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Cocktails with a cordial note.


1 3/4 oz. Hendrick's gin
3/4 oz. Strega liqueur
1 oz. Fresh lemon juice
1/2 oz. Elderflower cordial
1/2 tsp. Dry dill

Combine ingredients in cobbler
shaker. Shake well and pour (no
double strainer) into Old Fashioned
glass. Fill glass with crushed ice and
garnish with dried mallow flowers.

Mixologist Matteo Zed Zamberlan
created this recipe.


1 1/4 oz. El Dorado
12 year year rum
1/2 oz. Lillet Rouge
1/4 oz. Apple juice
1/4 oz. Salted
caramel liqueur
1/4 oz. Maple syrup
Candied apple slices

Combine liquid ingredients in a mixing glass
and stir slowly with ice. Strain into a chilled
rocks glass filled with fresh ice cubes.
Garnish with candied apple.

The mixologists at Sushisamba
in New York created this recipe.


1 1/2 oz. Milagro tequila
1/2 oz. Luxardo Maraschino cherry liqueur
1/2 oz. Fresh lime juice
1/8 oz. Creme de cassis

Combine ingredients
in mixing tin with ice.
Shake and serve up
in coupe.

Ray Anguiano,
lead bartender at
Atwood Restaurant
in Chicago, created
this recipe.


1 1/2 oz. 1800 Coconut tequila
1/2 oz. White creme de cacao
1/2 oz. Fresh lime juice
1 1/2 oz. Unsweetened passion fruit juice
(such as Ceres)

Combine all in a shaker and shake with one
cube to mix. Strain into a Hurricane Glass and
fill with ice, gently swizzling to fully chill the
glass. To garnish, add a pinch of ground coffee
on top and slice of lime.

New York-based bartender Rob Krueger
created this recipe.


1 oz. Buffalo Trace bourbon
3/4 oz. Grand Marnier
1/2 oz. Cherry Heering
1/2 oz. Falernum
1 oz. Freshly squeezed lemon juice
2 dashes Peychaud's bitters
Citrus wedge (and wheel for garnish)

Muddle the citrus wedge in a cocktail shaker
then add the remaining ingredients. Add ice,
shake and pour into an old fashioned glass.
Garnish with a citrus wheel.

The mixologists at Emeril's in New Orleans
created this recipe.


1 1/2 oz. Barsol Primero pisco
1 oz. Creme d'Yvette liqueur
1 oz. Lemon juice
1/2 oz. Egg white (pasteurized)
5 Concord grapes
3 Blackberries

Place the grapes and berries in a shaker tin and
muddle, then add the rest of ingredients and
ice. Shake well and strain into a chilled coupe.
Garnish with a Concord grape and lemon peel
twisted to release the oils onto the drink.

Mixologist Francesco Lafranconi created this
recipe for Andiron Steak & Sea in Las Vegas.


1/2 part Frangelico
1 1/4 part Bourbon
1 part Fresh lemon juice
1/2 part Spiced simple syrup
Egg white

Add ingredients to a shaker tin. Dry whip the
cocktail for about 10 seconds, cooking the
egg using the lemon juice acidity. Add ice and
shake again for about 10 seconds. Strain into a
sour glass and garnish with a touch of freshly
grated nutmeg.

* For Spiced simple syrup:
10 oz. Water
10 oz. Sugar
3 Cinnamon sticks
1 tsp. Whole allspice
1 tsp. Cloves
1 tsp. Freshly grated nutmeg
1 tbsp. Freshly grated orange zest
1/2 Vanilla bean

Bring water to a simmer and other ingredients,
stir to sugar. Let cool and run through a fine
strainer to remove all solids.

Micaela Piccolo, head bartender of Distilled in
New York, created this recipe.
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Title Annotation:DRINKS
Date:Oct 1, 2015
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