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 21 of 51 22 • July/August 2015 DARK BATCH SOUR 2 parts Alberta Rye Dark Batch whisky ¾ part Lemon juice ½ part Pear liqueur ½ part Simple syrup ¼ part Allspice liqueur Add all ingredients to a shaker with ice. Shake, serve up or on the rocks and garnish with a lemon peel. The mixologists at Beam created this recipe. HERBACEOUS JULEP 1 ¹⁄5 oz. Buffalo Trace bourbon ¾ oz. Cynar liqueur ½ oz. Rich simple syrup ¼ oz. Fresh lemon juice 4 Mint leaves, mulled Add all the ingredients in a shaker. Fine strain and pour into a coupe glass. Garnish with a mint sprig. Ray Anguiano of Atwood Restaurant in Chicago created this recipe. ALL THAT JASMINE 1 oz. Bourbon whiskey ½ oz. Jasmine liqueur 2 dashes Peach bitters Unsweetened tea Combine bourbon, liqueur and bitters in Collins glass and stir. Top with tea and garnish with a lemon slice. Mixologist Dan Marohnic created this recipe for Itsy Bitsy: Ramen and Whisky in Las Vegas. FIRE IN THE SKY 1 ½ oz. Jack Daniel's Tennessee Fire whiskey 1 oz. Apple juice Ginger beer Apple slices for garnish Shake whiskey with apple juice and ice. Strain over fresh ice into a Collins glass. Top with a mild ginger beer. Garnish with apple slices. The mixologists at Jack Daniel's created this recipe. THYME & LEMONCELLO FIZZ ¾ oz. Bourbon ¾ oz. St. Germain elderfl ower liqueur 2 oz. The Perfect Purée Thyme & Citrus Blend ½ oz. The Perfect Purée Meyer Lemon Concentrate Ginger ale Combine ingredients (except ginger ale) in a mixing glass and shake vigorously with ice. Pour into rocks glass with fresh ice and top with ginger ale. Garnish with a sprig of thyme and lemon peel. Mixologist Manny Hinojosa created this recipe. GREEN WITH ENVY 1 ½ oz. Gentleman Jack Tennessee whiskey ½ oz. Agave nectar ¼ oz. Ginger liqueur or syrup ¼ oz. Fresh lemon juice 2 oz. Strong green tea In a cocktail shaker fi lled with ice, add all ingredients. Shake well and strain into a chilled Martini glass. Garnish with pleated orange slices. For a tall drink, strain over ice-fi lled Collins glass. The mixologists at Jack Daniel's created this recipe. PEACHES ON THE TOWN 2 oz. Makers Mark bourbon ½ oz. Peche de Vigne liqueur ½ oz. Sweet vermouth 2 dashes Creole bitters Combine ingredients and stir. Serve straight up or on the rocks and garnish with a brûléed peach slice. The mixologists at Emeril's Delmonico in New Orleans created this recipe. LAVENDER COOLER 1 ¼ oz. Russell's 6 Year Old rye ¼ oz. Creme Yvette liqeuer Boyland's ginger ale Perrier 2 dashes Lavender bitters Coat half the rim of highball glass with Maldon salt. Combine all ingredients except Perrier and ginger ale over ice. Fill half the remainder with Perrier and the other half with Boylan's ginger ale. Garnish with a dried lavender stalk. Mixologist Masahiro Urushido of Avroko Hospitality Group in New York created this recipe. Best Whiskey Cocktails b

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