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.

Issue link:

Contents of this Issue


Page 23 of 51 24 • July/August 2015 PAUL REVERE 1 ½ oz. Kimo Sabe Joven mezcal ½ oz. Ruby red grapefruit juice ½ oz. Fresh lime juice ½ oz. Simple syrup 1 oz. Ballast Point Grapefruit Sculpin or your favorite IPA Shake all ingredients together except IPA; pour over ice in a mug and top with Ballast Point Grapefruit Sculpin. Mixologists Jeremy LeBlanc & Kate Owca created this recipe for La Puerta in San Diego. FARMHOUSE SHANDY 2 oz. Art in the Age Snap ginger liqueur 4 oz. Lemonade 4 oz. Smuttynose Farmhouse Ale Squeeze of lime Basil garnish Mix liqueur, lemonade and beer in a tall glass over ice. Add a squeeze of lime, and garnish with a sprig of basil. The mixologists at Art in the Age Craft Spirits created this recipe. SCRATCH GOLFER 1 oz. Shellback spiced rum 1 oz. Aperol 1 oz. Carpano Antica Formula vermouth Top with Allagash White beer Build ingredients in order over ice. Garnish with half of an orange wheel. Steve Fette of Fiddler's Elbow Country Club Bedminster, NJ, created this recipe. THE DON'S SUMMER SHANDY 1 ¼ oz. Tequila Don Julio Blanco 1 ½ oz. Red Stripe lager ¹⁄3 oz. Fresh lemon juice ¹⁄3 oz. Thyme-infused simple syrup Thyme sprig for garnish Combine tequila, fresh lemon juice and thyme syrup in a cocktail shaker with ice. Shake well and strain contents over ice into a highball glass. Top with Red Stripe and garnish with a thyme sprig. Mixologist Ben Scorah created this recipe. GINGER-PINEAPPLE BEERMOSA ¾ oz. Lemonhart 151 rum ¼ oz. Pineapple syrup ¼ oz. Ginger syrup ½ oz. Lime juice 3 oz. Praga dark lager beer Build in a tall Collins glass. Greg Butera of Dusek's in Chicago created this recipe. MAD MONKEY 2 oz. Orange juice 2 oz. Pineapple juice ¾ oz. Coconut syrup Light beer (such as PBR or Heffeweizen) Rim pint glass with honey and dip in toasted coconut. Pour about ¾ of a glass of light beer. Add shaken ingredients on top—pour slowly. The mixologists at Park Café Group in San Francisco created this recipe. THE HOPSTER 1 ½ oz. 100% Agave tequila ½ oz. Fresh lime juice ½ oz. Simple syrup 2 dashes Cardamom bitters Grapefruit beer Combine all ingredients (except beer) in a mixing glass with ice, shake vigorously and strain simultaneously with beer over fresh ice. Garnish with a lime wheel and salted rim. Mixologist Dan Marohnic created this recipe for Park on Fremont in Las Vegas. SPICY CERVEZA COCKTAIL 1 ½ parts Hornitos Plata tequila ¹⁄3 part Lime juice ¹⁄3 part Simple syrup 1 slice Jalapeño 4 parts Mexican lager Muddle jalapeño in a glass with a salted rim, combine remainder of ingredients except lager in a shaker. Shake vigorously, strain over fresh ice and add lager. The mixologists at Hornitos created this recipe. Best Beer Cocktails b

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers - July/August 2015