DRINKS

Yellow Dreams

2 oz . Chamomile water 1 ½ oz . Bombay Sapphire gin ½ oz . St . Germain elderflower liqueur ¾ oz . Fresh lemon juice ½ oz . Cane sugar syrup

Combine all ingredients and shake hard . Strain over fresh ice into a Collins glass and top with Mountaine Honeysuckle sparkling water . Garnish with fresh chamomile buds .

Atlanta-based bartender Keyatta Mincey Parker created this recipe .

Straw-Peary Beret

2 oz . Gin 3 oz . Pear juice 1 oz . Hibiscus strawberry syrup ½ oz . Lemon juice 3 dashes Hella Co . orange bitters Champagne

Combine ingredients , except Champagne , in a cocktail shaker . Shake and pour in a wine glass over ice . Top with Champagne .

Jungle Cat

1 ½ oz . Tom Cat gin ¾ oz . Campari 1 ½ oz . Fresh pineapple juice ½ oz . Fresh lime juice ½ oz . Dark robust Vermont maple syrup

Combine all ingredients in a cocktail shaker and shake . Strain into a rocks glass with pebble ice and garnish with a Campari-soaked dehydrated pineapple .

Sam Nelis , head bartender / beverage director at Barr Hill Distillery ’ s main bar in Montpelier , VT , created this recipe .

For the Hibiscus strawberry syrup : Stir 1 oz . of The Perfect Purée Strawberry Puree , thawed , with 4 oz . hibiscus tea .

Mixologist Cody Goldstein , @ muddlingmemories , created this recipe .

Emily ’ s Garden

1 ½ oz . Bombay Sapphire gin 1 oz . Creme de violette liqueur ½ oz . Lemon juice ½ oz . Ginger syrup

Combine ingredients and shake with ice . Strain over ice and garnish with 2 drops of rose water and 3 dried rosebuds .

The mixologists at Fork & Barrel restaurant in Louisville , KY , created this recipe .

The Green Fog

1 ½ oz . Gin 1 oz . Absinthe Grande Absente 1 oz . Lime juice 2 oz . Sweetened Granny Smith apple juice * 4 dashes Apple blossom bitters Egg white

Combine all ingredients , except soda , in a chilled shaker . Dry shake first , then shake again with one large piece of ice . Strain into a cocktail glass .

* For Sweetened Granny Smith apple juice : Core and quarter one Granny Smith apple , leaving the skin on . Blend until liquified with 4 oz . of simple syrup and a squeeze or two of lime juice . Strain using cheesecloth or a nut milk bag . Bottle and refrigerate , should keep for about a week .

Mixologist @ the . sauceress created this recipe .

Strawberry Moon Spritz

1 ½ part Hendrick ’ s Lunar gin ½ part Maraschino liqueur ½ part Lemon juice Top with club soda

Build in a wine glass over ice . Lightly churn and garnish with strawberry slices and cucumber slices .

The mixologists at Hendrick ’ s created this recipe .

Moon On The Water

2 oz . Roku gin ¾ oz . Rosemary simple syrup * ¾ oz . Cold-pressed lime juice ¾ oz . Fukucho Junmai Ginjo sake

Combine ingredients and shake . Strain into a cocktail glass and garnish with a sprig of rosemary .

* For Rosemary simple syrup : Combine 1 cup of sugar , 1 cup of water and ¼ cup of rosemary leaves . In a saucepan , bring to a boil . Simmer while stirring until sugar dissolves . Let cool and strain into a jar .

The mixologists at TAO Asian Bistro & Lounge at the Mohegan casino in Uncasville , CT , created this recipe .

CALL FOR RECIPES !

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

56 • Summer 2021 www . cheersonline . com