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www.cheersonline.com 50 | MAY 2014 LEMON-ROSE MARTINI 1½ oz. Citrus vodka 1 oz. Rose liqueur 1 oz. Rose syrup 2 oz. Lemon juice Fresh Origins Mini Flower Crystals Rose Pour rose crystals on a small plate, lay out evenly. Take a chilled Martini glass, dip rim in simple syrup and then in crystals. Combine all ingredients in a shaker with ice. Shake and strain into the glass. Add a teaspoon of the rose crystals to the drink. Garnish with a lemon wedge. Recipe courtesy of Fresh Origins. THE GREEN DREAM 4 oz. Zubrowka bison grass vodka ½ oz. Green chartreuse ½ oz. Dry vermouth Combine ingredients in mixing glass with ice and stir. Strain into Martini glass and garnish with bison grass. Vanessa Ray of Measure Lounge at Langham Place in New York created this cocktail. LEMONGRASS FIZZ ¾ oz. Ketel One Citroen vodka ½ oz. St. Germaine elderflower liqueur ½ oz. Lemongrass syrup ½ oz. Lemon juice 3 oz. Sparkling wine Combine all ingredients except sparkling wine. Shake with ice and strain. Top with sparkling wine and garnish with lemongrass stick or cranberries. Created by mixologist Jason Kosmas for Malai Kitchen in Dallas. SUPERFOOD MARTINI 2 oz. Fair Quinoa vodka ½ oz. Fair Goji liqueur 2 Drops simple syrup Splash Grand Marnier Squeeze of fresh lime juice Combine ingredients in shaker with ice. Shake and strain into chilled Martini glass. David Shelton, bartender at the Heartline Café in Sedona, AZ, created this recipe. GATEWAY TO INDIA 2½ oz. Vodka ¼ oz. Triple Sec Dash lime juice Dash taramind chutney Dash vindaloo sauce (can substitute Tabasco sauce) Combine in a mixing glass. Shake with ice and strain into Martini glass and garnish with a lime wedge. e mixologists at ali restaurant in New Canaan, CT, created this recipe. BARDOT 1½ oz. Enlightened Grain Earl Grey Tea & Sage vodka ¼ oz. Yellow Chartreuse 1 oz. Cucumber juice ½ oz. Honey simple syrup 1 oz. Fresh lemon juice Combine all ingredients into a mixing glass. Shake vigorously and strain into a cocktail glass. Garnish with a cucumber slice. e mixologists at db Bistro Moderne Miami created this recipe. BREEDERS' CUP 2 oz. Tito's vodka ¾ oz. Fresh lime juice ¾ oz. Agave syrup 3 Cucumber slices 1 Barspoon beet horseradish Pinch of smoked salt Muddle everything except vodka and salt. Add vodka and ice and shake and strain into a rocks glass with ice. Add the salt on top and serve Matthew Biancaniello, cocktail chef at Plan Check Kitchen & Bar in Los Angeles, created this recipe. DRINKS Call for Recipes! Cheers is looking for more innovative and original recipes using beer or 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. Refreshing Vodka Sips BLAZE STARR 1 ½ oz. Cold River vodka 1 oz. Rhubarb jam* ½ oz. St. Germain elderflower liqueur ¾ oz. Lemon juice 1 Barspoon Hibiscus-infused grenadine Add all ingredients to a cocktail shaker and shake well with ice. Strain into a small chilled cocktail coupe and garnish with one or two tiny viola flowers. *For rhubarb jam: Combine 625 grams of finely chopped rhubarb, 5 grams peeled and roughly chopped ginger, the zest of one quarter of an orange, 112 grams of finely strained, freshly squeezed orange juice, 225 grams of granulated sugar, 1.5 grams of kosher salt, and 112 grams of water in a small pan. Simmer over medium heat for 20 minutes. Cool, blend in a blender, and fine strain. Tim Riley, beverage director of e Bagby Restaurant Group, created this recipe for Fleet Street Kitchen in Baltimore. 50 drinks CH0514.indd 50 5/7/14 10:23 AM

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