Pretty in Pink |
Sponsor Me 1 ½ oz . Tanqueray Sevilla gin ½ oz . Iris Blanco vermouth ½ oz . Elderflower liqueur ½ oz . Lavender syrup ½ oz . Lime juice
Dry shake all the ingredients . Add ice and shake together for 30 seconds to emulsify . Strain in a coupe glass .
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La Havana 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 .
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Big In Japan |
La Havana |
Chef Katsuji Tanabe of a ’ Verde Cocina and Tequila Library in Cary , NC , created this recipe .
Pretty in Pink 2 oz . El Tequileño Platinum tequila ½ oz . Fresh lime juice 2 oz . Pink lemonade 1 bar spoon Agave syrup ¾ oz . Triple sec Top with soda
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The mixologists at Vaso in Dublin , OH , created this recipe .
Coco Rosa 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
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Add all ingredients except soda to a shaker over cubed ice . Shake until ice cold . Strain into a highball glass over cubed ice and top with soda . Garnish with raspberries , edible flowers and a cucumber ribbon .
The mixologists at El Tequileño created this recipe .
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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 . |
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Takes Two To Mango |
Coco Rosa |
Big In Japan ¾ oz . Hendrick ’ s Gin ¾ oz . Pimms ½ oz . Italicus liqueur ½ oz . Fresh lemon juice ¾ oz . Homemade raspberry elixir Egg white
Combine ingredients and dry shake ( no nice ). Strain into a coupe glass . Garnish with a sage leaf .
The mixologists at Fandi Mata in Brooklyn , NY , created this recipe .
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The mixologists at Equiano created this recipe .
Takes Two To Mango 1 ½ oz . Aberfeldy 12 year old Scotch ½ oz . Honey syrup 1 oz . Mango puree ½ oz . Lemon juice ¼ oz . St . Germain elderflower liqueur 2 dashes Angostura bitters
Add all ingredients to tin , add ice and shake vigorously for 20-30 seconds . Strain into a rocks glass and fill with ice . Garnish with a spear of fresh mango .
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The mixologists at Aberfeldy created this recipe . |