Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: http://read.dmtmag.com/i/383488
www.cheersonline.com 50 Cheers • September 2014 DRINKS Twig & Ber r ies ½ oz. Combier Fruits Rouges liqueur ¾ oz. Gin ¾ oz. Lemon juice ½ oz. Orgeat Sam Smith organic apricot ale Combine ingredients except beer in tall glass. Stir and top with beer, garnish with fresh berries and a dusting of cinnamon. Mixologist David Shenaut created this cocktail for Raven & Rose in Portland, OR. Summer Shandy 1 oz. Huckleberry vodka ¾ oz. Aperol 2 oz. Lemonade 2 oz. Pilsner Splash of lemon juice Build in glass. Garnish with fat orange twist. Zachary Blair, mixologist at Kanu Lounge at Whiteface Lodge in Lake Placid, NY, created this recipe. Shock Me 2 ½ oz. Brown ale 1 ¾ oz. Bourbon 1 oz. Southern Comfort 1 tsp. Maple syrup Combine all ingredients in a cocktail shaker and fi ll with ice. Stir this mix gently for 10 seconds, then strain into an Old Fashioned glass over fresh cubed ice. Garnish with a crispy slice of maple cured bacon. The mixologists at Red Carnation Hotel Collection's Milestone Hotel in London created this recipe. Peach Shandy 6 oz. Shock Top Belgian white ale 1 oz. Ciroc Peach vodka ½ oz. Lemon juice 3 oz. Sprite Fresh orange slices In a jar, muddle orange, then add the vodka and lemon juice. Add the Sprite next, then beer, fi ll with ice and stir. Garnish with an orange wheel. The mixologists at the Double Barrel Roadhouse in Las Vegas created this recipe. Pir ate Roast 1 oz. Jalepeño-spiced rum infusion (or use plain rum and add a slice of jalapeño pepper to mixing tin) ¼ oz. Lemon juice ½ oz. Cinnamon Bark syrup Mole bitters 5 oz. Modern Time Black House stout Put all ingredients except stout into a tin and shake with a few cubes. Strain into a Collins glass and add stout. Garnish with a lemon zest. David Kinsey of Sycamore Den in San Diego created this recipe. Bour bon R evival 1 ½ oz. Basil Hayden's bourbon whiskey ¾ oz. St. George raspberry liqueur ¼ oz. Honey simple syrup ½ oz. Lemon juice 2 Lucy's Blackberry Wheat beer (Thr3e Wisemen Brewery in Indianapolis) Combine ingredients except beer in tin. Shake and pour over ice and top with beer. Garnish with a lemon slice. Courtney Knittel, general manager of The Northside Social in Indianapolis, IN, created this recipe. Car son's Cup 1 ½ oz. Herradura blanco tequila 1 oz. Grapefruit juice ¾ oz. Lime juice 5 oz. Tamarind syrup Corona beer 3-5 Raspberries Lightly muddle raspberries with a pinch of salt in the bottom of a glass. Add all ingredients, exept beer and stir. Add ice and top with beer. Garnish with fresh raspberries. The mixologists at Mexicado in the Hyatt Regency Aruba created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using sparkling wine or liqueur. 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. Break Out the Beer Cocktails! Thai Me Up Chili salt (mix one part coarse sea salt with 1 part Thai chili fl akes) 7 oz. Singha Thai beer 1 oz. Thai spicy and aromatic herbs syrup* 1 squeeze lime juice Champagne Rim a 10-oz. champagne coupe with chili salt. Pour in syrup, beer, lime juice, and top with a splash of champagne. Garnish with Thai chili, kaffi r lime leaves, and lemongrass. * For Thai spicy and aromatic herbs syrup: 2 cups water 2 cups sugar, preferably light brown sugar 1 stalk lemongrass, bruised 1 Thai chili, bruised 3 Kaffi r lime leaves, torn into 3-4 pieces 1-in.thick piece of galangal, cut into 4 coins and bruised In a pot over medium-low heat, dissolve sugar in water. Turn off the stove. Add all the herbs and cover with a lid or transfer in to a container with a lid. Allow the mixture to steep for at least 2 hours. Can be refrigerated for up to two weeks. Chef Hong Thaimee at Ngam Thai restaurant in New York created this recipe.