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Issue link: http://read.dmtmag.com/i/68609
DRINKS This spirit shows its fl exibility in a host of summer drinks. Rum Delights STRAWBERRY RYE FIELDS Th is refreshing summer cocktail was created by Ben Mowbray at Down House in Houston. 1 oz. Buff alo Trace Rye ½ oz. Flor de Cana 7 Year Old Rum 1 oz. strawberry syrup ½ oz. lemon juice 1 splash of Champagne One-half strawberry, for garnish Shake all the ingredients together, double strain them, pour them into a Champagne fl ute and top with Champagne. Garnish with half a strawberry. COCO-LIME FIZZ Th is cocktail was created for Celebrity Cruises by mixologist Brad Horner from MarkeTeam. 1 ½ oz. Malibu Black Rum ½ oz. fresh lime juice ½ oz. simple syrup (made from pure cane sugar) PALMETTO PUNCH Mixologist Larry Torrent at Brother Jimmy's BBQ in New York City created this drink, which is his take on a Carolina Rum Runner. 2 oz. Oakheart Spiced Rum 1 oz. Bacardi Coco 1 splash of pineapple juice 2 oz. orange juice 1 splash of grenadine 1 fl oat of Myers's Rum 1 orange wedge, for garnish WHITE TIGER Th is drink was created by bartender Daniel Searing for Th e American Still Life Collection (www.americanstilllifecollection.com). 1 oz. Dancing Pines Rum 1 oz. Dancing Pines Chai Liqueur 1 oz. Half & Half 1 pinch ground cinnamon, for garnish Combine all the ingredients in an ice- fi lled Rocks Glass. Stir them gently to mix. Garnish the drink with a sprinkled stripe of ground cinnamon. Th e drink also may be shaken with ice and strained into a cocktail stem, though substituting heavy cream for Half & Half is recommended. Combine the Malibu Black Rum, lime juice and simple syrup in mixing glass. Shake with ice and strain the ingredients over fresh ice. Serve in a Rocks Glass and top with ginger ale. STOMY SUMMER Th is is Mi-Suk Ahn's summer version of an Old Fashioned, served at BOKA RESTAURANT + BAR at Hotel 1000 in Seattle. Shake all the ingredients well together, then pour contents in a Mason Jar and fl oat Myers's Rum on top and garnish with an orange wedge. 1 fl oat of ginger ale 1 thin slice of fresh ginger, for garnish Shake and strain all the ingredients, except the Goslings, into a Collins Glass. Float the Goslings on top and watch the streetcars go by. SUNSET ON LEE CIRCLE New Orleans' bartender Kimberly Patton-Bragg, who works at Tamarind by Dominique in the Hotel Modern, created this drink. 1 ½ oz. Brugal Añejo Rum ½ oz. Oronoco rum ¾ oz. lemongrass syrup 1 ½ oz. passion fruit puree ¼ oz. Pama ¼ oz. lime juice 2 spritzes of Herbsaint 1 fl oat of Goslings Shake all the ingredients together very well, serve in a Martini Glass and garnish with three Bourbon Cherries on a stick. 1 oz. light rum infused with hibiscus ½ oz. sweet vermouth infused with pomegranate ¼ oz. lemon juice 2 drops egg white 2 drops Scrappy's Orange Bitters 3 Bourbon Cherries on a stick 14 | JUNE 2012 Cheers is looking for more innovative and original recipes with American whiskey. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com. Call for Recipes! www.cheersonline.com