Cheers - September, 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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Page 49 of 51 50 • September 2015 DRINKS Full Sneak 1 ½ oz. Hatfi eld & McCoy Whiskey ½ oz. Ginger liqueur ½ Fresh lemon juice Ginger ale ¼ oz. Ruby port Fresh mint or lemon slice Stir fi rst three ingredients over ice, strain into a tall Collins glass and top with ginger ale. Float the ruby port on top and garnish with fresh mint or lemon slice. The mixologists at Hatfi eld & McCoy created this recipe. The Bonnabel 1½ oz. Eagle Rare 10 year bourbon ½ oz. Carpano Antica Formula vermouth ¼ oz. Luxardo Maraschino liqueur ¼ oz. Yellow Chartreuse In a rocks glass, add all of the ingredients. Stir about 10 times, reaching around the edge of the glass each time. Garnish with a speared Luxardo Maraschino cherry on top. David Toby, bar manager of Jack Allen's Kitchen in Texas created this recipe. Final Say 1 oz. Templeton rye 1 oz. Carpano Antica Formula vermouth ½ oz. Zaya 12 yr rum 1 tsp. Fresh lime juice 1 tsp. Grenadine 2 dashes Angostura bitters 2 dashes Orange bitters Combine ingredients in a shaker and shake with ice. Strain in a chilled rocks glass. Garnish with an orange peel. The mixologists at Mulberry Project in New York created this recipe. Tr eaty of Vienna ¾ oz. Remy 1738 Cognac ¾ oz. Rittenhouse rye ¾ oz. Punt e Mes ½ oz. Cynar ½ oz. Cinnamon Demerara syrup 1 Whole egg 2 oz. Nitro stout Freshly grated nutmeg to garnish Assemble all except stout and nutmeg in a cocktail shaker and dry shake (no ice) to integrate the egg. Then add ice and shake well. Strain into brandy snifter and top with nitro stout beer. Grate fresh nutmeg to fi nish. Greg Butera of Dusek's Board & Beer in Chicago created this recipe. Apple Pie Hot Toddy 2 oz. Ole Smoky Apple Pie Moonshine 2 tsp. Honey 3 oz. Celestial Gingerbread Spice hot tea Lemon wedge for garnish Combine moonshine, honey and hot tea in a mason jar and stir. Garnish with lemon wedge. The mixologists at Ole Smoky Moonshine created this recipe. Dog Days 1 ½ parts Knob Creek rye whiskey 1 ½ tsp. Absinthe 1 ¾ parts Fresh-squeezed lemon juice 1 ¾ parts Simple syrup 2 parts Ginger beer Lemon wheel and mint sprig for garnish In a mixing tin, add spirits, juice and syrup. Fill tin with ice and shake vigorously for at least six seconds. Strain into a Collins glass over fresh ice and top with ginger beer. Garnish with the lemon wheel and mint sprig. The mixologists at Knob Creek created this recipe. Troy Baker 1 ½ oz. WL Weller bourbon ¾ oz. Suze liqueur ¾ oz. Bianco vermouth 2 Dashes Scappy's chocolate bitters Combine ingredients over ice and stir. Erick Castro of Polite Provisions in San Diego created this recipe. Smoked Hefeweiz en 1 part Laphroaig 10 Year Old Single Malt Scotch whisky 4 parts Hefeweizen or wheat beer Splash of fresh orange juice Build in order in a pint glass or beer mug. Garnish with an orange wheel on the rim. The mixologists at Laphroaig created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using cordials or liqueurs. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email Unique Whiskey Sips

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