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2 oz. Camarena Reposado Tequila
½ oz. cassis
½ oz. fresh lime juice
2 oz. ginger beer
1 lime wedge, for garnish
Mix all the ingredients in a bucket glass of ice, stir gently and garnish with a lime wedge.
San Francisco mixologist Neyah White, formerly of Nopa, created this drink recipe.
1 ½ oz. Platinum tequila
1 ½ oz. Guava nectar
½ oz. fresh lime juice
½ oz. jalapeño syrup (see recipe below)
3 thinly sliced jalapeño wheels
Fill shaker with ice, add tequila, guava nectar, fresh lime juice and the jalapeño syrup. Shake well and strain into a chilled Martini glass. Garnish with three thinly sliced jalapeños and a small pink rose, if available.
For the jalapeño syrup: Mix two parts sugar to one part water in a small pot. Slice whole, fresh Jalapeños in half and place in mixture. The amount of jalapeños used will vary depending on how spicy you want it and how much syrup you’re making, but one pepper to each part of water is a safe starting point. Bring mixture to boil; simmer for a few minutes, stirring frequently. Let cool.
This drink was created by Julian Uribe, assistant manager of food and beverage at 1500 in Miami’s Eden Roc Hotel.
1½ oz. Peligroso Silver
2 oz. Agave Nectar or simple syrup
2 fresh limes, squeezed
3 to 4 Thai Basil leaves
1 splash of ginger ale
1 small pinch black pepper
Combine the Thai basil leaves and two slices of cumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously, and pour over the rocks. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
This quaff was created by mixologist Joey Gottesman at the Royal Hawaiian Hotel in Waikiki.
1 1/4 oz. Tequila Don Julio Anejo
1/2 oz. fresh lime juice
1 oz. fresh pineapple juice
1/4 oz. simple syrup
Muddle fresh rosemary into a cocktail shaker. Add tequila, lime juice, pineapple juice, and simple syrup into cocktail shaker. Shake well and strain into highball glass. Garnish with a sprig of fresh rosemary.
This drink was created by Brian Van Flandern, Tequila Don Julio Global Brand Ambassador
1 tablespoon Hershey’s Chocolate Syrup, no sugar
½ cup ice
½ cup Half & Half
2 shots vanilla extract
2 tablespoons mint jelly (mint syrup can be substituted)
1 green cherry for garnish
Squirt the chocolate sauce around inside of a Martini glass. Put ice, Half & Half, vanilla extract and mint jelly in blender. Blend until creamy. Pour mixture into the Martini glass and garnish with the green cherry.
This chocolate treat was created by Mary Ellen Mullins, a co-owner of McGillin’s Olde Ale House in Philadelphia.
1 oz. strawberry puree
4 oz. cranberry juice
Juice of two lemon wedges
1 oz. Sprite
Sugar the rim of a chilled Up glass and fill with ice. Shake until frothy, strain into glass and top with
This drink was created by Dy Godsey, the bar supervisor at the Chancery in Waukesha, Wisconsin.
2 oz. Perfect Puree Beverage Artistry Raspberry, thawed
1 oz. Perfect Puree Beverage Artistry Strawberry, thawed
1 oz. Beverage Artistry Cranberry, thawed
2 oz. club soda
Combine all ingredients into a cocktail shaker with ice. Shake gently and strain into a chilled glass and serve.
This refreshing quaff was created by Dana M. Bruner of The Perfect Purée of Napa Valley.
8 to 10 fresh mint leaves
1 oz. fresh lime juice
5 oz. fresh watermelon juice
1½ oz. Monin Rock Melon Concentrate
1½ oz. Club Soda
1 mint top for garnish
Muddle the mint with the lime juice. Add the remaining ingredients, except the club soda and shake with ice to chill. Drop contents of tin into a Pilsner glass. Top with club soda. Gently stir and add additional ice if needed. Garnish with a mint top and serve.
This refreshing drink was created by mixologist Patricia Richards of the Wynn Hotel in Las Vegas for the hotel’s Terrace Point Café.
5 oz. lemonade
2 oz. Perfect Purée Strawberry, thawed
2 scoops vanilla or peach ice cream
Place all ingredients except garnishes in blender; process until frothy and well-blended. Pour into a tall glass and serve. Garnish with strawberries as desired.
2 oz. of Bluecoat American Dry Gin
1 oz. of Domaine de Canton
¾ oz. Luxardo Amaro
½ oz. lemon juice, fresh squeezed
1 oz. apple juice, pressed
1 ginger-apple crisp, for garnish
Shake all the ingredients with ice, strain them into a Martini glass and serve.
For the ginger-apple crisp:
Slice a paper-thin piece of apple, soak it in house-made ginger simple syrup and dehydrate it in an oven at 185 degrees Fahrenheit for five hours.
This savory winter drink was created by Erik Holzherr of Wisdom in Washington D.C.