Happy Mardi Gras from BARTENDER® Magazine! Start the party with ..
ZULU
1 ½ oz. Chili tequila
¾ oz. Averna
½ oz. amaretto
1 oz coconut milk
½ oz. Demerara
3 dash saline
½ oz. Coco Porter
Mace for garnish (ground nutmeg shell)
Shake and strain into coupe. Sprinkle with ground nutmeg shell.
Beverage Director- Bryson Downham
Toups Meatery
New Orleans, LA
Wishing all a Safe and Happy Labor Day Weekend!
Fresco, created by Beverage Director Charity Johnston, Toca Madera in LA, CA
2 oz. Mezcal El Silencio
2 muddled cucumbers
.75 oz. Yuzu Juice
.75 oz. Agave
1 oz. Lillet
Muddle 2 cucumbers in large mixing tin. Jigger all other ingredients into mixing tin. Shake and strain over fresh ice into zombie glass. Garnish with cucumber ribbon and Thai basil leaf.
July 10th is National Pina Colada Day, sip on a little bit of Sunshine this #NationalPinaColadaDay with summer’s favorite frozen cocktail! Blend 1 part #MalibuRum, 1 ½ part Pineapple Juice, and ½ part coconut cream with ice, pour in your favorite glass! https://www.maliburumdrinks.com/us/rum-drinks/
Wishing All a Safe and Happy 4th of July!
Wishing all a Safe and Happy Memorial Weekend
RWB Firecracker Martini
1.5 oz. Smirnoff Red, White & Berry
4.5 oz. lemonade
1 oz. Blue Curacao
Happy Mother’s Day!
Mama’s Girl
2 oz. your favorite Gin
1/2 oz. St Germain
1/2 oz. Yuzu juice
Shaken & poured over a hibiscus simple cube served in a sphere. Champagne float.
Kristin Markley – Bartender
THE RANCH Restaurant & Saloon
Anaheim, CA
Happy Cinco de Mayo to all!
Spicy Mango Margarita
Silver Tequila, Triple Sec, Lime Juice, Margarita Mix, Red habanero Hot Sauce, & Mango Puree
Cantina Beach at The Ritz-Carlton Key BiscayneMiami, FL
All Rabbits Go To Heaven
.75 oz. Rabbit Hole Rye
.25 oz. Pear Brandy
.25 oz. yellow Chartreuse
.5 oz. Carrot Syrup
.5 oz. Lemon Juice
Shake/double strain into a Coupe glass– top with Sparkling Wine, garnish with Pear fan.
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