Fifty Best Cocktails Vol 1
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Terrace Punch
Mixologist: Jonathan Pogash
The Campbell Apartment Terrace, NYC

1-1/2 oz. Old New Orleans Amber Rum
1/4 oz. Rhum Clement Creole Shrubb
1/2 oz. Carlton Ginger liqueur
1 oz. mango nectar,    1/2 oz. fresh lemon juice
1/4 oz. simple syrup,     pinch of allspice

Shake all ingredients in a cocktail shaker with ice and strain into an ice-filled pilsner glass. Garnish with a lemon wheel and a pinch of allspice.

Strawberry-Vanilla Champagne
Mixologist: Jonathan Pogash
Bookmarks Lounge, NYC

1 strawberry,      1/2 oz. Navan Vanilla liqueur
Splash of simple syrup and lemon juice
3 oz. Moet & Chandon White Star Champagne

Muddle above ingredients without the champagne, then add champagne and stir. Strain into champagne glass. Garnish with strawberry slice on rim of glass.

The Desmond Cup
Mixologist: Chris Hannah

A refreshingly cool cocktail, perfect for warmer months.

1-1/2 parts Beefeater gin
2 parts fresh lemon juice,    1 part simple syrup
2 cucumber medallions,    2 orange wedges

Muddle cucumber and oranges in simple syrup. Add gin and lemon juice. Shake and strain over an ice-filled highball glass, and garnish with an orange slice.

Laveau 347
Mixologist: Ricky Gomez
Loa, New Orleans

1/4 cup + 4 teaspoons Poire William French pear brandy
1/4 cup simple syrup
2-2/3 cups chilled champagne
1 seckle or small bosc pear

In a small saucepan, heat simple syrup and 1/4 cup pear brandy over moderate heat, until sugar is dissolved (about 5 minutes). remove pan from heat, and cool syrup. Spoon 1-1/2 tablespoons new syrup into each of 4 champagne glasses, then add 1 teaspoon pear brandy to each glass. Add 2/3 cup champagne to each glass and stir well. Cut pear lengthwise into thin slices and add 1 slice to each cocktail.

Yields 4 cocktails


La Cosa Nostra
Mixologist: Don Lee

2 oz. Ron Zacapa Centenario 23 yr.
1 oz. Averna
3/4 oz. lime juice,      1/2 oz. simple syrup
1/4 oz. Pimento Dram,     1-1/2 oz. Prosecco
1 lime wedge

Shake all ingredients together except Prosecco. Strain in a highball glass, top with Prosecco. Garnish with lime wedge.

Bijou Rouge
Mixologist: Ryan McReynolds

1 oz. gin
1 oz. Averna
1/2 oz. Green Chartreuse,     1 orange rind

Combine all ingredients in a glass mixing pint with ice. Stir 30 times. Strain into a chilled cocktail glass. Garnish with a flamed orange rind.

Piña Agave
Mixologist: Junior Merino
The Liquid Chef

2 chunks of pineapple or 1 oz. pineapple juice
2 slices of cucumber or 1/2 oz. cucumber juice
3/8 of lemon or 3/4 oz. lemon juice
1/2 oz. The Liquid Chef Agave nectar
1-1/2 oz. tequila blanco,      1/2 oz. Sprite

Muddle the first four ingredients, add tequila and Sprite, and shake. Serve over ice in a highball glass. Garnish with a cucumber slice. If using juice, then put all the ingredients in a shaker with ice, shake and serve in a Martini glass.


Heavenly Horchata
Mixologist: Jim Meehan

1-1/2 oz. Gran Centenrio Reposado
1/2 oz. Kahlua
2 oz. Horchata

Add all the ingredients to a mixing glass, then add ice. Shake and strain into a chilled coupe. Garnish with grated cinnamon.


Very Berry Sunset
Mixologist: Jamie Maillho
Whiskey Blue, New Orleans

1-1/2 oz. Bacardi Razz
1 oz. simple syrup
splash of orange juice
7 blueberries,      3 slices of lemon

Muddle lemons, blueberries and simple syrup. In a shaker, add ice, rum and orange juice. Shake vigorously. Strain over ice into a rocks glass. No garnish.

Mixologist: Marko Knezevic
Grass, Miami, FL

1 part Pernod Absinthe
red grapes
1 dash sweet vermouth
squeeze of lime,     dash of simple syrup
orange juice

Muddle six or seven grapes. Add ice, lime, syrup and spirits. Shake and strain into an ice-filled highball glass. Top with orange juice. Garnish with fresh grapes.


Pama Frost Sour
Mixologist: Jonathan Pogash
Extra TV

1 oz. Mount Gay Eclipse rum
1 oz. Pama Pomegranate liqueur
1/2 oz. lemon juice,     1 egg white
1 tspn grenadine,    1 tspn superfine sugar
1 teaspoon pomegranate mix*

Shake above ingredients (except for the pomegranate mix) in a cocktail shaker filled with ice. Strain into a large cocktail glass. Pour a splash of Crème de Menthe in the center of drink, and add a teaspoon of the pomegranate mix.

* To make pomegranate mix:
For every teaspoon of pomegranate seeds, add:
1 dash angostura bitters
1 teaspoon stone pine liqueur (Haus Alpenz)
1 teaspoon demerara syrup (equal parts water + demerara sugar - similar to raw sugar)


World's Best Eggnog
Mixologist: Jonathan Pogash
The World Bar, NYC

1 large grade AA egg, separated
1 oz. heavy cream
2 teaspoons supefine sugar
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1/1/2 oz. Mount Gay Eclipse rum

Separate the egg into two bowls. Beat the yolk until stiff. Beat the white with 1 tsp. sugar until peaks form. Slowly fold the white and yolk together. Separately, beat the heavy cream with the almond and vanilla extracts, and 1 tsp. sugar in a bowl until stiff. SLOWLY fold in the cream with the egg mixture. Add rum and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass. Garnish with grated nutmeg and cinnamon.

Champagne Dreams
Mixologist: Dale DeGroff
King of Cocktails

1 oz. Cointreau
1 oz. Pama,      1 oz. fresh orange juice
3 oz. champagne or sparkling wine

Assemble the first three ingredients together in a cocktail glass with ice. Slowly pour in the champagne, while stirring very gently to retain the bubbles and chill the mixture. Strain into a champagne flute. Garnish with an orange twist.

3G Cocktail
Mixologist: Junior Merino
The Liquid Chef

1-1/2 oz. G'vine Gin
3/4 oz. St. Germain Elderflower liqueur
1/2 oz. Domaine de Canton Ginger liqueur

Rinse the cocktail glass with Pernod or Herbsaint liqueur. Pour all the ingredients in a shaker, add ice, shake, strain into cocktail glass. Garnish with dill sprig.


Please drink responsibly!


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