Cheers June 2015

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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Page 49 of 51 50 • June 2015 DRINKS R aspber ry Yuz u Mojito 1 ¼ oz. Light rum 1 oz. The Perfect Purée Yuzu Luxe Sour blend ½ oz. The Perfect Purée Raspberry Puree ½ oz. Lime juice 2 sprigs Mint (muddle and garnish) Splash of soda water Build serving glass with a layer of Raspberry Puree and ice. In a mixing glass muddle a sprig of mint with the Yuzu Luxe Sour blend. Add ice and remaining ingredients except soda water and shake. Pour into serving glass. Top with soda, garnish with mint and a raspberry. Mixologist Manny Hinojosa created this recipe. Casa Santo Domingo 1 oz. Zacapa XO rum ¼ oz. Orange liqueur 6 dashes Angostura bitters 3 dashes Peychaud's bitters 2 dashes Orange bitters Combine rum, orange liqueur and all bitters in a cocktail shaker. Stir gently and strain contents into cocktail glass. Garnish with an orange twist. Mixologist Lynnette Marrero created this recipe. Lost Weekend 2 oz. Blackwell rum 1 oz. Salted lime cordial ½ oz. Fresh lime juice ¼ oz. Absinthe Pinch of mint Mix ingredients in shaker and strain into glass over ice. The mixologists at Leadbelly in New York created this recipe. Island Angel 2 oz. Don Q Pasion rum ¼ oz. Cava Squeeze of lime Splash of cranberry juice Splash of agave Add all ingredients (excluding the cava) into a shaker and shake. Serve in a chilled Champagne fl ute and top off with cava; add a cherry for garnish. The mixologists at the Waldorf Astoria's El Conquistador Resort in Fajardo, Puerto Rico, created this recipe. Bushwacker 1 ½ parts Kahlúa coffee liqueur 1 part Malibu rum 1 part Crème de cocoa 1 part Coconut cream 1 part Milk Mix all ingredients in a blender with 1 cup of ice and blend. The mixologists at Malibu created this recipe. Cane Blossom 2 oz. Caliche rum 1 oz. Sweet sparkling wine 1 ½ oz. Lychee nectar ½ oz. Lime juice Edible fl ower for garnish In a cocktail shaker combine the rum, lychee nectar and lime juice, fill with ice cubes and shake vigorously for 7 seconds. Strain into a rocks glass and top with the chilled sparkling wine. Garnish with edible flower. The mixologists at Caliche created this recipe. The Last Sip 2 parts Facundo Eximo rum ¾ part Martini & Rossi sweet vermouth ½ part Averna 2 dashes Orange bitters Stir all ingredients vigorously with plenty of ice until very cold. Strain into a rocks glass and garnish with an orange peel. Recipe courtesy of Facundo Eximo. Rosemary Royale 2 oz. Brugal extra dry rum ¾ oz. Rosemary honey* ¾ oz. Fresh lime juice 1 ½ oz. Dry sparkling wine Shake rum, rosemary honey and fresh lime with ice and strain into an ice-fi lled rocks glass. Top with sparkling wine and garnish with a sprig of fresh rosemary. *For rosemary honey: 1 Cup light honey, such as clover 5 Rosemary sprigs Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger fl avor. Maxime Belfand of Saxon + Parole in New York created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using cider 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 Rum Recipes That Represent

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