Cheers

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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www.cheersonline.com 15 July/August 2015 • 15 July/August 2015 • VITA SPEZIATA 2 oz. Chopin potato vodka 1 tsp. La Boîte Isak No. 37 chili spice blend ½ oz. Dimmi Italian liqueur ¾ oz. Fresh papaya juice ½ oz. Fresh celery juice ½ oz. Fresh lemon juice ½ oz. Simple syrup Combine ingredients in mixing tin. Shake and double strain into double rocks glass with fresh ice. Garnish with a celery ribbon on a pick. The mixologists at Il Buco Alimentari in New York created this recipe. GLAD RAGS 1 ½ oz. Tito's vodka ½ oz. Fresh-squeezed grapefruit juice ½ oz. Fresh-squeezed lime juice ½ oz. St. Germaine elderfl ower liqueur 1 Rosemary sprig Muddle rosemary with juices in a shaker glass, and then add vodka and top with ice. Shake and double strain over fresh ice in a highball glass. Top with a rosemary sprig. Taylor Hall of the Fort Lauderdale Marriott Pompano Beach Resort & Spa created this recipe. CANTALOUPE MARTINI 1 ½ oz. Skyy Citron vodka 2 oz. Watermelon liqueur Splash orange juice Splash fresh lime juice Cantaloupe balls for garnish Add all ingredients into a cocktail shaker with ice cubes. Shake and strain into chilled Martini cocktail glass. Garnish with cantaloupe balls. Eddie Garcia of the Jade Bar at Sanctuary on Camelback Mountain in Paradise Valley, AZ, created this recipe. SUPERFRUIT SANGRIA PUNCH 1 oz. Van Gogh Acai-Blueberry vodka ½ oz. Fresh lemon juice ¼ oz. Simple syrup 1 oz. Each of white and red wine 1 oz. Pomegranate juice Combine ingredients with ice and stir. Garnish with fresh berries and sliced lemons. The Cocktail Guru Jonathan Pogash created this recipe. S'MORES SURPRISE 1 part Pinnacle Marshmallow vodka 1 part JDK & Sons Crave Chocolate Chili liqueur 2 parts Half & Half Shake with ice and strain into a Martini glass rimmed with graham cracker crumbs. Drizzle with chocolate syrup. The mixologists at Pinnacle created this recipe. Best Vodka Cocktails Mari Howe BARTENDER AT COWBOY CIAO AND COUNTER INTUITIVE IN SCOTTSDALE, AZ Sometimes I need a "pick me up drink," but I don't care for energy drinks. I discovered Agwa de Bolivia, an herbal liqueur made with Bolivian coca leaves and 37 other natural herbs and botanicals including green tea, ginseng and guarana. (Don't worry, I didn't fi nd it on the black market—it's completely legal!) For summertime in the heat of Arizona, I wanted to create something light and refreshing, and still a little boozy. I decided to pair Agwa de Bolivia with vodka (you can also use gin if you prefer), fresh basil, lime and cucumber, and the Holy Cow-Cumber was born. HOLY COW-CUMBER 1 ½ oz. Square One Organic Cucumber vodka 1 oz. Agwa de Bolivia coca leaf liqueur ¾ oz. Fresh lime juice ½ oz. Rich simple syrup (2:1) 4-5 Fresh basil leaves 1 Cucumber slice Muddle basil and cucumber with lime and syrup, then add spirits. Shake hard with ice, then double strain into a Martini glass. Garnish with a cucumber slice and basil top. Finish by expressing a lemon peel over the top and discarding the peel. b

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