Hairy Canary 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.
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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.
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Clermont Kiss 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 lemon wedge 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.
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Sommelier's Sidecar 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.
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Basil's Bite 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.
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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.
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Madame Butterfly Mixologist: Ektoras Binikos Aureole, NYC 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.
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White London 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.
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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.
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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.
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Cable Car 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.
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Madrono 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.
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Lemint Dream 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.
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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.
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