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Issue link: https://read.dmtmag.com/i/725097
www.cheersonline.com 38 • September 2016 DRINKS Peche-y Keen 2 oz. Knappogue 12 yr. Irish whiskey ¾ oz. Bianco/blanc vermouth ¾ oz. Fresh lemon juice ½ oz. Simple syrup (1:1) ¼ oz. Creme de peche 1 oz. Club soda Combine ingredients except soda and shake. Pour into Collins glass with fresh ice and top with club soda. Garnish with a lemon wheel. Joaquín Simó of Pouring Ribbons in New York created this recipe. R io Julep 2 parts Basil Hayden's bourbon ¼ part Banana liqueur 1 tsp. Brown sugar 1 dash Aromatic bitters 8-10 Mint leaves Muddle mint leaves, bitters and brown sugar in a double rocks glass. Add bourbon and banana liqueur and stir gently. Fill the cup to ingredients. Top with soda water and garnish with orange twist. Lindsey Neverisky, lead bar manager at Bluestem Brasserie in San Francisco, created this recipe. Golden Rye 1 ½ parts Canadian Club rye whisky ½ part Ancho Reyes liqueur ¾ part Honey-vanilla syrup ¾ part Fresh lemon juice 3 Raspberries 2 dashes Angostura bitters Muddle three raspberries and all ingredients in a cocktail shaker; shake vigorously. Double strain into cocktail glass over ice and express the lemon peel over drink. Mixologist Luke Farley of Milwaukee, WI, created this recipe. The Harvest Sour 1 oz. Crown Royal Northern Harvest rye ½ oz. Crown Royal Regal Apple ½ oz. Lemon juice ½ oz. Simple syrup Dash pimento bitters 1 Egg white Combine ingredients in a shaker with ice. Shake well and strain into a chilled coupe glass. Grate nutmeg for garnish. The mixologists at Crown Royal created this recipe. Jeff's R edneck Sour 1 ¼ oz. Bulleit rye 1 oz. Fresh lemon sour ½ oz. Fresh grapefruit juice 2 dashes Grapefruit bitters Shake and strain ingredients into an ice-fi lled rocks glass. Garnish with a grapefruit half wheel. The mixologists at Bulleit created this recipe. the rim with crushed ice. Garnish with a mint sprig and banana chip. Austin, TX-based mixologist Justin Elliot created this recipe. Ar rowhead 1 ½ oz. Bulleit rye ¾ oz. St. Germain liqueur ½ oz. Lime juice ½ oz. Lemon juice ½ oz. Simple syrup ½ oz. Orange juice 2 dashes Bitters Ginger beer Combine rye, St. Germain, fruit juices, simple syrup and bitters, shake and strain over fresh ice in a tall glass. Top with ginger beer and garnish with lime and mint. Chris Canel and Travis Robinson, the " booze scientists" at River Rock in Studio City, CA, created this recipe. Char lie Hustle 1 oz. Cinnamon-spiced-infused JP Wiser's rye whisky 1 oz. Unfi ltered apple juice ½ oz. Fresh lemon juice ½ oz. Clover honey syrup 4 ½ oz. Woodchuck Granny Smith apple cider Add all ingredients into mixing tin, except for cider. Add ice and shake vigorously, then add apple cider into mixing tin, and strain over fresh ice into English pub glass. Garnish with skewered cinnamon sugar apple slices. The mixologists at The Still at the Mirage in Las Vegas created this recipe. Little R ed Corvette 2 oz. Knob Creek rye ¾ oz. Strawberry-basil syrup 3 dashes Angostura bitters 1 Strawberry 1 Orange slice Splash soda water Muddle strawberry and orange in rocks glass. Fill glass with ice and add remaining CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using brandy or sparkling wine. 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. Whiskey Cocktails to Wet Your Whistle