T:2.25"
DRINK CULTURE
BONUS DRINK
For more summer drink
recipes, see page 46.
Height: 8-7/8"
Capacity: 19-3/4 oz.
YOU KNOW
HOW TO
DINE THEM.
CHEERS EDITORIAL ADVISORY BOARD
Dale DeGroff
King Cocktail
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The Little Nell
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WorldofBeer.com
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Morton's The Steakhouse
Heather Berry
Director of Beverage and
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The Cheesecake Factory
Restaurants, Inc.
John W. Fischer, M.S., CHE
Associate Professor
The Culinary Institute of
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Vice President of Beverage
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Legal Sea Foods
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Consultant
Beverage Alcohol Resource,
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Director of Worldwide
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Norwegian Cruise Line
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Director of Adult Beverage
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HMSHost
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Global Operations Services
Marriott International Inc.
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Senior Director of Beverage
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Darden Restaurants
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Vice President, Food and
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Wyndham Worldwide
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Marketing and Brand
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Edward M. Korry
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Beverage and Dining Service
College of Culinary Arts
Johnson & Wales
Degustazione Red Wine Glass
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Modern Mixologist
Kevin Settles
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Bardenay Restaurant
Stacey Smith
Beverage Director
Pappas Restaurants
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Vice President Beverage
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Landry's Restaurants Inc.
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Beverage Director
Yard House Restaurants
Ken Lennox
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Ruby Tuesday Inc.
Monica Tary
Vice President of
Beverage & Training
Cheeseburger in Paradise
Larry McGinn
Partner
iMi Agency
Mary Melton
Director of Beverage
P.F. Chang's China Bistro
Robert Plotkin
President
BarMedia
Blake Rohrabaugh
Beverage Director
Bar Louie Restaurant
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David Tetens
Director of Beverage &
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North America Division
Starwood Hotels and Resorts
Here's how to
wine them.
Starting at $3 per glass.
Ryan Valentine
Director of Beverage
Operating Partner
Cameron Mitchell
Restaurants
Suzan Waldschmidt
Director of Beverage
Outback Steakhouse
Available through your
distributor or at riedelop.com.
T:10"
PRICKLY PEAR & CHILE
PIQUIN MARGARITA
San Francisco Bay Area
mixologist Manny Hinojosa
developed this cocktail.
1 oz. Cazadores Blanco
tequila
1 oz. Delirio Joven mezcal
1 oz. The Perfect Purée
Prickly Pear Puree
1 oz. Agave nectar
1 oz. Lime juice
Pinch of chile piquin
Chile piquin salt rim
(optional, but
recommended)
In a mixing glass combine
all the ingredients with ice,
except chile piquin. Shake
vigorously and strain over
the rocks. Garnish with a
lime wheel and chile piquin.
