DRINKS

BACK IN BLACK

¾ oz . H by Hine VSOP Cognac ¾ oz . Black sesame-infused Knob Creek bourbon * 1 oz . Cynar ½ oz . Licor 43 2 dashes Orange bitters

Combine all ingredients with ice and stir . Strain into a Martini glass . Garnish with an orange twist .

* For Black sesame-infused Knob Creek bourbon 1 750-ml . bottle Overproof Knob Creek bourbon 25 g . Roasted salted black sesame seeds

Using a spice grinder , roughly grind the sesame seeds . Combine the ground sesame and bourbon and let steep for 10 minutes . Strain through a coffee filter and return strained liquid to the bottle .

Kevin Diedrich , owner of P . C . H . in San Francisco , created this recipe .

MONET ’ S IMPRESSION

1 ½ oz . Calvados

½ bar spoon Matcha powder ¼ oz . Ginger syrup ½ oz . Cucumber juice ½ oz . Centum Herbis liqueur ¾ oz . Lime juice

Combine all ingredients in a shaker and give it a hard shake . Strain into Collins glass . Garnish with yellow flower and citrus sugar on the rim .

The mixologists at Bar Bastion in New York created this recipe .

FULL OF ' GNAC

1 ½ oz . Cognac 1 oz . St George Spiced Pear liqueur ¾ oz . Cointreau ¾ oz . Lemon juice ¾ oz . Apple cider spiced syrup

Combine ingredients and shake . Strain into coupe glass . Garnish with apple slices on a pick .

The mixologists at Canoe in Atlanta created this recipe .

BLACKBERRY MAGIC

Manhattan 5 Muddled fresh blackberries 1 oz . Rye whiskey 1 oz . Grand Brulot Cognac ¼ oz . Sweet red vermouth ½ oz . Creme de Griotte liqueur Bar spoon Brandied cherry juice .

Combine ingredients and stir . Strain into chilled coupe glass . Garnish with two blackberries and brandied cherry .

Carlos Lasalle , bartender at the Key Biscayne Yacht Club in Florida , created this recipe .

PLUM & POETIC

¾ oz . Blanco Tequila ¾ oz . Dolin dry vermouth ¼ oz . Apple brandy ¼ oz . Lo Fi Gentian amaro

½ oz . Plum sage shrub * splash Grapefruit juice

Combine ingredients and stir over ice . Strain into a Nick & Nora or coupe glass . Garnish with a lemon twist and sage .

* For Plum and sage shrub : 1 pint Plums 1 quart Sugar 1 quart Water Sage sprigs 10 oz . Apple cider vinegar

Remove pits from plums , blend everything on high for 2 minutes in a blender , and strain .

Adam Morgan , bar manager at Husk in Nashville , created this recipe .

THE REVIVALIST

1 ½ oz . H by Hine VSOP Cognac ½ oz . Apricot brandy ¾ oz . Fresh lemon juice ¾ oz . Peach and lemon shrub ¾ oz . Water 2 dashes Peach bitters

Combine all ingredients and shake over ice . Strain into a chilled Nick & Nora glass . Garnish with fresh thyme .

The mixologists at Hine created this recipe . •

CALL FOR RECIPES ! Cheers is looking for more innovative and original recipes using vodka or rum . Please specify ingredient quantities ( oz ., tsp ., etc .). Email recipes to MDowling @ epgacceleration . com www . cheersonline . com Winter 2024 • Cheers 31