Bartender Cocktails

  • Daiquiri
    1 1/2 oz. light rum
    1/2 oz. simple syrup
    3/4 oz. lime juice

    Pour all ingredients into shaker with ice. Shake well. Strain in chilled cocktail glass. Or blend and serve.
  • Ramos Fizz
    2 oz. gin
    1 oz. heavy cream
    1 egg white
    1/2 oz. lemon juice
    1/2 oz. lime juice
    2 tsp. superfine sugar
    2 to 3 drops orange flower water

    Combine in a chilled cocktail shaker with plenty of cracked ice, then shake for at least one minute and strain into a chilled Collins glass. Top up with cold seltzer or club soda.
  • Black Horseshoe
    1 ¼ oz. Herradura Reposado Tequila
    ¾ oz. Kahlua
    1 oz. cola

    Add all ingredients in shaker with ice. Shake well to mix. Strain into shot glass.
  • Cuba Libre
    1 2/3 oz. Light Bacardi
    4 oz. Cola
    1/3 oz. Fresh lime juice (optional)

    Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
  • Diesel
    ½ pint lager or stout
    ½ pint hard cider
    dash black currant syrup

    Pour the cider first, then the beer, into a pint glass, and top with syrup.
  • Main Line Wine
    1 (750-ml) bottle Cabernet Sauvignon, chilled
    16 oz. aged rum
    12 oz. lemon juice
    12 oz. simple syrup
    3 oz. Yellow Chartreuse
    1 oz. Grand Marnier
    6 dashes Orange Bitters

    Place all of the ingredients in a punch bowl and stir to combine. Serve in highball glasses filled with ice. Garnish each with a slice of orange.
  • Mason Dixon
    1.5 oz. Makers Mark
    .5 oz. maple syrup
    half lemon squeezed

    Shake & strain into tall glass on ice. Fill with club soda, garnish with lemon slice.

    James Wyant
    Sioux Falls, SD
  • Golden Cinnamon Grahams
    3 parts RumChata
    1 Part Goldschlager

    Shake with ice and strain into shot glass.
  • The Side Walker
    4 cups hefeweizen beer
    1 1/4 cups applejack
    1 1/4 cups lemon juice
    3/4 cup maple syrup
    6 tbsp. apple cider vinegar
    3/4 cup club soda
    8 lemon wedges
    Combine ingredients in a pitcher with ice, stir and serve.
  • Farm Fresh Gimlet
    2 oz. Cucumber infused Vodka
    3/4 oz. Basil infused Agave Syrup
    3/4 oz. Fresh Cucumber Juice
    1/4 oz. Fresh Lime Juice
    3 Basil Leaves

    Add all ingredients to ice filled shaker, shake and strain to martini glass. Cucumber wheel garnish.

    Christina D'Orta
    Ninety Acres Culinary Center
    Peapack, NJ

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