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/598044
www.cheersonline.com 50 • November/December 2015 DRINKS The Exhibitionist ½ oz. Casamigos Silver tequila ½ oz. Aperol 1 oz. Pineapple juice ½ oz. Vanilla syrup 3 oz. Brut prosecco Combine all ingredients except prosecco and shake with ice. Add prosecco to mixture and strain into a chilled Champagne fl ute. The mixologists at Andiron Steak & Sea in Las Vegas created this recipe. Mr . Wor ldwide 1 oz. Voli vodka ½ oz. Pimms ½ oz. Strawberry puree 1 oz. Lemon juice Top with Champagne Basil leaf for garnish Combine ingredients, shake and strain into glass. Top with Champagne and garnish with a basil leaf. The mixologists at Voli created this recipe in honor of brand owner Pitbull, who was recently named godfather of Norwegian Cruise Line's new Norwegian Escape. The Trophy Wife 1 ½ oz. Belvedere pink grapefruit vodka ¾ oz. Domain de Canton ginger liqueur ¼ oz. Lemon juice ¼ oz. Simple syrup Champagne Combine ingredients (except Champagne) and shake. Strain into wine glass over fresh ice in and top with Champagne. Garnish with grape- fruit shavings. Spencer Elliott at Bounce Sporting Club in New York created this recipe. Or ange Spiced Pumpkin Martini 2 oz. Voga prosecco 2 oz. Pumpkin-fl avored vodka ½ oz. Triple sec 1 dash Orange zest 1 dash Cinnamon 1 Orange twist Pour prosecco, vodka, triple sec and orange zest into a cocktail shaker half-fi lled with cracked ice. Shake well and strain into a chilled cocktail glass. Garnish with an orange twist, a dash of cinnamon and serve. The mixologists at Voga created this recipe. Violets Tur ning Violet 1 oz. Bombay Sapphire gin ½ oz. Crème de Violette ¾ oz. Grapefruit juice ½ oz. Lemon juice ½ oz. Blackberry puree 2 dashes Grapefruit bitters Prosecco Combine ingredients (except prosecco) and shake with ice. Strain into Champagne fl ute and top with prosecco. Garnish with a lemon peel. The mixologists at Monarch Rooftop & Indoor Lounge in New York created this recipe. Lady C 2 oz. Cognac 1 oz. Rosé ¾ oz. Fresh-squeezed orange juice ¾ oz. Simple syrup ½ oz. Lemon juice 1 oz. Champagne Cinnamon, for garnish Orange zest, for garnish Shake fi rst fi ve ingredients in a cocktail shaker fi lled with ice. Strain into two Martini glasses and top with Champagne. Sprinkle very lightly with cinnamon and garnish with orange zest. The mixologists at Courvoisier created this recipe. Cape Cod Fiz z ½ oz. Simple syrup 1 oz. Fresh lime juice 2 oz. Cranberry juice 2-3 oz. Chandon sparkling rosé Frozen cranberries Lime twist Combine the simple syrup, lime juice and cranberry juice in a rocks glass and stir. Add ice and frozen cranberries. Top with rosé and garnish with lime twist. The mixologists at Chandon created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using fl avored whiskey or tequila. 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. Sparkling Cocktail Suggestions Jewel of Asia 1 ¼ oz. Snow Leopard vodka 1 oz. Lychee liqueur 1 oz. Lime juice ½ oz. Pomegranate syrup Top with Champagne Add ingredients into a rocks glass fi ll with cubed ice and swizzle. Top with Champagne and garnish with pink grapefruit. The mixologists at Snow Leopard created this recipe.