Bartender Cocktails

  • Ginger Rogers
    Blue Coat Gin
    Ginger
    Lemon
    Rhubarb Bitters
    Sparkling Rose

     

    Village Whiskey
    Atlantic City, NJ
  • Koi Diablo
    Tanteo Jalapeno Tequila
    Cucumber
    Lime

     

    Rodger Alcain
    Koi Restaurant
    New York, NY
  • Hennessy VS Cold Fashioned
    1 ½ oz. Hennessy VS
    ¼ oz. Amaretto
    1 oz. simple syrup
    ¾ oz. fresh lemon juice
    4 dashes Angostura Bitters

    Add all liquor to a shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice, garnish with a lemon twist and serve.

    Jordan Bushell
  • Martini
    2 1/2 oz. gin
    1/2 oz. dry vermouth

    Shake with ice and serve up or on the rocks. Garnish with olives or a lemon twist.
  • U.D.O
    3.35 oz.  Cremant Rose
    1.35 oz. Roses Syrup
    2 dash Angostura
    1 sliced Cucumber

    Yukon Isik
    North Station Two Buddhas
    Berlin, Germany
  • Cool Melon Mint
    ¾ cup sweet white wine
    ¼ cup elderflower cordial
    ½ honeydew melon, cut into small cubes
    1 cup crushed ice
    Seltzer water

    Combine melon and elderflower cordial in a blender. Blend until smooth. Add wine and ice. Blend and pour into a glass and top with seltzer water.
  • Goo Goo Muck
    1 1/2 oz. Blueberry infused Bacardi Rum
    2 oz. pineapple juice
    1/2 oz. homemade or Premium Limoncello
    1/2 oz. Sweet & Sour Mix
    Splash of Agave Nectar

    Add all ingredients to a cocktail shaker, fill with ice and shake hard. Serve in a rocks glass garnished with 3 blueberries on a bamboo skewer.

    P. Scott Moore
    Baltimore, MD
  • Blushing Mama Cocktail
    1 ½ oz. vodka
    ¾ oz. lime juice
    ¾ oz. passion fruit puree
    ¼ oz. grenadine
    splash passion bitters
    splash Aperol

    Shake all ingredients (except soda)with ice and single strain into a martini glass. Garnish with Blood orange & Orange zest flame.

    Papi Hurtado-The Library Bar
    The Rittenhouse Hotel
    Philadelphia, PA
  • Tito's Grackle
    1 1/2 oz Tito's Handmade Vodka
    1/2 oz bitter herbal liqueur
    2 oz fresh blood orange juice
    1 orange peel

    Add all ingredients in a rocks glass with ice.

    Stir and garnish with an orange peel.
  • Vine-tails
    Apple & Pink Julep
    4 oz. Croft Pink Port
    10 mint leaves
    1 oz. apple juice

    Muddle mint leaves and apple juice in a cocktail shake. Add wine and ice. Shake and strain into a glass. Garnish with a mint sprig.

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