DRINKS

Something Spicy With Tequila

1 oz . Milagro Blanco tequila ½ oz . Ojo de Tigre mezcal ¾ oz . Lime juice ¾ oz . Agave nectar 1 oz . Mango puree 5 dashes Chili tincture

Combine all ingredients in blender . Pour straight from slushee machine . Garnish with lime wheel and sprinkling of Tajin spice and a small straw .

The mixologists at Sweet Liberty

in Miami created this recipe .

Summer Lemonade Ginita

3 parts Beefeater London Dry gin 1 part Lemon juice 1 part Agave syrup 1 whole Passion fruit per serving 2 ½ parts Lemonade for topping up

Blend gin , lemon juice and agave with ice . Pour into glass and top with lemonade . Garnish with fresh lemon and passion fruit .

The mixologists at Beefeater created this recipe .

Frozen Pêche Sidecar

2 parts D ’ Ussé VSOP Cognac 1 part Crème de pêche or peach schnapps 1 part Peach purée 1 part Fresh lemon juice ½ part Simple syrup 1 cup Ice

Add all ingredients into a blender . Blend

until smooth and frothy . Pour into a sugar-rimmed coupe glass .

The mixologists at D ’ Ussé created this recipe .

Piña Verde

½ oz . Lime 1 ½ oz . Pineapple 2 oz . Coconut cream ½ oz . Wray & Nephew Jamaican overproof rum 1 ½ oz . Green Chartreuse

Flash blend ( pulse-mix the ingredients together in a blender ) until all the ingredients are blended smoothly . Pour into a Collins glass . Garnish with a mint sprig and nutmeg .

Dustin Rodriguez , master bartender at The Bamboo Club in Long Beach , CA , created this recipe .

Grapefruit Frosé

½ cup Water ½ cup Sugar 1 tbsp . Grapefruit zest 1 tbsp . Chopped fresh rosemary Juice of 4 Pink grapefruits 1 bottle Kim Crawford rosé

In a small saucepan bring sugar and water to a boil , simmer 10 minutes . Add zest and rosemary , cover and let infuse 1 hour . Mix in juice and rosé , strain through a fine sieve . Freeze , mixing every few hours until solid . Serve garnished with rosemary and grapefruit wedges .

The mixologists at Kim Crawford created this recipe .

The Bee ’ s Freeze

2 oz . Barr Hill gin 1 ½ oz . Raw honey syrup 1 ½ oz . Fresh lemon juice 1 cup Ice

Combine ingredients in a blender and blend . Garnish with a dried lemon wheel .

The mixologists at Gin Lane in Montpelier , VT , created this recipe .

Ube Colada

2 oz . Don Papa rum 1 oz . Coconut cream 1 ½ oz . Pineapple juice Dash of nutmeg Dash of bitters 3 drops Ube extract 2 cups of ice

Blend into smoothie consistency . Pour into Hurricane glass and garnish with an edible flower .

The mixologists at Don Papa created this recipe .

CALL FOR RECIPES !

Cheers is looking for more innovative and original recipes using whiskey or liqueur . Please specify ingredient quantities ( oz ., tsp ., etc .). Email recipes to mdowling @ epgacceleration . com

www . cheersonline . com BevX Issue 2022 • 33