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Going Local in San Francisco
How San Fransisco operators are leveraging local spirits.
Tropical Heat Wave
This spicy summer sipper comes courtesy of McIlhenny Company, makers of TABASCO sauces.
1 oz. Malibu Rum1 oz. Dekuyper Crème de Banana1 Tbsp. TABASCO Sweet & Spicy Pepper Sauce6 drops TABASCO Habanero Sauce2 oz. pineapple juice1 chile pepper for garnish2 pineapple chunks for garnish
Combine rum and the creme de banana over ice. Add both TABASCO sauces and pineapple juice. Shake vigorously and garnish with pineapple and chile pepper.
Hawaiian Crush
Jim Radcliffe, manager at Edgehill Tavern in Glenside, Pa., developed this cocktail.
2 oz. Malibu Rum½ oz. peach schnapps1 splash amaretto2 oz. cranberry juice½ oz. orange juice a splash pineapple juiceShake together ingredients and serve over ice or as a Martini.
South Mill Isle
A Cheers exclusive, this cocktail was concocted for the magazine by Josh Durr, mixology consultant at Louisville, Ky.-based Molecular Bartending.
1 oz. Mount Gay XO½ oz. John D. Taylors Velvet Falurnum ¼ oz. Amaro Nonino1 large orange worth of zestShake all ingredients including orange zest in a Boston shaker. Double strain in to a small Champagne coupe. Garnish with orange zest.
Peanut-Banana Batida
Cocktail consultant Junior Merino put together this summer refresher.
½ banana1¼ oz. condensed milk1 oz. fresh orange juice1½ oz. Castries Peanut Rum Creme¼ oz. maple syrup1½ oz. Leblon cachaça2 cups iceGrated cinnamon for garnishMix ingredients in a blender until smooth. Garnish with grated cinnamon.
Winter Sangria
Seasonal in name, this sangria developed by Barcardi mixologist Brian Loukmas nonetheless works all year round.
¾ oz. Drambuie½ oz. Bacardi 81 oz. cranberry juice½ oz. fresh squeezed blood orange juice½ oz. simple syrup4 oz. merlot 1 orange wedge for garnish1 lemon wedge for garnish3 blackberries for garnish
Build drink in a snifter filled with ice. Serve in a sangria glass and garnish with an orange and lemon wedge squeezed and dropped into drink. Stir in three blackberries.
Malibu Cran-Melon
This simple cocktail plays well at seasonal, summer events.
1 oz. Malibu Island Melon1 oz. Absolut Vodka3 oz. cranberry juice
Mix ingredients in a shaker with ice and strain into a Martini glass.
Jack Sparrow Flip
Head bartender Brian Miller developed this cocktail for Death & Co. in New York City.
2 oz. Flor de Caña 7 Year Old Grand Reserve¾ oz. demerara syrup¾ oz. Rainwater Madeira2 dashes Fees Brothers Whiskey Barrel-Aged Bitters1 whole eggGrated cinnamon for garnish
Dry shake, shake with ice and strain into a fizz glass without ice. Garnish with grated cinnamon.
Green Monkey
This take on the Green Monkey comes from Pernod Ricard.
¾ oz. Hiram Walker Melon Liqueur1½ oz. Malibu Tropical Banana1½ oz. sour mix1½ oz. pineapple juice Mix ingredients in a Boston shaker and serve on the rocks.
Elderflower Serum
Chicago-based cocktail consultant Jennifer Contraveos puts Cruzan Rum to good use with this recipe.
5 raspberries¼ oz. demerara syrup1 lime, freshly juiced½ oz. fresh lemon sour1 oz. St-Germain Elderflower Liqueur¾ oz. Cruzan Single Barrel RumMadagascar Infused Vanilla SugarLime wheel for garnishMuddle raspberries and demerara syrup in a pint glass. Squeeze lime, add lemon sour, St-Germain and rum. Set mixture aside. Frost rim of a rocks glass with vanilla sugar, then add ice. Return to mixture and shake vigorously in an ice-filled Boston shaker. Strain into sugar-frosted rocks glass and garnish with a lime wheel.