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Issue link: http://read.dmtmag.com/i/166839
DRINKS Unique Beer/Wine Cocktails A BEACH SOMEWHERE Andy Friedrich, bartender at the Bristol Bar and Grille in Louisville, KY, developed this cocktail. 3 ½ oz. Wheat ale 1 oz. Cointreau ½ oz. Campari Combine spirits and beer in tall glass filled with ice (it works better if beer is added first) and stir with bar spoon. Garnish with an orange slice. THE STAR Vicki Honerkamp, head bartender and wine steward for Jakes Fine Dining atop the Midnight Star in Deadwood, SD, created this drink. 1 oz. Disoronno 2 Dashes Peychaud's bitters 5-6 oz. Gustav spatlase riesling 1 Star anise Chill the Disaronno and Peychaud's bitters and strain in to a champagne flute. Fill with the riesling. Garnish with a whole star anise. STRAWBERRY FIELDS The mixologists at AG Kitchen in New York created this recipe. 2 oz. Strawberry/mint-infused cachaca 1 oz. Lime juice ½ oz. Simple syrup 3-4 Mint leaves Brut rosé sparkling wine floater Whole strawberry garnish Muddle 1 strawberry and mint leaves with simple syrup. Add lime juice and cachaca. Shake and strain into a chilled glass; float with sparkling wine. THE IMPERIAL J.J. Gillette, bar manager at Marlowe's, Denver's Historic Saloon & Chophouse, created this recipe. 2 oz. Odell Cutthroat Nitro porter 1 ¼ oz. White Godiva Chocolate liqueur ¾ oz. Godiva Original Chocolate liqueur Splash of Chambord Pour porter in Martini glass, let settle. Combine all the three liqueurs in a shaker full of ice, shake, strain into the glass. Garnish with a chocolate-covered espresso bean. EAST & WEST Luke Detraz, a Phoenix, AZ-based mixologist, created this cocktail. ¾ oz. Charbay Green Tea vodka 1 ½ oz. Laurenz & Sophie Singing Gruner 42 | SEPTEMBER 2013 ½ oz. Domaine de Canton ginger liqueur 1 oz. Yuzu Luxe sour 1 oz. Fresh-squeezed orange juice Carbonator (Perlini) Combine all ingredients into carbonator cylinder. Add ice, screw on top of carbonator and roll back and forth three to four times. Strain into champagne flute. Garnish with candied ginger. THE NIGHT OF THE IGUANA Rodger Levering, food and beverage director for the Ocean Key Resort & Spa in Key West, FL, created this drink. 1 ½ oz. Avion Silver tequila ½ oz. Solerno blood orange liqueur ½ oz. Fresh-squeezed lime juice 3 oz. Paul Cheneau Lady of Spain cava Combine tequila, blood orange liqueur and lime juice in a shaker with ice. Shake and strain into a champagne glass. Fill with cava. CERVEZA ROSA Andrew Pollard, beverage development specialist for Wirtz Beverage, created this drink recipe. 1 oz. Casa Noble Crystal tequila 1 oz. Art in the Age Rhubarb Tea liqueur 1 oz. Fresh lime juice 1 oz. Monin rose syrup Dash egg white Stiegl grapefruit radler (or can use equal parts grapefruit soda and lager) Combine all ingredients except beer in a mixing glass with ice, shake vigorously. Strain over beer that has been previously poured in a chilled glass. Call for Recipes! Cheers is looking for more innovative and original cocktail recipes using cordials, liqueurs, brandy or Cognac. 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