1 oz. Amaro Lucano ½ oz. Fresh lemon juice 2 oz. San Pellegrino Limonata soda Bisol Jeio prosecco Mix Amaro Lucano, lemon juice and soda together and …
2 oz. Angel’s Envy bourbon 1 oz. Simple syrup 1 oz. Lime juice 2 Whole strawberries 4 to 5 Mint leaves Muddle strawberries and mint. Add …
1 1/2 oz. Partida Blanco tequila3/4 oz. St. Germain elderflower liqueur1/2 oz. Lemon juiceHard apple cider
Build ingredients in a highball glass with ice, finish with cider. Stir and garnish with apple or lemon slices.
Partida Tequila’s Bartender Ambassador Jacques Bezuidenhout created this recipe.
3 oz. Purity vodka1/4 oz. Nux alpina walnut liqueur2 Whole, shucked walnuts1/2 Granny Smith apple
Add apples, walnuts and liqueur to a short tin and muddle. Add vodka and ice and shake hard. Strain into a martini glass. Garnish with walnut and apple slice.
This recipe was submitted by the mixologists at Purity vodka.
1 1/2 oz. Bacardi Limon rum
3/4 oz. Rhuby rhubarb liqueur
1/2 oz. Simple syrup
6 Mint leaves2 Slices lime1 Strawberry
Muddle together mint leaves, strawberry and simple syrup in a glass. Pack glass with ice and add rum, liqueur and lime slices. Garnish with mint sprig.
Sylvia Tzekas of Sea Sea Riders Restaurant in Dunedin, FL, created this recipe as part of the “Pink Your Drink” campaign for breast cancer awareness.
2 oz. Don Q Gold rum
1/2 oz. Fresh lemon juice
1 Tbsp. Honey
1 Peel from half of a lemon
Pinch of freshly grated nutmeg
Dissolve honey with lemon juice. Place a lemon shell and honey-lemon mixture in a heat resistant
container and add a 1/4 cup of boiling water; stir for two minutes or until honey is dissolved, then add
rum. Strain into a mug and grate some nutmeg over it. Garnish with lemon wheel.
This drink was created by the mixologists at Serralles.
1 1/2 oz. Casamigos Reposado tequila1 1/3 oz. Cranberry juice3-4 drops Angostura bitters1/2 Unpeeled lime, diced into small pieces1/2 tbsp. Cane sugar1 strip Cucumber peel1 Ginger roundCombine all ingredients into iced mixing glass, shake for 10 count, ﬁne strain all contents into a rocks glass. Serve with ice flakes. Garnish with lime wheel.
Walter Bolzonella, head barman at Hotel Cipriani, created this recipe to mark the arrival of Casamigos at the legendary hotel in Venice, Italy.
1 2/3 oz. Gin2 tsp. Triple sec1/2 tsp. Sugar syrup3 dashes Peychaud’s bitters1/2 oz. Absinthe, to coat the glass
Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake. Strain liquid into the absinthe-coated rocks glass and finish with a spritz of orange zest and garnish with orange twist.
The mixologists at the Harbor View Hotel on the Massachusetts island of Martha’s Vineyard created this recipe.
2 oz. Akvinta vodka
½ oz. Lemon juice
½ oz. Sour mix
3 drops Balsamic vinegar
2-3 Basil leaves
Fresh ground pepper
Muddle strawberries and basil leaves in mixing glass. Add vodka, lemon juice, sour mix and balsamic vinegar. Shake well with ice and then strain into an empty Martini glass. Add 1 turn of pepper from a pepper grinder and garnish with a strawberry on the rim.
The mixologists at State Social House in West Hollywood, CA, created this recipe.
2 oz. Virgil Kaine Ginger Infused Bourbon
1 oz. Cocchi Americano
2 oz. Pear juice
Splash of lemon bitters
Shake with ice and serve in a Martini glass. Garnish with a slice of fresh pear. Top with champagne and a splash of lemon bitters.
The mixologists at Virgil Kaine created this recipe.