DRINK CULTURE

WHAT I’ M

DRINKING NOW

NICOLE HAARKLAU IS CORPORATE DIRECTOR, FOOD & BEVERAGE OPERATIONS AT COURY HOSPITALITY.

My go-to cocktail is always a Cosmopolitan. The Cosmo is a classic for a reason— it’ s elegant and sophisticated, and a perfect balance of sweet, tart and refreshing.

It is a great pre-dinner or Happy Hour drink because it ' s an easy cocktail to make your own, and vodka is incredibly versatile, which is why there are countless different variations of the Cosmo found in bars and restaurants around the country. For example, at Coury Hospitality’ s restaurants, you can find the 726 Cosmo at Vast OKC, made with cinnamon syrup and pineapple, or the Bomb City Cosmo at Paramount Recreation Club, made with Bomb City Vodka, cucumber and St. Germain elderflower liqueur, or the Dizzy Dame at Dockum, made with strawberryinfused vodka.

My Cosmo recipe is a bit unique from the classic as I only make them with white cranberry juice and garnish with an orange peel, instead of the traditional cranberry with lime. The vodka you use is important! Using a highquality vodka, such as Grey Goose, is key to making a wellbalanced Cosmo.

And just like with wine, the glass you use really does matter! Use a proper Martini glass and don’ t forget to chill it before pouring your Cosmo. The wide rim and shape of the glass helps develop the aromas and enhance the flavors of the cocktail, while the long stem helps control the temperature and keep it chilled for a crisp, refreshing sip every time.

COSMOPOLITAN

2 oz. Grey Goose vodka ¾ oz. Freshly squeezed lime juice ¾ oz. Cointreau ¾ oz. White cranberry juice Orange peel for garnish

Combine all ingredients into a shaker and then add ice. Shake and then double strain. Pour into a chilled Martini glass. Garnish with an orange peel— make sure to get the essence in the glass

Table 45 in the InterContinental Cleveland Hotel has a sushi-inspired Dirty Martini riff made with caviar. The On A Roll combines Hanson’ s Cucumber Vodka, Dolin Dry Vermouth, ponzu sauce, pickled ginger with its juice, and a small spoon full of tobiko( flying fish roe).

The cocktail is shaken and strained over a large ice cube in a rocks glass, garnished with an extra scoop of tobiko on a spoon.

“ We aimed for something clean, classy and unique, which led us to the " dirty " Martini-inspired direction,” says bartender Chris Angelotti.“ Ponzu and pickled ginger juice act as the driving agent of flavor, blending both sweet and umami flavors typically found in sushi-based cuisine— hence the name On A Roll. The tobiko adds bursts of salinity without overpowering the palate with fishiness.”

ON A ROLL

3 oz. Hanson cucumber vodka ½ oz. Dolin dry vermouth ¼ oz. Ponzu sauce ¼ oz. Pickled ginger( with juice) Small demitasse spoon of Tobiko

Combine all ingredients over ice. Shake and strain into rocks glass with big cube. Garnish with one additional scoop of tobiko. www. cheersonline. com Summer 2025 • Cheers 7