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www.cheersonline.com 14 • July/August 2015 CUCUMBER HONEY SPLASH 1 part Pinnacle Cucumber vodka ½ part Fresh lime juice ½ part Honey syrup 3 Chunks of cantaloupe and honeydew Muddle melon in a mixing glass until liquefi ed, pour all ingredients over ice shake and strain in a highball glass. Garnish with melon balls and cucumber wheels. The mixologists at Pinnacle created this recipe. TUSCAN LEMONDROP 2 oz. Van Gogh vodka 1 oz. Limoncello di Capri ¼ oz. Fresh lemon juice 4 ¼-in. thick slices Cucumber 3 Basil leaves 3 dashes Fee Brothers cherry bitters Muddle cucumber and basil in a shaker. Add ice, limoncello, vodka and lemon juice. Shake and double strain into a chilled martini glass. Top with 3 dashes of bitters and garnish with one basil leaf and three cucumber slices. Jersey Shore mixologist Chris Asay created this recipe. PEACHY KEEN 1 ½ oz. Deep Eddy Teavodka ¼ oz. Peach schnapps 1 oz. Lemon juice Spoon of peach jam/preserves 2 dashes Peach bitters Combine all ingredients into a tin. Shake and roll into a mason jar. Top with splash of soda water. Garnish with a lemon wheel. The mixologists at Deep Eddy created this recipe. ALL THE KING'S HORSES ½ oz. Grey Goose Le Melon vodka 1 oz. Fresh grapefruit juice 1 oz. Fresh lemon juice 1 oz. St. Germain elderfl ower liqueur 1 Jalapeño pepper Muddle one slice jalapeño in a shaker. Add remaining ingredients and shake vigorously. Strain into a Collins glass fi lled with fresh ice and top with soda and jalapeño garnish. The mixologists at Grey Goose created this recipe. CALIFORNIA ROOTS Lime wedge Fennel salt (coarsely grind 1 tbsp. kosher salt and 1 tbsp. fennel seeds) 1 ½ oz. Vodka 1 oz. Fresh agave sour ½ oz. Agave nectar ¼ of a Ripe avocado, mashed Rim half of an Old Fashioned glass with lime and dip in fennel salt and fi ll glass with ice. Fill cocktail shaker with ice, add vodka, fresh agave sour, agave nectar and avocado. Cover and shake vigorously, until avocado is completely incorporated with mixture. Strain into prepared glass. Garnish with mint sprig and serve immediately. Recipe courtesy of California Pizza Kitchen. KILLING THYME 1 ½ oz. Elyx vodka 1 oz. Blood orange shrub* ¾ oz. Lime juice ¾ oz. Simple syrup 3 Thyme sprigs 3 dashes Orange bitters Club soda to fi nish Pour all ingredients into a shaker. Muddle to ensure thyme fl avor is released. Shake just to blend. Pour into iced-down highball glass. Orange bitters to fi nish with a splash of soda. Garnish with thyme and a blood orange peel. (NOTE: You can substitute fresh blood orange juice in for the shrub, but the uniqueness of the cocktail comes from the shrub.) *For Blood orange shrub: 8 Blood oranges ¾ cup Turbinado sugar ¾ cup Champagne vinegar Peel the blood oranges with a peeler into long strips and remove the pith. Pour about a ¼ cup of the sugar over peels and muddle. Cover and let sit for an hour or two. Juice the blood oranges and combine with the remaining ½ cup sugar, sugared peels and vinegar. Mix together well, and put in a non-reactive plastic container. Cover and refrigerate. Stir daily; after three days, strain through a fi ne sieve and reserve. Peter Kreidler, sous chef at Clay Pigeon Food and Drink in Fort Worth, TX, created this recipe. MOSCOW MULE CRUSHED COCKTAIL 1 ½ oz. Tito's vodka ½ oz. Domaine de Canton ginger liqueur ¼ oz. Fresh lime juice 3 oz. La Marca prosecco Combine ingredients and serve over crushed ice. The mixologists at Red Fish Grill in New Orleans created this cocktail. Best Vodka Cocktails b