Bartender Cocktails

  • 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
  • Negroni
    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.
  • Tito's Lemon & Jalapeno Infusion
    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.
  • Leader of the Pack
    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.
  • Sauvi Sip
    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.
  • Spicy Michelada
    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.
  • 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
  • Pear-Fect Martini
    Grey Goose Pear
    Pear Puree
    Lemon
    Moscato

     

    Kent Howard
    TIMPANO
    Fort Lauderdale, FL
  • French 75
    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.
  • Green Envy
    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

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