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Issue link: http://read.dmtmag.com/i/737871
www.cheersonline.com 34 • October 2016 DRINKS The Fir e Gar den 6 Thai basil leaves, muddled 1 oz. Soltado Spicy Añejo tequila ½ oz. Cointreau ½ oz. Green Chartreuse 1 ½ oz. Cucumber juice* ½ oz. Simple syrup ½ oz. Lime juice Shake all ingredients with ice and strain over ice. *For cucumber juice: Blend 1 cucumber, 1 cup water and ¼ cup sugar. Strain through a sieve. Cover and chill. Kourtney Wenke of Butapub in Rochester, NY, created this recipe. The Bicycle R ide 1 ½ oz. Dolin Dry vermouth 1 oz. St. Germain liqueur ½ oz. Plantation 3 Star rum 2 dashes Celery bitters Soda water Combine all ingredients in a chilled highball glass over ice. Garnish with a long grapefruit peel. Emily Jamison, bartender at Yvonne's in Boston, created this recipe. La Poir e 2 oz. La Quintinye Vermouth Royal Blanc ½ oz. Mathilde pear liqueur ½ oz. Lemon juice 2 dashes Orange bitters Club soda Build in a highball glass with ice, and stir. Garnish with lemon wheel and rosemary sprig. Jacques Bezuidenhout of Wildhawk in San Francisco created this recipe. Tropical Rock 4 oz. Pina Colada mix 1 oz. Bacardi Razz rum 1 oz. Midori melon liqueur (divided) ½ oz. DeKuyper crème de banana liqueur Add ½ oz. Midori to the bottom of a mason jar. Blend other ingredients together with ice and pour over the Midori. Float the remaining ½ oz. Midori on top and garnish with a speared cherry. The mixologists at Hard Rock Cafe created this recipe. Cha Cha R itta 3 oz. Kahlua 2 oz. RumChata 1 oz. Tequila Rim glass with chocolate and caramel sauce and roll in crushed Oreo cookies. Combine ingredients and blend until smooth. Pour into prepared glass. Philadelphia-based bartender Eileen Eubanks created this recipe. ½ oz. Banana liqueur ¾ oz. Honey syrup ¾ oz. Lemon juice ½ oz. Pineapple juice Dash Angostura bitters Build all ingredients in a shaking tin with ice. Shake with rigor, strain and pour into a Collins glass. Top with crushed ice, garnish and enjoy. Christian Orlando of Seamstress in New York created this recipe. Collins Par k Sour 1 ½ oz. Gin ¾ oz. Crème de peche ¾ oz. Lemon juice 2 drops Orange blossom water Egg white Combine ingredients and dry shake, then wet shake. Strain into a parfait glass and garnish with matcha. The mixologists at Sweet Liberty Drinks & Supply Co. in Miami created this recipe. Say It Again ¾ oz. Jasmine-infused Hwayo soju ¾ oz. Chartreuse ¾ oz. Luxardo Maraschino ¾ oz. Lime juice Shake with cube ice, fi ne Strain into a fl ute glass and garnish with lime zest Ryan Te of Oiji in New York created this recipe. The Queen's Cup 1 oz. Baileys Original Irish Cream 1 oz. Ketel One vodka 1 oz. Cold-brew coffee 5 Strawberries Whipped cream Place 4 strawberries in cocktail shaker and crush with muddler. Add Baileys, vodka, cold-brew coffee and ice to the cocktail shaker. Shake well. Strain contents into a Martini glass. Top with whipped cream and garnish with remaining strawberry. Mixologist Lauren Davis created this recipe. Cinco Aneis 1 oz. Ketel One vodka ½ oz. Ca´chaça CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using sparkling wine or fl avored spirits. 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. New Liqueur-based Libations