Cheers May 2016

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.

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Page 49 of 51 50 • May 2016 DRINKS Str ange Fruit 1 ½ oz. Dill-infused vodka ¾ oz. Grapefruit liqueur ¾ oz. Lime juice ¼ oz. Simple syrup 2 dashes Peychaud's bitters Soda Combine fi rst four ingredients and shake. Strain into a tall glass with ice and top with soda. Garnish with grapefruit slice. The mixologists at Tortoise Club in Chicago created this recipe. R AD (Rosé All Day) 2 oz. Billette rosé wine 1 oz. Stoli vodka ¾ oz. Velvet Falernum ¼ oz. Lemon juice Allspice rinse Spray the inside of a coupe with one spritz of allspice from an atomizer. Combine all ingredients in a cocktail tin, and shake well. Discard allspice, strain into coupe. Garnish with edible fl owers. Jaime Felber of Boulton & Watt in New York created this recipe. Summer Mule 2 oz. House-infused watermelon vodka ¾ oz. Lime juice Ginger beer Fill a mason jar with ice, pour in the watermelon vodka, lime juice, and top off with ginger beer. Roll it in a shaker and pour it back in the mason jar. Top it off with more ice if needed, then garnish with a lime wheel. The mixologists at Bar Toma in Chicago created this recipe. STK & Potatoes 1 ½ oz. Chopin potato vodka 2 ½ oz. Beef broth ½ oz. Ancho Reyes chile liqueur 1 bar spoon Lemon juice 1 bar spoon Benedictine 1 Dash Australian bitters 1 Small red chili slice Stella Artois beer Muddle chili slice with lemon juice. Build other ingredients except the beer in mixing glass. Add ice and stir. Strain over fresh ice in a salt-and- pepper-rimmed highball glass. Top with beer. Jason Shullo and Chris Speirer created this recipe for STK in the Cosmopolitan in Las Vegas. Fruit Looped Cer eal Killer 2 oz. Vodka 5 oz. Fruit Loops milk (infuse 6 ¾ oz. milk with a cup of Froot Loops cereal for 2 hours) ¾ oz. Aperol 1 ½ oz. Apricot brandy Combine ingredients with ice, shake and strain into a glass milk carton. Matt Fairhurst, beverage director of Kensington Street Social at the Old Clare Hotel in Sydney, Australia, created this recipe. Thr ee G's 2 oz. Tito's Vodka ¾ oz. Giffard Pamplemousse Rose liqueur ¾ oz. Fresh grapefruit juice ¾ oz. Fresh lemon juice ½ oz. Spicy ginger syrup 4 Basil leaves Muddle basil leaves with syrup and citrus juice. Add other ingredients with ice and shake. Double strain up into a chilled coupe and garnish with grapefruit peel and basil. Bartender Mari Howe of Cowboy Ciao in Scottsdale, AZ, created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using pisco or gin. 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@ Fresh and Flavory Vodka Sips Lychee Cooler 1 oz. Grey Goose vodka 1 oz. St. Germaine elderfl ower liqueur 1 ½ oz. Lychee juice ½ oz. Vanilla syrup 1 oz. Coco Lopez 1 oz. Bitter lemon Fill a mixing glass with cube ice and shake all ingredients but the bitter lemon. Strain into a sling glass, top with bitter lemon, lychee, upside down bamboo leaf and large mint sprig. Richard Woods created this cocktail for SushiSamba in New York. Capr i Sunny Slope 1 ½ oz. North Nectarine vodka 1 oz. Triple sec ¼ oz. Lime juice ¼ oz. Simple syrup ½ oz. Orange juice ½ oz. Pineapple juice Sparkling wine In a pint glass, combine all ingredients except sparkling wine and add ice. Shake and strain into rocks glass of ice. Top with sparkling wine and garnish with an orange wheel. The mixologists at DW Bistro in Las Vegas created this recipe.

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