Cheers

Cheers June 2016

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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www.cheersonline.com 42 • June 2016 DRINKS Blueber ry Br amble 1 ½ parts Cruzan Estate Diamond light rum ½ part Fresh lemon juice ½ part Simple syrup Blueberry syrup Build over crushed ice in an Old Fashioned glass; drizzle blueberry syrup on top. The mixologist at Cruzan created this recipe. The Cartel 6 Columbian coffee beans 2 oz. Sailor Jerry rum 1 oz. Pineapple juice ½ oz. Lime Juice ½ oz. Agave Muddle 3 coffee beans, add other ingredients and shake with ice. Fine strain over a coconut-water ice block and garnish with 3 coffee beans. The mixologists at The Rickey in New York created this recipe. A Light in the Attic 2 oz. El Dorado 5 year rum ¾ oz. Cynar ¾ oz. Amontillado ¼ oz. Espresso PX sherry Barspoon demerera 2 dashes Angostura bitters Combine ingredients and stir. Strain into a chilled coupe and garnish with a blood orange peel. The mixologists at Easy Bistro & Bar in Chattanooga created this recipe. Indian Summer Julep 1 oz. Calvados 1 oz. Dark rum ½ oz. Cinnamon syrup 1 barspoon Allspice dram 6-10 Mint leaves Muddle spirits and cinnamon syrup in a lowball, add dram and stir. Top with crushed ice. Garnish with mint sprig and fresh nutmeg. The mixologists at Eastern Standard Kitchen and Drinks in Boston created this recipe. Gar den Daiquir i 2 oz. Caraway-infused Brugal Especial Blanco rum* 1 oz. Citrus (equal parts fresh lime/lemon juice) 1 oz. Simple syrup 1 oz. Juice of red bell pepper Add ingredients to cocktail shaker and shake. Strain into a coup glass garnished with a half rim of Maldon sea salt. *For caraway-infused rum: Add 5 parts rum to 1 part caraway seeds and let sit for at least a week. The mixologists at American Cut steakhouse in New York created this recipe. Hipster's Br eakfast 1 ½ oz. Banana bread rum 1 ½ oz. Cold-drip coffee ¾ oz. Salt butter syrup ¼ oz. Fernet Branca Combine all ingredients and shake. For banana bread rum: Infuse 4 cups of rum with 2 slices of banana bread for 2 hours then strain. For the salt butter syrup: 4 cups of butter- milk, 4 cups brown sugar, 2 tsps. butter, pinch of rock salt. Whisk over a low heat then cool. Matt Fairhurst, beverage director of Kensington Street Social at the Old Clare Hotel in Sydney, Australia, created this recipe. Rum Babalu 2 parts Kirk and Sweeney 12 year rum ¾ part Fresh lime juice ½ part Maple syrup 1 part Ginger beer Dash Angostura bitters Combine all ingredients in a shaker except ginger beer, add ice and shake well until chilled. Strain over fresh ice in a double rocks glass, top with ginger beer and garnish with an orange peel. The mixologists at Tommy Bahama Restaurant & Bar in New York created this recipe. I Forgot Your Name Again 1 ¾ oz. Bacardi 8 rum ¾ oz. Rhum Clement Select Barrel ¾ oz. Lime juice ¾ oz. Demerara sugar syrup 3 Dashes Fee Bros. molasses bitters 3 Dashes Fee Bros. cardamom bitters 11 oz. Crushed ice Combine all ingredients and blend. Garnish with a lime wheel and nutmeg on top. The mixologists at Backbar in Somerville, MA, created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using gin or whiskey. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@epgmediallc.com. Easy Breezy Rum Cocktails Honeydew Ginger Mojito 1 ½ oz. Blue Chair Bay white rum 5 Mint leaves ½ oz. Lime juice ¾ oz. Ginger simple syrup ½ cup Honeydew puree Club soda In a shaker, muddle mint leaves. Add rum, simple syrup, lime juice and honeydew puree. Shake mixture and pour in tall glass over ice. Top with club soda. Garnish with sprig of mint. The mixologists at Blue Chair Bay created this recipe.

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