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Issue link: http://read.dmtmag.com/i/598044
www.cheersonline.com 30 • November/December 2015 PEAR OF EYES 1 ½ oz. Azzurre vodka ½ oz. Marie Brizard Poire William ¾ oz. Fresh lemon juice ¾ oz. Simple syrup (1:1) 4 dashes Gaz Regan orange bitters Shake all ingredients, then strain over rocks glass with fresh ice. Garnish with a pear slice and grated cinnamon. The mixologists at Azzure created this recipe. FIG POPPA ¾ oz. Fig-infused Slow Hand Six Woods whiskey ¾ oz. Armada Oloroso sherry 1 oz. Lime juice ¾ oz. Cane syrup 1 dash Black walnut bitters Combine all of the ingredients and shake vigorously. Strain into a Collins glass, include a splash of soda water, on the rocks. Garnish with a mint bouquet. Kris Rizzato, bar manager of Bankers Hill Bar + Restaurant in San Diego, created this recipe. HARVEST MOON 2 oz. Cloudy apple juice ½ oz. Cognac 1oz. Fresh lemon juice ½ oz. Domaine de Canton ginger liqueur ½ oz. Ginger-cinnamon syrup Ginger beer In a cocktail shaker, combine all ingredients (except ginger beer) with ice. Shake well. Strain into an Old Fashioned glass over fresh ice. Top off with ginger beer. Garnish with apple slices. Tony Abou-Ganim created this recipe. #PSM (PUMPKIN SPICE MARTINI) 2 oz. RumChata cream liqueur 1 oz. Absolut Vanilia vodka 1 oz. Pumpkin Spice liqueur Rim a Martini glass with bar syrup and crushed graham crackers. Combine ingredients and shake. Strain into a Martini glass, garnish with a dollop of whipped cream and a candy corn. The mixologists at the Aliante Hotel + Casino + Spa in Las Vegas created this recipe. THE RUM-KIN PUMPKIN 1 oz. Spiced rum 1 oz. Hazelnut liqueur 1 ½ oz. Orange juice Traveler Jack-O Pumpkin Shandy Fill a shaker glass halfway with ice and add rum and liqueur. Shake and strain into a 10-oz. glass fi lled with ice. Top with Jack-O Traveler (or another pumpkin beer) and garnish with a lime. The mixologists at Traveler Beer Co. created this recipe. LA POIRE 2 oz. Basil Hayden bourbon 1 oz. Pear liqueur ½ oz. Lemon juice ½ oz. Simple syrup ½ oz. Egg white Combine all of the ingredients and shake vigorously. Strain over a mesh strainer. Pour into snifter and top with a dash of cinnamon. Sarah Proctor, bar manager of Blue Bohème in San Diego, created this recipe. PUMPKIN SMASH 1 ½ oz. Stoli Vanilla vodka ¼ oz. Frangelico ¼ oz. Half & half 1 oz. Simple syrup 2 oz. Pumpkin puree Combine ingredients, shake and strain. Garnish glass with cinnamon rim and cinnamon stick. The mixologists at Crush inside the Las Vegas MGM Grand created this recipe. WARM-UP 2 oz. Maestro Dobel Resposado tequila 2 oz. Apple cider 1 tbsp. Brown sugar ½ oz. Lillet Blanc Build in tin, add ice, shake and fi ne strain into a coupe. Garnish with a cinnamon stick and dusting of allspice. The mixologists at Maestro Dobel created this recipe.