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.
1 1/2 oz. light rum
1/2 oz. simple syrup
3/4 oz. lime juice
Pour all ingredients into shaker with ice. Shake well. Strain in chilled cocktail glass. Or blend and serve.
2 oz. dark rum
3/4 oz. lime juice
1/2 oz. orange curaçao
1/4 oz. simple syrup
1/4 oz. orgeat syrup
Combine ingredients and garnish with a mint sprig.
(Sauer Makes You Jolly)
1 oz. Prairie Cucumber Vodka
3/4 oz. Cabo Wabo Tequila Blanco
¼ oz. Domaine de Canton French Ginger Liqueur
1 oz. Basil infused simple syrup
1 fresh squeezed lime juice
Ian Evans
Christmas Farm Inn
Jackson, NH
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
1-1/2 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
Sundried figs
Brown Sugar Simple Syrup
Makers Mark Bourbon
White Cranberry Juice
Ginger Paris
The Laurel Bar
Clayton, GA
1.5 oz. Cognac
.25 oz. lillet rose
.25 oz. cointreau
.5 oz. fresh lemon juice
.75 oz. simple syrup
.75 oz. cranberry puree
4 dashes absinthe
Served up in a cocktail glass/coupe with a lemon wheel
Daniel Barnes
Ghibellina
Arlington, Washington DC
1 1/2 oz. Bacardi Limon
3/4 oz. Rhuby rhubarb liqueur
6 mint leaves
2 slices lime
1 strawberry
1/2 oz. simple syrup
Muddle mint, lime, strawberry and simple syrup in large glass. Add Rhuby and Bacardi, shake and pour.
Sylvia Tzekas
Sea Sea riders
Dunedin, F.L.
Bartending |
Recipes |
Advertise with us! |
Shop |
© Bartender.com