueurs I decided to make my own. The result is a whole crazy journey that starts off super citrusy and finishes with the funk of the cachaca and the heat of the Brazilian peppers.
Recipe by kathryn bret
Recipe:
Shake all ingredients together with ice. Strain. Shake again without ice. Pour into coupe glass. Garnish with mint leaf.
Mint simple recipe:
Use half cup sugar and half cup water and 5 sprigs of fresh mint. Simmer for about 5 mins. Strain. Let cool and add .5 oz green chartreuse. Stir together. Keep in fridge.
one mint leaf
coupe glass
I broke down a mojito and reworked it for the Becherovka adding needed ingredients to adjust for the unique flavor of Becherovka.
Recipe by Joe Frade
Build cocktail in a double rocks or highball glass by adding 1.5 oz. of Novo Fogo Silver and .5 oz. *curry leaf oleo. Add ice and then pour 2 oz. of sparkling coconut water (Trader Joe’s brand used in original recipe). May need to have a light stir if you are using a big cube... Garnish with a lemon peel cut into a tenis ball and a sprig of baby’s breath.
*Curry Leaf Oleo saccharum: vacuum seal 1 cup of sugar with the peels of 3 lemons and 10 curry leafs for 24 hrs.
Garnish with Tennis Ball Lemon Peel Wheel & Baby’s Breath.
Double rocks or highball glass
This cocktail was designed for a Nike event for a group of Serena Williams designers. Therefore, we took inspiration from Serena’s legendary career and strict training routine as well as the biggest life change Serena has experienced, the birth of her daughter Olympia. We started by doing research into Serena’s diet and what kind of ingredients we could pull from it and ultimately, we settled on creating a coconut curry style drink with the refreshing green flavors of silver cachaca.
Recipe by Trinh Quan Huy-Philip
Add all the ingredients into a mixing glass with ice and gently stir.
Strain into a pre-chilled Nick&Nora glass.
Garnish with a dehydrated mandarin orange wheel.
Served with crispy banana chips if available.
Dehydrated mandarin orange wheel
Nick & Nora coupe
Inspired by Goa, a state in western India with coastlines stretching along the Arabian Sea and its long history as a Portugese colony. Nowadays, Goa is specially chosen as the home of the single malt whisky, not just for its unique micro-climate but also because the destination holds a special place in Mr Paul’s heart. Goa is also known for its beaches, ranging from popular stretches at Baga and Palolem to those in laid-back fishing villages such as Agonda. Here at Goa, lots of rivers that pass through its, and they are all extremely very good quality to make their single malt whisky unique. The drink was named "Konkani" is also the official language here at Goa because part of the region known as the Konkan.
Recipe by Alexander Caban
In mixing glass add Cutty, LJuice, Gsyrup and Becherovka, add ice and shake vigorously pour into pre chilled Collins glass add fresh ice spray fee bro’s whiskey barrel age bitters from a top distance pour ginger beer previously chilled to create a foam of bitter that accentuated the aromatics of the cocktail, garnish and serve with a smile.
Candied lavender ginger
Collins
My cocktail pays homage to Mamie Taylor an amazing opera singer from the ‘50 in New Jersey where she loved to drink blend scotch with ginger ale, I enjoy opera as much as I enjoy this cocktail, I wanted to pay some homage to the artist and music thru cocktails and memories.
Recipe by Michael Schreier
Combine ingredients in shaker. Double strain into martini glass. Garnish with rosemary infused edible bubble.
*Butterfly Pea Infused Simple Syrup: steep butterfly pea tea into boiling water then strain the tea and make a (1:1) simple syrup with that infused water.
**Flavour Blaster Bubble: equal parts simple syrup to edible BubbleLick Mixture
Rosemary Infused Edible Smoke Bubble
Martini
This cocktail is extremely important to me because it makes EVERYBODY smile. Being a bartender is much much more than just making good drinks but how you change the guests life with how they feel better about themselves after spending time with me! Making people smile is so rewarding and makes me continue to learn more and enter competitions like these! That’s why I call this cocktail The Butterfly Effect ?
Recipe by Michael Schreier
Combine vodka, lemon, blueberry purée in shaker. Double strain into Collins glass. Top with Wild Tonic Blueberry Basil Kombucha. Garnish with fresh blueberries and mint.
Fresh blueberries and Mint
Collins
This cocktail is actually so dynamic. There is actually 4 different ways that blueberries play on each other and it turns out delicious none of witch over power the next. It changes flavor so gracefully and juicy. The problem with this drink is it so delicious it goes down way too easy! I call it the Bombucha because it’s BOMB and it’s got kombucha in it!
Recipe by Jesse Cyr
Add all ingredients, except for tonic, in a tin with ice and shake briefly. Fine strain into a white wine glass. Add the tonic water then ice. Garnish with three blueberries on a pick.
**Blueberry syrup**
16 oz cold pressed blueberry juice
2 c. white cane sugar
Add juice into sauce pan and gently heat until warm, not simmering. Remove from heat and add the sugar while continuously stirring until dissolved. Let cool, bottle, and refrigerate. Use within three weeks. Yield 32 oz.
Bow Hill is the brand of blueberry juice I like to use, but there are a few others available online.
Three blueberries on a pick
White wine glass
Nothing is more classic than a gin and tonic. And nothing is more perfect to drink than that on a warm summer day. My version uses the navy strength Scapegrace gin because I like a little bit more punch in my gin and tonic and the higher proof lets the botanicals come through a little bit more. While limes are probably the most common fruit added, I opted for lemon since Scapegrace uses dried lemon peels in their botanical blend. For the blueberry element, instead of using a juice from concentrate or a juice mix, I chose to buy locally. Supporting local farmers is important to our economy. Bow Hill in Washington state makes a delicious cold pressed blueberry juice that's all organic and available online. Choosing the best ingredients you possibly can will only make your cocktails taste better. Finally, the name Moondance is in reference to Scapegrace meaning 'free-spirited' and how lots of Pagan religions would hold dances at night under the light of the moon.
Recipe by Luis Diaz
Very easy, adding ingredients to the sharker bathing for a few seconds, add ice to the glass and server the liquid that is inside the sharker, then decorate.
Sage Leave
Old Fashion glass
My inspirations for this cocktail was not more than the bases of this delicious whiskey, thus increasing their knowledge with squared and citric tones like apple vinegar and sage syrup with honey to give y6ou a freshness and a softness rotchous to my cocktail, lifting t5he flavors of this wonderful whiskey.
Recipe by Luis Diaz
Pre-chill glass and then add ice we add the ingredients to from layers first the cordial of blackberries then the liquor Marie Bizard, then the ginger ale and tonic water.
Slice Limon
Glass of white wine
My inspiration in this cocktail was nothing more than the memories we have lived in love relationships or betrayals of a friend and so, I represent it with this purple color and its sweet and sour flavors.
Recipe by Luis Diaz
Very easy, adding ingredients to the sharker bathing for a few seconds, add ice to the glass and server the liquid that is inside the sharker, then decorate.
Stick cinnamon
Old Fashion glass
I was inspired by the production of this cachaca that has as difference its production of organic base and the importance of the spices in the habitual use in our kitchens, bars and other production centers as well as its importance for the environment, that is why I dedicate all the spices that in danger of extinction, t5his cockt5ail.
Recipe by Orlando Trejo
For spiced orange syrup ( use to scale )
- 120ml of fresh orange juice
- 120ml of sugar
- 1 anise star
- 30ml of white wine vinegar
Simmer ingredients for about 12-16 mins . Strain
Cocktail
-Combine ingredients except the ango bitters
-shake , strain into rocks glass with crushed ice
- top off with ango bitters
Fancy orange peel
Rocks glass
Inspired by a classic cocktail called mai tai . Usually uses rum and orange liqueur . I think Novo Fogo is an excellent cachaca to use in this drink along with the spiced orange syrups. Makes a perfect cocktail to drink by the beach on a sunny day.
Recipe by Eric Anderson
Add vodka, St Germain, lemon juice, and simple syrup to shaker, shake and strain over fresh KD cubes. Top with club soda and garnish with lemon wedge.
Lemon Wedge
Pint Glass
The Vodka Sol was inspired by a sparkling elderflower lemonade I enjoyed as a teenager. I built the drink without alcohol and upon letting coworkers try it I was encouraged to add vodka as to not impact the delicate taste of the lemon and elderflower. The name “Vodka Sol” is inspired by the classic Paloma, as my recipe is the same build as my bar’s Paloma ratio-wise and Sol means sun, inspired by Paloma meaning “The Dove”. In addition, my bar did not have any White Claw at the time and this was my answer to that!
Recipe by Tiffanie Barriere
Combine all in a shaker or mason jar with ice. Shake for 30 seconds until cold. Pour fresh ice into tall class. Garnish with lemon wheel.
lemon wheel and hibiscus
collins glass
This lock in is REAL. The things that are keeping me balanced and happy are the amazing video calls, my cute freaking dogs and Spotify. I have created so many playlist to keep the vibes going and my favorite playlist is Back in Love. It is full of songs that speak love in in different countries.
I found a song I love called Chasing Rhymes that makes me feel like spring and my passion for colors and whiskey. This cocktail says all the things I feel.
Recipe by Michael Schreier
Combine Becherovka, lavender syrup, and dry vermouth in shaker. Double strain into coupe glass. Top with Prosecco. Express lemon oil over top then discard the lemon peel. Garnish with fresh Lavender and mini clothespin.
Fresh lavender
Coupe
This cocktail is important to me because one of my regular guests always will pick fresh lavender from her garden and bring me some in at least once a week. It makes me happy to see people from the community think about me even if it is just some wildflowers from a garden. The people in my community want to see me go very far in the hospitality industry. I love to leave a good memory in peoples minds. This cocktail I actually made for this guest and now whenever she comes in she brags about how this cocktail was made custom for her! She feels important because it’s her flowers inspired Lavender Fields Forever
Recipe by Luis Diaz
Very easy, adding ingredients to the sharker bathing for a few seconds, add ice to the glass and server the liquid that is inside the sharker, then decorate.
Pineapple Leave Cherry
Class of 10 onzas
My inspiration is nothing more than the seas where I often go fishing where I always carry ingredients with me to prepare these delicious cocktails, to spend a nice day between the sea and its marine spices, where there are beautiful excellent sunny days to enjoy this warn cocktail based on an excellent gin.
Recipe by Michael Demahy
Pomegranate syrup - equal parts pomegranate juice and sugar
Ginger syrup- 1cup water .5 cups cut ginger. Let simmer for 15 min. Add 1 cup sugar.
Cucumber slice.
Martini
For this cocktail I wanted to use fresh ingredients that are found in the house or easy to get your hands on. Ginger is also good for your imune system. This is a light fresh cocktail that is perfect for summer time
Recipe by Cristine Carbonell
Basil milk is the sweetener in this drink so you want to use the same principles as making a simple syrup, however we are substituting water for whole milk (or you'r milk of choice). to be able to make a couple of drinks (around 5) i used a cup of milk and a 1/2 a cup of sugar. bring the milk to a light boil and mix the sugar and about 8 pieces of basil. (depending on how much you make i would put a big piece of basil for every ounce of milk.) let simmer for about 10 minutes. Remove the pot from the heat and let cool down before storing it in a air tight container in the fridge. allow the milk to completely cool down and chill before use.
Add all ingredients into a shaker with ice and vigorously shake for about 10 seconds then pour all ingredients including the ice in a double rocks glass. Garnished with a smacked basil leaf and peach slice.
Fresh basil leaf and peach slice
Double Rocks Glass
My inspiration for this cocktail was Italy. During this pandemic Italy was one of the first countries to be terribly affected, being pushed into unchartered waters and having no choice but to weather the storm. Italian sensibility has always been a leading inspiration for me, a constant reminder not to over complicate things, just make someone smile. This cocktail toasts to The Boot in spirit. The subtle creaminess from the basil milk playing alongside the natural sweetness of peaches and their liqueur creates a refreshing, bright flavor. I hope you enjoy,
Recipe by Michael Demahy
Pineapple dry vermouth - 1 btl dry vermouth 1/2 pineapple cut into 1 inch cubes. Let sit for 24 hours.
Lemon zest
Coup
For this cocktail I wanted something that I could drink on a hot summer day but still packed a punch. This twist on a martini with make you feel like you sitting on an island
Recipe by Michael Schreier
Combine ingredients in shaker and double strain into coupe glass. Express orange oil over top and use the peel as a garnish. Then smoke the entire drink in glass dome with Oak Wood Chips for 15 seconds.
Orange peel
Coupe
This cocktail is important to me because I really like pulling my torch out and setting things on fire in front of guests. The oak smoke does not over power the cocktail but it compliments the whiskey just perfectly. This cocktail is perfectly sweet as well the vanilla comes in at the end to round off this cocktail brilliantly!
Recipe by Michael Demahy
No prep
Mozzarella ball, tomato, and basil leaf
Coup
The inspiration of this cocktail came from my mother’s garden. I wonted to use fresh ingredients. And my favorite kind of salad is a caprese salad. This is a drink and an snack all in one.
Recipe by Risa Dimond
Muddle two whole strawberries (frozen is fine) and two mint leaves in a glass. Add small kold draft ice. Add 1.5 oz Van Gogh Signature Vodka and 0.5oz Becherovka. Stir and top with Club soda.
One whole strawberry with mint top on side of glass
Wine glass
Summer is coming and I wanted to capture the feeling of afternoon happy hour in an outdoor cafe with all of your friends in a glass. Fresh and fruity with an herbal balance.
Recipe by Wesley Meyn
banana oleo:
2 ripe bananas sliced
1/4 cup demerara sugar
1/4 cup white sugar
macerate bananas and sugar (a fork works fine) & set overnight
strain, strain, strain to remove solids (may take a bit given the texture)
store in refrigerator
grated nutmeg, dried banana chip (if available)
double old fashioned glass (rocks glass)
Novo Fogo's collection of cachaça is very unique and delicious and I wanted to highlight the natural flavors of their Barrel-Aged expression. My first tasting I was pleasantly surprised with the many banana notes of the nose and the flavor, and I set off running after that. A banana oleo saccharum only seemed natural given its pure flavor would enhance the banana notes that were so pleasant when I tasted. Amaro Montenegro and the blanc vermouth also enhanced flavors of the cachaça without overpowering it, pointing out notes of nuttiness, honey, tropical fruitiness, and toasted coconut. The Regan's Orange No. 6 bitters really blew the top off this Manhattan-like riff tying together a multi-layered and smooth cocktail. A banana chip garnish only made natural sense, but the nutmeg (the true active garnish) balanced out the spices and the nose making for a most pleasant cachaça sipping experience.
Recipe by Desirae Sifuentes
Combine all but egg white in a shaker and double strain back into small shaker. Add egg white and dry shake for 35 seconds. Double strain into a coupe glass. Garnish with 3 espresso beans and a microplane dark chocolate linear design.
3 espresso beans and a microplane dark chocolate linear design
Coupe glass
As an avid coffee drinker, any cocktail that mixes coffee and alcohol is sure to be a win in my book. I wanted to make it a sour because coffee sours are uncharted territory, and I knew I could use the two Van Gogh vodkas - since such a robust flavor - and forgo the sweetener and I could still have a well balanced drink, allowing for the egg white ingredient. I ended with a balanced, lighter, fresher, aromatic beverage with a completely different mouthfeel.
Recipe by David Leon Jr
Combine all ingredients in a shaker tin, add ice and shake, double strain into chilled Mason jar filled with cubed ice. Garnish with 3 dehydrated lemon peels from the made lemon juice stock. Serve on a wooden board with a extra side of Jam and PB&J sandwich.
Dehydrated Lemon Peels
Mason Jar
The inspiration for my cocktail comes from a few things, like my one of my favorite foods as a kid during simpler times, things I've been indulging in since the Quarintine has commenced, and the simple fact that JP Wisers pairs perfectly with a PB&J. JP Wisers can cut right through acid and the sweet fruity notes pair perfectly with it's creamy vanilla notes. JP Wisers is a great example of Canadian Whiskey
Recipe by Coria Lee
Sage Demerara Syrup
1) Combine a 1:1 ratio of demerara and water in a small pot, smack and rip up 4 sage leaves into the pot and bring to a boil---stirring occasionally until dissolved.
2) Smack and rip up 4 more sage leaves into the pot and allow to cool. Leave the sage leaves in syrup for at least 40 minutes.
Cocktail
1) Muddle 3 blackberries in shaker tin.
2) Add 0.5 oz fresh lemon juice, 0.75 sage demerara, and 1.5 oz J.P. Wiser's Rye Whisky into shaker tin with the muddled blackberries.
3) Add ice, shake, and double strain into flute glass.
4) Add 1 egg white and 0.25 oz amaretto in a separate shaker tin.
5) Put the spring part of the cocktail strainer inside the tin before vigorously shaking for at least 20 seconds to get a frothier foam.
6) Pour foam on top of cocktail in flute glass.
7) Garnish with smacked sage leaf and blackberry. Enjoy!
Sage Leaf and Blackberry
Flute
Researching this particular rye, the finish is "lingering with warm spice, vanilla tones, dried fruit and nuts." I thought about what flavors would go well with J.P. Wiser's Rye Whisky. Initially, I wanted to create a cocktail with peaches but they were not in season nor were they available in stores. I chose blackberries for their availability and rich color. I wanted to add a subtle nutty component to complement the whisky but did not want to directly mix it into the cocktail because I wanted the body of the drink to be light and refreshing without being too sweet. I burn sage at home all the time to get rid of negative energy so I wanted to incorporate it into the drink to bring positive vibes during the Covid-19 quarantine. I created a sage demerara to give the drink that extra original push (and you can use it for other drinks in place of regular ol' simple syrup!). The amaretto foam is extremely subtle but I wanted it to be in there to complement the nutty component of the whisky using sense of smell as you sip on the cocktail----the subtle smell of amaretto coupled with the smell of sage (garnish) creates the perfect balance for a refreshing and surprisingly light drink.
(You can also simplify the cocktail and forgo the amaretto foam. Just add muddled blackberries, lemon juice, sage demerara, J.P Wiser's Rye, and ice in a shaker tin and shake before double straining into an empty shaker tin. Add the egg white and shake aggressively with a dry shake before dumping into a coupe.)
Recipe by Aliz Meszesi
Shake all ingredients and double strain into glass.
Grated nutmeg
Nick & Nora
I like to combine flavors and ingredients that are unlikely to match, or slightly shock, until I find the perfect combination to blend into something completely new. In this case, the light smokiness of the scotch goes phenomenally with the herbal bitterness of the Becherovka, while the coconut cream lends a silky texture. The vanilla syrup and lemon balances out the sweet and sour aspect of the drink, and the nutmeg on top plays with heat, resulting in a very unique palate.
The name reflects on the origin of the Becherovka.
Recipe by Desirae Sifuentes
Combine all but grapefruit soda in a shaker, double strain into a Collins glass lined with Tajín. Top with grapefruit soda. Garnish with dehydrated mango and two dried habanero slices.
Dehydrated mango and 2 dehydrated habanero slices
Collins glass
I’ve been feeling inspired by spicy cocktails lately, though they’re usually all tequila based. After sampling the Scapegrace dry gin I could pick up on the citrus and heat inside, and I knew the cleanliness of the gin meant it could go into a powerful cocktail harmoniously. To compliment the gin I used lemon and dehydrated habaneros, and added balance with the grapefruit soda and orange sunshine bitters. The end result was a cocktail great for sipping outside in the sun or inside on a chilly night.
Recipe by Aliz Meszesi
Stir ingredients in mixing glass and pour into glass. Zest lemon on top.
Lemon peel
Nick & Nora
I'm a big fan of Manhattans and always looking for ways to deconstruct it and approach it from a different point of view. In this case, we're going Caribbean: bold nuts and vanilla flavors from the rum, exotic sweet bananas, skin-driven fruit flavors, tied together with bitter and citrus - now that's Monkey Business!
Recipe by Eric Mcfarland
Add all ingredients into a shaker tin with ice except the egg. Shake and strain. Add whole eggs and use spindle mix on medium for 5 seconds and pour in glass.
Banana chip and 7 drops of bitterness xocolatl mole bitters on top.
Martini
I tasted the Van Gogh vodka and thought about the last cookie I ate. The rich chocolate parts of it. After that I thought about some baking ingredients decided a flip with a whole egg would be the best. Oats always are synonymous with cookies so it plays into overall experience. Vanilla has always had its staple in baking. The star of the drink is the Paul John single malt. The shape spice and coffee flavors turn it from eating a cookie into a complex spirited alcoholic beverage.
Recipe by Jon Mateer
In a mixing glass, combine all ingredients into a mixing glass and stir until diluted. Strain and serve over one large ice cube in a single old fashioned glass. Garnish with an orange twist.
Orange Twist
Single Old Fashioned
My inspiration for this cocktail is a classic - the Rusty Nail. Classic cocktails are the perfect drinks to have at home during these tough times because most of us have those basic ingredients in our houses without having to go out and buy one obscure ingredient. I wanted to make this drink easy to make with little or no fuss to be had while drinking within in the confines of our own homes. This recipe elevates the classic Rusty Nail by adding earthier notes that allow for the Cutty Sark Prohibition Edition to shine through and be enjoyed to it's fullest. The name, "Batton Down the Hatches", represents these difficult times much as you would at sea weathering a storm. The Cutty Sark Prohibition Edition's added proof helps to fortify oneself in this delicious and easy to make cocktail. Stay safe and "Batton Down the Hatches."
Recipe by Alan Wither
Build cocktail in shaker tin.
Shake with ice and double strain over big ice.
Add dashes of Peychauds bitters to float on top of drink.
Top with the dehydrated lime wheel.
Banana syrup
1 cup sugar (white)
1 cup water
1 banana (sliced)
1 cinnamon stick
Bring to a boil and allow to cool. Once cooled fine strain and refrigerate until ready to use.
Dehydrated lime wheel
Rocks glass/ Big Rock
With the current state of things most people I speak to are looking forward to summer days. Growing up in tropical Miami Florida I wanted to harness some flavors that soothe me and make me feel at home. The flavors of rum, banana and passion fruit do just that for me.
Recipe by Steven Jones
Shake all ingredients with ice for twelve seconds and double strain into a coupe glass
Lemon Swath
Coupe Glass
I have always loved the last word and been inspired by such a balanced cocktail that was simply equal parts of all its indigents. However the last word is a heavy hitter when it comes to alcohol content so I created the first remark using the same proportions as a lighter start of the night cocktail.
Recipe by Steven Jones
Stir all ingredients over ice for 15 seconds and strain into a rocks glass over a large ice sphere or cube.
Pineapple Brown Sugar Simple Syrup
equal parts brown sugar and pineapple juice
Combine both in a sauce pan and stir over low heat. Simmer for 5 minutes let cool and it will be ready to use.
Expressed orange swath
Rocks Glass
It is often seen as taboo to mix single malt whisky so I took inspiration from one of the most well known scotch cocktails, the Rob Roy, hence Rob being used in the name of the drink. Next I layered layered in one of my favorite cocktails, the perfect manhattan, and introduced dry vermouth in addition to sweet. To wrap the whole thing up I took a little risk with my pineapple syrup with delightful results. I hope you enjoy as much as I have!
Recipe by Clint Spotleson
Build CUTTY SARK, Creme de Cacao, Creme de Banana, and Cold brew in a collins over ice, quick stir to mix. Top with Coconut Whipped Cream
Microplaned chocolate
Collins
I always have a love for tropical flavors and love how coffee, banana, coconut, and chocolate all work together, especially with scotch. The flavors bring out different notes of Cutty Sark individually
Recipe by Anthony Bates
*Muddle mint and add Yuzu bitters into a collins glass, add all ingredients to a boston shaker, shake vigorously, double strain into glass.. fill with crushed ice and garnish with a mint bouquet*
[coconut syrup: 1 part UNSWEETENED coconut flakes, 1 part cane sugar, 1 part water. Simmer on stove for 15 minutes. Let sit for two hours. Strain and refrigerate.]
Mint Bouquet
Collins Glass
Samba... the very popular dance originated in Brazil, hot and sexy.. also social and amiable. Surprisingly this dance also became popular in Western Europe during the 1940’s. Two spirits that these very separate parts of the world have in common are Cachaça and Absinthe, in which I feel are the perfect sync, therefore I’ve come up with a cocktail that implements the sultry samba
Recipe by Jenn Harvey
Pour all ingredients into a shaker with ice. Shake and double strain into a chilled cocktail glass.
Orange Swath
Cocktail glass
Re-binging Game of Thrones now that it seems I’ve exhausted most new shows. And most everyone has tea and honey hanging around...
Recipe by Jonathan Stanyard
Add the ingredients to a mixing glass, add ice and stir to proper dilution, approximately 40 turns. Strain into a chilled cocktail glass, martini, coupe or nick & nora. Express a peel of orange across the top of the cocktail and then rest on the rim of the glass.
Orange Peel
Coupe/Martini
This cocktail is all about complimentary flavors. I built off of the base of the scotch of honey, fruit and malt notes and added more depth. Coffee infused vermouth is welcomed with the date like sweetness of the PX Sherry, and rounded out with the black walnut bitters. This is a spirit forward, pleasure seeking, slow sipper, good Old Wide Eyes.
Recipe by Danny Natali
Place all ingredients in shaker tin and shake long and hard for about 15-20 seconds. Strain into a rocks glass with crushed ice. Garnish with mint sprig (and raspberry preserves “roll up” if you did that step. If not...totally okay, it’s still delicious!)
Mint Sprig (and optional raspberry roll up
Rocks
My aunt (who married into our family) is Brazilian. One of the things she taught me was about the Brazilian term “saudades”. In Brazil saudades is an expression denoting the pain of being away from a loved one. My cocktail is a twist on the classic caipirinha, and reminds me of the first time I visited my aunts family and was welcomed with open arms and caipirinhas. Until we are out of quarantine and able to travel and hold our loved ones, I will be sipping on my twist on the classic caipirinha, my “saudades”
Recipe by Danny Natali
Mix all ingredients (except soda water) in a shaker tin and shake it long and hard for 15-20 seconds. Fine strain into a martini or coupe glass and top with a splash of soda water. Garnish with a kumquat and enjoy!
Kumquat
Martini or Coupe
The owners of the restaurant I work at (Ronan) have a kumquat tree in their yard and were kind enough to share their product during this time of need. I decided to do what I do best and incorporate them into a cocktail
Recipe by Jonathan Stanyard
Add all ingredients to a cocktail shaker with ice and shake well for 12 seconds. Double strain into a chilled cocktail coupe. Garnish with a fresh lime wheel.
Fresh Lime Wheel
Cocktail Coupe
I wanted to create my ideal fruited daiquiri. The strawberry daiquiri has gotten a bad wrap and this cocktail is here to fix that. The strong funky and grassy Saint James agricole rhum is finished with viscosity from the pineapple gum, a little strawberry, and a touch of bitter from Campari. Perfect cocktail anytime of the day to take you away to Martinique.
Recipe by Danny Natali
Shake all ingredients (besides Prosecco) in a shaker tin medium 10-15 seconds. Top with 1 1/2-2 oz of Prosecco. Strain Into a martini or coupe glass. Garnish with mint sprig
Mint sprig
Martini or coupe
Fancy face is what a call my girlfriend. This drink was made for her :)
Recipe by Thi Nguyen
**Cocktail
Add all the ingredients except Soda Water into a shaker with Ice
Shake well
Double strain into a Collin glass
Add ice
Top it off with Soda Water
**Pineapple Cordial
300g sugar
200g Pineapple Juice
100g Lime Juice
1 whole lime zests
1 Cinnamon Stick ( Optional)
1 Star Anise (Optional)
Add all the ingredients into sauce pan with medium heat. Stir constantly until the sugar is fully dissolved. Bring it to boil then turn off the heat. Let it sit for 30 minutes. Double strain into a container. Keep refrigerated.
Mints
Collin Glass
This cocktail is inspired by the feeling of sharing your passion with people. The current situation does not let us spend time and create experiences with each other. But it does not hold us back from spreading what we love. I want to create a cocktail that people have fun when they replicate and enjoy it at home.
This cocktail is refreshing, light, yet quite complex. Citrus and Pineapple Cordial embrace the tropical aroma, light savory, and vegetal undertones of Novo Fogo Silver Cachaca. Using Campari set a layer of bittersweet that makes the drink more complex.
Doing R&D for this cocktail reminds me of how much I love telling stories and creating drinks for others. I hope it can inspire people to continue sharing what they love, even in this hard time.
Recipe by Peter Hannah
Add ingredients to shaker, add ice and shake vigorously for 8-10 seconds. Double strain into nick and nora and garnish with fresh grated cinnamon
**vanilla coke syrup
1 part cola (flat)
1 part granulated sugar
Add 1/2 tsp vanilla extract to 200ml of mix and stir to combine.
Cinnamon
Nick and Nora
When it comes to non-alcoholic drinks, vanilla coke is pretty untouchable. It may not be good for us buy the flavors of cola and vanilla are such a great pairing and also bring other flavors together wonderfully. Coke is caffeinated and so I wanted to create a kind of espresso martini riff that would act as a pick me up. The van gogh line was the perfect fit with their versatile flavors that allowed me to create a foavorful drink that isnt too sweet and packs a real punch.
Recipe by Peter Hannah
Add all ingredients except Guinness to shaker, add ice and shake vigorously for 8-10 seconds. Double strain over ice into a rocks glass and top with Guinness float
** earl grey syrup
Brew double strength eal grey tea. Add 1 part tea to 2 parts granulated sugar. Bottle and refrigerate.
Guinness float
Rocks glass
I always have Guinness in the fridge. Myfriend Jamie Huddleson (a proud Northern Irishman) turned me onto it as he drank it like a fish. Being originally english i thought the tea syrup would be an homage to my own upbringing, and the canadian rye is a further commonwealth link, making it a classic ny sour riff with historic roots.
Recipe by J.A. Harrison
Combine all ingredients in a mixing tin, shake and strain over fresh ice
To make strawberry agave syrup, combine 1 part by weight 100% strawberry juice to 4 parts by weight 100% blue agave syrup
Fanned strawberry + two basil "rabbit ears"
Rocks tumbler
This cocktail was created to be an easily crushable spring/summer patio drink, eponymously inspired by one of my favourite novels as a kid. The split base with aperitivo wine makes this low-abv drink perfect for brunch, and with the Casa San Matias base, pairs deliciously with huevos rancheros.
Recipe by Adam Sarkis
Simple syrup 1:1
Build, Shake, double strain- UP.
Sprinkling celery salt on top.
Celery Salt float
Fancy Stemware
I live in Chicago and was looking for common household ingredients in a Chicago home. A STAPLE- is keeping celery salt on hand for hot dogs or bloody mary’s.
We’re keeping things mad causal here.
Recipe by Marcelo Barredo
Tomato Syrup*
Measure 1 cup of Lakewood Organic Pure Tomato Juice (fresh pressed, unsalted)
Slowly add 1 cup of Agave Syrup (100% Blue Agave) while mixing with spoon
Add a pinch of celery salt and mix well
Yuzu Juice* can also be found online easily
Cherry Tomato with Rosemary Twig (remove needles)
Rocks Glass
I wanted this cocktail to be savory because it seemed like an interesting challenge. With this in mind, I used tequila because of the pepper notes. I used Yuzu juice because it's in several kitchen recipes due to its unique tart flavor. Considering that many sauces use tomato as the base, I decided to make a sweet tomato "sauce" to compliment the flavors in the cocktail. I used Aperol to add dimension with the mild bitterness. The citrus notes in Aperol also pair well with the Yuzu and the slight acidity in the tomato.
This drink is called Tomato Sunrise because it's reminiscent to a tequila sunrise in color and base ingredient (tequila).
Recipe by Luis Diaz
Very easy, adding ingredients to the sharker bathing for a few seconds, add ice to the glass and server the liquid that is inside the sharker, then decorate.
Dehydratled banana slices and Spearmint
Collins Glass O Glass of 8 onzas
In this cocktail my inspirations come from the beautiful beaches of Punta Cana and its peculiar sand, I also wanted to give it an herbal and spicy touch so that it had a characteristic touch, as well as using the tiki cocktail bar as a reference to give that warm and summer touch to the cocktail.
Recipe by J.A. Harrison
Combine all ingredients in a mixing tin, shake, and double strain with a Hawthorne and tea strainer into a coupe
Edible dragonfruit peel "wings"
Coupe
This cocktail was inspired by my favourite poem, "Lady Lazarus" by Sylvia Plath, and I wanted it to represent the wings of a phoenix rising to new life, as ends Plath's poem, lines 82-84: "Out of the ash / I rise with my red hair / and I eat men like air."
Recipe by Richard Shortell
1. Wet the rim of a Mason jar with a lime wedge and dip into the taco seasoning mix to rim the glass.
2. Fill with ice and 2 ounces Van Gogh Vodka.
3. Add 4 ounces Clamato Picante.
4. Add 1/2 teaspoon smoked paprika and 1 teaspoon hot sauce.
5. Add 6 ounces of your favorite Mexican lager.
6. Garnish with a spicy beef stick and a lime wedge.
Spicy beef stick & a lime wedge
Mason Jar
What I miss most about tending bar at the neighborhood pub where I work is having a good laugh with the regulars. I can't wait to get behind the stick and share some laughs over the stories about how we entertained ourselves during quarantine. The inspiration for this drink came from a popular, but wacky documentary I'm sure we all watched out of boredom. The cocktail is a riff on a classic Michelada; the Van Gogh Vodka and smoked paprika take it up a notch, and the beef stick adds a bit of much needed whimsy.
Recipe by Justin Cone
-Build in shaker tin
-shake 15-20sec
-double strain
-rosé simple
1 part Rosé wine - 1 part sugar
Whisk on very low temperature until sugar is dissolved. Do not boil or overheat.
Orange twist on side of glass
Martini - Coupe
I wanted to create a bitter forward, herbal cocktail that did you justice after a large meal. My inspiration for ingredients came from trying Becherovka for the first time and falling in love with the intense herbal flavors.
Recipe by Adrian Gonzalez
Add all ingredients to blender with ice and crank it to high!
Pineapple leaf, 3 coffee beans, grated coconut
Mason Jar or a coconut shell
Well due to quarantine I’ve been spending all my time at home, mostly in the backyard on my hammock. So I’m hanging in my hammock, and this coconut falls and scares me half to death. But as I gather myself, I’m overwhelmed with excitement when I realize I can make some fresh piña coladas. It’s my first time opening a coconut so I smash this bad boy with a rock about 100 times. I was definitely not prepared for what I was getting myself into. So about 15 minutes pass, I’m drenched in sweat and I finally get to the fleshy part. Cool, now I just have to make some coconut cream. Wrong. Apparently I needed to keep the coconut water so now I’m back looking for another coconut to crack. Luckily, after my first encounter, I am now much better versed at the art of beating a coconut with a rock, so it only takes me about 5mins to open this one(saving the water of course). So now I’m really on my way to making fresh piña coladas! I make my cream, grab my Saint James rum, a little pineapple, and a squeeze of lime. I’m just about ready to hit the blend button when I realize it’s only 9:30a. “What has this quarantine done to me” I think. Realizing it’s basically the crack of dawn for any seasoned bartender, I throw some coffee beans in there and crown this the cafecito of piña coladas. The café con coco is born.
Recipe by Mallory Mccormick
Combine ingredients in shaker, shake, double strain into rocks glass over ice, clip fresh lavender to rim.
Lavender rim
Rocks glass
This was my first cocktail I ever made as a mixologist and it made it onto the signature cocktail menu at downtown 12 west. Orgeat is my favorite flavor ever and I love how it sweetens up the herbal taste in the Becherovka and the elderflower.
Recipe by Jena Ellenwood
Add all ingredients in mixing glass (or pint glass) add ice and stir
Strain into Nick and Nora
*Optional* Shiso Leaf and pickled Ume plum
Nick and Nora
I created this drink based on the flavors of the pickled Ume plums my friend Brianna's grandmother makes. I grew up with Ume plums and umeboshi vinegar in the house always, so to have them made by a friend's grandmother who was first generation Japanese American was very special for me. The more I learned about the woman making the plums, the more amazing she became.
Mary Nomura is known as the "Songbird of Manzanar", she was interned there with her siblings during WWII when she was just a teenager. While there, she would sing in showcases, which is how she met her husband. She now spends time preserving Manzanar and performs there yearly for the pilgrimage so that future generations will know the history. There is a documentary telling her story available on Youtube.
When I first tasted the Marie Brizard Yuzu, I immediately thought of the bright and briny plums. My mind started to piece things together like making a dish-- I wanted to compliment that flavor with layers of ginger and herbs native to the same area where Mary lives and also where she makes her plums--the Amass LA Gin made perfect sense, the distiller, Morgan, uses botanicals she grows in her garden in CA for distillation. I also wanted a very strong female presence in my cocktail, to honor both Mary and Marie Brizard. The Hella Bitters and Amass are both female distilled and the vermouth is from the same region as Marie Brizard.
I originally created this with a Shiso Leaf and Ume Plum garnish, I have included that photo. In the video I will upload to IG (@jena.lane) there is no garnish, I have eaten all of my Ume plum stash and I feel that the cocktail stands on its own without it. I hope you enjoy!
Recipe by Jessi Pollak
Combine all ingredients in a shaker tin and dry shake to combine. Add 2 large ice cubes and long shake. Fine strain into a chilled coupe, and top with fresh grated cinnamon.
Grated Cinnamon
Chilled Coupe
During these confusing times, I find myself drawn toward flavors that conjure a sense of nostalgia and solace. For me, Mexican hot cocoa is the ultimate comfort beverage. In the same vein as Mexican hot cocoa, this chilled Flip-style cocktail is rich, chocolatey, silky, spicy, smokey and complex. I wanted to create something that would be reminiscent of that familiar flavor profile, but with a boozy boost and subtle sweetness. The use of a whole egg adds richness and texture without sweetness, and the Marie Brizard Chocolat Royal contributes a velvety, dark chocolate finish to this Capirotazo Picante (Spicy Flip).
Recipe by Derek Grimm
Avocado orgeat:
2 1/2 cups white sugar
2 1/2 cups water
2 avocado pits (dried and sliced)
2 strips orange zest
1 strip like zest
Toast sliced avocado pits in over for 10 minutes at 325 degrees
Bring sugar, water and citrus zest to light boil
Add toasted avocado pits to syrup and let steep overnight
Cocktail build:
Add all ingredients to Collins glass.
Fill 3/4 way with crushed ice
Swizzle until glass begins to get frosty
Top with more crushed ice
Mint bush
Collins Glass
Every April I visit my parents in Florida. Getting away from the chilly Massachusetts weather and drink tiki cocktails at their favorite beach bar. Not being able to go visit them has left me feeling a little lost, so I decided to make this drink to help me feel like I’m with them. A definite patio crusher, this cocktail makes me feel like I’m sitting on the deck watching the sun go down over the Gulf of Mexico.
Recipe by Michael Demahy
Cinnamon simple - toast 2 cinnamon sticks
Add cinnamon sticks to one cup of water. Let simmer for 15 min. Add 1 cup of sugar
Pineapple crescent and orchid
Pearl diver
I love exotic tiki style cocktails. I love the flavors and the idea of escapism and creating a drink that transports you to a different time and place. Right now with covid - 19 going on is a great time for these kind of cocktails
Recipe by Michael Demahy
Honey- 1 part honey 1 part watter
Orange zest
Rocks
This simple delicious cocktail was inspired by the boulevardier. This is a simple boozie cocktail great for any time of the day.
Recipe by Tyler Staples
Combine all liquid ingredients into a cocktail shaker. Using a fine strainer sift the matcha into the shaker tin to avoid clumping. Add ice and shake vigorously. Fine strain over crushed ice and top with freshly grated nutmeg.
Lemongrass Syrup:
Combine equal parts lemongrass, sugar, and water. Bring to a simmer and let cook 5-10 minutes. Remove from heat and allow to sit an additional 30 minutes. Chill for several hours and strain out lemongrass pulp.
Grated nutmeg and a lemongrass stalk tied around the glass
Small rocks glass (8 oz)
To set the scene: it is a lazy Saturday afternoon. The sun shines through my western window. I toss a few pillows on my tatami mat and put on an album by Khruangbin. I have my cocktail in hand: time to relax and take a voyage around my room.
My cocktail was both inspired by (but limited to) the ingredients I had on hand. In doing my part to minimize exposure to the outside world because of COVID-19, I go out every other week for a few hours to resupply on food and household items. Fortunately, I had just finished my restock the day before I made this cocktail and so had a very full kitchen to play with.
For the remaining 13 days and 21 hours I spend at home, a lot of that time is spent in my room. The name for my cocktail is taken from the novel of the same name by French author Xavier de Maistre who was confined to his home for six weeks in 1794 (albeit for his participation in a duel).
I chose to use the Novo Fogo Colibri cachaça in a fun batida-style cocktail for all of its tropical fruit and spice flavors, but also as it means 'hummingbird'. (I collect taxidermy and most of my pieces are birds). This week I planned on cooking a lot of Thai food, so I made use of the ample coconut and lemongrass I had around. The matcha helps lighten the richness of it all, and plays nicely with the citrus notes in the lemongrass and vegetal flavors in the cachaça, while providing a bonus late afternoon caffeine pick me up. I loved the visual and tactile interplay of the lemongrass and the tatami mat, and having it wrapped around the glass allows the fragrant oils to become an additional olfactory dimension. The final touch of a little nutmeg binds all of the ingredients together with an elegant lightness.
Recipe by Jessi Pollak
Combine all ingredients in a shaker tin and dry shake to combine. Add 2 large ice cubes and shake until disintegrated. Pour into a chilled collins or zombie glass and allow to rest for two minutes. Once rested, slowly pour chilled club soda into the middle of foam until foam is near saturation.
To prepare Coco-Reál-Demerara:
Combine equal amounts by volume of Coco Reál and Demerara syrup (1:1 water:sugar ratio), and whisk until well combined.
N/A
Chilled Collins or Zombie
The frothy, refreshing Bright Side Fizz highlights the bright side of quarantine... that we finally have time to shake a cocktail for 7 minutes! Modeled after a classic Ramos Gin Fizz, this drink swaps gin for Cutty Sark Blended Scotch Whisky, uses exclusively lemon instead of a lemon-lime combo, and adds a subtle tropical note with the addition of coconut cream. Scotch and coconut is one of my favorite flavor combinations, and I was inspired to work that delicious flavor profile into Henry C. Ramos' classic 1888 foundational recipe. Now is the perfect time to work on at-home cocktail making technique, and the Bright Side Fizz is an excellent reward for its requisite arm workout.
Recipe by Rachel Spencer
Grab shaker
Cut 2 strawberries and muddle
Add ice
Add vodka
Peach snaps
Squeeze fresh lime
Add ginger beer
Do 3 shakes but be careful because of the ginger beer
Drain in glass
Add ice from shaker
Fresh strawberry
Tom Collins
I love experimenting with drinks. When I was coming up with a cocktail menu since I love Moscow mule so I wanted do it with a twist.
Recipe by Michael Demahy
None
Flower and orange slice
Tiki mug
Ao melhor means “the best” in português. This cocktail was inspired after my fiancé. She is from Brazil and her favor two cocktails are a caiprinina and a pina colada só this cocktail is the perfect cross of the two.
Recipe by Michael Demahy
None
Orange zest and pineapple frans
Rocks
The boulevardier is one of my favorite classics but I also have a deep love for tropical cocktails. This brings the two together. This is a simple boozie cocktail that everyone will enjoy
Recipe by Katie Renshaw
Combine all ingredients into tin, add ice, and shake. Double strain into a coupe with an ice nugget. Garnish with a tangerine slice (dehydrated or fresh) and freshly grated nutmeg.
Dehydrated or fresh tangerine slice (whichever is available), freshly grated nutmeg
Coupe
Video: https://vimeo.com/406907177
When Scapegrace Gold won best London Dry gin in 2018, co-founder Mark Neal cheekily called the addition of tangerine in the Scapegrace Gold the “lucky 13th botanical.” The number 13 has this connotation of being a very unlucky number, and one of those misinterpretations of the number ties into the thirteenth card of the Tarot deck, ominously known as the Death card. When it comes up in a Tarot reading, it actually has a positive meaning, symbolizing a period of renewal and shifting priorities. In our current time of crisis, our community has experienced a shift in priorities; we’ve refocused on helping others and providing aid for our community. We’ve also begun to consider how we can come out of this a stronger and more sustainable industry.
I chose ingredients that not only highlight the 13 botanicals in the Scapegrace Gold Gin, but ingredients that symbolize renewal and rebirth: tangerine symbolizing new beginnings, honey signifying springtime and new life, and the flavor of almond representing reincarnation.
The death card being so misunderstood, some Tarot decks even change the name of the card to “The Card with No Name,” so I wanted to call this cocktail “The Cocktail with No Name” as an ode to the 13th card in the Tarot deck, and as an ode to the change and rebirth our industry will experience throughout this crisis.
Recipe by Cole Herring
*Demerara sugar and water (1:1) slow simmered with star fruit slices (8 slices per cup; 15-20 minutes) and strain through fine mesh sieve
Muddle 6-8 fresh mint leaves with 1/2 oz. star syrup
Add 2 oz. Novo Fogo Barrel-aged Cachaca, 1 oz. Lemon Juice and 3/4 oz. Aperol
Shake and double strain over rocks
Add 2 dashes of orange bitters
Garnish with a mint sprig and dried star fruit slices
2 dashes Orange Bitters, Mint sprig and dried star fruit slices
Rocks Glass
I'm always looking for fun, new fruit at my local grocery store for inspiration and this week I happen to run across star fruit for the first time. I love the semi-sweet & tart flavor so it was a must-use for this cocktail. Novo Fogo Cachaca is one of my favorite liquors to work with because of its bold and funky flavors. The orange-apple like flavors of the star fruit paired with the warm notes of the barrel-aged cachaca. Aperol adds a subtle bitterness to further the layers and complexity of the cocktail without over-powering the other flavors. The use of demerara syrup and mint gives the cocktail a fresh, tropical finish to each sip. Finally, orange bitters compliments all of the elements in the cocktail and amplifies each and every flavor.
Recipe by Michael Demahy
Honey- 1part honey 1 part water
Basil and bellpepper
Rocks
With this cocktail I wanted to use fresh ingredients that are easy to get your hands on. This is a fresh summertime cocktail that anyone can make
Recipe by Benjamin Pozar
Add all the ingredients to a shaker tin with ice. Shake the drink well and double strain into a chilled cocktail glass. Garnish with a golden delicious apple fan.
Golden Delicious Apple Fan
Martini Glass or coupe.
This all started with the idea of giving a classic cocktail a little zhuzh. The appletini has been a classic that no one agrees on the ratio for and will always be balanced too strongly or too sweetly or some combination of that or worse. Adding a balancing acid and a unifying sweetener help the harmony and presentation from a neon green sugary vodka cocktail. It should appeal to the classic 1970's Appletini drinker and the modern drinker. Enjoy.
Recipe by Michael Whiteley
Add all ingredients into shaker tins, add ice and shake. Fine strain into old fashioned glass over fresh ice.
Vanilla Chai Cutty Sark - 2 bags of vanilla chai tea ( I use Bigelow, easily found at the grocery store)
Orange zest
Old fashioned m
I wanted to come up with something that will make scotch more approachable for warm weather. I started with the classic Mai Tai and worked backwards from there. The tea brings out the natural vanilla notes that are subtle in the whisky, and the chai adds some rich spice to balance out the sweetness from the banana and almond. The name is after the poem by Robert Burns, where the term Cutty sark is commonly used.
Recipe by Paula Lukas
Combine ingredients in a mixing glass with ice and stir untill well chilled.
Strain into a coupe that has been half rimmed with cinnamon and sugar.
Garnish with a slapped sprig of thyme.
Cinnamon sugar half rim and sprig of thyme
Coupe
I love scotch and I also love 80's music. Simple Minds is one of my favorite bands and since they are from Scotland I created a scotch cocktail that I can enjoy while listening to their music and think about all of the great times that I had in the 80's. Since we are missing our friends and family I thought the title of the song was just a reminder not to forget about the people that we care about.
Recipe by Michael Demahy
None
Blackberry and orchid
Pearl diver
I love exotic tiki cocktails. Right now we could all use a little escapism and that’s exactly what this cocktail will do for you. Take a sip of this cocktail and you will feel like you are in paradise.
Recipe by Michael Whiteley
Add all ingredients to a mixing glass, ice and stir. Strain into coupe and garnish lemon zest
Lemon Zest
Coupe
I wanted a bold sipper to really showcase the whiskey, and the Black Manhattan came to mind. My goal was to let the earthy and Smokey notes to shine through and the heat from the proof to be complimented. The funk and sweetness of the rum adds a nice balance without being a bully. The amaro pairs well with the natural orange peel notes of the whiskey, while the becherovka adds some subtle honey notes.
Recipe by Justin Cone
- Build in Shaker tin
- Muddle Pickled Strawberry
- add rest of ingredients
- shake and double strain into flute
**Pickled Strawberries
1 pint strawberry
3/4 cup champagne vinegar
1/4 cup undisturbed apple cider vinegar
1/2 cup lustau sherry (if you don't have lustau, dry sherry is fine)
2oz simple
Zest from 1/2 lemon
Let sit for 24 hours in refrigerator
1 Pickled Strawberry at bottom of glass
Flute
I am in love with homemade ingredients. Getting to work with pickled strawberries is so exciting because the different flavor profiles are limitless: sweet, sour, robust are just a few you will experience with that cocktail.
Recipe by Michael Whiteley
Add all ingredients into shaker tin, add ice and shake. Fine strain into coupe and garnish with lime wedge.
Passion Fruit syrup: heat one container of frozen Perfect Purée ( or similar brand). Once liquified, add equal amount of white sugar, stir until sugar dissolves and refrigerate.
Like wedge
Coupe
My goal was to make a funky, earthy, and slightly bitter daiquiri riff. I wanted it to be bold and festive while still being easily chuggable and approachable. A little dark rum adds some richness to the young and bright cachaca, while
The suze keeps the overall sweetness in check.
Recipe by Michael whiteley
Add all ingredients to shaker tin, add a few pellets of crushed ice and whip. Pour everything into an old fashioned glass, top with crushed ice. Garnish mint sprig.
Mint Sprig
Old Fashioned
I set out time make a margarita style cocktail, without adding any extra sugar. The peach and pineapple bring a natural sweetness that is balanced by the tartness from the lemon. The young vegetal notes of the blanco tequila add enough heat to give the cocktail some weight while allowing it to be a light summer sipper.
Recipe by Chetan Gangan
First remove the skin of the pineapple the rub it with a spicy mix and the let it smoke in a smoker for around 30min then juice it
Garlic flower
Metal glass
Somras mean as A homage to the ancient Indian spirit which was enjoyed by the Hindu god as said in mythology so this drink a tribute to that old drink so the reason way I am using Paul John as it’s a single malt from India and given a Indian flavor touch the spice rub pineapple and the mango ginger and the glass which I serve the drink replicates the old metal ancient glasses found in India
Recipe by Michael Whiteley
Add all ingredients to mixing glass, ice and stir until chilled. Strain into and old fashioned glass over large rock (if available). Garnish lemon and orange zest
Lemon and orange zest
Old fashioned
JP Wisers makes the perfect base for what I like to think of as a summer old fashioned. It’s slightly lighter bodied but has plenty of tannin and caramel notes, which keeps the drink easy sipping but not watered down. Pineapple and apricot bring sweet and fruity notes, and the cocchi adds some slightly bitter, dry herbaceous body to the cocktail.
Recipe by Phil Collins
Place syrup, bitters, and mint into copper mug. Muddle mint leaves until they start to break apart. Add soda and whiskey. Stir a few times to incorporate. Top with ice (crushed ice if your feeling fancy!) and mint sprig.
Mint Sprig
Copper mug, though a rocks glass works perfectly well.
I wanted to celebrate the heritage of the whiskey, while tapping into a craving for a julep. The Paul John Classic has this wonderful baking spice to it that I wanted to kick up in the syrup with the ginger and the Curry, the peach works to compliment those baking spices and play up with the ginger, while the mint comes in and soothes everything out towards the end.
Recipe by Peter Hannah
Add all ingredients to tin and dry shake to emulsify. Add ice and shake vigorously for 10-12 seconds. Fine strain into coupe glass
*pear rosemary syrup
Add 2 chopped bartlet pears and three sprigs of rosemary to 2:1 demerara syrup. Heat gently for 25/30 mins but do not boil. Fine strain, bottle and refrigerate.
Ground Rosemary
Coupe
I love pomme fruits and feel like they dont get enough love in cocktails. Scotch has fantastic apple and pear notes and i wanted to highlight them in a drink that wasnt a straight old fashioned or rob roy riff. In cockney slang apples and pears is slang for “stairs”. As the originam curry sark spent plenty of time on the Thames I used the cockney area of london as the inspiration for the drink name.
Recipe by Peter Hannah
Add all ingredients to shaker. Shake vigorously for 8-10 seconds ans fine strain into nick and nora. Garnish with nutmeg
Nutmeg
Nick and nora
Spring in the northern hemisphere is fall in the southern hemisphere, so i wanted to take Novo Fogo and make a fall style daiquiri to showcase the barrel aged qualities in this expression and its’ versatility.
Recipe by Carol Donovan
Stir all ingredients together with ice. Strain into chilled coupe. Express oil of lemon over the top & discard.
Garnish with lemon peel (may be propped with a pick to honor a wind-filled sail.)
Lemon peel
Coupe
I love the feeling of being on the water, and since Cutty Sark's logo is a giant cutter ship I was inspired to celebrate that love. Living in a city on the shores of Lake Michigan (one of the Great Lakes - and those who have not seen them before are surprised to find out that it can look like an ocean) I am always thrilled when I have the chance to spend time on someone's boat letting the water rock me to calm.
I wanted to celebrate the balanced flavors of Cutty Sark, but also keep this a cocktail with lots of body. This cocktail can be batched and kept on board the boat - ready for whenever one has time to set out into the blue next...
I choose to serve this in a coupe, but it can just as deliciously be served in whatever vessel you have on board!
Recipe by Phil Collins
Add mango, juice and passion fruit syrup to tin; muddle mango until it starts to get soft. Add cachaca, shakes 6-8 seconds. Double strain into tall glass add ice. Float grenadine on top (which will ultimately start to fall and create that bottom red layer!)
(Bonus: tastes great blended too! Place all ingredients into a blender with 2 cups ice...voila! Vacation at home.)
Pineapple Fronds
Collins Glass
This idea comes straight from Brazil. Passion fruit, Mango, and Pineapple are staples in Brazilian cuisine. With that amazing earthy funk from the cachaca I knew it would play well with the mango and I wanted to punch up those tropical notes. Almost like being in Iponema...but not quite.
Recipe by Michael Whiteley
Middle two orange slices in old fashioned glass
Add all ingredient minus orange slices into shaker tin, add two cubes of ice and whip until chilled. Pour into old fashioned glass with orange slices. Add ice and top Prosecco, give quick stir and serve.
Orange Slices
Old fashioned
I wanted to make a no brainer, super drinkable cocktail that nobody can hate.
Recipe by Benjamin Pozar
Stir all the ingredients with a generous amount of ice, more than you think you need. Cut a large lemon peel into a generous yet ornate swath. Strain your cocktail into a chilled martini glass. Express your lemon peel over the drink and garnish. Serve. Or sip and enjoy.
Large Lemon Peel
Chilled Martini Glass
This drink was really all about ratios. A martini is so detail based and I would always love sneaking in a barspoon of bergamot liqueur into a 50/50 martini and doing a light twisty strip of a garnish. I slowly upped the amount of bergamot liqueur loving it more and more. I call this a "3, 2, 1". The countdown brings excitement be it in the field of sport, cinema, or competitive battling tops. This is more of a starter martini than the under the table martini we often see today. This is a primer. It makes you want to experience more great things over the course of the night. I hope you do,
Recipe by Luke Nevin-Gattle
Rim a rocks glass with toasted coconut and chill. Batch 3 parts Greek yogurt (5% fat) & 2 parts Sirop de Sucre de Canne in a squeeze bottle to allow for easier pouring. In a shaker add 3 dashes Peychaud’s Bitters, 1 1/4 oz batched Marie Brizard Sirop de Sucre de Canne & Greek Yogurt (5% fat), 1/2 oz Van Gogh Espresso Vodka, & 1 1/2 oz Novo Fogo Barrel-Aged Cachaça. Shake and double-strain into the chilled rocks glass over ice. Serve and enjoy!
Toast Coconut Rim
Rocks
I toast to my fellow industry colleagues today. It’s tough right now. Many of us are extroverts that are practicing social distancing when we would much rather venture out into the world. My cocktail is dedicated to all those individuals who need a moment to escape. Inspired by the feeling of tiki’s transportive nature, I have decided to feature Novo Fogo Cachaça as my base. I picture myself transported to Brazil, basking in the sun on a patio, after enjoying a fabulous brunch at a local restaurant. Not quite ready to leave yet, I order one more cocktail. I opt for the Fuga. (“Fuga” meaning “Escape” in Portuguese.) Featuring Novo Fogo’s Barrel-Aged Cachaça, Van Gogh Espresso Vodka compliments the chocolate, cinnamon bark, & coffee notes from the rested bourbon barrel notes. A few dashes of Peychaud’s Bitters is added to enhance the caramel & fruity notes while adding just a hint of bitterness. For a touch of pleasant sweetness, Marie Brizard Sirop de Sucre de Canne elevates Novo Fogo’s organic pressed sugarcane’s vegetal & savory character. No brunch is complete without a healthy dollop of Greek yogurt, so a 5% fat Greek yogurt adds a think & creamy body bringing out out even more savory & citrusy notes. A rim of toasted coconuts flakes top off the cocktail getting me ready for some much needed beach time. So here’s to all you fellow industry folk. I tap a shot of Novo Fogo on the bartop to you and hope you have your own moment to escape soon. Saude!
Recipe by Kelly Silva
Blood Orange Syrup
1 cup H20
1 cup Sugar
2 blood oranges, juiced and zested
Bring all ingredient to a boil and then strain. Reserve blood orange slices for garnish.
Place 2 of the blood orange slices on opposite sides of Collins glass. Fill with ice. In a shaker, mix cachaca, syrup, lemon, and bitters together. Shake and strain into glass. Top with soda water.
Blood orange slices
Collins
Just before all non essential businesses were shut down. We were having a birthday party for a friend who loves cachaca. However, she was pregnant and wanted a drink that was fun and would taste great with and without alcohol.
Recipe by Owen Wolfertz
Cocktail: Shake all ingredients with ice. Double strain into old fashioned glass over king cube. Garnish with a sprig of thyme.
Lime-Thyme- Cordial:
Peels of 24 limes
4 cups lime juice, strained of pulp
2 cups lemon juice, strained of pulp
3 cups sugar
1 bunch thyme, torn or roughly chopped
2 tablespoons large-cracked black pepper
Place lime peels in cambro and set aside. In a saucepan, combine lime juice, lemon juice, sugar, thyme and black pepper. Place over medium-low heat and stir to dissolve the sugar. DO NOT BOIL. Pour the hot juice/sugar mixture over the lime peels. Cover and let steep 24-48 hours. Strain through a cheesecloth or coffee filter. Bottle and keep refrigerated for up to a month.
Sprig of thyme
Old Fashioned glass
Scotch has never really been one of my go-to spirits when coming up with cocktails. I've been challenging myself more to use scotch. I like that this is basically a riff on a sour except a touch drier and more herbal.
Recipe by Justin Cone
- Build in Shaker tin
- Add all ingredients, shake for 15-20sec
- double strain over ice into rocks glass
**Pecan Orgeat
4 cups pecans
2 cups white sugar
2 cups turbinado
6 cups water
4oz vodka
4oz orange blossom water
-toast pecans
-grind as fine as possible
-add water and sugar to a pan and bring to boil
-add pecans and simmer for 3-4 min
-pour in cambro and refrigerate for 12 hours
-strain through cheesecloth and add vodka and blossom water
Charred Cinnamon stick
Rocks
This is easily one of my favorite cocktails, I mean who doesn't like pecan pie? Orgeat is such a cool ingredient to play with, it imparts a wonderful silky smooth feel on your pallet which is exactly what I wanted out of this drink.
Recipe by Michael Schreier
Combine ingredients in a shaker and double strain into tiki glass. Mist Angostura butters over the top. Garnish with fresh mint and Fruity Pebbles.
Fresh mint and Fruity Pebbles
Tiki
This cocktail is important to me because I’m a Tiki-Maniac! I also have a obsession with cereal of all kinds, I think it’s safe to say I’m a cereal connoisseur! This drink is very well balanced and and taste like you are on beach chillin. I also use oak milk nowadays because it’s better for the environment than almond milk. The uniqueness from the Rhum compliments the creaminess from the oak milk!
Recipe by Shanell Verandez- Williams
Add all ingredients, except dark rum into a shaker with ice. Shake and strain into a coup/cocktail glass. Then float the Spice Dark rum on surface.
Lime Wheel
Coup
My inspiration for the Gran Caribe Sunset is my love of the Caribbean that stems my culture, family and soul, like Rum itself. I created this cocktail at a former Latino/ Asian restaurant, (that was also an inspiration),as a need to move some of the rum that was ordered my mistake. It became a hit with the guests and became a staple on the cocktail menu.
Recipe by Ryan Christiansen
Combine all ingredients into shaker.
Double strain into tiki glass.
Spray Angostura over the cocktail.
Raspberry, blueberry and coconut and Cashew balls then spray angostura
Tiki glass
I’ve done Brazilian Jiu Jitsu most of my life so when I saw that there was an açai blueberry vodka from Van Gogh. I decide to replicate a traditional açaí bowl from Brazil. Açaí berries have triple antioxidants to help rejuvenate your body. This cocktail is light and refreshing. The ingredients and the flavor profile in the cocktail are to stay as true to the real ingredients in the Rio bowl. This cocktail literally brought me back to the Jujitsu mats in Brazil where I found my love for the açai berry.
Recipe by Rick Blumberg
Add the first four ingredients to a tin with fresh ice.
Shake mildly about 10-15 times.
Strain into a rocks glass with crushed ice
Layer Blackwell Rum on top of glass.
Half Lemon wheel, fresh mint and an umbrella for fun
Rocks Glass
The inspiration came from a fruit driven Mai Thai. I wanted to make something that took us away from the four walls we have been starring at for the last month and took us to a tropical oasis. The use of lemon and mint were fun symbols of the Brazilian colors.
Recipe by Nolan Jones
Add all ingredients into shaker with ice and shake. Strain out ice and dry shake. Strain Flip the Curve into a chilled coupe glass and garnish with 3 cloves. Drink and Enjoy!
3 Cloves
Coupe
My inspiration for this cocktail came from my general love for all things eggs and herbal liqueurs (and an abundance of eggs in the fridge close to expiration.) Being a Floridian, the worst part about being locked up in the house is the lack of sun and missing the tropical life that once was. So to add a little tiki to my quarantine, I added some Coconut Cream and Angostura Bitters to taste like the tropics. Also the JP Wiser's Vanilla adds a sweet taste that could rival some rums. All together balance the wonderful, herbal Czech spirit, that will warm you up like you are out tanning on the beach!
Recipe by Orlando McCray
Add all ingredients to a mixing tin, whip shake with pebble ice, pour into a goblet or snifter, pack with pebble ice, garnish with colorful citrus, pineapple leaves, maybe some brandy soaked cherries.
citrus wheels, pineapple leaves, maybe brandy soaked cherries, umbrella, nutmeg
snifter or goblet
Becherovka is a great (more tasteful) sub for allspice dram in tiki drinks, this take on a Saturn allows this ingredient to shine in proportion to the gin.
Recipe by David Perez
Stir all of the ingredients in a Mixing Glass. Strain into a Coupe. Peel a Lemon and express oils over the top.
Lemon Peel
Coupe
Negronis and their respective variations can tell you a lot about the Gin you're using: is it too delicate, not enough juniper, over bearing, etc...
Thankfully Scapegrace has a nice juniper presence that holds it's own. I wanted to incorporate it into a White Negroni variation, as I felt it appropriate for Springtime. Summer is right around the corner and I felt that Banana would be a nice flavor profile to incorporate into a White Negroni while adding Summertime nostalgia. Bokers Bitters helps the Salers balance the Giffard Banana du Brasil and the Saline Solution rounds out the mouthfeel and accentuates the intricacies within the cocktail itself. This is a cocktail that can be enjoyed for months to come. Cheers!
Recipe by derrick li
Direction of Orange acid :
5 oz Fresh orange juice
5 g Citric acid
3 g Malic acid
Combine all ingredients into container mix well together then ready to use .
Direction of Cereal syrup :
60 g Cereal ( Brand name : Hostess donettes )
100 g Grade A clover honey ( mix with1part water to 1part of honey )
100 g water
60 g sugar
Combine all ingredients into stove with Medium heat about 5 -8 min ,slowly stir to dissolve all the sugar , cool down and double strain then ready to use.
Direction of cereal and matcha powder mixed dust :
2 - 3 pieces cereal
pinch of matcha powder
Combine all ingredients into a small container , use muddler to mash cereal into powder then mix it well together with matcha power and ready to use !
Cereal and matcha powder mixed dust
Highball glass with regular ice
" STAY IN " , it was inspired from the moment that we all during lockdown ! and the ingredients are simple and commonly found at home whether cereal or acid , easy to Corporate the beautiful favorite of the Scapegrace Dry Gin and shine through the 12 special botanical . The drink itself are creamy and refreshing , kind of like a gin fizz version cocktail but with cereal .
We are currently in a pandemic and ordered to stay indoors practicing “social distancing” to prevent spreading the virus, during this difficult time in quarantine, I sincerely hope this cocktail will bring some joy and well wishes to all of you. Please stay safe, stay indoor and enjoying this refreshing cocktail , also to remember – “Even the darkest night will end and the sun will rise. –Victor Hugo”!
Recipe by Orlando McCray
add all ingredients (except for tonic water) to a mixing tin and whip shake with crushed ice, pour into a stemmed pilsner glass, add tonic, pack with crushed ice, micro-plane lime and lemon zest.
lime and lemon zest
stemmed pilsner
This was an old favorite which I have turned into a hi ball. I miss crushed ice.
Recipe by Orlando McCray
Add all ingredients to a mixing glass, add ice, stir until properly chilled and diluted, pour into chilled Nick & Nora glass, express and discard a lemon peel.
expressed citrus oil
Nick & Nora
A lot of classics are unbalanced because of the ingredients available. This drink is based on an Angel Face, having an apricot liqueur that can balance with other ingredients made this an easy spirit forward cocktail to make.
Recipe by Justin Cone
- build in shaker tin
- muddle blackberries
- add all ingredients and shake 15-20sec
- Double strain neat into Rocks glass
Orange wheel and Blackberry
Rocks glass
Turns out scotch, sherry and blackberries go very well together. My inspiration comes from my passion for mixing flavors, and one day while experimenting I came across a fantastic flavor profile.
Recipe by Sam Treadway
Build in a rocks glass with a large piece of ice. Stir.
Garnish with a tiny pinch of salt on the ice
Pinch of salt on the ice
Rocks glass / double old fashioned
The Comfy Chair is the perfect cocktail for... well... a comfy chair! It’s a nuanced balance that’s complex and yet soothing. Apple and spice give you familiar nostalgic tastes, while sherry, salt and chocolate add unique savory notes. It’s just a nice slow sipper that can be enjoyed all evening long whether before or after dinner!
Here’s a video of me making one the other day:
https://youtu.be/p-tg4i7mVVQ
Recipe by Shelby Minnix
Citric Acid : 30g Citric Acid to 500ml of water
Saline Solution: 10g salt to 80 g Hot Water, chill before using
Combine all ingredients into a shaker tin with crushed ice and frappe briefly to chill.
Pour all contents into a rocks glass and enjoy
Optional light up ice cube and metal straw
Rocks Glass
Bartender's Argon is an exciting, orange, vanilla, and citrus forward cocktail. I used citric acid for it's sustainable properties and salt for balance. The vodka is added to lengthen the cocktail while keeping it Low ABV with an ounce. Bittercube Jamaican No.2 Bitters is added to the mix to round out the flavors of citrus and accompany the vanilla and orange notes from Marie Brizard Parfait Amour with allspice, clove and black pepper.
Argon is a noble gas that glows violet similar to the color of Marie Brizard Parfait Amour. Argon is used in neon lights that bars and restaurants still use to signify that they are open. The name is a pun (Bartenders are gone) It tells the story that we may be gone at the moment, but we will be back soon burning bright.
... Because we are Noble.
Recipe by Timothy Garso
Combine all ingredients to a mixing tin and stir until well chilled.
Lime leaf infused tequila: for one bottle of tequila, infused 6 bruised lime leaves for 3 hours at room temperature. Strain and rebottle.
3 skewered lime leaves set on rim of glass. Instruct guest to drop skewer into the drink, as the added oils from the lime leaves will continue to change the flavor of the drink over time.
Chilled rocks glass, served down.
When building this cocktail, I wanted to take everything we love about the margarita but one that didn't rely on fresh citrus for the punch. While the brightness of the lime leaves lend familiar citrus notes, the spices from the falernum and Peruvian bitters add a roundness that plays well through the change of seasons.
Recipe by Zev Glesta
Mango-lime cordial
Ingredients:
200g white sugar
150g ripe mango
2 whole limes, juiced & zested
Method:
Place white sugar in bowl
Zest both limes into sugar
Mix sugar and zest, let sit for 10 minutes
Scoop mango flesh into bowl and add juice from both limes
Put into blender, puree until smooth
Strain through cheese cloth and fine strainer
Build the cocktail in hi-ball glass:
1.25oz mango-lime cordial
1.75oz Paul John Brilliance
Splash of club soda
Mix ingredients with bar spoon
Fill glass with ice
Top with soda water and 4 dashes of bitters
Add mango slice
Mango sliced vertically
Hi-ball
My immediate inspiration from India when it comes to beverages is a mango lassi; but, as Brilliance offers a delicate, grassy, and semi-peated expression: the drink needed to echo the intricate notes and not overwhelm the palate with viscosity and fruitiness.
As I am quarantined with my in-laws in Florida, I am lucky enough to be surrounded by 6 mature 20+ year old mango trees which gave further inspiration to this cocktail. We have been eating the mangoes with lime juice almost everyday, and the realization hit me: simplicity is key when the ingredients are this good. The Brilliance played a beautiful juxtaposition with it’s honeyed and spiced notes that are refreshed when combined with the mango and lime within the cocktail to create the perfect harmonization of flavors. This is further lifted with a splash of bubbles to create a fresh take on a Scotch and soda.
Recipe by Lauren Pellecchia
Combine all ingredients in a shaker tin. Shake vigorously for 6-7 seconds. Add ice to the shaker and shake vigorously for another 10-12 seconds. Double strain into a Martini glass. Enjoy.
Sprinkle of Cinnamon
Martini
Blueberry muffins, fresh from the oven with a smear of cream cheese. With this cocktail, There is No Blue, I wanted take my favorite lazy Saturday breakfast treat and turn it into a Saturday night favorite!
Recipe by Steven Miller
Charred poblano syrup:
char two poblanos on your stove and blend them with 2 cups of 1:1 simple syrup. Fine strain. good for one week.
Pork fat washed Tequila:
Take the leftover fat from your bacon breakfast. add 1:10 tequila let sit for two hours at room temp. Place in freezer for twenty minutes and scoop off the top layer. Strain. Keep refrigerated
10 grams bacon fat
100 grams tequila
Ango Dash
Nick and Nora
I grew up in the southwest and wanted to replicate the flavors I'm missing because of quarantine. Since we can't do cookouts right now, why not make a drink, sit back and enjoy our nostalgia? Careful though, this drink can bite.
Recipe by Jared Sadoian
COCKTAIL
Stir all ingredients with ice until well-chilled and well diluted.
Strain into a chilled coupe glass.
Express orange oil over top of drink, gently wipe oil from twist on top rim of glass, and attach.
EARL GREY TEA SYRUP
Steep 2 TBSP Earl Grey tea leaves in 16 oz. near-boiling water for five minutes, stirring occasionally.
Fine-strain tea and stir in 12 oz. by volume white granulated sugar until dissolved.
Strain and allow to cool, then bottle and refrigerate. Keeps for 1-2 weeks.
Orange Peel
Coupe
The Cutty Sark, the British clipper ship originally owned by the Jock Willis Shipping Line and one of the last sailing ships to operate on the valuable tea route, until the advent of steamship technology eventually rendered them obsolete.
This cocktails pays homage to that historic ship, simply and elegantly connecting Cutty Sark Original Scots Whisky with an Earl Grey tea syrup, using Mattei Cap Corse Rouge, an added layer of spice and complexity. Orange bitters and oil expressed over the top of the cocktail glass accentuate the tea's botanical note of bergamot.
Recipe by Sam Green
Tea syrup:
Brew Turmeric tea. 3 bags let steep for about 10 minutes.
Add half the amount of sugar to tea that you have and stir and boil until incorporated.
Cocktail:
Add 1 egg white, .5oz's of Lemon juice, 1oz Turmeric Tea Syrup, 2oz's Paul John Nirvana
Turmeric Tea Leaves
Rocks glass
I wanted to honour the traditions of the Indian culture so I decided to make a syrup using spices commonly found in Indian cooking. I used a Turmeric tea that also had rose, licorice, and ginger in it.
Recipe by Trey Bivens
Combine all ingredients in shaker tin. Add ice and shake well. Strain into rocks glass. Add fresh ice.
Flaming dehydrated lemon wedge. Overproof rum helps.
Rocks glass.
I wanted to create a potential modern tiki classic without using any rum! That was the challenge and this came out of my brain surprisingly quick. It’s a bit intense. Very balanced and delicious. It reminds you of something while also creating something new. And sticks to the tiki formula of sour and refreshing. Pairs well with direct sunlight.
Recipe by Taylor Rae
With any drink that is over crushed ice, please place the vessel in the freezer.
Place 6 cubes of cold draft in an a ice bag- crush that ish- set aside
Place all ingredients in the tin excluding the bitters add a grip of ice
Shake
Strain into glass
4 dashes of bitters and garnish with dehydrated lime and fresh mint sprig
Pilsner Glass
Brunch is Cancelled. However, we all can agree that during this time we can come together and enjoy Sunday in a different way. It wouldn't be a brunch we didn't decided to have at least three drinks. Green tea, because we all gotta wake up with a gentle reminder to start the day off with a little umph. Oh, and of course, please add a lemon, it's brunch don't be rude, everyone needs a lemon. What day is it? Sunday, that's right, so we gotta end the week in a medicinal way. Lets never forget the uplifting spirit of Saint James Rhum. Put a little gentian and aromatic bitters for the heart. Listen, after a week like this one, this is exactly what we need to feel fulfilled and prepared for the weeks to come. Brunch may cancelled but Sunday still has unconditional love. Cancel Your Plans and Reschedule LIFE.
Recipe by Lauren Pellecchia
In a shaker tin, add Blackberries and Strawberries. Muddle to release juices. Next add Scapegrace Gin, Lemon Juice and Orange Marmalade. Add a scoop of ice and shake 8-10 seconds to combine. Double strain into a sherry glass and enjoy.
Lemon Slice
Sherry Glass
I took inspiration from the mischievous meaning of "Scapegrace" - I was reminded of mischievous moments of my childhood when I would steal a berry from the counter before it could be added to the pie crust. Or when I would sneak an extra orange slice when I was carrying the fruit bowl to the breakfast table.
I found the fresh berries helped to highlight the bright citrus notes in the Scapegrace Gin, and brought the hints of cinnamon and clove to the forefront of this cocktail.
I hope you enjoy The Loveable Rogue with a mischievous smile on your face.
Recipe by Elizabeth Strano
Muddle ginger in a metal shaker. Add remaining ingredients. Shake with ice; double strain into a rocks glass over fresh rocks. Garnish with expressed orange peel and piece of candied ginger. Enjoy!
**Please disregard the rosemary in the picture... this is the only picture we could take and the rosemary was an afterthought. Thank you!
Orange peel (expressed) and candied ginger piece
Rocks glass
This recipe was inspired by a fellow bartender and dear friend of mine, now departed, who had a deep affinity for coffee, gin, long philosophical conversations, and spicy, witty humor. He was one of the greatest friends I have ever had - this drink was created with the goal of preserving just a tiny piece of his legacy.
Recipe by Karl Lipscomb
Ginger syrup
Fresh Press Ginger juice ( get at a store, if no juicer at home) and sugar
2 part Ginger Juice : 1 part Sugar
Pour in pot over a hot stove
Stir till sugar dissolves
A lovely manicured bush of mint
Single Rocks Glass
A regular of mine about a year ago asked for refreshing scotch drink. I made him this drink, but with Monkey Shoulder. He was like “ You know what this drink needs.... Cutty Sark.” I’ve never heard of it before. I made it again with Cutty Sark and was even better. He introduced me to the brand and would always bug me if I put it in a competition yet. So here I am. It’s a go to when people want a cocktail off the menu. Cheers to my homie Ben Manning for inspiring me to doing this.
Recipe by Jordan Gulick
Add all ingredients to a tin with ice. Shake and strain into a smoked wine glass with fresh ice. Top with a Cointreau infused foam. Garnish with fresh lemon zest.
Cointreau infused foam and Lemon zest
Wine Glass
The booming tea culture of India paired with the Indian barley from Paul John is what inspired this cocktail. The bright flavors of pear and orange allow the whiskey to still shine through while creating depth and interest to the cocktail. The addition of a bit of smoke helps bring the barley and earl grey to the forefront to create an exuberant and lively blend of flavors marrying the best part of India and England!
Recipe by Elizabeth Strano
Add all ingredients to cocktail shaker with ice; shake until chilled. Strain into a rocks glass, served down (pictured), or over a proper rock. Express an orange peel over the top and serve.
Orange peel (expressed)
Rocks glass
Inspired by the flavors from north to south and east to west, embracing the myriad flavors this country has to offer, this cocktail serves as a flavor journey through the United States. Rich Cabernet, sweet and spicy whisky, sweet maple syrup, tart and fresh citrus, and herbal amaro come together in harmony.
Recipe by Megan Marshall
Muddle the blackberries in a shaker.
Add all other ingredients and shake vigorously.
Double strain into a chilled coup.
Garnish with activated sage leaf.
Activated sage leaf
Coupe
Being in quarantine this last month has made me nostalgic and homesick. Just like everyone, I am missing family and friends. This cocktail is inspired by my father. He is an artist and is currently traveling across the country to paint the people and landscapes he encounters. One of my favorite pieces is called "Into the Winds." It has mesmerizing purple mountains in the distance and a serene green valley in the foreground. This cocktail is to honor him, the beauty he creates, and the wisdom he has imparted upon me.
Recipe by Lauren Pellecchia
In a shaker tin, add blackberries and muddle to release juices. Next add J.P. Wiser's Rye, Peach Nectar, and Lemon Juice. Add a scoop of ice and shake 7-8 seconds to combine. Double strain into a white wine glass. Fill glass with pebbled ice. Top with a sprinkle of cinnamon. Enjoy
Sprinkle of Ground Cinnamon
White Wine Glass
The caramel and toffee notes of J.P. Wiser's Rye, grounded by a slight apple and pear base, brought some of my favorite fall memories to mind.... The last of the seasons fresh berries mixed with warm spices. A crisp autumn breeze and the crinkle of new fallen leaves.
I wanted to enhance the flavors I tasted in the Rye and I hope when you take a sip you can feel the autumn sun on your face and a crisp breeze through your hair.
Recipe by Elizabeth Strano
Combine tequila, lemon and lime juices, and maple syrup in a shaker with ice; shake until chilled. Strain over fresh ice into a Collins glass and top with ginger beer. Garnish with a lime wheel and a mint sprig.
Lime wheel and mint sprig
Collins glass
Inspired by a hot summer’s day, the tanginess and fizz of the ginger beer joins with the earthy sweetness of the tequila, the crisp, refreshing citrus flavors, and the deep richness of maple syrup to create a unique sipper made for porch evenings and gatherings with friends.
Recipe by Taylor Rae
What's you're favorite glass in the cabinet? Pick that one because this is going to be your favorite drink.
Throw that glass in the freezer, push those frozen peas aside.
Place all ingredients in the your tin...in order to make this drink you need to shake to Mariah Carey "Always be my Baby"
Press play and put all ingredients in tin
Shake put in a Mimi sized glass over Ice
Dehydrated lime wheel
Mimi Collins glass
Have you ever wanted to be on a beach while listening to Mariah Carey. During these times we can always be each others babies (Play Always be my baby). Listen to the music your parents made you clean the house to, and create drinks in your home while you clean for them.
Recipe by Elizabeth Strano
Combine all ingredients in a shaker with ice; shake until chilled. Strain over fresh ice into a rocks glass, and garnish with a twist of orange peel.
Orange peel twist
Rocks glass
A smooth sea never made a skilled sailor! This drink is inspired by hot nights, sweet memories, and the bright, clean smell of summertime.
Recipe by Jarod Bitterman
Combine all ingredients into a mixing glass.
Stir and strain over a big cube.
Garnish with a grapefruit peel.
Grapefruit peel
Double Old Fashioned/Highball
The cocktail is a play on a Vesper Martini. I love low-proof cocktails but also tequila. Becherovka gives the spruce and botanical qualities of gin, blanc vermouth for body, and blanco tequila to round out the back end and balance the sweetness a bit.
Recipe by Carlos Cuarta
Add all the ingredients into a shaker, ice to the tin then shake vigorously. Strain the cocktail to a Highball glass filled with crush ice.
Decor with a grapefruit peel, a mint mint sprig and a Cherry.
Grapefruit peel, cherry and a mint sprig.
Delmonico - Collins Highball
My inspiration go back to Brazil's fruity flavors and its tropical sunset at the moment when the tide go higher and roar in relaxing way announcing the end of the day and the beginning of a new night.
Recipe by Michael Cadden
Mix all ingredients in a mixing glass and stip, strain over fresh ice
Maple/stout syrup recipe
- Take 3 parts Maple syrup to 2 parts Barrel aged stout beer and mix over med- low heat, reduce by 25% and chill, keep refrigerated
J.P. Wiser's Rye and maple soaked cherries
Old Fashioned/Bucket Style Glass
My inspiration for this cocktail comes from my love of a dark wintery thick stout beer. The Seattle area and the Pacific Northwest are a mecca for local craft breweries and have been since the microbrew movement of the mid eighties. A majority of hops grown the United States are all produced two hours away in the Yakima Valley, a place where I spent most of my youth. Although Seattle is where I was born and reside, I still have a heavy affection for Eastern Washington, the agriculture and everything they produce to make great beer. It's a testament to why we have a thriving industry here. The first beers I ever tried were heavy malty and delicious, something that warms you from the inside out, like a great old fashioned. This cocktail is combination of those two drinks, and my favorite during the winter months. Please enjoy!
Recipe by Emma Alexander
*Muddle half a kiwi with 2 basil leaves (Rip the basil into pieces if you don’t have a muddler.
*Add rum, demerara and fresh lime juice to a shaker tin with ice and shake vigorously.
*Strain into a coupe or martini glass
*Garnish with a slice of kiwi and a basil leaf.
1 large Basil Leaf and 1 slice of Kiwi
Coupe or martini
You know it’s springtime when the flowers blossom and everything green starts to paint everywhere you go. Kiwi is a fruit I feel gets forgotten about. It’s bright green and doesn’t taste anything like you’d expect it. That’s why I love it. It’s personality shines through a rough brown exterior and gives you all of its greatness. That combined with the fresh herbal essence from basil, it’s a match that needed to be made. This drink is like having a crush on Mother Nature and her hugging you back. Enjoy!
Recipe by Lance Bowman
Combine all ingredients in a shaker tin (or any shaking device you have handy, water bottle, mason jar, you know, whatever works) add ice and shake. Strain over ice (crushed ice preferred, from the ice maker is fine, or if you don't have one put ice in a plastic bag and crush with a mallet, rolling pin, or whatever else is in your kitchen. Mound a little more ice over the top of the glass.
Put a dash of bitters on top of the ice, then garnish with excessive pantry garnish, raid the baking spices, put a couple cloves in a citrus peel, dust with some of that grated nutmeg you got to make your grandma's cookie recipe, toast a marshmallow on a skewer (over the stove works great if you don't have torch) add a straw and serve!
Rice Crispies & Chamomile Syrup:
Combine 1.5 cups hot water, 1/4oz (or 7 bags) chamomile tea and 1 cup of rice crispies, let steep for 5 minutes, strain (through tea strainer, cocktail filter, again whatever you've got), add an equal volume of sugar, stir to dissolve, bottle, keeps for 4 weeks in the refrigerator
Dash of bitters over mounded crushed ice on top of cocktail, then "excessive pantry garnish" ground nutmeg, clove studded citrus peel, lime wheel, toasted marshmallow, etc.
Double Old Fashioned / Mai Tai Glass (Or a coffee cup if all else fails)
"Becky Saint James" is born of my love of tea, tiki, Rhum, Bitter Liqueurs and a propensity for putting things together that one usually doesn't see. The goal here was to hit all of those points and produce a cocktail I would be proud to put on any menu, but simple enough for almost any home bartender to make with ingredients that are probably in their pantry. Plus, during these times where we're all spending a lot of time at home, we could use someone that has a sense of whimsy, that if even for just a moment, transports us to somewhere else, and for that, Becky Saint James is here for you.
At my bar I do a lot of cocktails with toasted rice, now I don't expect the average person to have a bunch of genmai in their pantry, but in a pinch, rice crispies add a very cool character to this particular drink. This plays perfectly with the honeyed floral notes of chamomile tea, the spicy floral and fruit notes of Saint James Agricole while the herb and spice notes of cinnamon, clove, ginger and licorice in Becherovka are perfect making the split base spirits fantastic co-stars, almost as if Jan & Josef Becher meant for it to be used in a tiki cocktail. Plus I'm a big fan of unsuspecting split spirit bases for cocktails and this definitely hits that mark. Raiding the baking spice cabinet for aromatics like nutmeg, clove, and whatever you have around not only helps make it replicable but adjustable, you have some cinnamon & allspice? Go for it and dust some of them on top of the cocktail, throw a cinnamon stick in as part of the garnish it's meant to spur creativity and show how versatile a cocktail can be. Excessive garnish is commonplace in tiki, so everyone can go crazy with it and have fun. That's why I chose to use a toasted marshmallow in my garnish. Not just because I love marshmallows, or they make a fun nod to the rice crispies in the syrup, but it's another touch of that whimsical over the top silliness that takes it from just being a cocktail to a lighthearted and interactive experience, something we all could use during these unfamiliar times.
Cheers to Becky Saint James!
Recipe by TJ Vong
Creates two servings. Combine all the ingredients in a blender except the lager. Add ice into the blender until it’s about 1/2 full. Blend For approximately 1 min or until smooth. Pour beer into two glasses. Pour frozen cocktail mixture over both beers.
Spiced Lemoncello
1/4 tonka bean
1 Cardamom Pod
1/8 tsp. of the following:
Caraway
Cinnamon
Coriander
Gentian
Angelica
Cochineal
Break down the botanicals in a mortar and pestle. Add 8 oz. of Lemoncello. Stir and let it infuse for 15 minutes. Fine strain the ingredients. If a coffee filter or cheese cloth is available this is recommended.
Strawberry Orgeat
16oz Orgeat
4oz Strawberries
Cut strawberries into quarters, remove the stem. Add ingredients into a ziplock. If an immersion circulator is available add the mixture into water at 155 degrees Fahrenheit for 30 mins. If not place the mixture in hot water on medium heat for 45 mins. Do not let the bag touch the bottom. Strain the strawberries out. You can use them for additional garnishes
Dehydrated Lemon
Wine Glass
My primary inspiration is my pantry, my kitchen, and my family. I’ve been bartending for 6 years and I’ve been in the industry for about 23 years. My kitchen and pantry expands every year. But I spend so much time in restaurants and much of these items go untouched. As industry we all know the time we spend in restaurants and bars. Whether we work in them or enjoy our free time in them. With this pandemic, it’s given me the time to use all that I personally have rather than the restaurant I work in. I asked my girlfriend what she wanted to drink and we went from there. She wanted a Texas slush, something we would typically enjoy in our time off at a local restaurant. So we started bringing our favorite restaurants home and recreating them. We have the ability, supplies, and power. Whether we have jobs or not we are still bartenders, but most of all we are still a family.
Recipe by Sammy Demecillo
Mix all ingredients in a mixing glass over ice and stir for 15 - 20 seconds, strain in a coupe glass and garnish with a lemon twist.
Lemon twist
Coupe
Classic with a twist has always been my style, so for this cocktail I wanted to showcase the beautiful flavors of Paul John Nirvana by making my rendition to a Perfect Manhattan.
The spice and sweet honeycomb flavors of Paul John Nirava are heightened by the combination of Cocchi Di Torino Vermouth and fresh ginger. Using lemon vest as a garnish adds a fresh aromatic to the drink which makes it perfect for a sunny San Francisco weather.
Recipe by Derek Palmer
Add all ingredients to tin and reverse dry shake for perfect foam top
Thinly sliced cantaloupe medallion and mint sprig
Coupe
The cocktail is named after my son, Talan Fury. He was born prematurely and spent the first couple months of his life in the hospital but he is a tough little guy and a fighter who is perfectly healthy today.
This cocktail, while light and refreshing still has a depth and complexity that the cachaça brings to it with a bit of spiciness and earthiness with notes of vanilla and coffee. This is balanced out with fresh cantaloupe and slight sweetness of the aperol. To bring it all together we have the eggwhite that gives the cocktail a velvety texture and that wonderful light layer of foam across the top that we float our cantaloupe medallion upon.