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Issue link: http://read.dmtmag.com/i/537558
www.cheersonline.com 20 • July/August 2015 VICTORY ¾ oz. Lime juice ¼ oz. Simple syrup ½ oz. Ancho Reyes chile liqueur 1 ½ oz. Herradura silver tequila 10-12 Fresh mint leaves Chile-arbol-infused Peychaud's bitters Throw mint in highball glass. Combine lime juice, syrup, liqueur and tequila in a mixing tin. Shake and strain into highball. Top off with ice and add four dashes of the chile-arbol-infused Peychaud's on top. Garnish with a mint sprig. Juan Martinez, head bartender at Toca Madera in Los Angeles, created this recipe. , BANANA 2 oz. Herradura reposado tequila ¾ oz. Palo Cortado sherry ½ oz. Giffard Banane Du Bresil liqueur 2 dashes Orange bitters Stir ingredients together and strain into a Martini glass. Garnish with a lemon twist. Kevin Diedrich, bar manager of BDK Restaurant & Bar in San Francisco, created this recipe. BLUE MOON MARGARITA 1 ½ oz. Tequila ½ oz. Blue Curacao 2 oz. Pineapple orange juice ½ oz. Sour mix In a shaker, shake the tequila, Blue Curacao, fruit juice and sour mix. Strain into a chilled, salt-rimmed glass and garnish with a lime slice. The mixologists at the Wave Bar at Kelley House in Martha's Vineyard, MA, created this recipe. GHERKIN FRESCA MARGARITA 1 ½ oz. Sauza Silver tequila 1 oz. Cucumber-lime agua fresca* ¼ oz. Hendrick's gin ¼ oz. House-infused jalapeño simple syrup** Build the cocktail in a rocks glass over ice and garnish with one or two cucumber wheels. *For the cucumber-lime agua fresca: Puree 1 cucumber with 1 cup of water and strain through a fi ne strainer. Add ¼ cup of fresh lime juice and ¼ cup agave nectar or simple syrup (agave is recommended). **For the jalapeño simple syrup: Combine 1 cup water with ½ cup sugar and 2 jalepeño peppers (make a small slit lengthwise so that oils in peppers release) in a saucepan. Boil all of the ingredients together for 20 minutes. Scott Clime, wine and beverage director of Passion Food Hospitality, created this recipe for Fuego Cocina y Tequileria in Arlington, VA. HONEY TEA COOLER 2 parts Hornitos Spiced Honey tequila ½ part Lemon juice ½ part Agave 4 parts Black tea Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lemon wheel. The mixology team at Hornitos created this recipe. Best Tequila Cocktails b 20 • July/August 2015 20 Johnny Zander OWNER OF LOS ANGELES COCKTAIL CLUB GRANDPA JOHNSON'S It's summer time, so customers tend to want something that is light but still packs a punch—like our gin cocktail, the Kubrick, made with carrot juice, or our vodka drink, the Lorraine, made with cucumber juice. They taste like an organic juice you get from the market, but with alcohol. My favorite cocktail in the summer is The T-Bizz. I absolutely love mezcal, but it is a very heavy spirit. So mixing it up the way we have on our menu you can have several of them—without having to have your friends carry you out of the bar! T-BIZZ 1 ½ oz. Vida mezcal 1 oz. Aperol 1 oz. Cocchi Torino 2 dashes Orange bitters Combine ingredients in mixing glass and stir. Strain into glass over fresh ice and fi nish with orange zest.