THE MOTHER GOOSER Dy Godsey, bar supervisor at the Waukesha Chancery in Waukesha, Wisc., developed this cocktail.
¾ oz. Limoncello ¾ oz. Bacardi Razz ¾ oz. oz. Peach schnapps 1 oz. Fresh strawberry puree ¾ oz. Rose petal syrup (recipe below) 1 oz. Champagne or prosecco Combine the first five ingredients in a shaker. Shake and pour into a chilled Champagne or cocktail glass. Float the Champagne on top; garnish with fresh strawberry slices and candied orange peel if desired.
Rose petal syrup ⅓ cup dried rose petal tea 1 ½ cup hot water ¾ cup sugar
DEAD MAN'S HAND This recipe came from Scott Diaz, beverage manager at Elliott's Oyster House & Seafood Cafe in Seattle. ¾ oz. Remy Martin VSOP Cognac 1 tsp. Pacifique Absinthe 3 Dashes lemon bitters 1 Sugar cube 5 oz. Gloria Ferrer Brut sparkling wine
Drop sugar cube in a flute glass, add remaining ingredients. Gently stir to combine. Garnish with a lemon twist.
TO ALL A GOOD NIGHT Vicki Honerkamp, head bartender and wine steward at Jakes Fine Dining Atop the Midnight Star in Deadwood, S.D., created this recipe.
Combine and dissolve, let cool.
THE VICTORIAN Scott Diaz, beverage manager at Elliott's Oyster House & Seafood Cafe in Seattle, contributed this recipe. ¾ oz. BroVo +RG Rose geranium liqueur ½ oz. Lemon juice ½ oz. Simple syrup 2 Dashes grapefruit bitters 4 oz. Gloria Ferrer Brut sparkling wine Combine rose geranium liqueur, lemon juice, simple syrup and grapefruit bitters with ice. Shake and strain into a flute. Tip with sparkling wine and garnish with a lemon twist.
HOLIDAY JOE Mixologist Manny Hinojosa developed this drink recipe. 1 ½ oz. Bacardi 8 rum ¾ oz. Disaronno
Hot coffee Whipped cream Cinnamon powder Combine Bacardi, Disaronno, chocolate liqueur and raspberry puree into a mug. Add hot coffee, filling mug almost to the top. Add whipped cream layer to the top of the liquid. Drizzle raspberry puree onto the whipped cream and sprinkle cinnamon powder on top to finish.
½ oz. Chocolate liqueur 2 oz. The Perfect Purée Red Raspberry Puree
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In a 5-oz. or 6-oz. champagne flute, drop in the lemon sorbet. Pour in Midori, then slowly fill with Asti Gionelli spumante. Garnish with a dash of multicolored cake sprinkles on top.
1 ½ oz. scoop of lemon sorbet 1 oz. Midori melon liqueur Asti Gionelli spumante
THE COIN FLIP Recipe courtesy of Vesper Bar at The Cosmopolitan in Las Vegas. 1 ½ oz. Fernet Branca 1 oz. Navan Vanilla Cognac 1 oz. Half and half
Add egg, syrup and half and half to mixing tin. Whisk quickly. Add liquor and ice and shake hard for 20 seconds. Fine strain the mixture into a chilled coupe glass. Garnish with atomized Fernet Branca.
½ oz. Cinnamon and orange zest syrup 1 Whole egg Fernet Branca in atomizer, for garnish
Cheers is looking for more innovative and original recipes for sparkling wine drinks and/or gin cocktails. 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!
