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Issue link: https://read.dmtmag.com/i/63431
DRINKS Vodka Favorites This fl exible spirit blends well in a host of drinks. THE DOUBLE AGENT Th is cocktail was invented by Charles Joly, executive general manager of Chicago's Th ree Headed Productions. It is inspired as a brighter take on the classic Vesper cocktail. ¾ oz. Hangar One Buddha's Hand Vodka ¾ oz. Tanqueray 10 ½ oz. Benedictine ¾ oz. lemon juice ½ oz. honey syrup 1 fl ammed lemon, for garnish Combine all ingredients in a mixing glass, add ice, shake and strain into a chilled Coupe. Garnish with fl amed lemon. ISLAND SMASH Th e cocktail was created by Esteban Ordonez, the consulting mixologist for Amaru Pisco Bar in New York. 2 oz. Death's Door Vodka ¾ oz. lemon juice ½ oz. Combier 1 dash simple syrup 3 raspberries SALTED CHOCOLATE PEANUT SHOOTER Th is take on a childhood favorite was created by Jonathan Pogash, Th e Cocktail Guru. He is the director of cocktail development for bars in New York City, such as Th e Campbell Apartment, Th e Carnegie Club and Th e World Bar. ¾ oz. Van Gogh PB&J Vodka ¾ oz. Van Gogh Rich Dark Chocolate Vodka ½ oz. Chocolate Milk In a cocktail tin muddle the raspberries and the ginger to a puree consistency and add the remaining ingredients. Fill the tin with ice and shake vigorously for seven seconds, double strain into an ice-fi lled Old Fashioned glass. Garnish with a ginger wheel and a raspberry. 3 small pieces of fresh ginger 1 raspberry, for garnish 1 piece of ginger, for garnish Shake the ingredients well with ice and strain into Shot Glass. Garnish with whipped cream and salt. To drink, moisten a surface of your skin, add salt, lick the salt and shoot the shot. ACAI LEMONADE Th is cocktail was created by MarkeTeam Mixologist Brad Horner. 1 oz. Veev Açaí Spirit ¾ oz. Russian Standard Vodka 2 oz. Island Oasis Frozen Lemonade ¾ oz. cranberry juice 1 lemon wheel, for garnish THE SKYY VIOLET Th is cocktail was created by Jon Gasparini of Rye on the Road. 1 ½ oz. SKYY Vodka ¾ oz. Crème de Violette 3 oz. dry sparkling wine (such as Drusian Prosecco) 2 dashes Fee Brothers or Angostura Orange Bitters 1 piece of orange zest, for garnish 1 orange twist, for garnish Stir the vodka, bitters and Crème de Violette with ice. Strain the ingredients into Champagne Coup or Flute and top with Prosecco. Top with zest of an orange and garnish with orange twist. DRAGON COOLER Th is drink was created by Adam Wilson of Beretta in San Francisco. 2 ½ oz. SKYY Infusions Dragon Fruit Vodka 1 oz. passion fruit puree ½ oz. raspberry liqueur ½ oz. lime juice 4 oz. lemon lime sda 1 lime wheel, for garnish 1 raspberry, for garnish Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into highball glass. Top with lemon lime soda and garnish with lime wheel and raspberry on a pick. Cheers is looking for more innovative and Call for Recipes! Preparation: Combine all ingredients in mixing glass. Shake with ice and strain onto fresh ice into a Highball Glass. 12 | MAY 2012 original recipes with rum, purees and mixers. 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