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www.cheersonline.com 16 • July/August 2015 HONEY MINT CARROT COLLINS 1 ½ oz. Koval dry gin ¾ oz. Honey mint syrup* ¾ oz. Fresh-pressed carrot juice ¾ oz. Fresh-squeezed lemon juice 1 oz. Chilled Perrier Measure gin, syrup and juices into a mixing glass. Fill with ice and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish with a baby carrot and mint sprig. *For Honey mint syrup: (Makes about 10 oz.) 8 Sprigs fresh mint ¾ cup Clover honey ¾ cup Water Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks. Recipe by Kathy Casey Liquid Kitchen, www.liquidkitchen.com. BROOKLYN'S COLLIN 1 oz. Death's Door gin ¾ oz. Barrow's Intense ginger liqueur ¼ oz. Green Chartreuse 1 oz. Lemon juice ¼ oz. Simple syrup 3 Large basil leaves Soda water Add all ingredients except soda to mixing tin. Shake and strain over ice in a highball or Collins glass. Top with a splash of soda water and garnish with a basil leaf and lemon peel. The mixologists at The Local Peasant in Sherman Oaks, CA, and Woodland Hills, CA, created this recipe. PORCH ZWING 1 ¼ oz. Zwack Hungarian herbal liqueur ¼ oz. Gin 1 oz. Fresh lemon juice ½ oz. Simple syrup (2:1) Seltzer Mint sprigs and peach slices for muddling and garnish Muddle one slice of peach and 2 mint leaves in the bottom of a Collins glass. Add Zwack, gin, lemon juice and simple syrup and stir with a bar spoon. Top with seltzer and garnish with additional peach slices and mint sprigs. New York mixologist Sother Teague created this recipe. THE 972 2 oz. Caorunn gin 1 oz. Lillet Blanc 1 oz. Fresh pear juice ½ oz. Honey Rinse a Martini glass with Domaine de Canton ginger liqueur. Combine all ingredients and shake with ice. Strain and garnish with lemon peel. Matt Sopata of the Metro Oyster Exchange in Virginia Beach, VA, created this recipe. EVE'S FIRST KISS ¾ oz. Gin ¾ oz. Herbsaint anise-fl avored liqueur ½ oz. Fresh lemon juice ½ oz. Rosemary syrup ¼ oz. Crème de Banane liqueur Combine ingredients and shake. Strain and serve in Georgian glass; garnish with one dropper of Crème de Mure. John Stanton of Sable Kitchen & Bar in Chicago created this recipe. Best Gin Cocktails b Xan McLaughlin CO-OWNER OF THE PARK CAFE IN CHARLESTON, SC Our beverage director at the Park Cafe recently introduced me to an edible spray company out of Vermont called Alice & the Magician. I was skeptical at fi rst—I couldn't wrap my head around the concept—but then I started testing the products and immediately became a fan. My fi rst (and favorite) drink that I've created with the sprays is called Alice's Rose. I started with the Pamplemouse Rose grapefruit liqueur because it's one of my favorite mixers; I also added Scotch for depth. I chose the sage citrus spray as a garnish for the drink; the sage adds a tangy, botanical element while the citrus adds a light, fruitful fi nish. I like this cocktail because it comes to you in a small rocks glass and it's clear and very unassuming. Then you smell it, and the sage and citrus really pull a punch when you're not expecting it. But as you drink, it mellows out and changes fl avors and becomes a light citrus cooler. It's perfect for the warmer months, or really any time of the year. ALICE'S ROSE 1 ½ oz. Hendrick's gin ¹⁄3 oz. Pamplemousse Rose grapefruit liqueur ¼ oz. Dewar's Scotch whiskey ¼ oz. Jam Ginger drinking vinegar Alice & The Magician exotic citrus sage edible fragrance Combine ingredients and stir. Strain into a chilled glass and garnish with a lemon wheel. Top with two sprays of the citrus sage fragrance.