Category: Drink Recipes
Strawberry Rhubarb Mojito
by: Jeremy Nedelka
1 1/2 oz. Bacardi Limon rum 3/4 oz. Rhuby rhubarb liqueur 1/2 oz. Simple syrup 6 Mint leaves 2 Slices lime 1 Strawberry Muddle together mint …
Fruit-Forward Brews
by: Lucy Saunders
India Pale Ales may still reign as the fastest-growing category of American beer, but in looking at the second largest category—seasonal releases—it’s clear that fruit flavors move forward in spring and summer.
7 Trends in American Beer
by: Melissa Dowling
When it comes to domestic beer, light still dominates as far consumption, while craft is king in terms of grown. Craft brews are clearly the biggest trend in American beer, but not the only trend. Here are seven things happening now in domestic beer.
Grey Goose Honey Deuce
by: The Staff
The Grey Goose Honey Deuce, which made its debut in 2007, has become the signature cocktail of the US Open tennis tournament in New York. Grey …
Unrequited
by: The Staff
2 oz. VSOP Cognac
1 oz. Crème de violette
¾ oz. Lemon juice
Sparkling wine
Shake all but the wine with ice and strain into a Champagne flute. Top with sparkling wine. Garnish with a rose petal or baby Orchid.
This drink was sent to us by Tiffany Soles, the bartender at Irvin Mayfield’s Jazz Playhouse in New Orleans.
Pear Martini
by: The Staff
1 1/2 oz. Absolut Pears Vodka
1/2 oz. Clear Creek Pear Brandy
1/2 oz. Simple syrup
3/4 oz. Looza pear juice
1 Lime wedge
In a shaker tin with ice, squeeze in lime and muddle with simple syrup. Add remaining ingredients, shake and strain into a chilled cocktail glass. Garnish with a slice of pear.
This drink was created by Mike Hansen and Scott Diaz of Elliott’s Oyster House in Seattle, WA.
Mister Leroy
by: The Staff
1 ½ oz. Maker’s Mark Whiskey
½ oz. Bols Apricot Brandy
¼ oz. Dolin Rouge Vermouth
2 dashes of Fee Brothers Rhubarb Bitters
Stir the ingredients together and strain them into a Coupe Glass.
This cocktail was created for Commander’s Palace’s 130th birthday by the restaurant’s bartender Ferrel Dugas.
Brandy Alexander
by: The Staff
1 part Cognac or brandy
1 part Bols Dark Crème de Cacao
1 part Cream
Nutmeg dust for garnish
Shake all ingredients with ice and fine-strain into a pre-chilled glass.
This drink is courtesy of the Bols Bartending Academy in Amsterdam.
Bistro Sidecar
by: The Staff
1 pinch superfine sugar for rimming glass (optional)
1 ½ oz. brandy or Cognac
½ oz. Tuaca
½ oz. Frangelico
½ oz. fresh lemon juice
½ oz. fresh tangerine or orange juice
1 toasted hazelnut, with skin for garnish
Rim a Martini glass with superfine sugar and set it aside. Fill a cocktail shaker with ice. Measure in the brandy, liqueurs and juices. Cap and shake vigorously. Strain into the sugar-rimmed glass and float a toasted hazelnut on top of the drink.
This drink was created by Seattle-based chef and mixologist Kathy Casey of Kathy Casey Food Studios. Photo from Kathy Casey’s Sips & Apps, Chronicle Books.
