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.
1 3/4 oz. Cognac
2/3 oz. Triple Sec
2/3 oz. Lemon juice
Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass.
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.
2 parts Honey Jack (Jack Daniel’s Tennessee Honey)
1 part Rum Chata
Mix over ice & serve
Jami Manning
VFW post 8463
Cape Coral, FL
Dash Grenadine
Fill glass with Ice
1 1/2 oz. Malibu Passion Fruit Rum
Top off with Faygo Blue Moon Mist
Cristina Linder
Lightning & Thunders Custar Tavern
Custar, OH
1 oz. Casamigos Tequila Blanco
1 oz. Limoncello
0.75 oz. fresh lime juice
0.5 oz. Monin Agave syrup
0.5 oz. Campari
Shake and serve on the rocks
Colton Stephens
Oliverio at Avalon Hotel
Beverly Hills, CA
13 oz. 14 Hands Merlot
3 oz. sake
5 oz. plum wine
2 oz. Monin Hibiscus Syrup
3 oz. POM Pomegranate Juice
6 oz. Tropicana Orange Juice
Combine all ingredients in a large pitcher and refrigerate until needed. Add 5 oz. pre-mix and ice into a mixing glass and shake for 10 seconds. Pour into an English highball glass, top off with soda water and garnish with an orange slice, lime wedge and maraschino cherry. Enjoy!
Ashley Thill For:
Benihana
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
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
Captain Morgan Jamaica Rum
Midori Melon
Monin Orgeat
fresh mint
fresh lime juice
Combine ingredients, shake & strain over crushed ice.
Ciprianoff Ciprianoff
Barissimo Cocktail Bar
Constanta, Romania
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