with ice for 15 seconds. Double strain into rocks glass over king cube. Garnish with a matcha-dusted lemon wheel. |
Spencer Leibold, beverage director at WarrenPeace in New York, created this recipe. |
THIRD STREET SOUR |
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The mixologists at Butler’ s Pantry in St. Louis created this recipe.
THIRD STREET SOUR
1 ½ oz. Great Jones straight bourbon 1 oz. Pear puree( such as Boiron) ½ oz. Fresh lemon juice ½ oz. Simple syrup 1 dash Cardamom bitters 1 oz. Dry red wine for float( such as a Long Island cabernet franc)
In a cocktail shaker, combine all ingredients except for the wine. Fill with ice, and shake until chilled. Strain into an ice-filled fancy coupe. Float red wine on top. Garnish with a bourbon-poached maraschino cherry.
The mixologists at Great Jones Distilling Co. created this recipe.
FALL FOR AGAVE
2 oz. Corralejo reposado tequila ¾ oz. Real pumpkin purée 3 oz. Pineapple juice 3 dashes Angostura bitters
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PUMPKIN SPICE ESPRESSO MARTINI
2 oz. Teremana Reposado tequila 1 oz. Espresso ½ oz. Coffee liqueur ¼ oz. Pumpkin spice syrup
Combine ingredients and shake with ice. Strain into a cocktail glass. Garnish with pumpkin spice dusted on top.
The mixologists at Teremana created this recipe.
ROSEMARY ORCADIAN
1 ½ oz. Highland Park 12 Scotch whisky 1 oz. Cranberry juice ½ oz. Orange liqueur ½ oz. Fresh lime ¼ oz. Rosemary simple syrup
Combine ingredients and shake. Strain into coupe glass. Garnish with a burnt rosemary sprig.
The mixologists at Highland Park created this recipe.
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FALL FOR AGAVE
SWITCH HITTER
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PUMPKIN SPICE
ESPRESSO MARTINI
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Combine ingredients and shake. Strain into a rocks glass over ice. Garnish with whipped cream and a cinnamon stick.
The mixologists at Tequila Corralejo created this recipe.
SWITCH HITTER
1 ½ oz. Manojo mezcal ¾ oz. Coffee-infused Campari ½ oz. Sweet vermouth ¼ oz. White crème de cacao 2 dashes Tobacco bitters
Combine ingredients in mixing glass with ice and stir. Strain into a Nick and Nora glass. Garnish with an orange peel and brandied cherry.
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FALLING LEAVES
1 ½ oz. Tequila Reposado ¼ oz. Domaine de Canton ginger liqueur ¾ oz. Lemon juice 1 ¼ oz. Mint syrup 1 ¼ oz. Pomegranate juice 2 dashes Fee Foam
Combine all spirits and ingredients in a shaker with ice. Shake for 10 to 15 seconds until well chilled. Strain the mixture into a Martini coupe. Garnish with mix of mini edible autumn leaves and marigold flowers.
The mixologists at Waldorf Astoria Washington DC created this recipe.
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FALLING LEAVES |
ROSEMARY ORCADIAN |