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Issue link: https://read.dmtmag.com/i/33721
DRINKS Rum Sippers This fl exible spirit lends itself to mixing in all types of drinks. THE TRANS ATLANTIC Th is refreshing drink represents where Portugal meets the Caribbean and was created by mixologist Jan Warren at 10 Downing in New York. 6 mint leaves 2 oz. Flor de Caña Rum ½ oz. lemon juice ½ oz. simple syrup ½ oz. Ruby Port Shake all the ingredients together over ice and double strain them into a chilled cocktail glass before serving. RUM AVOCADO DAIQUIRI Th is rich summer quaff comes to us courtesy of Lucy Brennan of Mint and 820 in Portland, Oregon. 2 oz. Silver rum 2 oz. Gold rum 2 oz. Simple syrup 1 ¼ oz. ripe Fresh California Avocado (approximately ¼ avocado and large avocados are recommended for use in this drink) ¾ oz. fresh lemon-lime juice ½ oz. half-and-half 1 ½ cups ice cubes, cocktail size Pomegranate concentrate for garnish Place the fi rst six ingredients into a blender and blend them until combined. Add the ice and blend until the mixture is smooth, light and creamy. Pour the drink into a balloon wine glass. Lightly zigzag pomegranate concentrate over top. Using a small drink straw, from the top of the zigzag pattern pull through the center to make a series of pomegranate hearts. Serve. 12 | JUNE 2011 MUY THAI COOLER Th is Asian- and Latin-inspired drink was created by San Francisco mixologist H. Joseph Ehrmann. He says this drink is a delicious escape when garnished with an orchid or a sprinkle of colorful edible fl owers. 2 oz. Flor de Caña 7 Year Old Rum 2 oz. POM Kiwi 1 oz. coconut milk 1 oz. Lime juice 1 oz. simple syrup (made in equal proportions of sugar to water) In a mixing glass, add all the ingredients, fi ll with ice, shake for 10 seconds. Strain the drink over ice and garnish with an orchid or other edible fl ower. TI PUNCH Th is drink is a nod to warm weather and tropical fl avors from FIVE Restaurant in Berkeley, CA and was created by Monica Schafer, director of food and beverage. 1 ½ oz. Silver rum ½ oz. Falernum ¼ oz. maraschino liqueur 4 to 6 mint leaves Zest of half a lime Combine the rum, Falernum, maraschino liqueur and mint leaves in a shaker with ice. Shake contents until cold, zest lime into a chilled coupe glass and double strain the shaker contents into rocks glass and serve. BLACKBERRY MOJITO Th is drink makes use of fresh, summer fruit and was created by mixologist Sarita Romero at Level III at the JW Marriott Union Square in San Francisco. 4 blackberries, 3 to muddle and 1 for garnish 3 lime wedges 3 large mint leaves 1 oz. lime juice 1 oz. simple syrup 1 ½ oz. Meyers’s Platinum Rum 1 splash club soda Muddle the blackberries, limes and mint leaves in simple syrup. Add the rum and lime juice, pour all the ingredients over ice, stir and add a spash of club soda. Garnish the drink with a blackberry. BROTHER JIMMY’S PLANTATION PUNCH Th is Carolina take on a rum runner was created by Brother Jimmy’s mixologist Larry Torrent for the multi-location restaurant in New York. 3 oz. Sailor Jerry’s Spiced Rum 1 oz. coconut rum 1 splash of pineapple juice 2 oz. orange juice 1 splash of grenadine 1 orange wedge, for garnish ½ oz. Myers’s rum, for fl oat Shake all the ingredients together, mix them well over ice, then pour them into 16-ounce Mason jar and fl oat the rum on top. Garnish the drink with an orange wedge. Call for Recipes! Cheers is looking for innovative and original American whiskey recipes as well 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