Cheers Nov-Dec 2014

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.

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DRINKS Spiced Up Milk Punch 1 oz. Christian Brothers brandy ¾ oz. Pink Pigeon rum 2 oz. Vanilla soy milk ¼ oz. Sattwa Chai tea ¼ oz. Vanilla simple syrup Shake and strain into an ice fi lled double Old Fashioned glass. Garnish with a cinnamon stick. Todd Ekis, beverage director at Prasino Restaurants, created this recipe. Harvest Pumpkin Toddy 1 Lemon wedge 1 oz. Bourbon ½ oz. Frangelico 1 scoop Spiced pumpkin mix ½ cup Boiling water Squeeze lemon wedge into a mug. Measure in bourbon and Frangelico. Carefully measure in the scoop of the pumpkin mix. Measure and add the boiling water. Stir until well mixed. The mixologists at The Heathman Restaurant & Bar in Portland, OR created this recipe. Spiced Cider Mill 1 oz. Sailor Jerry spiced rum 1 oz. Cuarenta Y Tres Licor 1/8 oz. Stirrings All Natural ginger liqueur 3 oz. Fresh apple cider 1/8 oz. Fresh pineapple juice 1/8 oz. Fresh lemon juice 1 Cinnamon stick 1 Lemon twist Combine all liquids and shake. Strain into rocks glass over ice. Grate cinnamon stick over cocktail, wrap lemon twist and serve. The mixologists at Stetsons Modern Steak + Sushi in Chicago created this recipe. Tequila Cobbler 1 oz. Don Julio Reposado tequila ¾ oz. Laird's Applejack ¾ oz. Fresh-squeezed lime juice ½ oz. Simple syrup 2 dashes Peach bitters Ginger ale Combine fi rst fi ve ingredients and pour over ice. Top with ginger ale and garnish with a lemon twist. The mixologists at Grape & Vine at The Jade Hotel in New York created this recipe. Plum Bob 2 ½ oz. Apple Pie bourbon 1 ½ oz. Averell gin 2 dashes Chuncho bitters Plum garnish Build all ingredients in a shaker. Add ice, stir until cold and strain into Martini glass. Garnish with a yellow or purple plum. Zachary Blair, mixologist at Kanu Lounge at Whiteface Lodge in Lake Placid, NY, created this recipe. Into the Smoke 2 oz. Del Maguey Vida mezcal ½ oz. Honey-Chamomile syrup ½ oz. Rothman & Winter pear liqueur ¾ oz. Lemon juice dash Angostura bitters Combine ingredients in an Irish Coffee mug, and top with 3 oz. hot water. Garnish with lemon peel and chamomile fl ower. Chris Burmeister of Outpost Restaurant in Santa Barbara, CA, created this recipe. Bohemia Spiced Cookies ½ oz. Lime juice 1 oz. Creme Yvette liqueur ½ oz. Allspice liqueur 1 ½ oz. Bohemia beer Shake all ingredients except the Bohemia and strain in rocks glass over ice coupe glass. Top with beer and grate nutmeg on top. The mixologists at Bohemia created this recipe. Aber deen Old Fashioned 2 parts Sandeman Porto Founders Reserve 1 parts Chivas 12 Year Old Scotch ¼ part Turbinado simple syrup 2 dashes Angostura orange bitters 1 level tsp. Pumpkin butter Combine all ingredients in a rocks glass and stir. Add ice and stir again. Garnish with a wide orange twist. Boston mixologist Misty Kalkofen created this recipe. Plum Tart 2 oz. Plum wine 1 oz. Bombay Sapphire gin ¾ oz. Cranberry juice 3 drops Orange bitters 3 Lime wedges 2 bar spoons Demerrara sugar Muddle lime and sugar in glass. Add the rest of the ingredients. Shake well and strain into a Martini glass. Top with a lime wheel with dried cranberries. Philip Khandehrish of The Setai Bar in Miami created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using gin or sake. Please specify ingredient quantities (oz., tsp., etc.) and instructions. Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851,or email Festive Fall/Winter Cocktails 58 • November / December 2014

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