1-1/2 oz. Crop cucumber infused organic vodka
3/4 oz. Cointreau
1 oz. champagne
3/4 oz. sour mix
3/4 oz. white cranberry juice
Splash of simple syrup
2 or 3 slices cucumber

Combine vodka, Cointreau, sour mix, cranberry and simple syrup into mixer. Shake vigorously. In separate mixing tin muddle cucumber slices into the champagne. Pour the muddled mixture into the bottom of a chilled martini glass. Plunge shaken mixture into martini glass and garnish with cucumber slice.

 

Eman Domboski
The Greenview Inn
Vineland, NJ

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.

1 750 ml Tito’s Handmade Vodka
1 jalapeño
1 lemon

Peel lemon rind without removing the pith (white inner layer) and add to a glass bottle filled with Tito's.

Let lemon rind infuse for 3-5 days.

Remove the lemon rinds.

Add sliced jalapeño for 12-24 hours.

Strain when the infusion has reached desired flavor.

1 oz. Bird Dog Bourbon
1/2 oz. Sweet & Sour Mix
1/2 oz. Orange Juice
Splash Grenadine

Add all ingredients, except Grenadine, to a shaker and shake till chilled. Strain into a shot glass. Add in Grenadine – this will sink to the bottom creating a gradient of color.

1 oz. Sauvignon Blanc
1 oz. vodka
1 oz. watermelon juice
1 oz. simple syrup
½ oz. lemon
1½ oz. soda water

Combine ingredients except soda water in a cocktail shaker filled with ice. Shake and strain into a glass filled with ice. Top with soda water.

2 cups Modelo Especial
2 tsp. honey
1/4 cup kosher salt
1/2 tsp. smoked paprika
1/8 tsp. cayenne pepper (optional)
2 limes, juiced
2 1/2 tsp. Worcestershire sauce
2 tsp. hot sauce
1 tsp. low sodium soy sauce
1/2 jalapeno, seeded and diced (optional)
freshly cracked black pepper

Dip the rims of two glasses into the honey. Place salt, paprika and cayenne onto a plate and stir together with a fork until combined. Finish rimming glasses with salt mixture, fill with ice. Fill a large shaker partially with ice followed by the remaining ingredients, except for the jalapeno. Shake until well mixed. Divide mixture among the two prepared glasses and finish with lime wedges, black pepper and jalapeños. Serve.

2 oz. Plum infused Journeyman's Roads End Rum
.75 oz. fresh lemon juice
.75 oz. Allspice/Coriander simple syrup
.5 oz. Allspice dram
.5 oz. Luxardo Aperitivo
.5 oz Amarretto
top with Cremant Du Jura Sparkling champagne
server chilled in a martini glass.

Matthew Brown
North Pond
Chicago, IL

Grey Goose Pear
Pear Puree
Lemon
Moscato

 

Kent Howard
TIMPANO
Fort Lauderdale, FL

2 oz. Champagne
1/2 oz. lemon juice
1 oz. gin
2 dashes simple syrup

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a champagne glass. Top up with Champagne. Stir gently.

2 oz. don julio silver tequila
1 oz. cinnamon, vanilla simple syrup
½ oz. lemon juice
½ oz. egg white
2 drops of apple bitters

Add all ingredients in a cocktail shaker with ice, shake. Add ice, double strain into an old fashioned glass over ice.

James Slater
Rest Knife Modern Steak House
Dallas, TX