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.
Issue link: https://read.dmtmag.com/i/30177
DRINKS Vodkalicious Sips The white spirit’s fl exibility and range of fl avors make it great to mix in a wide range of drinks. WALDORF REMIXED Th is drink comes to us via Frederik Myhr, who is the bar manager at Al Mercante in Copenhagen. It is a spin-off on the traditional Waldorf Salad created at the legendary Waldorf-Astoria hotel in New York and it won a prize in a Danish cocktail competition. 1 inch fresh celery 5 leaves fresh basil 2 ½ oz. Stolichnaya Black ¾ oz. apple liqueur ¾ oz. simple syrup 0.4 oz. lime juice 1 handful of walnuts, for garnish 3 seedless grapes, for garnish Muddle the celery and basil well in a shaker to bring out the fl avor and the lovely green color from the basil. Add the rest of the ingredients and shake hard with ice. Double strain them into a cocktail glass. Garnish the drink with three seedless, syrup-coated grapes on a stick sprinkled with chopped walnuts. PUMKIN PIE MARTINI Th is savory drink was mixed by Erin Hanley at Hanley’s Grille & Bar in Franklin, Wisconsin. 1 ½ oz. Smirnoff Vanil 1 oz. Bols Pumpkin Smash Liqueur 1 oz. Merry’s Irish Crème ½ oz. Sabrosa Coff ee Liqueur 3 drops Bols Hot Cinnamon Schnapps 2 shakes of nutmeg, for garnish 2 teaspoons of Smucker’s Platescapers Caramel dessert topping Combine the ingredients in a shaker of ice. Strain them into a Martini glass swirled with Smucker’s Platescapers Caramel dessert topping, a dollop of whipped crème and a shake of nutmeg. 12 | MAY 2011 SUGAR HOUSE MAPLE FRENCH TOAST MARTINI Th is sweet quaff was created by executive chef Kate Campbell at Rainbow Gardens Restaurant and Bar in Milford, CT. 3 oz. Stoli Vanilla Vodka ½ oz. Amaretto di Saronno 1 ½ oz. our own Maple Syrup, see note below or use your own ½ oz. light cream Pour all the ingredients over ice, shake and serve in a Sugar In Th e Raw- and cinnamon-rimmed Martini glass. Maple Syrup: We call this labor of love liquid gold because we tap our maple trees and bring the sap to the restaurant and boil and strain and boil all day. It takes fi ve gallons of sap to make one pint of syrup. It sounds crazy, but it tastes delicious and it makes the winter go by here in New England. BEET COLLINS Th is cocktail was created by food and beverage director Skip Adams and sommelier Sara Kavanaugh at the Polo Club in New Orleans. It is a vodka-based drink that is their take on compound gin fl avored with beets. 1 ½ oz. beet-infused vodka, see recipe below 2 oz. lemon juice 3 bar spoons of Gomme syrup 1 splash of club soda Mix the ingredients together and shake them. Serve the drink in a Collins glass and top with club soda. Beet-infused vodka (makes approximately 16 cocktails): 1 bottle Stolichnaya vodka 2 ½ cups of juniper 3 sliced cucumbers 5 cups of peeled and roasted beets Let the ingredients steep in the vodka for about two weeks before using. MCGILLIN’S CHOCOLATE RASPBERRY ÉCLAIR Th is rich dessert drink was created by co-owner Mary Ellen Mullins of McGillin’s Olde Ale House in Philadelphia. 1 oz. raspberry vodka (Stolichnaya or Smirnoff ) ½ oz. Chambord ½ oz. Kahlúa 1 oz. Half & Half 1 splash orange juice 7 oz. ice Mix all the ingredients in blender. Serve the drink in a cocktail glass. Call for Recipes! Cheers is looking for innovative and original rum recipes as well as those that use mixers and purees. 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