Bartender Cocktails

  • Mint Julep
    2 oz. bourbon whiskey
    1 tsp. powdered sugar
    2 tsp. water
    4 Mint leaves

    In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.
  • Vine-tails
    Apple & Pink Julep
    4 oz. Croft Pink Port
    10 mint leaves
    1 oz. apple juice

    Muddle mint leaves and apple juice in a cocktail shake. Add wine and ice. Shake and strain into a glass. Garnish with a mint sprig.
  • Manhattan
    1 ¾ oz. whiskey
    2/3 oz. sweet vermouth
    dash bitters

    Combine ingredients, serve on the rocks or straight up. Garnish with a maraschino cherry.
  • Cosmopolitan
    1 1/3 oz. Vodka Citron
    1/2 oz. lime juice
    1 oz. cranberry juice
    1/2 oz. Cointreau

    Combine in a shaker with ice, shake and strain into a martini glass. Garnish with a lime wheel.
  • Martini
    2 1/2 oz. gin
    1/2 oz. dry vermouth

    Shake with ice and serve up or on the rocks. Garnish with olives or a lemon twist.
  • 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
  • The Satchmo
    1.5 oz. Johnny Drum Bourbon
    0.5 oz.  Canton ginger Liqueur
    1 oz.    Peach Nectar
    0.5 oz. Jasmine Tea
    5 pieces Nectarine
    5 leaves Basil

    Muddle basil and nectarine with all ingredients.
    Double strain into rocks glass with one large cube and raw sugar rim.
    Garnish with slice of nectarine

     

    Stephen Starr
    Steak 954
    Fort Lauderdale, FL
  • Autumn Dream
    1 oz. Pinnacle Pumpkin Pie Vodka
    ½ oz. Rum Chata
    1/3 oz. Godiva Chocolate Liqueur
    splash heavy cream
    ½ scoop each vanilla & chocolate ice cream

    Combine all ingredients in a blender with ice. Pour into a hurricane glass. Garnish with shaved chocolate and sprinkle nutmeg.

     

    Chrissy Lopez
    Cianfano’s
    Elizabeth, N.J.
  • Caba Rita
    ½ oz. Cabernet Sauvignon
    1½ oz. Silver Tequila
    1 oz. Triple Sec
    1 oz. agave nectar
    1 oz. lime juice

    Combine ingredients in a shaker filled with ice. Shake and strain into a glass. Garnish with a lime twist.
  • Retro Redemption
    6 oz. Sierra Nevada
    1 oz. Galliano
    2 oz. orange juice
    Build in an ice-filled collins glass, stir gently, and garnish with a strip of orange peel.

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