Bartender Cocktails

  • Rotatoria
    1.5 oz. Cognac
    .25 oz. lillet rose
    .25 oz. cointreau
    .5 oz. fresh lemon juice
    .75 oz. simple syrup
    .75 oz. cranberry puree
    4 dashes absinthe

    Served up in a cocktail glass/coupe with a lemon wheel

    Daniel Barnes
    Ghibellina
    Arlington, Washington DC
  • The Plummed Rum
    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
  • Ale Sangria
    2 bottles Hoegaarden white ale
    1 bottle raspberry wine
    6 oz. Lillet Blanc
    6 oz. raspberries (about 1 cup)
    1/2 medium orange, thinly sliced
    Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.
  • Pendleton Sagebrush
    3 parts Pendleton Whisky
    1 part   triple sec
    1 part   fresh squeezed oj
    1 part   fresh squeezed limejuice
    Top off with ginger ale

    Muddle sage leaf with orange slice in glass; add liquids; pour into old-fashioned glass; garnish with an orange slice and a sage leaf.

     

    Caitlin Vargas
  • The Sparkling Cucumber
    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
  • 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
  • Disapore
    2.5 oz. Bourbon
    2 oz. Drambuie
    1/2 oz. Succo lime
    1 oz. Miele

     

    Nicola Lorenzo
    Disapore
    Pescara, Italy
  • Fort Julep
    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
  • Black Rose
    1 (750-ml) bottle dry rosé wine
    1 pint fresh blackberries
    5 oz. simple syrup
    9 oz. vodka
    6 oz. lime juice

    Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed. Add the wine, vodka, and lime juice and stir to combine. Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Serve in wine glasses filled with ice. Garnish each drink with a blackberry and a lime wheel.
  • Amalfi Coast Breeze
    Disaronno 1 oz
    Citrus Vodka Absolut 1/2 oz
    Sweet and Sour 1/2 oz
    Cabernet Sauvignon 3/4 oz

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