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Issue link: https://read.dmtmag.com/i/662062
www.cheersonline.com 58 • March/April 2016 DRINKS But Fir st, Coffee 1 oz. Stumptown cold-brew coffee 1 oz. Caffe Lolita 2 oz. Vanilla-infused El Jimador tequila Combine ingredients in tin and hard shake. Strain into coupe and grate fresh cinnamon over half off the glass. Juan Martinez, head bartender of Toca Madera in West Hollywood, CA, created this recipe. The R esting Gar den Margar ita 1 ¾ oz. Patrón Reposado tequila ½ oz. Patrón Citrónge Mango liqueur 1 oz. Fresh lemon juice ¾ oz. Agave syrup 6 Sage leaves (2 for garnish) Pinch salt Combine all ingredients (reserving 2 sage leaves for garnish) in a cocktail shaker and shake with ice to chill. Double strain through a fi ne mesh strainer into an ice-fi lled Old Fashioned glass. Garnish with remaining sage leaves and a grilled mango slice. Ryan Brown of Anise in Tampa, FL, created this recipe. La Puebla Margar ita 1 ½ oz. Tequila Don Julio Reposado 1 oz. Fresh grapefruit juice ¼ oz. Fresh lime juice ¾ oz. Raspberry agave syrup* Vanilla-infused Maldon sea salt** Top with soda water Grapefruit peel for garnish Combine tequila, grapefruit juice, lime juice and raspberry agave syrup into a cocktail shaker with ice and shake well. Strain con- tents into a rocks glass over ice and top with soda water. Garnish with a pinch of vanilla- infused Maldon sea salt and a grapefruit peel. *For Raspberry agave syrup Combine 16 oz. fi ltered water, 16 oz. agave and 16 oz. fresh organic raspberries in a pot and heat on low until desired fl avor is reached (about 30 minutes). Strain through a fi ne strainer and allow to cool. **For Vanilla-infused Maldon sea salt Mix 2 vanilla beans with 8 ½ oz. of Maldon sea salt in an airtight container and let sit in a cool dry place for a minimum of three days. Mixologist Jason Bran created this recipe. Smokey Eyes 2 oz. Mezcal 1 oz. Grapefruit juice ¾ oz. Campari ¼ oz. Cynar Dash of Bittermens Xocoloti Mole bitters Shake all ingredients until cold and strain into a coupe. Garnish with a fl amed orange twist. The mixologists at Tres Papalote mezcal created this recipe. Pom Fiz z 1 oz. Soltado Spicy Añejo tequila ½ oz. St. Germain elderfl ower liqueur ½ oz. Pomegranate syrup Dash rhubarb bitters 2 oz. Prosecco Shake fi rst four ingredients with ice, strain into a Champagne fl ute. Top with prosecco and garnish with berries or lemon twist. Cassandra Rosen created this recipe for Soltado tequila. Fennel 75 ¾ oz. Tequila Don Julio Blanco ¾ oz. Fennel liqueur ¼ oz. Lime juice ¼ oz. Raw honey syrup Dash orange bitters Sparkling wine Combine tequila, fennel liqueur, lime juice, raw honey syrup and orange bitters in a cocktail shaker with ice. Shake well and fi ne strain con- tents into a fl ute over ice. Top with sparkling wine. Garnish with fennel frond. Matt Grippo of Blackbird in San Francisco created this recipe. Roasted Bell 2 oz. Casamigos reposado tequila 1 oz. Fresh lemon juice ½ oz. Simple syrup 2 slices Roasted red bell pepper 2 dashes Firewater bitters 8-10 Cilantro leaves Muddle cilantro and pepper in tin shaker. Add all other ingredients and ice. Shake vigorously for 8 to 10 seconds. Fine strain into rocks glass with fresh ice. The mixologists at Casamigos tequila created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using vodka or rum. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St. 2nd fl ., Norwalk, CT 06851, or email mdowling@epgmediallc.com. Eye On Agave-based Cocktails Smoke and Fir e Margar ita ¾ part Ancho Reyes chile liqueur ¾ part Montelobos mezcal ¾ part Milagro silver tequila 1 part Fresh lime juice ½ part Agave nectar Combine all ingredients in a cocktail shaker. Add ice, shake and double strain over fresh ice into the glass. Garnish with lime wedge. The mixologists at Montelobos mezcal created this recipe.