Cheers July/August 2012

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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DRINKS Summertime Sparks Purees, sodas and mixers add some spice to hot-weather drinks. ILKEA'S MAI TAI Th is drink was created by Christina Maff ei of the Trump International Hotel Waikiki Beach Walk. 1 oz. Bacardi 8 ½ oz. DiSaronno Amaretto ¼ oz. Domain de Canton Ginger Liquor ¾ oz. Homemade Kaffi r Lime-and- orange syrup (see instructions below) Shake and pour all the ingredients into Highball Glass. Layer the drink with the Bacardi Select and garnish with a grilled pineapple wedge, sugar cane stick and a green orchid. ½ oz. roasted pineapple puree ¾ oz. fresh lime juice ½ oz. Bacardi Select 1 grilled pineapple wedge, for garnish 1 sugarcane stick, for garnish 1 green orchid, for garnish THE BARB DALY Th is cocktail comes to us from the Original Dinerant in Portland, Oregon and mixologist Jessica Braasch. Th e restaurant makes their sodas in house and uses them in a variety of their cocktails. Th is drink is a spin on John Daly, which is a cocktail featuring their house-made lemon-rhubarb soda. 1 ½ oz. vodka (of your choice) 3 oz. soda water Serve over the cocktail over ice, layered with lemon wheels in a Collins Glass. 3 oz. lemon-rhubarb soda lemon wheels, for garnish For the syrup: Steep about 20 Kaffi r Lime leaves in water, after water is fragranced enough (for about 10 minutes on very low simmer), make the simple syrup with equal parts of the Kaffi r water and sugar, simmer with the peel from one orange for about 20 minutes. THE CLOVER CLUB Th is drink was adapted from Harry Craddock's Th e Savoy Cocktail Book, which was published in 1930. 1 ½ oz. gin ¾ oz. fresh lemon juice ½ oz. Small Hand Foods' Raspberry Gum Syrup Add all the ingredients to a mixing tin and shake vigorously without adding ice. Th en add ice and shake them again. Double-strain them into a chilled Coupe Glass. Garnish with freshly ground nutmeg, if desired. Serve. ½ oz. dry vermouth ½ oz. egg white freshly ground nutmeg, for garnish (if desired) 12 | JULY/AUGUST 2012 CAPTAIN BILL'S RUMRUNNER Th is drink was created by Jonathan Pogash of the Cocktail Guru. 2 oz. Appleton Rum 1 oz. Perfect Purée Rum Runner Shake ingredients in a cocktail shaker with ice and strain them into a chilled Cocktail Glass. BERRY BERRY COCO TINI Th is drink was created by consulting mixologist David Commer. 1 ¼ oz. Malibu Coconut Rum 1 oz. pineapple juice 1 oz. Mixed Berry Fruit Creations 2 squeezes of fresh lime juice Combine ingredients in shaker with ice. Shake, pour and top the drink with additional ice. EL CORAZON Th is summer refresher was created by Hum Spirits' Adam Seger. 2 oz. Cazadores Silver 100-percent Agave Tequila Shake all the ingredients together, strain them into a kosher salt and Tellicherry Peppercorn-rimmed Martini Glass. Th e drink may also be pre-batched. 1 lime, fresh squeezed 1 oz. agave-sweetened passion fruit puree ¾ oz. pomegranate juice ½ oz. blood orange puree kosher salt and Tellicherry peppercorns, for rim 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 Call for Recipes!

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