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½ oz. ginger syrup
1 ½ oz. lychee puree
1 oz. Tanqueray
½ oz. Domaine de Canton
¼ oz. sour mix
1 splash of tonic
Pour all the ingredients over ice in a glass shaker and shake for six seconds. Strain into a Collins glass over ice and top the drink off with a splash of tonic.
This drink was created by Ramsey Pimentel, lead bartender of The Ritz-Carlton South Beach.
1 ½ oz. Gosling’s Dark Rum
6 oz. Gosling’s Ginger Beer
1 ½ oz. pineapple puree
2 sprigs of mint, one for the drink and the other for garnish
1 splash of orange juice
Pour the rum and pineapple puree into the bottom of a Collins glass. Add one sprig of mint and muddle to incorporate all the ingredients. Fill the glass with ice and add the ginger beer. Add a splash of orange juice and garnish with the remaining sprig of mint.
This cocktail was created by bar manager David Kent at Last Drop Bar at The Hermosa Inn in Paradise Valley, Arizona.
3 oz. Sailor Jerry’s Spiced Rum
1 oz. coconut rum
1 splash of pineapple juice
2 oz. orange juice
1 splash of grenadine
1 orange wedge, for garnish
½ oz. Myers’s rum, for float
Shake all the ingredients together, mix them well over ice, then pour them into 16-ounce Mason jar and float the rum on top. Garnish the drink with an orange wedge.
This Carolina take on a rum runner was created by Brother Jimmy’s mixologist Larry Torrent for the multi-location restaurant in New York.
4 blackberries, 3 to muddle and 1 for garnish
3 lime wedges
3 large mint leaves
1 oz. lime juice
1 oz. simple syrup
1 ½ oz. Meyers’s Platinum Rum
1 splash club soda
Muddle the blackberries, limes and mint leaves in simple syrup. Add the rum and lime juice, pour all the ingredients over ice, stir and add a spash of club soda. Garnish the drink with a blackberry.
This drink makes use of fresh, summer fruit and was created by mixologist Sarita Romero at Level III at the JW Marriott Union Square in San Francisco.
6 mint leaves
2 oz. Flor de Caña Rum
½ oz. lemon juice
½ oz. simple syrup
½ oz. Ruby Port
Shake all the ingredients together over ice and double strain them into a chilled cocktail glass before serving.
This refreshing drink represents where Portugal meets the Caribbean and was created by mixologist Jan Warren at 10 Downing in New York.
2 oz. Silver rum
2 oz. Gold rum
2 oz. Simple syrup
1 ¼ oz. ripe Fresh California Avocado (approximately ¼ avocado and large avocados are recommended for use in this drink)
¾ oz. fresh lemon-lime juice
½ oz. half-and-half
1 ½ cups ice cubes, cocktail size
Pomegranate concentrate for garnish
Place the first six ingredients into a blender and blend them until combined. Add the ice and blend until the mixture is smooth, light and creamy. Pour the drink into a balloon wine glass. Lightly zigzag pomegranate concentrate over top. Using a small drink straw, from the top of the zigzag pattern pull through the center to make a series of pomegranate hearts. Serve.
This rich summer quaff comes to us courtesy of Lucy Brennan of Mint and 820 in Portland, Oregon.
1.5 oz. 1800 Reposado tequila
1 oz. Maraschino cherry juice
3 oz. Ginger Beer
Mix with ice and garnish with a cherry.
This drink was created by Dy Godsey, Bar Supervisor at the Chancery in Waukesha, Wisconsin.
3 oz. Stoli Vanilla Vodka
½ oz. Amaretto di Saronno
1 ½ oz. Maple Syrup (See note below or use your own)
½ oz. light cream
Pour all the ingredients over ice, shake and serve in a Sugar In The Raw- and cinnamon-rimmed Martini glass.
Maple Syrup: We call this labor of love liquid gold because we tap our maple trees and bring the sap to the restaurant and boil and strain and boil all day. It takes five gallons of sap to make one pint of syrup. It sounds crazy, but it tastes delicious and it makes the winter go by here in New England.
This sweet quaff was created by executive chef Kate Campbell at Rainbow Gardens Restaurant and Bar in Milford, CT.
1 ½ oz. Smirnoff Vanil
1 oz. Bols Pumpkin Smash Liqueur
1 oz. Merry’s Irish Crème
½ oz. Sabrosa Coffee Liqueur
3 drops Bols Hot Cinnamon Schnapps
2 shakes of nutmeg, for garnish
2 teaspoons of Smucker’s Platescapers Caramel dessert topping
Combine the ingredients in a shaker of ice. Strain them into a Martini glass swirled with Smucker’s Platescapers Caramel dessert topping, a dollop of whipped crème and a shake of nutmeg.
This savory drink was mixed by Erin Hanley at Hanley’s Grille & Bar in Franklin, Wisconsin.
1 ½ oz. beet-infused vodka, see recipe below
2 oz. lemon juice
3 bar spoons of Gomme syrup1 splash of club soda
Mix the ingredients together and shake them. Serve the drink in a Collins glass and top with club soda.
Beet-infused vodka (makes approximately 16 cocktails):
1 bottle Stolichnaya vodka
2 ½ cups of juniper
3 sliced cucumbers
5 cups of peeled and roasted beets
Let the ingredients steep in the vodka for about two weeks before using.
This cocktail was created by food and beverage director Skip Adams and sommelier Sara Kavanaugh at the Polo Club in New Orleans. It is a vodka-based drink that is their take on compound gin flavored with beets.