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Issue link: https://read.dmtmag.com/i/61309
DRINKS This Mexican quaff is suitable for almost any weather. It is great to sip before dinner and can also pair beautifully with food. Tequila Tales EL DIABLO Th is drink comes to us from Ryan Fitzgerald at Beretta in San Francisco. 2 oz. El Tesoro Platinum Tequila 1 oz. fresh lime juice ¾ oz. ginger syrup (see recipe below) ¼ oz. cassis ¼ oz. agave nectar 1 broad lime twist, for garnish Shake the drink with ice, then add 1 oz. of soda and double strain it into an ice-fi lled Collins Glass. Garnish the drink with a lime twist. For the Ginger Syrup: Mix two parts chopped ginger blended with one part organic sugar and one part water and fi nely strain the mix. THE MAL-GARITA Th is drink is served by mixologist Joseph Nackman on Celebrity Cruises. 1½ oz. Cazadores Reposado Tequila ¾ oz. Cointreau fresh juice of two limes fresh juice of one lemon fresh juice of one orange 1 oz. agave nectar ¼ oz. fresh fi re-roasted jalapeño (or more according to taste, see notes below) Th e jalapeño can be roasted in advance for convenience or torched at bar for presentation. Quarter the jalapeño and remove the seeds. Muddle it with the agave nectar in mixing glass. Add the tequila and Cointreau and mix them well. Strain the drink into a shaker and discard jalapeño pieces. Add the ice and juice. Shake and pour the drink into a Margarita or Hurricane Glass with a salted and sugared rim. Garnish it with the jalapeño slice, a cherry and a lime wheel. 1 cherry, for garnish 1 lime wheel, for garnish 1 dash of salt and sugar, for rim www.cheersonline.com VOODOO CHILD Th is drink comes to us courtesy of John Lermayer at Meat Market in Miami. 2 oz. El Tesoro Reposado ½ oz. Licor 43 ½ oz maple syrup ½ oz. lemon juice 2 oz. pineapple juice OS GEMOS Th is drink was created by mixologist Alex Toth at the Wynwood Kitchen & Bar in Miami. 1½ oz. Mezcal ½ oz. Crown Royal Black 2 oz. passion fruit juice 1 piece of grilled pineapple 1 piece of mint Muddle one slice of grilled pineapple in the bottom of a Boston Shaker. Add the passion fruit juice, Crown Royal Black and the mezcal. Garnish the drink with a wedge of grilled pineapple and lime. Th e recipe makes six drinks. 1 touch of salt, for the rim Shake all the ingredients, serve the drink up and garnish it with a touch of grated nutmeg. 1 splash of rated nutmeg, for garnish OFF THE CUFF Th is recipe was created by consultant Joshua Durr of Molecular Bartending. ¾ oz. Ocho Plata ¾ oz. Cardinal Mendoza Brandy De Jerez ¼ oz. Lillet Blanc ½ oz. honey syrup ¼ oz. lime juice 1 dash mole bitters 1 lime shell, for garnish Shake all the ingredients well and double strain them over fresh ice and pour into a Double Old Fashioned Glass. Garnish the drink with a lime. ONE NIGHT IN BANGKOK Th is drink comes from Chicago mixologist Daniel DeOliveira, brand ambassador for Olmeca Altos. 2 oz. Olmeca Altos Plata Tequila ½ oz. Del Maguey San Luis del Rio Tequila 1 bar spoon of Luxardo Maraschino ½ oz. Blair Reynolds passion fruit syrup ¾ oz. fresh lemon juice 1 ½ oz. San Bitter Soda 7 drops of Jamaican jerk bitters A metal spoon straw, for garnish In a mixing tin combine all ingredients except for soda and the two drops of bitters. Shake hard and strain into a Tiki mug fi lled with crushed ice. Top with soda and add more crushed ice. Add two drops of bitters for aromatic. Garnish with a metal spoon straw and drink your troubles away. Cheers is looking for more innovative and original recipes including vodka. Call for Recipes! 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. APRIL 2012 | 13