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www.cheersonline.com 21 July/August 2015 • DHANIA DELIGHT 2 oz. Roca Patron añejo tequila ½ oz. Chrysanthemum Honey liqueur ½ oz. Hibiscus syrup 1 oz. Lime juice 1 tbsp. Yuzu marmalade Combine ingredients in a shaker and shake. Double strain into coupe glass and garnish with an orchid. The mixologists at Hakkasan in the Fontainebleau Miami Beach created this recipe. TEQUILIANO 2 parts Sauza 901 tequila 1 part Campari 1 part Sweet vermouth ½ part Agave syrup Combine all ingredients. Stir well. Pour over ice in a double rocks glass. Garnish with an orange twist. Mixologist Eddy Buckingham created this recipe for Sauza. SIN HUMO 1 ½ oz. Fidencio Unico mezcal ¾ oz. Cointreau ½ oz. Patron Citronage liqueur 1 oz. Fresh lime juice ½ oz. Cranberry juice Lime slice for garnish Shake all ingredients with ice in a cocktail shaker. Strain and serve straight up with a lime garnish. Erik Thiess-Kusiak of the Mirbeau Inn & Spa in Skaneateles, NY, created this recipe. CUCUMBER CHILI RITA 2 parts Sauza Cucumber Chili tequila 1 part DeKuyper triple sec 2 parts Fresh lemon sour Juice of one whole lime Add ingredients to an ice-fi lled shaker. Shake and strain over ice in a salt-rimmed cocktail or Margarita glass. Garnish with a lime and fl oat a thin slice of cucumber. The mixologists at Sauza created this recipe. L'ORANGE FUMÉE 1 ½ oz. Sombra mezcal 1 ½ oz. Blood orange juice ½ oz. Campari ½ oz. Ancho Reyes chile liqueur ½ oz. Agave nectar Rim half of a Collins glass with Tajin chili-lime seasoning. Add ingredients and ice to mixing tin. Shake and strain into the Collins glass and garnish with a lemon wheel. The mixologists at Meat Market in Miami Beach created this recipe. BIG BRIGHT STARS 1 oz. Vida mezcal ½ oz. Ancho Reyes chile liqueur ¾ oz. Lime juice ¾ oz. Ferrand Dry Curacao ½ oz. Simple syrup Combine ingredients in mixing tin and shake, strain into glass rimmed with Omani Limon powder. Jay Zimmerman, owner of Sekend Sun in Queens, NY, created this recipe. Best Tequila Cocktails b www.cheersonline.com www.cheersonline.com Daniel Strauch BARTENDER AT CIRCA IN WASHINGTON D.C. After reading The Bar Book by Jeffrey Morgenthaler, I was inspired to further our barrel-aged cocktail program with a reposado tequila drink. The combination of the unique ingredients and the barrel- aging process round out the fl avor of the cocktail. Additionally, tequila is a perfect spirit for the summer season. I dare you to not ask for a second! REPOSADO BATCH #2 Two 750-ml. bottles of Espolon Reposado tequila that have been aged in an oak barrel for 2-3 weeks 1 ½ cups Agave simple syrup 1 ½ oz. Fee Brothers orange bitters ½ oz. Bittermens Xocolatl Mole bitters Combine ingredients and serve neat, garnished with a grapefruit peel.