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Love Potion
2 oz. Bak’s Bison Grass Zubrowka Vodka
½ oz. Strawberry Syrup
1 oz. Lemonade
4 Fresh basil leaves
Shake over ice and strain into a rocks glass filled with ice.
This cocktail was created by Michael Waterhouse, proprietor of Dylan Prime & Drink Tank NYC.
Green Beret
1 ½ oz. G’Vine Gin
1 oz. Domaine de Canton
½ oz. Green Chartreuse
2 dashes Bitter Truth Celery Bitters
3 to 4 basil leaves, smacked
1 basil leaf, for garnish
In a mixing glass, combine all ingredients and stir them for 20 seconds. Julep strain them into a Coupe or cocktail glass and garnish the drink with the smacked basil leaves.
This cocktail was created by Andrew Pollard, Las Vegas Property Mixologist for the Cosmopolitan Resort.
Little Sister
1 ¾ oz. Beefeater 24
¾ oz. fresh grapefruit juice
¼ oz. lemon juice
¾ oz. Cointreau
¼ oz. simple syrup
1 dash Beefeater 24 bitters
1 egg white
1 grapefruit twist, for garnish
Shake all ingredients with ice and strain them into a chilled cocktail glass. Garnish the drink with a grapefruit twist.
This cocktail is a twist on a White Lady. It is served by San Francisco-based mixologist Jacques Bezuidenhout at venues like Kimpton’s Fifth Floor.
Cucumber Cooler
2 oz. Fresh Cucumber Juice (peel cucumbers before juicing)
1 ¼ oz. House made Lemongrass-ginger Simple Syrup (*see recipe)
1/2 oz. Freshly Squeezed Lime Juice
4 oz. Fever tree Ginger ale (tastes more of ginger than regular ginger ale)
Combine the above in a mixing glass. Roll back and forth with ice 3-4 times to chill and combine. Strain over fresh ice into a Collins glass. Garnish with cucumber slices and a mint top.
This drink comes from the Wynn Las Vegas’ Lakeside Grill.
Tales of Uji
1 oz. Citadelle Gin
1½ oz. Matcha Green Tea Liqueur
1 barspoon of lime juice
1 barspoon of St. Germain
Fever Tree Ginger Beer
Matcha dust, for garnish
Lime wedge, for garnish
In a shaker filled with ice, mix the gin, the green tea liqueur, the lime juice and the St. Germain. Shake and strain over a Rocks glass with ice. Top the drink with a float of ginger beer. Garnish with Matcha dust and the lime wedge.
This spicy, ginger-flavored drink comes to us courtesy of mixolgist Yao Lu at Houston’s Anvil Bar & Refuge. It takes its name from 13th century classic Japanese literature.
Cristal Cranberry Sour
1 3/4 oz. DonQ Cristal rum
1/2 oz. Grand Marnier liqueur
½ oz. grade A maple syrup
¾ oz. fresh lime juice
Whites of 1 egg
1 dash Angostura bitters
In cocktail shaker, add all ingredients; egg whites last. Vigorously shake without ice. Add ice and vigorously shake again. Double strain into a tall cocktail glass. Add a dash of Angostura bitters.
This drink was created by Tony Devencenzi, a mixologist from San Francisco.