Mixologist: James Moreland
Town Bar, NYC
Named after the famous French jazz singer of the 1960's. A fantastic cocktail intentionally designed in a classic style to withstand the test of time. The ultimate pre-dinner cocktail that does wonders to your palate and your appetite. Awarded the top cocktail in NY.
3 oz. Bombay Sapphire Gin
10 drops premium orange liqueur
5 drops Moreland bitters #8 (Angustura and orange)
20 drops natural gum sap (available in Chinatown)
sugar rim, large twist of lemon.
Amanda's Sparkling Strawberries
Mixologist: Amanda Burr
W Hotel, New Orleans
Fresh strawberries muddled with lemon and simple syrup. Shake mixture with Stoli Razberi.
Strain and top off with Sofia sparkling water.
Mixologist: Sean Bigleu
Fontana Lounge, Bellagio, Las Vegas
1-1/4 oz. Knob Creek bourbon
3/4 oz. Marie Brizard Crème de Pêche peach liqueur
3-4 dashes Fee Bros. peach bitters
8-10 fresh mint leaves, 2 oz. fresh sour mix
In a mixing glass, muddle mint, Crème de Pêche and bitters. Add remaining ingredients with ice. Shake and strain into a chilled, sugar-rimmed cocktail glass. Garnish with a lemon wedge and a sprig of mint stuck into the top of the wedge.
Mixologist: Duggan McDonnell
Cantina, San Francisco
1-1/2 oz. brandy, 3/4 oz. Sauternes
1/2 oz. Cointreau, 1 oz. Meyer lemon juice
1/2 oz. brown sugar syrup
2 dashes orange bitters, grapefruit twist
Add ice, shake vigorously and strain into a large cocktail glass. Garnish with a grapefruit twist.
Mixologist: Eric Alperin
The Doheny, Los Angeles
2 oz. Plymouth gin, 3/4 oz. Aperol
1 bar spoon Cynar Amaro
5 medium basil leaves
In a chilled boston, add 4 basil leaves and Cynar Amaro. Muddle together. Then add the Aperol and gin with ice and stir. Strain into a chilled cocktail glass and granish with a basil leaf.
Passion Berry Martini
Mixologist: Abel Rodríguez
Dylan Prime, NYC
2 oz. Clément Rum
1 oz. fresh lime juice
1 oz. passion fruit syrup, 2 fresh strawberries
1 bar spoon of white peppercorns
In a glass shaker, muddle the pepper and one strawberry strongly to break the the peppercorns. Add the rest of the ingredients and shake for about 10-12 seconds. Serve in a chilled Martini glass.
Mixologist: Ektoras Binikos
1/2 oz. Orange flavored vodka, 1/2 oz. Aperol
1/2 oz. GranGala Triple Orange liqueur
1 part Aperol orange liqueur
1/2 oz. red verjus, 1/2 oz. yuzu juice
Dry raspberry or cranberry powder for garnish
Coat the rim of a chilled martini glass with raspberry powder. Put the remaining ingredients into a martini shaker with ice. Shake vigorously. Strain into the chilled martini glass.
Mixologist: Rebecca Tarpy
1-1/4 parts Beefeater gin, 1/2 part Cointreau
1/2 part lemon juice, 1/4 part cream
1 egg white, 1/4 part cucumber
3 teaspoons sugar, cucumber slice
Muddle cucumber in a shaker. Add remaining ingredients and shake vigorously. Serve in a cocktail glass and garnish with a cucumber slice.
Coming Up Roses
Mixologist: Junior Merino
The Liquid Chef
2 oz. Bacardi Razz
2 oz. Moet & Chandon Brut Champagne
1/2 oz. The Liquid Chef Rose Syrup
1/2 lime, 3 rose petals
Muddle the lime, rose petals and rose syrup.
Then add Bacardi Razz, ice and shake. Add Champagne. Pour into a highball glass.
Rimbaud's Left Hand
Mixologist: Stephen Cole
The Violet Hour, Chicago
1 part Pernod Absinthe
1 part Benedictine liqueur
1 part Aperol orange liqueur
1 part lemon juice, 1 part pineapple juice
1 egg white, rose water
Combine ingredients in a mixing glass, shake first without ice. Then shake with ice and strain into a coupe glass with sidecar. Garnish with a few drops of rose water in the center.
Mixologist: Tony Abou-Ganim
The Starlight Room, San Francisco
Rich, smooth and delicately spicy. This is a perfect selection for thawing out after a crisp evening's cable car journey. A cocktail worth hoisting whatever the occasion.
1-1/2 oz. Captain Morgan Spiced Rum
3/4 oz. Marie Brizard orange Curacao
1-1/2 oz. fresh lemon sour*
In an ice-filled mixing glass, add Captain Morgan, orange Curacao and fresh lemon sour; shake well until blended. Strain into a chilled sugar-cinnamon frosted cocktail glass** and garnish with an orange spiral. (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife).
* Mix 2 parts fresh squeezed lemon juice with one part simple syrup (1:1, water:raw sugar).
** To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim's circumference approximately 3/4 inch in depth with a lemon wedge, then dip into a dish of equal parts cinnamon and superfine sugar.
Mixologist: Giuseppe Gonzalez
Clover Club, NYC
A refreshing strawberry cobbler cocktail.
3 oz. Dry Sack, 1/2 oz. Torani Amer
2 strawberries, 2 cinnamon sticks
2 bar spoons demerara syrup*
Muddle one strawberry in Torani Amer. Pour into cocktail shaker. Break a cinnamon stick in half and toss into shaker. Add Dry Sack. Shake vigorously. Serve in wine goblet or rocks glass. Add ice. Garnish with fanned strawberry, cinnamon stick and a straw.
* To make the demerara syrup: Bring 1 part of water mixed with 2 parts of turbinado or raw, unrefined sugar to a boil in a saucepan over medium heat. Stir until the sugar dissolves completely. Let it cool, and it's ready to use.
Mixologist: Leo Ramirez
Trina Lounge, Ft. Lauderdale, FL
1-1/2 oz. Limoncé Limoncello
1 oz. silver tequila, 1 oz. pear nectar
5 mint leaves, 2 lime wedges
2 dashes of Stock Maraschino liqueur
Muddle mint, limes, pear nectar and Stock Maraschino in a cocktail shaker. Add the rest of the ingredients, shake and pour into a highball glass. Garnish with fresh mint.
The Landy French Orgasm
Mixologist: Davide Marcillo
Buddha Lounge, Houston
1-1/2 oz. Landy XO Cognac
1 oz. raspberry liqueur
1 oz. cranberry juice, 3 drops lemon juice.