DRINKS

1 ½ oz . Plantation 5 Year rum 1 ½ oz . Bacardi spiced rum 2 oz . Sweet potato puree ½ oz . Lemon

Combine ingredients in a mixing tin and shake . Strain into a Tiki glass with crushed ice . Garnish with pineapple fronds and an orchid .

The mixologists at Vaso in Dublin , OH , created this recipe .

2 oz . Neisson Rhum Agricole ½ oz . Apologue saffron liqueur ½ oz . Almond orgeat ½ oz . Lemon juice 5 dashes Bittermens Elemakule tiki bitters

Combine ingredients in a cocktail shaker . Top with ice and shake vigorously . Serve over ice in a rocks glass . Garnish with edible marigolds or nasturtiums .

CALL FOR RECIPES !

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

44 • Summer 2023

Mixologist Christopher Hamm of Soif Wine Lounge created this recipe .

1 oz . Cognac 1 oz . Jamaican rum 1 oz . Elderflower liqueur ½ oz . Lime and lemon juice ½ oz . Honey syrup ½ oz . Chamomile syrup

Combine ingredients in a mixing tin and shake . Strain into a rocks glass over ice . Garnish with chamomile flowers .

The mixologists at LoLa 41 restaurant , with locations in Boston and Palm Beach , created this recipe .

1 oz . Koloa Kaua ’ i white rum 1 oz . Tequila Reposado ½ oz . Agave ( add as needed ) ½ oz . Cointreau 1 oz . Fresh lime juice 1 oz . Ripe passion fruit pulp ( with seeds )

Add all ingredients to a cocktail shaker with ice and shake vigorously . Add agave as needed for desired sweetness . Pour into wine glass with ice . Garnish with a lime wedge .

Mixologist Jennifer Bryant created this recipe .

1 ½ oz . Equiano light rum ½ oz . Coconut creme ¼ oz . Aperol ½ oz . Lemon ¼ oz . Honey 2 dashes Orange bitters 1 Egg white Rose water mist

Add all ingredients into a shaker tin , egg white first . Add a large ice cube , shake vigorously for 15 seconds . Strain back into the tin and shake again for 10 seconds . Pour into chilled coupe glass . Add 3 dots of Peychaud ’ s bitters in a line , and lightly run the bar spoon end to make a line to connect dots . Lightly mist cocktail with rose water . Add dry rosebuds for garnish .

The mixologists at Equiano created this recipe .

2 oz . Coconut rum ¾ oz . Pineapple juice

1 / 3 oz . Pineapple syrup

¼ oz . Lemon juice 2 ½ oz . Soda water

Fill highball glass with ice . Add all ingredients to the glass . Stir to combine . Garnish with a pineapple wedge and a pineapple leaf .

The mixologists at Bacardi created this recipe .

1 ½ oz . Santa Teresa 1796 rum ¼ oz . Plum brandy

1 / 3 oz . Ginger juice

¾ oz . Fresh lemon ¾ oz . Runny honey Top with Ginger ale

Combine all ingredients except ginger ale into a shaker . Shake , and strain into a highball glass . Top with ginger ale .

The mixologists at Santa Teresa created this recipe .

1 ½ oz . Mount Gay Eclipse rum ½ oz . Lemon ½ oz . Raspberry syrup 4 oz . Soda

Add all ingredients , except soda , into glass . Stir and add ice . Add soda . Garnish with raspberry / and or thyme .

The mixologists at Mount Gay created this recipe . www . cheersonline . com