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www.cheersonline.com 42 • July/August 2016 DRINKS Roses For Margar et 1 ½ oz. Hendrick's gin ¾ oz. Lemon juice ½ oz. Lillet Rose 1 Bar spoon rose water ½ oz. Hibiscus/orange peel/ rosehip-tea-infused syrup ½ oz. Prosecco Combine ingredients (except prosec- co) and shake. Serve up in a frozen coupe topped with prosecco and a dried rosebud garnish. Caleb Mayes of Atwood Kitchen & Bar Room in New York created this recipe. R egal 40 1 oz. Plymouth Gin ½ oz. Pimm's No. 1 ½ oz. Espirit de June liqueur ½ oz. Sweet and sour 2 dashes Peychaud's bitters 1 oz. Cava Combine ingredients (except cava) in a mixing glass with ice. Shake vigorously and strain into chilled Martini glass. Top with cava and garnish with bordeaux maraschino cherry The mixologists at Oliver's Lounge in Seattle's Mayfl ower Park Hotel created this recipe in honor of the bar's 40th anniversary in June. Martini Thyme 2 oz. Bombay Sapphire gin 1 ½ oz. Thyme simple syrup 1 oz. Fresh lime juice ¾ oz. Peach puree Prosecco Add all contents (except prosecco) into a mixing glass. Shake and then strain into a coupe glass. Top with prosecco and garnish with sprig of thyme. The mixologists at Refi nery Rooftop in New York created this recipe. Add all ingredients to mixing tin, shake hard then double strained into coupe. Top with prosecco and garnish with a single fresh blackberry on bamboo stick. The mixologists at the recently opened Dutch Fred's in New York created this recipe. Br eakfast Can't Wait 1 ½ oz. Beefeater gin ¾ oz. Domain de Canton ginger liqueur ¼ oz. Simple syrup 1 oz. Pear purée Juice from ½ lemon Soda water 3 mint leaves In a jug glass, place 3 to 4 mint leaves at the bottom and fi ll with ice. Build the rest of ingredients in a mixing glass and shake with ice. Strain into prepared jug glass and garnish with ginger candy. The mixologists at Bluestem Brasserie in San Francisco created this recipe. Intense Gin Lemonade 2 parts Death's Door gin 1 part Barrow's Intense ginger liqueur Lemonade Combine gin and ginger liqueur in a glass with ice. Top with lemonade and garnish with a lemon wheel. Margaret Ebeling with Death's Door Spirits created this recipe. Say Wha? 2 oz. St. George Terrior gin ¾ oz. Fresh lime juice ¾ oz. Chili-agave syrup ¼ Avocado 1 sprig Tarragon Muddle all ingredients in tin, shake vigorously and stain into a coupe; garnish with ground black pepper. Dan Rook, head bartender of Chicago's South Water Kitchen, created this recipe. The Missing Link ¾ oz. Lime ¾ oz. Salted rhubarb cordial ¼ oz. Nonino grappa di chardonnay ¼ oz. Dolin Blanc 1 ½ oz. Anchor Old Tom gin Cracked black pepper Combine all ingredients in a tin and shake well with ice. Fine strain into an Old Fashioned glass over fresh ice. Garnish with cracked pepper and a grapefruit peel, expressed, rolled and speared on a pick. The mixologists at Easy Bistro and Bar in Chattanooga, TN, created this recipe. Kiss Kiss Bang Bang 1 oz. Brockmans gin ½ oz. Blackberry puree ½ oz. Lemon juice ½ oz. Simple syrup CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using whiskey 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 mdowling@epgmediallc.com. Unconventional Gin Cocktails