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DRINKS Summer Cocktails to Savor Mixologists from all over the U.S. share some seasonal sips BARDSTOWN KING The mixologists at The Rye House in New York created this recipe. 1 oz. Wild Turkey Bourbon 101 ¾ oz. Wild Turkey Bourbon 81 ¾ oz. King's Ginger liqueur 1 dash Angostura bitters 1 dash Xocolatl Mole bitters Stir all ingredients, strain and serve in a coup and garnish with an orange twist. PERUVIAN MULE This recipe was created by Jessica Taylor, bartender at the JW Marriot Indianapolis. 1 ½ parts Portón Pisco ¾ part lime juice Ginger beer Combine pisco and lime juice over crushed ice in a glass. Top with ginger beer. SUMMER LOVIN' San Francisco Bay Area mixologist Manny Hinojosa developed this punch cocktail. 6 oz. Grey Goose L'orange vodka 2 oz. Campari 6 oz. The Perfect Purée Strawberry Puree 6 oz. The Perfect Purée Thai Basil & Black Pepper blend 4 oz. White grapefruit juice 4 oz. Lime juice 6 oz. Champagne 4 Star anise Orange slices Strawberry slices Grapefruit slices Combine all the ingredients in a punch bowl with ice. Stir and serve into icefilled glasses. Garnish with lime and grapefruit slices. 46 | JULY/AUGUST 2013 DESTINED FOR LOVE This drink was developed by The Cocktail Guru Jonathan Pogash for a wedding. 1 ½ oz. Cuca Fresca cachaça ¾ oz. Fresh orange juice 2 Basil leaves (can also use cilantro) 1 Thin jalapeño slice 1 Cucumber slice 1 Tsp. Agave nectar Splash Champagne Muddle cucumber, jalapeño, and basil leaves in the agave nectar. Add juice, cachaça and ice and shake well. Strain into a coupe and top off with Champagne. LAVENDER GIN COLLINS Randy Kuder, bar manager of F&B Atlanta, created this cocktail. 2 oz. Lavender-infused gin ½ oz. House-made sour mix ½ oz. Lemongrass/lime simple syrup 3 Sprigs of mint 1 Egg white 1 Slice lime Combine ingredients in a shaker with ice. Shake rapidly and strain into Collins glass filled with fresh ice. Garnish with mint sprigs and a sliced lime. HONEYDEW SUMMER COOLER David Howard, general manager of Bisou in Philadelphia, created this drink. 3 oz. Honeydew-rum infusion* ¾ oz. Simple syrup Juice of ½ lime 4 oz. Jamaican ginger beer Combine rum infusion, lime juice and simple syrup in a mixing glass. Shake with ice and strain into a tall highball glass filled ¾ to the top with fresh ice; top with ginger beer (or ginger ale). *Honeydew-rum infusion: Cut a medium honeydew into 2" cubes and place them loosely packed in a glass airtight storage container/infusion jar. Pour enough rum over melon to cover, seal container and refrigerate for 7 to 10 days. Puree in a blender and strain through a fine-mesh strainer or cheese cloth or just strain the fruit and collect the infused rum. The infused rum will last 2 to 3 weeks if kept chilled. THE MADISON MAID Dy Godsey is a bartender, cocktail writer and consultant in the Madison, WI, area. 1¼ oz. Cane and Abe Rum 1 oz. Lime and cucumber syrup* ⅛ Tsp. Gourmet Garden lemongrass paste 8 Mint leaves Combine ingredients in shaker with ice, shake vigorously. Strain into chilled coupe. Mint garnish, if desired. *Lime and cucumber syrup: Dissolve 1½ cups fine sugar in 1 cup of fresh cucumber juice and ⅛ cup lime juice. Call for Recipes! Cheers is looking for more innovative and original cocktail recipes using whiskey. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@specialtyim.com. www.cheersonline.com

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