Harpie & Shrew |
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Sparkling Raspberry
Rosé
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Lavender Daisy
Cactus Flower
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Harpie & Shrew 1 ½ oz . Absolut Elyx vodka ¾ oz . Lemon juice ¾ oz . Cointreau ¼ oz . Chareau aloe vera liqueur 2 dashes Lavender bitters Soda water
Add all ingredients , except soda water , to a shaker tin . Add ice and shake until cold . Strain contents into a Collins glass with ice and top with soda water . Garnish with a lavender sprig .
Jesse Cyr , beverage curator at the Fairmont Olympic Hotel in Seattle , created this recipe .
Sparkling Raspberry Rose 1 ½ oz . Casamigos Blanco tequila 1 oz . Fresh lime juice ¾ oz . Simple syrup 4 Raspberries 2 Dashes Peychaud ’ s bitters Top off with sparkling brut rosé Edible flowers in assorted colors for garnish
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Gary Wallach , partner of Renwick Hospitality Group and beverage director of Lindens restaurant in New York ’ s Arlo SoHo hotel , created this recipe .
Cactus Flower 1 oz . Sombra mezcal 1 oz . Ancho Reyes chile liqueur ¾ oz . Orgeat ¾ oz . Lemon
Combine ingredients in mixing tin and whip shake . Transfer contents to glass , fill with pebble ice all the way to the top where a cone protrudes above the glass . Add in a straw , top with cayenne powder . Garnish with a dehydrated lemon wheel and a yellow marigold flower .
Note : “ Whip ” is a shaking technique mainly used for drinks served over crushed ice . Combine ingredients into shaker , add a small amount of pebble / crushed ice and shake until fully dissolved .
The mixologists at Pez Loco Restaurant & Tequila Bar in Miami created this recipe .
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Ryem Thyme |
Carnaval |
Combine all ingredients except brut rosé into tin shaker . Muddle raspberries . Add ice , shake vigorously and fine strain into coupe glass . Top off with sparkling brut rosé and garnish with edible flowers .
The mixologists at Casamigos created this recipe .
Lavender Daisy 1 bar spoon Concord grape jam ½ oz . Egg white ¾ oz . Lavender syrup ¾ oz . Lemon juice ¾ oz . El Gobernado pisco ¾ oz . Empress 1908 gin 1 oz . Club soda poured freely
Measure the egg white in a jigger and add to a large tin . Build all other ingredients in a small tin . Combine with egg white and dry shake for 10-15 seconds . Crack open the tin , add ice . Shake again for 10-15 seconds . Strain into glass . Add half the amount of club soda needed , let set for 10-20 seconds . Add the last of the club soda to lift the foam above the rim of the glass . Garnish with an edible flower .
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Ryem Thyme 1 ½ parts Redemption rye 1 ½ parts Grapefruit juice ¼ parts Lemon juice ¾ parts Aperol
Shake all ingredients with ice and a few sprigs of thyme . Strain over rocks in an Old Fashioned glass . Top with tonic water , if desiered , and garnish with thyme sprig .
The mixologists at Redemption created this recipe .
Carnaval 1 ½ oz . Silver tequila 1 oz . Orange liqueur 1 oz . Lime juice ½ oz . Agave 2 slices Jalapeño 4 chunks Watermelon Tajin seasoning for garnish
Rim rocks glass with Tajin seasoning . In Boston shaker , muddle jalapeño and watermelon . Add
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