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www.cheersonline.com 17 July/August 2015 • A PREFERRED BLUR 1 ½ oz. Copperworks gin ¾ oz. Giffard Banane du Bresil liqueur ½ oz. Capaletti Aperitivo ½ oz. Lemon juice Dash rhubarb bitters Shake ingredients together and strain into a coupe. Garnish with a lemon twist. Chad Phillips of Pennyroyal in Seattle created this recipe. THE BEE SPA 1 ½ oz. Tanqueray gin ½ oz. Lemon juice ½ oz. Honey syrup 2 dashes Lavender bitters Combine all ingredients in tin and shake thoroughly. Serve over ice in a Collins glass and top with soda. Garnish with a lemon twist and lavender sprigs. The mixologists at Emeril's Delmonico in New Orleans created this recipe. HONEYDEW CUCUMBER SOUR 1 oz. Martin Miller's gin ½ oz. Fresh-pressed lemon juice 1 ½ oz. Freshly extracted honeydew juice ¼ oz. House-bended clover honey syrup Dash of Regan's No. 6 orange bitters Cucumber slices for garnish Combine ingredients, shake and pour into glass with ice. Add sliced cucumber for garnish. The mixologists of Elements at Sanctuary on Camelback Mountain in Paradise Valley, AZ, created this recipe. THE BRONX COCKTAIL 2 oz. Gin ½ oz. Dry vermouth ½ oz. Sweet vermouth Splash orange juice Splash triple sec Put all the ingredients in a shaker along with ice and shake vigorously for a few seconds. Strain the mix- ture into a chilled glass and garnish with a cherry or an orange twist. Christopher Donovan, co-owner of The Glunz Tavern in Chicago, created this recipe. SPARKLING GIN CUP 2 oz. Brockmans gin ½ oz. Elderfl ower liqueur ¼ oz. Fresh-squeezed lemon juice ¼ oz. Simple syrup Muddled strawberries Club soda Muddle strawberries, then com- bine gin, liqueur, lemon juice and strawberries in a shaker with ice. Shake and strain into a glass with ice. Top with soda. Garnish with a strawberry and lemon twist. The mixologists at Brockmans created this recipe. ISLAND SLING 1 oz. Nolet's gin 1 oz. Cocchi Americano 2 oz. Coconut water ¼ oz. Lemon juice 1 tsp. Coconut nectar Splash simple syrup Basil leaf for garnish Add the gin, Americano, coconut water, lemon juice, simple syrup to a pint glass full of ice. Shake and strain into a Collins glass full of fresh ice. Drizzle the coconut nectar on top. Bruise the basil sprig and rim the glass with the oils, garnish and serve. Tucky Dias, lead bartender at Cucina Enoteca in Newport Beach, CA, created this recipe. QUEEN MOTHER 1 oz. Portobello Road gin 1 oz. Dubbonnet ¾ oz. Aperol ¹⁄5 oz. Myers's rum Combine ingredients in mixing glass and stir. Strain into chilled glass and garnish with a grapefruit peel. Jake Burger of Evelyn Drinkery in New York created this recipe. Best Gin Cocktails b "THIS ISLAND SLING IS LIGHT, REFRESHING AND SLIGHTLY HERBAL. PERFECT FOR SITTING BY THE POOL AND SOAKING UP THE SUN." — Tucky Dias