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Issue link: https://read.dmtmag.com/i/121046
DRINKS Tempting Tequila Tipples Creative cocktails that incorporate the blue agave-based spirit DIABLO���S ELBOW The mixologists at Galli in New York submitted this recipe �� oz. Illegal mezcal �� oz. Espolon silver tequila ��� oz. Yellow Chartreuse �� oz. Chili Fresno syrup �� oz. Lemon juice Red bell pepper 4 Drops chili essence Muddle red bell pepper in mixing glass. Add ingredients and shake with ice. Strain into coupe glass and add chili essence. MOQUILA COOLER Vicki Honerkamp, head bartender and wine steward for Jakes Fine Dining atop the Midnight Star in Deadwood, SD, created this recipe 1 �� oz. Patron Silver tequila 1 �� oz. Mojito mix (recipe below) 7-8 Drops of blue curacao Club soda Lime wheel In a tall 15-16 oz. glass filled with ice, add the tequila, mojito mix, and blue curacao. Top off with club soda and stir lightly. Garnish with a lime wheel. Mojito mix: 1 Liter Finest Call lime juice 1 Cup sugar 6-8 oz. Fresh mint Combine ingredients in a 2-qt. container. Stir to dissolve the sugar and let set 4 to 6 hours. Strain into a container with a tight-fitting lid. Keep chilled; will store for 3 to 4 weeks. LOOP TONIC Mixologist Phil Ward of Mayahuel in New York developed this recipe 2 oz. Lunazul Blanco 1 oz. Dolin dry vermouth �� oz. Lime juice �� oz. Simple syrup �� oz. Green Chartruese Dash celery bitters Combine ingredients in a tall glass with ice. BUENAS NOCHES Andy Friedrich, a bartender at the Bristol Bar and Grille in Lousiville, KY, created this drink recipe 1 �� oz. 1800 Reposado �� oz. Dark creme de cacao �� oz. Kahlua �� oz. Grand Marnier Margarita salt (enough to rim a glass) Sugar (enough to rim a glass) Rim a rocks glass with salt/sugar mixture and fill with ice. Combine spirits in shaker with ice. Stir lightly and strain into glass. Garnish with lime wedge. CARROT CILANTRO COLLINS This recipe was created by the mixologists at Herradura tequila 1�� oz. Herradura Silver �� oz. Cholula hot sauce �� oz. Lemon juice 2 oz. Carrot juice Large pinch of cilantro Place all ingredients into a shaker filled with cubed ice, shake vigorously and strain through a fine sieve into a tall glass filled with cubed ice. Garnish with a sprig of cilantro and a cucumber wheel. ��� BECA JOY Ryan Peck, sommelier at The Stock-Yard Restaurant in Nashville created this recipe 1 oz. Tequila Cuestion �� oz. Solerno Blood Orange liquer �� oz. Licor 43 Combine spirits in shaker with ice. Shake and strain in a cocktail glass rimmed with sugar. Garnish with a cherry. 14 | APRIL 2013 MOCHA FUEGO Carl Busch, head bartender at Winifred���s Restaurant in Cedar Rapids, IA, developed this recipe 2 oz. Patron XO Cafe �� oz. Creme de cocoa Scoop of vanilla ice cream Pinch of cayenne pepper Combine all ingredients into shaker (no ice). Shake until almost all the ice cream is broken down. Strain into chocolaterimmed Martini glass. Serve with spoon. Call for Recipes! Cheers is looking for more innovative and original cocktail recipes using rum. 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. www.cheersonline.com