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DRINKS Clover Blossom 1 ½ oz. Azzurre vodka ½ oz. Elderfl ower syrup 2 oz. Organic cucumber, peeled and sliced ½ oz. Lemon juice Dry lemon soda or seltzer In a shaker, muddle the cucum- ber. Add the lemon juice, vodka, syrup, and fi ll with ice. Shake, strain into a highball glass fi lled with ice. Top with lemon soda. Garnish with mint, cucumber slices and lemon peel. The mixologists at Azzurre created this recipe. The New Death 1 oz. Vodka 1 oz. Rhine Hall apple brandy ¾ oz. Lemon juice ¾ oz. Honey syrup 2 hard dashes Cherry Bark Vanilla Bitters Combine ingredients and shake. Serve up in a coupe. Mony Bunni of Chicago's Sable Kitchen & Bar created this recipe. Shape & Spice Daiquir i 2 oz. Voli lemon vodka 1 oz. Coconut water ½ oz. Ginger puree ½ oz. Fresh lime juice 1 ½ dashes Tabasco 3 Blackberries Muddle vodka, coconut water, ginger puree, lime juice, tobacco and one blackberry. Pour into a high ball glass fi lled with ice. Top with club soda and two blackberries. The mixologist at Gaby Bar at the Sofi tel New York created this recipe. The Volstead ¾ oz. Reyka vodka ¾ oz. St. Germain elderfl ower liqueur ¾ oz. Fresh lemon juice ¾ oz. Simple syrup 4-5 Fresh strawberries Muddle strawberries in mix- ing glass. Add ingredients and shake with ice. Strain into cocktail glass and garnish with a strawberry. Mixologist Jeremy Strawn of Lazy Point in New York created this recipe. Bella, Bella ¾ oz. Aylesbury Duck vodka ¾ oz. St. Germain elderfl ower liqueur ¾ oz. Cocci Barolo Chianto sweet vermouth ¾ oz. Fresh lemon juice 2 dashes Bitterman's Hopped Grapefruit bitters Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon peel. Steve Fette of Fiddlers Elbow Country Club in Bedminster, NJ, created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using beer or wine. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email MDowling@SpecialtyIM.com. Fresh Takes on Vodka Tipples www.cheersonline.com 50 • May 2015 The Naked Embr ace 1 ½ parts Ménage à Trois Triple Berry vodka ¼ part Simple syrup ½ part Lemon juice ¼ part Wild berry syrup 5 parts Dry sparkling wine/Champagne Add ingredients except Champagne to mixing tin with ice. Shake and strain into a fl ute, top with Champagne. Nicole Trzaska of The Liberty in New York created this recipe. Thai'd Up 2 oz. Akvinta vodka ½ oz. Lemon juice ½ oz. Sour mix 3 drops Balsamic vinegar 2-3 Strawberries 2-3 Basil leaves Fresh ground pepper Muddle strawberries and basil leaves in mixing glass. Add vodka, lemon juice, sour mix and balsamic vinegar. Shake well with ice and then strain into an empty Martini glass. Add 1 turn of pepper from a pepper grinder and garnish with a strawberry on the rim. The mixologists at State Social House in West Hollywood, CA, created this recipe. The Vicker's Valiant 1 ½ oz. Boru Irish vodka ½ oz. Celtic honey liqueur ¼ oz. Suze gentian liqueur ½ oz. Crème de Framboise ¾ oz. Lime juice ¼ oz. Sugar syrup Shake all ingredients except soda with ice until well chilled. Strain into a cocktail glass. Top with soda and garnish with a grapefruit peel. Joann Spiegel of The Dead Rabbit in New York created this recipe.