Cheers

www.cheersonline.com 50 | APRIL 2014 RIO BRAVO 1 oz. Tequila 1 oz. Bourbon 1 oz. Cointreau Noir 1 oz. Lime juice Shake all ingredients with ice. Strain over ice into a chili-salt rimmed rocks glass. Garnish with a lime wheel. Recipe from the mixologists at Cointreau. BASIL'RITA 2 oz. Don Julio tequila ½ oz. Triple Sec Heavy splash of sour Heavy splash of lime juice Splash of grapefruit juice Fresh basil leaves Combine ingredients and shake. Strain into highball with a salted rim and garnish with a fresh basil leaf. e mixologists at STK restaurant in New York created this recipe. PRANKSTER MARGARITA 2 oz. Suerte blanco tequila ¾ oz. Lime juice ¾ oz. Simple or agave syrup ¼ oz. St. George absinthe Shake ingredients and pour over fresh ice in glass with a tarragon salt rim. Garnish with a lime wheel on the side of the glass with a tarragon sprig slid inside. Summer Jane Bell, a San Francisco-based mixologist and Suerte's brand ambassador, created this recipe. 40,000 BTUS 1½ oz. Suerte Blanco tequila ¾ oz. Lime ¼ oz. Sherry vinegar 1 oz. Beet cordial* 3 dashes Scrappy's rewater bitters *For beet cordial: Boil beets in water for 20 min or until water reduces by half. Blend beets and boiling liquid and strain. For every 1 oz. of beet liquid, add 1 oz. sugar and ½ oz. Kronstadt aquavit. Brian Feeley of TBD in San Francisco created this recipe. CHOCOLATE DREAM 1 oz. 3 Amigos añejo tequila 1 oz. Chocolate Curacao liqueur 1 oz. Orange Curacao liqueur Splash of simple syrup Mix all ingredients in cocktail shaker with ice until chilled. Pour into Martini glass and garnish with orange wedge. e mixologists at 3 Amigos created this recipe. TRIPLE STONES COPPER BONES 1 ½ oz. Milagro silver tequila ½ oz. Green Chartreuse ½ oz. House-made strawberry syrup ½ oz. Lime juice Scant pinch smoked salt 2 Dashes rhubard bitters Combine ingredients in a shaker with ice. Shake and double-strain into a balsamic reduction-rinsed coupe. Garnish with a mint sprig. Richard Woodru, bartender at San Francisco's Chambers Eat + Drink, created this recipe. "RASMARY" MARGARITA 1 ½ oz. Tres Generaciones Plata tequila ½ oz. Cointreau 3 Sprigs rosemary A handful of fresh raspberries Fresh squeezed lime juice Muddle 2 sprigs of rosemary and raspberries in a mixing glass. Add ice, tequila, and Cointreau and shake well. Double strain into a highball lled with ice and rimmed with sugar. Top o with lime juice. Garnish with a raspberry and lime wedge on the rim and a spring of rosemary in the drink. Zach Rajaniemi, head server/head bartender at Cibolo Creek Ranch in Marfa, TX, created this recipe. DRINKS Call for Recipes! Cheers is looking for more innovative and original recipes using pisco or cachaça. 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. Twists on Tequila Cocktails GHERKIN FRESCA MARGARITA 1 oz. Cucumber-Lime Aqua Fresca* 1½ oz. Sauza silver tequila ¼ oz. Hendrick's gin ¼ oz. House-infused jalapeño simple syrup** Build the cocktail in a rocks glass over ice and garnish with one or two cucumber wheels. *For cucumber-lime aqua fresca: 1 Cucumber 1 cup Water ¼ cup Lime juice ¼ cup Agave nectar or simple syrup Puree cucumber with the water and strain through a ne strainer. en add the lime juice and agave nectar or simple syrup. **For jalapeño simple syrup: 1 cup Water ½ cup Sugar 2 Jalapeño peppers Make a small slice lengthwise in the jalapeños to allow oils to release during infusing process. Boil all of the ingredients together for 20 minutes. Scott Clime, wine and beverage director for Passion Food Hospitality, created this cocktail for Fuego Cocina y Tequileria in Arlington, VA. 50 drinks CH0414.indd 50 4/4/2014 11:32:19 AM

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