The Beau Rivage second annual signature drink contest yielded this winner from bartender Alisha Slay.
1 oz. Grey Goose L’Orange
1 oz. Cointreau
Juice of half of a lime, freshly squeezed
1 oz. fresh squeezed Orange Juice
Splash of Champagne
In a shaker, combine all ingredients with ice except the champagne. Shake 30-60 seconds. Strain into a chilled Martini glass and add splash champagne. Garnish with orange spiral.
Julie Reiner, barstar and co-owner of NYC’s Flatiron Lounge, offers the following recipes as part of her “Italian Flight.”
2 oz. Absolut Mandrin
1 oz. peach purée
1/2 oz. simple syrup
Splash prosecco or champagne
Shake first three ingredients over ice and strain into a Martini glass. Top with sparkling wine and garnish with orange slice.
2 oz. Absolut Citron
1/2 oz. Limoncé Lemoncello
1 oz. fresh lemon juice
3/4 oz. simple syrup
Shake all ingredients over ice and strain into a Martini glass. Garnish with a lemon peel.
From Stavros Hatzikostas, The Parthenon, Branford, CT.
1/2 oz. Absolut
1/2 oz. Stoli Razberi
1/4 oz. Goldshlager
1/4 oz. cranberry juice
Shake all over ice and serve as shot.
We don’t know who submitted this recipe from the Luxor Hotel in Las Vegas; perhaps it was the Queen herself.
1 1/2 oz. Absolut Kurant
1 oz. Tuaca
3 oz. fresh sour mix
1/4 oz. grenadine
Pour all over ice in a shaker cup, shake and strain into a 12 oz. double Old Fashioned glass over ice. Garnish with lemon wedge and cherry.
One from our friend Bill Davis, Aqua Bar at the Gibraltar, Lancaster, PA.
3/4 oz. Absolut Mandrin
1/2 oz. Vox Raspberry
1/4 oz. amaretto
splash Maraschino cherry juice
splash sour mix.
Build drink in a tall glass filled with ice. Stir and serve garnished with cherries and lime round.
Oregon Chai Goldfinger
Assistant gm Shannon Jones created the following, which has become a best-selling hot drink at the W Hotel, Seattle.
2 oz. Stoli Vanil
5 oz. Oregon Chai liquid concentrate
Steam together, top with whipped cream and dust with gold crystals