Cheers - July/August 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 17 of 51 18 • July/August 2015 BALBOA CONSTRICTOR 1 oz. Ancho Reyes chile liqueur ¾ oz. White rum ¼ oz. Luxardo Maraschino liqueur 1 oz. Fresh lemon juice ½ oz. Grapefruit olio (house-made grapefruit/lemon peel syrup) 6-8 Mint leaves Combine ingredients and hard shake. Strain into bucket glass with fresh ice, garnish with a lemon wheel and mint spear. Kris Rizatto, bar manager at Bankers Hill Bar + Restaurant in San Diego, created this recipe. CUCUMBER MOJITO 1 ¾ oz. Don Q Cristal rum ¼ oz. Cucumber juice* ½ oz. Simple syrup ½ Lime cut in wedges 6 Mint leaves Splash club soda Muddle lime, simple syrup, cucumber juice and mint leaves. Add rum and ice, then shake. Pour into an ice-fi lled highball glass. Top with splash of club soda. Garnish with cucumber slice and lime wheel. *For cucumber juice: Place a whole cucumber in blender with 1 oz. of water and ½ oz. of simple syrup. Blend on high until liquefi ed. The mixologists at Don Q created this recipe. MR. AND MRS. HOWELL 1 oz. Smith & Cross rum 1 oz. Cynar ½ oz. Giffard Banane du Bresil liqueur ½ oz. Cocchi di Torino PX Sherry rinse Dash black walnut bitters Rinse a coupe glass with sherry. Stir other ingredients together and strain into the coupe. Garnish with an orange twist. Chris Burmeister of Outpost, in Goleta, CA, created this recipe. RUMSPRESSO 1 ½ oz. Diplomatico Reserva rum ½ oz. Varnelli Caffe Moka liqueur ½ oz. Lime juice ½ oz. Espresso Ginger beer Shake all ingredients except ginger beer and strain over fresh ice in a tall glass. Fill with ginger beer and stir. Garnish with a lime wheel. Mixologist Tad Carducci created this recipe. TIKI BANANA COOLER 1 oz. Zacapa Rum 23 ½ oz. Banana liqueur ²⁄3 oz. Fresh lemon juice 1 barspoon Demerara syrup Sparkling water Dash Aromatic bitters Combine rum, banana liqueur, lemon juice, Demerara syrup and aromatic bitters into a cocktail shaker with ice and shake vigorously. Strain contents into a Tiki glass over crushed ice. Top with sparkling water. Garnish with banana Tiki dolphin or banana and cherry skewer. Mixologist Lynnette Marrero created this recipe. Best Rum Cocktails b 18 • July/August 2015 18 Matt Tocco BEVERAGE DIRECTOR FOR NASHVILLE, TN-BASED STRATEGIC HOSPITALITY, INCLUDING THE PATTERSON HOUSE, PINEWOOD SOCIAL, AND MERCHANT'S Isla De Muerta is a cocktail created by Michael McCollum at The Patterson House. I immediately fell in love with it—the fl avors are not only fantastic, but the mouthfeel is really incredible. For all intents and purposes, it's a Rum Old Fashioned that uses two different kinds of rum. The fi rst is the Diplomatico Reserva Exclusiva, a rich, primarily pot-stilled Venezuelan rum, and second is the Appleton White, a white Jamaican rum with a little bit of funk and toasted coconut fl avors. Next there is a banana liqueur, a rich demerara syrup, and just a little bit of pineapple juice, which not only help to create some great fl avors, but are ultimately responsible for the great mouthfeel. I love the tropical fruit fl avors that come from the drink. At the same time, it avoids the really sharp textures of juices; instead substituting them with the rounder, silkier textures that are found in stirred drinks. ISLA DE MUERTA ½ oz. Diplomatico Reserva Exclusiva rum ½ oz. Appleton White rum 1 tsp. Giffard Banane du Bresil liqueur 1 tsp. Demerara syrup 1 tsp. Pineapple juice Combine ingredients and stir. Strain into a rocks glass with an ice sphere. Garnish with orange peel.

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