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Shake everything together. Double strain( use both a hawthorne strainer and a fine strainer) into a coup glass.
Kirk Gibson, beverage director of Lucky Star in Atlanta, created this recipe.
CEREAL MILK ICED LATTE
1 ¼ oz. Vodka ¾ oz. Citral lemongrass liqueur 1 oz. Cinnamon syrup 3 oz. Milk( any kind) 2 shots Espresso
Shake ingredients( except espresso) and pour over ice into a hurricane or Collins glass. Layer with espresso. Top with whipped cream and a sprinkle of Fruity Pebbles cereal.
The mixologists at Mother’ s Ruin in New York created this recipe.
IRIS 75
1 oz. New Amsterdam gin ½ oz. Fresh lemon juice ½ oz. Simple syrup ¼ oz. Butterfly pea flower syrup 2 – 3 oz. Chilled sparkling white wine
Shake all the ingredients together with ice. Strain into a chilled Champagne flute. Top gently with sparkling white wine. Garnish with a lemon twist.
The mixologists at Tujague’ s in New Orleans created this recipe.
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JOLENE
2 oz. Codigo blanco tequila ½ oz. Lime juice ¾ oz. Agave 1 oz. Watermelon strawberry syrup
Combine ingredients and shake. Pour into a cactus glass. Garnish with a triangle sliced watermelon.
The mixologists at Desert 5 Spot DC in Washington D. C., created this recipe.
ROOT & FIRE
1 ½ oz. Teremana Anejo tequila 1 ¼ oz. Carrot juice ½ oz. Paolucci Amaro CioCiaro ¾ oz. Ginger syrup 1 oz. Lime juice 2 dashes Foaming bitters pinch of Turmeric
Rim a Collins glass with a mix of black pepper, turmeric and salt rim. Combine ingredients in a shaker and shake. Pour into rimmed glass.
Jess Lyerly, beverage director at Palo Santo restaurant in Atlanta, created this recipe.
MATCHA MARGARITA
2 oz. 1800 Cristalino tequila 1 tsp. Matcha powder 1 oz. Honey syrup ¾ oz. Fresh lime juice
In a mixing tin, combine tequila, matcha powder, lime juice and honey
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syrup. Add ice and shake vigorously. Strain over fresh ice into rocks glass. Garnish with a lime wheel lightly drizzled with honey.
The mixologists at 1800 created this recipe.
LAVENDER & ESPRESSO
2 oz. Skyy vodka ½ oz. Averna ½ oz. Kahlua 1 oz. Espresso ½ oz. Lavender syrup
Combine ingredients and shake. Strain into a rocks glass with a big rock. Garnish with three espresso beans.
Mixologist LP O’ Brien created this recipe.
THE GRAND DAME 1926
1 oz. Bombay Sapphire gin ½ oz. Dragon fruit purée ¼ oz. Demerara simple syrup Freshly muddled cucumber Splash of prosecco
Combine ingredients( except prosecco) and shake. Pour into wine glass with ice. Top with splash of prosecco. Garnish with mint sprig and dragon fruit.
The mixologists at La Concha Key West Autograph Collection created this recipe for the hotel’ s 100 anniversary this year.
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PHOTO CREDIT: © RICHARD STOW |
IRIS 75
JOLENE
ROOT & FIRE
MATCHA MARGARITA
LAVENDER & ESPRESSO
THE GRAND DAME 1926
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