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Issue link: https://read.dmtmag.com/i/746733
www.cheersonline.com 42 • November/December 2016 DRINKS Conquistador 1 ½ oz. Lustau Brandy de Jerez Solera Reserva ½ oz. Stiggins' Fancy Plantation pineapple rum ½ oz. Lustau Pedro Ximénez sherry (fl oat on top) 1 tsp. Pernod 1 oz. Fresh lime juice ½ oz. B.G. Reynolds Paradise Blend (AKA Don's Mix) 12 drops Bittermens 'Elemakule Tiki Bitters Combine ingredients over ice. Shake and strain into a double rocks glass or Tiki mug fi lled with crushed ice. Float sherry on top and garnish with freshly grated nutmeg and a lime wedge. The mixologists at The Triple Door in Seattle created this recipe. Shake all ingredients and strain into a coupe; garnish with expressed orange peel and some grated cinnamon. Ruthie Bisek, bartender at South Water Kitchen in Chicago, created this recipe. Far From The Tr ee 1 ½ oz. Lairds Apple Jack ½ oz. Lemon juice ¼ oz. Ginger shrub ¼ oz. Domain de Canton ginger liqueur ¼ oz. Honey Float of Crispin hard apple cider (preferably "The Saint") Shake all ingredients and fl oat with cider. Travis Briere, bartender at Bar Drake in San Francisco, created this recipe. The Amer ican Dr eam 2 parts Bache-Gabrielsen American Oak Cognac 1/3 part Cherry Heering 1/3 part Dry vermouth Stir all ingredients together, pour in a stemless snifter and add 4 ice cubes. Garnish with Cognac-marinated cherry bits and sprinkled caramel cracker. Joel Cuellar, beverage director at The Brandy Library in New York, created this recipe. Quin Par ish Gold Rush 1 ½ oz. Apple-infused Knappogue Castle 12-year-old Irish whiskey ½ oz. Pierre Ferrand Cognac ½ oz. Lemon juice ½ oz. Steen's cane syrup simple (1:1) 2 Green cardamom pods Muddle cardamom pods in mixing glass, then add all ingredients. Shake and strain into coupe glass. Garnish with an edible fl ower and apple slice. Lisa Nguyen of Seaworthy in New Orleans created this recipe. The Stor m 1 ½ parts D'Usse VSOP Cognac ½ part Triple sec ½ part Grenadine 1 part Cranberry juice 1 part Ginger beer (or ginger ale) Build fi rst four ingredients with ice in a rocks glass and top with ginger beer. Garnish with an orange wheel. The mixologists at D'Usse created this recipe. CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using fl avored spirits or beer. 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. Not Your Basic Brandy Cocktails Satur day Night Fever 1 part Bache-Gabrielsen American Oak Cognac ¾ parts Applejack ½ parts Benedictine ½ Lillet Blanc ¹⁄ 3 Barspoon Demerara sugar 3 dashes Angostura bitters 3 dashes Chocolate bitters Stir all ingredients and serve over one big ice cube. Garnish with an apple fan. Pamela Wiznitzer, bartender/mixologist, bar consultant, creative director at Seamstress in New York, created this recipe. Syd & David 1 ½ oz. Hennessy ½ oz. Grand Marnier ¼ oz. Plantation rum ¾ oz. Honeycrisp apple shrub 1 dash Barrel-aged orange bitters