Spicy Pear Cooler

Spicy Pear Cooler

1 ½ oz. Cutty Sark Prohibition Edition Scotch whisky
¼ oz. Ancho Reyes chile liqueur
¼ oz. Lemon juice
¼ oz. Honey
2 oz. Ginger beer
Wedge of ripe pear

In a mixing tin, muddle the pear with honey and lemon. Add the Scotch and liqueur and shake. Double strain over fresh ice into a Collins glass. Top with ginger beer and garnish with a pear slice.

The mixologists at Cutty Sark created this recipe.

I’m Into Ginger

1 ½ oz. Crystal Head vodka
½ oz. Premium orange liqueur
2 oz. Cranberry juice
2 oz. Ginger beer

Add vodka, orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir gently. Garnish with a lime wheel.

The mixologists at Crystal Head created this drink recipe.

Cucumber Cooler

3 ½ oz. Crop Cucumber vodka
1 ½ oz. St. Germain elderflower liqueur
5 oz. Ginger beer

Shake with ice, pour, and garnish with a slice of fresh cucumber.

The mixologists at Shadow Boxers Bar in New York created this recipe.

La Bamba

2 parts Hornitos Black Barrel tequila
½ part Lime juice
½ part Agave syrup
½ part Chili liqueur (or dash of hot sauce)
Ginger beer

Combine all ingredients into a mixing glass (except ginger beer), add ice and shake vigorously. Pour over ice and top with ginger beer. Serve in a rocks glass.

The mixologists at Hornitos created this recipe.

El Diablo

1 ¾ oz. Tequila Cabeza
¾ oz. Crème de cassis de Dijon
½ oz. Fresh lime juice
1 oz. Ginger beer
Lime wheel, for garnish

Build the drink in a Collins glass over ice. Pour the tequila, lime juice and ginger beer and finish with crème the cassis. Garnish with a lime wheel.

The mixologists at The 86 Co. created this recipe.

Tennessee Roots

1 ¼ oz. George Dickel No. 1 white whiskey
¼ oz. Lemon juice
¼ oz. Simple syrup
¼ oz. Pineapple juice
1 oz. Ginger beer

Combine all the ingredients except the ginger beer in cocktail shaker. Shake and strain over ice. Top with ginger beer. Garnish with lemon wheel.

The mixologists at Dickel created this recipe.

Carnival Punch

Carnival Punch

1 ½ oz. Pineapple-infused vodka
½ oz. Pama pomegranate liqueur
¼ oz. Fresh-squeezed lemon juice
Ginger beer as needed
Lime twist for garnish

Fill a cocktail shaker with ice then add the vodka, Pama liqueur, and lemon juice and shake well. Strain over ice into a rocks glass, top with the ginger beer and garnish with the lime twist.

The mixologists at NOLA restaurant in New Orleans created this recipe.

Fall Back Buck

1½ oz. Ketel One Citroen vodka
½ oz. Fresh lime juice
¼ oz. Simple syrup
1 oz. Pineapple juice
2 oz. Ginger beer
¼ oz. Aromatic bitters

Combine first four ingredients in a mixing glass. Shake with ice and strain into a Collins glass filled with ice. Top with ginger beer and a heavy float of bitters.

The mixologists at Ketel One created this recipe.

Strawberry Hawaiian Mule

Strawberry Hawaii Mule

1 ½ oz. Smirnoff No. 21 vodka
2 oz. Coconut water (fresh if possible)
2 oz. Goslings ginger beer
5 oz. Lime juice
2 Strawberry halves
2 Pineapple chunks

In a mixing glass muddle strawberry halves and pineapple chunks. Fill glass with ice. Add lime juice, coconut water and vodka. Shake for 8 to 10 seconds and pour into Collins glass. Top with ginger beer.

West Coast mixologist Jake Fascitelli created this recipe for the Smirnoff Moscow Mule Challenge.

Bittersweet Victory

1 ½ parts Bacardi Gold rum
½ parts Cynar
¾ parts Grenadine
¾ parts Fresh lime juice
2 parts Ginger beer

Add all ingredients except ginger beer to a mixing tin. Shake and strain into a coupe glass. Add ginger beer to fill. Garnish with a cinnamon stick.

The Bacardi mixologists created this recipe.

Pimm’s Royale (Pictured at top)

2 oz. Akira Back Sake Pimm’s Mix *(see recipe below)
½ oz. Lemon juice
2 oz. Mio sparklin
g sake
1 oz. Fever Tree ginger beer
Combine ingredients in a wine glass, add ice and stir. Garnish with lemon and lime half-moon wedges, cucumber half-moon wedges and a mint sprig.

*For Akira Back Sake Pimm’s Mix

(Yields 2 cocktails)
1 ½ oz. Akira Back sake
¾ oz. Bombay Sapphire East gin
¾ oz. Cocchi Americano
¾ oz. Cocchi Rossa
¾ oz. Aperol
½ oz. Pierre Ferrand Dry Curacao
¼ oz. Rothman & Winter Orchard Peach liqueur

The mixologists at Yellowtail Sunset in Los Angeles created this recipe.

Call for Recipes!

Cheers is looking for more innovative and original recipes using vodka. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Second Floor, Norwalk, CT 06851, or email MDowling@SpecialtyIM.com