all remaining ingredients . and shake with ice . Strain into rimmed rocks glass and add fresh ice . Garnish with a watermelon triangle slice . |
½ oz . Agave nectar ½ oz . Luxardo Maraschino cherry juice 2 Dashes Angostura bitters |
Corazon DeMelon |
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The mixologists at Conrad Fort Lauderdale Beach in Florida created this recipe . |
Combine ingredients in a shaker with ice and shake . Pour into a rocks glass with ice . |
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Corazon De Melon |
The mixologists at The Tipsy Flamingo in Miami created this recipe . |
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3 oz . Fresh cantaloupe juice ( blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth . Strain the mixture through a mesh strainer ) 2 oz . Havana Club Blanco rum ½ oz . Fresh lime juice 1 oz . Simple syrup 1 oz . Maraschino cherry juice Dash orange bitters
Add the rum , cantaloupe juice , syrup , cherry juice and lime juice to a shaker filled with ice . Shake for 30 seconds then pour into a frosty glass . Garnish with a wedge of lime and a melon ball .
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Green Goddess 2 oz . Grey Goose La Poire vodka ¾ oz . Italicus bergamot liqueur ¼ oz . Midori ¾ oz . The Perfect Purée Green Apple Puree , thawed ¾ oz . Lemon juice ½ oz . Simple syrup 1 Egg white
Combine all ingredients in a shaker tin and dry shake . Add ice and wet shake . Double strain into a chilled coupe . Drop 3 dashes of cranberry bitters in a line on top .
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Peach Mango Margarita |
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For Frozen Version : 1 cups Cubed honeydew ( 1 melon ) 2 oz . Havana Club Blanco rum ¾ oz . Fresh lime juice 1 tsp . Honey ½ cup Crushed ice Dash orange bitters
Place all ingredients in a blender and blend , starting at low speed and move up to high speed until honeydew is pureed . Add crushed ice and blend until incorporated .
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Casey Willis , bar manager at Chelsea Corner in Dallas , created this recipe .
Mediterranean Mule 1 ½ oz . Rosemary-thyme vodka * ¼ oz . Galliano L ’ Autentico ¾ oz . Lime juice ½ oz . Liber & Co . ginger syrup ½ oz . Liber & Co . orgeat syrup 1-2 oz . Soda water
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Tipsy Flamingo |
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The mixologists at Havana Club created this recipe .
Peach Mango Margarita 1 ½ oz . DeLeón Blanco tequila 1 oz . Peach puree ½ oz . Mango puree ½ oz . Fresh lime juice ½ oz . Fresh lemon juice ¾ oz . Agave nectar syrup
Rim rocks glass with Tajin and salt and fill with ice . Add all ingredients into a shaker with ice . Shake and strain into ice-filled , rimmed glass . Garnish with lime wheel and fresh peach slice .
The mixologists at DeLeón created t his recipe .
Tipsy Flamingo 1 ½ oz . Ketel One Botanical Grapefruit & Rose vodka 1 oz . Lemon juice 1 oz . Pink grapefruit juice
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Combine all ingredients , except soda water , in a shaker . Add ice and shake . Add soda to shaker , and strain over fresh ice in a glass . Garnish with thyme and oregano sprig .
* For Rosemary-thyme vodka : Add 1 sprig of rosemary and 2 sprigs of thyme to bottle of vodka . Let sit out at room temperature overnight . Strain out any herb remnants .
The mixologists at Aba Austin restaurant in Texas created this recipe .
Swim Call 2 oz . Old Line Aged Caribbean rum ½ oz . Passion fruit liqueur ½ oz . Orgeat ½ oz . Fresh-squeezed lime juice
Combine ingredients and shake . Serve on the rocks with mint garnish .
The mixologists at The Ready Room , Old Line ’ s cocktail bar , created this recipe .
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Green Goddess
Swim Call
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Mediterranean Mule |