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American whiskey drinks: as the weather cools down these drinks heat up.

SINATRA SMASH

This drink was created by Patricia Richards, the mixologist at the Wynn Hotel in Las Vegas.
5 to 6 fresh blackberries
1 1/2 oz. fresh sweet and sour (see recipe below)
2 oz. Gentleman Jack Tennessee Whiskey
3/4 oz. Briotett Creme de Cassis
1/3 oz. Sonoma Vanilla Infused Simple Syrup (see recipe below)
1 mint top, for garnish

In a mixing glass, muddle the blackberries with the
sweet and sour. Add the remaining ingredients. Shake the
cocktail with cracked ice and drop it into a double Old
Fashioned glass. Add additional ice as needed, garnish
with mint and serve.


[ILLUSTRATION OMITTED]

Fresh Sweet and Sour:

Combine equal parts of freshly squeezed and strained lemon juice with simple syrup. Stir to combine. Cover and refrigerate until ready for use for up to seven days.

Simple Syrup:

Combine equal parts of fine granulated sugar with bottled water. Stir to dissolve. Cover and refrigerate until ready for use for up to two months.

BUMPER CARS

This recipe was created by mixologist Mark Joseph at steakhouse El Gaucho in Portland.
1 1/2 oz. Bulleit Bourbon
1 splash Jeremiah Weed Sweet Tea Vodka
3 dashes Free Brothers Peach Bitters
1 sugar cube
1 Maraschino Cherry
1/2 an orange slice

In a Bucket Glass, muddle the cherry, orange slice and
sugar cube and then add ice. Next add the peach bitters,
followed by the Sweet Tea Vodka and finish with the
Bourbon.


SOUTHERN ROCK

Leanne Strickler, bartender for Mercadito and the Blue Frog 22 in Chicago, says this is a long, sipping drink that is perfect for a breezy evening.
1 1/2 oz. Jim Beam Rye whiskey
1 oz. brown sugar ginger syrup (see recipe below)
1/2 oz. Licor 43
2 oz. freshly squeezed lemon juice
2 strawberries, quartered for garnish
2 dashes Angostura Bitters

Muddle all the ingredients except the Jim Beam and Licor
43. Then add them and shake vigorously. Strain into an
iced Zombie or Collins glass and garnish with a
strawberry.


Brown Sugar Ginger Syrup:
1/2 cup dark brown cane sugar
1/2 cup water
1 large ginger finger, peeled and finely chopped

Combine the sugar and water and add ginger on a medium
to high heat. Bring everything to a light boil, reduce
heat to low and simmer for eight to ten minutes. Remove
the ginger. The recipe makes about one cup.


PONY EXPRESS

This quaff was created by Brian MacGregor, bar manager at San Francisco's Jardiniere.
1 1/2 oz. Sazerac six year old rye
3/4 oz. Qi white tea liquor
3/4 oz. lemon juice
1/2 oz. Grade B Maple Syrup

Shake all the ingredients together and strain the drink
over fresh ice.


ASPEN SLUSH

This recipe was created by Denis Cote, mixologist at the Sky Hotel and 39 Degrees Lounge in Aspen.
1 1/2 oz. Colorado whiskey
1/2 oz. Grand Marnier 100th Anniversary
2 oz. apricot puree
1/2 oz. lemon juice
3/4 oz. simple syrup
1 sage leaf, for garnish
Mix all ingredients in a double Old-Fashioned glass.
Fill with crushed ice. Stir and garnish with the sage
Leaf


Call for Recipes!

Cheers is looking for innovative and original recipes with cordials, liqueurs, imported whiskey, Cognac and brandy. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com.
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Title Annotation:DRINKS
Publication:Cheers
Date:Sep 1, 2010
Words:572
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