A Cocktail Moment !

Guillotine !

1 oz. mezcal

0.75 oz. blended scotch (non-smoky)

0.25 oz. honey syrup

0.25 oz. banana liqueur

Add all ingredients to a mixing glass, add a lemon peel to the glass, then add ice and stir for 15 to 20 seconds. Strain over fresh ice into a rocks glass and garnish with another lemon peel (or 2).

Kentucky Buck !

Reated by bartender Erick Castro at Rickhouse in San Francisco,

2 oz. bourbon

0.75 oz. lemon juice

0.75 oz. ginger syrup

1 strawberry

1-2 dashes Angostura Bitters

About 2 oz. soda

Muddle the strawberry in the bottom of a cocktail shaker. Add bourbon, lemon, ginger syrup, and bitters, and shake for six to eight seconds. Strain over fresh ice in a tall glass and top with soda water. Garnish with a half strawberry or a lemon wheel or a mint sprig or all three.

Chairman’s Refresher !

Ingredients: - 45 ml Blended Lightly-Aged Rum (Preferably Banks 5-Island rum) - 15 ml Frangelico - 60 ml Coconut Water - 3 Cucumber Slices

Garnish: - Cucumber Twist

Instructions: • Muddle cucumber slices with Frangelico in a mixing glass. • Add rest of the ingredients. • Add ice and stir for 30-40 sec. or approx. 60 revolutions. • Strain into a chilled cocktail glass. • Garnish with a cucumber twist.

Cocktail author: Jim Meehan.

Sherry Cobbler !

Ingredients: 2 orange wheels 3 ½ ounces amontillado sherry ½ ounce simple syrup

Directions: Muddle one of the orange wheels at the bottom of a cocktail shaker. Pour the sherry and simple syrup into the shaker. Fill the shaker with ice and shake for 10-12 seconds. Fill a Collins glass with ice. Pour the liquid from the shaker into the glass without straining it. Garnish the drink with the second orange wheel. Serve immediately with a straw.

Courtesy: Michelle Bottalico

Virgin !

Ingredients:

salt or kosher salt to rim glasses

4 freeze-dried strawberries or raspberries optional

1-2 limes cut in wedges and slices

½ lb frozen strawberries

¼ cup lime juice

1 lb watermelon

⅓ cup honey simple syrup or other sweetener

Fresh strawberries for garnish

Instructions:

Add kosher salt to a shallow dish.

Run a lime wedge around the rim of each margarita glass, then dip the rims into the salt to coat.

In a blender, combine ½ lb frozen strawberries, 1 lb watermelon, ⅓ cup honey, and ¼ cup lime juice.

Blend until smooth.

Pour in the margarita mixture.

Garnish with a fresh strawberry and a lime wedge.

Serve immediately.

Photo credit: My Mocktail Forest.

Purple Electrolyte !

Ingredients:

1 cup coconut water

1 tablespoon butterfly pea syrup powder

2 tablespoon fresh lemon juice

1 tablespoon agave nectar

⅛ teaspoon sea salt

Ice

Instructions:

Blend all ingredients until smooth.

Strain if desired.

Serve over ice.

Photo credit: My Mocktail Forest.

Spruced Up Tea !

Ingredients:

•    30ml Native Ground Gin •    15ml Vermouth SRD •    30ml Crème Brulè Tea syrup •    2x drops Orange Bitters •    Top with Med Tonic

Method:

1.    Fill mixing glass with ice. Add all ingredients. 2.    Stir for 15-20 seconds 3.    Julep strain into glass with ice & garnish with dried chilli

Courtesy: RSD

Hugo !

Ingredients:

elderflower syrup: 6 cl

prosecco: 9 cl

sparkling water: 3 cl

Lime: 1 washer

mint: leaf

ice cube

Preparation:

Fill a large wine glass with ice cubes.

Pour in the elderflower syrup. Add the prosecco and sparkling water.

Add the lime slice. Lightly crush the mint leaves and add them as well. Mix gently.

Floradora !

2 oz. Gin

0.75 oz. lime juice

0.75 oz. ginger syrup

3-4 fresh raspberries

Add all ingredients to a cocktail shaker and shake hard on ice. Strain into a tall glass, and top with soda water. Garnish with a lime wheel or raspberries or both.

Ginger Syrup: This is the big choice. Ginger syrup is a pain in the butt, and it’s not strictly speaking necessary, but if you like that spicy kick, there’s no substitute. To make it, there’s a few ways, depending on your equipment:

Juicer: juice ginger root, and mix it with four parts sugar to three parts ginger juice, stirring until the sugar dissolves

Blender: add 1.5 cup white sugar, one cup boiling water and roughly one cup well-chopped ginger to a blender and blend on high for about 30 seconds. Strain out the fibers. 

Dariia Chernenko Photography

Sospesa's Hand-blown glasses !

Sospesa reimagines fine glassware through a more fluid, contemporary lens.

Each piece is hand-blown in Italy, with a suspended teardrop formed in flame, moving gently and catching light with every gesture.

By Agustina Bottoni available on The Oblist

Fallen Angel !

Ingredients:

▢1 oz Gin

▢3/4 oz Blackcurrant Liqueur 

▢2 Scoop(s) Strawberry Ice Cream

Method:

In a blender, combine 1 oz gin, 3/4 oz blackcurrant liqueur, and 2 scoops of strawberry ice cream. Blend until smooth and creamy.

Pour into Glass:

▢Pour the blended mixture into a cocktail glass.

Garnish and Serve:

▢Top with a cherry for a sweet finish.

Serve Immediately:

▢Serve the Fallen Angel cocktail right away and enjoy its rich, creamy flavors.

Courtesy: Drink Lab

Bloody Geisha !

Ingredients:

1 tsp black sesame seeds,

1 tsp white sesame seeds,

1 lemon wedge,

3 oz dry sake,

3 oz tomato juice,

1/2 tsp grated fresh ginger,

5 dashes of soy sauce,

1 tsp rice wine vinegar,

1 dash Sriracha,

1/2 oz yuzu juice or substitute fresh lemon juice;

Garnish:

Wasabi salt,

1 cooked and peeled prawn,

1 baby corn,

3 shiitake mushroom slices,

2 snow peas,

3-inch sushi nori strip

Yield: 7 oz, serves 1

Method:

Spread the black sesame seeds in a thin layer on one half of the small plate and the white sesame seeds on the other half. Rub the outer rim of the glass with the lemon wedge. Dip in the sesame seeds so half of the rim is coated with white seeds and the other half with black seeds.

Fill the cocktail shaker with ice, add the remaining ingredients, stir, and strain into the prepared glass.

Garnish with wasabi salt and a skewer of shrimp, corn, mushrooms, and snow peas wrapped in a nori strip.

"An Asian influence pervades this drink, thanks to an irresistible blend of savoury ingredients. Made from rice, sake has an alcohol content slightly higher than wine and a neutral presence that doesn’t overtake the other powerful flavours. Yuzu is a Japanese citrus that is rarely found fresh in the [west], but the bottled juice is readily available and quite delicious."

Cocktail Chameleon by Mark Addison / Assouline

Anti-Gravity !

Ingredients:

1/2 oz grenadine,

red sugar crystals,

2 oz vodka,

1 1/2 oz white cranberry juice,

1/2 oz blue curaçao,

1/2 oz fresh lime juice

Yield: 5 oz, serves 1

Method:

Fill the ice mould with cold water and freeze for 3 hours, until two-thirds of the water in the mould remains liquid.

Remove ice sphere from mould and, using a sharp paring knife, carefully make a hole on the seam just large enough to insert the tip of a food syringe. Insert the tip to drain out the remaining water, then place frozen sphere back in the mould and return to freezer.

Pour the grenadine on one small plate and the sugar crystals on another. Dip the rim of the glass in the grenadine and coat with crystals.

Fill a shaker with ice, add remaining ingredients and shake well. Place in freezer for 20 minutes, bringing close to freezing.

Remove from freezer and shake vigorously, then draw vodka mixture into both syringes.

Remove ice sphere from the freezer and place it, hold facing up, in the prepared glass. Slowly fill the contents of the syringes.

Using a muddler or the handle of a dinner knife, carefully crack open the ice ball, being very careful not to break the glass.

Cocktail Chameleon by Mark Addison / Assouline

La Seville !

Ingredients:

2 oz cold espresso,

2 oz orange vodka,

1 oz orange liqueur;

Garnish: 1 orange curl, 1 chocolate-covered orange peel

Yield: 5 oz, serves 1

Method:

Fill the shaker with ice and add all the ingredients, shaking until well chilled. Strain into the glass and garnish with the orange peels.

Cocktail Chameleon by Mark Addison / Assouline

Versailles !

Ingredients:

2 oz Old Tom gin,

1/2 oz bianco vermouth,

2 tsp Rose Liqueur,

3 dashes cherry bitters;

Garnish: 1 candied pink rose petal

Yield: 3 oz, serves 1

Method:

Fill the shaker with ice and add the ingredients, shaking until well chilled. Strain into the glass over 3 ice cubes and gently float the rose petal on top.

Cocktail Chameleon by Mark Addison / Assouline

Coriander Breeze !

Ingredients:

1.50 fl oz Milagro Reposado Tequila or alternative

2.00 slice English cucumber peeled

2.00 sprig Coriander (cilantro) leaves

1.00 fl oz Freshly squeezed lime juice

0.50 fl oz AquaRiva Organic Agave Syrup

Directions:

Muddle cucumber and coriander in shaker

Add other ingredients to shaker

Add ice to shaker

Shake well

Fine strain into chilled martini glass

Garnish with cucumber slices

Courtesy: Curiada