Bartender Cocktails

  • Raspberry Cocktail
    8 oz. dry white wine
    1 cup fresh raspberries
    6 oz. gin
    1 oz. freshly squeezed lime juice
    1 oz. simple syrup
    1/2 oz. Kirsch
    Lightly mash 1 cup of the raspberries in a bowl. Pour in the gin and let sit at room temperature for 2 hours. Place the raspberries and gin in a blender and blend until smooth. Place a fine-mesh strainer over a medium bowl and strain the mixture. Discard the solids. Combine raspberry mixture, wine, lime juice, simple syrup, Kirsch, and ice cubes. Blend well. Pour into 6 cocktail glasses, garnish with raspberries.
  • 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.
  • Margarita
    2 oz. tequila
    2/3 oz. Cointreau
    1/2 oz. lime juice

    Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the ingredients with ice, then carefully pour into the glass. Garnish and serve over ice.
  • Butter Shot
    1 oz. vanilla vodka
    1 oz. Irish cream liqueur
    1 oz. milk
    ½ oz. butterscotch schnapps
    Fill a cocktail shaker halfway with ice add ingredients. Shake serve into shot glasses, makes 2 Shots.
  • About Them Apples
    irish Whiskey Writer's Tears 1.25
    Green Apple Syrup Monin 0.75
    Lemon Sour 1.5
    Green Apple Garnish
  • The Michael Grant
    1 oz. Cuarenta y Tres (Licor 43)
    ½ oz. Cointreau
    ½ oz. Grand Marnier (Cordon Rouge)
    ½ oz. Patron Silver Tequila
    2 ½ oz. Sweet & Sour Mix
    1 oz. Lime Juice

    In a cocktail shaker fill halfway with ice. Add all ingredients with the exception of Licor 43. “Lime” the rim of the glass, dip into coarse Kosher or Sea Salt. Ice glass, strain mixture. Garnish with lime wedge, top with Liquor 43 and serve. For frozen cocktail just add ice to blender.

     

    Robert J. Sadler
    Desperados
    Dallas, TX
  • Blueberry Cobbler
    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
  • Whiskey Sour
    1 1/2 oz. whiskey
    1 ½ oz. lemon juice
    3/4 oz. sugar or simple syrup

    Serve straight up or over ice. Combine ingredients and garnish with a maraschino cherry and orange slice.
  • The Santerem
    1 ½ oz. Harissa infused Vodka
    1 oz. cucumber infused simple syrup
    ½ oz. fresh lemon juice
    Shake, serve and finish with a float of Cava and a cucumber slice.

     

    Greg West
    Hunger Restaurant
    Seattle, Washington
  • Tito's Gimlet
    1 1/2 oz Tito's Handmade Vodka
    1 oz fresh squeezed lime juice
    1 oz simple syrup
    1 lime slice

    Add all ingredients to a shaker with ice.

    Shake well and strain into a chilled martini glass.

    Garnish with a lime slice.

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