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www.cheersonline.com 50 | JUNE 2014 LOOSE PLANKS 1 ½ oz. Mt. Gay Black Barrel rum 1 oz. Lime juice ¾ oz. Peach Falernum ¼ oz. Cane sugar syrup 2 dashes Angostura bitters 4 sprays Absinthe Combine ingredients in mixing glass with ice. Shake and strain into coupe glass and garnish with a cherry. Adam Lockridge, cocktail curator at Prepkitchen Little Italy in San Diego, created this recipe. RUM RITA 1 ½ oz. Don Q añejo rum ½ oz. Grand Marnier 1 oz. Lemon juice 1 oz. Simple syrup Mix all ingredients in a shaker and pour into a salt-rimmed glass. Garish with a slice of lime. e mixologists at La Concha Resort in San Juan, Puerto Rico, created this recipe. THE DRAGON'S LAIR 2 ½ oz. Bacardi Dragonberry rum 1 tsp. Midori melon liqueur 2 Lime wedges 1 Lime rind twist Pour the rum in to an empty shaker. Squeeze in the lime wedges and drop them in. Add ice and shake well. Double strain in to a cocktail glass. Carefully pour in the Midori and drop in the lime twist. Vicki Honerkamp, head bartender and wine steward for Jakes Fine Dining atop the Midnight Star in Deadwood, SD. THAI COCONUT MOJITO 2 oz. Tanduay Silver rum 1 oz. Cream of coconut 1 oz. Mint simple syrup 3-4 Mint leaves Club soda Fill small shaker with ice, add ingredients and shake well. Pour into Hurricane glass, and top with club soda. e mixolgists at Tuscany Grill in Middletown, CT, created this recipe. DEADLY NIGHTSHADE 1 oz. Roasted eggplant puree 2 oz. Bacardi 8-year aged rum ¾ oz. Lillet Blanc ½ oz. Vanilla demerara sugar Juice of 1 lemon White of 1 egg Combine ingredients in shaker. Shake without ice, then shake with ice. Double strain and garnish with eggplant crisp. U.K. mixologist Ryan Chetiyawardana created this recipe for Henry a Liquor Bar at the Hudson New York Hotel. JUNGLE BIRD ½ oz. Simple syrup 1 ½ oz. Blackstrap rum ¾ oz. Campari 1 ½ oz. Pineapple juice ½ oz. Fresh lime juice In a mixing glass filled with ice, combine ingredients and shake until chilled. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge. New York bartender Giuseppe Gonzalez created this version of the classic Tiki drink. GINGER ROGERS 1 ½ oz. White rum 1 ¾ oz. Combier Pamplemousse Rose grapefruit liqueur ½ oz. St. Germain elderflower liqueur ¼ oz. Agave syrup 1 oz. Lemon juice Bar spoon fresh ginger juice Dash of Scrappy's Cardamom bitters Peychaud's bitters float Build/serve in a Collins glass, garnished with candied ginger. e mixologists at Evelyn Drinkery in New York created this cocktail. 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. Ravishing Rum Cocktails BROWN BETTY 1 ¼ oz. Redemption bourbon ¾ oz. El Dorado 15-year rum 1 oz. Orange cordial* ¾ oz. Freshly squeezed lemon juice ¼ oz. Freshly pressed pineapple juice 2 dashes Brooklyn Hemispherical spicy charred pineapple bitters Shake ingredients with ice. Strain into a highball glass filled with crushed ice. Garnish with a twist of Cara Cara orange peel and Luxardo maraschino cherry. Add straws and serve immediately. * For Orange Cordial For instructions on how to make the orange cordial, visit bit.ly/brownbetty Tim Riley, beverage director of e Bagby Restaurant Group created this recipe in honor of the Preakness Stakes in Baltimore and the Maryland State flower, the Black-Eyed Susan or "Brown Betty." 50 drinks CH0614.indd 50 6/4/14 12:21 AM

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