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Issue link: https://read.dmtmag.com/i/43865
DRINKS Spirited Quaff s Cooler weather is perfect for sipping these hearty cocktails. CAMUS INTERCONTINENTAL Taste by Niche in St. Louis' mixologist Ted Kilgore serves this drink. 2 oz. CAMUS VS Elegance ½ oz. Aperol ½ oz. St Germain ¾ oz. lemon juice 1 dash of rubarb bitters 1 orange twist, for garnish Shake and strain the ingredients into a cocktail glass and garnish the drink with a fl amed orange twist. THE DREAM Th is quaff is the Las Vegas Wynn Hotel's signature drink and was created by property mixologist Patricia Richards. ½ oz. St. Germain 1 bar spoon hibiscus syrup (available at www.wildhibiscus.com) KIWI LEMONADE Th is is one of Patricia Richards' drinks served at Okada in the Wynn Hotel. ¼ of a ripe, peeled kiwi fruit 1 ½ oz. 42 Below Kiwi Vodka ¾ oz. TY KU Sake Liqueur 3 ½ oz. house-made sweet and sour mix (see recipe below) ¼ oz. light agave syrup 1 slice of fresh kiwi, with the skin left on In a mixing glass, muddle the kiwi fruit to pulverize it. Add the other ingredients and shake well together with ice to chill. Strain them over fresh ice into tumbler glass and garnish with the slice of kiwi propped onto rim of glass. Fresh Sweet and Sour Recipe: Stir to combine equal parts of freshly squeezed lemon juice with simple syrup and refrigerate until ready for use. Simple Syrup Recipe: Stir to dissolve equal parts of fi ne granulated sugar with bottled water or regular granulated sugar with boiling water. Cover and refrigerate until ready for use. 16 | OCTOBER 2011 5 oz. Perrier-Jouët Grand Brut Champagne 1 preserved hibiscus fl ower, for garnish (the syrup around the fl ower will drop to the bottom of the fl ute, creating a layering eff ect) Build this cocktail in a chilled Champagne Flute, starting with the liqueur and fi nishing with the Champagne. Be sure to pour the Champagne slowly, gently stir the drink, garnish and serve. MARKED SOLERA Th is drink was created by Duncan Chase the lead bartender at TASTE at Th e Seattle Art Museum. 1 ½ parts Maker's Mark Bourbon or with Maker's 46 Bourbon 1 part solera Sherry ¼ part Benedictine Liqueur 3 drops Fee Brothers Aztec Chocolate Bitters 1 orange twist, for garnish Combine the fi rst four ingredients in a mixing glass over ice. Stir and strain them into a cocktail glass, garnish with an orange twist and serve. THE 21ST CENTURY Th is cocktail was created by Carlo Splendorini, bartender at San Francisco's Michael Mina. 1 ½ oz. Camus VS Elegance Cognac ¾ oz. Cocci Americano ¾ oz. Crème de Cacao ½ oz. fresh lemon juice 2 drops of Islay Single Malt Scotch 1 orange twist, for garnish Shake the ingredients together, strain them into a cocktail glass and garnish the drink with an orange twist BOB LE FLAMBUER Bar manager Byran Ranere of Foreign Cinema in San Francisco designed this cocktail. 2 oz. Hennessy VSOP 1 oz. ginger syrup ½ lemon, juiced 1 dash orange bitters 1 orange peel, for garnish Stir all the ingredients together, strain them into a Coupe or Martini glass, garnish with an orange peel and serve. MISTER LEROY Th is cocktail was created for Commander's Palace's 130th birthday by the restaurant's bartender Ferrel Dugas. 1 ½ oz. Maker's Mark Whiskey ½ oz. Bols Apricot Brandy ¼ oz. Dolin Rouge Vermouth 2 dashes of Fee Brothers Rhubarb Bitters Stir the ingredients together and strain them into a Coupe Glass. Call for Recipes! Cheers is looking for innovative and original recipes using high-end spirits and Champagne. 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