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Recipe by Adrian Gonzalez
Blackberry Syrup- 1 part blackberries, 1 part water, blended on high. Fine strain. transfer to a pot and simmer, adding 1 part of sugar. (being at home for weeks, turning fruits into syrup is the best bet for conserving produce)
add all ingredients to a tin and shake. double strain into a coupe glass
Blackberry and basil sprig
Coupe
The inspiration for my cocktail comes from my recent visit to Brazil. Brazil is a beautiful country filled with immense culture, and an equally boundless history of cachaca. The only option is to indulge in the never ending variations of cachaca, and an equal abundance of caipirinha recipes. Before my trip, I had no idea about the versatility of cachaca, and how well it pairs with other flavors — Novo Fogo is no exception. The vast flavors of sugarcane, and the deep vegetal notes make Novo Fogo one of the best cachacas available to bartenders. For my cocktail, Something Sweet, I chose to highlight those signature traits by blending the sweet tartness of blackberries, with the sweet peppery fragrance of basil. The Aperol balances the herbaceous sweetness from the Novo Fogo Cachaca, creating a balanced cocktail that stimulates the palate.
Recipe by Nigal Vann
Combine all ingredients into a cocktail shakers and shake for dilution and chilling. Double strain over ice in a rocks glass.
Local flowers and 1 spray of allspice dram.
Rocks Glass
Novo Fogo is leading the way in it's sustainability practices. I wanted to create a drink that uses spent citrus husk into the cocktail and use local honey and flowers to match their ethos. Cheers!
Recipe by Joseph Hong
Combine all ingredients in the mixing tin aside from the prosecco and do a quick hard shake.
Double Strain over one large cube in a DOF and pour 1oz of prosecco on top.
Garnish with orchid
Orchid
Double Old Fashioned Glass
One of my friends had introduced me to Novo Fogo a few months back and when I saw that there was a competition with it being one of the requirements I got right to it. I started to think of what I would pair the silver cachaca with, and for some reason I thought of Ramazzotti. Then from there I just slowly built the cocktail until I was satisfied with it.
Novo Fogo - I love this stuff! They have so many different variations of cachaca and the silver had the perfect amount of funk for me to use in this cocktail.
Ramazzotti - First thing that popped into my head
Campari - The cocktail was a tiny bit too sweet but all the flavors were there so I used this to bring the whole cocktail together.
Prosecco - The cocktail was a bit too rich so I used this to lighten it up a little bit
Recipe by Paulette Avelar-Montano
Basil Simple 1:1
In a shaker
1.5 oz cachaca
.5 oz b simple
.25 oz watermelon liqueur
.25 oz peychauds aperitivo
.75 oz lime
Ice shake
Dash bitters
Strain over fresh ice
Garnish: lime wheel
Lime wheel
Cocktail glass
My inspiration is a caipirinha on the beaches of Brazil. Although I have never been Brazil or had the fortune of trying an authentic caipirinha; with Novo Fogo Cachaca and fresh ingredients I hope to be able to bring that beautiful Brazilian beach and cocktail to life with a creative twist.
I have a video of me making the cocktail, but exceeds the 10MB. I apologize for the lack of a more beautiful photo. Believe me it was still tasty.
Recipe by Julio Morales
Add all ingredients into a shaker tin with ice and shake. Strain into collins glass with fresh pebble ice and garnish with orange peel.
Cinnamon Demerara syrup: add 8oz of water to pot and steep 6 cinnamon sticks at high heat for 15 minutes. Slowly add 12oz of demerara sugar into pot and stir until fully incorporated. Let simmer for 10 minutes. Strain into a bottle once cool and let rest.
Orange peel
Collins glass
I wanted to make something that was inspired by spices and tea flavors that a clipper like Cutty Sark would transport. The vanilla and citrus notes in Cutty Sark are complemented by the citrus notes in Amaro Montenegro and benefits from the added body. Lucky Falernum helps develop those flavors by adding spices you'd see on the trade routes--cinnamon, allspice, cove, etc. The pineapple juice helps bring all those flavors together, and adds sweetness alongside the Cinnamon/Demerara syrup.
Recipe by TJ Vong
Add Earl Grey to tea press or infuser. Add 3 oz. of hot water to the tea to prep the tea. Place 3 dashes of bitters in your mixing glass. Place tea strainer over your cocktail. Pour the remaining ingredients through the tea and into your mixing glass. Remove the tea strainer and place it onto your desired glassware. Add ice to your ingredients, and stir for approximately 10 seconds. Strain your ingredients through the tea and into your glass. Garnish with mint sprig, and enjoy the moment.
Store bought Creme De Cacao can be used, I didn’t have any so I made some.
9 oz. cacao nibs
16. oz. demerara sugar
½ tsp. salt
25 oz. aged rum
Tools: Baking sheet, One-gallon zip-close plastic bag, 2 large bowls, spoon, chinois or fine strainer and cheesecloth, jar or bottle
Toast the cacao nibs in a 350-degree F oven until aromatic, about 5 minutes, taking care not to burn. Combine the hot cacao nibs with the rum in a zip-close plastic bag and place in a large bowl. Submerge the bag in hot water. Use immersion circulator at 145 degrees Fahrenheit for 2 hours.
Using a chinois or a mesh strainer lined with cheesecloth, strain the infused rum into a large bowl. Discard the solids. Add the sugar and salt, then stir until fully dissolved. Pour into a jar or other airtight container, seal and store at room temperature.
Mint Sprig
Tea Cup
My cocktail is globally inspired. Every adventure I take whether it be somewhere new or old contains an experience worth learning from. I travel the globe in search of culture, techniques, flavors, and ingredients to help broaden my knowledge. One thing that I’ve noticed in every country around the world is that there is a history of tea. And in my opinion its one of the oldest mixed drinks in the world! But what seperates tea from say cocktails or coffee? It’s the time devoted to it. Tea is not a rushed process, its a devotion and appreciation to time and preparation. This time is used across the world for a variety of purposes like celebration, relaxation, preparation, mourning, and even times of introduction. My cocktail represents the time dedicated to preparation and the time enjoyed for reflection. It’s a cocktail to set your mind at peace for a brief moment of time.
Recipe by Adam Beňo
Tea is brewed for five minutes in advance in 3 teaspoons to 100ml of water ratio. Blueberry syrup is made in 1/1/1,25 ratio(1part water/1 part sugar/ 1,25 part blueberries). Bitters are made by infusing overproof white rum with cocoa power, peppermint leaves, honey and gentian root in a ratio I would like to keep a secret. Saline solution is made by combining 20 grams of salt with 80ml of water.
Method: Rolling, served on the rocks, expressing oils from the lemon zest over the cocktail.
Egg shaped tea infuser and dry tea leaves
Cocktail is served in a small wooden box originally used to store a tea. The glass is a common rocks glass wrapped in a jute twine, that has been infused with Becherovka.
My girlfriend is obsessed with tea which led me to experimenting with it. Becherovka, as a stable part of my home bar is a common addition to our tea during winter time. Bitters are used to create lovely aroma, and blueberry syrup...honestly it was a leftover from my previous experiments, until it found its place in this cocktail, giving it somewhat of a fresh taste, aswell as its beautiful light mulberry color. Chilli and saline solution are used as a solution to othewise unpleasant bitterness. The cocktail itself is not spicy even tho it is carrying a small burning sensation on the back of the tounge.
Recipe by Adam Beňo
Light the star anise and use it to smoke your glass. Combine all ingredients in a separate glass, as chemical reaction of water and propolis tincture leaves a sticky aromatic paste on the inside of the glass. Strain the cocktail into a shaker, and shake for roughly 20 seconds. Double strain into your smoked coupe.
Cinnamon powder on the side of the glass, whole star anise
Coupe
Beekeeping has a long history in my family. Propolis, also known as a bee glue, is often mixed with high proof grain alcohol, creating a tincture that is widely used as a "cure-all." Its significant smell as well as the taste make it my ingredient of choice for my twist on the classic Bee's Knees. Včelař(beekeeper in czech) is a cocktail mainly inspired by my granddad, who introduced me to beekeeping, with becherovka being his favourite liqueur.
Recipe by Chris Allen
Add all ingredients into shaker and dry shake vigorously for about 20 seconds. Add ice in Shaker and shake vigorously again. Double Strain into Coupe Glass.
Chamomile Flowers with Orange Bitter Wheel
Coupe
Last Word meets Pisco Sour in Brazil??? This cocktail offers the earthiness of Cachaca, the herbal components of Green Chartreuse and the sweet floral notes from the chamomile-infused St. Germain. Enjoy!
Recipe by Van hau Tong
At first, use shreded lemongrass to crush with green peppercorn seeds by a pestle then add in the Rhum and stir well. Next, we just lightly tap the thyme on our hand then add those in.
Secondly, add the Pisang Bagoes and 4 drops of bitter osmanthus in. The last ingredient should be lemon then stir them up smoothly. We will shake it up.
* bitter osmanthus : osmanthus 50g
Kaffir lime peel 2x
Rhum 200ml
distillation by syphon 3 times
Basill, green peppercorn, white orchid flower
Turkish Coffee Pot Copper
The first note brings us to grace o Malley's life of piracy and primitive ways . Starts of with a numbing sensation to the tongue discreetly telling of a youth of bitterness and harsh reality. 1560 when grace starts her career brings us a spicy yet not bitter note,basil takes us through the road of violence yet powerful time with black pepper . Last note spoke to Grace's late terms in her short life . The taste of victory recharged us with osmanthus with a slight sour as all life feels at certain point and time but refreshing with cucumber brings taster into her journey and with any hope maybe speaks just a glimpse into our own soul .
Recipe by Julian Flores Torres
1.Pour All ingredients into shaker and dry shake.
2. Add about 1 or 2 ice cubes and shake again.
3. Strain into a double rocks glass.
4. Garnish with a dehydrated lemon.
Blueberry syrup: 1 cup sugar, 3/4 cup water, 1 cup blueberries.
Add water to small pot and bring to simmer. Slowly add sugar to dissolve then add blueberries. Simmer for about 5 minutes and check that the blueberries start to turn color. That means they're tender enough to muddle to extract as much flavor. Once muddled turn the heat off and let rest to cool.
Dehydrated Lemon
Double Rocks
My inspiration for this cocktail was the day Monday. Everyone has the stigma that Monday sucks. No one likes it. Now, as we are in quarantine and most bartenders are staying home unemployed we don't even keep count of days and dates. Monday right now ain't a thing. It's the funny side of being quarantined. Time goes by without knowing it and we suddenly dont hate mondays anymore!
Recipe by Leah Brown
Add all ingredients (minus orange twist) into a stirring glass. Stir until properly diluted. Strain into rocks glass with fresh ice. Express orange peel, drop into glass, and enjoy!
Orange twist
Rocks glass
This cocktail is all of my favorite things: negroni + blanco tequila + Perucchi bianco + chocolate + the Lower East Side. I miss being able walk around my neighborhood, hitting all my favorite spots, and meeting friends for negronis. This cocktail is an ode them.
Recipe by Marino Perez
first boil the water with some hibiscus flower then strain, use 1 part of hibiscus tea to 1 part of sugar to make the syrup also save some of the flowers for garnish.
Then,place 3/4 hibiscus syrup 3/4 lemon 1 egg white 3/4 ancho reyes ancho liqueur, 1 1/2 whiskey J.P. Whiser's Whiskey, shake dry for about a minute, then place just 2 ices in it. cool and then pour into coupe glass, but make a double strain and to decorate use the same flower that you use first for the syrup and if you can make some hearts around the foam that is an extra with the same hibiscus syrup
Hibiscus flower
Coupe
I get inspired this time on a whisky sour but I wanted to give an spicy flavor so i add some ancho reyes chile ancho liqueur and a little bitter flavor so i add hibiscus syrup also I’m Mexican and I love the flavor of the hibiscus and it’s very traditional in mexico drink the tea of the hibiscus with sugar and they call agua fresca de jamaica.
Recipe by Brenda Bray
in a tumbler combine syrup, whiskey, lemon juice, ice, and soda water
tumble and shake with ice then
strain into a chilled Nora cocktail glass
dash of grapefruit bitters
garnish then serve cold
with a lemon peel shaped like a chicken and a brandy cherry on a stick
Nick or Nora Cocktail Glass
My grandparent's have always been a huge influence in my life and every summer since I was little we would go to the beautiful town of Leavenworth Washington. This town is basically a German version of Disneyland with it's theatrical building's shops and restaurants it's magical.
The item she purchased every time was the towns huckleberry syrup. There were so many samples from wine tasting to honey, or gelato but she always added that syrup for our famous Bray breakfast the next morning.
This drink brings back those memories the flavor is balanced with a sturdy whiskey. the sour and sweetness of the lemon paired with the sweet and beautiful pancake syrup. The reason for the chicken shaped garnish was that at her house there were multiple chickens hanging around and I wanted to commemorate this drink in her honor.
Recipe by Brenda Bray
cut tops of strawberry's off
combine 1 cup ice, strawberries, orange juice, vodka, vanilla ice cream and cream in blender
blend till creamy
garnish, serve immediately
a small strawberry
Champagne Tulip Glass
The temperature's in Seattle are getting hotter by the minute and I wanted to make a refreshing blended drink to cool off but also attempt to recreate my take on an Adult Orange Julius. The drink reminds me of skipping around the mall back when the malls were open and people weren't social distancing and when life was more simple.
The combination of the strawberry with the orange juice and dairy products give this drink a smooth almost " the ice cream man" type magic. Enjoy this refreshing adult take when its nice and hot out.
Recipe by Mary Draeger
in a tall stein glass put a scoop of vanilla ice cream
pour in vodka then rootbeer to top
top with small scoop of vanilla ice cream
finish with straw and pinch of cinnamon on top of ice cream
pinch of cinnamon
stein glass
Every summer my friends and family go to the Ellensburg Rodeo, at the fair grounds there is a section for old fashioned candies and Sarsaparilla root beer bottles. After attending the same college CWU Central Washington University the rodeo has become an ongoing tradition for my summers along with the delicious root beers at the fair.
Since the weather has been so nice out I decided to use one of my bottles that you can find at the Root beer store into an adult float. Floats bring me comfort and remind me of having dessert with my dad watching the WWE wrestling match on a Friday night im sure this drink will bring back one of your childhood memories..
Recipe by Brenda Bray
fill glass with ice
pour strawberry kiwi juice, lime juice and gin mix with tall spoon
fill glass with sparkling soda
garnish and serve
kiwi slice
double rocks glass
Gin and Tonic is one of the most popular drinks when I bartend private events. I also am a huge fan of Kiwi's but haven't seen many drinks with them. This is a take on a gin in Tonic with a twist of kiwi and blackberry but keeping it less sweet similar to your basic Gin and Tonic.
After my trip to Hawaii I noticed more tropical garnishes to basic drinks usually a Pineapple, but my favorite drink in Oahu was this strawberry kiwi gin drink so this is my interpretation of that trip and my amazing tropical drink.
Recipe by Jean Belonni
Let’s start making the syrup.
14oz hot water
12oz Sugar
2oz shave or grind ginger
1 tea bag of acai tea
Add all ingredients in the shaker minus the angostura Bitters, dry shake for 10 seconds, add ice and shake again for 10 seconds. Double strained into a coupe glass.
Use bitter droppers to start garnishing and use some food coloring to mix over the foam.
6 dashes of Angostura and food coloring
Coupe glass
On this times of Pandemic and staying home your mind start working on what else can you do. One thing that I’m working on it is how to be more sustainable at home and prevent food waste. I was making some cocktails and this idea of painting the cocktail came up. Playing around and looking at the bottle of Van Gogh the idea came up. I had different ideas to paint the foam till “Art on time of Pandemic” came to life.
Recipe by Anna Buschman
Muddle berries, lemons, a splash of soda water and Rosemary simple syrup in a glass or shaker. Add gin and stir with a bar spoon. Strain into coupe or martini glass. Top with soda water. Garnish with Juniper berries and a sprig of rosemary.
Sprig of juniper berries -& sprig of rosemary
Martini glass
Summer is the inspiration for this cocktail. Due to the current global pandemic we are all yearning for that sun kissed afternoon spent outdoors with loved ones and a great cocktail to match.
Recipe by Anna Buschman
In a shaker of ice, combine Parfait Amour, lavender simple syrup and lemons. Shake for 8-10 seconds. Strain into a martini or coupe glass. Top with champagne.
Sprig of Lavender
Martini glass
Romance-
When you’re at your favorite restaurant with delectable company and an even more pleasurable cocktail, the night is yours.
Recipe by Zev Glesta
Syrup and infusion prep:
Casa San Maria Blanco infused with chipotle*
-Place 2 dried chipotle placed in a ziploc bag with 8 oz of Tequila.
-Let sit for 4-12 hours (whenever color starts to leach out from the chili)
-Strain and use!
Mango/lime cordial*
-Place 150 grams white sugar in a bowl.
-Zest 2 whole limes into the sugar bowl.
-Mix very well and let sit for 30 minutes.
-Juice the 2 zested limes into the bowl and mix until fully incorporated.
-Pour mixture into a blender with the flesh of one mango (very ripe).
-Blend until completely smooth.
-Strain liquid with a chinois and cheesecloth.
-Ready to use!
Method:
Casa San Matias Tequila Blanco
Casa San Matias Tequila Blanco infused with chipotle*
Orange liqueur
Mango/Lime syrup*
Lime
-Place all ingredients into a shaker and give it your best pool-side shake
-Double Strain into a fun colorful rocks/highball glass filled with large lump ice
-Garnish with a fan of sliced green mango, dehydrated orange slice and a heavy sprinkling of Chili/lime/salt (Tajin)
Fanned out sliced green mango/ Dehydrated orange slice and a heavy dusting of Chili/Lime/Salt (Tajin)
A colorful Rocks or high ball glass.
The cocktail I have created was derived from a fiery, sweet treat that a lot of us are familiar with: mango with a chili and lime salt (a treat I have eaten many times both in Mexico and also from our friendly neighbor NYC subway street vendors). The Flamango cocktail is a fiery mango cocktail that emphasizes the vegetal and green notes of Casa San Matias Tequila Blanco. The cocktail uses the spirit twice, straight in, and also with an infusion of Chipotle. The tequilas combined create a beautiful smokey, green, fresh liquid which goes perfectly well with the sweet mango and lime accent. As taco Tuesday rolls around (or essentially any day this week), please consider this fun variation of a margarita and pay tribute to this fully dressed mango snack.
Recipe by Bradley Garrison
To make the cocktail add all ingredients except for the Prosecco to a shaker. Shake until chilled and strain into a stemless champagne flute. Top with 4oz of chilled Prosecco.
To make the lavender honey bring 4oz of water and 4oz of honey to a boil. Allow a bag of lavender tea infuse into the honey syrup for up to 10 minutes and remove. Let syrup cool before use.
To make acid adjusted grapefruit add 1/8 teaspoon citric acid to every 2 ounces of fresh squeezed grapefruit juice.
Using twine or string, tie a wildflower to the side of the flute.
Stemless champagne flute.
I've always dreamed of living and working in Montana. This cocktail is my interpretation of Paradise Valley in Montana which is one of the most scenic places in the state surrounded by forest, mountains and rivers. I start with the Van Gogh Blueberry & Açai Vodka, adding a homemade lavender honey syrup, a touch of elderflower liqueur, acid adjusted grapefruit and then finish with some bubbles. All the ingredients represent the wilderness that is Montana. The cocktail itself is meant to be complex, yet light and elegant. It's a cocktail simply inspired by one of my dreams.
Recipe by Makenzie Helem
To make ginger syrup:
Blend half a “hand” of ginger until broken up.
Slowly add a 1:1 simple syrup to the ginger.
It should still have a little spice/zing from the ginger but also be slightly sweet.
Strain with cheese cloth.
To make the Anchor:
Combine all ingredients into shaker.
Add ice.
Shake and double strain into a coupe.
Lemon twist (or candies ginger)
Coupe
Based on a constellation nicknamed “the Anchor”, which provided guidance for Polynesian and Europeans while traveling the seas, this drink combines flavors from both places. Bringing together the tropical taste of rum and banana with absinthe. For some reason I have been wanting to combine absinthe with banana, which was my original inspiration for the cocktail.
Recipe by Fabio Steven Gonzalez
Jigger all ingredients into a mixing glass. Fill with ice and stir until desired dilution has been reached (close to 15 seconds). Strain liquid into a double rocks glass with fresh ice, and garnish with designed orange peel.
Designed Orange Peel
Double Rocks Glass
I drew inspiration from a quote from J.P Wiser, who once said "Quality is something you just can't rush. Horses should hurry, but whisky must take its time.” During this quarantine we find ourselves with a lot of time on our hands, so I decided to come up with a cocktail that should be enjoyed leisurely. My intent was to highlight the aromas of maple, vanilla, and malt, along with the notes of caramel, spicy rye, and oak found in the palate of Wiser's Small Batch. The addition of smoky Mezcal, herbaceous Amaro, and sweet and woody taste of cinnamon syrup, helped me to achieve exactly that by bringing out the long-lasting finish into the cocktail without masking the versatility of the Whisky.
Recipe by Danny Natali
Pour gin into bulbous glass, fill to the top with ice, then slowly pour tonic over to retain the bubbles. Use a micro plane to cut cucumber lengthwise, Thinly slice blood oranges into dials, and julienne strips of lemongrass. Place accordingly in cocktail glass as a garnish
Cucumber ribbons, Blood Orange Wheels, lemongrass strips, and juniper berries
Gin and Tonic or Bordeaux Glass
During quarantine I’ve been making cocktails with only several ingredients and something that is easy to clean. What’s easier than a good Spanish style Gin and Tonic? I wanted to make something that is easily executed, with easily accessible ingredients and doesn’t fall short in flavor. I give you my “Saving Grace” during this time of need.
Recipe by Julieta Campos
Combine all ingredients except for the garnish in a shaker tin, shake hard, strain into a rocks glass. Garnish with a strawberry.
Strawberry
Rocks Glass
I wanted to make a light and aproachable blended scotch whisky cocktail.
Recipe by Makenzie Helem
Combine all ingredients into shaker. Double strain into collins glass.
Jalapeño- watermelon shrub:
Muddle chunks of watermelon with 1-2 jalapeños (depending on how spicy they are) until you have about 2 cups worth.
Add 1 cup of granulated sugar. Stir and let refrigerate for a day. Then add 1 cup of apple cider vinegar to the mix. Stirring and refrigerating for another day.
None (or get fancy with leftover jalapeño)
Collins
With the sunny spring days and quarantine, all I’ve wanted is to be able to sit on a patio and have a nice margarita. This is inspired by those warm picnic days by the water where you feel refreshed, while eating watermelon and getting your burn on.
The shrub recipe can at work (what seems like forever ago) and a regular dropped off a bunch of watermelon. After eating, there was a bunch leftover and I had been on a shrub kick so I thought it would be perfect for next summer. In quarantine, it felt like the perfect time to turn those vibes into a cocktail. And for some reason Summer Nights from Grease started playing in my head while thinking of a name, which I felt was fitting.
Recipe by Steviee Hughes
In a mixing tin you take egg white & all your liquids and do a quick dry shake, then add ice and 1 Shisho Leaf . Shake and strain into a glass over a large rock and garnish with a Shisho Leaf.
Japanese Shisho Leaf
Double old fashioned glass
I love traveling and experiencing new flavors and cultures but obviously right now with what’s going on in the world we can’t travel so I figured I would bring Asia to myself! So the next best thing for me was to take a little trip over to the Japanese market by my loft in little Tokyo in downtown Los Angeles. It’s one of my favorite markets cause they always have all kinds of amazing produce and liquors from Asia that you don’t always see everywhere else. Since Scapegrace Gin has a lot of citrus notes in the flavor profile I decided I would enhance those more by pairing with Japanese Yuzu liqueur & fresh citrus. and since citrus is so good with tea I threw in a little matcha tea sake. And for a little sweetness but with herbs I added a little yellow chartreuse None of these flavors are over powering and instead enhance the natural citrus in the gin. Especially the tangerine notes. It’s very light and refreshing!
Recipe by Phil Collins
Add cucumber and ginger lime juice to tin, muddle until cucumber breaks up. Add remaining ingredients and ice. Shake hard for 6-8 seconds, double strain into rocks glass. Add one large cube and garnish.
Lime wheel and cucumber ribbon
Rocks glass.
I think this is the most proud I’ve ever been to feel inspired. I worked at this bar venue in Brooklyn, that was opened by my first two friends I made in NY, from the first day they were opened until I moved back to Los Angeles. I love them, I loved the bar, and I truly felt the safest I’d ever felt in a work environment.
When this lockdown situation happened, I was nervous how this would affect my family, my home. We’re here now in week 6 (7?) of lockdown...and these men have shown how selfless and amazing they are. What once was a busy venue bar/restaurant, switched to solely delivery, and has now closed their entire operation to focus on providing meals to hospitals and first responders in the Brooklyn/Queens area. They have delivered well over 2,000 meals to date, and continue to inspire and bring warmth and kindness.
Jon, one of the two J’s had a cocktail inspired by Tom Kha soup on the menu, so I wanted to mimic that with my own twist.
Even if you don’t enjoy the cocktail, I hope you’ll at least feel inspired to check out The Deep End NYC. Jorge and Jon, I love you guys and I’m proud to know you!
Recipe by Phil Collins
Add all ingredients to a mixing glass with ice cubes made of cold brew. Stir for a minimum of 60 seconds, strain into prepared coupe glass.
Cinnamon, nutmeg, hazelnut, brown sugar.
Coupe
I’ve been needing inspiration, connection, emotion. When I thought about it, one of my favorite examples
Of all of those qualities is the story of “Rent”. It was late, I was sitting on the couch crying, and I needed a cocktail. I knew I needed whiskey and I knew I needed enough of a kick to sit through another rotation of this film to really get all the cry’s out. I had made the quintessential Pinterest Cold Brew Ice Cubes, but forgot they were there. The first round was delicious, but missing that real coffee punch. Ding ding! Coffee cubes! I stirred the cocktail the second (and third and fourth times) with the cold brew cubes allowing a splash of coffee to compliment to Espresso vodka.
It was great, I stayed up enough to cry it out and enjoy this delicious cocktail at the same time!
Recipe by Zach Takasawa
Equal parts above spirits, stir over rocks, strain, use homemade big ice cube (made with whatever mold you have I used a spare plastic cup from the last time I could have friend over for a BBQ).
Twist of grapefruit
Small Ball Jar
My favorite classic cocktail has always been the Negroni, from the fabled history at Caffe Casoni and Count Negroni But the style of cocktail makes variants endless.
Being at home and wanting my cocktail to last a little longer with shelter in place I wanted to spritz it up a bit too. Lighten the drink and the mood and the Topo Chico makes this like a spritz and a Negroni had a love chick. Cachaça is earthy and grassy, Select is more complex but still light like Aperol, and Noilly Pratt has the saffron and clove. I’ll share one or a few with my friends when the world opens up.
Recipe by Leslie Loomis
Place cucumber slices in shaker, add bitters & muddle. Add ice, lemon juice, simple & gin. Shake vigorously about 30 seconds. Add cubes, sphere or block to cocktail glass. Double strain using a Hawthorne strainer over the shaker and a fine mesh strainer over the glass.
Cucumber ribbon & lemon wheel
Double rocks glass
I am a bartender at the Lake Crescent Lodge, located in Olympic National Park. Unfortunately due to Covid-19, we won’t be returning as soon as we’d hoped.
I had to find a way to make the staff favorite, Gin with housemade lavender lemonade, at home. .
.
This turned out better than I expected. A little less sweet than the original & I had some cucumber in the fridge so I added that as well to complement the lavender. I named this drink after the elegant & popular Marymere Falls, which was named after Mary Alice Barnes, a homesteader who was part of the Press expedition, that settled on the banks of Lake Crescent. As a tribute to our wonderful staff & the happier days ahead, please enjoy this refreshing spring cocktail!
Recipe by chase boone
In shaker tin add 1.5oz of gin and .75oz of sake. Add half of strawberry diced and juice of half of a lime and one whole lemon. Next, add .25oz of Cointreau and 1 table spoon of ginger simple.
Shake and double strain into coupe.
Top with Prosecco(only for the wife).
To make the ginger simple, add 2 cups water, 1 cup sugar, and 1 diced medium ginger root to saucepan. Dissolve sugar on medium, bring to boil and than simmer for 20mins. Let cool and strain into pint jar using mesh. strainer.
To garnish: one healthy slice of strawberry, cucumber sliver, small slice of ginger, and a smacked basil leaf
Gilded Rim Coupe
My wife and I are avid sushi goers. We have missed not being able to support our local sushi restaurants in the fashion in which we did before the pandemic.
As such, we have been trying to create a few sushi themed dishes(all which have been just not the same) and cocktails to go along with the meals.
This cocktail was created because I have been missing one of my favorite spots in the city and also my old sushi chef. Momiji and Thomas.
Recipe by Zdenek Kubu
Fill the glass with ice. Combine the Becherovka and pureé in the glass. Top with tonic and gently stir. Add edible flower on top.
Nashi pureé - bake Nashi pears, mix together with sugar and blend,
Edible flower
Antique tall glass
Inspired by John Nathan's extraordinary life and living in Japan.
Recipe by Sam Treadway
Stir ingredients together with ice.
Smoke rinse a rocks class by burning a small piece of cinnamon and then placing an upside down glass over it. The smoke will collect in the glass.
Then flip it over and put a large ice cube in.
Strain in the cocktail.
* cinnamon syrup is 5 cinnamon sticks steeped in a quart of warm simple syrup for an hour.
Smoked cinnamon
Rocks glass with large ice
Having recently rewatched Pirates of the Caribbean I was drawn to the spirit of adventure in this classic scotch. Salt, smoke and rugged good looks makes this scotch perfect for this cocktail. Amontillado emphasizes the savory sea salt air while the cinnamon and walnut add some meat to the scotch’s strong backbone!
The nostalgic quality of burnt cinnamon helps guide you to land when you’re far out at sea.
Recipe by Allison Sadauskas
Shake all ingredients with ice. Strain and pour into glass over fresh crushed ice.
Edible Flower such as Pansy or Marigold
12oz. Glass or Novelty Punch Glass
During this quarantine I've had a lot of time to reflect on things I had previously taken for granted, such as travel. I was forced to cancel a much-needed tropical vacation so I wanted to come up with an easy cocktail I could enjoy on a sunny day on my patio and pretend to be on vacation! This punch is perfect with two varieties of St. James rum and a flavorful blend of easy-to-find juices.
Recipe by Allison Sadauskas
Shake all ingredients with ice. Strain and pour into 9oz. jelly jar or cocktail glass over crushed ice.
Mandarin Orange Wheel
9oz. Rocks or Jelly Jar
I'll admit, I'm a sucker for flavored vodkas. Van Gogh's bountiful expressions of wonderful flavored vodkas is the perfect starting point for sunny Spring cocktails! We all need some bright spots in our lives, especially these days, so I wanted to create something bright and refreshing. All of these ingredients are easily sourced from your local market and together they make a deliciously refreshing cocktail.
Recipe by Katherine Lamp
Combine all ingredients and stir. Strain and serve in a chilled cocktail glass.
Lemon Twist
Stemmed Cocktail Glass (coupe)
The Nouveau Carre is a totally clear, springlike play on the classic Vieux Carre cocktail! In this case, the cachaca and vodka in combination bring a crisp botanical base note to this cocktail, which is balanced out with the blanc vermouth and honey note of the Benedictine. It is playful, refreshing and light in color, but not light in flavor!
Recipe by Ross Katzenberg
Stir 40 seconds
Strain
Add 1 oz cremant
2 drops szechuan pepper oil
paint flute with simple syrup stripe on outside of glass and dust with toasted pink pepper powder
flute
Paul John Brilliance lives up to it's name as far as balance and aroma. It is uplifting, tropical and clean with delicacy and subtle florality. I wanted to create a drink that would showcase and highlight these energies while making the spirit more accessible as a stand alone drink and as a pairing for light kebabs.
Recipe by Louise Calhoun
Fat wash the novo fogo by resting it with coconut oil and toasted coconut flakes. I used 1oz coconut oil to 5oz novo fogo and 1/4 cup flakes. Rest at room temperature for several hours and then freeze over night. Strain the liquid through a coffee filter the next day and you are set!
Mix all ingredients except for lime twist in a mixing glass and stir for ten seconds. Strain into a chilled Coup and garnish with lime twist.
Lime twist and wild flowers
Coup
I have always loved martinis and their simple straight forward build. I enjoy this drink because it takes the concept of a martini and plays with it a little bit. The green of the Novo Fogo pairs very well with the tropical fat of the coconut and I really wanted to give room for the spirit within the cocktail. I chose the name Little Things because while I was out gathering flowers for the garnish, I realized it was the first time I had left my house in the last month for something outside of running to the store for supplies, a currently stressful activity. I was struck by how pleasant just the simple act of collecting flowers was. In difficult times like this, it is important to pay attention to the little things that bring you joy.
Recipe by Elise Murphy
Add ingredients to a shaker with about five ice cubes and shake until the shaker has become frosted. Strain into a rocks glass with a large cube and halved grapefruit slice and enjoy!
Halved Grapefruit Slice
Rocks Glass
A lot of my cocktail creations are a twist of classic cocktails that I personally love. The "Naked and Famous" has always been a favorite of mine, so when I tried Paul John's "Edited" Whisky I decided to play around with a whisky variation of my favorite! This is a great drink to be enjoyed this summer for whisky lovers!
Recipe by John Grant
Infusion: Take one bottle and pour over a family bag of Original Lays. Let sit over night and strain.
Simple Syrup: take one part water and one part sugar. Bring to boil and let chill.
Snack bag of Lays Potato Chips
Rocks glass with a Large Cube
What better than bringing two classics together. Chips and Old Fashioneds. The salty and savory with the big and bold make for a cocktail that you’ll be reaching for over and over again.
Recipe by Louise Calhoun
Kiwi cumin syrup: peel kiwis and save peels to be candied Blend down kiwi meat until smooth. Take one cup puréed kiwi, half a cup of water, half a cup white sugar and a table spoon of cumin seeds and heat to a low simmer. Cook for twenty minutes and then allow to cool. Strain through fine mesh strainer and the syrup is ready!
Candy the peels by boiling them in a rich simple syrup until peels become slightly translucent. Remove from simple and dry with paper towels then rest in dry sugar over night in a cool dark space.
Combine all ingredients except for soda in tin and shake vigorously for about seven seconds. Double strain into a rocks glass with soda at bottom and serve.
Twist kiwi peel into a rose and offer on the side as a fun snack
Candied Kiwi Peel Floret
Rocks glass with large cube
I had fun with this one! The spiced sweetness of the Becharovka goes really well with the bright earthy kiwi cumin. I chose the name Karlovy Vary Vacation because I was researching the Czech Republic for ideas and came across this beautiful spa town. I can’t help but wish that I was hanging out in one of those naturally fed springs sipping on this cocktail and plan to figure out how to vacation there as soon as possible!
Recipe by John Grant
Bay Leaf Syrup: Heat 1 cup of water with 8 bay leafs and simmer for 15 minutes. Add 1 cup sugar and let simmer for another 5 minutes
Frozen avocado: cut avocado into 4 sections but still on the pit. When ready to make drink take off the pit and cut skin away
Pineapple half moon with three pineapple frowns
Footed rocks glass
I wanted to take a baking approach to a frozen drink. Taking things that are easily found in most peoples homes/grocery stores while we are all (mostly) forced to stay home, pineapple, avocado, and bay leafs. The bay leaf adds a slight earthy note to a daiquiri, adding some creamy textures with the avocado and pineapple and brightness with the lime and chartreuse to make a balanced, refreshing cocktail that will make your home staycation a little more tropical.
Recipe by John Grant
N/a
Flamed Orange Peel topped with Maldon Salt
Rocks glass with a large cube
I wanted to make a tropical Manhattan riff with a slight spice note. With a base sprint of Becherovka for a spice backbone, with a splash of banana for a tropical spin, and additions of vermouth for body and sherry for some brightness and salinity make for a lower proof sipper to observe all of your neighbors flowering trees in the midst of spring.
Recipe by Alissa Atkinson
Place all ingredients into a shaker and dry shake (without ice) to aerate the aquafaba. Add ice and shake to chill. Double strain into a chilled coupe and garnish with fresh grated nutmeg.
Garam Masala honey syrup
Pour one cup water and one cup honey into a saucepan over medium low heat. Stir to dissolve honey and add 1/4 teaspoon cumin seeds, 1/4 teaspoon fennel seeds, 4 green cardamom pods, 5 cloves, and two cinnamon sticks. Bring to a gentle boil and turn off heat. Let cool completely before straining out spices.
Fresh grated nutmeg
Coupe
Inspired by the spice in the finish of Paul John Indian Single Malt Whisky, I created a truly pantry based cocktail with all of the underused Indian ingredients in my spice rack. Adding chickpea water as an egg white substitute was an extra nod to both Indian cuisine and how we make do with what we’ve got laying around these days! I seasoned and baked the chickpeas as a perfect pairing.
Recipe by Tess Sawyer
Add all ingredients to blender along with 5-6 ice cubes. Blend for 15-20 seconds. Pour into your favorite glass and garnish with a little sprinkle of sesame seeds. Enjoy!
Sesame seeds
Glass of your choosing!
Nothing makes me feel like I’ve escaped away to warm and sunny place like a blended banana drink, but the true inspiration behind this drink was simplicity. I wanted to create something from ingredients most people would already have at home, and make it simple enough that anyone would feel comfortable giving it a try. No homemade ingredients or infusions here, and no fancy bar tools required.
Recipe by Aliz Meszesi
Shake all ingredients except for soda water. Strain on clean ice in a collins glass. Top with soda water, crushed ice and Angostura bitters.
Dehydrated lemon wheel and thyme sprig
Collins
A Greek twist on a vodka collins: extra herbaceous with the fresh thyme and hint of ouzo. Light floral and sweet notes from the elderflower. Very dangerous, as one cannot stop at one! But that's okay, from thyme to thyme.
Recipe by Zev Glesta
In a mixing glass stir all ingredients until cold
Strain into a chilled martini glass
Finish with an expressed twist and a big sip!
Van Gogh Vodka infused with olive leaf*
-Place 15 dried out olive leaf into a container with 8 oz Van Gogh vodka
-Let sit for 24 hours
-Strain
-Ready to use!
Olive oil fat washed dry vermouth*
-1 oz of cold extracted EVOO
-8 oz Dry vermouth
####METHOD#####
-Combine and let sit over night in a fridge.
-Remove from fridge and strain through a coffee filter.
-Ready to use!
Saline solution
-Mix 1g of salt with 10g of water.
Ready to use!
Lemon Twist
Martini Glass
My girlfriend has always been a dirty vodka martini drinker (I’m talkin’ filthy!). I myself am more of a martini with a twist kind of guy. I wanted to make a drink that met us both in the middle. I took the rich, creamy texture of Van Gogh vodka and added some herbal notes through infusing with olive leaf—my slight nod to a dirty martini. I then went with a full on “wave” at the dirty martini by fat washing vermouth in olive oil, adding a complimentary rich texture to its vodka counterpart. The drink is finished with a little saline and (to my girlfriends surprise) a twist... Scandalous, I know! This cocktail meets both of our preferred martini variations right in the center. Have a martini...or two, since we can’t leave the house anyways!
Recipe by Timothy Skondin
Banana infused Cachaca: Thinly slice the 1 banana and place on a cookie sheet sprayed with oil and cook at 150 degrees flipping every 20 min until crispy throughout, crush into fine bits. Soak 375ml of Silver NovoFogo Cachaca for 6 hours or until desired flavor is present
Rich Syrup: Heat in a pan 2 parts sugar to 1 part water until both are fully incorporated
In a shaker tin add:
3 lime wedges muddled
2oz a Banana Infused Cachaca
.25 oz Rich Syrup
1bar spoon Chareau
Ice
Shake vigorously and dump contents into glass
add crushed ice on top and garnish
Banana Dolphin, lime wedge
Double old fashioned glass
Some peers and I were discussing Caipirinhas at Portland cocktail week 2019 and how its a very great drink on a hot day and how sitting beach side is way to drink it, shortly we started talking about doing riffs on the classic and I have wanted a banana version. I added the Aloe liquor Chareau because that nose on the glass makes me think of sitting at the beach and getting sun burnt and adding aloe on my shoulders and drinking cocktails in the cool night by a bonfire after a day of sun, Caipirinhas, and friends.
Recipe by Fabio Steven Gonzalez
Jigger all ingredients into a shaker, add ice and shake until the desired dilution has been reached (close to 10 seconds). Double strain liquid into double rocks glass, and garnish with a fresh rosemary bouquet.
To make raspberry syrup: Start by adding 1 cup of sugar and 1 cup of fresh raspberries into a saucepan. Smash the berries into the sugar with a rubber spatula or the back of a spoon, then add 1 cup of water. Heat on low, stirring occasionally, until the sugar is dissolved; this should take no longer than 10 minutes (do not let syrup come to a boil.) Immediately remove from the heat. Cover and let sit at room temperature overnight. Strain through cheesecloth into a sealable container and keep refrigerated.
Rosemary Bouquet
Double Rocks Glass
Being quarantined at home for over a month has been taking a big toll on my sanity and sobriety. One of the ways of keeping myself occupied is to create cocktails for online competitions such as this one. This drink was inspired by my wife who is a vivid Cachaça drinker and who enjoys tropical drinks as much as the next person. In this cocktail I highlighted the flavor notes acquired during the aging process used for Novo Fogo Chameleon. The hints of vanilla and oak found in this spirit are ideal for creating a libation that inclines towards being tropical and can seamlessly be paired with the boldness of Amaro and the funkiness of Velvet falernum. On the other hand, the lightness of the raspberry syrup, and the fresh lime juice, make this creation very easy-drinking and refreshing.
Recipe by Tongvan Hau
Put the ingredients in the shaker except sparkling wine
Stir and well shake. Prosecco top up
*How to make Rasberry Puree:
Rasberry: 1/2 kg
Thyme: 10 branches
Sugar: 300 grams
France Cinnamon: 2 sticks
Put all the ingredients in zip bag and cook with sous vide technique
Heat: 50°C
Time: 4 hours
Thyme
Sparkling wine
This cocktail is inspired when I think about the good old days with my family and friends, where I like to make small gifts to my beloved ones whenever we gathered around, a gift that could stimulate the appetite and that is how I created Elderwise, based on a classic cocktail back in the 1860's that has a flavorful palate, though not quite fitting for a dinner. That's why I decided to add herbs and rose to make the drink more approachable and sociable with my loved ones.
Recipe by Van hau Tong
Put all the ingredients in the shaker and well shake
Thyme & nutmeg
Rock glass
Whisky has always been the start of gentlemans who like the quiet. Add a bit of spice so we can have a deep taste of the elegant and sophisticate of the liquor in cocktail. I found out that the hidden taste of the Cutty Sark has a light scent of sweet caramel. I couldn't resist the desire to create a cocktail to describes the feelings of life. A cocktail with the aromas from green apples and Campari, with the spiced flavour along with a light bitter notes, suitable for peoples who enjoy the solitude
Recipe by Timothy Garso
Combine all ingredients to a shaker tin with ice. Shake until well chilled. Double strain into a stemless wine glass.
*Acid Adjusted grapefruit recipe: combine 1 liter of fresh squeezed ruby red grapefruit juice with 40 grams of citric acid. Stir until acid powder is completely dissolved.
Bruised mint sprig wrapped in trimmed grapefruit peel
Stemless wine glass.
I often find myself trying to bring the flavors of my favorite foods into cocktails. One of my favorite summer dishes to make at home is a simple watermelon and goat cheese salad with a bright, herbaceous vinaigrette. After way too many failed attempts to get the goat cheese into the gin, I realized that using lactart would give the tang I was looking for while still lending a light, silky mouthfeel to the drink.
Recipe by Tony Caprai
Rosé Syrup-
1 cup Rosé
1 cup Sugar
1 tsp Orange Blossom Water
1 pinch Sea Salt
Bring all ingredients to a light boil, stirring continuously until sugar is dissolved. Reduce heat to low and simmer for about 10 minutes. Let cool and store.
Fresh Lemon Peel
Coupe or Nick and Nora
All this social distancing and alone time had me thinking up a love inspired cocktail, something I think so many people in the world could use a little extra of right now. I thought something pink in color with some floral notes would express this nicely. Then, behold! Rosé season comes into play, bringing the elements of this crisp cocktail together nicely.
Recipe by Ulises Martinez-Rojas
Homemade Lemon Ginger Simple (1:1)
Making a traditional simple syrup with one cup of water and one cup of sugar.
Adding the water to a small pot in medium heat, letting it get hot. Once the water is hot you want to add the sugar and stir. Once sugar is incorporated you want to add 2 inches of fresh peeled ginger and lemon skins. Cut the lemon in half and squeeze half of it to the simple syrup. Let it simmer for ten minutes. Then let it steep for 30 minutes then stain into a vessel of your choosing.
Adventure Zone Cocktail
In a beaker add all your ingredients starting with three dashes of bitters. Building up to your spirit in our case Cutty Sark you want to add your lemon juice, Apologue Saffron and Lemon Ginger syrup first. Finally lastly add Cutty Sark and taste test to make sure it balances. Add ice and stir for 20 seconds. Finally strain into a Nick & Nora garnishing it with a lemon swath.
Lemon Swath
Nick & Nora
Since tasting Cutty Sark Blended Scotch Whisky I have felt the spices in the tasting notes. It gave me a warm feeling, something comforting. While being in quarantine this feeling put me a bit at ease from going stir crazy. It makes me feel like it will be okay. When thinking of those emotions I can't help but add ginger. The ginger brings those spices together like family. Spending my stay at home order at my family's house it brings it all together. comfort and family.
Recipe by Julio Xoxocotla
In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube.
Cinnamon dust
Rocks or double rocks glass.
Pause Café is tribute to those tough days when we just need to spiked our coffees. The coffee notes are subtle and soft blending perfectly with the fresh grassy, ripe fruits aromas of Saint James. Slightly bitter, woody and spiced finished.
Anytime time of the day is perfect for a Pause Café (Coffee Break). Santé!
Recipe by Benjamin Pozar
Add all the ingredients aside from the bitters to a shaker tin without ice. Dry shake vigorously, add ice, hard shake even more vigorously until the drink is chilled and foamy. Strain into a chilled coupe glass. Add a few drops of bitters on top of the foam for garnish and aromatics.
orange bitters (make it pretty)
Egg Coupe
This started as a navy strength Negroni Sour but I really wanted to bring out the lemon, orange, and dried tangerine in the gin. The vermouth got swapped for orange liqueur. Luxardo Bitter Bianco has always acted as a better balancing agent for softer flavors than the more aggressive Campari or Suze. Also, it gives a pretty white color you don't see in a lot of cocktails. The name "Dream Maker in the Sky" comes from a song called "No Hopers, Jokers, and Rogues". A Scapegrace is a rogue. I think it fits.
Recipe by Michael Cadden
Measure all ingredients into a set of mixing tins, add fresh ice and shake vigorously, Strain through a course mesh strainer, just to catch the ice. Too fine a strainer will take away the texture.
This is a Becherovka Cocktail.
Manchego Cheese and Quince Paste Garnish
Cocktail Coupe
Becherovka's cinnamon and herbal notes always remind me of fall time in the apples and pear orchards of Eastern Washington. At age 9 I started working in these orchards and have always had an affinity for the local agriculture industry and the fruits of their labor. I've used quince paste in this cocktail which adds great texture and flavor profile similar to the fruit of my youth. I've paired that with Marie Brizard Sichuan Pepper liqueur to fortify the spices in the Becherovka Liqueur. It is then balanced with tart passionfruit and lengthened by the Spanish vermouth. The Becherovka shines through and brings together all the flavor profiles in to one delicious cocktail. A bite of Manchego cheese and quince paste garnish will keep you happy all day long!
Recipe by Holly Long
Ginger syrup is make by boiling ginger in water til soft. Then blend the ginger til fine using the same water boiled in. Next strain the ginger. Take the liquid and add in Demerara sugar to make at 1:1 syrup.
Mix all ingredients together in a shaker and shake with ice. Strain into a rocks glass with pebble ice.
Crumbled up graham crackers
Rocks glass
One day, before Covid, I had a customer come in and ask for a dessert cocktail that could taste like animal crackers. Somehow this developed over time with that seed of an idea. Super easy to showcase the ginger, spice, and honey if Becherovka, which also is a favorite spirit of mine as my family is from Czechia. Sip this not too sweet drink after dinner or in the warm sun.
Recipe by J. Kuehner
* For the syrup: simmer half cup of dried ground hibiscus flower with 16 oz real maple syrup, cool, fine strain
Shake rhum, lime, bitters, and hibiscus maple syrup, strain on crushed ice.
Thinly sliced lime wheel, Micro-grated espresso bean, 3 espresso beans
Large coupe
The L’Habitation is inspired by its namesake notion of home, where so many of us are currently residing in our respective exiles. Taking a cue from the St. James agricole rum, the goal was to build an accessibly compatible cocktail with ingredients found in house. Maple syrup from Quebec dictated a continued Francophone theme, with Caribbean sorrel (hibiscus) and lime transporting the drinker to islands both real and imagined. Bitters and coffee offer a hint of spicy depth. Santé!
Recipe by Bridger Dale
Strain the juice of 1 blood orange into a pot and add 1/4 diced ripe cantaloupe. Add 1/4 cup cane sugar and steep until your mix bubbles profusely. Blend and chill. (You will have extra puree)
Add all your ingredients to shaker and shake with ice then strain into a rocks glass filled with ice and rimmed with kosher salt.
Blood orange half wheel
Rocks glass
When I ordered my groceries for the week I was excited to see that my local store had blood orange available. I love incorporating whatever interesting fruits I can find in the storeroom into cocktails at home or at work. The color reminded me of the sunset so I named this drink La Puesta Del Sol, Spanish for Sunset. It is a twist on a classic margarita.
Recipe by derrick li
Direction of cocktail :
Combine all ingredients into cocktail shaker , hard shake with regular ice about 8-10 sec. And then double strain into highball glass , garnish with mint and lime zest ,enjoy !
Direction of ginger juice :
150 g Ginger dice
250 g water
Peel off all ginger skin then chop down into dice , and then prepare a blender add on ginger dice and water , blend it up everything into puree then double strain it , and juice is ready to use !
mint and lime zest
highball glass
My inspiration came from my trip to Martinique Last summer ,I was enjoying the weather and Tiki culture there as well as the climate of the island. It was tropical but it experiences many different climates depending on altitude and weather , so I want it to create a cocktail that is refreshing with tropical fruit and also could enjoy it on your day off or vacation , enjoying the hot wind , and most importantly keep drinking your Rum. I'm a huge rum lover. I love sugar cane and molasses , so Tiki cocktails to me are really exciting. What's more exciting is the fact the history behind the delicious cocktails. They're the cocktails for the summer, and you know , since it's summer and the weather gets hotter, your drinks should become cooler and more adventurous. Mahalo!
Recipe by Bridger Dale
Muddle carrot slices with simple syrup then add all other ingredients and dry shake vigorously. Add ice to shaker then shake and strain in a chilled couple glass. Dash peychaud's bitters near the rim on top of egg white foam and swirl to create design in the egg white foam.
Lemon zest and carrot zest rolled on cocktail stick and peychaud's bitters.
Coupe glass
This drink is a play off a classic sour with rum and egg white. I used carrots because we had an excess at home and it seemed the earthy flavor may pair nicely with the St. James Rhum Agricole.
Recipe by Railli Kowall
For coconut Demerara combine equal parts turbinado, coconut sugar and hot water till sugar is dissolved. Combine all ingredients and shake vigorously, strain into previously garnished coupe.
Toasted coconut
Coupe
I fell in love with condensed milk cocktails when my mom (from Trinidad) taught me to add it to my Guinness. When I discovered Rum was my favorite spirit it was only natural to give my tropical cocktails a creamy twist. the funkiness of the condensed milk plays perfectly with the fruity vanilla notes of the Saint James and create a hearty and satisfying dessert cocktail.
Recipe by Michael Cadden
Measure all ingredients, except frozen blueberries, and put into a set of mixing tins, add fresh ice and give just a quick shake. Pour over the frozen blueberries.
Frozen Blueberries
Champagne Flute
The inspiration for this cocktail comes in the hope of an early beautiful summer. This is just a fun, well balanced summer cocktail that just wants to make you sit in the backyard and watch the bees make honey. Sweet, sour, floral with Açaí & Blueberry notes and a bubbly kick. We are all in need of a few days like that, after what we're going through. Bee Safe!
Recipe by Cari Hah
to make rosé syrup: cut up a pint of strawberries and press them a bit, pour in half a bottle of rosé (your choice!) and let sit for at least two days in the fridge. strain out berries after two days and add equal amount of sugar as rosé. dissolve sugar into rosé.
add all ingredients to a tin and pack with ice and shake and strain into a glass rimmed with sugar/salt (equal parts sugar to salt mix)
lime wheel and sugar/salt rim
cocktail coupe
I am quarantining alone during this coronavirus and it's gotten very lonely. It is easy to get a little bit down in the dumps but this cocktail is inspired by the hope that there will be better days ahead. It is made with Casa San Matias tequila which is one of my favorite tequilas, and it makes me very happy to drink it so this cocktail just combines all my favorite things together!
Recipe by Sother Teague
Using a little lime juice, wet half the rim of a double rocks glass with the sweet-spicy-salt* mixture. Fill the glass with ice.
Add the Novo Fogo Cachaça to a shaking tin. Pour in the lemon juice, maple syrup, and chipotle puree. Shake with ice to combine, chill, and dilute. Strain into the prepared glass. I hope you enjoy this simple but complex flavored sour made with easy to source ingredients. Cheers!
*Sweet-spicy-salt
1 part kosher salt
.5 part sugar
.25 part smoked paprika
.25 part cayenne
Sweet-Spicy-salt rim and decorative lime wedge
Double rocks glass
I made this drink with items I had in my home during the pandemic. Easy to source and delicious.
Recipe by Tom Costello
Muddle five cherry tomatoes and Fresno chili slice in cocktail tin. Add gin, chartreuse, lemon juice, simple syrup, and clapped basil leaf. Add ice and shake to chill. Double strain over fresh ice in bucket glass.
Basil leaf and halved cherry tomato
Bucket rocks glass
I was working at a southern Italian inspired place and somebody threw out the idea of a tomato based cocktail. And my first thought was, “as long as it’s NOTHING like a Bloody Mary.” This took a few passes to get right. I love working with full-flavored dry gin, and Scapegrace fit the bill perfectly. Fresh tomato can be a tricky ingredient until you remember that it’s a fruit and start treating it as such. Chili in gin? I needed something that really snapped against the acid in the lemon and the earthiness of the fresh tomato. Just the bit of simple goes a really long way in enhancing all the other flavors — I fought adding sugar but the drink was flat without it. Chartreuse ( besides being one of the best things ever) is one of those perfect ‘glue’ ingredients — like your favorite bitters or amaro — that brings all the other elements into harmony. This is a fresh, yummy, food friendly cocktail. My favorite thing about it is that the tomato plays but doesn’t dominate — if you don’t know it’s in there to begin with it’s the last thing you taste when you try it.
Recipe by Benjamin Pozar
Shake all the ingredients aside from the ginger beer together in a mixing tin with ice. Add the ginger beer to a highball glass with ice. Strain the cocktail into the highball glass over the ice and ginger beer. Garnish with an orange slice.
Orange Slice
Highball
This cocktail really was just about simplicity and using what you'd find at home. There are all kinds of crazy liqueurs and syrups that bartenders play with that the consumer can't even pronounce. I'll be honest, I love those ingredients. But I just helped reopen a neighborhood bar that didn't even have a cocktail menu. You learn quickly that the clientele doesn't care for egg white drinks and clarified milk punch. That doesn't mean that we couldn't be crafty though. Freshness, balance, and flavor complexity are all in this recipe, but it's simple, understandable, and, most importantly, tasty. Cheers.
Recipe by Michael Cadden
Combine all ingredients in a mixing tin, add fresh ice and shake vigorously. Strain through a fine mesh strainer.
Fresh cilantro leaf
Cocktail Coupe
I got my inspiration and put it in the name of the cocktail itself, Drawer Full of Soy Packets. This cocktail was conceived with the sole purpose of using up the 54,000 soy packets we have gathered over the years. My immediate thought after putting soy in a cocktail would be sweet and spicy, so I made a well balanced drink with sweet versus sour with hot and baking spice notes. A bit of soy, like salt, brightens up the cocktail and the strong vegetal notes of the San Matías Reposado Tequila shine through and pull all the flavors together. A little cilantro fortifies those vegetal notes making for a all day sipper. Enjoy!
Recipe by Alex Valencia
Add all the ingredients into a shaker, do a dry shake for 4-5 seconds; add ice and shake hard for 6-7 seconds.
Serve with a ice.
A nice small flowers or a Rose petal.
Highball glass
I love tiki cocktails, the Mexican Caribe (Playa del Carmen) and his flavors are delicious and that inspire me.
Been behind the bar for more than 14 years give me the experience to know and combine flavors on a harmonic way.
Recipe by Charisse Mannolini
Muddle 3 blackberries and 3 raspberries with 1 bar spoon of molasses and 2 bar spoons of BBQ sauce. Add J.P. Wiser's Whisky, lemon juice, habanero agave syrup and ice. Shake and strain into an old fashioned glass with fresh ice. Garnish with 1 raspberry and 1 blackberry. Dust the berries with a little confectioner’s sugar.
1 raspberry, 1 blackberry, confectioner's sugar
Old Fashioned Glass
Concocted from the depths of my quarantine dreams, born out of the vortex of yearning, this complex, spicy yet refreshing beverage shall quench the thirst of parched lips everywhere. My affinity for whisky, berries and barbeques, and the absence thereof in our current state of society, inspired this cocktail. From cowboys to housewives, this drink does not disappoint.
Recipe by Seongha Lee
Add all ingredients in a boston shaker and shaking well. Double strain into a timeless large cordial glass.
Garnish is half of apple slice with sprinkle cinnamon sugar on top of half part of apple slice then put on top of the glass.
Half of apple slice with Cinnamon sugar
Timeless Large Cordial Glass
The concept behind this drink derived and was inspired from a quote from Buddah.
“Let us rise up and be thankful, for if we didn't learn a lot at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful.”
Be thankful for the little things you have in life, be grateful for what you do have. I had available some fresh ingredients that allowed J.P Wiser's Rye's complex notes of caramel, toffee and spice with subtle undertones of green apple and pear. of apple, caramel to stand out.
Please keep stay wisely everyone.
Cheers!
Recipe by Linda Garcia
Dry, wet shake, double strain over ice in rocks glass
subrecipes:
Dulce-coconut mix: Heat a can of condensed milk for approx. 3 hours. with equal parts unsweetened coconut milk.
simple syrup: 1 part granulated sugar to one part water
Torched cinnamon stick
Rocks glass
The inspiration for this cocktail was all of the things I love, my hispanic culture & pastry background. I love flip cocktails because they can be dessert-like. The dulce de leche is prominent in my culture. My mom is from El Salvador and coffee is a main crop. Dulce de leche, coffee in the form of Mr. Black along with my spirit category, sugarcane distillates pair well together. Braulio is my favorite amaro and it gives this cocktail extra depth, bite and helps cut through the richness. The Cachaca has notes of cinnamon and enough character to pair well with the different flavor notes in the cocktail. The smoked cinnamon stick (cigar-like) adds elegance and balanced aromatics.
Recipe by Julio Xoxocotla
Add all ingredients in a shaker except the salt. Add Salt to half of the rim of your glass. Fill it up with fresh ice. Shake your drink vigorously for about 10 seconds. Fine strain it. Saúde!
Watermelon cube and basil leaf
Rocks glass
I was inspired by the long beach line Brasil has. With Praia Vermelha I wanted to make a very refreshing, clean and yet a bit funky cocktail. Enjoyable anywhere! A well rounded, fresh and fruity drink with a subtle herbal touch.
By the way, it nails four of the five human tastes: the salty rim of the glass, the sweetness of the agave, the bitterness of the Cachaça, and the sourness of the limes.
Recipe by Tom Costello
Build in cocktail tin. Short hard shake to chill and combine. Strain over big cube in bucket glass.
Leaf from pineapple crown
Bucket rocks glass
Two things getting me through this Safer at Home Saga are my amazing partner and our well-stocked home bar. My wife has always maintained that she doesn’t like rum. But after 10 years of marriage we both recently discovered that she loves rhum agricole. I mean, how could she not? As cocktail hour approached one day she asked for something “rich but still refreshing.” I love a split base with rhum/tequila reposado. St. James perfectly captures the signature flavors of Martinique and I love the San Matias line (have been lucky enough to pour Pueblo Viejo as my well and the Gran Reserva has become a tradition on Vegas trips). Vallet Amargo Angostura is a beautiful fusion of old and new world traditions and incredibly versatile. Pineapple seemed like the right fit with all the various Caribbean flavors going into the glass. Smoothing out the edges with a touch of Cointreau and adding some lift with lemon juice and we were there. Rich and refreshing. And stealthy! — There is a lot of booze in this smooth drinker.
Recipe by Elise Murphy
If unable to find clove bitters in store, make your own simple clove bitters at home. Combine 1 tbs. of cloves with a half cup of high proof vodka and let sit for one week before straining out the cloves.
Shake ingredients and strain into a coupe/martini glass.
A slice of fresh or dried blood orange.
Martini Glass or Coupe
I set out to create a great cozy cocktail to enjoy inside by the fireplace. I combined all of my favorite winters favors to come up with this baby. The spiced blood orange flavors and bitterness from the Campari pair so well with J.P. Wiser’s Deluxe Whisky.
Recipe by Leslie Loomis
Add blackberries & sage simple to shaker, muddle. Add lemon half and muddle again. Add cucumber juice, whiskey & ice. Shake. Add crushed ice to cocktail glass and double strain mixture over ice.
*Sage simple - 1:1 sugar & water. I used 1/2 cup sugar, 1/2 cup water. Get to boiling & add at least 5 good size sprigs of sage. Boil several minutes then cover, reduce heat to lowest setting & steep for 10 minutes.
*cucumber juice - if you don’t have a juicer simply peel your cucumber and shred. Use a thin towel or cheesecloth extract the juice by squeezing. Strain through a fine mesh strainer.
Expressed lemon peel for zest, sage sprig for aromatics & blackberries for snacking ;)
Double rocks glass. Collins glass could work for this also!
Throughout quarantine I have been trying to be sustainable with my cocktail ingredients. I’ve been working with ingredients that I already have here, rather than running out to get something every time I have an idea. Making sure to buy everything I need at that one trip out a week, and ensuring it all gets used somehow.
This smash is the brainchild of needing to use leftover veggies & herbs in the fridge. Everyone loves a good smash, & I couldn’t ignore the obvious combination of sage & blackberry! Add in the lemon for a little sour, & cucumber juice for a fresh bright way to bring all the ingredients together! Jammy, herby, sour & refreshing!
Recipe by Maren Erickson
Carefully measure all ingredients into shaker tin and shake on ice. Fine strain into chilled coupe and garnish with dehydrated blood orange wheel or blood orange twist.
Blood orange tarragon syrup:
Juice blood oranges to yield 5 oz juice. Add 5 oz granulated sugar and shake to create syrup. Add 2 oz fresh tarragon leaves and muddle into syrup. Fine strain.
Alternative - lemon blood orange tarragon oleo:
Peel eight blood oranges and five lemons completely with little pith. Add into container that can be sealed airtight with one cup sugar and 2 oz fresh tarragon leaves. Let sit out for 24 hours. Fine strain.
Dehydrated blood orange wheel OR blood orange twist
Chilled coupe
Akasha is a Blood & Sand variation inspired by Queen of the Damned. The lemon and tarragon balance out the sweetness of the blood orange nicely and more fully accent the honey notes of Cutty Sark while not overpowering the whisky. A more refreshing alternative to a quarantine night cap if you’re not looking for whisk(e)y on the rocks!
Recipe by Nathaniel Maston
Combine all ingredients in a shaker with crushed ice, lightly shake and dump into glass, top with more crushed ice and garnish.
Mint and Apple Fan
Stemmed Gobblet
This is a house favorite of mine, a great rum concoction, light and refreshing for you while your relaxing by the pool or ocean, when those reopen!
Recipe by Holly Long
Stir all ingredients with ice
Strain into rocks glass with fresh ice
Honey is a 1:1 syrup
Orange peel
Rocks glass
Cutty Sark is a deliciously underrated scotch blend that I personally love to just have on ice or as a scotch and soda. I wanted this drink to be something super simple to make at home for anyone( not bartenders). A cross between on old fashioned and boulevadier. For me too I always prefer honey, not just because most houses have it but for it’s nutrients and the mouth feel it adds to cocktails.
Recipe by Zach McGrath
Kiwi Juice - Squeeze the kiwis when they’re freshly ripe, if they get over ripe the cocktail will be too sweet. Double strain to eliminate pulp.
Add ingredients to a shaker with 3 large ice cubes. Whip shake until frothy. Double strain over fresh ice in a Collins glass.
Kiwi Slice
Collins
Ever since the pandemic started I’ve had a hard time sourcing fresh ingredients for cocktails. Grocery stores are a mess and ordering online takes weeks. One day I decided to take a walk through my Los Angeles neighborhood and stumbled on a small local fruit stand. Now more than ever it’s important to support local businesses so I took a look at their selection and the first thing I noticed were these large, juicy, perfectly ripe kiwis. I bought them immediately and created this cocktail that night...or, well, early afternoon, but it’s always 5 o’clock in quarantine!
Recipe by Leanne Favre
Add all ingredients to a tin & dry shake.
Add ice & shake.
Strain into a chilled coupe glass.
Garnish with Aromatic flowers.
*Purple Sweet Potato Syrup Recipe:
1 parts Sweet Potato Purée**
1 parts Water
1 parts Sugar
-Blend & strain through nut milk bag.
**Sweet Potato Puree Recipe:
- Any type of sweet potato can be used if purple potatoes are not available.
- Peel and cut sweet potatoes into cubes and steam, using a steamer, until soft.
- Blend until smooth.
Garnish with Aromatic flowers.
Chilled Coupe Glass
This cocktail was designed to pay homage to the woman who helped discover the Bougainvillea. French Botanist Jeanne Baré had to disguise herself as a man, so that she could explore the world and become the first woman to circumnavigate the globe.
Drawing inspiration from her strength as well as from flavors around the world, I created an elegant Pisco Sour variation that showcases the Bougainvillea's native land, Peru. The Marie Brizard Parfait Amour provides hints of Madagascar vanilla and Spanish oranges. A simple Peruvian purple sweet potatoes syrup adds texture, color and a savory edge to the cocktail. Pisco is the perfect base with bright florality that ties all of the flavors together and highlights the subtle hints rose in the Parfait Amour. This cocktail will transport you!
Recipe by Gabriela Ospina
Rim glass with Tajin. Build in shaker tin. Shake and double strain into rocks glass over crushed ice.
Tajin rim
Rocks glass
After spending the summer in Mexico City, wandering around my best friend and eating as much as my stomach would allow, my favorite treat always came back to a big cup of fresh mango, dressed to perfection in chili, salt and lime. The added yogurt turns the cocktail in to a sweet, salty and sour creamsicle, softening up the chili's heat.
Recipe by Christiana Hettich
Blood orange simple syrup:
Juice two blood oranges, yielding about one half cup. Combine juice and three-quarter cup of sugar on stove top and heat until rolling boil; simmer for about 10-15 minutes. Allow simple syrup to cool before use.
Combine all ingredients in mixing tin, minus the cava, and shake with ice until chilled. Strain into flute glass and slowly top with about 4 oz of cava, or any dry sparkling wine, leaving a water line. Garnish with a blood orange swath.
Blood orange swath / twist
Flute
This cocktail came to be prior to the pandemic while I was still bartending at Purple Cafe and Wine Bar in Seattle. Our Chef de Cuisine mentioned to me that he made a blood syrup simple syrup and offered to let me borrow a bit to play around with for a cocktail, just as long as I made him one in the end. Becherovka's herbal notes of licorice and menthol surprisingly compliment the syrup as the botanicals of the gin bring forth the notes of citrus. The effervescence of the sparkling wine creates a confident experience suitable for a queen bee.
Recipe by Aaron Medina
Cocktail build:
-Build all ingredients into tin
-Light shake with single cold draft cube
-strain into glassware (Or shake and dump with crushed ice)
-top with crushed ice
Homemade grapefruit cordial:
-Peel 8 Ruby Red grapefruits completely. Set aside grapefruits in fridge for juicing later.
-Place peels into mason jar with 5 cinnamon sticks and 5 star anise pods. Put 1oz of a gin of your choosing inside. Seal and let sit for 24 hours.
-After 24 hours, strain contents from mason jar.
-Juice and strain 8 grapefruits from before.
-Mix juice with equal amount of granulated sugar(by weight), and tincture
-Mix/blend/whisk until sugar is dissolved
-Let sit for 1 hour then refrigerate
-Enjoy!
Peychauds line across top of cocktail with mint, lime wheel and grated cinnamon on top.
Tiki Mug, or Double Old Fashioned Glass
Love doesn’t last forever. But every sip of love, tends to be different yet more vibrant each time. So when it’s gone, we hold onto it like a “careless whisper”. After going through a breakup, I wanted to encapsulate that feeling into a cocktail, while taking inspiration from the late George Michael. Each sip is like a tropical getaway that is appreciated when it’s there, and mourned when it’s gone.
This tiki inspired cocktail was developed with with Novo Fogo Chameleon in mind. Spiced grapefruit cordial and rich coconut compliment the funky, fruity, and barrel aged flavors of the cachaça.
Recipe by Sin Ye Wu
Combine 1 tbsp sugar, 1 tbsp instant coffee, 1 tbsp hot water and whisk till it form solid foam in the bowl set aside for later
Put Ice, 2oz Saint James Rhum Paille Agricole, 1oz condensed milk, 2 oz unsweetened toasted coconut milk
Shake it
Place the mix into glass and top with the coffee foam
Optional Garnish with shredded toasted coconut and coffee bean
Shredded toasted coconut or coffee beans
Martini glass (or small white wine glass)
The sweet Vietnamese coffee combine with the dalgona coffee and the delicate saint james rhum brings out all the scent out from all the coffee beans
Recipe by Carina Belmonte
Combine all the ingredients in a tin full of ice and stir it for 1 minute. Fine strain over a big ice cube.
None
Rocks glass
This cocktail is a tribute to Cuba.
It tastes as the cuban ‘colada’ coffee.
Is a sweet and strong drink, that you can perfectly enjoy with a nice cigar, cuban of course
Salud!
Recipe by Christopher Barragan
Banana/Coconut Cream Foam:
6 egg whites, 2 1/2 oz Rich Turbinado Syrup, 1 1/2oz Coconut Milk, 1 oz Marie Brizard Banana Liqueur. Can be whipped in a blender till soft peaks appear. I used an Espuma Gun, dry shook for one minute and one charge. Chill for minimum of an hour.
Add all liquid ingredients into a mixing tin (except foam). Whip with 1/2 cup of crushed ice. Pour contents into Double Old Fashioned filled with crushed ice. Top with Banana/Coconut Cream Foam and dust with Ras al Hanout.
Banana/Coconut Cream Foam and Ras al Hanout
Double Old Fashioned
I love the aromas of the Rhum Paille with it's honey, vanilla and woody spice notes. I have been drinking a lot of different rum based cocktails during my bartending hiatus, all while playing a lot of video games. I thought why not go old school and pay tribute to the Nintendo giant. Marie Brizard helped immensely to complete the banana-nutty quality of this Quaran-Tiki beauty!
Recipe by Jordan Gulick
Add Van Gogh Double Espresso Vodka, Amaro Montenegro, Chicory infused Cocchi di Torino, and Oat sweet milk to a tin and add ice. Shake vigorously until all ingredients are incorporated. Strain into an Irish Coffee Glass without ice. Top with frothed milk foam and ground coffee.
Frothed milk foam and a pinch of ground coffee
Irish Coffee Glass
I’ve always been a fan of the paintings of Van Gogh and was aware of one of his works titled “The Night Café”. I also knew I wanted to utilize the Van Gogh Double Espresso expression. So I decided to do a little bit of a play on words. “The Night Café” has a double meaning. It is a nod to Van Gogh’s famous painting, but it also draws its meaning from the high-octane coffee’s and espresso beverages I used to drink while bartending until 4am during my time living in New York City. “The Night Café” is bold, intense, and exciting with just a little sweetness to take the edge off!
Recipe by Jonathan Stanyard
In a metal cocktail shaker, add a 3-4 mint leaves and gently muddle. Add the Scapegrace gin, Amaro Montenegro and lime with ice and shake 6 seconds. Strain into a chilled collins glass with ice or ice spear, top with ginger beer. Carefully float the Fernet Branca and garnish with a fresh mint top.
Mint Top
Collins
The warm days of spring are just ahead, and I wanted to create a bright and tall cocktail. I wanted to showcase the unique use of tangerine and licorice in the Scapegrace gin. I began with fresh mint to keep the aromatics bright, and paired with an herbaceous amaro. I chose to mix with a nice spicy ginger beer to add bite and effervescence, and finished with a bold float of a bitter fernet. This cocktail is a somewhere between two seasons, bitter and sweet, spicy and herbaceous, this cocktail is a Tug of War.
Recipe by Julio Xoxocotla
Add all ingredients to a shaker. If you are using fresh strawberries, add cinnamon syrup first then strawberries and muddle. Proceed to add the rest of ingredients. Shake without ice for about 5 seconds (Dry Shake). Add ice and shake for about 15 seconds. Strain into a large coupe. Sprinkle some nutmeg powder. Enjoy!
Cinnamon syrup recipe:
16 oz Water
16 oz Demerara sugar
20 grams (4-5 sticks) Cinnamon sticks
Add water and cinnamon sticks. Bring to boil. Add Demerara sugar and stir until fully dissolved. Lower the flame. Let it steep for 10 mins. Chill in ice for about 30 mins. Fine strain it.
Nutmeg dust
Large coupe or martini glass.
This cocktail is a salute to Canada's oldest continuously produced Canadian whisky, J.P. Wiser's Whisky.
Sours are simple and tasty! In this case, I wanted to create a fruity, spiced, clean and rye forward drink. Where the delightful notes and aromas of triple barrel rye aging will come through. Cheers!
Note: As much as I love sours, sometimes I can’t deal with egg whites. Aquafaba is great alternative that gives us the same consistent texture without the funky egg taste.
Recipe by Jonathan Stanyard
In a metal cocktail shaker add all the ingredients with ice and shake for 10 seconds. Wet the outside of your cocktail glass with a lime wedge and press into the togarashi salt mix** to rim the glass. Double strain into your favorite 12-14 oz glass, I used a Belgian beer glass, add ice and finish by adding a lime wheel to the glass.
*Lemongrass-Pink Peppercorn Syrup - Bring 200 grams of water, 100 grams chopped lemongrass and 1 tablespoon of peppercorns to a boil, then lower to simmer (covered) for 30 mins. Strain and add equal part cane sugar by weighting the infused water. Blend the infused water and sugar for 1 min in a high speed blender. Keep refrigerated.
**Togarashi Salt Mix - Equal parts black sea salt and togarashi.
Togarashi Salt and a Lime Wheel
13oz Belgian Beer Glass
This cocktail is based off of the classic margarita, however I made a few adjustments to some personal touch. I miss the days of traveling freely and often found myself in east Asia: Thailand, Vietnam, and Japan. I knew I had to build on the prominent flavors of sweet agave, strawberries and vegetal notes in the San Matias Blanco. I added flavors of lemongrass, pink peppercorn, togarashi, black sea salt, and lichi to give this tequila cocktail the makeover of a lifetime.
Recipe by Thi Nguyen
Coconut Ice
Pour coconut juice intro ice tray and put into the freezer.
Chamomile Syrup
200g Sugar
200g Water
5g Dried chamomile
Add sugar and water into saucepan with medium heat. Stir until the sugar dissolved. And bring it to boil. Add chamomile and let it simmer for 10 mins. Double strain into container.
Saline
20g Salt
80g Water
Add salt into water and stir until the salt dissolved
Cocktail
Add all ingredients together into a shaker
Add coconut ice
Shake hard for 10 seconds
Double strain into Nic&Nora glass
Garnish with dried chamomile
Dried Chamomile
Nic & Nora
I recently have to cancel my trip back to Vietnam due to the pandemic. It's been more than six years that I haven't visited my home. One of the things I miss the most is the street vendors scene. It is like an irresistible thing in Vietnam. From the stable stands in the alley to those that go around by bike or foot, we can get all of the delicious foods or drinks from them. I remember when I was young, my friends and I were hoping street vendors from alley to alley. This cocktail is inspired by the lively atmosphere and popular items of street vendors such as chamomile and coconut.
I choose Cutty Sark Scotch as my base spirit because of its light yet complex flavors of vanilla and citrus fruits. I use lemon and chamomile syrup to make the cocktail more refreshing and also add a lovely sense of chamomile. A couple of drops of saline will help to enhance and bring all the flavor together. The cocktail is shaken with coconut ice instead of regular ice to add another layer of nutty flavor and a better-rounded mouthfeel.
Every sip brings me back to the energetic scene of foods, drinks, and people that I love.
Recipe by Joshua Downie
Prep garnish before-hand (apple swan) and spray lightly with lemon juice to prevent apple from browning.
Add all liquid ingredients to a blender with a generous scoop of ice, blend mixture until it runs smooth.
Pour into chilled goblet glass, ensure the drink reaches the lip of the glass to serve as a platform for your floating swan. Add crushed ice to help with this if necessary.
Finish off with your apple swan and mint leaf garnish. Serve and enjoy!
Apple swan & mint leaf
Chilled Goblet
My inspiration for this cocktail comes entirely from the elegance of the Swan. My son loves it when I take him to feed the ducks and he's always amazed when the swans come over too!
Funnily enough, my previous job was at a beautiful hotel in Market Harborough called the Three Swans. They had a block of rooms in the hotel called the Bewick which is a type of swan, hence the inspiration for the name.
Just to top it off, it was Queen Elizabeth's birthday a few days ago too! I couldn't ignore these signs.
It was only right to display the elegance in the apple swan garnish and build a cocktail recipe around that. Knowing how well the flavours of apples pair with rum, I went for Saint James Rum as my base spirit. Building upon that with the components of a classic Daiquiri in mind, with a touch of vanilla sweetness.
The added mint leaf garnish then helps with the immersion of the swan floating along the lake that is your beautiful cocktail. Also adding in a fresh aroma to the drink, hitting multiple senses of the lucky person drinking this concoction.
Recipe by Zev Glesta
Building the Drink:
-Place all ingredients in a highball glass, splash with soda Water and incorporate with bar -spoon.
-Place in ice and top with soda water.
-Give one last mix with bar spoon.
-Serve with mandarin or citrus garnish.
Mulberry-Chicha Morada:
-1/4 lb blue corn
-1/2 of an apple
-1/2 of an orange
-1 cup of mulberries
-Skin and trimmings of 1/2 pineapple
-1 cinnamon stick
-2 clove
-1/2 a star anise pod
-1 lime
2 Tblsp of white sugar
1.5 liter water
Method
-Bring everything to a boil except the Sugar and citrus.
-Reduce on Medium-low heat for an hour.
-Add in sugar and citrus.
-Strain and cool.
-Ready to use!
Halved Mandarin and a Mandarin circle on the Lip of the Glass
High Ball
What i love about this competition is that you try spirits that previously were not on your radar.
Becherovka was an outlier spirit for me, I had never used it although I have seen it around the block a couple of times. When I dove into the spirit a little more, I found that the Czech’s (particularly in Bohemia) love to enjoy Becherovka with Currant Juice, soda water and a slice of Orange.
Naturally the gingery, cinnamon-floral bitterness craves some sweet juice and a lift from effervescence. The rhapsody of ideas happened when reading all of this information while my nephew was crushing through some mulberries we picked earlier that day. A lightbulb moment! incorporating mulberries with Becherovka, but how? Chicha Morada. A traditional Peruvian sweet corn drink, made with fruit, blue corn and cinnamon.
The “Bohemian Rhapsody” ties together a Bohemian treat with a sem-sweet counter part from South America and then heightened with citrus and soda water to really make this highball sing!
Recipe by Lisita Cosmin
Add all the ingredients into a shaker, add ice and shake vigurously untill well blended. Double stain into the pre-chilled glass and serve it with a smile!
Flavoured ice – Nothing fancy here. When you open juices and are almost to the end of their life, put them quickly into a silicone ice mold and keep them in the freezer. When combined with the cocktail, will gently release their aroma into the drink, giving it a new dimension. Thus, you don’t waste anything.
Flavoured Ice
Highball
This situation that we are all into, it gave us sadness, but it gives us hope, but only if we do a UNITED FRONT!
Recipe by Kayla Todd
Jarritos Mandarin reduction syrup: put 2 oz of the soda on low heat and reduce to 1/3 of the original volume. Let cool then refrigerate.
Simple syrup: combine 1:1 ration of sugar and water on low heat, let cool then refrigerate.
Lime Juice: juice 1-2 limes with a hand juicer.
Lime wheel
Glass Coupe
When I was first introduced to Novo Fogo Cachaca at my bar, The Dawson, in Chicago I remembered learning about how it was produced in a beautiful small town in southern Brazil called Morretes. The nickname for this region is called the 'mountains of the sea'. I was inspired to create a cocktail that was light and fruity, while picturing the beautiful rainforest landscape. Since the Jarritos soda I picked out for the cocktail was orange flavored, I played up on the vitamin C you receive from oranges and the word 'sea' from the nickname of Morretes. That is why the cocktail is named Mountains of the C! The cocktail is refreshing, light, sweet, and juicy, everything you'd want to have in a drink by the sea.
Recipe by Ovidiu Baia
Add all the ingredients into a shaker, add ice and shake it like you mean it! Double strain, add garnishes, bam!
Mint, coffee bean, shaved chocolate
Coupette
I wanted an Espresso Martini but did not have the necesarry ingredients so instead I mixed up what I got and it tastes great! This is my I awarded myself! This and the fact that I recoverd well after an accident! Cheers
Recipe by David Mor
Heirloom Tomato + Black Pepper Syrup: Make a 1:1 simple syrup on the stovetop and allow to cool at room temperature. Wash and cut an heirloom tomato into small chunks. In a blender, combine 300 grams of simple syrup, 75 grams of heirloom tomato chunks, and 3 grams of cracked black peppercorn. Blend until all ingredients are well-integrated. Fine-strain syrup with a cheesecloth or mesh strainer--whatever's handy. Cool syrup.
Vine About It: Combine all ingredients in a collins glass. Fill glass with ice. Stir gently to integrate ingredients. Garnish with a fresh bouquet of mint.
Mint
Collins
I grew up on a CSA organic farm in Hebron, Illinois. As a kid, I didn't quite appreciate the joys and luxuries of living on a farm that was growing fresh and accessible vegetables every day. As I'm sitting at home day-after-day, looking to come up with new projects and new inspirations, I'm brought back to moments of being a kid in Hebron. I used to pick the cherry tomatoes directly off the vine, rub the dust off on my pant leg, and chow down on the most delicious golf ball-sized tomatoes I can remember to this day. And so now, I'm actively making cocktails that remind me a bit of my childhood and how much I took it for granted, then. Vine About It utilizes fresh heirloom tomatoes and black pepper to accent super savory notes. The apricot and Scotch combo provides smoke, depth, and a luscious round mouthfeel. All the ingredients, together, create a refreshing and complex highball, with an honest nostalgia to my past.
Recipe by David Mor
Place 2 lime peels in a mixing glass, and pour the rest of the ingredients over them. Add cubed ice, and stir drink until well-integrated and chilled. Strain drink into a coupe and garnish with an expression of lime oils, and manicured peel.
Manicured Lime Peel
Coupe
I'm a bit of a musical theatre lover, and recently watched the original 80s production of Into the Woods with my partner. And sometimes cocktail inspiration comes from the most obtuse sources that don't necessarily seem to be related to hospitality. However, the opening score of the show includes Bernadette Peters rapping about the green vegetables in her witch's garden, starting with "Greens, greens, and nothing but greens!" Now, I could go down a whirlpool of Bernadette Peters fandom, but I shan't. Instead, I want to bring the two worlds together and create a Martini riff utilizing Cachaça, an already green-driven spirit, as the base. The Ancho Verde and lime peels stirred into the cocktail bring spice and brightness in subtle ways, to accent the fresh and clean quality of the sugarcane spirit. Finally, some rhubarb and dry vermouth lengthens and strengthens this elegant sipper.
Recipe by Kent Kirschner
Muddle orange peel, rosemary, blueberries, splash of soda in cocktail shaker. Mix well. Add Becherovka and stir. Empty shaker into large rocks glass and add with remaining club soda and lemon lime. Add ice last.
Orange twist/ rosemary sprig
10 oz rocks glass
Becherovka is a complex spirit with many earthy elements. The citrus/berry/rosemary combination marries the below ground to the above ground elements- a blossoming if you will from the ground up.
Recipe by Van hau Tong
I will put all the ingredients above except jasmine flavour in the shaker, tasting by bar spoon then start to shake. I will use hard shake technique to create a foam coat then double strain it to get a denser coat.
Here's how I make jasmine flavour
.
.
I will use hot-infusion method 3 times. Let it cool then put them all to a sealed container and store it in a cooler, fill to a spray bottle for uses.
flower & rosamary
Tea cup
With a touch of kings tea and banana reminds you of a simple times . When street are romantic and alive with so many songs and old stories living as current . Last note end with some jasmine brings down the melowness and keeps ur mind on the olden days .
Recipe by Johnny Caldwell
Celery Juice: place 2 cups of chopped celery in a blender with 1/2 cup of water. Blend until mixture is smooth. Use Hawthorne strainer to separate pulp from juice. Store celery juice in fridge until use.
Add Marie Brizard Elderflower Liqueur, Grappa, Vermouth, celery and lime juice to shaker full of ice. Secure lid, then shake passionately. Strain mixture over block of ice in chilled glass. Place garnish. Enjoy every sip.
Lime peel
Wine glass
Since the COVID-19 health crisis, I've been trying to eat more fruits and veggies, incorporating healthy components into everything I consume. Instead of using fruit based, sweet juices, I've been using juice from veggies to refresh myself throughout the day. Celery juice is surprisingly bright and slightly salty. These flavors play nicely with the herbal and floral Elderflower Liqueur and Grappa. The tart lime juice and Dry Vermouth round out this healthy-ish cocktail best served with brunch.
Recipe by Saralyn Wallace
Medium heat dark chocolate nestle powder, sugar and milk.
Let cool
DIP Fresh strawberries if desired in chocolate mixture.
Let cool
Cut in quarters. Cut additional chocolate chucks for sprinkle garnish
Quarter of dipped strawberry hardened. Add shavings of chocolate.
Martini Glass
So I thought about this whole circumstance we have encountered and tried to work off of that but then I t thought more deeply and remembered what I've learned so far. This reminds me of when I was a child and I actually had the summer off.since I haven't been able to work I think about the last time I had so much time off. Yes we might all consider it a blessing in some ways it is.so I thought more and more and I remembered that during my summer vacations I was always so bored and I would ride my bike until I couldn't breathe. Lolso I would go home and really want some strawberry milk or chocolate milk. Either one would always be so cold and so perfect after a long ride on my bicycle. And then I realized that as I've been home and not even been able to go out and enjoy other bartenders amazing cocktails my favorite drinks I landed on dessert drinks because they are always my favorite. Chocolate specifically I love a chocolate martini. So with the ingredients that I was offered I decided to go crazy and try a chocolate-covered strawberry martini and it worked. I really do love it and it reminds me a lot of when I was at home when I was younger and my mom just couldn't wait for school to start again. And now I'm just waiting for work to start again. ?? I really hope you are all enjoy my cocktail. The best of luck to everyone
Recipe by Nathaniel Maston
Combine, vodka, lemon, grand marnier, simple and bitters into shaker. Shake and Strain into a dusted glass. Top with Sparkling, I use brut champagne. Garnish with a dehydrated lemon wheel.
I buy the Butterfly pea matcha. You can make it at your house, by combine 2:1 Matcha:ground butterfly pea flowers.
Dehydrated lemon, and Butterfly pea matcha powder for dusting
Cocktail
This is an elegant martini. Named after one of our favorite guests here. who drinks classic martinis like they are water. This was our creation for her to try "crafted" cocktails.
Recipe by Bridger Dale
Dry shake all ingredients and then shake with ice. Strain into a chilled coupe and express the oils of a lemon peel over the egg white.
Honey Chamomile syrup is made by mixing 2 parts pure/raw honey with 1 part freshly brewed chamomile tea, stir, and chill.
Strip of gold flakes floated on the egg white.
Coupe
the Forged in Fire inspiration came when I discovered that Novo Fogo translates to "new fire". I researched a bit about the history of Brazil and learned that gold mining in the late 1600's had a major impact on the development of the country and its economy. Thus, I decided to make a cocktail inspired by Brazilian gold. I started experimenting with the Novo Fogo chameleon and ended up enjoying the combination with lemon and honey. I added the egg white to give it a smooth mouthfeel which reminded me of liquid gold. I decided that it was missing something so I added chamomile because I enjoy a nice cup of chamomile with honey and lemon.
Recipe by Clay Palmer
Pour Maria Brizard Pink Grapefruit Liqueur, Fig liqueur, Pecan liqueur, Dry Vermouth, Grappa, and Celery Juice in shaker full of ice. Shake hard, very hard!! Pour gingerly in frosty chilled coupe. Enjoy!!
Ground Cinnamon
Glass Coupe
Clean eating and the holidays inspired my cocktail. During the trying time of social distancing and self quarantine, I miss people...a lot!! Some of the most social times of the year, especially here in the South, are the holidays. This fruity, nutty inspired cocktail gives the Thanksgiving-Christmasy feel of figgy pudding or fruitcake. On the flip-side of the cocktail, I wanted to tap into a healthy alternative to the COVID weight most are putting on LOL. The fresh celery juice gives a savory, vegetal element to cocktail. At the end, it meshes and become a fresh, fig, nutty salad!
Recipe by Caitlin Hollows
Build in shaker, add ice, shake.
Strain into snifter over large cube.
Lemon twist to garnish.
Lemon Twist
Snifter
Inspiration came from watching old Westerns with my husband. Picturing cowboys and frontiersmen sipping on their slings and original cocktails. Gunpowder, leather, and horses. Woodsmoke ad misty mornings. Mysteries, charming smiles and bitters to help with the early mornings. And we had a bottle of Scarborough Bitters behind the bar that we barely used at Penny Jo's and I decided to play.
Recipe by Sam Wiener
Add all ingredients to tall glass, swizzle with crushed ice. Top with more crushed ice and garnish.
Rosemary sprig
Collins or highball
In this unprecedented time, we all are trying our best to find something that makes us happy, to take our mind away from stress. Fortunately here in Arizona, we have incredible hiking trails. I really love going up into the Superstition Mountains, it's so peaceful and beautiful. It's is getting awfully hot now, but I first made this drink in the fall, when the cooler weather lends to vanilla and apple flavors.
Recipe by Sam Wiener
Shake all ingredients with ice, strain into tiki mug, top with crushed ice.
Lemon wheel and mint sprig
Tiki mug
Watching some of my favorite movies, with this free time. To me, there's nothing better than the original Star Wars trilogy. Combining that with my love of rum and tiki inspired cocktails, I came up with this little number.
Recipe by Sam Wiener
Shake all ingredients with ice, strain into collins glass, top with crushed ice.
Mint sprig
Collins
Inspired by the wonderful produce that grows here in Arizona, I really like the play of flavors with fruit and spice and mint. Bright, fresh and summery. Perfect to while away an afternoon sitting outside.
Recipe by Caitlin Hollows
Add all ingredients other than the Prosecco to the mixing tin with ice and shake.
Strain into tea cup.
Top with Prosecco.
Slap sage leaf to express oils over cup and float leaf.
Honey Sage Syrup: Boil 1/2 cup water with 5 slapped sage leaves. Add to 1/2 cup honey in heat safe container and stir.
Sage Leaf
Tea Cup
This cocktail is all about those unexpected Spring freezes. We had planned on planting this week and Mother Nature had other plans. So instead we lit fires and curled up on the couch with 3 dogs and a couple cats and told old family stories. My first spring in NYC, in that first apartment, I didn't have or care about proper glasses. I filled an old mug with my cheap Prosecco and curled up with my cat as the radiator clanked away. And now, it has come full circle. Heirloom tea cups and carefully crafted ingredients, a warm fire and old family photo albums, the love of my life and a roomful of cuddly fur babies. My heart is full.
Recipe by Caitlin Hollows
If batching, add all ingredients to carafe, add ice, and stir. Add 4 medium length Rosemary sprigs.
For single serving, add all ingredients to large goblet.
Add ice and stir.
Rosemary Sprig to garnish.
Rosemary Simple Syrup: Equal parts sugar and water, and 4 sprigs of rosemary.
Rosemary Sprig
Large Goblet
Sunday brunches will never be the same. So let's have punch instead, and go back to our cocktail roots.
Recipe by Chris Toribio
CASHEW ORGEAT
(should yield 2.5-3 quarts)
1lbs Cashews
12 cups Water
9 Cups White Sugar
1.5tsp Orange Blossom Water
1.5tsp Vanilla Extract
Prep:
Toast Cashes until a char begins to develop.
Combine with 6 cups of water in a container and leave in the fridge overnight.
Next day, strain off excess water.
Puree in a food processor until fully blended.
Combine with 6 cups of hot water and let steep for 2 hours.
Strain out cashew milk.
Combine with orange blossom water, vanilla extract, and sugar.
Blend until fully incorporated
COCKTAIL
Combine all ingredients in in a shaker with 2 Koldraft Ice Cubes.
Whip shake and dirty dump into double rocks glass or tiki mug.
Add ice, then garnishes.
Spray Overproofed Jamaican Rum over cocktail
Pineapple Fronds, Pineapple Slice, Flower
Double Rocks Glass or Tiki Mug
I always have bottle of Cutty Sark Scotch in my home bar and have always wanted to make a tiki drink out of it. After months of looking at the bottle and wonder what I’m gonna do with it, it finally hit me. I figured that using banana and scotch would go well hand in hand, especially with cashews and the high esters that the Jamaican Overproofed Rum would have for the nose.
Recipe by Chris Toribio
MACADAMIA COCONUT ORGEAT
(should yield 2.5-3 quarts)
1lbs Macadamia nuts (unsalted, unroasted)
2 cups unsweetened coconut flakes
12 cups Water
9 Cups White Sugar
1.5tsp Orange Blossom Water
1.5tsp Vanilla Extract
Prep:
Toast Macadamia until a char begins to develop.
Combine with 6 cups of water in a container and leave in the fridge overnight.
Next day, strain off excess water.
Puree with coconut flakes in a food processor until fully blended.
Combine with 6 cups of hot water and let steep for 2 hours.
Strain out macadamia milk.
Combine with orange blossom water, vanilla extract, and sugar.
Blend until fully incorporated
COCKTAIL
Mahalo-Halo
1oz Saint James Imperial Blanc Agricole
.5oz Overproofed Jamaican Rum
.5oz Luxardo Maraschino Liqueur
.5oz Pineapple Juice
.75oz Lime Juice
.75oz Macadamia Coconut Orgeat
6 Drops of Ube Extract
Combine all ingredients except garnishes in a shaker and add 2 Koldraft ice cubes.
Whip shake and dirty dump in a double rocks glass or tiki mug
Add crushed or pebble ice
Add garnishes and straw
Pineapple Fronds, Pineapple Slice, Matcha Green Tea Powder
Double Rocks Glass or Tiki Mug
My inspiration for this cocktail is the reinvention of the mai tai in Hawaii and the favorite dessert from The Philippines, the halo-halo which means “all mixed together”. Just like the dessert, I’ve incorporated many vibrant flavors to this cocktail. While not being a traditional mai tai, it is a different take on the classic tiki cocktail just like how Hawaii made their own version. With the added ube into the mix, it brings a delicious starchy sweet flavor profile that can only be found in the purple yam, just like the halo-halo.
Recipe by Tom Costello
Build in tin. Short shake with ice to combine. Strain over fresh ice in Collins glass. Top with soda.
Pink peppercorn lemonade ice cube.
Collins glass
I had a dream about walking through a city along a canal or a river on a beautiful summer day enjoying the most amazing lemon popsicle. Was it Venice? Chicago? Bruges? Missoula, MT? Where was I even going? Can’t say. Dreams are weird. But I eventually tried like 17 versions of this lemony, summer-ific treat before I nailed the flavor of that lemon ice in the dream. The intense lemon candy of the Marie Brizard Limoncini snuggles right in with the exotic comfort of the orgeat. The reduced pink peppercorn simple syrup adds earthiness and complexity without too much sweetness. Van Gogh Vodka is a clean, supportive partner adding some power to this summer sipper. Finally, a splash of soda to stretch out the intense candy flavor. If I have time, I make this with lemonade ice cubes speckled with the peppercorns from the syrup — prevents dilution of flavor and makes the last sip as refreshing as the first.
Recipe by Tom Costello
Build in mixing glass. Add ice and stir to chill. Strain into julep cup or rocks glass and add crushed or cracked ice. Garnish with a fat bouquet of mint and a straw.
Or:
Build in julep cup or rocks glass. Fill cup halfway with crushed ice and stir until the cup starts to frost or the glass is very cold. Top with more crushed ice. Garnish with bouquet of mint and straw.
Blueberry Shrub
1 cup blueberries (I used fresh, but frozen is fine)
1 cup sugar
1 cup apple cider vinegar
Combine blueberries and sugar in a bowl. Smash up the berries with a wooden spoon or potato masher. Stir to combine. Add vinegar and stir again. For the most flavor, let it macerate overnight or at least for six hours. (But honestly — if you’re feeling impatient — it would be fine to use after a half hour.) Strain out the solids and store in the refrigerator. It will keep for a month.
Large mint bouquet
Julep cup or rocks glas
It’s really hot in Los Angeles this week. And when it’s hot, what I crave are highballs and juleps. So that’s me. Now my two-year-old loves really complex flavors (like shrubs) and my four-year-old is a garnish snob (bigger, brighter, more!). Today the three of us had a really hot, cranky morning and I was attempting to lift their spirits with chocolate chip cookies and some blueberry shrub sodas with big, fun mint bouquet garnishes. And I decided to lift my own spirits with this number. I’ve always loved blueberry and whiskey in various combos, but I honestly wasn’t sure if I would dig the earthy vinegar of the shrub alongside them. Happy to find the shrub fit right in. A full proof whiskey like JP Wiser Triple Barreled Rye has the right combination of body, richness, and herbaceousness to shine in a drink like this. I find myself hoping it’s hot again tomorrow so I have an excuse to make another one. This drink pairs well with “Ontario Blues” by Elizabeth Cotten.
Recipe by Jonathan Stanyard
Add all the ingredients to a cocktail shaker and dry shake for 30 seconds to emulsify the drink. Next add ice to the shaker and shake for 12 seconds, and then double strain into a chilled cocktail coupe. Garnish the top with drops of raspberry liqueur.
Raspberry Liqueur Drops
Cocktail Coupe
Something is so satisfying when citrus and pure raspberry combine. I was inspired by the bright flavor of the Van Gogh Citroen Vodka, clean and crisp it provides a perfect base for this sour. Tangy and bitter grapefruit find comfort with the raspberry and citroen, and when paired with the aquafaba, the forthy texture rounds out the edges of alcohol making this a smooth vodka sour, fit for any spring day.
Recipe by Christopher Barragan
In a stirring beaker, add all liquid ingredients and stir to a proper dilution (33 degrees). Strain into an Old Fashioned Glass with One large cube. Flame an Orange Zest and rim the glass (discard the peel after)
Flamed Orange Zest (discarded)
Old Fashioned Glass
"Smoooke and a Pancake (said in your best Goldmember voice) is a riff on the classic Old Fashioned. With all this time off, it seems that all norms have gone out the window and drinking at any time of day seems to be acceptable. I call this my morning Old Fashioned and would pair perfectly with pancakes!
Recipe by Jonathan Stanyard
Add all the ingredients to a cocktail shaker and dry shake for 30 seconds to emulsify the drink. Next add ice to the shaker and shake for 12 seconds, and then double strain into a chilled cocktail coupe. Garnish the top with drops of aromatic bitters or use an atomizer with a stencil to create a design.
Aromatic Bitters
Cocktail Coupe
I remember the first time tasting the Paul John Whiskys, and I really enjoyed the Nirvana. This is a very sweet single malt, with hints of honey, vanilla, and barely. I wanted to explore layers of flavor in an intriguing whisky sour. I paired the Nirvana with the Bold expression, which is a peated single malt. The two whiskys paired perfectly with chamomile, honey and lemon. The oak still shines though while the mouthfeel is creamy from the frothy aquafaba. This whisky sour is a compromise of two fine single malts from Paul John and flavors that let the whiskys spice, oak and peat still play ball, as it is called, Meet in the Middle.
Recipe by Marlowe Johnson
Build all ingredients in a glass and stir. Garnish with a grapefruit twist.
Citrus Cordial Recipe:
Combine 1 grapefruit, 1 lime, 2 lemons, 3 oranges --quartered -- with equal weight sugar and a pinch of salt. Either sous vide at 130 degrees for two hours or cook low and low, crushing occasionally.
Grapefruit Twist
Rocks Glass
A dry, fruity take on a 'Ti Punch. The Saint's Uppercut is redolent with multilayered citrus and spice notes, conjuring a warm, endless day on the beach.
Recipe by Marlowe Johnson
Combine all ingredients in mixing vessel and stir with ice. Strain into a chilled coupe and express and discard and orange twist.
Expressed and discarded orange twist
Coupe
I wanted to create a cocktail that reflected the beautiful balance and simplicity of Spacegrace Gin -- paying homage to the pure water and blend of botanicals by letting the gin speak for itself. With just a touch of sweetness and silkiness from Pineau des Charentes and a note of dry, nuttiness from the Manzanilla Sherry, the Carpay Martini is subtle, clean, and distinct. The name is a reference to Frank Carpay, an associate of Pablo Pissaco, who settled in New Zealand as a designer.
Recipe by Leanne Favre
Add all ingredients to a shaker tin.
Dry shake.
Shake with ice.
Strain over fresh ice.
*Dried Cremini Mushroom Infusion:
12 oz Paul John Whisky Edited.
1/2 tbsp coarsely ground dried Cremini (or Button) Mushrooms.
Allow to infuse for 1 hour. Fine strain through a nut milk bag.
Other dried mushrooms can be substituted based on availability (button or porchini also recommended).
**Cane Syrup:
2 parts Cane.
1 part Water.
Combine in a pot over low heat and whisk until the sugar is dissolved.
Garnish with Mint Sprig & dusting of grated dark chocolate.
Rocks Glass
This Eastern Explorer was designed to engage your curious nature. Each layer of this cocktail fortifies the flavors of this elegant, yet unexpected Indian single malt whisky. Using Cacao liqueur as the sweetner builds upon the honey and cocoa laced nose and compliments the cereal grain and rich barley flavors on the palate. A touch of Palo Cortado sherry adds nuttiness and a hint of oxidation that draws out the deeper coffee notes of the whisky. Lemon adds brightness and balance. The Mushroom infusion creates intrigue and plays upon the single malt’s earthier umami flavors, perfectly complimenting the subtle hints of peat. A touch of egg white creates a luxurious mouth feel that is an anchor for all these bold flavors. This cocktail helps you realize... we really are all explorers at heart!
Recipe by Jon East
Surfer Blood
Combine all ingredients except red wine in shaking tin, add ice, shake. Double strain onto large cube in rocks glass. Float red wine on top of cocktail. Garnish with two pineapple fronds.
Toasted Almond Orgeat
Toast almonds for 15 minutes at 325F. Blend 200g almonds with 600g water, strain through a chinois. Measure resulting nut milk; for every 500g of nut milk, blend in 500g sugar. Reserve in refrigerator.
Hand cut clear ice cube, two pineapple fronds
Rocks glass
This cocktail is a tiki inspired riff on one of my favorite cocktails, the New York Sour. The cachaca stands in for the whiskey, offering a softer fruity and floral base for the cocktail. Nutty orgeat and curacao act as the sweeteners for the drink; these marry wonderfully with the tropical notes of the cachaca. Lemon juice balances the sweetness, while softening the spirit. Bittercube's Jamaican #2 bitters, with it's prominent grapefruit and vanilla notes, work to tie together these different elements. The cocktail is finished with a dry red wine float, offering it a beautiful aesthetic appearance and a dry finish.
The name Surfer Blood comes from the name of one of my favorite bands; the appearance of the cocktail and the tropical flavors tie in perfectly with the name.
Recipe by Lauren Pellecchia
In a shaker tin, add blackberries and muddle to release juices. Next add Van Gogh Dutch Caramel, Apple Butter, Smoked Cinnamon Bitters, Peach Nectar, Butterscotch Schnapps, and Lemon Juice. Add ice and shake vigorously to combine, about 12-15 seconds. Double strain into a coupe glass with a crushed cinnamon graham cracker rim. Garnish with an apple slice dusted with cinnamon.
Crushed Cinnamon Graham Cracker rim and Cinnamon dusted Apple slice
Coupe
I love pies. Peach, apple, cherry, berry. They are, hands down, my favorite dessert. There is no better moment then finishing a big family dinner with a piece of pie, fresh from the oven. You can stick to the classic one filling approach. Or, you can decide to get a little bit crazy with it. I love to mix and match the fruits going into my pies and my absolute favorite mix is Peach/Apple/Blackberry. And what sends it over the top for me, is a generous drizzle of Caramel. Since we’re still a few months away from fresh, ripe fruit I grabbed a few pantry staples and recreated my favorite dessert in a sippable form. I hope you enjoy.
Recipe by valentino longo
STIR THE INGREDIENTS IN A MIXING GLASS AND SERVE IN A CHILLED COCKTAIL GLASS
ORANGE TWIST
MARTINI GLASS
I WAS INSPIRED BY CUTTY SARK BECASUE IS AN EXAMPLE OF A FAMILY PRODUCT TRYING TO ACHIEVE SUCCESS ABROAD OF IS OWN COUNTRY DURING DIFFUCLT TIMES SUCH AS PROHIBITION ERA IN UNITED STATES. I FELT EMPATY WHILE READING THIS STORY BECAUSE I REFLECT MYSELF IN IT, BY BEING AN ITALIAN IMMIGRANT LIVING IN U.S. DURING COVID 19 WITH ALL THE STRUGGLING.
SO I CHOOSE TO CREATE A TWIST ON A CLASSIC ROB ROY , COCKTAIL CREATED IN MANHATTAN NYC, FOR HIS STRENGHT BODY. WHICH IS DEFITENELY WHAT WE NEED NOW TO WIN THIS BATTLE !
Recipe by Jason Curtsinger
Add ingredients to a shaker, add ice, and shake. Strain into a coupe glass. Express lemon oils from a lemon peel and place on the rim of the glass. Float 3 espresso beans.
3 espresso beans, lemon peel
Coupe glass
My inspiration was to make the best espresso drink possible
Recipe by VALENTINO longo
add the ingredients in a mixing glass and stir it . serve into an old fashioned glass with big chunk of ice and add the soda.
cucumber spiral
old fashioned
During this tremendous times and having time to be at home with our family , I decided to create a cocktail that will help us to forget all our problems and dubt! and actually will raise our spirits ! well Tequila will defitenly do this!
This is a refreshing cocktail to be drunk every time of the day enjoy and just don`t think about it.
Recipe by Naomi Levy
Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.
To make Beet Syrup:
Combine in a blender:
1/2 cup roasted beets (I buy them pre-roasted from love beets or you can roast your own)
1/2 cup granulated sugar
3 oz water
Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).
Parsley Leaf
Coupe
This cocktail is inspired by my neighborhood (Wellington-Harrington) in East Cambridge, Massachusetts, where I have now lived for over a decade. It is a melting pot of Brazilian, Polish and Italian heritage with bakeries serving pao de queijo a few doors down from ones slinging cannolis. It is a neighborhood where private clubs still abound and the restaurant owners grew up down the street. It is my community that I love and this cocktail exemplifies how something so wonderful can come from disparate cultures and ingredients melding together.
Recipe by valentino longo
mix the ingredients in a highball glass , add the ice , give it a quick stir and then add the fuffly orange juice.
orange slice
highball
being born in Italy but living in Miami for more than 5 years now, I decided to create a cocktail that will mix those beautiful country.
We all know why Miami is famos for : The hot & sunny Weather and the tropical vibe. So, Rum is definetely the choice, and specially Saint JAmes. a Beautiful agricole rhum that will give the right earthiness that i`m looking for.
I wanted to create a cocktail that you coud enjoy all day on the beautiful beaches of sout beach and forget about your problems. Even with the imagination right now !
I wanted also to add a touch of my own country , italy, by adding an amaro, That will give the right bitterness balanced with the perfect sweetness from Saint James Rum.
Recipe by Brian Chambliss
Shake & strain over fresh ice in a rocks glass
Rim glass with toasted coconut flakes, cucumber ribbon skewered
Rocks glass
Summers are hot in New Orleans, this drink came about to show that tequila can be a refreshing cooler as much as gin, & rum. I choose cucumber for its refreshing qualities paired with a tropical fruit like coconut they combine to create their own flavor that leaves you wanting more.
Recipe by Sarah Primavera
Dry Shake egg white for one minute then add ice and all ingredients and hard shake for one minute then double strain into glass
Dehydrated Grapefruit and Lavender Flowers
Coupe
I wanted an easy cocktail that combined herbaceous with sweet, tangy and citrus all together. Easy to recreate at home. I used only used ingredients that I had and that are easily obtained. It has a delicate flavor and is a great cocktail to serve with Brunch and impress all my friends why we contemplate what to do with all our new found down time.
Recipe by Luke Nevin-Gattle
Chill a coupe. Build all ingredients (except garnish) in a shaker. Shake over ice and double-strain into chilled coupe. Garnish and serve. Enjoy!
Pineapple Fronds
Coupe
Awhile back I had read about another bartender’s use of the Fibonacci sequence and how they used it as a formula for various cocktail builds. The sequence begins with the following numbers: 1, 1, 2, 3, 5, and so on. For the build, 1 is equal to 1/4 oz, 2 is equal to 1/2 oz - continuing on in this natural progression. While taking a walk in my neighborhood during shelter-in-place, I was thinking about the connection that brings math, nature, and art together - it’s all about balance. As we know, balance is the single most important element of any cocktail. I realized that many things in nature follow this natural pattern. On a pineapple, this sequence corresponds with the number of spirals. The same thing happens in the placing of strawberry seeds. I started with balancing those two ingredients while adding St-Germain Elderflower Liqueur (as flower petals follow the sequence as well). A touch of Cocchi Americano serves as a nod to Leonardo Bonacci (aka Fibonacci)’s Italian heritage. Van Gogh Vodka presents as the canvas for Fibonacci’s sequence balancing all the elements of my cocktail while showcasing its authentic & vibrant flavor.
Recipe by Kathryn Wenderfer
Add strawberry kiwi lime and agave to shaker. Muddle add scrap grace gin add ice shake strain over fresh ice top with tonic. Garnish with kiwi and strawberry slice
Kiwi and strawberry slice
Collins glass
Kiwis and strawberry’s are packed with antioxidants and vitamins this is the perfect pairing for scrapegraces velvety citrus notes. A healthy twist on a gin and tonic perfect for quarantine life!
Recipe by Lauren Pellecchia
In a shaker tin add Marie Brizard Wild Strawberry and Peach Liquers D’Excellence, Lemon Juice, and Rosemary Honey Simple. Add a scoop of pebbled ice to tin and shaker briefly, 4-5 seconds. Pour entire contents into a double old-fashioned glass. Top with club soda. Garnish with a strawberry, a rosemary sprig, and paper straw.
*Rosemary Honey Simple – In a heavy bottomed pot, combine 12 ounces of high-quality local honey and 16 ounces of fresh water. Over medium heat, stir often until the honey has dissolved into the water. Add 3-4 5-inch sprigs of rosemary and stir. Reduce heat to low and allow to steep for 10 minutes. Remove from heat and allow to cool about 20 minutes. Remove rosemary sprigs. Store, refrigerated, in an airtight container until ready to use.
Strawberry, Rosemary Sprig, Paper Straw
Double Old Fashioned
When I was a child my family had many favorite summertime activities. Baseball games, afternoons at the pool, and morning bike rides on the miles long bike trail near my home. I remember racing my brother along straightaways of the tree shaded trail. Stopping to have a drink of water and a snack as we watched the Little Miami River rush by. Keeping an eye out for the squirrels that dart across the path and hearing the birds flutter about the trees. But the best part of those bike rides was stopping at the Hawaiian Ice stand on the way back to the car. Sitting with my family in the sunshine, spooning up the sweet, icy treat as fast as I could! With this cocktail I wanted to make a grown up, icy libation that is best enjoyed sitting under the warm sun after a late morning bike ride.
Recipe by Manami York
Add all ingredients into shaker tin. Dry shake until frothy, then add ice and chill shake mixture. Strain ingredients into coupe glass. Sprinkle the gunpowder green tea leaves.
Gunpowder Green Tea Leaves
Coupe
Inspired by Cal Tjader’s 1963 album, “Several Shades of Jade,” this cocktail features a refreshing, juicy spin on a traditional whiskey sour. Like the tracks that comprise the album, the cocktail shares the similarity of integrating Asian influences into a Western concept. Visually, there are several shades of jade reflected in the layers - the cocktail, the aquafaba foam, and the garnish. Being very fortunate to work in a jazz club environment like Con Alma, it’s very easy to draw inspiration from album covers and names, with this cocktail being the perfect example.
Recipe by Kamila Bikbulatova
Shake all the ingredients together, double strain into a coupe glass
Mint leave/ mini mint sprig
Coupe
I had some lemongrass and didn’t know what to do with it, so I made simple syrup. Then I had grapefruit sochu that has been hanging out on my shelf for way to long.
Then with a help of good old flavor bible everything else came along
Honestly just wanted something fun and refreshing to enjoy
Recipe by Vitezslav Cirok
We put all the ingredients into the shaker over ice and shake well. Then strain through a double strainer intothe glass on ice and garnish with a slice of fresh celery and an edible flower.
Juice from grilled fruits and vegetables: We leave leftover fruit that can stay with us after grilling with friends on a charcoal grill and grill for 5 minutes. Let it cool down and then squeeze the juice using a juicer. Juice gets a lightly grilled smoky taste.
Slice of Celery, Edible flowers
Highball or Levitas higball
We are now in a very difficult situation. The whole world is affected by a pandemic and in the uncertainty of what awaits us. In our industry, bars around the world are closed and people are quarantined with reduced mobility. As humans, we face one of the greatest trials. We can't do what we love, what makes us and our guests happy, we can't create stories every single night ... We can find positives in every bad thing. It is important to stay positive and use this situation for things that we have not had time for in our fast-paced lives - to devote ourselves, our health, our families, our education, to appreciating the things we took for granted. The "Bitter Liberty" drink reminds us that even though our bars are closed, we are still free and we can rejoice. Making great drinks with ordinary ingredients that we can find at home or in a nearby shop and mix drinks for family and friends just because it's a beautiful sunny day ...
Drink "Bitter liberty" combines the beauty of traditional Becherovka original liqueur, which has bitter sweet, spicy tones, the taste of grilled pineapple and celery, which the drink adds a slightly exotic touch with a smoky finish, and sugar and lemon juice, which gives the drink the necessary balance and freshness ... Let's celebrate, for example, that we will return to our bars soon and we will be able to make our guests happy. Cheers ...
Recipe by Lauren Pellecchia
In a shaker tin, add Cara-Cara Orange slice, Navel Orange slice, and Mandarin Orange. Muddle well to release juices. Add Scapegrace Gin, Blood Orange Marmalade, and Orange Bitters. Add a scoop of ice and shake hard to combine, approximately 12 seconds. Add Blood Orange Simple to the bottom of a Collins glass. Add cubed ice. Next double strain cocktail over the ice. Stir with your bar spoon to combine. Shake 3-4 drops Orange Flower Water onto the top of cocktail. Garnish with a maraschino cherry and paper straw.
*Blood Orange Simple – Juice 3-4 Blood Oranges, saving pulp. In a pot over medium heat combine 1 cup granulated sugar with 2 cups water, stirring often. Once combined, lower heat, and carefully add in Blood Orange juice and pulp. Reduce heat to low, and allow to simmer for 20 minutes. Remove from heat and let cool 45 minutes. Pour through a fine mesh strainer into a sealable container and refrigerate until ready to use.
**Alternatively, if blood oranges are out of season, you can use store bought 100% natural, no sugar added blood orange juice. Follow directions as stated above, but add 2 cups blood orange juice (instead of fresh juice and pulp). Allow to simmer approximately 30 minutes, before cooling, straining, and storing.
Maraschino Cherry and Paper Straw
Collins
I loved to visit my grandmother, Granny Annie. When I was a child, she would wake me up with a silly song and over breakfast we would plan our day. Maybe a tea party in the afternoon - or go to the movies - or use our imaginations to take a trip to some exotic far away place! No matter what the plans were, she insisted that I have a good breakfast – complete with a glass of sunshine. That’s what she always called orange juice. She would insist that if you wanted to have a good day, you had to start with a Glass of Sunshine! I wanted to highlight the bright citrus notes of the Scapegrace Gin, by layering the fresh juices of several oranges, with orange marmalade, and orange bitters to create, a light, happy cocktail that is truly a Glass of Sunshine.
Recipe by Amber Dobos
Dry shake then wet shake, double strain into rocks glass. Served down.
I blended the rum with a banana and let the flavors merry for 2 days before straining the rum to remove any banana particles.
For the horchata syrup, I toasted 1/4 cup chopped almonds in a pan and then added 1 cup sugar, a little salt, 2 cups water, 1 tsp good vanilla extract, and a cinnamon stick. Once this came to a boil I added 1/4 cup jasmine rice and simmered for 30 minutes. Once this is cool, blend and strain.
Dried lime zest islands with a side lime wedge
Rocks
This is the drink you would be re-ordering from within your cabana oasis on your island getaway. Since no one is taking a vacation right now and this is the closest thing- close your eyes and feel the salty ocean breeze lick your face with each taste. Squeeze the lime into your glass after your first gulp and mentally cannon ball into your significantly warmer and brighter afternoon.
This drink truly catapults common pantry items into a delightfully tropical gustatory question of, “how did I get here and where are my sunnies?”
Recipe by Kim Masson
Shake McGuinness Liqueur Cherry, Lemon Juice, & Egg White
with ice, then add JP Wiser's 15 year old Canadian Whisky,
stir & serve straight up in a martini glass
Garnish with a Fresh (Maraschino if fresh not available) Cherry & Lemon twist
stemmed martini glass
A Whisky Sour made with great liquor and fresh ingredients is truly a wonderful drink. I hate to order it out because most bars use sour mix and no egg whites.
Recipe by Matthew Taylor
Combine all ingredients into shaker and add ice. Set aside chilled glass. Spritz Absinthe into chilled glass. Shake ingredients like a Polaroid picture into emulsified and double strain into glass. Clothespin a dehydrated lemon to the side of the glass and drop 3 coffee beans to float on top.
Dehydrated lemon wheel & 3 Coffee beans
Fancy Nick & Nora
While reading meehans bartenders manual I came across the 21st century which incorporated tequila and white Creme de cacao. So this is my evolution of that cocktail which was an evolution of the 20th century cocktail. It also tips a hat at my childhood. Looney toons and daffy ducks character “Duck Dodgers in the 24th and a half century. Everything is mezcal complimentary and is balanced by the only sweetener being the white Creme de cacao. Hope you enjoy as much as I do. Cheers!
Recipe by Jennifer Beane
Shake all ingredients in tin with ice, double strain Straight up in coupe (I unfortunately didn’t have one ?) Grate some chocolate on top and garnish with cookie on rim
Cookie
Coupe
Well pretty much using what I have in quarantine days! I had several boxes of Girl Scout cookies, so thought I’d make a drink and use the cookie as a garnish, cause who doesn’t love a cookie!! I Had the rum and whisky so I gave it a whirl and it’s a very simple, but yummy not too sweet after dinner drink! I feel like even if I can’t get a customer to order a dessert, I can always get them an after dinner drink. Usually both ?❤️?cheers ps I have a video, but it was too long to send ?
Recipe by Shauna Cole
Shake mint leaves, bitters, and mint leaves with ice. Double strain over fresh ice and garnish with shredded chocolate and mint sprig.
Chocolate shavings and mint sprig
Rocks glass
Andes chocolates are my favorite, and I love combining the flavors of mint and chocolate. I decided that these flavors would complement the Van Gogh Double Espresso vodka well and delicious thus decided that fresh mint and chocolate bitters would give us the essence of mint and chocolate without overly sweetening the already sweet vodka.
Recipe by Lauren Pellecchia
In a shaker tin add cucumber slices and muddle to release juices. Next add San Matias, Tomato Juice, Creole and Celery Bitters, Lemon Juice, and Rosemary Honey. Add ice and shake to combine, about 15 seconds. Double strain into a Tajin rimmed Collins glass over cubed ice. Garnish with a cucumber spear and cherry tomatoes.
*Rosemary Honey Simple – In a heavy bottomed pot, combine 12 ounces of high-quality local honey and 16 ounces of fresh water. Over medium heat, stir often until the honey has dissolved into the water. Add 3-4 5-inch sprigs of rosemary and stir. Reduce heat to low and allow to steep for 10 minutes. Remove from heat and allow to cool about 20 minutes. Remove rosemary sprigs. Store, refrigerated, in an airtight container until ready to use.
Tajin Rim. Cucumber Spear and Cherry Tomatoes
Collins
Every few years I get the wild notion to start a garden. I get swept away by the image of myself weeding and water, then picking sun-ripened tomatoes while wearing an oversized sunhat and a stylish apron/glove combo. The reality is, I don’t have a green thumb. I buy a ton of plants-tomatoes, watermelon, zucchini, cucumber, peas, and more- stick them in the ground and hope for the best. If the scorching summer sun doesn’t kill them, and the deer and squirrels don’t get to them first, I might end up with a few sad tomatoes left to harvest. This year, I decided to try again and like so many people during this lockdown, I decided to start seeds instead of buying plants. My windowsills are lined with seed trays, with every vegetable you can imagine! So, as I imagine myself (beautifully and peacefully) working in my (future) garden, I needed something to sip. San Matias Tahona Blanco, provides a rich base for this cocktail- and enhances the fresh cucumber and tomato juice. A little honey for sweetness and blend of bitters to round it out, and I had the perfect this to sip as I (imagine) myself walking Through My Garden.
Recipe by Caitlin Hollows
Pour tequila, watermelon, and lemon juice into glass with Collins ice cube.
Add Garam Masala and stir.
Add Pomegranate syrup last.
Pomegranate Syrup: I made this from scratch, but any quality grenadine will work well. For store bought grenadine, add to taste (it tends to be thicker). Most likely no more than .5 oz will be perfect.
Garam Masala dusted Watermelon
Collins Glass or Tall Tumbler
This cocktail is inspired by my husband. More specifically, my Army husband and his first tour in Afghanistan almost a decade ago. This week he was reminiscing about his year in the Arghandab River Valley and the sweetest watermelons he ever tasted, which grew improbably well in the dry, sandy soil. And how all his platoon wanted was a drink at the end of the day, which was both dangerous and strictly prohibited. So when their feet touched down on American soil, they immediately flooded the local bars, and he ordered the first cocktail he could think of: a Tequila Sunrise. So this cocktail looks back on this time, with a glow up. Fresh sweet watermelon juice, homemade pomegranate syrup, sweet smokey spices and a quality blanco tequila. Sunset instead of sunrise; the time of reminiscence, of gathering, stories, and reflection. Thank you, babe, for fighting for us and thank you for coming home.
Recipe by Caitlin Hollows
Add all ingredients to shaker, add ice, shake.
Double strain into Tea Cup.
Chives to garnish.
3 Chives stalks
Tea Cup
I love The Office. And I have been watching a lot of it to stay sane during "Shelter in Place." So this drink was born out of my favorite line, "Beets, Bears, Battlestar Galactica." I love unique flavor combinations and playing with tastes that shouldn't work until they do. This is perhaps one of my favorite combinations in a while. This shouldn't work. But it does. And I love it's weirdness. So this one is for you, Dwight K Schrute, for keeping me laughing and cringing simultaneously.
Recipe by Amy Victor
Combine all ingredients into a shaker tin with ice. Shake a couple of times and open pour into glass.
Ginger syrup: 1 cup fresh ginger peeled and sliced thinly, 1/2 cup sugar, 1/2 cup water. Bring ingredients to a simmer in saucepan over med to low heat for 30 min. Strain through sieve and cool to room temp. Yields 1/2 cup syrup. I tried to upload a video of me making the drink, but the website is only allowing photos.
Pinch of ground cinnamon, fresh hibiscus flower and rock candy stirrer
Cutty Sark ceramic or tiki mug or Mai Tai glass
I bought this Cutty Sark ceramic at an estate sale years ago and at first glance I thought it was a tiki mug. My favorite tiki drink is the Navy Grog, so I made my own version of that subbing Cutty Sark for the rum and a spicy ginger syrup instead of honey syrup. The fresh citrus fruits really marry well with the Cutty Sark and the ginger syrup and bitters give you that spiced kick.
Recipe by Michael Demahy
Put all ingredients in a tin besides club soda. Shake strain into Collins glass. Top with club soda. Garnish with cucumber
Cucumber Slice
Collins
Sometime the simple things are the best. This is a nice refreshing cocktail that anyone can make. I’m from Florida where it’s summer all year around. And sometime when the sun is beaming down on you you need that refreshing drink to Quincy your thirst. This one is tasty and will cheep you hydrated. Cheers!
Recipe by Caitlin Hollows
Add all ingredients to shaker, add ice and shake.
Double strain into coupe glass.
To prep glass: Drizzle inside of glass with caramel sauce before pouring in cocktail.
Caramel Drizzle inside glass
Coupe
Why can't we have dessert for dinner these days? It's Sunday Funday, and we're going to live it up.
Recipe by Amber Dobos
I let cut beets sit in the vodka overnight to achieve a deep ruby color. Stir all ingredients with ice, pour up into a Nick and Nora glass.
For the barberry cordial I used half a cup of dried barberries in a 2:1 water: sugar simple syrup that I cooled, blended, and strained.
Expressed lemon peel
Nick and Nora
This cocktail is bright and full-bodied, much like we all will be after quarantine is over! Van Gogh Vodka is the perfect catalyst to draw the earthy and robust flavor from the beets, carrying citric and smooth flavor punches in its vessel. The barberries add an extra sour zing (!) to this concoction that is rounded out by the sweetness of Cocchi Torino. With just one touch of Peychaud’s, this light and delicate day time sipper is meant to be enjoyed in your best daytime pajamas. You know, the comfortable lounge-wear that you change into from your night-time pajamas.
Recipe by Steven Miller
Shishito Salers*
Cut 4 shishito peppers in half and remove the seeds. Infuse with 12 oz of Salers for 24 hours. Keep the Salers refrigerated. Strain. Good for one week.
Expressed lemon juice, olive for salinity
Nick and Nora
This cocktail was the first drink I created for Bar Sotano's rotational menu. After more then a month of Chicago lockdown it was nice to create some nostalgia. The goal was to recreate all the flavors of a shishito while highlighting the beauty of agave, and Sotol.
Sugar Cane Juice added body and balance. The gentian liquor has a similar snap to shishito cleansing the palate. Sotol is a welcome compliment to amplify the grassy quality of this tahona ground tequila. The overall finish of this cocktail is bright with herbacious overtones mellowing into a subtle pepper bite.
Recipe by Michael Demahy
Honey syrup- equal parts honey and water
Vanilla allspice syrup- in one qt. Of water simmer one vanilla bean and 10 whole allspice berries for 30 min. Add one quart of sugar until dissolved.
Pineapple frans
Snifter
This one is for the pirates. There is something about tropical scotch drinks that get me excited. The peaty tropical drink will make you feel like you you are on the ship. I love exotic cocktails. I love the idea of creating a drink that will transport you to a different time or place. Cheers!
Recipe by Caitlin Hollows
Shake all ingredients together.
Strain into mason jar.
Harissa Honey: quarter of a cup honey with 1.5 teaspoons harissa mixed in. No more than 1 tablespoon hot water mixed in to dissolve honey.
Cucumber spear and Cilantro stalk, Salt and Mango Habañero spice rim
10 oz Mason Jar
This is my take on a Bloody Mary. I can't stand horseradish, but harissa is another story. Sweet, salty, creamy, and spice. This is everything I think a hair of the dog should be.
Recipe by Steven Miller
*Pasilla Sweet vermouth
take 70 grams of dried oaxacan pasillas. Remove seeds. Chop into rings. Heat the chile to add a smokier texture to the drink. Let sit in 210 grams of your favorite vermouth for 24 hours. Refrigerate. Good for one week.
Fresh grated canela
Martini
We all miss tiki bars, but this one makes me feel like they aren't that far away. I have always enjoyed the subtle spice of pasilla, the cooling of condenced milk, and the funk of fresh pressed sugar cane spirits. These three ingredients create a delicate harmony that leaves you with an empty glass sooner then you might think.
Recipe by Janet Limet-Reda
Put all ingredients (except prosecco) in a mixing tin/glass , shake till all ingredients are fully incorporated. Strain into a champagne flute and top w/ a dry prosecco.
Thin lemon wheel
Champagne flute
I’ve been really missing my family back home in the Philippines with all of this quarantining going on. Mango or Mangga as we call it back home, is one of my favorite treat growing up, whether it’s green mango slices on a stick w/ a little salt or bagoong (shrimp paste), or make it into a Mango salsa to go with broiled fish, Barbecue meat or fried food. If you get your hands on the ripe yellow ones, Manila or Ataulfo (as it’s commonly called here) those are so yummy, I eat them for breakfast, snack or as dessert anytime. So, For the Love of Mango ( a Bellini inspired cocktail ) is a cocktail that brings me close to home. This cocktail is so refreshingly Mango goodness, not too sweet ( just the way I like it) with a little bit of complexity brought by the Aperol (it also contributes to the beautiful color) & w/ just the right amount of fizz with the dry prosecco. CHEERS !
Recipe by Harry Chin
Combine all ingredients into a shaker with plenty of ice. Shake (very) hard for about 8 seconds.
Thin Lime Wheel and a pinch of Cocoa Powder on top
Martini or Sour Glass
This drink was inspired by a bag of chocolate-covered pomegranates I love snacking on. I added a little bit of a Mexican chocolate flair with the habanero and mezcal. Enjoy!
Recipe by Steven Miller
Coconut Cutty Sark*
place 15 grams of warm coconut oil into 100 grams of Cutty Sark. let sit for four hours. Freeze. Remove top film and fine strain with cheese cloth.
Bergamot Tea and Chile Syrup**
Place one whole Mulato Chile (de-seeded, cut in half) with 2 tea bags of Bergamot tea into 24 oz of boiling water. Let steep for five minutes. Strain. Add equal parts raw sugar and spicy tea.
*** Warm up an arbol chile in 2 tbl spoons of coconut oil. Strain.
Arbol Oil dotted around the edge
Martini
This cocktail is a wild ride through the land of umami. It answers the question "How creative can you get during quarantine?" The goal here was to create an invigorating drink filled with refreshing and spiced flavors. The Coconut Cutty, and the greek yogurt are the Yin to the yang of dry tea, and warm pepper. For added heat I created an infused Coconut oil with arbol. Coconut Oil becomes semi firm on the surface of the cool drink. So you get these flavor pops as you continue to enjoy this cocktail filled with flavor.
Recipe by Zev Glesta
To make cocktail:
- Combine ingredients in a shaker.
- Hard shake.
- Double strain over large ice cube in desired “goblet glass”
- Garnish with lemon “sun” and pineapple fronds.
Pineapple syrup*
- After juicing one whole pineapple strain and reserve the strained off pineapple solids (pineapple solids roughly weigh out to 150 grams)
- Add 100 grams of sugar to a pot with the “recycled Pina”
- Add 100 ml of pineapple juice
- Bring to a boil, strain and cool.
- Ready to use!
Pineapple “sun” and pineapple fronds.
Stemmed Goblet
The “Wray of Sunshine” cocktail is based off of a classic Hotel Nacional—a nice boozy punch with a fresh zesty tropical vibe. I have used two types of “Wray” in this cocktail for a big burst of Jamaican sunshine. We then island hop over to Martinique for some sun protection in the way of Apry which helps to soften the overall cocktail. The beautiful almond and apricot notes of Apry lend itself to the fresh and fruity element of pineapple and lime. This cocktail is meant for the beach: a nice boozy sipper to be had in relaxed clothing, sand on your toes and a big ol’ beach umbrella over your head.
Recipe by Jeffrey Allen
Shake all ingredients with ice and double strain into a chilled coupe. Garnish with brûlée’d banana.
Cinnamon bark syrup- In a sauce pan muddle 1 ounce of cassia cinnamon sticks until broken up into shards. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve.
Brûlée’d banana
Coupe
I was instantly drawn to Novo Fogo cachaca. I began reaching for inspiration in the flavor profile of this unique liquor. “Banana and floral aromas, blend with notes of sea salt and chocolate”. I decided to amplify these flavors with the corresponding liqueurs, and compliment them with cinnamon in this creamy dessert cocktail.
Recipe by Crystal Chasse
Add all ingredients to mixing glass. Stir for about 20 seconds. Pour over a large ice cube and express a lemon peel on top.
Blueberry Cacao Syrup:
150g Water (About 3/4 of a cup!)
50g Frozen Blueberries
10g (2tsp) Cacao Nibs
Cane Sugar to weight
Add cacao nibs to pan and toast until aromatic (about 3 minutes.) Add in water and Blueberries, bring to boil. Lower heat and simmer for 8 minutes. Strain and press blueberries to release their juices. Weigh and add equal parts Cane sugar to the remaining liquid. Stir to dissolve sugar. Let cool before using.
Lemon Twist
Old Fashioned Glass
While in quarantine I have been trying to find unique ways to utilize ingredients multiple ways. When I tasted the Wiser's 18 I immediately wanted to sip on it while eating one of the blueberry pancakes I had made for brunch. I used that inspiration to make this brunch approved stirred cocktail. Many people think that mixing a higher end or higher age statement whisky is sacrilege, however I would like to showcase how a few simple at home ingredients can elevate your sipping game!
The cacao accentuates the vanilla and butterscotch and Rye notes J.P. Wiser's 18 so fully embraces. The blueberry creates a divine medley with the orchard fruit flavors that shine though in the WIser's 18 and pair perfectly with the pepper and nutty notes that linger after each sip. Add in a some Peychaud's and Orange bitters to fully engage the senses and finish it with fresh lemon oil for brightness.
I wanted to create a drink that supported the incredibly sippable J.P. WIser's 18 flavors!
Naming it "Ice Queen" is an homage to Canadian blues performer, Sue Foley.
Recipe by Harry Chin
Build all ingredients in an Old Fashioned Tumbler or Bucket glass with ice. Stir very briefly (to mix ingredients, not to dilute). Serve
Lemon Peel
Old Fashioned Tumbler or Bucket Glass
Named after the Arroyo Seco Parkway in Los Angeles that goes along a small historic freeway. The meaning “dry stream” is what inspired this Old Fashioned variation that is both wet and dry.
Recipe by Jeffrey Allen
Shake all ingredients vigorously without ice for about as long as you can stand. Then add ice and shake again. Double strain into a chilled coupe and grade with fresh cinnamon.
Cinnamon bark syrup- In a sauce pan muddle 1 ounce of cassia cinnamon sticks until broken up into shards. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve.
Graded cinnamon
Coupe
This cocktail was inspired by my roommate. Every year on his birthday, his fiancé bakes him a fresh apple pie instead of a cake. It’s that time of year again and when the smell of that pie filled our home, I thought of the complex Carmel and spice notes in J.P. Wishers rye whisky. I used a split base with Apple brandy to bring out subtle Apple undertones in the whisky. Then I adapted it to a flip template for it’s richness and decadence.
Recipe by Ashley Monterusso
Add all ingredients to shaker tin with ice and shake hard for roughly ten seconds, strain into a glassware. Express lemon swath over the top of the cocktail and insert into drink (optional).
*Darjeeling Tea-Infused Honey Syrup
-add 1/2 cup honey and 1/2 cup water to small pot and simmer on medium until ingredients are incorporated, stir occasionally
- remove from heat and add one tablespoon of looseleaf darjeeling tea (substitute a black tea in needed)
- let stand for 15 minutes, strain out tea
Lemon swath
Nick & Nora (or small coupe)
Like the city of Goa, I too am ruled by the sun. I let my zodiac sign guide me as I created this cocktaiI. I wanted to build a bright, energetic and bold drink that paid homage to the home of Paul John. The lemon juice brings a natural brightness to the drink, and the salinity of Oloroso is reminiscent of a breeze off the coast. Darjeeling tea-infused honey gives a caffeine boost while complementing both the whisky and the nuttiness of the sherry. Which of course brings us to the star of the show, the final ingredient: Paul John’s Indian Single Malt Edited. The climate of Goa speeds up the aging process contributing to strong notes of fruit, cocoa, and espresso. It serves as the bold yet nuanced backbone of this complex sipper. The sun speaks to the creative ability and power of the individual to meet the challenges of everyday life. Go forth and let the sun shine on you!
Recipe by Owen Wolfertz
Dalgona coffee:
1. Brew your favorite coffee (I use a Chemex pour over)
2. Pour 2 cups of brewed coffee into a pan on high heat. Add 2 tablespoons of sugar, and stir constantly as it bubbles to dissolve sugar. Reduce by about half.
3. Pour reduction into a bowl. Using a whisk or hand mixer to whip coffee reduction for a few minutes until you have a thick fluffy consistency.
Cocktail:
Combine Novo Fogo silver, Kahlua, coconut milk and brewed coffee in glass. Swirl cup to combine. Add ice. Top with dalgona coffee.
Dalgona coffee (see above)
Double old fashioned
The extra time during quarantine has sent me spiraling deep into rabbit holes of a multitude of topics; from home renovation ideas to baking recipes to music and the ultimate time suck instagram. Dalgona coffee was all over the place a few weeks ago and I was one of the people spending many mornings honing my fluffy coffee technique. And in times like this, who cares if you drink coffee in the morning or at night; or even if you add a little booze in the morning or at night. Carly Simon once explained that 'clouds in my coffee are the confusing aspects of life and love.' I hope she'd approve of my White Russian riff, and her lyric usage, during this time in the world. So enjoy this morning, noon or night!
Recipe by Rachel Harris
Tools needed: shaker set, muddler, Hawthorne strainer
Cut the half a kiwi into half and then quarter the halves and put into the shaker. Add simple and lime juice and muddle kiwi into a think pulp. Add tea, rhum and ice, hard shake for at least 30-40 seconds. Using the Hawthorne strainer strain the contents of the shaker over fresh ice into a rocks glass.
Kiwi wheel on edge of glass
Rocks glass (I used a stemless wine glass in the photo)
During this time that we are all stuck inside I wanted to make a cocktail that would remind me of sitting on the beach. Something I could sip, and when I closed my eyes I would think of sand between my toes. I Dream of Kiwi is a riff on a daiquiri with some of my favorite tropical flavors mixed in, kiwi and hibiscus, and it leaves me dreaming of beach vacations.
Recipe by Kiernan Garrett
Combine all ingredients except for milk together and then proceed with standard milk wash of the cocktail. Strain off Milk Curd over night and chill. Shake and strain in rocks glass over ice.
This is a single serving, but generally this would be prepared as a large punch and served the following day.
Fresh Grated Nutmeg
11 oz Rocks glass
It was earth day and I had left over ingredients from various quarantine baking project and wanted to make a punch with the leftovers without wasting anything. I made a large punch very similar to this for my room mate and I, this is a refined version for a single serving of the punch I made that day.
Recipe by Harry Chin
Put all ingredients into a shaker. Shake very hard with plenty of ice. Strain into a Tumbler or Bucket Glass with Ice.
Orange Peel and/or Gummy Bear
Bucket Glass
It tastes like a yellow gummy bear!
Recipe by Samantha Tinyszin
Muddle blackberries into mixing glass. Add whiskey, lemon, and honey. Give it a good stir to mix in honey before adding ice. Shake then strain through tea strainer over ice in rocks glass. (Large ice cube, if possible) Garnish with lemon twist and blackberry.
Lemon twist with blackberry
Rocks glass
This was created in my home for my sick boyfriend earlier this year. He had a cold and wanted whiskey but not our go-to, hot toddy.. something cold.. something with vitamins. The full ounce of lemon and honey smooth out the spicy rye and the blackberries add great flavor. It was named the No Touchy because that is our house rule when someone's sick ha! This drink can easily be substituted for other muddled berries.
Recipe by Kay Mohamed
Add lime juice, syrup & pineapple chunks. Muddle fruit. Add rum, spanked mint and ice. Shake well. Strain over ice in collins glass top with soda water. Garnished with grilled candied pineapple wedge and mint.
Grilled candies pineapple wedge (covered in sugar) and mint sprig
Collins
I wanted something to reflect the current season breaking. Mojitos & grilling are a sign of summer so I decided to incorporate both. I found a mint tree (bc mint is so sparse right now) I grilled the pineapple to stay on the island aspect and used brown sugar syrup to enhance the molasses flavor I stead of regular simple. I spanked the mint to release full oils and flavor without muddling. I just wanted a full flavorful drink that embodied summer and wasnt overly too sweet.
Recipe by Crystal Chasse
Add all ingredients except Sesame Oil into your tins. Hard shake for around 30 seconds. FIne strain into an up- glass. Garnish (carefully!) with 3-4 drops of Toasted Sesame Oil.
Spiced Peach Honey:
Spiced Peach Honey:
6g Cardamom Seeds
8g Allspice
200g Water
300g Frozen Peach Slices
400g Honey
Toast spices until aromatic. Add water and peaches. Bring to a boil. Lower to simmer for 15-20 minutes. Strain. Add honey and stir to incorporate. Chill before using!
Sesame Oil
Up Glass
Peach is my absolute favorite fruit and i love pairing it with warm flavors to create a journey for the imbiber! This cocktail was inspired by my mother. I love to create drinks for her that push her outside her comfort zone a little bit!
Many vodka cocktails are often designed to be overly sweet or fruity. I wanted to use those same fruity notes and balance them with the oats, the spices in the Bitterman's Tiki Bitters and lastly with the warm and nutty flavor of the sesame oil.
Using whole Oats in the shaker adds a body to the cocktail and a nice nutty, grain note that I though really helped the body of the drink.
Using the Sesame Oil as a garnish puts that nutty note right under their nose so that it fully rounds out the sweetness of the Peach Syrup and Elderflower. Sesame Oil can very quickly overwhelm a drink, so be sure to start small and add on to your liking.
Recipe by Dayri Garcia
-Combine ingredients in a shaker
- shake and strain into highball with ice
Edible flower
Highball
Very refreshing summer cocktail and with our current sunny days I wanted to make something refreshing to sip on my porch. Grapefruit and aperol always go so well together and then the addition of Novo Fogo just takes it to a new level.
Amazing refreshing that gives me hope that all this will be over soon and well all get to chill on a beach sipping on cocktails
Recipe by Kay Mohamed
Muddle Jalapeno slices (depends on capsaicin level of jalapenos, these were standard to hot) with guava syrup & Lime juice. Add vodka and ice. Strain over ice and top with Ginger Beer. Garnish with Jalapeno Slice & Lime Wheel.
Jalapeno Slices & Lime Wheel
Collins or Mule Cup (metal collins used)
I made this drink a while ago for an event and everyone loved it. It's very versatile with its spirits. I liked the traditional van gogh vodka bc it made it feel classic and fresh. The ginger plays well with the jalapeno and the guava sweetens up the spiciness which is my favorite combination. Guava is so readily available now I love using it as a nectar or syrup, it's a distinct flavor if you know it. But if not it keeps you guessing which i love.
Recipe by Joan Villanueva
1. Add all ingredients (except Mr. Black) to shaker tin,
2. Add crushed ice and whip,
3. Strain over crushed ice into cup,
4. Garnish with edible flower and Mr. Black Coffee Liqueur
5. Go Nuts, have another one (Responsibly)!
Edible Flower
Chilled Coffee Cup
My partner and I have been role-playing that we are on a deserted island to cope with the quarantine.
We believe this keeps us from going nuts but has it…
Regardless, we have agreed that if we end up on a desert island hopefully there are coconuts, coffee, and fruit so that we can continue to enjoy bountiful cocktails with Rhum.
Recipe by Kay Mohamed
Pour all ingredients into mixing glass. Stir with ice until chilled. Strain over Artisan ice in rocks glass. Garnished with local pesticide free flowers
Wax flowers
Rocks glass
I saw the wax flowers first in the local market and built the drink around the smell and color with whiskey which is usually looked at as so rugged. I decided a red wine would look really nice sophisticated balance. Then I decided apple's would be a great base. I started experimenting with flavors and decided this would be a great balance between sweet dry and oaky.
Recipe by Tara Jagodzinski
In a Boston shaker combine Vodka, Citrus, Aloe Water & Tumeric Honey. Shake until properly diluted and double strain into a champagne flute. Add champagne for a little dryness and top with dashes of peychauds.
N/A
Champagne Flute
I wanted to make a cocktail that was easy to drink at any time of the day using everyday pantry ingredients while still keeping some creativity.
Recipe by Will Peet
Combine all ingredients including cucumber in mixing glass, stir, then strain into Double Rocks glass over ice.
Cucumber ribbon
Double Rocks
Its inspiration was drawn from savory flavors of Central America including my favorite combination of aged tequila and Al Pastor. The ingredients are quite vegetal and pair nicely to the spices from the bitters and the pineapple note from the falernum. The Cucumber adds a very refreshing lightness"
Recipe by Kay Mohamed
Add all ingredients into shaker with ice. Strain into Coupe glass.
(Froth is from pineapple juice)
N/A
Chilled Coupe
I was inspired by the sunrays coming thru my window which sadly before quarantine I've never paid attention to. It's so pretty and where the light hits is perfect. I wanted to embody that color and sparkle in a cocktail that did not require ice. I really like lychee scapegrace and pineapple together to create the color if the sun. The luster dust just added to the sparkle and glistening. Its very comforting.
Recipe by Adrian Gonzalez
Add all ingredients to a cocktail tin, top with ice, and shake vigorously for 20 seconds. Strain drink into coupe a glass, and garnish with a lime wheel.
Lime wheel
Coupe
The cocktail I’m presenting is inspired by my favorite drink, the Daiquiri, but influence by another great classic, the Last word. The daiquiri is hands down one of the easiest cocktails to make, but an equally difficult one to master. The lime and sugar have to play perfectly together to create a drink that's sweet and subtle, yet sour with a punch. It's a drink that when perfectly balanced can can hold its ground with some of the most complex cocktails. For my drink, the Last Call, I take the vegetal and herbaceous flavors of Saint James Agricole, and I blend them with the smooth characteristics of an English rum, and then kick it up a notch with a funky Jamaican overproof. The lime is a must, but the sweet components come from a marriage of falernum and chartreuse, creating a complex flavor profile that stimulates the palate. It’s definitely a high ABV, and this drink will have you calling it a night.
Recipe by Amber Dobos
Shake all ingredients but soda water and dirty dump into glass.
Top with cucumber soda water.
Fresh mint sprig and rose petals
Stemmed Julep with a straw
This is inspired by a drink that my partner introduced to me called Doohl. It is a carbonated yogurt beverage that is spunky and refreshing, much like her, and enjoyed year-round. It tastes like everything good and green that we associate with Spring time, quelling anything from spicy meals to prime time news briefings. I wanted to provide something that would be grounding and wholesome in this strange time, and this drink is exactly that.
Recipe by Giacomo Ciminello
Sweet corn milk is a glorious, grainy, full bodied ingredient for adding a wonder cereal component to your cocktail. Simply heat heavy cream, and add either one ear of corn with kernels sliced into the cream, or you can use a can of corn. Add a packet of buttery microwave popcorn to the mix. Let simmer for roughly 30 minutes, strain and let cool.
Add all all ingredients to a shaker tin, give it a nice hard dry shake. Add ice, shake again to chill. Strain into a Collins glass with no ice. Top with Corn Pops and a few corn husks.
Corn Pops and corn husks
Collins glass
Planes Trains and Automobiles was said to have been written while the master of teen angst himself, John Hughes was stuck in general solitude in Wichita, Kansas for 5 days. I'm curious what masterworks actually come out of this pandemic. With everyone isolated, and given some time to think and create.
Recipe by Adrian Gonzalez
Add all ingredients to a cocktail tin, top with ice, and shake for 10-15 seconds. Double strain the cocktail into a coupe glass over a clear ice sphere. Garnish with a flower from the garden.
**In order to make the case juice you will have to peel and chop the cass fruit into chunks, and blend with equal parts water, adding a 1/2 cup of sugar per 1 cup of fruit.
Flower
Coupe
The inspiration for my cocktail comes from the garden. Growing up somewhere tropical, you sometimes take for granted the access you have to year round delicious and unique fruits. So lately, since I’ve been home much more, I’ve been exploring the backyard more frequently. Recently I ran across an interesting tree, with small yellow hanging fruit. After some googling, I discovered that this fruit was called Cass, also referred to as sour guava. But don't let the name fool you, the fruit doesn't taste like guava, and it more resembles the bittersweet flavors of blend between a lemon and grapefruit. However, once blended with water and sugar, it takes on the characteristics of a pear, making it sweet yet a little tart. From there, the obvious next step was figuring out how to incorporate this into a great cocktail. The obvious choice was gin, but more specifically a classically balanced Gin that wouldn't be too heavy on the juniper, and also brought subtle spices and citrus to the table. Scapegrace Gin was the clear choice, and I'm glad, because the end product is a cocktail that is both delicious and sophisticated. If being cooped up at home has taught me anything, is to not take for granted the fruits that life gives us.
Recipe by Crystal Chasse
Garnish glass and chill in fridge or freezer. Add all ingredients to tins. Add 2 ice cubes. Shake vigorously for about 30-45 seconds. Open tins. Add more ice. Shake for 20 seconds. Double strain into chilled collins glass. Top with Soda water until cocktail peeks over the glass.
To garnish the glass mix equal parts poppy seeds and sugar and zest from a lemon. Mix thoroughly. Make a line on your collins glass with lemon and roll in Lemon Poppy Sugar.
Lemon Poppy Sugar
Collins Glass
I am a huge fan of culinary cocktails and using unconventional ingredients in drinks. Ive always been a lover of Lemon Poppy loaves, muffins etc. I took that admiration and transferred it into this classic Fizz cocktail featuring Marie Brizard Anisette.
Anisette is delightful, yet many people get a bit wary around anise and licorice flavors. I wanted to make this cocktail a vehicle for the Anisette to shine through while surrounding it in warm familiar flavors. The dark rum supports the Anisette by contributing caramel and toasted flavors that round out the the lemony goodness of the Poppy Party.
Recipe by Rachel Spencer
Cut orange in half
Take one side and make a slice for garnish
Cut lime in half
Take one half of the lime and go around the rim of glass
Get your sugar and twirl the rim of the class on the sugar
Fill shaker with ice
Add:
1.5 oz tequila
2 oz. peach snapps
3.5 oz sour mix
Squeeze lime
Shake well (about 5 good shakes)
Strain in glass
Add ice from strainer till it fills
Squeeze half of the orange around the glass
Add orange slice garnish
Orange slice
Margarita class
I have been bartending for 15 years. I love a good margarita. This is my go to when I make mine.
Recipe by Carina Belmonte
Combine all the ingredients in a shaker tin full of ice,
Shake and fine strain in a chilled martini glass
Pears slices
Martini glass
New York has been one of the cities most affected by Covid 19, and it was there, in a french restaurant where I tried Marie Brizard pear william’s for the first time. It literally felt like biting in a real pear.
Remembering this and all the greats memories I had in this city, I decided to create this cocktail for the real new yorker. I thought it was interesting to combine port wine, with Marie Brizard pear williams and balance both with lemon juice, this all polished with a nice floral taste of rose water.
Recipe by Giacomo Ciminello
Add all ingredients to a blender, add 2-3 ice cubes. Blend on high until smooth. Grab your favorite pint glass, drizzle in some maple syrup along the sides and pour in your shake. Top with ship cream and garnish your pancake milkshake with your favorite topping. I prefer candied bacon. Others like chocolate chips.
Candied Bacon Skewer
Milkshake Glass
This is a true pantry pleaser. Designed for those that love breakfast but are truly to lazy to go through the process of cooking it. It has al the elements of a hearty meal. Eggs. Dairy. Pancake batter, and rum of course. Top with a candied slab of your favorite bacon (made by simply covering your bacon in brown sugar and putting in the over for a few minutes) and enjoy!
Recipe by Adrian Gonzalez
Lightly muddle the jalapeño and the avocado in a cocktail tin, and then add the rest of your ingredients. Top with ice, and shake vigorously for 20 seconds to really break down the avocado, and create a creamy texture. Fine strain into a stemmed cocktail glass, and garnish with a lime wheel and a jalapeño slice.
Lime wheel and a jalapeño slice
Stemmed cocktail glass
This cocktail is inspired by my second favorite drink, the margarita. The margarita is a deliciously simple cocktail, which makes it no surprise that it is the most ordered drink in the US. It's also incredibly versatile, with dozens of variations, one of the most popular being the spicy margarita. For my cocktail today I take the already popular spicy margarita and I simply add a slice of avocado to give this drink a unique spin. The flavor it develops closely resembles that of a Granny Smith apple, becoming sweet yet tart, with the spice taking a backseat. The avocado also gives it a great mouth feel, creating a cocktail with a fantastic flavor and body. This spicy avocado cocktail is a Little Extra, and it might just become my new favorite drink.
Recipe by Giacomo Ciminello
Add all ingredients to a mixing glass with ice. Stir, while slyly smiling and humming the chorus of Girl from Ipanema. Strain into a chilled coupe glass. Garnish.
Port Syrup is incredibly easy and absolutely decadent. Cut up 4 plums per cup of port. Place all ingredients over medium heat with a stick of cinnamon and simmer for 30 minutes. Reduce even further if you want the best syrup for ice cream ever.
Smoked Blueberries
Coupe Glass or Nick & Nora
I mean. We are all in a bit of a coma right now. Searching for self indulgence, happiness and a light at the end of a tunnel. This is a no holds barred exploration of straight alone time with a finely aged whiskey and a high proof amaro. #mightaswelltreatyourself
Recipe by Lucero Galvan
Lime Honey Cordial: Mix 3 parts fresh lime juice with 2 parts raw honey
Garnish: roll orange peel and stab with rosemary sprig, place sugar cube on top and soak with
overproof rum, light sugar cube on fire
Flaming Sugar Cube
Rocks Glass
This drink was inspired by the tiki movement whose appeal is based on escapism. Tiki bars created the illusion of a tropical oasis. Their elaborate drinks were a fun distraction from the outside world. Given the current situation, we could all use a distraction.
Most tiki drinks use Rum but I used Tequila because I love a good margarita by the pool. Since Tequila comes from Mexico, I used other elements from that culture to create a Mexican Tiki Drink. Agavero and Ancho Reyes add complexity and pair well with Tequila. Fresh citrus adds brightness and all elements together create a tropical flavor with subtle smoke and floral notes.
Recipe by Christina Mercado
- place all ingredients in an isi cannister.
- charge with 1 nitrogen charger and shake isi
- let sit at least 5 minutes before expressing cocktail from isi over fresh ice, into collins glass.
- garnish with orange zest
orange zest (expressed oil over cocktail)
collins glass
The inspiration came after having a breakfast pastry this Sunday for brunch! I wanted to have an iced mocha of sorts to go along with my pastry! And as it was brunch, why not add a little kick to it? I started building with the coffee and the dutch chocolate vodka, which were already a perfect pairing. The heat from the chile liqueur and the soft citrus from the orange liqueur help to balance and highlight the caramel undertones of the vodka. Together, these ingredients create an intriguing coffee cocktail that is perfect for brunch or dessert!
Recipe by Timothy Baer
add splash of simple syrup, mint leaves and jalapeno to Mixing tin and muddle.
Add spirits, lime juice and ice then shake and pour into collins or tall glass.
Fill with watermelon juice and stir to incorporate.
Garnish with a slice of water melon and fresh mint.
Water melon Slice
Collins or tall glass
During the summer nothing was better than a watermelon smash cocktail and fresh watermelon slices. I love a little hot sauce on my watermelon and so in this year of no beach and quarantine I have very little watermelon to enjoy! So one or the other seemed crazy since i have never had to choose or risk going to the store to get more watermelon. This cocktail was my solution to this dilemma. Going stir crazy here in Las Vegas on sheltering in place with sand but no beach!
Recipe by Adrian Gonzalez
Add all ingredients except for the egg white to a cocktail tin, top with ice, and shake for no more than 10 seconds. Strain into a separate tin with no ice, add the egg white, and shake vigorously for 20 seconds to create a rich foam. Pour slowly into a coupe glass, express a lemon peel and discard. Top with a couple drops of angostura bitters (optional).
**Peach Syrup: blend 1 cup of peaches with 1 cup of water in a blender on high to make a peach juice. Finely strain your peach juice, and then transfer liquids to a pot, and simmer on medium/low heat. Once juice begins to warm, stir in 1 cup of sugar, stirring frequently. Once all the sugar has devolved, take pot of heat, and let your syrup cool.
A flower (Garnish optional)
Coupe
My cocktail, Just Peachy, is inspired by the amaretto sour, a more recent classic that feels timeless nonetheless. Personally, the amaretto sour is too soft for my palette, but that can easily be fixed with the addition of a full bodied, yet smooth scotch. Cutty Sark is a wonderful compliment to this cocktail, delivering sweet notes with subtle stone fruit flavors, which are further enhanced by the rich peach syrup. The egg adds body and a wonderful mouthfeel, giving this drink the potential to be an instant classic.
Recipe by Alex Valencia
Add the ingredients into a shaker, add ice and shake.Strain Ana serve up.
POMEGRANATE GIMGER SYRUP
Get 200 grams of Ginger and 1oz of dry hibiscus flower and make a tea (strong)-then use 500ml of tea and 500 grams of cane sugar, stir, ready to use.
Candy Ginger or Hibiscus flower on top...(sorry I didn’t have any)
Coupe Glass
I like the combination of ginger and hibiscus, I find those notes on the Spirit, I was playing with the ratios till I find this formula as the best.
Harmony and balance with a beautiful texture on the palate.
Just delicious.
Recipe by Tim Weigel
Muddle the kiwi, add remaining ingredients with ice, shake and double strain into a coupe.
Kiwi slice and edible flowers
Coupe
I always wondered why New Zealanders (that is where Scrapegrace is produced) are called kiwis. I used to think it was the fruit but apparently there is a bird that shares the same name and is a term of endearment towards the people of New Zealand. Nevertheless, I felt kiwi would taste great in this cocktail and it matched perfectly with the gin's citrusy, botanicals and the fruity peach flavors.
Recipe by Carina Belmonte
Stir all the ingredients in a mixing glass full of ice,
Strain it over a big ice cube
Garnish with grated dark chocolate and sea salt flakes
Grated dark chocolate and sea salt
Rock glass
The intense taste of the tequila San Matias reposado pair perfectly with the liquorus of the Grand marnier. Adding to that, the bitterness of dark chocolate, tempered with saline. I always been amazed how sea salt could enhance the flavor of a cocktail. Combining all of these ingredients, you obtain Número 21, a strong cocktail, that stimulate your palet.
PS: i enjoy tequila when i go to the casino, that gave me the inspiration for this drink.
Recipe by Patrick Abalos
In a mixing tin, combine all ingredients. Dry shake from 10-15 seconds. Add ice. Shake vigorously for 8-10 seconds. Double strain into your serving vessel. Garnish with fresh or ground cinnamon. Enjoy!
Fresh Grated or Ground Cinnamon
8 oz Coupe or Similar
Deep Rooted Traditions play homage to the rich culinary history of the Czech Republic. Having been settled by many different cultures and steeped in history from before the 1300s. This cocktail takes inspiration from the classic strudel dessert and herbal/spice flavor profiles of Becherovka. They traditionally use apple, coconut, raisins, walnuts, and cherries in its production with apple being the leader in sales. I decided to focus on the coconut, raisin, and spice combinations for this cocktail. Naturally Coco Lopez brings the coconut profile, the Pedro Ximenez sherry brings the cinnamon, apple cider vinegar adds some apple notes and brightness with the lemon juice, a splash of rum for some molasses notes, and finally the Becherovka adds the depth with the strong spice and herb profile. Enjoy this cocktail as you contemplate the deep rooted traditions of this spirit and history of its origin!
Recipe by Christina Mercado
- stir scotch and salted peanut syrup together with ice until chilled and pour over ice into glass
- layer hazelnut milk over
- serve with reusable straw and stir before consuming!
*Peanut Syrup Recipe
- Bring all ingredients to a boil.
- Reduce heat and simmer for 5 min.
- Remove from heat and let sit at room temperature for 1 hour before straining
Caramel Popcorn & Peanuts (or Cracker Jack!)
Stemless Wine Glass or Rocks Glass
I wanted to create a cocktail that mimicked the flavor of a new quarantine snack of mine - caramel popcorn & peanuts... a homemade version of Cracker Jack! This time of year reminds me of baseball - and for me, games always included Cracker Jacks. I began by infusing the peanuts and popcorn at various stages - but the flavor always overpowered the whiskey (though delicious on their own!) This final variation draws on the natural vanilla and subtle caramel notes of Cutty Sark to work with the peanut syrup and hazelnut milk to create this amazing liquid version of the snack! It's a great dessert cocktail to enjoy on a sunny afternoon!
Recipe by Lucinda Sterling
Combine all ingredients in a small shaker tin. Shake with ice. Strain into a 5 oz coupe.
Lime Wheel
5 oz coupe
An abundance of cachaca inspired me to create a drink that has a bittersweet profile with an unusual combination of spirits. A big fan of the daiquiri, I wanted something that has a little more complexity. A Brazilian tree frog has a bright green skin (lime) with vibrant, red eyes (Aperol and cherry liqueur).I enjoy the deceptively dry finish of a Tree Frog cocktail.
Recipe by Fabio Steven Gonzalez
Jigger all ingredients into a shaker, add ice and shake until the desired dilution has been reached (close to 6 seconds). Double strain liquid into tiki mug, add crushed ice, and garnish with fresh mint bouquet, pineapple leaves, and dry hibiscus flowers.
Mint bouquet, pineapple leaves, and dry hibiscus flowers
Tiki mug
For this cocktail I wanted to create something tropical and light, something that would please even those who enjoy a simple Saint James Cola. I substituted the cola for a mixture of Allspice Dram and cinnamon syrup, incorporated lime juice for balance, and added banana liqueur to bring a tropical layer of flavor. All the ingredients used in this cocktail have also played part in my inspiration, as I wanted to use what I usually have at my home bar.
Recipe by Railli kowall
For pineapple syrup take the skins of one whole pineapple toss with coconut oil and turbinado sugar. Roast for 25 minute at 350. Finely chop and add the skins to a 2:1 mixture of turbinado and water and reduce. Strain through a Coffee filter
Shake all ingredients with ice and strain into glass filled with crushed ice
Pineapple leaves
large coupe or rocks glass
This cocktail was inspired by sustainability. Not wasting product/ money is always the goal. so when I created my pineapple skin syrup and realized it had a roasted artichoke flavor I knew it needed to be paired with an alcohol that had a lot of zing and flavor for it to be usable. thankfully the herbs and citrus in the Becherokva were a match made in heaven.
Recipe by Christina Mercado
- Shake all ingredients except for sparkling wine with ice until chilled
- Strain over fresh ice into red wine glass
- Top with Sparkling Wine and stir 3 times to combine
- Garnish!
- Edible Flower, lemon and lime zest
Red wine glass
I've been enjoying a lot of guava over the past couple of weeks... guava paste and cheese, guava pastries, guava juice... creating a cocktail was a natural progression! Blending the cachaca with the guava created this natural pairing with the fresh citrus and light vanilla/nutty of Chameleon with the bright and sweet fruit of the guava. Lemon and ginger add balance and depth, finishing with sparkling wine to allow the flavors to dance over the palate. We can all use some sparkling cocktails at home to brighten our day, and these flavors are sure to remind us of the summer to come!
Recipe by Carina Belmonte
Shake all the ingredients and strain over clean ice cubes
In a tin cup.
Garnish with 3 apple slices and a mint sprig
Apple slices and mint sprig
Tin or highball
It’s always a challenge for me to do a whisky cocktail, however I like to drink it with an apple flavor. This gave me the base for this refreshing cocktail. An ode to the upcoming summer.
Recipe by Edgar Alcala
Cinnamon Demerara Syrup:
250g Demerara
250g water
2 cinnamon sticks
Bring the water to a boil with the cinnamon sticks in it. Add the demerara sugar and stir until completely dissolved. Simmer for about 10mins and discard cinnamon sticks afterwards.
Creating the drink:
Add all ingredients into shaker tin.
Add one kold draft ice piece OR two regular freezer pieces and whip shake until chilled.
Strain over crushed ice and garnish with a slice of dragonfruit and a mint bush.
Spray with Rumfure Atomizer
Mint Bush and Dragonfruit slice
Tiki Glass
I'm a real fan of mythology of all civilizations and how it tends to translate around the world. It reflects how even though we come from different parts of the world, we all know of cultural stories passed down through generations and how they sometimes manifest themselves in different cultures.
I chose to use Novo Fogo Cachaça and Marie Brizzard Yuzu in order to portray the specific flavors that lend to each other in order to create something unique that can be translated across borders. The name Boiúna translates into Black Serpent and is found in Brazilian mythology. This serpent resides in the Amazonian rainforest navigating through its rivers changing its form in order to ward away invading fishermen or trap its prey.
Because of that, Novo Fogo provides the earthiness that the serpant inhabits, while then yuzu, dragon fruit, and apple represents the forest itself. Lastly, the ube provides the opacity of the waters which protects the Boiúna, allowing it to rule its realm.
Recipe by Justin Ware
Turbinado Syrup*
2c Turbinado sugar ( Sugar in the Raw)
1c Water
Combine in a 1 Quart pot. Bring to a boil. cool and store in fridge for 1 week.
Lime Cheek**
Lay lime on it side. with a sharp knife cut the peel just deep enough to get a small bit of the lime flesh
Method: cut a coin from the side of a lime including a little flesh. Squeezes the lime cheek into glass to expel the juice, drop cheek in glass. Add syrup and muddle to express oils. Add all other ingredients to glass. Add ice and stir. Adding ice regularly until the liquid is about 1 cm from the rim.
Pull lime cheek from the bottom of glass with a spoon and lay on top for aromatics
10.5 oz Rocks Glass
Brazil is rich in it’s rituals and traditions starting with Cachaca. Dating back to the 1500’s pre dating rum. Coffee was imported during colonization and became the country's largest export in 1820 just surpassing sugar cane, the base of cachaca, leading to a large coffee ritual in the country of Brazil. I wanted to take common traditions and rituals of Brazil coffee consumption and spirits and make them uncommon. This cocktail is based on a Ti Punch, a traditional Martinique cocktail which focuses on simplicity and the terroir of the island. I wanted to showcase the National spirit of Brazil but also tie in what makes the culture of Brazil which is the common coffee break. Combining Novo Fogo Colibri, a american oak and Amburana wood aged cachaca, with a coffee liqueur, a bit of bright citrus, nodding at the national cocktail the Caparinia, and adding a bit of spice notes with Jamaican bitters which add notes of ginger, allspice and black pepper and finally adding hazelnut liqueur to create a cocktail that is uncommon yet inspired by all of the traditions of Brazil.
Recipe by Lauren Pellecchia
In a shaker tin, add raspberries and muddle to release juices. Next, add J.P. Wiser’s Rye, Peach Nectar, Orange Bitters, Lemon Juice and Rosemary Honey. Add ice and shake about 15 seconds to combine. Strain into a mason jar filled with cubed ice. Top with Sparkling Apple Cider. Garnish with raspberries and a sprig of rosemary.
*Rosemary Honey Simple – In a heavy bottomed pot, combine 12 ounces of high-quality local honey and 16 ounces of fresh water. Over medium heat, stir often until the honey has dissolved into the water. Add 3-4 5-inch sprigs of rosemary and stir. Reduce heat to low and allow to steep for 10 minutes. Remove from heat and allow to cool about 20 minutes. Remove rosemary sprigs. Store, refrigerated, in an airtight container until ready to use.
Raspberries and a Sprig of Rosemary
Mason Jar
One of my projects during this stay-at-home time was organizing and decluttering my CDs. I don’t know the last time I bought a CD, so I found some (embarrassing) gems from my teenage years and I found some old favorites. I’m sure you’ve heard the song, “Before He Cheats” by Carrie Underwood – well, I found that CD and I stated jamming to it! I had completely forgotten how much I liked it! Then I started thinking… you know, sometimes even a whiskey-shooting girl likes to enjoy Some Fruity Little Drink. And that, is what I set out to create. The J.P. Wiser’s Rye gives this cocktail a bracing bite of spice, sweetened with peach and honey. Fresh raspberries and lemon to brighten and a splash of sparkling apple cider to bring it all to life. This sounds to me like the perfect cocktail for that whiskey girl who wants to sip on something, just a little bit fruity
Recipe by Andrew Ball
Add all ingredients to Shaker, Muddle, Shake, Strain in to glass over ice, garnish.
Dehydrated Orange Peel, Orange Zest.
Collins.
Cutty Sark is meant to be enjoyed around docks. With its light body yet, heavy spice, the blended scotch bodes well to citrus and compliments bitter pallets. "Scotch and Orange Peel No. 6" is a cocktail that is inspired by Otis Redding and a father who has a never owned a boat; but who has been mesmerized by plenty.
Recipe by Eva Fleming
Prepare rocks glass with tajin rim. Shake everything and strain over ice.
*To make mango habanero syrup weigh and blend fresh or frozen mango (150g) with equal parts simple syrup (150ml) and a very small amount of habanero (10g). It is used more for the fruitiness of the pepper than for the spice. Strain syrup through a fine mesh strainer.
Tajin rim
Rocks
Kitchen snacks! I was inspired and missing the little snacks we sometimes get used to throughout our shifts prepared BOH. There is lime and tajin on every fruit and vegetable. I really wanted some toffee and deep barrel aged notes along with some nuttiness to compliment the fruit.
Recipe by Peter Hannah
Add all ingredients except Cava to tin. Add ice and shake for 8-10 seconds. Add Cava and double strain over crushed ice. Top with more crushed ice and garnish with orange peel.
Orange Peel
Collins
At this time of year Florida has a great harvest of berries. Sadly, due to Corona the farmers here have lost upwards of 50% of their crop as the resorts, restaurants and bars they usually sell to have been shuttered. I wanted to make a thoroughly Floridian drink that showcases the harvest of these workers. Strawberry is such a great ingredient and plays really well with the vanilla and baking spice of the St James Reserve. The Sage in the shake provides and earthiness while the sparkling wine is bright and refreshing.
Recipe by Augustine Pham
PREPARATION
dust fine cane sugar over a micro planed ginger wheel caramelized using a butane torch and set aside.
Place mixers of ginger wheels and slightly coarse ground coffee beans into a Kcup or tea cage and place into bottom of a Boston shaker and pack full of ice. Pour all spirits and remaining mixers over ice. Give a quick hard shake (about seven seconds) then let contents settle for a few seconds. Slowly double strain contents, making sure no coffee sediments float into the drink, over a clear king cube in a double rocks glass and wrap orange swath around cube after expressing citrus oils over glass and wiping the rim. Finish cocktail by placing caramelized ginger wheel on top of clear king cube
Long swath of orange peel, a caramelized fresh ginger wheel, picked ginger wheel and orange zest wrapped around blade of lemongrass (not pictured due to quarantine unavailability)
Double rocks glass
INSIPIRATIONS
I have been enamored by mixing with scotches as of late and wanted enthusiasts of the mixology world to experience a deviation of what can be created outside of conventional ideals of what can enjoyed using this spirit. Being of Asian decent, I love Pad Thai and Vietnamese coffee paired together. My vision is to present a silky yet complex beverage using the slight bite of ginger to make an approachable cocktail with a subtle tiki feel while keeping it scotch forward in mirroring this pairing.
Recipe by Anita Pedroza
Combe ingredients in cocktail shaker
Microplane or grate small knob of ginger into shaker
Shake with ice
Double strain into Coupe
Top with sparkling wine
Garnish with Lime peel and Ginger
Lime Peel, Ginger Knob
Coupe
I came up with this recipe when we started loosing track of what day it was and what time it was. My boyfriend and I would ask each other what time it was and the answer was always cocktail time. I used what he had on hand for this super simple and quick drink. It always hit the spot, no matter the time of day.
Recipe by Paula Lukas
Combine ingredients into a shaker with ice
Shake and strain over ice in an old fashioned glass
Float scotch over the top of the cocktail
Place chocolate covered graham cracker on the rim of the glass
When ready to drink dunk the cracker in the cocktail, have a bit and then a sip. Repeat.
Islay Single Malt Scotch (float) Chocolate Covered Graham Cracker
Old Fashioned
We're all told to stay home at the moment. Home is a place that should be comfortable. A safe place. With everything going on in the world we want food and drink that are comforting. When I was a kid I loved chocolate milk and cookies or crackers. To be honest I still do. When I was a little older I was allowed to add some coffee to my beverage. This cocktali reminds me of those days except now I love bitter and smokey flavors as well. My inspiration combines a time that I felt safe at home when I was a kid with a bit of a kick for my adult palate. Plus who doesn't love to dunk cookies and crackers! Feels Like Home is also an absolutely beautiful song sang by so many great artists.
Recipe by Sammy Demecillo
1. Pour all ingredients in the shaker and dry shake to emulsify the egg whites
2. Add ice into the shaker and shake again for 10-15 seconds
3. Fine strain into a cocktail glass
4. Garnish with a couple dashes of Angostura
Dash of Angostura bitters
Coupe Glass
The inspiration for this cocktail is the beautiful weather we get to enjoy in the Bay Area. I wanted to create a cocktail that is suitable from a sunny afternoon to a chilly cozy night.
So I made a rendition to a classic cocktail the Whiskey Sour and bring out the versatility of Paul John Nirvana. I added a hint of spice with the use of Ancho Reyes and to balance out the sweetness of Honey syrup and vanilla notes of Paul John Nirvana I added a touch Cocchi Americano to round up the flavor of the cocktail.
This cocktail is perfect to enjoy on a warm day or during a chilly night in the comfort of your own home. Cheers!
Recipe by Railli Kowall
Combine all ingredients in a blender and blend until smooth.
pineapple leaves and pineapple slice
Large coupe or pina glass
An accidental riff on a Batida. Inspired by using all the fruit we had on hand before it went bad. it started simple with pineapple, lemon, orange and cachaca but needed to be filled out so i added banana and condensed milk. The Sfumato really helped to add complexity that blends seamlessly with the banana.
Recipe by Katsumi Manabe
Pour all the ingredients into a mixing glass and stir. Strain into a chilled coupe and garnish with an expressed orange peel.
Orange peel
Coupe
I was once bartending and a guest requested a spirit forward dealers choice with cachaca and i had been making a lot of Brooklyn riffs at home recently. I love the bushwick's (from death and co by Phil Ward) substitution of sweet vermouth for a bright full body and the Nirvana's (from cannon by Jamie Boudreau) use of benedictine for it's fun herbal marrying properties. I thought both would go great with the American oak aged cachaca, the sweet vermouth for it's affinity to American whisky esque notes like banana, chocolate, and cinnamon, and the benedictine to complement the more vegetal aspects of cachaca. The guest loved it and I knew it would be what I'd be having after my shift as well.
Recipe by Andrew Ball
Shake, Strain on to pebble ice, Garnish.
Lemon Wheel, Chopped Mint.
Tea Cup
Wonderfully neutral spirit that compliments a fortitude of libations. Vodka is often considered an underrated spirit; but Van Gogh adds that brilliant subtle texture that is expected by not only a beautiful vodka distillery but by the wonderful artist "Van Gogh" himself. As easy as this spirit is to draw inspiration from, this spirit proves difficult to pin point a clear direction due to its boundless capabilities.
Recipe by Rebecca Burkart
Muddle 3 slices of cucumber in your shaking vessel. Add all other ingredients except for the Sparkling Water and shake until diluted. Strain into your glass and top with Sparkling Water. Garnish with a cucumber ribbon and a slice of grapefruit.
*2:1 Simple Syrup - Combine 2 parts granulated white sugar and 1 part water in a pot and bring to a boil. Once boiling, stir to make sure sugar is dissolved and turn off heat. Cool before using.
Grapefruit half moon and a Cucumber Ribbon
Footed Pilsner
My inspiration for this cocktail is the guest. One of my favorite things to do behind the bar is gain the trust of a guest to introduce them to a new spirit that they aren’t so sure about. Scotch is commonly a territory that some of our guests have to work up the courage to try, and being one of my favorite spirits, it is always my goal to make them something that they are comfortable with while still playing off the uniqueness of the Scotch itself.
“Be My Guest” embodies the delicacy and simplicity of a highball while also being familiar enough to be an introduction into the scotch category.
Cucumbers are not only a common ingredient found in most of our refrigerators at home but they are also very frequently seen on cocktail menus with vodka, gin, tequila, but rarely with scotch. I think this ingredient that many of us are so familiar with actually plays really well and exemplifies the thoughtfulness in the Cutty Sark blend. The green vegetal yet candy-ish flavor of the cucumber melon paired with the subtle floralness of the pamplemousse served long with carbonation really allows the Cutty Sark to shine.
Recipe by Adrian Gonzalez
Add all your ingredients to a cocktail tin, top with ice, and shake for 10 seconds. Strain your drink into a mason jar, top with crushed ice, and garnish with a cucumber slice.
**Pineapple syrup- add 1 cup of pineapple juice to a pot, and simmer on low heat. Once juice begins to warm, slowly add in 1 cup of sugar, stirring frequently. Once all the sugar is dissolved, remove from heat, and let cool.
Cucumber Slice
Mason Jar
My inspiration comes from the beautiful sunny days we've been having in Miami. It's been nonstop beach weather, and I decided to create a cocktail that would celebrate that. My cocktail, Respect Your Elder, is intended to embody the beach and the sun by using bright and refreshing flavors, while also being mindful that although we'd love to be out on the sand, we must think of those most vulnerable. The fresh cucumber and watermelon juice, make this an easy sipper you could enjoy all day long – From the comfort of your home.
Recipe by Amber Dobos
Stir all ingredients with ice, strain into chilled Nick and Nora.
Light a match and express orange peel over top of cocktail, then dispose of match and peel.
Orange peel expressed over match flame and tossed, star anise floated on top
Nick and Nora
I was inspired to create this cocktail while waiting for my home made pasta dough, thinking about my Noni and what kind of one-hitter cocktail she would have in this interim. The flamed orange adds a little extra bite to the Brilliance, and the Averna piggy-backs beautifully with its coco notes. The nose of the star anise also brings the Green Chartreuse herbaceousness in close behind to round off he finish. I know Noni would approve.
Recipe by Nova Clark
Add all ingredients except Paul John PEDRO XIMENEZ Whisky to shaker tin, shake and strain over crushed ice in a Collins glass. Top with one once of John PEDRO XIMENEZ Whisky. Garnish with large grapefruit peel twisted and placed on cocktail.
*rosemary simple syrup: 1 cup sugar to 1 cup water and 5 6inch rosemary sprigs. Bring to slight boil, allow to cool for 4 hours, fine strain.
Garnish with large grapefruit peel twisted and placed on cocktail.
Collins Glass
Mid afternoon cocktail, lounging in your favorite chair on your porch. No cares in the world but the sounds of the birds, the breeze on your face and a cocktail made with the perfect spirit in your hand.
Recipe by Zev Glesta
Place all ingredients into a blender and flash blend with a 1/2 cup of ice.
Serve in a highball/fun tropical mug.
Garnish with pineapple frond core, mint, lemon twist, reusable bamboo straw
Tropic Thunder:
A mix of tropical juices with addition of palm sugar.
(I am currently staying with my partners family in Florida, they have tons of fruit trees all around them. It’s been amazing to pick tropical fruit daily!
Method:
2 mango flesh diced
1 papaya, peeled, pitted and diced
1 pineapple, peeled and diced.
Blend with 1/2 a cup of water.
***Strain and reserve all solids left over.
Reserve the fruit juice for breakfast!
With “Salvaged solids” of the fruit add 1 cup of sugar.
Let fruit and sugar sit over night and strain.
The syrup will hold for 3–5 days.
Pineapple frond core, mint, lemon twist, reusable bamboo straw
Highball or Tropical Mug/Vessel
Novo Fogo prides itself on sustainability and working with their environment in the forests of Brazil. I focused on a close-to-no waste cocktail, utilizing as much from the fruits around me as possible. I have created a tropical syrup/juice combination over the weeks and have named it “Tropic Thunder”. For the T.T: I juiced mango, pineapple and papaya and using the left over solids (or “salvaged solids”) I created a syrup. With the pineapple skins I made Chicha Morada, with the papaya seeds I threw them into salad dressings, and for the mango...we just eat them down to the pit.
Novo Fogo silver has a beautifully rich and sultry sugar cane flavor in addition to an impressive and distinct cherry finish on the palate because of its terroir. The cocktail was built around the cherry finish, and paired off with common tropical fruits of Brazil. Maraschino was the only additional alcohol in this cocktail which helps emphasize the cherry attributes from the Cachaca. This frozen cocktail will give you salvation through its sultry, tropic vibes.
Recipe by Kristin Lozano
In a shaker
Muddle basil with lime VIGOROUSLY to achieve a dark green juice
Add the rest of your ingredients.
Shake with a smile.
2x Strain over fresh ice
Slap a big old piece of basil and plop that baby in
double rocks glass
Being a huge Van Gogh and art fan in general, I wanted this cocktail to reflect both my own artistic tendencies, as the color green is a reflection of my soul. Seriously, everything I own is green. But also as a nod to the 21st century, as so much art is now is digitalized. The peach flavor inspired me because I associated peach with the peach-colored hair of Van Gogh himself. By using a lot of fresh fruit flavors in the cocktail, I wanted to balance it out with a bitter component, and by pulverizing the basil, it achieves just that. Plus, that lovely, bright green color is sure to turn heads as you sip this on a hot day on the patio, laptop nearby, and the world of computer animation at your fingertips while the wonderfully balanced Cool Peach Van Gogh Vodka dancing in on your tongue.
Recipe by carlos cuarta
Add the ingredients to a shaker, shake without ice for 15 second, then add ice and shake again vigorously. Double strain into a coupe using a sieve and hawthorne strainer at the same time to avoid any egg sediments.
A piece of star anise and a mint leaf
Coupe
My idea was to create a cocktail easy to replicate using ingredients that highlight all the botanicals on the Scapegrace Gin.
I truly believe that Falernum pair and complement really good with the botanicals on Scapegrace Gin, helping to get a good balance with the rest of ingredients.
Recipe by Nikolais Shumer-Decker
Homemade Whipped Cream- heavy cream shaken with almond milk and simple syrup 2:1:1
Angostura lines
Coupe
“Coffee is for closers.”
I wanted to make an espresso martini that I’d want to drink and I think the aesthetic of pousse-cafe feels dated in a good way.
Recipe by Jackson Wolph
Muddle your kiwi with your falernum and your cachaca, the add the remaining ingredients and whip with 1 ice cube (1.5 inch×1.5 inch) until the ice cube has dissolved all the way. The pour through a hawthorne and fine mesh sieve and garnish.
A kiwi fan and a mint topped strawberry. I cut out the strawberrys stem and leaves and replaced it with a mint bouquet to lift the overall perception of the drink by giving that refreshing scent with every sip.
Decorative coupe (8oz)
This cocktail is inspired by the mindset we all get on vacation, once we put our swimsuit on, put our toes in the sand, sip a cocktail and let go of everything that keeps us bound to our stressful everyday life, something we can all use now more than ever
Recipe by Brandon Sontag
Put all ingredients into shaker and shake over ice. Dump ice from tin and dry shake all ingredients. Dump into Collins glass. Lay tajin cross
A tajin cross
Collins glass
I wanted to make a drink influenced by New Orleans black magic traditions. I also wanted to create something that would be a nice eye opener in the morning.
Recipe by Crystal Chasse
Add all ingredients to tins. Shake vigorously for about 30 seconds. Double strain into a coupe and garnish.
Infused Saint James:
6g Cilantro Stems
6g Cilantro leaves
7oz rum
Infuse for 6 Hours
Ginger Coconut Syrup
200g Coconut Milk
25g Fresh Ginger
1tsp Red Pepper Flakes
Chop Ginger into small pieces. Add Ginger, coconut milk and red pepper flakes to sauce pan. Bring to simmer and simmer for 15 minutes. Strain. Weigh. Add double the volume of the liquid in white sugar. Stir until dissolved. Let cool before using.
Half a lime wheel dusted in 50/50 Cayenne Salt
Coupe
Rhum Agricole has a special place in my heart. The funk of Rhum Agricole paired with the freshness of ingredients you usually see with r(h)um cocktails has always been a personal favorite. Saint James Rhums are historic, just like their square bottle, so I wanted to pay homage to a classic rhum pairings in a new way.
Creating a spicy syrup with Coconut Milk adds a cooling quality, so you get the heat without the linger. Pairing spices with the bright flavors of cilantro is reminiscent of some of my favorite meals. I wanted to bring that joy to the glass and therefore created "Hip to be Square".
Recipe by Anita Pedroza
For Tajin simple syrup: combine 1/2c 1:1 simple with 2 TBLS of Tajin. Let steep over low heat for 1 min.
Combine measured ingredients into cocktail shaker
Shake with ice
Double strain over large rock cube into rocks glass
Bamboo leaves and lime wheel
Rocks glass
I have always inspired by the jungle environment Novo Fogo comes from. The flavors of the cachaça take me to the warm humid weather where it's made. This drink also reflects our home, where of course we've been spending all of our time. We live in a pink home surrounded by tropical plants and all this time has made me more grateful and observant of the oasis we get to call home. Sitting in our backyard with this sipping on this drink transports me to the trip i took to Bali if 4 other industry friends. I can't wait to be able to share delicious drinks and warm weather with our industry family again.
Recipe by Ryan Clark
Add all ingredients to a shaker tin with ice. Give a good hard shake to chill. Dispose of ice and dry shake a second time.
Strain into a cocktail glass.
Lemon peel twist on cocktail pick.
Coupe
With springtime in the air I wanted to capture some fresh fruits and light spices both on the palate and the nose.
Also with being in quarantine and most of us drinking at home a little bit more than usual I wanted to go with a lower ABV style cocktail.
Recipe by Phillip Childers
But all the ingredients together in a shaker. Shake long and hard until the tins are freezing your hands. Then Strain into a coupe and garnish with a sage leaf.
Earl Grey Tea syrup: boil water and steep the tea bag in 2 oz of water and add 2 oz of sugar. Remove the tea bag and stir until sugar is dissolved.
Sage leaf
Coupe
I grew up in Texas and used to make a lot of road trips from Dallas to Austin. The half way mark is a little town called West. There is a huge Czech community there and right off the highway is a gas station called the Czech Stop. Where I got the name for the cocktail. It’s a magical little place with the most amazing pastries like kolaches. This is my first cocktail I’ve made using Becherovka and I wanted to pay homage to the origins of the spirit through my lens. I balanced, spice, honey, tea and hops into a beautiful little sour. I hope you enjoy it as much as I did.
Recipe by Jackson Wolph
Add all the ingredients to a shaker a
Filled halfway with ice and whip vigorously for about a minute, pour into a highball and garnish
Marie Brizard Banane du bresil Whipped Cream, Star Anise, and some ground cinnamon. In an isi whipper add 2 oz heavy cream and 1 oz marie brizard vanane du bresil and charge with an No2 charger, refrigerate.
A 10 oz highball
This cocktail was inspiried by the sort of decadence i imagine being engulfed in while vacationing in france, the homeland of marie brizard. A week in the swiss alps, skiing and taking in the sights and sounds is exactly what many of us need in this tense quarantine situation.
Recipe by Juan Montes
Add all ingredients into a shaker filled with cubed ice.
Shake for 15-20 seconds, allowing the Espresso to create a thick, heady foam.
Double-Strain into a chilled snifter and garnish with coffee beans.
3 Coffee Beans
Snifter (6oz)
There is nothing like a blended scotch enjoyed neat after a very long day. After a strenuous shift behind the stick, I sometimes reach for a quick pick-me-up before getting down to cleaning the bar in the form of a espresso. This cocktail became my daily night cap. Combining Cutty Sark blended scotch, with its medium body and hints of malt, paired well with Averna Amaro and vanilla syrup, amplifying the notes picked up during it's quick aging. Chocolate bitters round out the flavors, while adding more dark notes and flavors. This is Cutty Sark….After Dark.
Recipe by Edgar Alcala
Ice Sphere:
Cut 1 Red Apple into pieces and remove seeds
Bring 2 cups water to a boil and put Apple pieces in.
Simmer for 10 minutes then add 2 green tea bags and let sit for 5 minutes.
Remove tea bags and apples and let cool down.
Put into sphere ice mold and let freeze.
-Cocktail instructions.
-Put all ingredients into a mixing glass.
-Chill and dilute
-Strain over infused ice sphere.
-Express orange peel and discard.
-Garnish.
Skewered Apple Fan
Rocks Glass
Fall is one of my favorite times of the year. It's the moment where the intense, relentless heat of summer begins to wane, but it is not too cold to enjoy a refreshing, light cocktail that pleases the entire palette.
It includes complex flavors that braces you for the incoming chilly weather, but still let's you grasp on to those beautiful sunsets as we progress through the year. The result is a beverage that doesn't assault your tastes buds and changes over time with the release of apple notes and green tea freshness, much like a beautiful fall breeze.
Recipe by Dylon Tubb
Thai basil syrup - bring 1/2 cup simple to a boil add 1/4 cup Thai basil leaves bring off boil and add a heavy pinch of salt and let sit until cool then strain.
Add all ingredients to cocktail shaker
Add ice
Shake and double strain into coupe
Lime wedge and Thai basil
Coupe
Throughout my travels I have always been drawn to tropical locales and sandy beaches. At a time when the thought of such luxuries seems so far away at least I still have a means to transport myself back to simpler times on a sun lit beach with the linger aroma of sea salt, fresh fruit and the charred embers of a dying cook fire. This drink brings all of those flavors together with Novo Fogo’s beautifully aged cachaça and a hint of black pepper in order to remind us our tropical paradise doesn’t always have to be somewhere else but merely a state of mind.
Recipe by Darian Everding
Combine ingredients in mixing glass and stir for 15 seconds. Strain into crystal tea cup.
Lemon peel
Crystal or glass tea cup
I am in love with the basic combination of gin + bitter + sweet for cocktails. I began my cocktailing journey by exploring staples and then modifying them. One of tihe cocktails I like to look to for inspiration is the Negroni; gin + bitter citrus + fortified and aromatized wine. I love to explore the wide world of possibilities that occur when one simply changes an ingredient or two.
When I first tried Apry, I knew I wanted to use it in place of sweet vermouth in a Negroni-esque cocktail. I wanted the apricot to come through rather than being overwhelmed by strong botanicals, though, so I tinkered with the ratios as well. Apry takes the lead in this dance, paired with Botanist, my favorite gin. Rather than Campari, I wanted a lighter bitterness, something that was less root-based and more nimble on the palate. Strega has become my first choice in amari as of late. The three of these ingredients together combine to create a refreshing, sweet, not-quite-syrupy spin on a summer cocktail.
While I strained this version, I would also consider serving this Americano-style - on the rocks with a splash of soda.
Recipe by Andrew Ball
Shake, Strain on to ice.
N/A
Rocks
The inspiration for this recipe comes from my wanderlust to Czech; this is my Czech phantasm in a glass.
Recipe by Rebecca Doyle
*Build in Shaker*
Flash Fire thyme sprig in tin
Add ingredients over ice in tin
Shake
Double Strain
Serve on large rock
Thyme Sprig
Rocks Glass
I'm inspired by creating a concept or flavor within a cocktail, that is an experience. I just recently welcomed tequila back into my personal spirit list and I wanted to create something that blended well on the palette, while using ingredients that you would not think would work. The best part for me is always the process. I taste the spirit alone , use the notes and let my imagination run wild on what it could pair with. Using all senses to build something pleasing.
Recipe by Chris Toribio
Mix all liquid ingredients in a shaker with 2 Koldraft ice cubes and whip shake.
Pour drink into the tiki mug or highball glass and add crushed ice.
Add a bush of mint leaves and orange slice.
Add 4 dashes of Angostura Bitters on top and add straw.
Bush of mint leaves and thin apple slices
Tiki Mug or Highball Glass
I wanted to showcase Becherovka's earthy notes with layers of fruity flavors using fassionola and the complex spice flavors of all spice dram to create a complex tiki drink.
Recipe by Amber Dobos
Rinse chilled Nick and Nora with saline.
Shake and double strain ingredients into glass.
Lit cinnamon stick
Nick and Nora
This cocktail is a sweet reminder that we are all so fortunate in these times to be able to create still. We all have so much to be thankful for, and this is meant to be a celebration of what we have and the platforms we have to share them on. Toast in hopes of so manny regaining their health.
Recipe by Pauline Sauer
Build all ingredients into a shaker.
Add Ice.
Shake over ice and double-strain into chilled coupe glass.
Sprinkle a dash of Chipotle powder over top.
Enjoy!
Dash of Chipotle Powder
5oz Coupe Glass
I was inspired by the Classic Hemingway Daiquiri. I wanted to “Flip the Script” by changing out ingredients. Recently, I have been playing with pantry ingredients to create a unique, simple cocktail. Adding oats not only adds a different texture but also complements the banana. The Cachaça and acid from the juices add a nice bright grassy contrast to the rich creamy base. Chipotle powder acts to add a slight heat and balances out the sweetness.
Recipe by Juan Montes
Add all ingredients (except egg whites) and shake with ice.
Strain into another shaking tin, add egg white and DRY SHAKE for 30 seconds.
Pour contents over large ice cube and garnish with caramelized candy.
*combine 1 split vanilla bean with 200ml of Angostura bitters and allow to infuse for 7 days.
Carmalized Sugar Candy
Double Old Fashioned
Guanabana, the name alone of this odd green fruit is quite a mouthful. But watch as the face of anyone from The Caribbean lights up with a simple mention of the availability of this fruit and it’s juice. It is a rare delicacy, since separating the nectar from the seeds and flesh proves difficult. But the juice is worth the squeeze! Guanabana (or SourSop In English) is one of those fruits that many Puerto Rican’s grew up with. For me, It brings back memories of Saturdays at Abuela’s house, where right around mid-day after a long morning of outrageous energy, we would sit around the kitchen table and watch as she showed us how to properly choose a ripe Guanabana, remove the skin and finally, like a skilled craftsman, cut and remove the delicious pulp from the giant black seeds. Soon after, we would sit and wait as we soaked the pulp in water for what seemed like hours. But our patience was always well rewarded. It was at this point that my Abuela would do something completely unique to her juice recipe, a secret which she kept only to herself and would never reveal to me until well into adulthood, and that secret was a pinch of cinnamon. Sometimes our first mentor in mixology comes long before we even pick up our first shaker and strainer! This is my inspiration behind my creation. This experience that I will never forget, watching carefully from beginning to end, in awe on how we turned a solid fruit into a delicious nectar. It is this experience that I always try to duplicate For my patrons as a professional Barman. The same love, the passion, the care that my Abuela put into assuring only the best for her grandchildren was the example and the driving force behind what inspired me to dedicate my life to the craft of mixing drinks, and this cocktail serves as my dedication to her. Blending two types of whiskeys, Canadian Whiskey for a full bodied sweetness and Rye for a spicy, drier taste, with fresh Guanabana juice gives us a great base to start. Using Abuelita’s secret recipe, I created a delicately spiced cinnamon syrup to Highlight the flavors of the guanábana and Whiskey. A few dashes of Vanilla infused angostura bitters for enhanced aromas and finally, egg white, to lend a velvety Smooth mouth-feel, similar to that of fresh Guanabana nectar. This cocktail is a part of me, part of my family history, a memory shared by fathers, mothers, uncles, cousins and many generations alike who experienced this rites of passage with Abuelita, in the same table, in the same kitchen, of the same house on Calle Crisalida 26 (26 Crisalida Street). For that reason, Calle Crisalida serves as the name of this cocktail, an ode to my first experience in mixology, and the greatest mentor I could have ever asked for. Salud!
Recipe by Shawn Lim
muddle 3 raspberries
muddles 3 strawberry quarters
Add all ingredients into shaker
pour over crushed ice
Red Berries
Beer Glass
My inspiration was the hot summer summer days ahead. Living in Florida I look forward to having that ice cold drink in hand with refreshing berry's.