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Recipe by Amber Dobos
Stir pickle juice and gin with ice and strain into chilled Nick and Nora that has been rinsed with Absinthe. Adorn with chili oil droplets - I used four and it carried a good amount of heat, so more if you prefer spicy. Garnish with cheesy olive prosciutto rose.
Prosciutto “ Rose “ (wrapped around bleu cheese-stuffed olive )
Nick and Nora
As a pickle enthusiast that runs through more physical pickles than the liquid containing them, I habitually combine juices left over into one jar. This can be a much more delicious martini companion than olive brine, made only more quaffable with spice! For this particular iteration, I used Classon Spears and Dill hamburger chip brines married together, but any old pickle juice will do. The Absinthe added was from a small souvenir bottle from Prague that has been living on my bar cart from two vacations ago, but if none is available any Pastis is fine.
Recipe by J.A. Harrison
Combine all ingredients in a mixing glass and stir to incorporate and dilute. Julep strain into a DOF glass over a single carved ice cube.
To make Saigon cinnamon syrup, add two tsp ground Saigon cinnamon to 1 cup water and 1 cup sugar in a saucepan over low heat. Stir until well-combined. Remove from heat and fine strain through nut milk bag or 100-micron superbag.
Peel-on banana wheel
Double Old-fashioned
The concept behind this drink started out in my head a while before it came into fruition. Yacht Rock is a vaguely-defined musical genre and aesthetic characterised by a brand of ballad rock-meets-soul-meets-jazz-meets-disco with carefree vibes that you would hear playing at a surfshop in Malibu. Think REO Speedwagon, Rupert Holmes, Toto. My spouse was the opening bar manager for a bar and restaurant called Stay Golden with an open kitchen floorplan, and the chefs were always playing a Yacht Rock playlist and I would sit at the bar and talk across the pass about music and cocktails with them. I was always drinking a stirred, spirit-forward cocktail while listening to carefree, toes-in-the-sand music and feeling the dissonance between wanting a cocktail that tasted like tropical escapism but without wanting to resort to the tired pineapple/lime/coconut mantra. This cocktail came into existence as a boomerang across a kitchen pass to share with chefs who like myself, preferred stirred, spirit-forward drinks, but wanted to enjoy it alongside Ween's Bananas & Blow.
Recipe by Sother Teague
Pour first 4 ingredients into a shaker tin and fill with plenty of ice. Shake vigorously to break up the jam and emulsify the drink. Double strain into a chilled glass. Using the natural separation of the dried apricot, open it and pinch it to the rim of the glass.
*Soak dried apricots overnight in a 50/50 mix of JP Wisers rye and water.
Macerated Apricot
Coupe or similar
Roosevelt said “Do what you can, with what you have, where you are”. Given the current circumstances, his words have been my mantra.
These are ingredients I have on hand.
Recipe by Ky Belk
Combine all in a shaker tin. Add ice and shake until properly chilled, aerated and diluted. Strain over fresh cubed ice.
Two toasted marshmallows
Double old fashioned or other ~12oz glass
I'm always working on new agave-based drink recipes. It's a super frequent request from bar guests looking for something beyond the standard margarita. This drink isn't terribly different, just swapping out some of the classic components in (hopefully) a meaningful way. The vanilla notes in the reposado are actually a really fantastic pairing with the prickly pear and the toasted marshmallow. The herbal character of the Damiana adds complexity.
The name is taken from a Mexican documentary dealing with ageism and empowerment of women.
Recipe by Johnny Caldwell
Brew rose tea. Let tea cool before use in cocktail. Add Pink Grapefruit Liqueur, Gin, Sherry, Rose Tea and agave syrup to mixing tin full of ice. Strain mixture into chilled coupe glass. Lovingly place garnish. Enjoy responsibly.
Rose tea flowers
Coupe
I made this cocktail with Springtime in mind. The tart yet juicy Pink Grapefruit liqueur gives me all the Springtime feels. The floral rose tea and Sherry bring an aromatic nuttiness to the drink. Lastly, the herbal finish is attributed to the Gin. This cocktail is best enjoyed before a meal or with a light summer salad.
Recipe by Mauricio Arce
Add Van Gogh Vodka, Lavender Syrup, and Lemon Juice into shaker-
Shake until tin is frosted-
Sugar Coup Rim-
Double Strain into glassware-
Garnish with lemon wheel-
Lemon Wheel
Coup
I wanted to create a tasteful vodka cocktail, that played with a hint of absinthe. I enjoyed the tasteful colors that played out. Soft purple with the bright yellow lemon wheel. I named it Brigitte Bardot as she was a successful actress that was loved by many in the roles she played. Beautiful and stunning! Cheers!
Recipe by Leah Brown
Combine all ingredients in blender with 1 cup ice.
Blend, pour, and enjoy!
Homemade coco cream:
1 can coconut cream (I used Thai Kitchen brand)
1 cup 1:1 simple
1/2 cup heavy cream
Mix ingredients thoroughly.
Pineapple wedge, 3 pineapple leaves, lime wheel
Hurricane glass
I love love love San Matias, so I jumped at the chance create more drinks with their products.
I live in nyc, but I’m currently stuck in Wyoming due to COVID-19. I’ve been trying to play around and liven things up during this time, and why not do so with a blended pineapple/coconut drink! I don’t have access to Coco Lopez, so I created my own coconut cream. I wanted to keep the drink simple enough to recreate, while also playing with the vanilla and spice qualities of the San Matias Repo. The citrus/spice notes of the Pimms brings it together for refreshing, fun, aromatic, tropical feeling drink!
Recipe by Taylor Small
Place sprig of rosemary with chartreuse in rocks glass. In separate mixing glass, add lime juice, honey simple, and gin Add ice and shake. While shaking, ignite the chartreuse and allow to burn until rosemary is blackened (for no longer than 20 seconds) Pour contents of mixing glass directly into rocks glass and spritz three times with mezcal atomizer. Garnish with dehydrated lime.
Dehydrated lime wheel
Rocks glass
My inspiration behind this cocktail stemmed from my hatred of mezcal and the desire to create a balanced cocktail with it. Just the three spritzes at the end really elevates the smoke from the burnt rosemary, and create a more approachable cocktail with just a touch of mezcal for people who may not favor heavily smokey cocktails.
Recipe by Emma Alexander
*Combine all ingredients into a cocktail shaker with ice .
*Shake vigorously and strain into a rocks glass over new ice.
My homemade ingredients is the Turmeric Simple Syrup
(1 cup hot water, 1 cup brown sugar and 1 tablespoon ground turmeric)
Orange peel and charred thyme
Rocks
When I think of and taste Paul John’s Indian Single Malt I think of its unique spicy character. Utilizing 6 row barley for its single malt, I thought of common spices that would compliment it and pair well with Indian cuisine. The strength and integrity involved in the craftsmanship of this distillate needed something to enhance the flavors instead of cancel them out. Once I made a simple syrup with turmeric and used fresh orange juice and ginger it was just enough to showcase the flavors that already existed keeping it the star of the show.
Recipe by Robin Wolf
Shake all ingredients with ice in shaker. Strain over fresh ice and top with ginger beer. Garnish fresh herbs.
Fresh garden herbs
Rocks Glass
What could be more spring than fresh carrots and garden herbs? With its vivacious color and earthy notes, this sipper embraces the barrel notes of the Paul John Whiskey, gently sweet carrot, herbal thyme and spicy snap of ginger beer. Cheers!
Recipe by Yong Zhu
Pour all ingredients into a mixing glass and stir.
Served in an old fashioned glass on a big ice cube.
1 lemon twist
Rock glass.
During this uncertain time. I finally can go through my vinyl collection. Nirvana Unplugged in New York is the Album to start my vinyl journey. So I really want to make a cocktail for this one.
This is an old fashioned cocktail with a delightful citrus touch. I made a black lemon syrup originally for one of our "to-go" cocktail during the lockdown in San Francisco. It turned out that I really like the texture of bittersweet and light mouthfeel, but also comes with a full body. So I want to make a "citrusy" old fashioned cocktail with Paul John Nirvana. This drink is for everybody who loves a spirit forward cocktail or who doesn't. Looking forward to seeing everyone gathering around over some nice drinks.
Recipe by Robin Wolf
Shake all ingredients with ice for 10 seconds. Pour without straining into glass.
Lemon wheel and pink peppercorns
Cut crystal rocks glass
Often under appreciated, Vodka is a key player of any great bar. Wonderfully versatile, this Van Gogh vodka provides a smooth and luxurious base for flavors like strawberry, peppercorn, Campari and a fresh burst of lemon. Enjoy this easy sipper on your porch or fire escape, and let the sun warm your face.
Recipe by J.A. Harrison
Combine all ingredients in a cocktail shaker with a pinch of crushed ice and whip shake until ice is dissolved, then dump over fresh crushed ice.
To make ginger syrup, combine equal parts ginger juice and sugar in a saucepan over low heat and stir until well-combined. Remove from heat and fine-strain through nut milk bag or 100-micron superbag.
To make demerara syrup, combine two parts Guyanese demerara sugar to one part water in a saucepan over low heat and stir until well-combined. Remove from heat and fine-strain through nut milk bag or 100-micron superbag.
Kiwi wheel + edible armarynth blossom
C&K pineapple rocks
Kiwi is my favourite fruit for its taste, but also for its nutrients. A kiwi has more potassium than a banana, more vitamins E+K than an avocado, more vitamin C than an orange, and much more. It is a fibre-dense, nutrient-rich superfood that is also delicious, and staggeringly absent in the annals of cocktail culture history. I wanted to create a cocktail around the taste of kiwi, and I found Novofogo's Chameleon Cachaca to be a match made for each other.
Recipe by Sean Stewart
Add all ingredients to cocktail shaker. Ice and shake until chill. Strain into Collins or other tall glass using a Fine Strainer to remove some of the pulp from the Carrot Juice. Fill glass with crushed ice. Garnish with Carrot leaves and dust with Cinnamon for aroma.
Carrot leaves with grated Cinnamon
Collins or other tall glass
Easter is here and that make me think of my childhood. We would wake up early on Easter Sunday morning to watch cartoons. Usually involving, my favorite, Looney Toons and Bugs Bunny. We would get ready for church. After service we would come home for Easter lunch, and Easter egg hunts. We then would finish our day enjoying homemade carrot cake.
This cocktail was inspired by those memories of my childhood. Please enjoy my cocktail, "What's Up Doc?"
Recipe by Anthony Nguyen
Add all ingredients in cocktail shaker.
1.5 oz Novo Fogo Barrel aged Cachaca
.5 oz cold brew (homemade)
.5 oz banana liqueur (Tempus Fugit Crème De Banane Liqueur)
.5 oz lime juice
Double strain into coupe/Nick & Nora
Brulee banana - garnish
Cold brew - Can be made at home or store bought. Homemade - PREPARATION
In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk. (https://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee)
Banana Liqueur - Can be store bought (Tempus Fugit Crème De Banane Liqueur) or home made (https://www.gastronomblog.com/homemade-banana-liqueur/)
Brulee banana
Coupe
Wanted to incorporate something you can find at home. Always saw that banana was not a common ingredients in cocktails besides tiki flavored drinks. Wanted to balance the sweetness of banana with something bitter, coffee. Both ingredients coffee and bananas can be found in most homes. I came up with the name because of the quarantine, i feel like "Going Bananas" locked up inside my apartment!
Recipe by Charlie Grimm
Infused 750 mL Tequila with 8 teaspoons of Lavender Earl Grey tea leaves for 20 minutes
Fresh squeezed lemon juice
Syrup used from Wild Hibiscus candied flowers
St. Germain liqueur on hand
Dehydrated blood oranges at 175 degree Fahrenheit for 1 hour and cut to fit on rim or placed in cocktail
Half rimmed coupe with tajin
Add tequila, lemon, syrup and st. germain to mixing tins, shake and double strain into glass
Tajin rim and dehydrated blood orange
Coupe
The Red Recluse comes from sitting in quarantine. Recluse meaning solitary and the cocktail itself has a lovely red ruby color to it. Why I used a blood orange to compliment the cocktail. I have used the hibiscus syrup before trying to play with a cocktail because the bar i was at used the flower as a garnish.I decided to infuse the tequila with tea because the rules say ready to use household items for this cocktail and what better to help you relax then a tea. Which ads a floral aroma and taste, so i used St. Germaine to add to that, however only a bar spoon to not over sweeten or over power the cocktail. I decided on lemon juice for this cocktail because tea is traditionally used with lemon and I feel that it blends well with this cocktail. The tajin rim i feel is a great garnish because it changes the taste of the cocktail but not over done. All of this together i feel has created a nice cocktail to sip on and relax to during isolation.
Recipe by Guillermo Rios Jr
Add all ingredients to a mixing glass and stir till properly diluted
Pour into a chilled Nic & Nora or a cocktail coupe that you may have in your cabinet.
Next, take a washed grapefruit, use a peeler or a knife to coin a grapefruit peel
express the oils above the drink, not into the drink. Then glide the peel on each side of the stem of the glass.
Grapefruit Twist
Nic & Nora or Cocktail Coupe
My inspiration was to highlight Paul John and showcase its versatility. I had three dear friends come into The Double Standard and asked for a dealers choice. Paul John was front and center on our single malt section of the back-bar. My friends were unfamiliar with Paul John and I had been meaning to tinker with a cocktail idea, and I seized the opportunity. All three are cigar aficionado's and I wanted a drink that would compliment their activity of leisure. One of my friends is a Rye/American whiskey drinker, my second friend enjoys bitter highballs, and my third friend enjoys his single malts. At its core, I wanted this cocktail to represent our friendship as a collective. Enjoy
Recipe by Amber Dobos
Stir Rye, Torino, and chai tea simple syrup* with ice for 40 seconds and strain into chilled Nick and Nora glassware. Spritz once with atomized saline.**
Express grapefruit round over top, rim glassware, and garnish with same round on a toothpick.
*Chai tea syrup: Bring to a boil a 2:1 water:sugar simple syrup with 6 chai tea bags (I used a “Winter Dream” that no one in my house likes to get rid of it but any black chai is good) and simmer until syrup is half of original volume.
**Saline: 1:1 salt: water in a spray bottle.
Grapefruit round expressed and impaled on a toothpick
Nick and Nora
Odds are that when no one drinks a certain type of tea in your cabinet, it makes better syrup.
Recipe by Andrew Mackey
Take a nice cup of coffee (as 1 part) and take 2 parts brown sugar and put them together in a saucepan over med/low heat. Heat until sugar dissolves and remove from pan. This is the brown sugar coffee syrup. Allow this to cool down.
Get a nice ripe pineapple. Skin it and cut this up like you're about to serve up some snack bites.
Donate pineapple pieces to shaking tin. Muddle (you want around .5 to 1 oz of juice). Pour in the rum, lime, and syrup. Shake and strain. Serve without ice.
Pineapple slice with skin.
Nick and Nora
This drink riffs on the old Hotel Nacional Cocktail (brown sugar coffee syrup instead of apricot liqueur or brandy). We've been hiding out at home and I enjoy making drinks with what's available here. Side note, I usually make a pot of coffee everyday. But I never seem to finish it. So one night I'm looking to cobble together a cocktail. I know it's going to be a daiquiri of some sort. My eyes are wandering the kitchen and they spot the not empty pot of coffee. Dots immediately connect; make a syrup and get that pineapple cut cause we got rum, LET'S GO!
Recipe by Chelsea Van Billiard
Add all ingredients to Yari, stir and strain
Rosemary Syrup: 2 cups sugar, 2 cups boiling water, 10-12 springs rosemary. Bring water to boil, add sugar to dissolve, add rosemary and steep for 30 mins. Remove rosemary.
Sage tincture: 1 bundle fresh sage, 2 cups Everclear. Submerge sage in Everclear and let sit for 3-4 days.
Any variety of green leaves and flowers
Nick and Nora
My inspiration for this cocktail came from my love for the smell of Christmas trees in December. During the holidays my family also always used to light the fireplace and the smoke from the mezcal reminds me of the hint of fire keeping us warm.
Recipe by Amber Dobos
Shake Rhum, lime, tea syrup*, and basil leaves until chilled (~40 s). Rinse a chilled Nick and Nora glass with absinthe. Double strain into glass and garnish with basil leaf.
*Bergamot tea syrup: In a pot bring water, sugar (2:1), and 6 earl grey tea bags to a boil. Reduce to a simmer and cook until liquid is half its original volume. Remove tea bags.
Basil leaf- slapped
Nick and Nora
Between growing basil, having an abundance of earl grey tea bags, and baby bottles of absinthe on my bar cart, this cocktail pretty much made itself.
Recipe by Jonathan Stanyard
Add all ingredients, except the egg white, to a cocktail shaker with ice and shake for 12 seconds. Strain into one end of the shaker, then add the egg white and dry shake for 30 seconds. Double strain into a chilled cocktail coupe, and garnish with bitters and cherry.
Bitters and Cherry
Cocktail Coupe
This is a smooth criminal in the cocktail world. A strong overproof rhum agricole provides a solid base with floral notes and a grassy and mildly spiced palette. I paired the rhum with cherry, almond and lime. The egg white provides body which also tames the high alcohol content. This is something I would love to be sipping on a beach in Martinique but I will take one, or two of these anywhere, anytime.
Recipe by Alexandria Bowler
Pour all of the ingredients in a shaker tin and shake for 15 seconds with ice, strain cocktail off of ice and dry shake for 30 seconds, strain into a coupe, garnish with edible flowers.
edible flowers
coupe
COVID 19 and the sudden collapse of the hospitality industry has brought significant heartbreak to many. This cocktail is a toast to the idea that there is sunshine after the rain and we will all hopefully come out of this resilient as a more united community. This cocktail celebrates the late spring season in New Orleans where the air is rich with the aromas of succulent white blossoms including jasmine, magnolia, and gardenia. The cocktail is classically balanced with sweet, sour, bitter, and floral while the egg white gives it textural richness and a pedestal to adorn local flowers.
Recipe by Allison Sadauskas
Muddle the raspberries, add rum, orange juice, and ice. Shake and strain into glass over crushed ice. Top with whipped cream and three raspberries.
Three Raspberries
Jelly Glass (or other 8oz. rocks glass)
I was inspired and challenged by this contest to use ingredients I had on hand at my home rather than the plethora of ingredients available to me at the bar. I had a bunch of raspberries so I knew I had to incorporate them into my cocktails. Rum and raspberry pair perfectly together so that was the foundation on which to build the rest!
Recipe by Allison Sadauskas
Add all ingredients to a mixing tin with ice and stir until well blended. Strain into coupe, garnish with fresh rosemary sprig.
House Made Rosemary Simple Syrup Recipe:
2 cups water
2 cups sugar
10 6-inch rosemary sprigs
Boil water and add sugar, mix until sugar is dissolved. Add rosemary and boil for five minutes. Remove pot from heat and let steep for four hours. Strain rosemary out and move to a tightly sealed container for storage. Makes about three cups.
Rosemary Sprig
Coupe
I was inspired and challenged by this contest to use ingredients I had on hand at my home rather than the plethora of ingredients available to me at the bar. Luckily, I have a huge rosemary bush in my garden so I am constantly looking for new ways to incorporate rosemary into my cocktails. Rosemary simple syrup is easy to make and always pairs well with gin!
Recipe by Allie Schloss-Young
Make Apple Cinnamon Syrup: Combine 1 cup water, 1 cup sugar, 1/2 cup coarsely chopped dehydrated apple chips, and a cinnamon stick in a saucepan. Bring all ingredients to a boil while stirring continuously. Lower heat and simmer until reduced and sugar is fully dissolved. Remove pan from heat and let cool to room temperature. Once cooled, strain into a bottle.
Combine all ingredients but the nutmeg into mixing tin and dry shake.
Add ice cubes to the tin and then shake until chilled.
Fine strain into a coupe and garnish with freshly grated nutmeg.
Fresh grated nutmeg
Coupe
I love baked goods and the Novo Fogo Tanager Cachaça has great baking spice notes that evoke apple pie. The apple simple syrup seemed like a great way to impart some orchard fruit. The egg white adds creamy mouthfeel and decadence the match the flavor. With the addition of cinnamon and nutmeg it is a warming confection of a cocktail. The cachaça also has some beautiful tropical fruit notes that are reminiscent of its Brazilian roots, hence "Baked in Brazil." Also, you can probably get a nice tan there! ;)
Recipe by Brenda Riepenhoff
Combine all ingredients except for the soda water in a shaker tin. Shake with ice. After shaking, add the soda water to the tin, then strain into a collins glass. Express grapefruit peel over the drink, and garnish with that twist and freshly grated nutmeg.
*Grapefruit syrup - Heat two parts freshly squeezed grapefruit juice to one part sugar, just hot and long enough for the sugar to dissolve. Let cool and bottle.
Grapefruit twist and freshly grated nutmeg
Collins
I've been obsessed with Becherovka lately so of course I had this bottle around! I'd also been craving highball style cocktails with soda water. I've also been wanting to experiment with grapefruit in cocktails more, from juice to syrups to oleos.I heard about this competition, and thinking about these things, I said, I bet Becherovka, grapefruit and soda will be great together. I decided to use cognac to keep some alcohol heat without adding more sweetness. The spice and floral characteristics of the cognac play well with the spiciness of the Becherovka. The nutmeg bridges the spice and citrus characteristics, along with grapefruit enhancing the bitter and citrus components. It's perfect for those days when the sun shines bright enough to crack open a window and get some fresh air!
The name comes from me dreaming about France and Czech Republic relations. As Becherovka is from Czech Republic and Cognac from France, I was researching some history and found that these countries' biggest connection was The Little Entente. An alliance formed to help protect the Czech Republic, and it received support from France largely due to the support of a man named Edvard Benes. And now, in this time where we are quarantined and have to leave a lot to the imagination, I think it's a beautiful image to see Edvard sipping on one of these cocktails in his great castle as he announces his support to a great crowd of onlookers.
Recipe by Christopher Barragan
In a mixing tin, add 2 sprigs of Thyme and all ingredients, except the sparkling wine. Shake and double strain into a double old fashioned glass. Top with sparkling, zest a lemon peel(discard) and place a lemon wheel and thyme sprig for garnish.
Lemon peel zest (discarded) and then a lemon wheel and fresh thyme sprig
Double Old Fashioned
I loved the floral notes of the gin and wanted to enhance the citrus elements of it. I looked around at what I had and thought that a spritz would be ideal for me. St Germain and Yuzuri will enhance the citrus and floral essence in the gin, while lemon juice and thyme bring balance and the sparkling gives it the final edge to round out the cocktail and make it sparkle!
Recipe by adolfo calderon
Combine all ingredients, except tonic water, in shaker, fill with ice, shake hard for 6 seconds add tonic into shaker and strain into highball glass over fresh ice.
sage spring and 3 fresh blueberries
highball glass
trying to refresh a classic drink like the Gin and tonic with some new fresh ingredients . I'm a big fan of gin and tonics.
Recipe by Rob Husted
Procedure: Combine Ingredients in a mixing tin with ice. Shake and strain into chilled coupe glass.
Earl Grey Syrup: In a saucepan on low heat on the stovetop, combine 32oz of 1:1 simple syrup with four packets of Earl Grey Tea.
Let simmer for one hour. Cool down and pour into glass container.
Fresh lime wheel.
Coupe glass.
We have all been quarantined during this COVID-19 pandemic. After binge watching Netflix, cleaning the house and playing lots Beer Pong... I decided to organize my pantry.
After doing so I found I had so many things I had forgotten about. I found a bunch of Earl Grey Tea packets and decided to make an Earl Grey Simple Syrup out of it. That was my starting point.
I thought this would pair with Gin... so I went with an incredible sipping and mixable Gin... Scapegrace Dry Gin. Tasted it, felt it needed some citrus, and lemon was the first thought... it was ok. Next tried making it again with lime... and Damn... that was good. I joking said to my girlfriend quaranted with me at the time... “Gin Will Makes Me Sin”... and bam... the cocktail was created.
It’s a fun, simple to replicate for bartenders of all levels refreshing cocktail. And I’m going to go make another one right now.... Cheers.
Recipe by Christian Zamudio
cut lemon into 1/4 wedges, add all cocktail ingredients to a rocks glass. Use muddler to squeeze and integrate ingredients. Add ice to glass and shake. Top with more ice.
No garnish
Rocks glass
The cocktail was created as an homage to Brazil’s favorite cocktail, the caipirinha. I wanted make a riff on the cocktail without losing the grainy, raw mouthful and funky flavors. Creamed honey has a very grainy texture and, in fact, is spreadable on toast. I subbed the usual lime for lemon because it’s a more suitable with the honey and the subtle hint of grapefruit. It’s a fresh riff on a classic!
Recipe by Julio Xoxocotla
Add Cutty Sark, Lemon juice and banana Liqueur to a shaker. Shake vigorously and strain to a Collins glass over fresh ice. Top with beer and add a dash of Peychaud’s bitters. Enjoy!
Lemon Wheel
Collins glass
Every hot season I like to make myself a light brown spirit cocktail to drink my way through summer. This is the Scottish Summer, a fresh, fruity, slightly dry with a touch of smoke. Cheers!
Recipe by Mauricio Calderon
Muddled blueberries in a shaker , add ice , add blue agave syrup than add lime juice and the Cutty Sark scotch
Shake it and Voila - serve It in a rock glass than garnish with lime wheel and a blueberry
Cheers !!!
Lime wheel and a blueberry
Rock glass
Smooth , refreshing and fruity with a hint of citrus !!!
I made this drink for my girlfriend few days ago and she absolutely loved it
Recipe by Brian Mulligan
Combine vodka, amore, lime juice, simple, cran, into shaker tin full of ice. Shake vigorously and strain into ice cold martini glass,
Lemon twist
Ice cold martini glass
This was made to help with awareness for cancer especially during cancer awareness month. My mother has stage 4 cancer and I could think of no better way for people to enjoy a cocktail and gather some awareness in the process for this horrible disease by creating a cocktail with a vibrant taste and color that really starts a conversation without any words being spoken. Plus my mother loves loves loves cosmos!!
Recipe by Gregory Rodriguez
Add all ingredients into shaker tin, Shake,Dry Shake, Strain i to Dbl Rocks Glass, ice with cube ice.
Garnish: Insta-Apple Pie*and Pipette of Becherovka Insta-Apple Pie 1 Granny Smith Apple Slice 1 pad of Butter 2 barspoon of Brown Sugar 4 dashes of High Proof Whiskey Place all the ingredients on top of the Apple Slice, torch Apple until crispy and place
Double Rocks Glass
A friendgiving with a bunch of bartender friends from Oak & Ivy, we drank everything our friend had in his liquor cabinets, the only bottle left was a bottle of Becherovka.
As we drank shots of becherovka, we realized we needed to balance our diet for the evening, we chased the lovely allspice liquor from the czech republic down with apple pie and saw the wonderful pairing between the two ingredients.
It was the inspiration and motivation to create a cocktail that we felt represented that evening with friendsand families, that ended up being the apple pie harvest.
Recipe by Marlowe Johnson
Combine equal weight of strawberries and sugar, with a pinch of salt and the juice of half a lemon. Sous vide for 2 hours at 130 degrees -- or gently cook over low heat in a pot with a splash of water. Strain and add 5g citric acid and 3g malic acid per 12oz cordial. Let cool.
Perilla leaf
Collins
The incredible flavor pairing of blended scotch and strawberry is something I've been obsessed with for many years. The two are a natural combination -- and in particular Cutty Sark is redolent with berry notes. I wanted to introduce a bracing, bitter note with Suze -- one that was tempered by a sweet florality from the Marie Brizard Jasmine.
Named for Haruki Murakami's novel "Dance Dance Dance" the drink is both a nod to his favorite scotch (Cutty Sark, of course) and to a feeling of exuberance, exhilaration, and liberation, something we all need during these strange times. The cocktail is refreshing, curious, and lively -- something to bring merriment and energy to our lives.
Recipe by Marlowe Johnson
Agave syrup: Combine two parts agave to one part water by weight and gently heat to incorporate.
Matcha: Brew 5 parts water to 1 part matcha at 176 degrees.
Lime Wedge
Collins
Vegetal and tropical -- The Cassette Parade is a highball that marries the green, peppery flavors of Pueblo Viejo Blanco with a bitter and jammy matcha tea -- balanced against bright pineapple and lime.
A drink made for long summer days, the Cassette Parade is an homage to the memory of driving around with friends, listening to an endless parade of cassettes and mixtapes. Drinks, like cassettes, are a composition of many parts, meant to be enjoyed with those we love.
Recipe by Logan Chinn
A house-made falernum adds a lot of flavor and fresh ginger notes to this cocktail, but bottled falernum from BG Reynolds will work just fine as well!
Garnish with three offset lime wheels slid between the rocks and glass.
Chilled bucket.
The name inspiration comes from living life with the name Logan, and that "Have you seen Logan's Run?" is an *incredibly* common question (I have!). The cocktail is a riff on a traditional sour, but with the fresh grassy Novo Fogo Silver cachaça balanced against the sweet and sour of the mixers. What really kicks this cocktail up a notch is the fun third elements coming from the spirit's hogo, loganberry tang, falernum spices, and the surprisingly dry finish and cinnamon note provided by the bitters.
Photo Credit: Luke McKinley, Novo Fogo
Recipe by Nate Fihn
Cool down a simple w a sprig of rosemary in it,
Build Drink in shaker and shake then strain Into coupe.
Spring flower or grapefruit twist
Coupe or martini
Bright bitter earthy and fresh, the smooth cachaca blends w the citrus and pithy herbal bitterness of becherovka. Rosemary marries the two. Happy spring!
Recipe by Kathryn Rizzo
Combine all ingredients in shaker tin, add ice, shake shake shake, fine strain into a coup, voila!
Edible flowers if you have them otherwise no garnish
Coup
I was inspired by the perfect marriage of sweet and tart that can be found in a caipirinha. I wanted to create something that honored that balance but played it up in a fun, colorful, and slightly more flavorful way.
Recipe by Kathleen Ainslie
Measure and pour cocktail ingredient into a cocktail shaker , add ice, shake, strain in a double rocks glass over fresh ice. Add garnish and serve! Enjoy.
Garnish with a fresh ground white pepper and a fresh or dehydrated apple wheel.
Double rocks glass
I grew up in Seattle, a rainy, cloudy, and often dreary city. As a child my overactive imagination is what saved me on the overcast days. Taking my childhood imagination combined with my adult bartender self I created this cocktail to transport the drinker to the sunshine and the magic of relaxing on a beach vacation. Yes this cocktail was inspired by a caipirinha but made with my Seattle style: spice, sweet, tart and don’t forget your apple a day to keep the doctor away.
Recipe by Devin Floyd
Mix all liquid ingredients, except Novo Fogo, into shaker tin.
Shake and dirty dump
Measure .5oz of Novo Fogo and add as float
Mint sprig and pickled watermelon
Collins glass
Hot warm Summer evenings on a front porch down South
Recipe by Kraig Rovensky
Stir
Strain into coupe
Lemon twist
Coupe
I find that so many people use Cachaça and really just rums in general for tropical style drinks. Things that are crisp and refreshing.
I like to take the flavors of Cachaça and bring out the rich qualities. I also love bitter, so I couldn’t pass up the chance to throw some Braulio in.
Recipe by Mariangela Urquizo
Shake all ingredients (Minus the Soda water), strain into a collins on crushed ice. Garnish with whatever candied garnish you would like. (In photo its a hibiscus flower).
Any candied garnish
Collins
I wanted something refreshing. Currently my dog and I have been waiting this quarantine out in our yard eating tons of grapefruit that my neighbors yard has, with salt on it. I used to hate grapefruit, but finding my new love for my taste of it i decided to play around with grapefruit as cocktail ingredients. So this drink is inspired from the refreshing concept of the classic paloma.
Recipe by Christina Liberty
Build all ingredients, except whipped coffee, in shaker over ice. Pour over crushed ice - any glass will do! Collins or tiki preferred. Top with two heaping barspoons of whipped coffee.
Pineapple leaf with three coffee soaked boba pearls (or coffee beans if boba not accessible)
Collins or Tiki
My husband and I were just married by our friend Sully, who is a minister of the Church of the Latterday Dude. This one is for him, because we’re all off work, and he is treating it like a vacation. The Dude Abides with this tropical riff on a White Russian.
Recipe by Kate Gerwin
In a shaker tin combine all ingredients with ice and shake. Strain over rocks and serve.
Seasonal edible flower
Collins
This is a nice little cocktail that can help cure what ailes you.... in terms of a morning after some drinking perhaps. Refreshing and light, crushable and easy to please this cocktail can get you that groove back.
Recipe by Zachary Sapato
Combine ingredients into cocktail shaker with ice. Shake vigorously. Strain and dry shake. Double strain into glass. Tap index cards with fruity pebble dust into comet-streak designs.
fruity pebbles separated by color and ground into space dust.
Footed, stemless martini glass
gal·ax·y /ˈɡaləksē/ noun : a system of millions or billions of stars, together with gas and dust, held together by gravitational attraction.
Gravitational attraction, the cosmic moment many can only experience upon a chance encounter with someone whose energies match our own. Love could blossom into a floral bouquet with bold, beautiful colors like the deep purple of Parfait Amour emboldened by the scarlet liqueur. Or it could be a fleeting comet, full of a spectrum of colors, but sailing away as quickly as it approached, fading into the deep dark of Space.
Space, rich in ethyl formate - an aromatic compound in rum - would again comfort us with bittersweet rum-filled aromas and the bright memory of a brilliant spectacle.
Recipe by Gabriel Rieben
Add ice cube to a Collins glass and reserve
Add all ingredients into a shaker
Shake vigorously
Fine strain into your glass
Garnish with a India pan leaf
Collins
Indian flavours meet classic cocktail
Twist on the classic pina colada with Paul John Indian single malt.
Recipe by Christopher Devern
Mix ingredients together. Shake. Double strain. Top with three espresso beans. Added cream is optional based on preference. To make coconut mezcal tincture let 1 cup dehydrated coconut sit with 1 cup of mezcal for 3 days. Strain through a coffee filter/cheese cloth and bottle.
Three espresso beans. Or coffee ground sprinkle
Coupe
The Carib-bean is a riff off of the espresso martini. The quintessential night out cocktail and the drink bartenders either hate or love to make. I once made 31 of them for a small group at the bar. Each having a handful and enjoying them so much they left without signing their tab. I’d like to think caffeination got the best of them. I enjoy espresso, coconut, and mezcal all on their own. To put them together one day at the bar was an experiment that didn’t fail to impress. Most people expect an espresso martini to be made with vodka. I usually recommend rum, sometimes just white or a split with dark and white depending on preference. The rum complements the bitterness of espresso, and even adds some extra layers of caramel, vanilla, and molasses. The mezcal dashes add just the right amount of smokiness on the finish. Having been infused with coconut gives what would be a simple Espresso Rum martini more layers such as fruit and nut. For the coconut cold brew lovers, espresso lovers, and anyone who wants to enjoy a little zing with their morning or nightly coffee give this cocktail a try and get ready to brew more espresso because you’re going to be hooked. We may be stuck in and missing our local coffee shops but this “Carib-bean Roast” will hold you over for now. Enjoy and be safe!
Recipe by Christopher Barragan
In a mixing tin, gently muddle blackberries and mint. Add the rest of the liquid ingredients and add ice. Shake till a proper dilution. Double strain into an Old Fashioned glass, zest and discard a lemon peel, place a Mint Sprig and two skewered Blackberries on top and give a Black Pepper Mill one grind over the top of the cocktail.
Discarded Lemon zest, Mint Sprig, 2 Skewered Blackberries and One grind of a Black Pepper Mill.
Old Fashioned Glass
I love Becherovka! My Bar Manager married a Czech girl and he brought a bottle of Becherovka back for me when they got married. I made this cocktail for them and they were in love with it. I surprise people with this cocktail every time they say they have never had it. The berries and mint play great supporting roles, while the citrus helps bring balance and the Black Pepper combines great with the herbs in the liqueur and really delivers an Umami experience!
Recipe by Danny Natali
Combine all ingredients in shaker tin and shake until properly diluted (15-20 seconds). Strain over crushed ice and garnish with mint sprig and repurposed raspberry fruit roll**
.
*Raspberry/Satsuma oleo- combine 6 oz. of raspberries and 6 oz. of sugar cane in a bowl. Add the zest of 1 satsuma orange (or other orange is okay too). Mix until combined. Macerate overnight or up to 3 days, stirring occasionally. When all the sugar has liquified, strain into a deli cup (or any sealable container), and be sure to save the raspberry seeds/preserves. Refrigerate until ready for use. .
**repurposed raspberry fruit roll (last picture). Save the raspberry seeds/preserves from the oleo. As thin as you can spread out flat on a silpat (or sheet tray with parchment paper) and dehydrate for 6 hours or up to 24. If you don’t have a dehydrator you can cook on lowest temp in your oven for 5-6 hours (checking every 20 minutes)
Mint Sprig and Re-purposed Raspberry Fruit Roll
Rocks/Double Old Fashioned
“Saudade” is a Brazilian term of endearment that captures the pain and agony of being away from a loved one. I thought it the perfect name for my riff on the classic caipirinha. How I have been longing for the camaraderie of bars and restaurants, seeing my family members, and hanging out with friends. Until then, I will be dreaming of better days and sipping on “saudade”, salute!
Recipe by Michael Whiteley
Add all ingredients to shaker tin, shake and fine strain into old fashioned glass. Top with crushed ice (if available) and garnish with mint sprig.
Mint sprig
Old fashioned
I originally made this as a way to keep scotch on the menu during summer time. I started with a Classic Penicillin, and added a little Caribbean twist while increasing the presence of scotch. You can’t help but notice the high proof, but also can’t help but drink it fast.
Recipe by Danny Natali
Mix all ingredients together in a cocktail beaker. Stir with ice until properly diluted (20-25 seconds). Strain into a chilled martini glass, extract grapefruit zest oils over the top and enjoy!
Grapefruit Zest
Coupe or Martini
This is my take on a White Negroni (I enjoy mine gin foreword). The beautiful Scapegrace gin is perfectly balanced with a little bitter and a little sweet. As you may know, the Negroni is named after Count Camillo Negroni. This twist on the classic is an homage to the man that the drink was originally named after. When serving this cocktail, don’t forget to Count Me In.
Recipe by David Mor
Sumac Syrup: Combine 250 grams of white sugar, 250 grams of cold water, and 5 grams of ground sumac in a saucepan over medium-heat on a stovetop. Stir the mixture consistently until all sugar is dissolved. Once dissolved, let syrup sit at room temperature with sumac still integrating for 20 minutes; after 20 minutes, strain sumac out through cheesecloth.
Sumac Sour: Combine all ingredients in a shaker tin; dry-shake vigorously for 10-12 seconds. Add cubed ice to shaker tins, and continue to shake cocktail for 10 more seconds. Double-strain drink into a coupe. Garnish cocktail with cracked pink peppercorn.
Cracked Pink Peppercorn
Coupe
When I'm feeling uninspired, I begin to place myself in moments of my childhood where things seemed to be much simpler. From 3-8 years old, I lived in a small town in Israel with my family, since my father grew up there. Without even realizing it, this is where my fascination and love for flavor, hospitality, and social gatherings began. My father would always cook these insanely intricate meals, packed with flavor, spice, and texture. He used any and every spice in the cabinets to enhance the simplest of dishes; at that time, I wasn't aware of how special this was. Now, I look back and am humbled by how good we had it. Sumac is an often-used spice in the Middle East for multiple dishes; it adds a tart and bright quality to intensely savory dishes. For this riff on a Sour, the sumac brings a spice and tart element that is balanced with the bold yet elegant quality of Novo Fogo Cachaça. Making the Sour with an egg white adds texture and an intricate layer, very similar to what my father would have done for a big Shabbat dinner. Garnished with pink peppercorn, the drink remains both aesthetically intriguing and aromatically capturing.
Recipe by Kristin Lozano
Muddle the jalapeño and raspberries at the bottom of a tin
Add Simple Syrup, Lime Juice, and Novo Fogo
Shake the bloody hell out of it, as this creates a nice foam from the raspberries.
Double Strain into a flute
Enjoy with a smile.
Drop a fresh raspberry on top
Flute
I started with the name, trying to be "punny" over here. Ha! So I wanted to do a spicy, yet sweet and luscious cocktail. Just like a full Brazilian, it may sting a bit, but the softness that follows it worth it.
Recipe by Andrew Larson
Combine all ingredients into mixing tin. Dry shake 10-15 seconds . Add ice, shake 10-15 seconds. Fine sprain into coupe. Add a little bitters art atop.
Saffron tincture. Is 1oz EverClear & about 10 strains of saffron. Soak for about an hour. Strain into a dropped bottle and use.
Golden Raspberry honey:
I cup of golden raspberries
1/2 cup of water
1/4 cup of wildflower honey.
Bring ingredients to a boil. Blend and strain.
Golden Raspberry
Coupe
Was day dreaming while staring out at the clouds. And conceptualized this fruity, savory cocktail with a silky finish.
Recipe by Gabriel Rieben
Add all ingredients into a mixing glass
Add ice
Stir for About 20 second
Strain into a chilled nick and Nora glass
No garnish
Nick and Nora
Inspire by the different flavours and aroma you can find in barrels used for finishing whiskeys and whiskys.
The Paul John bold expression had a lot of not of honey who marry perfectly with the rum and the pear liqueur.
Recipe by Kari Suknot
In a shaker, mix one and a half ounces of silver tequila, one ounce orange juice, one ounce marie brizard peach, and one dash of firewater bitters, Shake, double strain into a large bucket with a tajin rim. add large cube.
slice of peach with one side dipped into tajin facing the front.(In the photo provided I did not have access to peaches, so a temp garnish is a fresh orange wheel.)
Large bucket with tajin rim
Born and raised in Albuquerque new mexico, I sometimes find my mind wandering back towards home and the good old days of childhood that are but a distant memory. During my childhood, I always desired the delectable mexican candies that were always readily available and affordable. The chewy fireballs, the tajin suckers, and many more. My favorites were the suckers, a sweet peach, mango, or watermelon hard candy coated in a salty spicy chile seasoning called Tajin. Once penetrated through the rough exterior, you got to taste the rich mix of the sweet and spicy. I wanted to bring a little of home back to my new PNW life. I found it hard deciding on a name until I went back home to visit. There I experienced the amazing Meow Wolf exhibit in Santa Fe. Such a wacky and beautiful labyrinth of art covering the walls, floors, and ceilings... It was truly breathtaking. I wanted my drink to be the same. Cheers!
Recipe by Caitlin Hollows
Puree Strawberries and mix at 4:1 ratio puree to simple syrup to bind.
Into a shaker, add slapped basil leaves then build cocktail on top. Add Ice and shake. Single strain over fresh ice.
Fill with SIPP Soda (Other light ginger soda or ginger beer will work, but Sipp is the best fit)
Garnish with Basil cluster
Basil Leaves
10 oz Mason Jar
The past month in quarantine, with an ever more uncertain future stretching before us, I find myself drawing comfort from my roots. Before making the cross country move to NYC, I grew up in a small town in Sonoma County California. My inspiration for this recipe is drawn from my love for my hometown and my first real bar family at K&L Bistro. Just outside town was a small shack on the side of the road that to this day sells the best strawberries anywhere, and of course basil was in any and everything come spring and summertime. For me, Strawberries and Basil will always be the sign that Spring is really here, and Summer is well on the way. Pairing these with the bright, fresh, summery flavors of gin and ginger seemed only natural to me. This spritz is my love and appreciation of the wide-eyed innocence of that time in that place, and my hope for the springs to come.
Recipe by Michael Demahy
Place all ingredients in tin muddle blackberrys, shake, strain over ice
Cinnamon simple- 1 cinnamon stick, 1 cup of water, let shimmer for 15 min. Add 1 cup sugar let dissolve and strain.
Pineapple frans
Rocks
When things are stressful and hard it’s easy for us to get overwhelmed. One sip of this cocktail and you will be transported to paradise. When times are hard it is important to take moments for yourself to enjoy the little things. This cocktail will help you do just that.
Recipe by Aliz Meszesi
Stir ingredients in mixing glass and pour over large ice cube.
Garnish with lavender-lemonade popsicle
Prep for 10 popsicles:
125 ml water
50 ml simple
50 ml lemon juice
Tbsp dried lavender
Bring water to boil and steep lavender with coffee filter or tea infuser for 5 minutes. Take out lavender, mix with simple and lemon juice. Pour into mini popsicle mold (I had them since was child, my mother and I would make all sorts of treats, but ice trays or small disposable cups will work just as fine), place wooden stick in middle and put in freezer for 3 hours.
Lavender-lemonade popsicle
Rocks
The Negroni is one of my all time favorite cocktails, this is a spring riff on it. Slightly less bitter than a classic Negroni because of the Martini & Rossi Riserva Rubino and slightly sweeter because of the Aperol. And what makes you crave summer more than the scent of Aperol and a floral, sweet and sour popsicle?
Recipe by Shari Murphy
Shake all ingredients and strain into a chilled martini glass
Honey whiskey can be substituted for honey syrup if you don't have it on hand. Don't ruin SIP for a cocktail!
Lemon wheel or, whatever you still have in the home bar. Don't disobey SIP for garnish!
Large whimsical martini glass, or whatever is clean
Becherovka always reminds me of the Chistmas holidays, specifically my late Grandma's house, smelling of gingerbread cookies and clovey ham! Since we are on forced holiday in April, I thought something a bit lighter for spring, and yet adhering to tradition, would bond memory and circumstance... and with an added whiskey kick since she never had to work and right now, neither to I! :)
Recipe by Michael Demahy
Put all ingredients into tin, add ice, shake for 30 seconds, strain over ice. Enjoy
Ginger syrup- dice 1 cup of ginger, boil in one cup of water for 30 min. And 1 cup of sugar until dissolved. Strain.
Lemon zest
Rocks
This cocktail is a delicious immune system booster that makes you feel better as soon as consumed. Ginger and turmeric are great for your immune system and wen combine with almond milk,lemon, and gin, make for a delicious healthy cocktail.
Recipe by Julio Xoxocotla
Add Tequila San Matías Tahona Blanco, Pineapple & lime juice and agave syrup to a shaker. Shake vigorously. Fill up your rocks glass with ice and pour Aperol (The reason to pour Aperol first is to create a layer). Strain mix into your rocks glass over the Aperol. Garnish with a pineapple wheel/wedge and a sprig of mint.
Note: I used Tequila San Matias Tahona Blanco because it adds an earthy and smooth taste, but Pueblo Viejo Blanco should do a great job as well.
Pineapple wheel or wedge and a sprig of mint
Double rocks glass
I was introduced to tequila when I had my first tequila sunrise. Ever since then I love agave spirits! This is my take on a tequila sunrise. I swap orange juice for pineapple juice to add sweeter, clean and fresh notes. The Aperol gives a candied like taste, letting the tequila shine high and bright. Clear Sings of Spring. Cheers!
Recipe by Luiz Fernandes
Rinse the chilled lowball with the Absinthe. Dump the excess and set aside the lowball. Put the Cachaca, Cinnamon Syrup and Bitters into the mixing glass. Add ice and stir until it is well diluted. Pour the cocktail into the chilled lowball. Express the Lemon Peel's oils over the cocktail and rim. Drop lemon peel in. Serve.
**Make a 1 to 1 simple syrup and simmer cinnamon sticks it for 20 minutes. Strain out pieces of cinnamon.
Lemon Peel
Chilled Lowball
I've always been fascinated by Cachaça's versatility. It’s normally compared to Rum due to their shared origin, but with a funkiness not unlike that of Tequila or Mezcal, but it's aged and treated like a whiskey. Yet despite that versatility, most Cachaça cocktails I have ever tasted or seen have usually been fruity or elaborately masked the Cachaça's flavor. Plenty of Bars I have worked in simply didn't carry the spirit at all, and as a Brazilian Bartender that never sat well with me. I wanted to show that there is a space for Cachaça in the American Cocktail scene and not just as a complimentary ingredient. I wanted to show that a good Cachaça can stand up to any decent whiskey, tequila or rum all on its own. When I found Novo Fogo's Tanager Cachaça, I was blown away by the unique aged funkiness. I wanted to make a cocktail that was spirit forward and put this incredible Cachaça center stage. I also found out that this Cachaça was named after a beautiful Brazilian Bird and so that's where the name came from.
Recipe by Phil Collins
Add all ingredients to a tin with ice, shake hard for 10-12 seconds. Double strain into coupe glass.
3 bitters drops, dragged into hearts.
Coupe.
I woke up this morning to an incredible clip going around the Facebook realm. While I realize Facebook clips and politics are no place for a bar, I couldn’t help but be swept up in the way Palki Sharma was speaking; Direct, strong, confrontational, assertive, factual, bold. It was empowering, it felt noteworthy, it felt refreshing and I wanted to encapsulate that feeling through the rest of my day. Palki Sharma is a news woman from India, I noticed the Paul John and wanted to celebrate the bold persona that is Palki with the bold flavors of Paul John. I split based the Classic with the Edited to bring in a subtle touch of smoke to the incredible spices of the Classic. I added the curry and ginger to pack a two punch of spice in flavor and health. To finish off again, the Classic way would be to add an egg white; in my Edited version to pay respects to a culture and cuisine I kept it vegetarian utilizing chick peas (Aquafaba) to act as an emulsifier.
Recipe by Phil Collins
Place all ingredients into a shaker, shake hard for 6-8 seconds. Double strain into tall glass.
Mint Leaves and Lemon Slices.
Collins
It’s been a little strange trying to stay creative and fresh in this time (as many other strange things occur to all of us every day, all day). I normally draw my inspiration from music and the people I encounter through the day. Living alone and supplementing those interactions with Netflix and FaceTime has become all too familiar; and let’s be honest, at this point we’ve all become extra familiar with Netflix. When I approached this weeks competition, I wanted to highlight some of My favorite binges that have been Feeding my inspiration bank as of late.
My best friend loves Twin Peaks. While we were FaceTiming, I was explaining how this cocktail was similar to a spiked Arnold Palmer...you can guess how the conversation turned into Laura Palmer. Needless to say, I’m now catching up on my Twin Peaks, while sipping this, and thinking about my best friend. The flavor is nostalgic, the memories it brings back are of fresh hot summer days by the pool, and it leaves you excited for how absolutely amazing this summer is going to be when we are finally able to reconnect.
Recipe by Phil Collins
Place all ingredients, except soda water, in tin. Shake 6-8 seconds, add soda water into tin. Double strain into wine glass, add sliced strawberries and ice
Sliced strawberries
Wine glass
As we remain inside, and dive deeper into our streaming services to seek new inspirations, I wanted to highlight some of my favorite binges and watches that continue to feed my creative bank.
American Beauty when first released took the country by storm. Award after award, critical acclaim, and box office success. While watching this for the umpteenth time I noticed a vulnerability and fragility to the entire character scape that I had never tuned into before. When making this cocktail I wanted to capture that subtlety, while shamelessly giving a nod to one of the most famous scenes in America cinema. You know the one...cue the roses!
Recipe by Daniel Lyon
Char Muira Puama and steep in Novo Fogo Silver Cachaca for a week.
Make a Sea Salt and Pink Peppercorn mixture for your rim.
Place 1/2 Novo Fogo Silver Cachaca, 1/2 Príncipe de los Apóstoles Mate, 1/2 Campari, 3/4 Yzaguirre Blanco Vermouth into a mixing glass and stir until diluted enough (about 25-30 seconds)
Place half of glass in Sea Salt and Pink Peppercorn Mix
Twist lime oil from peel into glass and dishcard
Serve
Salt and pink peppercorn rim
Coupe
This is a cocktail that was inspired by the classic Negroni, but wanted to be with some Brazilian focused ingredients. Wanted to make this drink as sexy as possible (Which I believe the Negroni already is). I charred Muira Puama, this is a Brazilian natural aphrodisiac just to make sure that whoever is drinking it will feel very warm feelings towards this drink in the future.
Make this. Quench your thirst. Give your tastebuds something to think about. Get randy!
Recipe by Phil Collins
Add all ingredients, except soda, to shaker tin. Shake 6-8 seconds. Add soda to tin, double strain into tall glass. Add ice and dehydrated lemon slices.
Dehydrated lemon slice
Collins
As we continue in this lockdown, we all continue to find solace in our entertainment options. One of the most prolific entertainers of our time put on a 2 hour show stopper at Coachella 2 years ago...and then put it up on Netflix for us to drool over for the rest of eternity. No, we are not worthy...but, yes, we deserve every bit of it. I will forever continue to draw inspiration from the Queen, the Homecoming Netflix special, and the game changing Lemonade album.
Recipe by Phil Collins
Add all ingredients to shake, shake hard 6-8 seconds. Double strain. Use coaster (or straight edge) to cover half of glass. Sprinkle with topping.
Cinnamon Hazelnut Sugar
Coupe
I have music on all day, every day. One of my homies (and favorite people ever) is in this rad DJ groups and they have this track called “Brazilian Soul” that makes me crave two things - New York and a trip to Brazil (duh!). The song gives you these escape vibes, takes you out of the current situation, a little cathartic if you will. When I set out behind my bar, I was jamming to this and wanted to capture those feelings into the cocktail.
Recipe by Phil Collins
Add all ingredients to a mixing glass. Stir for at least 60 seconds. Strain into coupe glass.
Green olives.
Coupe
One of my favorites to binge on Netflix (especially now a days) is Grace & Frankie. It gives me a glimpse into what my future with my best friend is going to look like, and never ceases to make me laugh my ass off. Flavor wise, the characters are matched by the delicate “Grace”fullness of the Scapegrace and the bold and strong Cutty Sark Prohibition Edition blend.
Recipe by derrick li
Direction of Orange acid :
5 oz Fresh orange juice
5 g Citric acid
3 g Malic acid
Combine all ingredients into container mix well together then ready to use .
Direction of Cereal syrup :
60 g Cereal ( Brand name : Hostess donettes )
100 g Grade A clover honey ( mix with1part water to 1part of honey )
100 g water
60 g sugar
Combine all ingredients into stove with Medium heat about 5 -8 min ,slowly stir to dissolve all the sugar , cool down and double strain then ready to use.
Direction of cereal and matcha powder mixed dust :
2 - 3 pieces cereal
pinch of matcha powder
Combine all ingredients into a small container , use muddler to mash cereal into powder then mix it well together with matcha power and ready to use !
Cereal and matcha powder mixed dust
Highball glass with regular ice
" Classic home fizz " , it was inspired from the moment that we all during lockdown ! and the ingredients are simple and commonly found at home whether cereal or acid , easy to Corporate the beautiful favorite of the Scapegrace Dry Gin and shine through the 12 special botanical . The drink itself are creamy and refreshing , kind of like a gin fizz version cocktail but with cereal . We are currently in a pandemic and ordered to stay indoors practicing “social distancing” to prevent spreading the virus, during this difficult time in quarantine, I sincerely hope this cocktail will bring some joy and well wishes to all of you. Please stay safe, stay indoor and enjoying this refreshing cocktail .
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 with regular ice and garnish with raspberry and mint , enjoy !
raspberry and mint
highball glass
" Walking Dream " . It was inspried by my mentor Tom Nagasawa who directed me into bar industry. When I first came to the U.S. back in 10 years ago, I was lookig for ahospitality server class that could help me find a server job so Icould earn tips money right away. It was a happy acident that the server class in Chinatown also taught bartending as well. Learningwith this new skill was not easy for me at the begining because I am from the alcohol free family, we dont normally drink when we are homeand I was a graphic designer when I was in China. Learning bartending was a complete new challenge for me. I was lucky to have an amazinginstructor named Tom Nagasawa who later became my mentor. I was inspried from Mr. Nagasawa with his passion of bartending ,style ,knowledge and competition experiences. I told myself "I want todo this! ". I started reading and learning through Mr. Nagasawaand books! Trying to work as harder as I can to achieve my goal and catch my bartender dream ! Here I am today with my " WalkingDream " !
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 goupe glass , garnish with flower, enjoy !
Direction of Cinnamon Pineapple syrup :
Half Pineapple
5 pis Cinnamon stick
1 Cup of water
1 Cup of sugar
½ cup of honey ( 1:1 )
Prepare a cutting board and Half of pineapple , peel off skin , save the pineapple meat then add everything into a stove with Medium heat about 10-15 min then low heat about 5 min, slowly stir to dissolve all the sugar , cool down before double strain and ready to use.
flower
goupe glass
My inspiration came from my trip to Martinique Last year in 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 Anna Buschman
Place ingredients into a shaker of ice. Shake lightly. Strain into a rocks glass with one large ice cube. Hold a small flame to an orange twist for a few seconds. Garnish with smoked orange twist.
Enjoy.
Smoked orange twist
Rocks glass
Taking life slow and appreciating everything it has to offer. Especially in this current climate.
Please disregard my last entry- the photo attached was a thumbnail from a video I attempted to submit. File was too large although video is barely 2 minutes. Here is a photo. Video will be under the hashtag #toastyourbartender and emailed.
Recipe by Holly Long
Mix all ingredients into a shaker except the soda. Add ice, shake, then strain into a wine glass filled with ice. Top with Soda
Honey thyme syrup is made by simmering thyme in water for around 15-20 minutes, strain out the thyme and then add in equal parts honey to the amount of water left and stir til it’s diluted.
Thyme sprig
Wine glass
Honey, thyme, and citrus are three amazing ingredients used for thousands of years to be simple cures for the well being of any person. I make a honey thyme syrup every flu season and take shots from it the minute I start to feel sick. Honey is antibacterial and soothing. Thyme is a great herb used for fighting colds. Any citrus will give you great immune help since it’s loaded with vitamin c. So I decided why not add them together in a low(ish) abv spritz enhanced by Marie Giffards delicious Pamplemousse. It’s simple, chuggable and gives you just a little extra help fighting infections.
Recipe by Zach Sapato
Combine ingredients and stir with ice to chill and dilute. Pour into ceramic glasses. Garnish with sprinkle of cinnamon. Enjoy cold.
*cardamom cane syrup
Microwave 80 ml of water in a mug until boiling. Remove from microwave and add 1/2 tsp cardamom powder and 60 g cane sugar. Stir and let cool.
ceylon cinnamon powder
ceramic lowballs
The legend of the Kardemummabullar:
That word we all - surely all of us - know today as a cardamom filled cinnamon roll, is actually part of a wondrous story now mostly lost to time. In the late 1800s, Swedish people flooded into small frontier towns which would soon become Minneapolis and St. Paul. Nestling next to a smorgasbord of beautiful lakes and fertile farmland, they undoubtedly brought with them their love of cardamom infused cinnamon rolls. These knotted delicacies remain a tradition in Swedish American culture to this day. But a curious pattern emerged. As the kardemummabullar were placed on window-sills to cool, early bakers would return to the racks to see numerous hummingbirds perched among the sweets, enjoying their warm, sweet, and savory smell and round flower-like appearance. In the cold, brutal winters of Minnesota, the hummingbirds would migrate south and the bakers goods would never turn out as delicious. Many theories emerged to explain incredible power the birds have over the rolls but nothing has been proven. To this day, cardamom rolls are believed to taste worse in the winter. Is it the tortuous cold killing all of our taste buds, or the magic and mystery of the hummingbird? We may never know.
It is perfectly fitting that the Colibri expression made by Novo Fogo has notes of cinnamon and vanilla which pair perfectly with the cardamom syrup brought to bready-life by the oat milk.
As the Swedish say: "Respektingivande" (which is probably respect-giving, right? Have I known Swedish this whole time?!)
Disclaimer: These statements have not been evaluated by any historical authority or researched for validity in any way.
Recipe by Ian Arnold
In cocktail shaker muddle blackberries with simple syrup, add all other ingredients except soda water and shake until properly chilled. Double strain into a Collins glass with ice. Top up with soda water and agitate with a bar spoon to integrate.
None
Collin's Glass
I wanted to use what I had on hand and the blackberries I have right now are excellent. I really enjoy Caipirinhas with Novo Fogo, but wanted something a little bit lighter so I stretched it out with some soda water. The name came from the use of the Brazilian Cachaca and the Blackberries.
Recipe by Sam Treadway
Shake everything with ice except gingerale.
Pour into a large rocks glass.
Top with gingerale, quick stir.
Garnish with lime wheel and fresh grated nutmeg.
* chai syrup
Make a double strong cup of chai tea and then mix that with a cup of sugar. Strain out tea after 5 minutes. Keep refrigerated.
Lime wheel and grated nutmeg
Rocks glass
Obviously this is a spiced riff on the classic caipirinha!
Most variations involve tropical or exotic fruits. I wanted to focus on how spices pair well with the funky sugar cane spirit. Novo Fogo has a fresh, wild aroma with hints of coconut and lemongrass. My mind traveled to South Asia and chai tea. In making the Chai-pirinha I realized it needed more than just chai and lime. The Benedictine adds a rich softness and the gingerale gives it a sweet kick. Overall this refresher is great for a warm afternoon in the sun, right around tea time!
Recipe by Bryson Ryan
Add a dash of Absinthe to season the glass. Swirl then dump absinthe from glass. Combine remaining ingredients in a mixing glass filled with ice. Stir 10 times and strain the mixture into the glass. Garnish with fresh Orange Peel.
Orange Peel
Coupe Glass
My inspiration for this cocktail was a Sazerac and the title was based on a popular Great Depression era song which began immediately by hitting a nerve in Americans’ hearts and minds reminding the people what their lives used to be like and describe what the people feel like by depicting the way the American Dream can dissolve into food lines and bankruptcy during one of the roughest periods in U.S. history. For many Americans, “Brother, Can You Spare a Dime” became an anthem for decades of hardship. For me it is amazing how history repeats and for the first time since the shutdown hopefully it seems, I can put words and drink to what many Americans are feeling—fear, grief, even anger.
Recipe by valentino longo
Mix all ingredient together in a mixing glass and stir over big block of ice.
Serve in a fashioned ice
Discarded orange twist
Old fashioned
I’m originally from Rome but I moved in us about 5 years ago.
During Covid19 Italy was extremely touched by the virus causing lot of businesses specially bar and restaurants to shut down. So I wanted to create a cocktail that will help to raise the spirit of my fellow colleagues using ingredients that are both from my country and my adopted country blending ingredients and nations together and wishing that this will create a new and stronger bound. In this cocktail we’re having Paul John Whisky which has an amazing notes of chocolates , toffe and nuts so I decided to play around those tasting notes by adding a Coffe liquor and an Italian amaro. Playing a rif on a classic old fashioned.
Salute !
Recipe by valentino longo
Mix all ingredients together in a mixing glass and strain into an old fashioned glass.
Serve with big block of clear ice.
Discarded lemon twist
Old fashined
I’m originally from Rome , Italy . And one of my favorite cocktail is , of course , the Negroni. Not many people know that the count Negroni lived in US for 6 years before going back to florence and create the Negroni cocktail. So as I’m feeling a strong connection with the Count Negroni , as myself I traveled from Italy to Us, I want to crate this twist for my fellow compatriot in order to wishing good luck after covid19 and have a prompt Renaissance of the food & beverage industry.
Enjoy it !
Recipe by Chris Allen
Add all ingredients and add ice in Shaker. Shake vigorously. Double Strain into Coupe Glass. With Barspoon facing down, float no more than .25oz Bacardi 151. Light in front of guest and have guest blow it out.
Flaming Glass
Coupe
This cocktail is a play on the classic cocktail Division Bell. What makes this cocktail great is the balance of fresh bell pepper with the smokiness of tequila and a subtle heat brought on from the lemon pepper syrup
Recipe by David Mor
Strawberry Syrup: Create a 1:1 simple syrup on the stovetop with equal parts white sugar and water [by weight]. Once syrup is created and sugar is dissolved, blend 250 grams of syrup with 125 grams of sliced, fresh strawberries for 15-20 seconds. Fine-strain syrup and chill.
Summer Sails: In a chilled collins glass, build all ingredients [except for Topo Chico], add one picked ice sphere and stir to chill and dilute the drink. Then, add Topo Chico, stir to integrate, and top drink off with two more picked ice spheres. Garnish with a fresh bouquet of mint.
Mint
Collins
The image on the front of the Cutty Sark bottle begins to create some nostalgia for me, especially while being confined to the walls of my apartment. I miss summer; I miss being on a lake; I miss the sensation of the Sun beaming rays on my skin. However, now is a time for reflection and rejuvenation. This doesn't mean, though, that we can't enjoy drinks that are reminiscent of the summer weather. This Scotch-and-soda riff utilizes the brightness of Cutty Sark and blends it with the savory qualities of aquavit and dry elegance of vermouth. Fresh strawberries have been grown on my family farm every summer for the past 10 years, and this cocktail genuinely encapsulates what I love most in the summer. One sip connects nostalgia with optimism for an impending and inevitable summer.
Recipe by Julieta Campos
Cocktail Recipe
In a blender combine and blend the following: Fruit Pebbles-Infused Van Gogh Vodka, Marie Bizard Chocolate Royal, vanilla ice cream, blackberry syrup, lemon orange cordial, and ice. Pour out into a glass and top with whipped cream and Fruity Pebbles.
House Made Ingredients
Fruity Pebble Vodka
120 ml Van Gogh Vodka
20 grams Fruity Pebbles (Whole Box)
Combine both ingredients in a sealed container and have it sit overnight. The next day strain out the solid particles and store in a sealed container at room temperature.
Lemon Orange Cordial
30 grams Lemon Peels
25 grams Orange Peels
1 grams Turmeric
50 grams White Sugar
50 ml Water
Combine all ingredients in a pot, cook on medium heat for 10 minutes, and strain to remove all solid particles. Cool down and store in a sealed container in the fridge.
40 grams Chopped Blackberries
70 grams White Sugar
80 ml Water
Bring water to a simmer and add strawberries and sugar. Stir until sugar is incorporated and let it simmer until the blackberries loose color. Strain to remove all solid particles. Store in a sealed container and keep in fridge.
Whipped Cream and Fruity Pebbles
Milkshake Glass or Collins
The cocktail is inspired by childhood so it is meant to be fun and carefree. The richness of the ice cream and the Marie Bizard Chocolate Royal are perfectly balanced out by the the tart syrups. This cocktail was fun to create, please enjoy!
Recipe by Christiana Hettich
Combine all ingredients in mixing tin and shake with ice until chilled. Strain out ice and then dry shake aggressively for 30-60 seconds. Double strain over a chilled coupe glass and lightly dust cinnamon over cocktail.
Cinnamon Dust
Coupe
With the stay-at-home order, I've had loads of time on my hands to browse quarantine memes. A recurrent theme? Banana bread. Everyone is suddenly making banana bread. I thought, what better way to symbolize our time in quarantine than a drinkable baked good? Luckily I already had my walnut liqueur, as I thought this and 99 Bananas would best compliment the woody, spicy notes of Novo Fogo's Barrel-Aged Cachaça. The warm notes hug you like your friends had before the 6 feet social distancing went into effect.
Recipe by Caitlyn Milkman
Dash bitters into rocks glass (or mule mug), fill glass with ice.
Pour in 2 oz gin, .75 oz fresh lime juice, .75 oz orange-ginger syrup, .25 simple syrup, top with ginger ale and stir.
Mint spring and orange wedge
8 oz rocks glass
I love gin and I love playing with classic cocktails; I'm known for making anything into a gin drink. The orange-ginger came in when I was baking gingerbread cookies during the holidays, my special ingredient is orange zest, just really works well together. I'm not a big fan of ginger beer so I opt for making my own syrups. I find this cocktail warming yet light and refreshing.
Recipe by Caitlin Hollows
Add all ingredients to shaker, adding egg white last.
Dry shake 10 seconds, add ice and shake again.
Double strain into coupe glass.
Add garnish and serve.
To make syrup, slowly add approximately 2 oz hot water to 4 oz jam (I used Stonewall Kitchen Seedless Black Raspberry Jam, but similar from your pantry will work well) and stir. once desired consistency is reached (think slightly thicker than 1:1 simple syrup), cool, seal, and refrigerate until ready to use.
Apple Blossom (Seasonal local flower or edible pansy)
Coupe
This is inspired by 2 things: watching the apple blossom petals drift on the wind like spring snow, and a late night pantry raid. Living in quarantine can feel like an episode of a familiar cooking show, where contestants must use a basket of 4 random and often bizarre ingredients per each of 3 rounds. You know the one. However, instead of horror, I stumbled upon this jam with growing elation. My husband had to talk me off the ledge of making a jam cocktail right there and then, reminding me that doing dishes at 2 am is perhaps my least favorite thing, or at least high on the list. Combining something smokey, deep, and rich like Ancho Reyes with a bright beautiful berry jam syrup makes my heart happy. Add in a rested tequila and an egg white to lend that lovely smoothness, and this soothes my restless soul.
Recipe by Katie Renshaw
Add all ingredients, plus a half oz water and 5-6 refrigerator ice cubes (a small handful) to blender or blender cup. Blend on high until texture is smooth. Pour into a small rocks glass. Garnish with freshly grated nutmeg, sliced mango, and a mint sprig spritzed with Paul John Bold Whisky.
Mint sprig spritzed with Paul John Bold Whisky, freshly grated nutmeg, and sliced mango
Small rocks glass
Video: https://vimeo.com/409025733
During these times spent at home, I’ve had many moments of fantasizing about a time in the future when I’m actually able to get on a plane again and travel to new places.
When I learned about Paul John whisky, I started dreaming about its home by the tropical shores of Goa, India. Paul John is a single malt whisky, made very similarly to all of the scotch whisky I know and love, but it is produced and aged in a tropical climate - Scotland is rainy and cool most of the year while it’s hot and humid all year round in Goa. Aging a spirit in a hotter climate leads to quicker aging, which can bring a different complexity to a younger whisky.
One of the ways we’ve been able to experience other cultures without leaving our apartment is through the food we’re eating. Our favorite place to support during these times of restaurant closures has become our local Indian spot down the street. Thinking of the home of Paul John Whisky, and the Indian cuisine I love so much, I wanted to create a cocktail inspired by a traditional Indian drink, the mango lassi. The mango season in Goa actually started this month in April, and I love those tropical flavors with a peated whisky, like the Paul John Edited I chose to use. With the Paul John acting as the spice element in the lassi, I added the classic lassi ingredients of mango and yogurt, and balanced those with some lemon juice and a coconut syrup, coconut being another one of the most popular ingredients in Goan cuisine.
Being cooped up at home, we’ve had to create our own moments of joy whether it’s eating a delicious meal, daydreaming about our next vacation, or throwing our own personal dance party around the apartment; I wanted to call this cocktail the Staycation, to celebrate all of those small creative moments of joy we're having at home.
Recipe by Isabella Ordonez
Combine all ingredients into shaker and shake until chilled. Double strain into rocks glass and garnish with dehydrated habanero peppers and fresh, activated rosemary sprig.
*To create hot honey, take honey simple syrup (2 to 1), add fresh habaneros, bring to slight boil and let steep for 30 minutes, strain to remove habanero peppers
Dehydrated habanero peppers and fresh rosemary sprig
Rocks glass
Being stuck inside due to quarantine has really allowed me to spend more time with my family and get creative with the flavors I am using. My mom's garden has been the highlight of those flavors and allowed me to pick fresh rosemary and habanero peppers to infuse local honey with to create a heat within the cocktail. Each flavor element creates the perfect balance of sweet and spicy to really showcase the tequila.
Recipe by Huiying Cao
Add all ingredients to a cocktail shaker filled with ice. Shake for 10-15 seconds, until frost
forms on the shaker. Double strain into a chilled coupe glass.
lemon twist
coupe
I wanted to make something refreshing and fruit-forward for spring, and was inspired by the image of a magenta crabapple tree. Given the slightly grassy, herbaceous nature of the cachaca, the sharpness of the Dimmi and the sweetness of the creme de mure provide balance.
Recipe by Mark Cooney
Acai Lemon sherbet: take 4 cups sugar, zest of 6 lemons, 10 grams acai berry powder. In a large resealable container add sugar and zest of lemons and acai berry powder, mix and lightly press zest into the sugar so that the oils blend into the sugar. Seal and refrigerate for 3-8 hours to macerate. Once maceration is complete put contents into a large pot, add 4 cups fresh lemon juice and heat until sugar is melted. Fine strain contents into a container and let cool.
Cucumber soda: Thinly slice half of an English cucumber and allow to cold steep in 12 cups of cold water for 2 hours. Strain water into a container. Take water and fill ISI soda stream and charge with 1 CO2 charger.
Ice shell: Take crushed Ice (either from scotsman machine or Lewis Bag) and a lemon hand press juicer. Fill hand press with crushed ice and apply pressure to both ends, open and gently remove shell. Store in Freezer.
Combine all ingredients except soda in a shaker tin, add ice, shake and double strain into glass. Add carbonated cucumber water and garnish.
Ice Shell edible flowers
Wine Pipette
This cocktail is inspired by the painting "Flowering Garden" by Vincent Van Gogh. I wanted to capture the essence and visual concepts of spring in bloom as well as the vivd color contrast and unconventional approach the artist took. The flavors provide a bright, slightly floral, and ripe berry flavor while cucumber adds a lovely cooling and refreshing quality, all while not over powering the spirit, which, is the canvas that the other flavors play on.
Recipe by Phil Collins
Combine all ingredients in a mixing glass. Stir a minimum of 60 seconds.
TIP: I made ice cubes out of Cold Brew and stirred the cocktail using those. As the cocktail diluted, I was able to extract a small splash of coffee to add some extra flavor.
Hazelnut, Nutmeg, Cinnamon, Brown Sugar crust
Coupe
This lockdown has made me really start to explore some options of further education. I’ve started on a couple certification courses through large universities and now find myself not sleeping because all I want to do is learn as much as I can. While studying the other day, I could feel the 36 hours of being awake and needed a pick me up, I turned on “Rent” as a starter and went to work. I love JP Wiser’s for its amazing sweet caramel, vanilla, toffee notes, it pairs incredibly well with coffee. As I set in for another module in my online course, I figured it was time for a grown up coffee...and Mr. Wiser was saying hello. I had cold brew ice cubes in the freezer and I knew how these two would be good friends. I wanted to highlight both the coffee and the sweet vanilla, and what better than with the Van Gogh. Pumped up those caramely brown sugary notes in the Wiser’s 18 with a brown simple with some hazelnut, and round out that sweet jut aroma with some Black Walnut bitters. It will definitely take you through the night, and Over The Moon.
Recipe by Isabella Ordonez
Combine all ingredients into shaker and shake until chilled. Strain into rocks glass over cubes. Garnish with shaved cinnamon stick over the top and dehydrated apple slice.
Shaved cinnamon stick and dehydrated apple slice
Rocks glass
The apple notes in the Paul John Brilliance Whisky instantly reminded me of my aunt's homemade apple, cinnamon and walnut pie, and I knew I needed to honor that in a cocktail. Since we've been quarantined, I've been on a baking kick and found my aunt's recipe which reminded me how much I loved the flavor profile of the pie and knew whisky would only make it better.
Recipe by Colin Jensen
Combine the first three ingredients in a mixing glass and stir on ice. Strain over a large ice cube and garish with a slice of dehydrated apple and pear. Spritz the apple brandy over the entire cocktail.
Dehydrated apple and pear slices
Double Old Fashioned
I've really been into apple lately, the subtle but refreshing flavors, and the nostalgia that always seems to exude from the slightest of whiffs. Taking J.P. Wiser's canvas with some bready and maple notes, apple just mixes in wonderfully. Add to that a small amount of a walnut liqueur with the Nocino and I'm instantly transported back in time to apple picking in the fall back in Minnesota, and getting a glass of cider afterward. This is just the adult version.
Recipe by Colin Jensen
Build the top four ingredients in a tin, add ice, and give a quick shake. Strain into a Collin's glass and top with soda. Give a quick stir.
Grapefruit peel
Collin's Glass
Twenty Grand was the horse that won the 1931 Kentucky Derby. I was looking for a cocktail that wasn't the mint Julep, but that I would still find refreshing and delicious for Derby time. Naturally I looked to the Brown Derby initially, then incorporated some of the most famous aspects of the Mint Julep, namely the mint, and really brought out that grapefruit flavor with some bitters. Cutty Sark worked perfectly, as it has a clean and balanced palate, with hints of citrus fruit that paired well with the bitterness of grapefruit juice. This is a drink that I would absolutely kick back and watch 90 seconds of a horse race, and be done drinking by the time the photo finish is analyzed and a winner is declared!
Recipe by Colin Jensen
Muddle the cucumber slices and all of the ingredients in a mixing tin. "Dry shake" without ice vigorously, then add ice and shake again. Double strain into a coupe. Sprinkle some cracked pepper on top.
Mango Simple Syrup
By weight, make a 2:1 simple syrup over the stovetop. As it's cooling, add the mango pieces and seal for 24 hours. Strain off with a cheese cloth and store in the refrigerator.
Cracked Pepper
Coupe
This actually started with the mango. During quarantine I've been taking fruit and dehydrating them for treats and snacks throughout the day. I had lots of left over parts of the mango that I couldn't dehydrate and I didn't want to waste them, so I experimented with putting them in a simple syrup. It was delicious and I immediately wanted to do something with an agricole rhum, since I thought this would highlight the mango so well, bringing forth the bright notes of fresh cut sugarcane while not overwhelming either of the ingredients. St. James has a slight pepper note on it for me, so I garnished it with pepper, bringing some earthy tones early on the palate, and then washed away with a light fruity concoction that helps transport my mind, if only for a few seconds, away from the tedium that is our present situation.
Recipe by Patrick Marran
Infuse 8oz Paul John Bold with one tea bag of english teatime/English breakfast tea (3hour infusion)
Infuse 2oz ginger into 1/2 qt Demerara simple syrup.
None
Rocks glass
I wanted to make a cocktail that played to balance out an intense malt whisky, but was still approachable. I thought that taking the Paul John could be playful—- and was surprised at how effective the english breakfast tea continued to make it approachable. My roommates and I had to make a second batch because the test batch went VERY well— and this is a great way to show off the palatable nature of the PJ line of malts!
Recipe by Zach Sapato
Add first four (4) ingredients into a tin with ice. Shake briefly and strain into a Tajin quarter-rimmed stemless flute. Top with ginger beer.
Tajin clasico seasoning
stemless champagne flute
There comes a time in the vida of every luchador when they must hang up their mask. This is not an easy decision. The ring has called each luchador and each luchador calls the ring their own. But even the best fighter, the one who could stop any opponent, cannot stop time. Age doesn't have intro music. Back pain has never heard the fans scream its name. Time slowly chips away at each luchador until the glory of Los Sabados fades into the morning aches of Los Domingos. We celebrate these masked warriors even in their final days. The decision to fight no more is similar to this cocktail. It can be bitter, sharp, and will bring a bit of fuego. But it is also bittersweet, succinctly effervescent, and the fuego? Well, the phoenix cannot rise if there are no ashes. Though their names will no longer sparkle in the neon lights of La Arena, the glint of their glittered masks will shine in our eyes forever.
Recipe by Eva Fleming
Add everything to a mixing glass including rice and give it a nice, vigorous stir. Add ice and stir until chilled. Double strain into a chilled Nick and Nora. Express a hefty lime peel over the drink, then trim it up and curl over the side of the glass.
*lightly toast 50 grams of shaved unsweetened coconut. Add to mason jar or ziploc with 375ml rhum and place in hot water bath 145F for 2 hours, use immersion circulator or stove with thermometer. Strain, freeze, then strain again.
Lime Twist
Nick & Nora
Lately I've been watching a lot of old James Bond movies and simultaneously reading about sake. I knew I wanted to go in some direction of a martini style/Vesper but wanted to incorporate some texture that the rice brings. Lime brings such a contrasting brightness to the creaminess of the whole cocktail, its very clean and refreshing. If this drink had a shape it would be an hourglass like a Bond girl, with a little mystery and elegance.
Recipe by Lance Bowman
Combine all in a glass over ice, 1 large cube if you have it, stir to chill no separate stir ofr dilution required, as the syrup acts as the main dilution component.
Thin Earl Grey & Orange Syrup:
Combine 2 cups boiling water, .5 oz earl grey tea (bag or loose) and the peels of 1 orange, let steep for 5 minutes, strain and add an equal volume of sugar (should be approximately 12 ounces), stir to dissolve.
Mini S'more (graham cracker, toasted marshmallow, grated chocolate)
Double Old Fashioned
This cocktail is inspired by one of my favorite memories, tea and s'mores around a campfire, which is also where I had my first drink of whiskey on my 21st birthday, so it holds a special place in my heart. This cocktail tries to recreate that experience by tying together flavors that conjure those memories. The blend of Paul John whiskies creates the sense of campfire smoke, maple syrup and truffle oil together bring hints of the smell of wet leaves on the forest floor. Bergamot tinged aromas of earl grey floating above the notes of forest floor and campfire trigger very dear memories with every sip. Finally, s'mores are just fun, and take pretty much everyone to a happy and whimsical state of mind, a state of woods & whimsy.
Recipe by Lance Bowman
Combine all ingredients in a shaker add ice and shake. Strain over crushed ice (from the ice maker is fine, or if you don't have one put ice in a plastic baggie and crush with a mallet, rolling pin, frying pan, or whatever else you have laying around. Mound a little more ice over the top of the cocktail.
**Rice Krispies & Chamomile Syrup:
Combine 1.5 cups hot water, 1/4oz (or 8 bags) chamomile tea and 3/4 cup of rice crispies, let steep for 10 minutes, strain, add an equal volume of sugar, and bottle. Keeps for 4 weeks in the refrigerator
Dash of bitters over mounded crushed ice on top of cocktail, orange peel studded with clove, lime wheel, and toasted marshmallow
Double Old Fashioned/Mai Tai Glass
I, along with most of us right now, could use a bit of a mental escape, and what better way to do that than a cocktail, that, even if just for a moment could transport us away to a bright and sunny beach? Herb and spice notes of cinnamon, clove, ginger and licorice, along with rich chamomile, bright citrus and island spices open a window to a tropical escape. The Rice Krispies syrup and the over the top garnish made with things that are in almost every home pantry, replete with toasted marshmallow add a little whimsical adventure to this momentary escape from these uncertain times. Take a sip and imagine the sound of crashing waves, the sand between your toes, and the warm sun shining upon your face.
Recipe by Anna Buschman
Pour Parfait Amour and simple syrup into a shaker of ice. Lightly shake. Strain into a martini glass or coupe. Top with champagne. Garnish with a sprig of rosemary and lavender.
Enjoy.
Sprig of rosemary & lavender
Martini glass or Coupe
Film Noir was the inspiration with its many layers of texture and simplicity, yet powerful notes of mystery and passion. One scene supports the next with its iconic symbolism and subtle motifs...
...Just as the ingredients play with one another in this this cocktail. The texture of the Champagne and the orange and vanilla notes of Parfait Amour are like strings being plucked from the Rosemary complimenting one another in a song both timeless and soothing. The scent of the herbal bouquet will bring you back to a time in your own history where you were both actor and audience.
Recipe by Anna Buschman
Pour all ingredients into a shaker of ice. Shake vigorously. Strain into a glass with ice and a salted rim. Use rock salt.
Garnish with lime and a sprinkling of smoked paprika.
Rock salt & lime wedge or wheel
Rocks glass
I lived in the Mission in San Francisco 10 years ago. We would go out almost every night for tacos or burritos and margaritas. I would always request that my margarita be spicy thus discovering my new favorite cocktail of all time. Later, I became a bartender and learned of flavor profiles using different peppers and spices. The 16th and Mission is my tribute to the good old days and where we would start out every night as a meeting point. Cheers to San Francisco, Smokey spicy margaritas, and barbacoa tacos that pair so well!
Recipe by Nathaniel Maston
Combine all ingredients in a shaker, shake and strain into a rocks glass. Garnish with with a sage wrapped cherry.
Sage Infused bordeaux cherry juice: stain bordeaux cherries with left over juice, add 5-7 crushed fresh leaves of sage, bring to a boil over heat. Stain and refrigerate. 30 day shelf life.
Sage Wrapped Cherry
Double Old Fashion
This is my favorite seasonal margarita. I wanted to high light the balance of fruit and earth within the tequila. This margarita rift is one of my favorites to put on our summer menu.
Recipe by Nathaniel Maston
In one shaker, combine coconut cream and cold brew together, whip hard to form cream. In another shaker, combine van gough vodka, bean syrup, and lemon juice shake and double strain into a milk shake glass. Top with Root Beer. Garnish with cold brew cream and grated nutmeg pretzel.
grated nutmeg pretzel
Milk Shake Glass
One of my favorite, summer time floats. Over the past summer I feel in love with root beer poached peanuts, this is my drink pairing for that snack.
Recipe by Nathaniel Maston
Combine all ingredients into a shaker, shake and double strain into a chilled nic and nora. Serve.
Mint Sprig
Nic and Nora
I lite, refreshing, spring time sipper. Something for everyone, a fruity yet herbaceous drink. That will have you ready for the weekend once its gone.
Recipe by Tim Miner
Combine all ingredients in a cocktail tin. Add ice and shake to chill and dilute. Double strain into a frozen coupe. Enjoy!
The aromatics brought from the Cachaça and Agricole are the only garnish this drink needs.
Frozen Coupe
A trip to Martinique last year left me looking for more ways to employ Rhum Agricole in my cocktails. I found that I love it as a modifier, particularly to Cachaça as the vegetal notes and aromatics play so we’ll together. The Galliano and Passionfruit do a great job of helping the tropical nite found in the Cachaça to really sing.
Recipe by Jonathan Stanyard
Add all ingredients, except the egg white, to a cocktail shaker with ice and shake well for 12 seconds. Next, strain the cocktail into one end of the shaker, then add the egg white and dry shake for 30 seconds. Double strain into a chilled cocktail coupe, lightly express a lemon peel, place onto glass edge and pierce a rosemary sprig into the peel. Place a few drops of bitters on top of the foam.
*Strawberry-Rhubarb Shrub - take a cup of chopped rhubarb stalks, boil mildly for 30 mins. strain through a fine mesh filter. blend a cup of strawberries with the rhubarb juice for 1 min. strain though a fine mesh filter. add 1/4 cup apple cider vinegar and 1 tablespoon of salt. Mix well and let rest for 1 week for best results. Store in the refrigerator, keeps 6 months - 1 year.
Lemon Peel, Rosemary, Bitters
Cocktail Coupe
I love the intense floral and citrus nose of the San Matias Tahona Blanco Tequila and I wanted to create a bright and fruity cocktail to compliment that. To compliment the tequilas intense sweet cooked agave I utilized a tart and sweet shrub with rhubarb and strawberry. Their is a bit of fresh pepper spice and herbal tones from the Bitter Gringo Tincture. This is all pulled together by lemon and the frothy egg whit in the dry shake. I wanted to keep the San Matias Tahona Blanco Tequila at the forefront and this cocktail does just that. It boasts all of the traditional flavors of sweet highland grown blue weber agaves. This cocktail is pink, fruited, and lightly sour, hence the name, Rosa Agria.
Recipe by Amber Dobos
Stir all ingredients in a rocks glass with ice. Express lemon peel over beverage, then wrap around a jumbo marshmallow and torch, add as garnish.
Torched marshmallow inside of a lemon peel
Rocks
I wanted to highlight the higher abv expression of the prohibition style blended Scotch whisky in this cocktail, and the name is a nod to its easy drinkability (for all my Office fans out there). Much like Michael Scott, nothing about this drink is Italian.
Recipe by Chris Elford
While there aren't any homemade ingredients, if you didn't have pineapple gum syrup you could infuse a 2:1 demerara syrup for 24 hours with fresh pineapple pieces to good effect.
Lemon twist
Gibraltar (rocks) glass
In the summer of 2014 I traveled with a group to Curitiba in the south of Brazil, where we went to a few World Cup matches and visit Novo Fogo's distillery to see how their cachaça is made. We stayed on a beautiful but rustic camp ground, and every morning we would eat fresh tropical fruit and stare wide-eyed at all the life that was going on around us in this tropical paradise. One day, the caretaker of the grounds showed us a tree that they called the Tree of Life. He pointed out that while it looked like an ordinary tree, if you looked closely you could count hundreds--maybe even thousands--of different species of flora and fauna co existing on its trunk, branches, and leaves. I created this tropical & herbaceous Old Fashioned-style cocktail to remind myself of the bounty of life that exists on that tree, and that our idea of the world is really just our portion of the tree, and not the whole thing. I served it Sazerac-style (in a rocks glass without ice) to remind myself that the glass is indeed always half full. Cheers.
Recipe by Amber Dobos
Shake all ingredients and double strain into a coupe, adding rose petal garnish over a straight edge.
Bergamot tea syrup: In a pot bring water, sugar (2:1), and 6 earl grey rose tea bags to a boil (toss in dried rose petals with black tea if this tea not available). Reduce to a simmer and cook until liquid is half its original volume. Remove tea bags.
Dried rose petals
Coupe
This cocktail was created for my girlfriend, who loves earl grey and roses, and hates the sound of Julia Child’s voice.
Recipe by Chris Elford
Add all ingredients to shaker and "whip shake" with a few cubes or a small amount of crushed ice until lightly chilled. "Party pour" into zombie glass, fill with crushed ice.
*Passionfruit Syrup: Easily made by doing equal parts by volume Perfect Puree Passionfruit and white sugar, or you can use BG Reynolds Brand
**Chai Syrup: Steep 4 chai tea bags in 1 pint near-boiling water for 5 minutes, then blend 2:1 white sugar : tea and add a heavy pinch of kosher salt. Allow to cool.
Garnish tropically: A dusting of Five Spice, and a lime wheel
Zombie or Collins
At Navy Strength our menus are always tropical in focus but we draw inspiration from places and cultures from around the world. Our first menu was focused on the flavors of India--my wife Anu's family is from Mumbai, and her parents helped us greatly in getting our bar across the finish line, so it was fitting. This tropical, piquant cocktail is inspired by her parents' love of two beverages: malt whisky for Dad and chai tea for Mom. It is delicious with Cutty Sark but the 100 proof Cutty Sark Prohibition shines just a bit brighter. The nuttiness, spice of the chai,
Recipe by Thor Messer
Add all ingredients to tin and shake. Single strain into a double of glass filled with
fresh ice. Garnish with a pineapple slice
Pineapple cane syrup
One part fresh pineapple juice to two parts Steen’s cane syrup
Rosemary infused Novo Fogo Silver Cachaça
Steep 2 pieces of fresh rosemary (approx. 10g) per 750mL Novo Fogo Silver Cachaça for 24 hours. Strain out rosemary.
Pineapple fronds, dehydrated lime wheel
Double Old Fashioned
The name comes from a nickname for Cachaça translated from tiger breath.
The grassy flavors of Novo Fogo Silver Cachaça work great with pineapple and the funkiness of Steen's cane syrup. Those bright and funky notes are balanced out by the bitter and herbal notes of the rosemary and the Cynar.
Recipe by Phil Collins
Place apple, lemon juice, and shrub into tin. Muddle apple pieces until they have broken apart. Add whiskey and Becherovka. Shake hard 6-8 seconds. Double strain into coupe or cordial glass.
Dehydrated Apple Chip
Coupe or Cordial
When I used to feel a sore throat coming in, I would combine lemon, honey, cayenne, and ginger into a tea (as I’m sure most of us have). This was the kicked up quarantine version that I, Dr. Phil, keep prescribing to my friends as a preventative measure.
(This is all jokes, listen to Fauci!)
Recipe by Isabella Ordonez
Combine all ingredients into mixing glass, and stir for 15 seconds. Spray absinthe into chilled martini glass and double strain the mixture. Express a grapefruit peel over the top, cut into diamond shape to garnish and serve.
Grapefruit peel cut into diamond
Martini glass
I really wanted to showcase the excellence of the Scapegrace Gin in a way that didn't mask the flavors, but added to it. I chose to stir the cocktail in order to not bruise the gin itself and integrate all the flavors smoothly. The slight sweetness of the lychee really draws all the botanicals together and the absinthe and grapefruit oils play together nicely on the palate and in the nose to create a complex profile.
Recipe by Andrew Rudick
Pour 1/4 oz. dry vermouth into a mixing glass with 2 1/2 oz. Scapegrace gin and 1/2 oz. limoncello. Fill with ice and stir until thoroughly chilled. Strain into a martini glass and garnish with a lemon twist and two spritzes of homemade lavender-infused Scapegrace gin.
To make the lavender gin: pour 50 ml. of Scapegrace gin into a small glass container along with three large lavender buds with flowers. Let sit for at least two days, or one long day if you’re impatient. Strain the contents into a small spray bottle, or if you don’t have one, you can clean out an old nasal spray bottle like I did (not recommended but it does the trick!)
Lemon twist and lavender spritz
Martini glass
I tried this pleasant gin with a friend a few months back and thankfully I had some left. After inconspicuously snipping some lavender from our community garden, I thought I’d make use of both!
As a martini drinker, I wanted to create a Springtime cocktail that reminded me of a perfect day. While the gin by itself makes for a wonderful martini, the limoncello adds a lingering sweetness, tempered by the vermouth. The spray of lavender rests on the drink almost like a morning dew, and I urge you to escape with this one and raise your glass to the warmer days ahead. Cheers.
Recipe by Justin Cone
Put 2oz of Butterfly Pea Tea in Sour Glass.
-Build in shaker tin
-Shake all ingredients except Pea Tea
-double strain over Butterfly Pea Tea
Garnish with suspended Flower(s)
Fresh Lilac or Edible Flower
Sour Glass
I lave a large Lilac Tree next to my house and that's really all I smell when I go outside, it's truly beautiful. I built this drink to compliment that amazing floral aroma.
Recipe by Isabella Ordonez
Combine all ingredients into shaker and shake until chilled. Double strain into flute glass and top with fresh whipped cream, banana chip, and shaved chocolate over the top.
Fresh whipped cream, banana chip, and shaved chocolate
Flute
Staying playful and creative during this quarantine has been a huge help for me. This cocktail is very bright and full of flavor just like Van Gogh's painting; "Almond Blossoms." I took a twist off of that name since walnut was an element within my drink and thus came up with Walnut Blossoms. The whipped cream and chocolate take you back to childhood and simplicity before we were all stuck inside.
Recipe by paul Chaus
add all ingredients to a shaker and dry shake.
next add ice and shake again.
double strain into a coup glass.
garnish with an expresses orange and a few drops of Angostura bitters swirled on top.
garnish with an expressed orange peel and dots of Angostura bitters swirled in the foam
coup
I wanted to make a summer inspired cocktail variation of the whiskey sour with my favorite liquor scotch.
Recipe by Christina Chae
Roasted Rice Dem:
30 grams Medium grain rice
200 grams Sugar in the raw
150 games Water
Spread medium grain rice over a flat baking sheet and cook in an oven at 350 degrees until golden brown. Combine roasted rice, sugar in the raw and water in a small pot and simmer for 10 minutes occasionally stirring. Let cool
Cherry
Low Ball
During this time of financial difficulties you have to get creative with your spending. Rice is my #1 go to because it's inexpensive, it'll last forever and you can do amazing things with it.
Roasting the rice gives it a beautifully warm and nutty taste that goes perfect with a boozy drink like the Social Hour. And since it's nut free you can still enjoy the flavor without worrying about allergies.
Recipe by Hannah Scollo
Add all ingredients to shaker
"Dry shake" (without ice) for 10 seconds
Add ice and shake again for 10 seconds
Strain into glass
Express orange peel over top
*Spent Coffee Honey Syrup
100 grams spent coffee grinds
100 grams cold water
Honey
Combine coffee grounds and water. Refrigerate and let steep for 24 hours. Strain and measure. Add equal parts honey. Blend until completely incorporated. No blender? Heat on low stirring constantly until combined, remove from heat and cool in refrigerator.
Bitters design- I went with a chameleon tail, and coffee beans
Coupe
Practicing little to no waste at home is especially critical right now. I've been paying close attention to what I use every day and how to make it stretch further. I make coffee in my french press every day. And every day (as guilty as I feel to admit) I was throwing those grounds right in the trash. So I wanted to figure out a way to use the spent grounds, which still carry so much coffee flavor. I made this honey syrup with them that came out really delicious and I've been using it in all sorts of things. This practice of sustainability is what Novo Fogo Distillery exemplifies every day. Their zero waste operation is inspiration for this cocktail. I also believe in the ideology that "what grows together, goes together." The beautiful, funky, nutty, vanilla notes of Novo Fogo Chameleon goes perfectly with Brazil's world famous coffee, chocolate and oranges. Save the planet, drink a Karma Chameleon.
Recipe by Darian Everding
Combine ingredients in tin, shake for 10 seconds, strain into chilled cocktail glass.
Honey-damiana syrup:
Steep 3 teaspoons dried Damiana in 4oz of 200*F water for 3 minutes. Remove Damiana and add 4oz honey. Stir until well combined.
None
Cocktail/Coupe
I wanted to create a whimsical cocktail that reminded me of Alice from Alice in Wonderland. The tart kombucha plus the sweet and unusual damiana (easily ordered online and from most local tea shops and apothecaries) create an otherworldly drink that is sure to take you down the rabbit hole. I wanted to use Becherovka in a way that would leave all of the beautiful spiced notes very prominent on the palate but mingle well with the other flavors.
I began with the Becherovka as my base and added the kombucha. I knew that I would need a sweetener to balance the agressive tartness of the kombucha, but I wanted a dimensional syrup. I keep gallons of local honey on hand because I find that the texture of honey syrup to lend itself better to richer cocktails. Damiana is a common ingredient in our home and community and I felt like the etherealness of it would be perfectly suited to Alice.
Recipe by Darian Everding
Combine Apry and Marmalade in shaker tin. Dry shake for 15 seconds first, then shake for 10 seconds with ice. Add la croix and gently stir for 2-3 revolutions to incorporate. Strain into stemmed cocktail glass.
None.
Cocktail/Coupe
I began building this cocktail with the glass I used - a stunning cocktail glass with leaves trailing up the stem. It reminded me of Lord of the Rings and the elves. I turned to Marie Brizard Apry as my base as it evokes the same sentiments for me: mythical royalty, distant and airy. Marmalade sprung to mind as a complementary flavor and something that many folks would have in their homes. I wanted some bubbles, but I didn't want for the flavor to just become dilute with soda. The Limoncello La Croix is almost unbelievable and tastes a bit like lemon bars. I felt like this splash of citrus without any additional sweetness would bring perfect balance to the cocktail and it did!
Recipe by Rachel Harris
(Needed: shaker tins, hawthorne strainer, fine strainer, coupe glass, pick or garnish skewer)
Add all but Orange Cream Bitters to shaker, hard, dry shake for 30 seconds. Add ice, hard shake for 40-50 seconds. Double strain into a coupe glass, dropper Orange Cream Bitters on to top of cocktail and use pick to make hearts.
Bitters drops made into hearts
Coupe glass
I was baking an apple pie to stave off the boredom of quarantine and I used an egg to baste the top of the pie. I ended up using very little of the egg, and after I had put the pie in the oven I thought "well this is a waste of an egg, and honestly I would love a cocktail right about now". So I grabbed a bottle of JP Wiser's 18 and poked around to see what else I had that would work. I went with the Amere Nouvelle because I had this idea of a brunchy kind of drink and I wanted something with citrus notes, like a breakfast of eggs and glass of OJ.
Recipe by Les Baker
Cut lime into wedges and put into mixing glass. Add simple syrup and muddle, and muddle.
add Novo Fogo and Becherovka and ice. Shake, shake, shake. Dirty dump into a rocks glass.
Enjoy
Whole lime that has been muddled
Double rocks glass
Link to video. It wouldn't let me upload https://www.dropbox.com/s/yj8cwxl1zmxul2v/caipirinha%20evolved.mp4?dl=0
This drink was inspired but a party last summer. It was a Jurassic Park park themed tiki pop up. A caipirinha is a must for a summer event like this, but the added spices of the Becherovka makes it prehistorically awesome. The clove and cinnamon pair beautiful with cachaça. It kinda feels like sipping a tart earthy limeade while riding a velociraptor through a field of clove and cinnamon.
Recipe by Christopher Keil
Combine all ingredients in a shaking vessel (shaking tins or in a pinch, mason jar w/a lid) with ice. Shake vigorously, then pour into bucket/rocks glass. Finish with grated nutmeg.
Grated nutmeg
Bucket/rocks glass
I wanted to highlight the cinnamon and lush tropical notes of the cachaca.
Recipe by Darian Everding
Combine ingredients in tin, shake, strain over crushed ice in rocks glass.
Sour (1 cup yield):
1oz lime juice
2oz lemon juice
1oz grapefruit juice
4oz simple syrup
Juice fresh fruit, double strain juices, and combine with syrup. Shake well. Lasts for up to 1 week.
Jalapeno-Pomegranate Syrup (~1 cup yield):
6oz pomegranate juice
4oz honey
2 large jalapenos, sliced
Combine honey and pomegranate juice with sliced jalapenos in a small saucepan. Simmer for 5 minutes, remove from heat. Let sit for 30 minutes, then strain off jalapenos.
None
Rocks
I love the way we make whiskey sours at our bar, but I was daydreaming of something a little more summery. I've recently fallen in love with the combination of pomegranate and jalapeno, and opted to make a spicy honey syrup with the two. I wanted this spicy syrup to act as a modifier for a reasonable whiskey sour - and the Triple Barrel Rye was the perfect base for that. This cocktail is sure to guide us through spring into summer and be refreshing even on the hottest of summer days!
Recipe by Amber Dobos
Shake all ingredients and double strain into a chilled nick and nora.
*heat 1 stick butter with a pinch of salt stirring constantly until turns brown. Before burning, stir in 2 cups sugar, 1 tsp pink peppercorns, 1 tsp turmeric, peels of 1 orange, and 1.5 cup water. After this mix comes to a boil remove from heat and refrigerate (~4 hours) until solids rise. Strain and use.
**steep one pinch each (1/2 tsp) ground saffron and rose petals in 1/4 cup boiling water for 6 minutes, strain.
Three piles of saffron and cardamom
Nick and Nora
In this light siping cocktail I wanted to highlight the gentle spice notes that come through in this expression of Paul John.
Recipe by Amber Dobos
Shake all ingredients and double strain into a rocks glass.
*make 1:1 simple syrup with equal amount sour grapes, macerating in pot. Add 1 tablespoon butterfly pea flowers. Strain.
Ground cardamon and dried lime peel.
Rocks
Ive been listening to a lot of her lately
Recipe by Lance Bowman
Combine all ingredients in a mixing glass, add ice and stir, strain into a coupe glass.
Express orange peel over cocktail, skewer along with a cocktail cherry.
*Chai Vermouth:
In a container combine 1 bottle vermouth and .25 oz chai (loose or bagged tea is fine) cover and store in refrigerator for 8 hours. Strain back into bottle and store in refrigerator.
Orange Peel and Cocktail Cherry
Coupe Glass
This cocktail is inspired by its very name, "The Art of Lounging." Not just any kind of lounging around, the kind of lounging that takes lounging to an art form. The kind of lounging that might make you want to put on a smoking jacket. The kind of lounging that may require the perfect piece of vinyl on the turntable (or playlist on spotify) to provide the soundtrack. The kind of lounging that requires a perfect book, or the perfect kind of light. Not just lounging around but lounging around with the intent of absolute relaxation. The kind of lounging that requires the perfect cocktail to go with it. A decadent cocktail, with a strong whiskey base from JP Wisers triple cask rye, vanilla, coffee, and caramel notes folding perfectly into the chai sweet vermouth, PX sherry adding a seductive richness, and the bitters adding brightness that blends everything together. An embodiment of the art of lounging.
Recipe by Luke Nevin-Gattle
Chill a coupe. Stir all ingredients (except side-serve) in a mixing glass over ice. Strain into chilled coupe and serve with side-serve. Enjoy!
Side-Serve of Chocolate Covered Perigord Walnuts
Coupe
French culture has some of the best cuisine around in my opinion and a number of the greatest cocktails of all time stem from New Orleans. With a nod to those cultures, Orange You Glad... uses only classic French & New Orleans elements to transport its guest into that world.
Recipe by Clint Spotleson
Combine CUTTY SARK, MB Creme de Cacao, MB Creme de Banana, and Cold Brew in a Collins over Ice and give a quick stir to mix. Float Coconut whipped cream over the top.
Shaved Chocolate
Collins
I’ve wanted a breakfast drink that brought together tropical flavors with the bitterness of coffee and the subtle notes off Cutty Sark, so.. viola!
Recipe by Alex Valencia
Cut the dry figs on half; add the honey and muddle the figs,
then add the rest of the ingredients.
Add Ice and shake for 7-8 seconds.
Double strain.
Dry fig with a bamboo stick or toothpick and lemon oils on top.
Rock Glass.
I love whisky and cocktails.
I used to run the Flatiron Room when it open on 2012 and I did many recipes with whiskey.I adapt this recipe for this competition and the flavor is beautiful.
Simple and easy to replicate.
Delicious and beautiful.
Recipe by Sabrina kelley
For simple prep as usual for demura (brown sugar), adding fresh ginger into boiling water to prep. & strain into separate glass for prep
For the Ice Tea water use 3 orange spice tea bags.
Strain into separate glass for prep.
Slice pear into thick cut steak in middle to core is visible. Then in half again. To be placed in glass of ice
(I can get u a better photo)
Orange twist & fresh pear
collins
Durring this quarentine I have missed my mother. She lives in Seattle and during cold nights and rain we loved to create tummy warming drinks. Savory, sweet and boozy for girls night!
I live in California now. So a pear felt a little Cali and a little emerald city.
Recipe by Caleb West
Add all ingredients to a shaker tin.
Dry shake for 8-10 seconds.
Add a single large cube of ice.
Shake for 8-10 seconds.
Double strain into glass.
Wait 15-20 seconds for foam to settle, then garnish.
Toasted coconut flakes and grated nutmeg
Coupe or similar
This cocktail was inspired by the notes that sing out when tasting Paul John Brilliance. Cocoa powder, barrel-spice, coconut, caramel. Decadence without too much sweetness always nudges me toward after-dinner drinks, so the lovely texture of a flip-style cocktail serves as a foundation.
The white cocoa and cream of coconut both add sweetness and texture while underlining the expressions of the whisky. Averna is selected to add a nuanced bitterness for balance, complementing the spice and caramel notes in the whisky. Finally, toasted coconut and nutmeg round out the beverage with an inviting aroma that prepares your palate for a sip.
Recipe by Sam Treadway
Stir with ice, and strain into a chilled cocktail glass
Rosemary sprig
Cocktail glass
Inspired by Shakespeare’s comedy about marriage and love set in Sicily, this cocktail is a marriage of flavors. The bright brilliance of the single malt shines through balanced with Sicilian amaro and savory Spanish sherry, (Don Pedro is from Spain after all). The Benedictine add just enough richness to soften and round out the drink. (Benedict being a key role in the play!)
The rosemary adds a unique aroma that plays well with sherry and amaro, it also reminds me of Shakespeare’s mighty quill!
Over all this is a mellow and light hearted drinking experience similar to a rob roy; perfect for slow sipping while reading a good play.
Recipe by Kiyoko Kinoshita
Combine vodka, sake, and milk tea in shaker. Shake till properly chilled and diluted. Strain into martini glass. Boba (tapioca pearls) go at bottom of glass.
Edible orchid
Martini glass
I love bubble tea so I wanted to incorporate that love into a cocktail. It's fun, unique, and super delicious. I pictured my favorite boba tea drink and made it boozy.
Recipe by Heather Chapman
To make Tea:
Take two packets of Green Tea and 2TB of Linden Tea leaves together and steal in boiling water for 10 minutes
To make Mint Simple Syrup:
Bring 1C water and 1C sugar to a boil. Add approx 15 mint leaves and steam.
After both of cooled - Building:
Add the first 4 ingredients together in cocktail shaker over ice. Shake approx 20 seconds. Strain over ice in a Collins glass. Top with tea as to make it look separated and tea will cascade down into the drink as you sip it.
Lemon peel rose and a sprig of Baby's Breath
Collins Glass
Since we have been spending more time at home, we have been utilizing our front porch more in the evenings. Who doesn't like a good Icepick or just old fashioned Iced Tea?
Linden leaves are actually used as a homeopathic remedy for sore throat, dry throat, fever and/or coughing. In the wake of COVID-19 taking steps to ensure health, even in small doses, is encouraged, so I figured why not mix medicinal with leisurely remedies.
Recipe by Brandon Sontag
Make wine syrup with equal parts any red wine and sugar, add a large piece of orange peel, bring to a boil, reduce by half, cool. Easy! All ingredients go into a shaker, add ice, hard shake 20 seconds or so (wake it up!) Dump entire contents into the glass.
Cut a lime wheel and rub it on one side of the glass. Crust the limey side of the glass with Tajin, dump the drink in, float lime wheel on top.
Short stemmed cocktail glass or double old fashioned type. Anything short and wide. Old jam jars work well!
I knew I wanted a margarita variation with the Novo Fogo, so just played around with it for an afternoon while listening to music. It's so floral with the Elderflower liqueur playing off the floral and vegetal complexity of the Novo Fogo! The wine syrup is there for color and to lace the flavors together. The Tajin adds balance to the floral and fruit with a little zesty punch. The lime wheel greets your nose with lively freshness whilst you slurp! We got to giggling over Tiny Tim's rendition of "Tiptoe Through The Tulips"
Recipe by Zev Glesta
-Chamomile Syrup-
*8 grams of chamomile(or 4-5 packets if you do not have loose leaf) I use Rare Tea Company based out of the UK, and In Pursuit of Tea.
*8 oz of simple syrup (1:1)
-Method-
1. Bring simple syrup to a boil
2. Add chamomile
3. Remove from heat and let steep for 15 minutes( we are going for an almost over extracted chamomile flavor).
4. Strain liquid with a fine strainer and cheese cloth.
5. Let cool and refrigerate.
The chamomile syrup should last 5-6 days refrigerated.
—To make the cocktail—
2 dash angostura bitters
3/4 oz egg white
3/4 oz chamomile syrup
3/4 oz fresh lemon juice
2 oz Cutty Sark
1-Combine ingredients in your preferred method of shaking tool.
2- Dry shake
3- Wet Shake
4- Double strain over large ice cube in a rocks glass.
5- Garnish with a couple chamomile buds
Dried chamomile buds
Etched Rocks Glass
When creating this cocktail my focus was a night cap. Whether it be whisk(e)y or a nice calming cup of tea: I decided to combine both creating the NighTea Night. Enjoy the best of both worlds with the delicate cereal grain and citrus notes of Cutty Sark complimenting the gentle warming floral notes of chamomile. This sleepy sour slaps!
This is a variation on your standard whisk(e)y sour, with the substitution of chamomile syrup rather then simple syrup. A fun and easy cocktail to make at home.
Recipe by Brandon Sontag
Add all ingredients along with ice to a stirring tin, glass, or jar. Still and taste until proper dilution is achieved, just enough to take the boozy heat off - around 30 stirs with typical ice - more stirs with bigger cubes. Strain into the glass.
Pink salt the outer rim of the glass about 1/3. Rub a slice of orange or lemon on the glass to make the salt stick, avoid lime however.
coupe or wine glass
There are a lot of variations on "Swan" in cocktail culture, and this drink resembles some of them. A Swan is such an elegant and attractive creature, which WILL put a heck of a whoopin' on anyone who underestimates it. Fool around with one and find out! Likewise, this 100%-booze drink is to be enjoyed for its surprising delicacy and elegance on the palate, but you'd better watch out after two. It might look gentle as a glass of Rose, but it is definitely Martini-strength. The pink salt offers welcome contrast to the drink's subtle spice and soft, fruity, floral character.
Recipe by Brandon Sontag
Add vodka, blueberry syrup, pinch o' salt, and lemon to a shaker with ice, give it a good hard shake and strain into the glass. Add cream soda, and top up with ice. *please note, you do want to use a great quality blueberry syrup with this. It's easy to find at the grocery store, spluge on the nice one.*
Using a 6.5 inch bamboo skewer, the kind you'd use to make shrimp skewers or whatever, skewer 3 silver dollar size pancakes and a couple of Lil Smokie sausages on top. It's brunch and you're making pancakes anyway, so make a stack of lil bitty ones!
Collins
I wanted a delicious, decadent, over-the-top "loaded" brunch cocktail that wasn't a Bloody Mary - so you could pair it with pastries and fruit in sunny weather. It's just supposed to be really yummy and fun.
Recipe by Fabio Steven Gonzalez
Jigger all ingredients into a shaker and shake until aquafaba or egg whites emulsify or close to 20 seconds. Add ice and shake until the desired dilution has been reached (close to15 seconds.) Double strain liquid into a coupe glass and garnish with grated nutmeg.
To make baking spices syrup: Put 1 cup of water in a saucepan. Add two (6-inch) pieces of cinnamon stick, 8 whole allspice berries, and 4 cloves to the water, bring to a boil over high heat. Add 1 cup of sugar and stir with a whisk until dissolved, about one minute or until the liquid becomes clear. Immediately remove from the heat. Cover and let sit at room temperature overnight. Strain through cheesecloth into a sealable container and keep refrigerated.
Grated Nutmeg
Coupe Glass
The inspiration for this cocktail came from my last visit to Prague. While in this magnificent city, my wife and I frequented a bar where we would take shots of Becherovka, sip Bourbon, and enjoy the most memorable Trdelník with spiced creme anglaise. I wanted to incorporate those three items (Becherovka, Bourbon, and baking spices) into my drink which highlight the intense aromas of cinnamon and ginger, and the flavors of dark honey, cloves, licorice and citrus peels found in Becherovka.
Recipe by Alex Valencia
Put the black berries in the shaker, add the simple syrup and muddle, add the rest of the ingredients.Add ice and shake vigorously for about 7 seconds.
Double strain and serve.
Gift Bow or 3 raspberries on a stick.
Coupe or cocktail glass.
I am a fan of Vincent Van Gogh and I just imagine him at my bar asking me for a bartender choice cocktail; I’m absolutely sure that He will love it.
The color of this cocktail is natural and beautiful.
Recipe by Jason Curtsinger
Add all ingredients to a shaker with ice. Shake and strain into a coupe glass.
3 espresso beans and a lemon peel
Coupe glass
My goal was to make the best version of a espresso martini possible.
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 mint bouquet and smoked sal de gusano dusted pineapple triangle.
To make toasted coconut syrup: Start by measuring 8 ounces of unsweetened shredded coconut. Spread it on a baking sheet and bake it for about 6 to 7 minutes at 400° F. Make sure to mix it once during that time to make sure all of the coconut is toasting evenly. In a saucepan add 1 cup of water and the toasted coconut, and bring to a boil over high heat. Add 1 cup of sugar and stir with a whisk until dissolved, about one minute or until the liquid becomes clear. Immediately remove from the heat. Cover and let sit at room temperature overnight. Strain through cheesecloth into a sealable container and keep refrigerated.
Mint bouquet and smoked sal de gusano dusted pineapple triangle
Double rocks glass
One of the biggest drawbacks from being quarantined is not being able to travel risk-free. I wanted to create a cocktail that would transport us to a paradise in the tropics with every sip. With that in mind, my desire was to highlight the tropical notes found in Novo Fogo Silver Cachaça and complement it with the floral aromas of Pisco, the fruitiness of the pineapple juice, and the toasty profile of the coconut syrup to create a harmonious island style libation. The name of this drink is paper tiger but nothing about it is ineffectual, on the contrary, this drink is quite addictive.
Recipe by Strahinja Acimovic
* In the mixing glass add 4 peach slices and 1 vanilla stick open and muddle
* Add other ingredients
* Pour the 3 oz of Saint James Rim
* Add the 3/4 lime juice
* Add ice cubes
* Shake strong and double strain in Collins glass
* Top it of w ginger beer
* Tear and rub mint sprigs then add
* Stir lightly and enjoy!
* Tear and rub mint sprigs then add
Collins glass or mag
Peach Royal Smash is a twist on the Jamaican Mule.
We can’t talk about the Jamaican Mule without mentioning the creation of the Moscow Mule by Los Angeles pub owner Jack Morgan in the 1940s.
As the popularity of the drink spread, others began to explore the possibilities of swapping out vodka with other spirits like rum, tequila, bourbon, mezcal, etc.
I have always enjoyed a good, refreshing Mule and enjoyed playing with different combinations of flavors and spirits, especially for seasonal cocktails.
I had some lovely California white peaches and got the idea to create this refreshing version of the Jamaican Mule using Saint James Rum that we will call Peach Royal Smash.
This combination of spicy, fresh herbs, floral and fruit flavor notes is perfect for warm Spring days spent in the garden or on a balcony drinking in the sunshine. It’s a light, sweet, citrusy, bubbly beverage that will make you crave for more.
Recipe by Jessica True
For Irish Breakfast Tea Demerara:
Steep 3 teabags in half a cup of boiling water for 5 minutes. Strain teabags and over heat, add half a cup of turbinado sugar and stir. Continuing stirring until mixture has cooked down into a syrup.
Combine Cutty Sark, Irish Breakfast Tea Demerara, mango juice and lemon juice in a tin and shake. Strain into glass and top with prosecco.
Garnish and enjoy (alone).
Lemon chip and happy memories
Champagne flute
I've always loved the juxtaposition of fruity scotch cocktails. I've also always loved sipping on tea in the sun with a good book, in silence and serenity.
This cocktail was inspired by the smells of my tea cupboard and the tears of my best friend recovering from her recent breakup. Even in the confines of this quarantine, I say Let That ManGO!
Recipe by Jarod Bitterman
To make a rich(2:1) demerara syrup:
Bring 1 cup of water to a boil
Stir in 2 cups demerara sugar and reduce heat
Stir frequently and let simmer until fully dissolved
Let cool
Cocktail Prep:
Combine all ingredients in a shaker tin
Shake for 20 seconds or until throughly chilled
Double strain through a fine mesh strainer into a chilled coupe
Serve and enjoy !
N/A
Coupe
Spring in the Pacfic Northwest can bring dreary mornings, sunny afternoons, or chilly evenings. Mix and match the adjectives as seen fit.
This daiquiri-inspired cocktail came about to capture the essence of the best part of each: Sipping coffee by the window in the morning during a light rain, welcoming summer vibes with bright citrus, the grassy funk of cachaça, and a little over-proof to combat any post-winter chill.
Recipe by Ewen Craig
Puré pineape fruit, use fresh pineapple or good quality from a food supplier.
Coconut sugar Syrup: 65% sugar - 35%water,
Coconut Shavings are added once syrup is cooking, 1 part coconut shavings to to 10 parts syrup.
Let syrup sit overnight to infuse.
Dehydrated lime wheel and two pineapple leaves on the top.
A frozen Pineapple Shell / Tom Collins Glass (highball)
We are a Brazilian themed bar so I wanted to a have a classy signature cocktail with some tropical flavours and a bit of flare to it.
The Pina Colada was my drink inspiration and I modified the measurements to make the Nofo Fogo Silver cachaça work with the pineapple and coconut.
Recipe by Michael Schreier
Combine Paul John Whiskey, pineapple liqueur, lemon, and orgeat in a shaker. Double strain into tiki glass. Float about 2oz Yellow Tropical Redbull. Mist Angostura bitters over the top. Garnish with dehydrated lemon and fresh mint.
Angostura mist, dehydrated lemon, and fresh mint
Tiki Glass
This cocktail is important to me during this quarantine because I need something to bring me to another reality with a beach and palm trees. This cocktail is my escape from my living room. That’s is why it’s called Somewhere On A Beach! The flavor profile of this cocktail is explosive and delightful. If this cocktail makes you smile then it has served its purpose in this dreadful time!
Recipe by Jay Kuehner
Combine all ingredients except soda with ice and shake with vigor (to emulsify egg white). Strain into cup and pour in soda to fill. Leave a little extra room for garnish.
-Ginger and yerba mate honey: simmer 2 parts raw honey to one part water, one part yerba mate and 1 part chopped or grated ginger. Let stand, cool, and strain.
Re-purpose the egg shell. Rinse. Set atop cocktail, fill with a little sip of Cachaça.
Clear plastic cup (these are take-times)
Bacarau is a Brazilian film about a namesake town whose community must come together, using whatever means at hand, to resist an insidious iteration of evil that is threatening their well being. Pretty apt allegory for our times, and also the impetus for drinking and eating what you have on hand. Don’t sweat the technique. Gonna need that little sip of Cachaça for your solo toast to kinship everywhere!
Recipe by Michael Schreier
Combine all ingredients into shaker and double strain into Stegosaurus cup. Garnish with mango candy slice and dehydrated habanero.
Mango Candy, Dehydrated Habanero
Stegosaurus Cup
This cocktail is important to me because when I walk to dog everyday I always pass this dinosaur museum. Never thought much of it when it was open for business but now that we are not allowed in social places it makes me sad that I’ve never been to the museum and the first thing I would like to do when life goes back to normal is check out this museum. My inspiration was the stegosaurus glass that I got at a goodwill a few years back. The mango, Falernum, and lime compliment The Imperial Blanc Rhum perfectly and the habanero is just the right amount of spice to make you forget about your problems!
Recipe by Michael Schreier
Combine all ingredients in shaker and double strain over big rock in rocks glass. Garnish with a Luxardo Cherry inside of a peach ring and and mini umbrella.
Luxardo Cherry, Peach Ring, and Mini Umbrella
Rocks glass
This cocktail is important to me because I’m staring to loose my mind in quarantine. I need real live people back in my life. I’ve cleaned every inch of my bar 34 times now. I find myself putting up the chairs in my house like I’m closing the bar. The flavor of this cocktail is just what you need to enhance your taste buds to forget about what’s going on outside nowadays!
Recipe by Shauna Cole
Muddle 10-12 fresh blueberries (enough to cover bottom of glass) with four dashes of Angostura orange bitters in mixing glass. Add 2 oz Van Gogh Double Espresso vodka and ice. Stir then strain into old-fashioned glass. Add an ice rock and garnish with 3-5 fresh blueberries depending on size.
3-5 fresh blueberries
Old-fashioned glass
I have been craving a blueberry/coffee combo, so when I saw this competition and realized that I already had Van Gogh Double Espresso vodka at home (and had happened to have already purchased some blueberries!) I gave this recipe a shot and fell in love. It is the perfect combination of fruit and coffee that I had been wanting.
Recipe by Corrie Kennedy
Take a tazo passion tea bag, and let it steep in 3 oz of hot water, for about 5 minutes, take it out, and add ice to chill the tea (I used a coffee mug to steep my tea & chill)
Add Van Gogh Pineapple vodka to a shaker, and Squeeze in half a fresh lemon (you can also add a splash of simple syrup if you like your drinks a little bit sweeter)
Take your chilled tea and put it in a separate shaker (for layering effect)
Using a rocks glass, take your slice of cucumber and wrap it inside the glass, and slowly fill with ice (I chose crushed) making sure your cucumber doesn’t separate from the glass.
First, put a strainer on your shaker with the pineapple vodka, and pour over ice
Next, take your shaker that has the tea in it, for this part you’ll need a bar spoon, if not available any house hold spoon will do. Using your strainer, and your spoon back side up, against the glass slowly pour the tea over the spoon for layering effect.
Cucumber
Rocks Glass
I love herbal teas, but sometimes I prefer them cold (and mixed with flavored vodka of course!) Sometimes just drinking herbal tea and vodka gets a little boring for me, so I decided to add lemon and cucumber for some flair!
Recipe by Brandon Sontag
Ingredients into a shaker with ice and a good shake, express and orange swath into the glass, then double strain the contents of the shaker into the glass. Top up with Prosecco, balance the orange swath on the glass.
Orange swath
Coupe
I was trying to make something that tastes good and have a good time. The bready spiciness of the Rye plays well with the barrel aged maple (easily found at the grocery store) along with the fruitiness and spiciness of the Jerry Thomas bitters. The richness is lightened up with the soft bubbles of Prosecco. The orange peel brings the elements of the cocktail and the wine together. It tastes like Saturday night good times! "Wig Hat" is a nod to Tommy Tucker's 1963 recording of "High Heel Sneakers" (on Chicago's might Chess Records!)- which is a uptempo 12 bar blues that's all about going out and having a good time, which we all want to do right about now.
Recipe by Michael Schreier
Combine ingredients in shaker and double strain into coupe glass. Take 2 fresh raspberries and micro plane espresso bean over top. Then garnish with espresso dusted raspberries.
Espresso Dusted Raspberries
Coupe Glass
This cocktail is important to me because I personally drink my coffee at night. When you’re a bartender you learn real quick how valuable an espresso shot can be at 10pm when last call is 2am. This cocktail is for the people like me that love their coffee. This is a tribute to the espresso shot. The vanilla and sherry combine together very spectacular to compliment the star of the show Van Gogh Double Espresso Vodka!
Recipe by Trey Ledbetter
Method
Combine all ingredients in a shaker and dry shake. Then shake once over ice. Strain and serve on crushed ice or dirty ice.
Lemongrass Blackberry shrub recipe
Ingredients
1 cup of fresh back berries
1 cup of sugar
3/4 cup rice wine vinegar
1/4 cup of lemon grass chopped*
*if you cannot find lemon grass you can use lemon zest as a substitute only the zest of one lemon or a tablespoon of lemon flavoring.
Method
Mash blackberries and chopped lemon grass together to realise juice and oils. Add sugar to mixture and stir so that berries and lemongrass are combined and covered. Place in refrigerator for no less that 8 hours/24 hours is recommended. After the this mixture has rested in refrigerator fine strain into a a bottle of your choice allowing room. For vinegar in the same bottle. Add vinegar and shake bottle so that any sugar left is dissolved. Label and refrigerate for later use.
Pineapple tidbits, blackberry, brulee banana
Rocks glass
My inspiration was to create a drink for my wife so that this quarintine felt less mandatory and more of a staycation. She loves tropical rum inspired drinks and with that I looked at the liquor cabinet, fridge, garden, and pantry and only worked from there because we are trying to save money. The choice of the aqua faba was multi purpose I have never used the ingredient and always challenge my self to learn something new, I also did not want to waste and egg while creating this recipe. The lemon grass came from my garden which I'm blessed to have. The vinegar, aquafaba, and pineapple came from the pantry and the produce from the fridge. I wanted to create a drink with as many readily available ingredients at home and one that could be modified for the home drink enthusiast.
Recipe by Caleb West
Add mint to shaker tin.
Use a muddler to gently press the leaves.
Add the remaining ingredients and 1 oz of crushed ice.
Whip shake until ice is dissolved.
Fine strain into glass.
Top with crushed ice.
Garnish with a bunch of mint to looks like birds.
Serve with a straw.
Ginger syrup:
Peel and juice fresh ginger root.
Strain juice then weigh it.
For every 1 part ginger juice, add 1 part filtered water and 2 parts sugar.
Stir to combine.
a bunch of mint sprigs
rocks
There is some hidden meaning in the name. A murmuration is a large flock of starlings that flies through intricate patterns in tight formation. This phenomenon only occurs if each bird pays close attention to to the others immediately around them. Essentially, the whole is greatly affected by each of its individual parts.
This cocktail draws inspiration from flavor affinities on multiple level. On the surface, lychee, ginger, lemon, and mint create a floral, fresh, and bright profile. Though it's their interactions with the nuances of Scapegrace Gin's botanicals that enable layers of complexity to emerge.
Foremost, the lychee is floral and fruity. Cardamom accentuates the floral characteristics while creating a subtle woody note in conjunction with coriander and orris root. Continuing on, the ginger used is fresh and energizing. Juxtaposition with cinnamon, cassia, nutmeg, and clove develops a spectrum of earthy, spicy, cleansing flavors. On the next layer, lemon is accented in the citrus profile to bring the bright flavors of juniper and angelica up alongside their piney flavors. Lastly, the freshness of the mint is given an herbaceous accent by the licorice root.
A combination of ingredients with the finesse of starlings in flight.
Recipe by Marcelo B. Cepeda
Stir all ingredients except Guinness in a mixing glass with ice. Pour chilled cocktail into a rocks glass with no ice and add the Guinness. Carefully place Milk Ice Cube into the cocktail and enjoy!
Milk Ice Cube
Rocks Glass
This drink was inspired by the soothing smell of coffee which my roommates make every morning. Being in quarantine has been difficult for all of us but it has taught me to enjoy the little things.
I started with coffee liqueur and added an unusual ingredient: black currant. The complementary aromas make these items a good flavor pairing according to foodpairing.com.
Next, I used a dry stout to balance the sweetness of Blackcurrant Liqueur (Creme de Cassis) and Coffee Liqueur. This stout has a dry-roasted character similar to coffee so it blends nicely. Rye whisky adds a bit of spice and raises the proof of the cocktail. Its barrel-aged flavor provides notes of vanilla and dried fruit which blend nicely with the other flavors. Lastly, angostura bitters add complexity with notes of cinnamon, orange, and clove.
Recipe by Michael Cadden
Add all ingredients in to a mixing tin with 5 fresh ice cubes and shake vigorously. Strain off ice and back in to mixing tins and dry shake vigorously with a shaker ball or the spring off a Hawthorn Strainer for about 30 seconds. Strain through a fine mesh strainer in to a cocktail coupe.
Add 6 drops of pepper oil/bitters and a fresh hop leaf
Cocktail Coupe
Samba & Cash is a Brazilian reference to the 1989 Kurt Russell/Sylvester Stallone hit Tango & Cash. We are all spending a bit more time indoors these days, and I would like to throw homage to one of my favorite all time movies. A couple cocktails makes this movie all the better, and you can't go wrong with Jack Palance as a villain! At first Stallone is a bit hard to understand, but by the third cocktail, you're fluent in Stallonese! Enjoy!
Recipe by Kay Mohamed
Add lime quarters, dragon fruit with cane sugar in shaker. Muddle fruit . Add novo fogo, hibiscus syrup and ice. Shake well. Strain over ice in rocks glass. Garnished with Dragon fruit slices.
Dragonfruit fan
Rocks glass
I am obsessed with caipirinha and the vegetal flavor and texture of the sugar cane spirit novo fogo. My friend requested me make her something different. So naturally I wanted to make one with an ingredient that wouldnt overshadow its flavor. I saw a white pitaya and added another island flavor of hibiscus that is also mild but great. Something simple and delicious during these times.
Recipe by Ryan Christiansen
First place edible glitter in shaker then add all your ingredients
Edible stars
Champagne flute
Vincent van Gogh‘s The starry night was the inspiration for the cocktail. I love the Abstract colors that were in the painting which helped me come up with the idea. I feel like the swirls in the cocktail look like the swirls in the painting.
Recipe by Megan Luedtke
Add all ingredients to shaker, add ice, shake vigorously, and strain into glass with large format ice. Garnish with pineapple fronds, a dehydrated lime wheel, and a drink umbrella.
*Cinnamon-spiced banana syrup:
Heat 3/4c water on stove until almost to a boil, add 3/4c white sugar and stir until dissolved. Remove from heat. Add two mashed ripe bananas and 1/4tsp ground cinnamon. Let steep for 30 minutes. Strain off bananas and let cool completely.
Three pineapple fronds, dehydrated lime wheel, drink umbrella
Lowball
With just about everyone in the world looking for an escape right now, the Paraíso- or Paradise cocktail, is the perfect libation to enjoy while dreaming of brighter times. Inspired by sunny days, sandy beaches, and my love of all things tiki, the Paraíso aims to be a Brazilian beach vacation in a glass. The Novo Fogo Silver Cachaça, with its aroma of bananas and tropical fruits, offers the ultimate canvas for the rest of our ingredients to play off of. The cinnamon-spiced banana syrup is a breeze to make at home, and combined with fresh lime, pineapple, and a touch of orange liqueur, we have the most vibrant, juicy, yet complex concoction you can imagine, and one that truly lets the Novo Fogo Silver Cachaça shine.
Recipe by Julio Xoxocotla
Add vodka, peach liqueur, pineapple & lemon juice. To a shaker. Shake vigorously for about 25 seconds. You want to get as much foam from the pineapple juice as you can. Strain into a chill coupe.
Garnish with rainbow sprinkles. Preferably by color in a straight line to form a rainbow. Cheers!
Chilled Coupe
In Meatpacking, NYC you can find Novac, commonly known as Rainbow Man. He sprinkles water using the same keyboard he used in the 80s to create rainbows. Summer time you could almost see him everyday sprinkling water in his empty alley forming one, two or even three rainbows at a time. This cocktail is inspired by Novac’s endless days making sure there is a Rainbow on Little West 12th. Cheers!
Recipe by Kay Mohamed
Add 3 slices of Cucumber to shaker, muddle with saint James syrup. Ads remaining ingredients and ice. Shake well. Double strain over Artisan ice in rocks glass preferably. Garnish with cucumber slice/sliver.
Cucumber
Rocks glass
I wanted something with the ScapeGrace gin that could balance with celery bitters without tasting like I'm on a diet. I chose to add the ginger liqueur and cucumber to add a kick and keep it fresh. I liked the idea of staying on the green palette so I chose lime juice to add acidity. I also chose artisan ice to not further dilute the cocktail.
Recipe by arthur rivera
For the peanut butter infused whisky:
combine 17oz of J.P Wiser's Whisky with one cup of peanut butter and let it infused overnight.
Strain it 3 time through a coffee filter-lined chinois
For the cocktail:
combine all the ingredients in a stirring glass full of ice
stir and double strain over a big rock in a brandy snifter
none
Brandy snitfer
Since the quarantine began one of the things i started doing was skipping breakfast
Due to that i got inspired to create this cocktail.
In one sip you would have all the flavors that we like in the morning.
cheers
Recipe by Andrew Ball
Ingredients into Tin.
Add Ice.
Shake.
Double Strain
Pour into a "Rocks" Glass
Add 2" Ice Cube.
Garnish with 2, 1/2's of a Cucumber Slice and a Supremed Orange Slice.
--------------------------------------------------------
Orange Syrup:
Ingredients:
2 Cups of Water
2 Cups of Sugar
4 Oranges
Prep:
Add Water, The Peels from 4 Oranges, and the Sugar into a pot.
Stir til Boil.
Reduce Heat.
Simmer for a hour.
Strain into container.
Chill for 6 hours.
--------------------------------------------------------
Cucumber Juice:
1 Peeled Cucumber
Prep:
Puree Cucumber
Chill until pulp separates.
Filter through cheese cloth.
2 -1/2"s of a Cucumber Slice, 1/2 of a Supremed Orange Slice
Rocks Glass
I pureed cucumbers, on purpose; by misfortune, I did not realize the 98% water content of cucumber. The cocktail was inspired by a sight of pure green with a head full of pulp.
(The puree separated after a few hours of resting)
Frankly though, I saw the "Last Minute Entry" reminder of week 1, in my inbox last Sunday, April 12th, and serendipitously I was working on "Alton Brown" recipes, thus the orange syrup residual from making "Candied Orange Peel" and the suggestion that cucumber and strawberries taste like watermelon.
Lastly, during development, lemons and scotch just made sense and were aesthetically pleasing with the newly arrived brisk spring nights and days worth of yard work.
And of course, "bitters in a glass, mean less of a bitter lass".
Recipe by Chelan Finney
Allow a few flowers of hibiscus tea to rest in a few ounces of novo fogo cachaca for twenty minutes until it reaches a deep garnet color. No need to infuse the whole bottle unless you desire to do so.
This is a shaken drink, so do be sure to have your shaker tin, cocktail strainer, and jigger at hand.
Measure all listed ingredients with your trusty jigger into the small tin of your cocktail shaker set. Add ice and shake the dickens out of it while counting to seven Mississippi! Should be real cold by then.
Strain into a coupe glass and garnish with a hibiscus flower.
Hibiscus flower
Coupe
A rose by any other name wouldn’t smell as sweet or be as nice because you couldn’t drink it. But you could drink a Daisy. Why, isn’t Margarita just another word for Daisy?!
I could drink refreshing daisies all day, sitting on my stoop in Brooklyn, watching the flurry of bicycle delivery people fly by, keeping us alive and sane during this time.
My Daisy in Red is a classic with a Brooklyn twist, using hibiscus flowers you can pick up from the market around the corner from my brownstone. Garnet red, the color of passion reaches out to you, taking you away to other place full of rhythm and spice, and the striking blue waters if the Caribbean.
After this is all over, come have a Daisy in Red with me on my stoop. We’ll listen to Biggie blast from every window.
Recipe by Kay Mohamed
Add all ingredients to mixing glass with ice. Stir thoroughly. Strain over ice.
Sage leaves clipped on side
Rocks glass
I love the combination of blood orange and whisky in an old fashioned I decided to kick it up. I decided to use JP Wisers Rye. I didnt want to muddle the sage so I decided to make a syrup to and not make it overtly sweet. I added lemon for acid and bitters to round it out much like the old fashioned. The garnish still allows you to get the aroma of sage with every sip.
Recipe by Lauren Pellecchia
In a shaker tin combine Scapegrace Gin, Cucumber Simple, Lime Juice, Marie Brizard Ginger, and Green Tea. Add ice, shake 8-10 seconds to chill and combine. Double strain into a coupe glass. Garnish with a cucumber rose.
Cucumber Rose
Coupe
In the midst of this lockdown I have found myself seeking things of comfort that bring old memories to life. An old sweatshirt, my favorite foods, or a mug of tea. As spring is slowly creeping in and the days get longer and the temperatures inch higher, I have found myself reaching for a crisp, refreshing glass of iced tea. When I was growing up my father always kept a pitcher of iced Green Tea in the refrigerator – the perfect thing to enjoy while sitting in the sunshine. I wanted to bring that memory back to life with this cocktail. The green tea highlights the tangerine and lemon peel notes in the Scapegrace Gin. The cucumber adds a bit of freshness. And the ginger, just a pinch of zip to bring the entire cocktail to life. I hope you enjoy.
Recipe by Lauren Pellecchia
In a shaker tin, add Marie Brizzard Coffee, Marie Brizard Chocolat Royal, and Marie Brizard Amaretto. Add ice and shake to combine and chill, approximately 8 seconds. Strain into a coupe glass. In a clean shaker tin, add Heavy Cream and Vanilla Extract. Add 1-2 large ice cubes and shake vigorously for about 15 seconds. Strain, slowly, into the coupe glass. Top with dark chocolate shavings and enjoy.
Dark Chocolate Shavings
Coupe
For years every birthday has been celebrated with a trip to my favorite Italian restaurant. Amazing wine. Calamari. Caesar Salad. Shrimp Alfredo. And then, to top it all off – Tiramisu and an Affogato. This year, my birthday was a little bit different. We were 10 days into lockdown and social distancing was in full affect. No big family gathering, no calamari, and definitely no Affogato. When I first tasted the Marie Brizard Coffee, I decided I wasn’t going to let this lockdown keep me from my favorite birthday treat- with a little bit of a boozy twist. I mixed the Marie Brizard Coffee, Chocolate, and Amaretto to create a deep, rich, but not too sweet base for the delicate whipped cream. When this lockdown is lifted, I know IvaGottaGetAn Affogato.
Recipe by Jennifef Sandella
Gently muddle the basil with the simple syrup. Add the rest of the ingredients and shake. Double strain into a Nic and Nora glass.
Large Beautiful Basil Leaf
Nic and Nora
This cocktail is about welcoming people into your home with a little something special. This is the kind of drink that I am ready to serve to my friends coming over to join me after a long time apart.
Recipe by Justin Cone
*prep sugar wheel first
-cut an orange in half and place on a shot glass with cut side up. Add 1/2Tablespoon sugar around the whole orange. 4-6drops of orange and peychauds bitters. Melt with torch until all sugar is melted and browned.
* prep cocktail by building in shaker tin
-add all ingredients and double strain in a Collins glass over a Collins Cube
*smoke remaining space in glass with Cherry smoke and place sugar wheel on top to keep smoke in glass.
***Carrot-Ginger Juice
-4 medium sized carrots (chopped)
-2Tbs chopped Ginger
-1 cup water
Liquefy in blender and strain through cheese cloth
***Botanical Simple Syrup
-4 Cups of water
-4 Cups Sugar
-4tsp whole peppercorns
-5 Cardamom Pods
-3 Star Anise
-4 Whole Cloves
Add all ingredients and bring to rolling boil, let cool over night at room temperature and strain the next day.
Cherry Smoke and Sugar Wheel
Collins Glass
This was inspired by changing of seasons and my love affair with botanicals and earthy garden flavors. A refreshing cocktail to enjoy either on a cool spring evening or a warm summer day, the complexity of the sugar wheel and smoke is almost intoxicating.
Recipe by Lauren Pellecchia
Dip your ice cream soda glass into chocolate syrup to coat the rim, turn upright and allow to drip down the outside. Place in freezer to chill. In a shaker tin combine J.P. Wiser’s Rye, Bittersweet Chocolate Fudge Sauce (I used Graeter’s brand), Cream, and Vanilla. Add ice and shake vigorously to combine, approximately 13-15 seconds. Strain into a chilled ice cream soda glass. Top with Coca-Cola and a paper straw. Enjoy.
Chocolate Rim
Ice Cream Soda
There’s something perfect about an ice cream soda – everyone loves this cool, creamy, bubbly treat. Sweet, but not too sweet. Lighter than a milkshake, but just as much of an indulgence. When I’m out of ice cream, I like to shake up a more adult take on the Brown Cow. This one spiked with J.P. Wiser’s Rye – the spice and light toffee of the Rye play well with the bittersweet chocolate, and keep every sip interesting.
Recipe by Lauren Pellecchia
In a shaker tin combine Van Gogh Pomegranate Vodka, Triple Sec, Lime Juice, and Orange Bitters. Add ice and shake 5-6 seconds to combine. Strain into a double old-fashioned glass, add pebbled ice, top with club soda. Garnish with an orange and lemon wedge.
Orange and Lemon Wedge
Double Old Fashioned
Some of my favorite flavor combinations, from candy to cocktails, walk that fine line between sweet and tart. As a kid I used to trade away super sweet Halloween candy and hoard anything with that was sweet/tart. As an adult, I buy a couple bags of that candy and hide them around the house. That combination keeps my taste buds tingling and keeps me wanting more. When I tasted the Van Gogh Pomegranate I got a hint of that sweet/tart flavor play, and I knew that I wanted to enhance it. The Triple Sec adds a subtle sweetness, and the orange bitters round out the base notes of this cocktail. A splash of fresh lime to brighten it and club soda to lighten it up. A refreshing blend of sweet/tart that keeps me coming back for just one more sip.
Recipe by arthur rivera
Mix all the ingredients except the soda water in a shaker tin full of ice
shake and strain over ice in a tall wine glass
top with soda water
garnish with dry hibiscus flowers
Lavender syrup
bring to boil 1 cup of water with 2 cup of sugar
removed from heat and add 3 tablespoons of lavender flowers
let it infuse for 4 hours
strain the lavender
dry hibiscus flowers
tall wine glass
I got inspired to create this fresh drink because of need to elevate the senses and take a little break from reality. It's perfect for a virtual happy hour among friends.
Recipe by Ryan Christiansen
Take three raspberries modeled them into the shaker then combined all the ingredients Except for the soda water. Shake all ingredients and double strain into champagne flutes then top with soda water and add garnish
Raspberries with mint stuff in them
Champagne flute
My good friend in the military came back from the Czech republic with a bottle of Becherovka liquor and we started throwing ingredients together and came up with this great drink. I didn’t ever think I would use this cocktail in a competition. When I put it this together my friend said quit playing.
Recipe by Andrew Ball
Add: Van Gogh Double Espresso Vodka, Martini Rossi Dry Vermouth, IBC Root Beer, and Almond Extract to shaker.
Add Ice
Shake.
Strain into Highball glass.
Add Pebble Ice.
Float Cream on top.
Microplane Almonds on top.
Microplaned Almonds
Highball
Ever since I was 11, on my first visit to New York City, tasting a giant scoop of vanilla gelato and an ice cold lemon soda, i've been somewhat partial to "Floats". Mixed in with the influence of Eric Castro's "Naughty Dog", I approached the use of this product as something of nostalgia.
The aroma alone brings me back to every happy memory of coffee and cafes I've ever had.
Thus, the sweet "earthy-ness" of the espresso lead me to the root beer, plus the cream from the nostalgia, while the addition of almonds and the almond extract was to add gumption to the cocktail and to correlate back to the spirit; creating something that "maybe" a quiet, big city, cafe, might serve.
Recipe by Adrian Gonzalez
Pineapple syrup: 1:1 pineapple juice:sugar
Build in glass and swizzle. top with crushed ice
Watermelon balls and a cucumber slice
Collins glass
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 keeping in mind that although we'd love to be out on the sand, we must think of those most vulnerable.
Recipe by Cesar Valdivia
1. Pour the coconut milk into a glass bowl and set aside
2. Mix the remaining ingredients into a pitcher
3. Slowly pour the tea mixture into the coconut milk
4. Strain through a cheese cloth to catch all the curds
5. Strain a second time to remove all the curds
6. Strain a third time now through a coffee filter, then pour into a glass bottle and refrigerate
7. Serve in a double rocks glass with a large ice cube.
Recipe makes about 8 servings
Toasted coconut flakes
Double rocks glass
Inspired by Miami, its warmer climate, and the proximity to the Caribbean I decided to create a lighter version of a clarified milk punch without compromising flavor. Oolong tea has fruity and honeyed aromas which complement the vegetal aroma notes from Novo Fogo cachaça. The white port adds a bit of acidity while keeping a sweeter flavor profile. Coconut milk is widely used in warmer places and still provides a full mouth feel to the cocktail. Miami has been hit especially hard by the pandemic, this is my way of keeping the spirit of my city alive.
Recipe by Mimi Burnham
With an immersion blender, puree an overly ripe banana. Clean and use the immersion blender to puree the freshly cut and cubed pineapple.
In a shaker tin add all ingredients except for the Havana Club 7 Year Old Rum. Add ice to larger shaker tin and hard shake for approximately 1 minute.
Double strain into the cocktail glass, using a bar spoon to push the solids of the purees thru the double strainer.There will be residue, please omit/discard the solids.
Gently float .25 ounce of Havana Club 7 Year old- or any quality dark rum- on top of the finished cocktail.
Add a pineapple wedge garnish (with an optional lime flower twist), and two Mermaids- or whatever fun cocktail accessory you wish to add; have fun with it!
Pineapple wedge with a lime twist rose/flower and two plastic Mermaids
Long stemmed Champagne Saucer
I had overly ripe bananas, and chose not to make Banana Bread, as I am a better Bartender than Baker!
During these dire times- I am not wanting to waste a single food item during our mandated Quarantine Safe at Home time in NYC.
I thought the bananas would work great in a cocktail- specifically a Banana style Daiquiri made with St James Rhum Paille!
I added the Amaro Cia Ciaro (and dark rum) to add some earthy notes to the saline finish of the Rhum Agricole, and also as a nod of Unity & Respect to All, including Italy & France (Martinique) from Us: unemployed Bartenders in NYC and fellow Human beings.
We will get thru this, and a delicious & balanced cocktail made with beautiful Rhum certainly helps!
Thank you for your consideration, and please Stay Safe.
Cheers to You!
Recipe by arthur rivera
Pour all the ingredients in a shaker tin full of ice
shake and strain over a big ice cube
dispose some beet sprouts on the ice cube
for the jalapeño infused honey
pour in a jar 1 cup of honey and place sliced jalapeño pieces
let sit for 3 days
beet sprouts
wine glass
I work along with a marketing agency that creates and organizes private events.
During one of this events, a lady asked me for the most healthiest drink I could provide.
Started thinking and created a mix with what I had, and well she loved it! This got me inspired to create a similar version of this cocktail.
Is a perfect mix of sweet and spicy for this stay at home routine.
Recipe by Adrian Gonzalez
shake all ingredients, and double strain into a coupe glass.
dehydrated lime wheel
large coupe glass
This cocktail is inspired by my favorite drink, the daiquiri. The daiquiri is hands down one of the easiest cocktails to make, but also one of easiest to mess up. 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 outshine the most complex cocktails. It's the beauty of a 3 ingredient cocktail, however, my drink is not that, and its a challenge I was willing to accept. In my cocktail, The Last Call, I blend the vegetal and herbaceous flavors of Saint James Agricole, with the smooth characteristics of an English rum, and then kick it up a notch with a funky Jamaican overproof rum like RumFire. The lime is a must, but the sweet components come from a marriage of falernum and chartreuse, for a drink that challenges the pallet, as well as the most seasoned drinker. Its definitely high abv, and this cocktail will have you calling it a night.
Recipe by Peter Hannah
Add all ingredients (except soda) to tin, add ice and shake vigorously for 8-10 seconds. Add soda and strain over ice into collins glass. Garnish with mint, enjoy.
Vanilla lemongrass syrup: i found a stick of lemongrass and some organic madagascar vanilla extract in my pantry. I added a teaspoon of extract to 2 cups of 1:1 simple syrup and then heated the lemongrass in it gently for 20 mins. Strain and bottle. Refrigerate.
Mint Plouche
Collins/Highball
Working at Disney is great because we get to see guests from all over the world every day. Our guests are all so different and yet they have one expectation that’s the same: a belief that they're going to experience that signature Disney magic and the hospitality they've always heard about. Cutty Sark is our well scotch and is perfect for our guests because it affords me the diversity our guests look for to hit those beverage standards, whether they're looking for stirred and boozy or a refreshing highball.
It's a base that I can take in lots of ways, and here i wanted to show how great it is in a long drink idea for passing the time during the lock down while we wait out our most uninvited guest-Covid-19. With it’s citrus notes and warming spice Cutty Sark works well with apple and vanilla in this easy and light collins riff which enhances the spirits’ floral notes with a simple mint plouche. It’s the kind of drink we’d make for our guests at my bar and makes me feel, at least a little, connected to those experiences during these times.
Recipe by James Menite
Muddle you Blueberries and Banana coins in a Boston or tin shaker. Then take the Van Gogh Acai- Blueberry Vodka and household ingredients including the espresso or rich coffee and raw sugar plus one coffee infused egg white( I used a trick I developed where you use you coffee grounds that you would otherwise discard. While they are still warm, put them in a to go container with one or two eggs overnight)Don't want to waste good coffee!!! We will double shake the ingredients, once with a vigorous dry shake, then adding ice and giving it another vigorous shake!!! Grab your chilled coupe and double straining it into the glass. Add skewered Banana chips( right in the middle is best) and top off with the fresh Blueberry powder.( You can do this by putting the blueberries on a baking rack, and go binge Tiger King. When you are done, when the blueberries can crush in your hand, use a bowl and muddler(mortar and pestle) . Add mist of Saint James Imperial Blanc Agricole Rhum. This drink is easy to make while you are quarantined, and will make you feel like a seasoned bartender!!!
1. 3 pieces of Banana Chips on skewer. ( Maui and Sons) Had them from TJ Maxx)$1.99. 2.Fresh Blueberry powder ( EASY TO MAKE!) 3. Mist of Saint James Imperial Blanc Agricole Rhum
Chilled Coupe( I used my Nana's)
I have been listening to " American Pie" , one of the greatest albums of ALL TIME. My favorite song is " Vincent"( Starry, Starry Night). It is also one of my favorite paintings. It is also the period where Can Gogh used a color called Prussian blue, which is the color of blueberries. His favorite color was Yellow Ochre, which is the color of bananas. The lyrics hit home. " Suffered for your Sanity", all the descriptions of beautiful imagery we can't see right now, but that it will get better with inner hope. The words hit home to me of how people feel right now.
Recipe by Manuel Nieves
Muddle Raspberries in tin 1st
Then Combine all ingredients into a shaker tin, adding the egg white last
Dry shake
Shake with ice hard.
Fine strain Into a chilled nick and Nora
Garnish with a raspberry and shaved chocolate
For mole simple
Combine 1 cup of water and 1 cup of granulated brown sugar. Add 3/4oz of chocolate mole bitters. Stir well, bottle label and refrigerate until used.
Raspberry and shaved chocolate
Nick and Nora
My wife recently made me and our family some chocolate covered strawberries .
This was my thank you to her. Trying to let her enjoy a nice dessert but get her drunk in the process.
Quarantine has us cooking for each other and constantly making each other cocktails, it’s been awesome
Recipe by Manuel Nieves
Combine all ingredients in a shaker tin.
Shake untill ice cold.
Fine strain into coupe.
Garnish with lime twist
Lime twist
Chilled coupe
The first bar where I cut my teeth at really making cocktails was a place called Pie Society. We thought we were the cooler versions of milk and honey. In a small Orange County town we somehow managed to convince people that it was awesome to shoot amaro, drink daiquiris and shotgun tecates while listening to Tupac, OutKast, and the Wu-tang Clan. Every night we changed the menu and every night we tried to have a daiquiri variation where the main spirit wasn’t rum gin tequila vodka or whiskey, but a different liqueur
Or amaro backed by a little cask/navy strength whiskey, rum or gin. These were always fun and had ridiculous names, this is my tribute to that!
Recipe by Adrian Gonzalez
Cass Juice- 4 part class fruit, 4 part water, 1 part sugar, blended and fine strained
simple- 1:1 sugar:water
add ingredients to a tin and shake. Double strain into a coupe over an ice sphere
Flower from the garden
coupe
My 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. I moved into my new home recently, and one of my biggest draws was the lush backyard filled with tropical fruit. Yet, after being here nearly half a year, I had yet to utilize any of these exciting flavors — until recently that is. While exploring the backyard, I ran across an interesting tree, with small yellow hanging fruit. After some research, 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 Sean Stewart
Start by preparing the Rye Bread Vodka. 1 piece of Rye Bread per 6oz of Vodka. Combine in a sealed container. Rest from 60 mins. Strain through fine strainer and coffee filter. You can also take the vodka soaked bread, and ring through some cheese cloth to yield more infused vodka from the batch. Store room temperature for up to a month.
Add 2oz Rye Bread Infused - Van Gogh Vodka, and 1oz Dry Vermouth into a mixing glass. Add ice and stir for 30 secs.
Prepare a coupe or martini style glass by rinsing the glass with White Wine Vinegar. I prefer to use an atomizer to spray the glass.
Strain mixture into glass. Garnish with a Cocktail Onion.
Cocktail Onion
Coupe or Martini glass
While under stay at home orders of the COVID-19 pandemic, I have been focusing on using the ingredients that I have on hand. One night I was craving a Dirty Martini. but didn't have any brine of any kind. Searching through the kitchen I found a loaf of Rye bread and thought, "This could be good in a cocktail!"
I would serve this cocktail before a pasta main course or as a palette cleanser before dessert.
The Rye adds bread spices to the Vodka, that compliments the wine notes of the Vermouth. A little acidity from the Vinegar brightens the finish on the drink.
Please enjoy my cocktail, 'Get Off Your Rye Horse.'
Recipe by Manuel Nieves
Combine all ingredients in a double old fashioned glass.
Add large glass of ice and stir lightly
Garnish with an expressed orange peel
Expressed orange peel
Double old fashioned
Cutty Sark was named after a ship so I named this cocktail after one of my favorite ships
The Black Pearl from the pirates of the carribean franchise!
Recipe by Adrian Gonzalez
spicy agave - simmer on low 1 cup agave with a whole jalapeño sliced. double strain
add ingredients to a tin and shake, then double strain. served up
Tajin Rim, dehydrated lime wheel, jalapeño slice
Stem glass/Nick & Nora
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 flavor and body. This spicy avocado cocktail is A Little Extra, and it might just become my new favorite drink.
Recipe by Isaac Acosta
Put 10 grams of dried cascabel and dried jamaica into 8oz of San Matias Blanco and let sit for 2 hours.
In a tin pour ingredients into the smaller of tins and shake for about 15 seconds. Strain over crushed iced into a 14oz Collins glass. Then garnish and enjoy
Dried hibiscus flower and baked orange slice
Collins
When you walk into a Latino home the saying, “mi casa es su casa,” manifests wholeheartedly. There is an inherit warm welcome when it comes to the Latino and Chicano/a culture. We never question our company or their values, traits or views. We 'break bread' first, then maybe ask questions later. This sense of hospitality in my culture is admirable, and it is something I have incorporated when I'm behind the bar.
The vibrant Latina and Chicana energy is something that has especially inspired and motivated me. That being said, one of my idols is none other than the 'Queen of Tejano music,' Selena. She resonates strong, independent, creative qualities, even today after her untimely death. When she comes up in a conversation or her music begins to play, her passion instantly lights up the room, and it is this vibrant energy that resonates with me. With this riff on the Painkiller I am hoping to do just that: rid the world of some pain, whilst highlighting the sweetness of Selena’s iconic smile and spiciness of her Latina energy.
I infused our San Matias tequila with Latino-inspired flavors, using both dried 'chile de cascabel' and jamaica (hibiscus) flowers to have a spicy, slightly floral and tart tequila base. I use 1.5oz of this infusion and add 1.5oz smoked pineapple juice, 1.5oz fresh orange juice and 1oz coconut cream. We do a quick short-shake with crushed ice and pour/serve in a Collins glass.
Recipe by David Leon Jr
Pour all ingredients into a cocktail shaker with 1 scoop of cubed ice. Seal your cocktail shaker and begin to shake for about 30 seconds until chilled and froth begins to expand. Open your cocktail shaker and strain cocktail into your coupe glass, garnish with Hawaiian black salt in the center of your cocktail.
Black Lava Salt
COUPE GLASS
The inspiration for this cocktail comes from a fond memory with a great friend of mine of a Time when we were eating popcorn and I was sipping on a glass of Rhum. The sweetness that you get from the St James Amber tied in with the caramel notes of the Black strap rum mixed with a little bit of salt caramel black tea I'll remind you of having a delicious bowl of popcorn during a movie and sipping on some delicious rum truly will help you relive an amazing memory in your life.
Recipe by Jordan Gulick
In a tin, muddle a 3 sprigs of fresh dill with 4 dashes of celery bitters. Once the oils of the dill are expressed, add 2oz of Cutty Sark Blended Scotch Whisky, 1oz of Giffard’s Creme de Pamplemousse, and .5oz of fresh lemon juice. Add ice to the tin and shake the cocktail. Double strain into a rocks glass with fresh ice. Take an atomizer that holds equal parts high proof absinthe and lemon oil. Strike a match and spray atomizer into the flame over the cocktail. Garnish with fresh dill.
Fresh Dill sprig
Rocks glass with a large cube
In utilizing the Cutty Sark, I took a lot of inspiration from the rolling moors of Scotland. I wanted to use very bright spring vegetal flavors that still let the Cutty Sark shine. The celery bitters help to elevate the dill flavor and aroma. The Pamplemousse liqueur adds a bit of sweet and tart complexity. The lemon juice adds just a bit more tart but anymore than a half ounce and it tends to overshadow the whisky! The flamed absinthe helps to bring out the anise notes to the dill, again fortifying those vegetal and herbaceous flavors. The name of the cocktail comes from the 1790 narrative poem by Robert Burns where the term Cutty Sark was thought to originate from.
Recipe by Rachel Harris
Tools needed: Mixing glass, stir spoon, julep strainer
Add all ingredients to a mixing glass, stir 80-100 times, strain into a coupe (or martini glass) and garnish.
A few drops of EVOO on top of cocktail and a basil leaf and mozzarella ball on skewer
Coupe or Martini Glass
Pizza! I wanted to make a pizza martini. The first time I smelled the Bittermens Scarborough bitters all I could think of was pizza, and I have been wanting to make a pizza martini ever since. This competition gave me the perfect excuse to test it out, and it came out delicious!
Recipe by Ryan Haile
Place all ingredients into a mixing glass with ice. Stir till well chilled, about 30 rotations. Strain liquid into stemmed glass. Express oils from peel over drink, and rest on side of glass. Garnish with seasonal flowers of choice.
Orange peel / orange blossoms / nasturtium petals / rosemary flowers
Martini
My inspiration was India for this cocktail. Vaishyas is Hindi for commoners or merchants, the “ordinary” people who produce, farm, and trade. This I feel is a representation of our industry from the grain, to the distiller, to the rep, to the bar. I wanted to highlight that essence by adding ingredients that are true to India, and the ayurvedic concept. This embodies the use of Indian grain, which is brought even more to life by the Paan’s rose essences balancing the smoke of whiskey, the ginger and peppercorn from the bitters draws out the spiced notes of the Novo Fogo, and the cardamom adds that layer of floral complexity.
Recipe by Sam Wiener
Combine rhum, syrup, egg, and bitters. Shake with ice, double strain into collins glass. Top with Guinness and gently stir to incorporate.
*Raspberry syrup-
1 cup sugar
1/2 cup water
1 cup fresh raspberries
Boil, cool, blend, strain.
One raspberry on a pick.
Thin Collins
Stuck at home, drinking rum, occasionally getting creative.
Recipe by Adrian Gonzalez
Peach Syrup- 1 part frozen peaches, 1 part water, blend on high. fine strain. add to a pot and simmer, adding 1 part sugar.
Add all ingredients except for the egg to a tin, and shake. Strain into a separate tin and then add the egg and shake again but without ice. (reverse dry shake). strain into a coupe glass and express a lemon peel and discard.
A flower from the garden
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 the amaretto sour, since it delivers sweet notes with subtle stone fruit flavors. The egg gives it body and a wonderful mouthfeel, giving this drink the potential for being an instant classic.
Recipe by Mark Sassi
Combine and shake all ingredients with ice in a mixing tin. Then fine strain into a chilled cocktail glass.
*For Pineapple Simple:
Combine equal parts Pineapple Juice and sugar in a medium sized pot and heat over medium heat until sugar is dissolved. Remove from heat. Bottle and refrigerate until use. Use within a week.
No Garnish
Coupe
For the Marumbi Vista, I wanted to make something spirit forward with touch of sweetness and a hint of bitterness to remind us all that bumpy roads will often lead us to magnificent views. Keep moving.
Recipe by Orlando McCray
chill all ingredients in a bottle with carbonating cap and force carbonate. Pour into a collins glass filled with ice.
dehydrated lime
Collins
a vegetal "gin and tonic" without tonic water which incorporates a modern technique.
Recipe by Dhruv Singh
Lime Salt is 1:1 Kosher Salt and Lime Zest
2 Basil Leaves
Double Old Fashioned Glass
After experiencing some artisinal agua frescas I wanted to capture that freshness in a beautiful seasonal cocktail. The watermelon will quench the biggest thirst on any patio and highlights the nuances of San Matías Tahona Blanco Tequila. The Aperol provides a much needed bittersweet component that makes this cocktail the table favorite.
Recipe by Jackson Wolph
Combine all ingredients in a mixing glass filled halfway with ice and stir for about 45 seconds or until it has reached maximum dilution. Pour over fresh ice in a rocks glass and garnish. To brulee and stud your banana circle simply cut a circular slice of banana and roll in brown sugar. Then place the coffee bean in the center of banana circle and lightly brulee the top of your banana circle. Be careful and do it slowly as to avoid burning the sugar. Only brulee enough to adhere the coffee bean to the banana. For the lemon peel rose peel about half a lemon with a vegetable peeler in a continuous strip. Roll from one corner to the other and skewer beside your banana circle.
A coffee bean studded brown sugar bruleed banana circle with a lemon peel rose
Rock Glass (10oz)
I was inspired by the home land of JP Wiser and our shared loved of all things coffee. When i found out JP wiser was a canadian whiskey i knew i had to combine it with something that not only spoke to the innate spice flavors present in the delicious whiskey but something that spoke of its home and of myself. So i decided to make a coffee centric cocktail to accentuate the baking spice notes of the rye and to pay homage to one of canadas favorite drinks. Per capita each canadian drinks 6.5 Kilograms of coffee a year! They rank 10th in the world for coffee consumption and this speaks to me on a personal level.
Recipe by Jeffrey Smith
Combine all ingredients in a mixing tin. Shake vigorously over ice, 20 seconds. Strain over crushed ice into serving glass. Garnish with lavish mint bouquet and freshly grated nutmeg and cinnamon
Mint bouquet, bamboo straw, freshly grated nutmeg and cinnamon
Recycled coconut milk can
The Big Lebowski is absolutely one of my favorite movies. I’m an ordained priest for the church of the Latter Day Dude. The White Russian is one of my guilty pleasure classic cocktails. The Tropical cocktail movement is huge right now, along with being vegan, plus i love brunch! This is a guilt free cocktail that over completes me as a drinker
Recipe by Cole Herring
Add all ingredients to shaker and strain over ice
Add 2 dashes of bitters
Cilantro sprigs and lime wedge
Large rocks glass
In light of the current "stay-at-home" orders and the monotony of the quarantine life, I needed a little something to spice things. We are in a that season in Mississippi where Winter and Summer argue constantly. I wanted to come up with a cocktail that is refreshing during the midday heat, but can also keep me warm during the cool nights. Ancho Reyes Chile Liqueur does a wonderful job of adding that warmth and spicy depth to the clean, tropical flavors of Novo Fogo Silver. Mango Nectar and cilantro syrup help accentuate the essence of Novo Fogo Silver, while also balancing out the spice of the Ancho Reyes. The addition of the dandelion & burdock bitters is the "herbaceous" cherry on top of this beautifully balanced and unique tropical cocktail. The name of this cocktail stems from Brazil's most popular cultivar of mango, the Tommy Atkins, and the father of the Chile pepper, Fabian Garcia.
Recipe by Dhruv Singh
Mango Puree Prep
Remove Skin and Stone from 2 Ripe Mangoes
4 tbsp 1:1 Simple Syrup
1 tsp Turmeric
Pinch of Salt
A Circle Cutout of Mango Skin
Large Nick and Nora
Coming from an Indian household there are often beautiful, ripe mangoes in
season. Riffing off the classic Tequila Sunrise not only did I want this drink to look like a sunset, but also for the Novo Fogo Cachaça and mango to pair amazingly with tropical fruit desserts. As the cocktail evolves the campari gradually adds more bittersweet notes until it fulfills a role as a disgestif and provides a wonderful conclusion to the end of a meal.
Recipe by Elizabeth Strano
Add all ingredients to a shaker tin and dry shake for about 20-30 seconds. Add ice and shake for an additional 20 seconds. Double strain into a rocks glass over fresh ice; garnish with a basil leaf.
Basil leaf
Rocks glass
In an experimentation at work one night, I wanted to create a cocktail that highlighted the many facets of a good rye whiskey - sweetness, spice, and herbaceous. The egg white gives the drink a fluffy yet smooth mouthfeel and the basil on top draws out those bright notes. Perfect as an introduction to rye whiskey.
Recipe by Zach Sapato
Combine all ingredients into a shaker with ice. Shake vigorously to incorporate. Double strain into Nick & Nora glass.
An important message from the front lines clipped with a mini clothespin
Nick & Nora
Excerpt from Chilled Magazine, Issue 5, 2021 Feature, "The War Pigeon's Flight to Fame" -
"As the world rebounds from the global pandemic, one thing is clear: War Pigeons are here to stay. What started as a simple cocktail competition submission has rocketed in popularity as brunch spots all over the world have adopted this delicious addition to brunch culture.
The cocktail, named after the military messengers used to carry secret messages in wars since ancient Rome, is now delivering messages and delight to daytime drinkers. Drinkers write messages on slips of paper and drop them in military green submission boxes. Those messages are rolled and tied and attached to the drinks the next morning to the entertainment of all involved.
The drink, a glorious mix of herbaceous Becherovka with sweet, sour, and savory elements has flown across enemy lines and into all our hearts to become an instant modern classic."