2.5 oz. Bourbon
2 oz. Drambuie
1/2 oz. Succo lime
1 oz. Miele

 

Nicola Lorenzo
Disapore
Pescara, Italy

1 oz. Pinnacle Pumpkin Pie Vodka
½ oz. Rum Chata
1/3 oz. Godiva Chocolate Liqueur
splash heavy cream
½ scoop each vanilla & chocolate ice cream

Combine all ingredients in a blender with ice. Pour into a hurricane glass. Garnish with shaved chocolate and sprinkle nutmeg.

 

Chrissy Lopez
Cianfano’s
Elizabeth, N.J.

2 parts RumChata
1 part Caramel vodka
Sea salt or table salt
Shake with ice and strain into shot glass that has been rimmed with sea salt, or lick salt off of hand.

2 oz. Lillet Rose
½ oz. Green Chartreuse

Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rose, fill midway with crushed ice. Swizzle or stir to agitate and incorporate, then add more crushed ice. Top with spanked mint sprigs. Garnish with mint.

Joaquin Simo
Pouring Ribbons

Captain Morgan
Butterscotch Schnapps
Pineapple Juice

 

Danny Lunney
Twins Pub
New York, NY

½ oz. Fireball Cinnamon Whiskey
½ oz. Three Olive Whipped Vodka
2 oz. Blueberry Red Bull

Pour liquor into a shaker; shake well and strain into a 4 oz. rocks glass. Add Red Bull.

Mikey Barrington
Big Texas Spring
Huston, TX

1 oz. gin
1 oz. Campari
1 oz. Rosso (sweet) vermouth

Stir into old fashioned glass over ice, garnish with an orange peel and serve.

1 oz. Casamigos Tequila Blanco
1 oz. Limoncello
0.75 oz. fresh lime juice
0.5 oz. Monin Agave syrup
0.5 oz. Campari
Shake and serve on the rocks

 

Colton Stephens
Oliverio at Avalon Hotel
Beverly Hills, CA

2 parts Patron XO Café
1 part Irish Cream

Pour chilled Patron XO Café into a shot glass. Top off with Irish cream.

1 oz. Jack Daniel’s Tennessee Honey
½ oz. Jack Daniel’s Fire
½ oz. Amaretto
whipped cream
Combine ingredients in a shaker with ice. Shake & pour into shot glass, top with whipped cream.
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