Cheers

Cheers April/May 2018

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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www.cheersonline.com 58 • April/May 2018 DRINKS Gr een Goddess 1 ½ oz. Tequila blanco ½ oz. Salers aperitif ½ oz. Lime juice ½ oz. Pineapple juice ½ oz. Vanilla-bean simple syrup ½ oz. Celery juice Fever Tree tonic water Combine ingredients and short shake with 3 Kold Draft ice cubes. Strain into glass with Kold Draft ice and top with tonic and 3 celery ribbons Brian Evans, head bartender at Sunday In Brooklyn in Brooklyn, NY, created this recipe. Violetta 1 ½ oz. Maestro Dobel Humito tequila ½ oz. Creme de violette ½ oz. Creme de pamplemousse 1 oz. Grapefruit juice ½ oz. Lemon juice 4 drops Fresh beet juice Combine ingredients and shake. Strain over ice into double Old Fashioned glass and garnish with a lemon peel. Jenny Schneider, bar manager of Copita Tequileria y Comida in Sausalito, CA, created this recipe. Mediter r anean Margar ita 2 oz. Patrón Reposado tequila ¾ oz. Patrón Citrónge Orange liqueur 1 ½ oz. Amontillado sherry 1 oz. Lime juice ½ oz. Agave nectar Barspoon orange marmalade Combine ingredients and shake. Pour into coupe glass rimmed with cham- oy/tajin mixture. Garnish with a lime peel. Mixologist Yanaida Prado from Barcelona, Spain, created this recipe. Spicy Lover 2 oz. Jalapeno-infused Corralejo silver tequila ¾ oz. Blueberry syrup ¾ oz. Chambord rasperry liqueur 2 oz. Sweet and sour Fill shaker with ice and add all ingredients. Shake well, and pour entire contents of shaker into a bucket glass. Garnish with 3 skewered blueberries. (Can also pre-rim glass with Pop Rocks candy.) The mixologists at Corralejo created this recipe. The Exhibitionist ½ oz. Casamigos Silver tequila ½ oz. Aperol 1 oz. Pineapple juice ½ oz. Vanilla syrup 3 oz. Brut prosecco Combine all ingredients except prosecco and shake with ice. Add prosecco to mixture and strain into a chilled Champagne fl ute. Garnish with a "buzz button" (Szechuan button edible fl ower) if available. The mixologists at Andiron Steak & Sea in Las Vegas created this recipe. Paloma Escobar 1 ½ oz. Casamigos Blanco tequila 2 oz. Fresh grapefruit juice 2 oz. Fresh lime juice ½ oz. Simple syrup Rim a glass halfway with a mixture of dried and ground red chilies, dehydrated lemon or lime zest and kosher salt. Combine tequila, grapefruit and lime juice into a shaker with ice. Strain and pour liquid into glass and top with lime wheel garnish. The mixologists at STK Toronto created this recipe. Habanero Hell Fir e 2 parts Tres Agaves Reposado tequila 2 parts Pear puree 2 dashes Habanero bitters 1 part Tres Agaves agave nectar Seeds of 1 jalapeno pepper, muddled Rim glass with black pep- per and salt. Then muddle seeds of jalapeno pepper in pre-rimmed Margarita glass. Pour remaining ingredients in glass, top off with ice and stir. Jakob Hostetter, beverage director of Cantina 1838 in New York, created this recipe. Ber ry Shikanji 2 oz. Blanco tequila ¼ oz. Chareau aloe liqueur ½ oz. Caraway-spiced agave ½ oz. Fresh lime juice ¼ oz. Mace saline solution 4 Blackberries Combine ingredients and shake. Pour into Collins glass and garnish with blackberries on a pick. Jeffrey Philip, bar manager at Rooh in San Francisco, created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using rum or gin. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@ epgmediallc.com. Tequila Cocktails To Consider PHOTO CREDIT: BILL MILNE PHOTO CREDIT: ALLISON TONG PHOTO CREDIT: ERIC MEDSKER

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