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Issue link: https://read.dmtmag.com/i/580366
www.cheersonline.com 50 • October 2015 DRINKS Str ega Dill Br amble 1 ¾ oz. Hendrick's gin ¾ oz. Strega liqueur 1 oz. Fresh lemon juice ½ oz. Elderfl ower cordial ½ tsp. Dry dill Combine ingredients in cobbler shaker. Shake well and pour (no double strainer) into Old Fashioned glass. Fill glass with crushed ice and garnish with dried mallow fl owers. Mixologist Matteo Zed Zamberlan created this recipe. Tanto Tr eacle 1 ¼ oz. El Dorado 12 year year rum ½ oz. Lillet Rouge ¼ oz. Apple juice ¼ oz. Salted caramel liqueur ¼ oz. Maple syrup Candied apple slices Combine liquid ingredients in a mixing glass and stir slowly with ice. Strain into a chilled rocks glass fi lled with fresh ice cubes. Garnish with candied apple. The mixologists at Sushisamba in New York created this recipe. The Bacchus 1 ½ oz. Barsol Primero pisco 1 oz. Crème d'Yvette liqueur 1 oz. Lemon juice ½ oz. Egg white (pasteurized) 5 Concord grapes 3 Blackberries Place the grapes and berries in a shaker tin and muddle, then add the rest of ingredients and ice. Shake well and strain into a chilled coupe. Garnish with a Concord grape and lemon peel twisted to release the oils onto the drink. Mixologist Francesco Lafranconi created this recipe for Andiron Steak & Sea in Las Vegas. The Sunset Sour ½ part Frangelico 1¼ part Bourbon 1 part Fresh lemon juice ½ part Spiced simple syrup Egg white Add ingredients to a shaker tin. Dry whip the cocktail for about 10 seconds, cooking the egg using the lemon juice acidity. Add ice and shake again for about 10 seconds. Strain into a sour glass and garnish with a touch of freshly grated nutmeg. *For Spiced simple syrup: 10 oz. Water 10 oz. Sugar 3 Cinnamon sticks 1 tsp. Whole allspice 1 tsp. Cloves 1 tsp. Freshly grated nutmeg 1 tbsp. Freshly grated orange zest ½ Vanilla bean Bring water to a simmer and other ingredients, stir to sugar. Let cool and run through a fi ne strainer to remove all solids. Micaela Piccolo, head bartender of Distilled in New York, created this recipe. Aviacion 1 ½ oz. Milagro tequila ½ oz. Luxardo Maraschino cherry liqueur ½ oz. Fresh lime juice ¹⁄ 8 oz. Crème de cassis Combine ingredients in mixing tin with ice. Shake and serve up in coupe. Ray Anguiano, lead bartender at Atwood Restaurant in Chicago, created this recipe. Coco Par adiso 1 ½ oz. 1800 Coconut tequila ½ oz. White crème de cacao ½ oz. Fresh lime juice 1 ½ oz. Unsweetened passion fruit juice (such as Ceres) Combine all in a shaker and shake with one cube to mix. Strain into a Hurricane Glass and fi ll with ice, gently swizzling to fully chill the glass. To garnish, add a pinch of ground coffee on top and slice of lime. New York-based bartender Rob Krueger created this recipe. Bour bon Smash 1 oz. Buffalo Trace bourbon ¾ oz. Grand Marnier ½ oz. Cherry Heering ½ oz. Falernum 1 oz. Freshly squeezed lemon juice 2 dashes Peychaud's bitters Citrus wedge (and wheel for garnish) Muddle the citrus wedge in a cocktail shaker then add the remaining ingredients. Add ice, shake and pour into an old fashioned glass. Garnish with a citrus wheel. The mixologists at Emeril's in New Orleans created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes for the holiday and winter seasons. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@epgmediallc.com. Cocktails with a Cordial Note