Cheers January/February 2013

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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DRINKS Glorious Gin Drinks Innovative cocktails incorporating the venerable botanical spirit WINTER'S EMBRACE Arthur Kozlovski, a mixologist at Bar Catalonia in New York, created this recipe 1 ½ oz. Caledonia gin 4 ½ oz. Green tea mix (recipe below) Ginger ale Lime wedge and mint leaves Muddle lime wedge, 4 mint leaves, and gin. Add green tea mix, and ice [for cold version] and stir vigorously. Strain over highball with ice. Top with ginger ale, garnish with mint sprig and lime wedge. For green tea mix: Bring to a boil: 4 Cups of water 4 Green tea bags 5 Tablespoons of local raw honey 1 Handful of fresh mint Simmer for 30 minutes, covered, stirring every 10 minutes. Then remove teabags and mint, cool for about an hour or so. BLUECOAT GIN BLOSSOM Meredith Maciolek of Philadelphia Distilling created this drink 2 oz. Bluecoat American Dry gin 1 oz. St. Germain elderflower liqueur ½ oz. fresh lemon juice Splash of Chambord Shake all ingredients over ice and serve in martini glass. LONDON ROSE Luke Detraz, a Phoenix-based mixologist, contributed this recipe 1 ¾ oz. Beefeater gin ½ oz. St. Germain elderflower liqueur 1 ¼ oz. Rose tea (recipe below) ½ oz. Pomegranate juice 1 egg white Mix all ingredients together in a shaker. Shake well for 10 seconds. Strain into a snifter and garnish with a red rose pedal. For rose tea: Steep rose pedals in water and honey. Use 10-15 rose pedals per cup of water; 2 oz. of honey per cup. OXLEY THYME & CITRUS FIZZ Mixologist Manny Hinojosa created this recipe 1 ½ oz. Oxley gin ½ oz. St. Germain elderflower liqueur 2 oz. The Perfect Purée Thyme & Citrus Splash of ginger beer Serve over the rocks in a highball glass. Garnish with a fresh sprig of thyme and lemon wedge. CHERRY COBBLER Recipe courtesy of the mixologists at London 40 Dry Gin 2 oz. London 40 Dry gin 1 ½ oz. Schladerer Edel Kirsch ¾ oz. Sugar syrup ¾ oz. Lemon juice 1 tsp. Crème de cassis Pour into a double-cocktail glass filled with crushed ice. Garnish with a slice of lemon, a cherry, and a mint spring. Serve with a short straw. ORANGE ZEST NEGRONI Mixologist Manny Hinojosa created this recipe 1 ½ oz. Oxley gin ½ oz. Campari ½ oz. Martini & Rossi Rosato Vermouth 1 bar spoon The Perfect Purée Orange Zest Combine ingredients into a mixing glass with ice. Shake, double strain and serve up, garnish with orange zest. SPRING BLOSSOMS Luke Detraz, a Phoenix-based mixologist, contributed this recipe 1 ½ oz. Hendrick's gin ½ oz. Yellow chartreuse ¾ oz. Fresh orange juice 1 teaspoon of apricot marmalade Topped with sprite. Shake together all ingredients, shaking well to break up the marmalade. Strain through a fine mesh strainer into martini glass and garnish with a thyme sprig. Call for Recipes! Cheers is looking for more innovative and original cocktail recipes using tequila. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email JANUARY/FEBRUARY 2013 | 13

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