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.
1/3 oz. Absinthe
1 3/4 oz. cognac
one sugar cube
3 dashes Peychaud’s Bitters
Rye whiskey
Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, strain the drink. Add lemon peel for garnish.
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.
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.
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.
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
1.5 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
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
2 oz. house infused reposado tequila
10 oz. lime cordial
shake and strain
add cucumber garnish
Derek Abrams
Stratus Rooftop Lounge
Philadelphia, PA
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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